Found: 48
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Effects of fatty acid chain length on structure and in vitro enzymatic digestibility of type 5 resistant starch.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 11, p. 5829, doi. 10.1111/ijfs.16686
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- Article
Changes in the bioaccessibility of citrus polyphenols during industrial freezing process.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 11, p. 5819, doi. 10.1111/ijfs.16685
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- Article
Bound form terpenes in sweet potatoes and their distribution in flesh and peel of different cultivars.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 11, p. 5773, doi. 10.1111/ijfs.16675
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- Article
Effect of germination on techno‐functional and nutraceutical properties of cowpea (Vigna unguiculata) flour.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 11, p. 6143, doi. 10.1111/ijfs.16725
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- Article
The antifreeze activity and physicochemical properties of Litopenaeus vannamei head autolysate.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 11, p. 6131, doi. 10.1111/ijfs.16724
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- Article
Synthesis of acetyl ferulic 7‐hydroxyisoflavone ester and evaluating its antioxidant activity on improving fish oil thermal stability.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 11, p. 6113, doi. 10.1111/ijfs.16721
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- Article
Improving the antioxidant activity of yogurt through black and green tea supplementation.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 11, p. 6121, doi. 10.1111/ijfs.16722
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- Article
Improving fresh strawberry shelf life and quality by using the fresh‐keeping paper embedded with oregano essential oil and tea polyphenols.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 11, p. 6100, doi. 10.1111/ijfs.16720
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- Article
Monitoring of the use of spent grape pomace after industrial distillation as a potent antioxidant and enzymes inhibitor.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 11, p. 6092, doi. 10.1111/ijfs.16719
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- Article
Effects of processing on the preparation of kombucha: a systematic review.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 11, p. 5648, doi. 10.1111/ijfs.16718
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- Article
A novel infrared roasting to improve the flavour profile of virgin rapeseed oils.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 11, p. 6081, doi. 10.1111/ijfs.16717
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- Article
Effects of highland barley protein and β‐glucan addition on the flour structure, bread quality and starch digestibility of whole wheat bread.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 11, p. 6068, doi. 10.1111/ijfs.16716
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- Article
Physical properties of cocoa butter: effect of sucrose esters on oil migration.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 11, p. 6059, doi. 10.1111/ijfs.16714
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- Article
Bioactive compounds in lipids of selected wheat genotypes.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 11, p. 6049, doi. 10.1111/ijfs.16713
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- Article
Effect of frozen hot‐boned meat and myofibrillar protein on physicochemical properties of phosphate‐free emulsion‐type meat.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 11, p. 6036, doi. 10.1111/ijfs.16712
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- Article
Phenolic profiles, antioxidant capacities and flavour volatiles in fig (Ficus carica L.) juices from five cultivars fermented by Lactobacillus plantarum and Lactobacillus acidophilus.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 11, p. 6025, doi. 10.1111/ijfs.16711
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- Article
Enhancement of Spirulina platensis bioactivity by probiotic fermentation and encapsulation by spray‐drying.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 11, p. 6015, doi. 10.1111/ijfs.16709
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- Article
Do not be salty: an analysis of consumers' salt reduction strategies investigated using word association tasks.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 11, p. 6006, doi. 10.1111/ijfs.16708
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- Article
Structural, thermal, techno‐functional and chemical characterization using Fourier Transform Infrared Spectroscopy, Gas‐Chromatography‐Mass Spectrophotometry, Thermogravimetric Analyser, Field Emission Scanning Electron Microscopy and Energy‐Dispersive X‐Ray Spectrometer of Moringa Oleifera flower powder
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- International Journal of Food Science & Technology, 2023, v. 58, n. 11, p. 5992, doi. 10.1111/ijfs.16707
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- Article
Antioxidant abilities of barley green powder and its inhibitory effect on lipid oxidation of frozen surimi.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 11, p. 5982, doi. 10.1111/ijfs.16705
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- Article
Non‐destructive monitoring of asparagus (Asparagus officinalis, L) quality changes during storage using NIR spectroscopy.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 11, p. 5972, doi. 10.1111/ijfs.16704
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- Article
Enrichment of antioxidant activity of ice cream samples with addition of rowanberry (Sorbus aucuparia L.) pulp and production of functional probiotic ice cream with using L. rhamnosus.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 11, p. 5962, doi. 10.1111/ijfs.16701
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- Article
The resting process: a comprehensive review of the effects on dough properties and resulting noodles quality, including improvement strategies.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 11, p. 5637, doi. 10.1111/ijfs.16700
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- Article
Tef and fonio‐morphology, determination of amino acids, phenolic compounds and antioxidant capacity of two gluten‐free grains.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 11, p. 5947, doi. 10.1111/ijfs.16699
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- Article
Importance of rheological properties in enrobing efficiency of dark chocolate: application in wafer products.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 11, p. 5938, doi. 10.1111/ijfs.16698
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- Article
Effects of steam explosion treatment on the physicochemical properties and biological activities of okara‐derived soluble dietary fibre.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 11, p. 5926, doi. 10.1111/ijfs.16695
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- Article
Selected physicochemical properties of rice flour, modified tapioca starch, and their mixtures after a limewater soaking treatment.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 11, p. 5914, doi. 10.1111/ijfs.16694
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- Article
Effects of traditional preparatory techniques on the chemical and pasting characteristics of yellow‐fleshed cassava roots (Manihot esculenta).
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- International Journal of Food Science & Technology, 2023, v. 58, n. 11, p. 5904, doi. 10.1111/ijfs.16693
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- Article
Developing a soft margarine with modified fatty acid profile having low trans fatty acids.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 11, p. 5896, doi. 10.1111/ijfs.16692
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- Article
Endogenous ascorbic acid prevents fresh‐cut potato from browning.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 11, p. 5885, doi. 10.1111/ijfs.16691
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- Article
Individual effects of l‐arginine and l‐lysine on the physicochemical and textural properties of pale, soft and exudative‐like emulsion sausage.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 11, p. 5874, doi. 10.1111/ijfs.16690
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- Article
Enterocin AS‐48 inhibits the growth of – and biofilm formation by – lactic acid bacteria responsible for the accumulation of biogenic amines in cheese.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 11, p. 5865, doi. 10.1111/ijfs.16689
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- Article
Ultrasonic‐assisted and enzymatic‐assisted extraction to recover tannins, flavonoids, and terpenoids from used tea leaves using natural deep eutectic solvents.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 11, p. 5855, doi. 10.1111/ijfs.16688
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- Article
Extraction of bioactive compounds from Rubus idaeus waste by maceration and supercritical fluids extraction: the recovery of high added‐value compounds.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 11, p. 5838, doi. 10.1111/ijfs.16687
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- Article
Effects of fermentation, boiling, and drying methods on bioactive properties, phenolic and nutrient profiles of aerial parts of purslane (Portulaca oleracea L.) plants.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 11, p. 5809, doi. 10.1111/ijfs.16684
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- Article
Rheological properties, printability and microstructure of buttermilk‐mashed potatoes incorporated with chlorpheniramine maleate as a material for 3D food printing.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 11, p. 5796, doi. 10.1111/ijfs.16683
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- Article
Functionality of pre‐cooked whole‐grain corn, rice and sorghum flours for gluten‐free bread.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 11, p. 5781, doi. 10.1111/ijfs.16676
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- Article
Supercritical fluid extraction tandem responsive polarity modifier separation of hydroxytyrosol rich phenolic raffinates from olive oil.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 11, p. 5701, doi. 10.1111/ijfs.16668
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- Article
Yoghurt fortification with green papaya powder and banana resistant starch: effects on the physicochemical and bioactive properties.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 11, p. 5745, doi. 10.1111/ijfs.16672
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- Article
Sustainable food processing: single and interactive effects of type and quantity of brewers' spent grain and of type of sweetener on physicochemical and sensory characteristics of functional biscuits.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 11, p. 5757, doi. 10.1111/ijfs.16674
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- Article
Evaluation of the acute basic biological effects of herbal formulation to control obesity: a preliminary study.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 11, p. 5711, doi. 10.1111/ijfs.16669
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- Article
Curcuma particle size evolution by application of bead milling process and curcuminoids content determination.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 11, p. 5738, doi. 10.1111/ijfs.16671
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- Article
The investigation of the functional properties of single and mixed milk/lupine protein systems.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 11, p. 5728, doi. 10.1111/ijfs.16670
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- Article
Effect of different cooking methods on selected quality criteria and polycyclic aromatic hydrocarbon content of cultivated mushrooms (Agaricus bisporus).
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- International Journal of Food Science & Technology, 2023, v. 58, n. 11, p. 5689, doi. 10.1111/ijfs.16666
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- Article
Effect of sorbitol on stabilisation of gardenia blue and food 2D/3D printing.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 11, p. 5669, doi. 10.1111/ijfs.16661
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- Article
Determination of glucosinolates in broccoli (Brassica oleracea var. italica) by combining mid‐infrared (MIR) spectroscopy with chemometrics.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 11, p. 5679, doi. 10.1111/ijfs.16664
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- Article
Effect of glycosylated potato protein on the characteristics of gluten‐free dough and steamed bread.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 11, p. 5657, doi. 10.1111/ijfs.16631
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- Article
Issue Information.
- Published in:
- International Journal of Food Science & Technology, 2023, v. 58, n. 11, p. i, doi. 10.1111/ijfs.15851
- Publication type:
- Article