Found: 77
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Effects of protein oxidation on the rheological behaviour of different wheat flour.
- Published in:
- International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 4602, doi. 10.1111/ijfs.15798
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- Article
Health‐beneficial effects and techno‐functional properties of legume proteins.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 3881, doi. 10.1111/ijfs.15914
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- Article
A novel intelligent film with high stability based on chitosan/sodium alginate and coffee peel anthocyanin for monitoring minced beef freshness.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 4673, doi. 10.1111/ijfs.15809
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- Article
Rice bran and its constituents: Introduction and potential food uses.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 4041, doi. 10.1111/ijfs.15808
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- Article
Inhibitory effects of curcumin and piperine on fluorescent advanced glycation end products formation in a bovine serum albumin–fructose model.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 4646, doi. 10.1111/ijfs.15804
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- Article
Sun and convective mild air curing impact on Persian shallot quality changes and sprouting during postharvest storage.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 4638, doi. 10.1111/ijfs.15803
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- Article
Structure, conformation and immunomodulatory activity of a polysaccharide from Morchella sextelata.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 4628, doi. 10.1111/ijfs.15801
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- Article
Characteristics of silver carp surimi gel under high temperature (≥100 °C): quality changes, water distribution and protein pattern.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 4613, doi. 10.1111/ijfs.15799
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- Article
In‐vitro digestibility, textural and quality characteristics of ditalini pasta fortified with green banana flour and its type ‐IV modified starch.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 4656, doi. 10.1111/ijfs.15806
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- Article
Novel pearl millet couscous process for West African markets using a low‐cost single‐screw extruder.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 4594, doi. 10.1111/ijfs.15797
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- Article
Incorporation of sugarcane bagasse in the development of high dietary fibre noodles.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 4586, doi. 10.1111/ijfs.15796
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- Article
Pulsed forward flushes as a novel method for cleaning spent grains‐loaded filter cloth.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 4575, doi. 10.1111/ijfs.15795
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- Article
Anthocyanin‐rich fruit vinegar from Grewia and Cantaloupe fruit blends.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 4566, doi. 10.1111/ijfs.15794
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- Article
Degree of oxidation of sonicated soybean oil using various sonication process parameters.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 4473, doi. 10.1111/ijfs.15781
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- Article
Assessment of technological attributes of autochthonous starter cultures in Turkish dry fermented sausage (sucuk).
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- International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 4392, doi. 10.1111/ijfs.15770
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- Article
Comparative compositional and functional characterisation of rye varieties and novel industrial milling fractions.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 4463, doi. 10.1111/ijfs.15780
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- Article
Hypolipidemic effects of the fermented soymilk with a novel Lactiplantibacillus plantarum strain X7021 on mice via modulating lipid metabolism and gut microbiota.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 4555, doi. 10.1111/ijfs.15793
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- Article
Different air velocity drying impacts on browning reaction and antioxidant activity of apple cube and its storage counterparts.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 4547, doi. 10.1111/ijfs.15792
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- Article
Effects of different polarity of onion skin extracts on antioxidative properties and non‐volatile profiles.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 4528, doi. 10.1111/ijfs.15789
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- Article
Nondestructive detection of Panax notoginseng saponins by using hyperspectral imaging.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 4537, doi. 10.1111/ijfs.15790
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- Article
Lactobacillus plantarum ZLC‐18 fermentation improve tyrosinase inhibition activity and antioxidant capacity in soybean hulls.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 4518, doi. 10.1111/ijfs.15788
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- Article
Authenticity green coffee bean species and geographical origin using near‐infrared spectroscopy combined with chemometrics.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 4507, doi. 10.1111/ijfs.15786
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- Article
Microbiological, physicochemical and structural characteristics of natural salted casings treated with antibacterial agents.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 4483, doi. 10.1111/ijfs.15782
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- Article
Effects of simulated saliva‐gastrointestinal digestion on the physicochemical properties and bioactivities of Siraitia grosvenorii polysaccharides.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 4495, doi. 10.1111/ijfs.15783
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- Article
Effect of encapsulation methods and materials on the survival and viability of Lactobacillus acidophilus: A review.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 4027, doi. 10.1111/ijfs.15779
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- Article
Improvement of the water solubility and emulsifying capacity of rice proteins through the addition of isolated soy protein.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 4411, doi. 10.1111/ijfs.15772
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- Article
Effects of four multi‐compound freezing medium on the quality of red drum (Sciaenops ocellatus) during frozen storage.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 4400, doi. 10.1111/ijfs.15771
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- Article
Effect of malting and roasting of chickpea on functional and nutritional qualities of its protein fractions.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 3990, doi. 10.1111/ijfs.15769
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- Article
Effect of vacuum packaging on shelf‐life extension of cooked and peeled harpiosquillid mantis shrimp (Harpiosquilla raphidea) during refrigerated storage.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 4451, doi. 10.1111/ijfs.15778
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- Article
Structural, morphological and rheological characterisation of bovine serum albumin–cress seed gum complex coacervate.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 4432, doi. 10.1111/ijfs.15776
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- Article
Characterisation of hydrogels and aerogels as carriers for sea buckthorn pomace extract.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 4441, doi. 10.1111/ijfs.15777
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- Article
Microscopic structure, viscoelastic behaviour and 3D printing potential of milk protein concentrate‐hydrocolloid complex coacervates.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 4422, doi. 10.1111/ijfs.15775
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- Article
Ultrasound and effect on the surface hydrophobicity of proteins: a meta‐analysis.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 4015, doi. 10.1111/ijfs.15774
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- Article
Metabolomics in quality formation and characterisation of tea products: a review.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 4001, doi. 10.1111/ijfs.15767
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- Article
Homogeneities in in vitro starch digestion of compositionally heterogenous white wheat breads.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 4380, doi. 10.1111/ijfs.15766
- Publication type:
- Article
Effects of ultrafiltration combined with high‐pressure processing, ultrasound and heat treatments on the quality of a blueberry–grape–pineapple–cantaloupe juice blend.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 4368, doi. 10.1111/ijfs.15763
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- Article
Gluten‐free quinoa noodles: effects of intermediate moisture extrusion and soy protein isolates supplement on cooking quality and in vitro digestibility.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 4356, doi. 10.1111/ijfs.15762
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- Article
Pigmented flower extracts of plant species from the Geraniaceae and Lamiaceae families as natural food colourants: anthocyanin composition, thermal and oxidative stability.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 4347, doi. 10.1111/ijfs.15761
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- Article
Particle size distribution and homogenisation efficiency in high‐pressure homogenisation of wheat germ oil‐water system.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 4337, doi. 10.1111/ijfs.15760
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- Article
Neuroprotective activity of macroalgal fucofuroeckols against amyloid β peptide‐induced cell death and oxidative stress.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 4286, doi. 10.1111/ijfs.15753
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- Article
Effect of malting regimen on diastatic power, cold and hot water extracts of malts from sorghum.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 4328, doi. 10.1111/ijfs.15759
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- Article
Non‐conventional fermentation at laboratory scale of cocoa beans: Using probiotic microorganisms and substitution of mucilage by fruit pulps.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 4307, doi. 10.1111/ijfs.15757
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- Article
Preparation of a novel and stable iron fortifier: self‐assembled iron‐whey protein isolate fibrils nanocomposites.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 4296, doi. 10.1111/ijfs.15755
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- Article
The effect of the Corynebacterium glutamicum on the shortening of fermentation time, physicochemical and sensory properties of soy sauce.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 4316, doi. 10.1111/ijfs.15758
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- Article
Changes in polyphenol fractions and bacterial composition after in vitrofermentation of apple peel polyphenol by gut microbiota.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 4268, doi. 10.1111/ijfs.15751
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- Article
Quantitative study of food integrity climate in Belgian and Saudi Arabian food businesses in view of their organisational characteristics.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 4254, doi. 10.1111/ijfs.15749
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- Article
Effect of Opuntia pulp as a clean label ingredient on techno‐functional properties of meat‐free burger.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 3982, doi. 10.1111/ijfs.15657
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- Article
Physicochemical and functional properties of albumin, globulin and glutelin fractions of green lentil seed.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 3967, doi. 10.1111/ijfs.15608
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- Article
Sensory description of gluten‐free bread using rapid sensory methodologies.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 4277, doi. 10.1111/ijfs.15752
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- Article
Effect of high hydrostatic pressure pretreatment on flavour and physicochemical properties of freeze‐dried carambola slices.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 4245, doi. 10.1111/ijfs.15748
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- Article