Works matching IS 19854668 AND DT 2021 AND VI 28 AND IP 1
Results: 21
Antioxidant properties of citrus fibre and the prediction of oxidation in ground beef meatballs made with citrus fibre by ATR-FTIR spectroscopy with principal component analysis.
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- International Food Research Journal, 2021, v. 28, n. 1, p. 129, doi. 10.47836/ifrj.28.1.13
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Effect of whey protein concentrate on probiotic viability and antioxidant properties of yogurt during storage and simulated gastrointestinal transit.
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- International Food Research Journal, 2021, v. 28, n. 1, p. 110, doi. 10.47836/ifrj.28.1.11
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Synthesis of ZnO nanoparticles using Theobroma cacao L. pod husks, and their antibacterial activities against foodborne pathogens.
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- International Food Research Journal, 2021, v. 28, n. 1, p. 102, doi. 10.47836/ifrj.28.1.10
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Simultaneous determination of 11 water-soluble dyes in food products and beverages by high performance liquid chromatography.
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- International Food Research Journal, 2021, v. 28, n. 1, p. 120, doi. 10.47836/ifrj.28.1.12
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Reduction of enzymatic browning of fresh-cut Chinese yam (Dioscorea opposita) by UV-C treatment.
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- International Food Research Journal, 2021, v. 28, n. 1, p. 207, doi. 10.47836/ifrj.28.1.21
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Determination of ethyl octanoate in Chinese liquor using FT-NIR spectroscopy.
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- International Food Research Journal, 2021, v. 28, n. 1, p. 199, doi. 10.47836/ifrj.28.1.20
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Antimicrobial activity of bioactive components of essential oils from Citrus sinensis against important pathogens.
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- International Food Research Journal, 2021, v. 28, n. 1, p. 189, doi. 10.47836/ifrj.28.1.19
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Physical quality, amino acid contents, and health risk assessment of straw mushroom (Volvariella volvacea) at different maturity stages.
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- International Food Research Journal, 2021, v. 28, n. 1, p. 181, doi. 10.47836/ifrj.28.1.18
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Stability and angiotensin converting enzyme inhibitory activity of peptide RVPSL-loaded graphene oxide.
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- International Food Research Journal, 2021, v. 28, n. 1, p. 173
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A study on the microbiological and biochemical changes in flavour compounds during ripening of Xinjiang specialty cheese.
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- International Food Research Journal, 2021, v. 28, n. 1, p. 161
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Physicochemical properties and stability of pumpkin seed oil as affected by different extraction methods and species.
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- International Food Research Journal, 2021, v. 28, n. 1, p. 148, doi. 10.47836/ifrj.28.1.15
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Effect of partial replacement of wheat flour with unripe banana flour on the functional, thermal, and physicochemical characteristics of flour and biscuits.
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- International Food Research Journal, 2021, v. 28, n. 1, p. 138, doi. 10.47836/ifrj.28.1.14
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Effects of two drying methods on the stability and antioxidant activity of phenolic compounds in mulberry fruits.
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- International Food Research Journal, 2021, v. 28, n. 1, p. 83, doi. 10.47836/ifrj.28.1.08
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Effects of roasting conditions on anthocyanin, total phenolic content, and antioxidant capacity in pigmented and non-pigmented rice varieties.
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- International Food Research Journal, 2021, v. 28, n. 1, p. 73, doi. 10.47836/ifrj.28.1.07
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Effect of thermosonication in a laboratory-scale continuous system on the survival of thermophilic bacteria and indigenous microbiota in milk.
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- International Food Research Journal, 2021, v. 28, n. 1, p. 63, doi. 10.47836/ifrj.28.1.06
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Characterisation of nutritional, physiochemical, and mineral compositions of aril and seed of longan fruit (Dimocarpus longan L.).
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- International Food Research Journal, 2021, v. 28, n. 1, p. 91, doi. 10.47836/ifrj.28.1.09
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Electrolytic oxidation of gelatinised tapioca starch: effect of sodium chloride content on structural and physicochemical properties.
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- International Food Research Journal, 2021, v. 28, n. 1, p. 56
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Potential biochemical effects of honey in oral health care: a review.
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- International Food Research Journal, 2021, v. 28, n. 1, p. 23, doi. 10.47836/ifrj.28.1.02
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Effects of nonthermal plasma on food safety and food quality attributes: a review.
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- International Food Research Journal, 2021, v. 28, n. 1, p. 1
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Preparation and characterisation of edible layer-by-layer coatings of sodium polyacrylate/chitosan for the preservation of strawberries.
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- International Food Research Journal, 2021, v. 28, n. 1, p. 44, doi. 10.47836/ifrj.28.1.04
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Phytochemical profile and biological activities of Sudanese baobab (Adansonia digitata L.) fruit pulp extract.
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- International Food Research Journal, 2021, v. 28, n. 1, p. 31, doi. 10.47836/ifrj.28.1.03
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