Found: 67
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Protein hydrolysates from buffalo cheese whey: production and characterisation for food supplementation.
- Published in:
- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2816, doi. 10.1111/ijfs.17047
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- Article
In silico bioactivity analysis of peptide fractions derived from brewer's spent grain hydrolysates.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2804, doi. 10.1111/ijfs.17044
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- Article
Bibliometric mapping analysis of Pickering emulsion applied in 3D food printing.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2186, doi. 10.1111/ijfs.17040
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- Article
Development of non‐dairy creamer with modified fatty acid profile and high Omega‐3 and 6 at a non‐dairy creamer plant.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2794, doi. 10.1111/ijfs.17039
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- Article
Characterisation and emulsifying properties of microwave pretreated camelina seed mucilage.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2780, doi. 10.1111/ijfs.17036
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- Article
Effect of high‐speed homogenisation on the morphological characteristics and survivability of Lactobacillus rhamnosusGG‐coated microbeads.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2771, doi. 10.1111/ijfs.17033
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- Article
Effect of transglutaminase in conjunction with glucono‐δ‐lactone treatment on the antigenicity and conformational structure of β‐conglycinin.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2707, doi. 10.1111/ijfs.17020
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- Article
Dynamics of potential antihypertensive and antidiabetogenic activities during artisanal fermentation of three varieties of Mexican cocoa beans (Theobroma cacao L.).
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- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2751, doi. 10.1111/ijfs.17026
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- Article
Improving the functional properties of rice glutelin: impact of succinic anhydride modification.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2739, doi. 10.1111/ijfs.17025
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- Article
Enhancing the quality and shelf life of semi‐smoked sausages with sesame seed additions.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2727, doi. 10.1111/ijfs.17024
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- Article
Physicochemical, antioxidant and microbial stability of Burdekin plum leathers.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2716, doi. 10.1111/ijfs.17023
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- Article
Cooking quality of rice is a potential predictor to identify low starch digestibility rice.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2763, doi. 10.1111/ijfs.17028
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- Article
Effect of replacing olive oil with oil blends on physicochemical and sensory properties of taralli.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2697, doi. 10.1111/ijfs.17019
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- Article
Bubble‐driven solid‐phase microextraction for the rapid determination of potassium sorbate in oyster sauce by HPLC‐DAD.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2689, doi. 10.1111/ijfs.17018
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- Article
Recent processing of peanut protein in food industry: a molecular structure perspective.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2172, doi. 10.1111/ijfs.17017
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- Article
The mechanisms of various hydrocolloids regulating the quality and starch digestibility of whole rye bread.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2676, doi. 10.1111/ijfs.17015
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- Article
Prevalence, identification and antimicrobial resistance of Listeria monocytogenes and Listeria spp. isolated from poultry and pork meat.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2667, doi. 10.1111/ijfs.17013
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- Article
Germination in improving the nutrition, health benefits and processing of highland barley.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2162, doi. 10.1111/ijfs.17012
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- Article
Reliability and validity of the food technology Neophobia scale in a Turkish sample.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2603, doi. 10.1111/ijfs.17000
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- Article
Bioinformatics analysis of purified and identified novel bacteriocin‐like inhibitory substances produced by Streptomyces sp.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2647, doi. 10.1111/ijfs.17008
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- Article
Using LAB‐fermented whey for developing bioactive edible films based on purple sweet potato flour/potato starch.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2632, doi. 10.1111/ijfs.17007
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- Article
Chilled storage study of marinated and vacuum‐packed steaks of Otolithes cuvieri (Trewavas, 1974).
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- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2623, doi. 10.1111/ijfs.17006
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- Article
Enhancing the functional properties of peanut protein hydrolysates: covalent modification with chlorogenic acid.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2612, doi. 10.1111/ijfs.17001
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- Article
Action of structural proteins in textural deterioration of grass carp (Ctenopharyngodon idellus) fillets during refrigerated storage.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2659, doi. 10.1111/ijfs.17010
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- Article
Selected physicochemical and morphological properties of Gamma‐Irradiated tapioca flour, rice flour, and pea flours.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2592, doi. 10.1111/ijfs.16998
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- Article
Recent developments in the application of natural pigments as pH‐sensitive food freshness indicators in biopolymer‐based smart packaging: challenges and opportunities.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2148, doi. 10.1111/ijfs.16990
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- Article
Functional properties and anti‐hyperglycaemia capacity of Satureja essential oil: stabilisation of essential oil in gelatin and physico‐chemical properties characterisation.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2570, doi. 10.1111/ijfs.16996
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- Article
Pulsed electric field processing in the dairy sector: A review of applications, quality impact and implementation challenges.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2122, doi. 10.1111/ijfs.16979
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- Article
Predicting health effects of food compounds via ensemble machine learning.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2547, doi. 10.1111/ijfs.16992
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- Article
Effects of chitinous materials sequentially extracted from crawfish and blue crab on the physicochemical properties of emulsified pork sausages.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2505, doi. 10.1111/ijfs.16985
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- Article
Effect of ingredients on cooking quality, textural properties, and microstructure of fresh mung bean by‐product gluten‐free pasta.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2581, doi. 10.1111/ijfs.16997
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- Article
Improving the encapsulation of β‐carotene by nanoliposomes via potato starch/whey protein coating.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2524, doi. 10.1111/ijfs.16988
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- Article
Comparison of water mobility and distribution in Dioscorea opposita Thunb. cv. Tiegun during hot‐air and microwave drying processes.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2558, doi. 10.1111/ijfs.16993
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- Article
Recent advances in the extraction, synthesis, biological activities, and stabilisation strategies for β‐carotene: a review.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2136, doi. 10.1111/ijfs.16986
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- Article
Temperature‐responsive palm oil‐based‐oleogels for encapsulation of D‐limonene: effect of fat crystallisation and melting point.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2535, doi. 10.1111/ijfs.16991
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- Article
Enhancing ice cream qualities with novel rice husk cellulose nanocrystal applications.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2495, doi. 10.1111/ijfs.16983
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- Article
Water activity and glass transition effect on the physical properties and bioactive compounds of persimmon peel powder.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2487, doi. 10.1111/ijfs.16982
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- Article
Avocado leaf‐waste management: drying technology and quality of leaf herbal teas of different varieties cultivated in the Mediterranean area.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2516, doi. 10.1111/ijfs.16987
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- Article
Recent trends in food and dietary applications of flaxseed mucilage: a mini review.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2111, doi. 10.1111/ijfs.16978
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- Article
Effect of Lactobacillus rhamnosus and Saccharomyces cerevisiae on the flavour profile of sweet fermented glutinous rice (Jiu Niang).
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- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2472, doi. 10.1111/ijfs.16977
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- Article
Educational actions about good manufacturing practices of canned fruits and vegetables for health inspectors: a partnership between university and health surveillance.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2458, doi. 10.1111/ijfs.16976
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- Article
Effect of addition of soybean protein isolate on the retrogradation of rice starch.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2446, doi. 10.1111/ijfs.16974
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- Article
Gelatin/calcium‐caseinate films loaded with petitgrain essential oil for sustainable food packaging.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2430, doi. 10.1111/ijfs.16973
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- Article
The role of germination in changes in bioactive properties, polyphenols and biogenic elements of raw and germinated barley (Hordeum vulgare) parts.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2421, doi. 10.1111/ijfs.16970
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- Article
A meta‐analysis of the global growth and thermal inactivation parameters of Staphylococcus aureus for dairy products.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2102, doi. 10.1111/ijfs.16969
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- Article
Application of bacteriophage MS2 in preliminary simulation of inactivation rate of pathogenic viruses in commercial beef and chicken packaging.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2411, doi. 10.1111/ijfs.16968
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- Article
Physical and biological characteristics of eco‐friendly films added with Cinnamomum zeylanicum extract for packaging materials.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2400, doi. 10.1111/ijfs.16967
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- Article
Development of dairy‐free soybean‐based yoghurt by active dry starter culture from kombucha: an investigation into microencapsulation, curd formation, protein and texture profiles during storage.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2383, doi. 10.1111/ijfs.16966
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- Article
Maybe eating more local food is what we need: qualitative views on plant‐based food among Thai consumers.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2375, doi. 10.1111/ijfs.16965
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- Article
Effect of soil type on some composition parameters of Vitis vinifera L. cv. Nero d'Avola grapes at different stages of ripening.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2361, doi. 10.1111/ijfs.16964
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- Article