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Design of volatile organic compounds profiles of roasted Coffea arabica extracts produced by supercritical and conventional solvents.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 5479, doi. 10.1111/ijfs.15882
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- Article
Effects of Agaricus bisporus on gel properties of chicken myofibrillar protein.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 5532, doi. 10.1111/ijfs.15898
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- Article
Orange peel fermentation using Lactiplantibacillus plantarum: microbiological analysis and physico‐chemical characterisation.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 5542, doi. 10.1111/ijfs.15902
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- Article
Analysis of protein denaturation, and chemical visualisation, of frozen grass carp surimi containing soluble soybean polysaccharides.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 5504, doi. 10.1111/ijfs.15888
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- Article
Pre‐processed fruits as raw materials: part II—process conditions, demand and safety aspects.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 4918, doi. 10.1111/ijfs.15887
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- Article
Study on the potential contribution of bacterial community on the volatile flavour of Yongfeng chilli paste.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 5553, doi. 10.1111/ijfs.15906
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- Article
Effect of alternative hydrocolloids in gluten‐free chickpea pasta.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 4887, doi. 10.1111/ijfs.15905
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- Article
Glycaemic response of pseudocereal‐based gluten‐free food products: a review.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 4936, doi. 10.1111/ijfs.15890
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- Article
Umami and umami‐enhancing peptides from myofibrillar protein hydrolysates in low‐sodium dry‐cured Spanish mackerel (Scomberomorus niphonius) under the action of Lactobacillus plantarum.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 5494, doi. 10.1111/ijfs.15883
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- Article
Application and characterisation of industrial brewing by‐products in biodegradable starch‐based expanded composites.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 5523, doi. 10.1111/ijfs.15893
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- Article
Consumer behaviour towards chicken breasts affected with myopathy (Wooden Breast): face‐to‐face vs. online tests.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 5514, doi. 10.1111/ijfs.15892
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- Article
Pre‐processed fruits as raw materials: part I – different forms, process conditions and applications.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 4945, doi. 10.1111/ijfs.15891
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- Article
Transglutaminase and hydroxypropyl methyl cellulose enhance mechanical properties of whey protein concentrate film.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 5472, doi. 10.1111/ijfs.15880
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- Article
Properties of beeswax antifungal coatings obtained by high‐pressure homogenisation and their application for preserving bananas during storage.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 5349, doi. 10.1111/ijfs.15865
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- Article
Evolution of lipid damage and volatile amine content in Patagonian squid (Doryteuthis gahi) by‐products during frozen storage.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 5409, doi. 10.1111/ijfs.15873
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Application and challenges of 3D food printing technology in manned spaceflight: a review.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 4906, doi. 10.1111/ijfs.15879
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- Article
Evaluation of the composition and quality of watermelon and mango juices fermented by Levilactobacillus brevis, Lacticaseibacillus casei and Pediococcus pentosaceus and subsequent simulated digestion and storage.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 5461, doi. 10.1111/ijfs.15878
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- Article
Effect of alternating magnetic field on the quality of fresh‐cut apples in cold storage.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 5429, doi. 10.1111/ijfs.15875
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- Article
The effects of high‐pressure homogenization, drying pH and propylene glycol on the emulsifying properties of pea protein powder.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 5419, doi. 10.1111/ijfs.15874
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- Article
Profiles of sturgeon protein prepared by two methods and the correlation between protein fractions and functional properties.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 5450, doi. 10.1111/ijfs.15877
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- Article
Germinated high‐resistant starch rice: A potential novel functional food.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 5439, doi. 10.1111/ijfs.15876
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- Article
Impacts of yeast β‐glucan on thermal aggregation and flavour adsorption capacity of Spanish mackerel myosin.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 5399, doi. 10.1111/ijfs.15871
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- Article
A molecularly imprinted electrochemical sensor based on a MoS<sub>2</sub>/peanut shell carbon complex coated with AuNPs and nitrogen‐doped carbon dots for selective and rapid detection of benzo(a)pyrene.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 5376, doi. 10.1111/ijfs.15869
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- Article
Effects of papain, Lactiplantibacillus plantarum 1‐24‐LJ and their combinations on bacterial community changes and flavour improvement in Suanzhayu, a Chinese traditional fish.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 5366, doi. 10.1111/ijfs.15868
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- Article
Tannic acid modulated the wall compactness of cinnamaldehyde‐loaded microcapsules and enhanced inhibitory effect on Aspergillus brasiliensis.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 5357, doi. 10.1111/ijfs.15867
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- Article
Effect and synergy of different exogenous additives on gel properties of the mixed shrimp surimi (Antarctic krill and white shrimp).
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 5338, doi. 10.1111/ijfs.15864
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- Article
Effect of storage time on the microbial, physicochemical and sensory characteristics of ovine whey‐based fruit beverages.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 5388, doi. 10.1111/ijfs.15870
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- Article
Co‐folding scallop muscle proteins with soy β‐conglycinin or glycinin towards composites with tunable solubility and digestibility.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 5329, doi. 10.1111/ijfs.15863
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- Article
Formulation, characterisation and sensory evaluation of Bio‐Cal instant jelly fortified with chicken bone‐based nano‐biogenic hydroxyapatite.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 5319, doi. 10.1111/ijfs.15861
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- Article
Alginate‐based coatings charged with hydroxyapatite and quercetin for fresh‐cut papaya shelf life.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 5307, doi. 10.1111/ijfs.15860
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- Article
Effect of selenium fortification during sprouting of peanut seeds receiving HVEF and selenium soaking combination on yield, selenium and resveratrol contents, anti‐oxidative properties, and microbial control.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 5297, doi. 10.1111/ijfs.15859
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- Article
Analysis of volatile compounds and antioxidant activity in rice extracts (Oryza sativa L.) extracted by various conditions.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 5289, doi. 10.1111/ijfs.15858
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- Article
Identification of the miRNAs and their target genes involved in fresh‐cut potato browning inhibition by nitrogen.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 5011, doi. 10.1111/ijfs.15785
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- Article
Pretreatment processes assisted subcritical water hydrolysis for valorisation of spent coffee grounds.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 5090, doi. 10.1111/ijfs.15817
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- Article
Effect of solvents and supercritical‐CO<sub>2</sub> extraction of lipids on physico‐chemical, functional, pasting and rheological properties of hard, medium hard and soft wheat varieties.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 5057, doi. 10.1111/ijfs.15813
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- Article
Double emulsion (W/O/W) gel stabilised by polyglycerol polyricinoleate and calcium caseinate as mangiferin carrier: insights on formulation and stability properties.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 5268, doi. 10.1111/ijfs.15856
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- Article
Effects of rice bran fermented with Lactobacillus plantarum on palatability, volatile profiles, and antioxidant activity of brown rice noodles.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 5048, doi. 10.1111/ijfs.15812
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- Article
Elucidation of key aroma enhancement in cloudy lemon juices by the addition of peel oil using GC–MS‐Olfactometry.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 5280, doi. 10.1111/ijfs.15857
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- Article
Chemical profiling of Punica granatum peels from Jordan using LC–MS/MS and study on their biological activities.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 5256, doi. 10.1111/ijfs.15855
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- Article
Effects of high‐pressure pretreatment on acid extraction of pectin from pomelo peel.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 5239, doi. 10.1111/ijfs.15840
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- Article
Prediction of fish quality level with machine learning.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 5250, doi. 10.1111/ijfs.15853
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- Article
Tannic acid enhanced the emulsion stability, rheology and interface characteristics of Clanis Bilineata Tingtauica Mell protein stabilised oil‐in‐water emulsion.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 5228, doi. 10.1111/ijfs.15839
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- Article
Recent development on recovering bioactive peptides and phenolic compounds from under‐utilised by‐products during production of certain edible oil plants: current situation and future perspectives.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 4894, doi. 10.1111/ijfs.15838
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- Article
Rheological, texture and in vitro digestibility properties on steamed rice bread modified by ultrafine grinding and high pressure homogenization on rice‐okara slurry.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 5216, doi. 10.1111/ijfs.15837
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- Article
Effect of moderate hydrothermal‐acidic modified potato pulp on the rheological properties of wheat dough.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 5195, doi. 10.1111/ijfs.15830
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- Article
Physicochemical properties and application in film preparation of prolamin from distiller's grains.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 5206, doi. 10.1111/ijfs.15831
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- Article
High‐intensity ultrasound processed acerola juice containing oligosaccharides and dextran promotes Lacticaseibacillus casei NRRL B‐442 growth.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 5186, doi. 10.1111/ijfs.15829
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- Article
Techno‐environmental and life cycle assessment of 'oat‐milk' production in Ecuador: A cradle‐to‐retail life cycle assessment.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 4879, doi. 10.1111/ijfs.15828
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- Article
Growth potential of Salmonella enterica in thirty‐four different RTE vegetable salads during shelf‐life.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 5036, doi. 10.1111/ijfs.15811
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- Article
Effects of germination time on phenolics, antioxidant capacity, in vitro phenolic bioaccessibility and starch digestibility in sorghum.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 5175, doi. 10.1111/ijfs.15827
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- Article