Works matching IS 09505423 AND DT 2025 AND VI 60 AND IP 1
Results: 128
From forest to fork: a systematic review of mushroom-based meat analogues.
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- International Journal of Food Science & Technology, 2025, v. 60, n. 1, p. 1, doi. 10.1093/ijfood/vvaf030
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- Article
High pressure–combined calcium lactate treatment improves colour stability in yaks due to changes in myoglobin and muscle microstructure.
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- International Journal of Food Science & Technology, 2025, v. 60, n. 1, p. N.PAG, doi. 10.1093/ijfood/vvaf006
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Comparison of the functional properties between tapioca-resistant maltodextrin and commercial prebiotics.
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- International Journal of Food Science & Technology, 2025, v. 60, n. 1, p. 1, doi. 10.1093/ijfood/vvaf033
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- Article
Nutraceutical potential of modified Thai red curry paste: antioxidant, anti-inflammatory, and gut microbiota modulation.
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- International Journal of Food Science & Technology, 2025, v. 60, n. 1, p. 1, doi. 10.1093/ijfood/vvae059
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Correction to: The effect of core oil on the encapsulation efficiency and mechanical properties of microcapsules prepared using complex coacervation followed by spray drying/coating.
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- International Journal of Food Science & Technology, 2025, v. 60, n. 1, p. 1, doi. 10.1093/ijfood/vvaf039
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- Article
Improving preservation effect on grass carp of film made from peach gum with the addition of chitosan for structural fusion and physical property changes.
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- International Journal of Food Science & Technology, 2025, v. 60, n. 1, p. N.PAG, doi. 10.1093/ijfood/vvaf043
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New insights into how the structure of starch synergistically affects the digestibility, texture, and cooking properties of instant rice noodles incorporated with starch–lipid complexes.
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- International Journal of Food Science & Technology, 2025, v. 60, n. 1, p. N.PAG, doi. 10.1093/ijfood/vvae031
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Effect of pH value and volume ratio on the electrostatic interaction between soybean protein isolates and Houttuynia cordata polysaccharides.
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- International Journal of Food Science & Technology, 2025, v. 60, n. 1, p. 1, doi. 10.1093/ijfood/vvae088
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The addition of partially pregelatinized sago starch and red rice–sago fibre mixture on the functional properties of sago analogue rice produced through extrusion.
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- International Journal of Food Science & Technology, 2025, v. 60, n. 1, p. N.PAG, doi. 10.1093/ijfood/vvaf042
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Effects of electron beam irradiation on structural, physicochemical, and functional properties of highland barley rice.
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- International Journal of Food Science & Technology, 2025, v. 60, n. 1, p. N.PAG, doi. 10.1093/ijfood/vvaf026
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Metabolite profiles of processed finger millet (Eleusine coracana) and edible crickets (Acheta domesticus) using gas chromatography–mass spectrometry.
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- International Journal of Food Science & Technology, 2025, v. 60, n. 1, p. N.PAG, doi. 10.1093/ijfood/vvaf021
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Preservation of fresh chicken breast by edible sodium alginate coating containing cinnamon essential oil microcapsules.
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- International Journal of Food Science & Technology, 2025, v. 60, n. 1, p. N.PAG, doi. 10.1093/ijfood/vvaf032
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- Article
Effects of inactivated Bacillus sp. DU-106 on high-fat diet-induced obesity and the gut–liver axis.
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- International Journal of Food Science & Technology, 2025, v. 60, n. 1, p. N.PAG, doi. 10.1093/ijfood/vvaf028
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Phenolic, antioxidant capacity, and antinutritional compounds in different Australian Acacia seeds.
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- International Journal of Food Science & Technology, 2025, v. 60, n. 1, p. 1, doi. 10.1093/ijfood/vvaf029
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Food loss and waste reduction by using Industry 4.0 technologies: examples of promising strategies.
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- International Journal of Food Science & Technology, 2025, v. 60, n. 1, p. 1, doi. 10.1093/ijfood/vvaf034
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Barberry anthocyanins: recent advances in extraction, stability, biological activities, and utilisation in food systems—a review.
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- International Journal of Food Science & Technology, 2025, v. 60, n. 1, p. 1, doi. 10.1093/ijfood/vvaf031
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Assessing the physicochemical and bioactivity properties of vinegar derived from 'Phulae' pineapple fruitlets during inoculated fermentation: a comparative study.
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- International Journal of Food Science & Technology, 2025, v. 60, n. 1, p. 1, doi. 10.1093/ijfood/vvae105
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Extraction and characterisation of gelatin from acoupa weakfish skins (Cynoscion acoupa) pretreated with ethylenediaminetetraacetic acid.
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- International Journal of Food Science & Technology, 2025, v. 60, n. 1, p. N.PAG, doi. 10.1093/ijfood/vvaf023
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The association between oxidative stress and risk of sarcopenia: a Mendelian randomisation study.
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- International Journal of Food Science & Technology, 2025, v. 60, n. 1, p. N.PAG, doi. 10.1093/ijfood/vvaf027
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Cutting-edge nanotherapeutics: silver nanoparticles loaded with ciprofloxacin for powerful antidiabetic, antioxidant, anti-inflammatory, and antibiotic action against resistant pathogenic bacteria.
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- International Journal of Food Science & Technology, 2025, v. 60, n. 1, p. N.PAG, doi. 10.1093/ijfood/vvaf024
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Enhancing the probiotic, sensory, and antioxidant properties of Polygonatum sibiricum Red. and Crataegus pinnatifida Bunge through lactic acid fermentation for functional food development.
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- International Journal of Food Science & Technology, 2025, v. 60, n. 1, p. N.PAG, doi. 10.1093/ijfood/vvaf022
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- Article
Enhancing gamma aminobutyric acid synthesis from defatted rice bran extract by Lactobacillus brevis VTCC-B397: technical parameters analysis.
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- International Journal of Food Science & Technology, 2025, v. 60, n. 1, p. N.PAG, doi. 10.1093/ijfood/vvaf015
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Comparative analysis of purine release in ostrich meat under different food heating techniques.
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- International Journal of Food Science & Technology, 2025, v. 60, n. 1, p. 1, doi. 10.1093/ijfood/vvae087
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Effects of various physical pretreatments and dextranase on the structure and physicochemical properties of porous sweet potato starch: a comparative study.
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- International Journal of Food Science & Technology, 2025, v. 60, n. 1, p. 1, doi. 10.1093/ijfood/vvaf008
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Effect of dielectric barrier discharge cold plasma treatment on the nutritional quality of ground pistachios.
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- International Journal of Food Science & Technology, 2025, v. 60, n. 1, p. N.PAG, doi. 10.1093/ijfood/vvaf020
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Impact of kernel hardness, protein, and total starch content on wheat starch digestibility.
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- International Journal of Food Science & Technology, 2025, v. 60, n. 1, p. 1, doi. 10.1093/ijfood/vvae103
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Research on peanut pedigree analysis and variety identification methods based on deep features extraction and hierarchical clustering.
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- International Journal of Food Science & Technology, 2025, v. 60, n. 1, p. 1, doi. 10.1093/ijfood/vvaf017
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- Article
Effect of sodium alginate-bentonite nanocomposite films enriched with Satureja hortensis essential oil on extending the shelf-life of rainbow trout fillets.
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- International Journal of Food Science & Technology, 2025, v. 60, n. 1, p. N.PAG, doi. 10.1093/ijfood/vvaf013
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Use of potassium hydroxide as a source of nutrients in the composition of food supplements.
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- International Journal of Food Science & Technology, 2025, v. 60, n. 1, p. N.PAG, doi. 10.1093/ijfood/vvaf014
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Dough rheology properties as affected by the inclusion of oat drink residue flour: a multivariate analysis approach.
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- International Journal of Food Science & Technology, 2025, v. 60, n. 1, p. N.PAG, doi. 10.1093/ijfood/vvae101
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Quality parameters and shelf life of strawberry (cv. Centenary) fruits as affected by active modified atmosphere packaging.
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- International Journal of Food Science & Technology, 2025, v. 60, n. 1, p. N.PAG, doi. 10.1093/ijfood/vvaf010
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Shining light on seaweed: the utilisation of vibrational spectroscopy and machine learning in the seaweed industry.
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- International Journal of Food Science & Technology, 2025, v. 60, n. 1, p. 1, doi. 10.1093/ijfood/vvaf012
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Characterisation of colour, phenolics, and volatile compounds of six pomegranate varieties grown in Yunnan.
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- International Journal of Food Science & Technology, 2025, v. 60, n. 1, p. 1, doi. 10.1093/ijfood/vvaf007
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Valourisation of Refosco grape pomace: exploring its antioxidant, antimicrobial, and antiadhesive properties.
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- International Journal of Food Science & Technology, 2025, v. 60, n. 1, p. 1, doi. 10.1093/ijfood/vvaf003
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Fecal fermentation of lentinan and its effect on gut microbiota and metabolites.
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- International Journal of Food Science & Technology, 2025, v. 60, n. 1, p. 1, doi. 10.1093/ijfood/vvae004
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Lactobacillus fermentum KP101 fermentation broth improves high-fat diet-induced hyperlipidemia in mice by modulation of liver lipid metabolism and intestinal flora dysbiosis.
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- International Journal of Food Science & Technology, 2025, v. 60, n. 1, p. N.PAG, doi. 10.1093/ijfood/vvaf011
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- Article
Combined effects of high-pressure processing, sodium salt, and microbial transglutaminase on textural characteristics of fish emulsion sausages from threadfin bream surimi.
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- International Journal of Food Science & Technology, 2025, v. 60, n. 1, p. 1, doi. 10.1093/ijfood/vvae104
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Dynamic changes in primary and secondary metabolites of monascal brown rice through γ-aminobutyric acid microcapsule supplementation and untargeted metabolomic analysis.
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- International Journal of Food Science & Technology, 2025, v. 60, n. 1, p. 1, doi. 10.1093/ijfood/vvaf004
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Quality and safety of natto fermented with Bacillus subtilis BJ3-2 using kidney beans from Guizhou.
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- International Journal of Food Science & Technology, 2025, v. 60, n. 1, p. N.PAG, doi. 10.1093/ijfood/vvae097
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Exploring the deciphering properties of Cyamopsis tetragonoloba: its food application, feasibility, and future aspects.
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- International Journal of Food Science & Technology, 2025, v. 60, n. 1, p. 1, doi. 10.1093/ijfood/vvae098
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Effect of waxy corn starch on the quality of dough and fine dried noodles.
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- International Journal of Food Science & Technology, 2025, v. 60, n. 1, p. N.PAG, doi. 10.1093/ijfood/vvae065
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Improving the physicochemical properties of composite yuba with whey protein isolate by ultrasound treatment: study on the film-forming ability and structure.
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- International Journal of Food Science & Technology, 2025, v. 60, n. 1, p. N.PAG, doi. 10.1093/ijfood/vvae099
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Breaking the biofilm barrier: vitamin C as a novel strategy against multidrug-resistant Salmonella Typhimurium.
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- International Journal of Food Science & Technology, 2025, v. 60, n. 1, p. 1, doi. 10.1093/ijfood/vvae082
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Preliminary study on the correlation between enzyme activity assays and substrate preferences of microbial transglutaminase.
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- International Journal of Food Science & Technology, 2025, v. 60, n. 1, p. 1, doi. 10.1093/ijfood/vvae100
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From diet to microbiota: how fruits and vegetables influence gut microbiota.
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- International Journal of Food Science & Technology, 2025, v. 60, n. 1, p. 1, doi. 10.1093/ijfood/vvae008
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Improving the tensile strength of yuba films via disulphide bond breaking-mediated aggregation of soy proteins.
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- International Journal of Food Science & Technology, 2025, v. 60, n. 1, p. 1, doi. 10.1093/ijfood/vvae091
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Stability, microstructural and rheological properties of camellia oil emulsion stabilized by sodium caseinate with konjac glucomannan.
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- International Journal of Food Science & Technology, 2025, v. 60, n. 1, p. 1, doi. 10.1093/ijfood/vvae061
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Field verification of food quality monitoring in the cold chain by using a laccase time–temperature indicator label.
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- International Journal of Food Science & Technology, 2025, v. 60, n. 1, p. 1, doi. 10.1093/ijfood/vvae053
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Antioxidant peptides produced by Pediococcus acidilactici YKP4 and Lacticaseibacillus rhamnosus BD2 in fermented soymilk made from germinated soybeans.
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- International Journal of Food Science & Technology, 2025, v. 60, n. 1, p. 1, doi. 10.1093/ijfood/vvae002
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Carvacrol encapsulated in chia mucilage nanocapsules reduces Salmonella population in chicken meat.
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- International Journal of Food Science & Technology, 2025, v. 60, n. 1, p. N.PAG, doi. 10.1093/ijfood/vvae102
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