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There are 23863 results for: content related to: Supplementing long-chain n -3 polyunsaturated fatty acids in canned wild P acific pink salmon with A laska salmon oil

  1. You have full text access to this OnlineOpen article
    The effect of proteolytic activity of starter cultures on technologically important properties of yogurt

    Food Science & Nutrition

    Volume 5, Issue 3, May 2017, Pages: 525–537, Elahe Amani, Mohammad Hadi Eskandari and Shahram Shekarforoush

    Version of Record online : 29 SEP 2016, DOI: 10.1002/fsn3.427

  2. Effect of wheat sprout powder incorporation on lipid oxidation and physicochemical properties of beef patties

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 1112–1121, Ismet Ozturk, Osman Sagdic, Fatih Tornuk and Hasan Yetim

    Version of Record online : 15 NOV 2013, DOI: 10.1111/ijfs.12407

  3. Physical, proximate, functional and pasting properties of four non- and γ-irradiated bambara groundnut (Vigna subterranean) cultivars

    International Journal of Food Science & Technology

    Volume 50, Issue 3, March 2015, Pages: 640–651, Kolawole O. Falade and Chinyere P. Nwajei

    Version of Record online : 1 OCT 2014, DOI: 10.1111/ijfs.12659

  4. Combined effects of dietary mannan oligosaccharides and total fish oil substitution by soybean oil on European sea bass (Dicentrarchus labrax) juvenile diets

    Aquaculture Nutrition

    Volume 22, Issue 5, October 2016, Pages: 1079–1090, S. Torrecillas, M.J. Caballero, D. Montero, J. Sweetman and M. Izquierdo

    Version of Record online : 16 MAY 2015, DOI: 10.1111/anu.12322

  5. You have full text access to this OnlineOpen article
    Changes in sensory quality characteristics of coffee during storage

    Food Science & Nutrition

    Volume 1, Issue 4, July 2013, Pages: 267–272, Michaela T. L. Kreuml, Dorota Majchrzak, Bettina Ploederl and Juergen Koenig

    Version of Record online : 4 MAY 2013, DOI: 10.1002/fsn3.35

  6. You have full text access to this OnlineOpen article
    Chemical, mineral composition, and sensory acceptability of cocoyam-based recipes enriched with cowpea flour

    Food Science & Nutrition

    Volume 1, Issue 3, May 2013, Pages: 228–234, Ibiyemi Olayiwola, Funmi Folaranmi, Abdul-Rasaq A. Adebowale, Onabanjo Oluseye, Sanni Ajoke and Afolabi Wasiu

    Version of Record online : 6 MAR 2013, DOI: 10.1002/fsn3.30

  7. The effect of distillation conditions and alcohol content in ‘heart’ fractions on the concentration of aroma volatiles and undesirable compounds in plum brandies

    Journal of the Institute of Brewing

    Volume 123, Issue 3, July 2017, Pages: 452–463, Maria Balcerek, Katarzyna Pielech-Przybylska, Piotr Patelski, Urszula Dziekońska-Kubczak and Ewelina Strąk

    Version of Record online : 14 JUL 2017, DOI: 10.1002/jib.441

  8. Physicochemical, melting and sensory properties of ice cream incorporating processed ginger (Zingiber officinale)

    International Journal of Dairy Technology

    Davinder Kaur Gabbi, Usha Bajwa and Rajpreet Kaur Goraya

    Version of Record online : 4 JUL 2017, DOI: 10.1111/1471-0307.12430

  9. Effect of Planting Date on Fusarium spp. and Diaporthe/Phomopsis Complex Incidence and its Relationship with Soya Bean Seed Quality

    Journal of Phytopathology

    Volume 150, Issue 11-12, December 2002, Pages: 606–610, J. M. Meriles, 1 L. M. Giorda and 2 D. M. Maestri 1

    Version of Record online : 11 DEC 2003, DOI: 10.1046/j.1439-0434.2002.00819.x

  10. You have full text access to this OnlineOpen article
    Nutritional composition of fufu analog flour produced from Cassava root (Manihot esculenta) and Cocoyam (Colocasia esculenta) tuber

    Food Science & Nutrition

    Volume 3, Issue 6, November 2015, Pages: 597–603, Oluwaseun P. Bamidele, Mofoluwaso B. Fasogbon, Dolapo A. Oladiran and Ebunoluwa O. Akande

    Version of Record online : 10 JUN 2015, DOI: 10.1002/fsn3.250

  11. Influence of yeast on the yield of fermentation and volatile profile of ‘Węgierka Zwykła’ plum distillates

    Journal of the Institute of Brewing

    Volume 122, Issue 4, 2016, Pages: 612–623, Katarzyna Pielech-Przybylska, Maria Balcerek, Agnieszka Nowak, Piotr Patelski and Urszula Dziekońska-Kubczak

    Version of Record online : 28 OCT 2016, DOI: 10.1002/jib.374

  12. Short-term exposure to higher temperature triggers the metabolic enzyme activities and growth of fish Labeo rohita fed with high-protein diet

    Aquaculture Nutrition

    Volume 19, Issue 2, April 2013, Pages: 186–198, S. Kumar, N.P. Sahu, A.K. Pal, S. Saravanan and H. Priyadarshi

    Version of Record online : 8 JUN 2012, DOI: 10.1111/j.1365-2095.2012.00951.x

  13. Edible mushrooms: a potential source of essential amino acids, glucans and minerals

    International Journal of Food Science & Technology

    Fabiane Bach, Cristiane Vieira Helm, Marcelo Barba Bellettini, Giselle Maria Maciel and Charles Windson Isidoro Haminiuk

    Version of Record online : 20 JUL 2017, DOI: 10.1111/ijfs.13522

  14. You have full text access to this OnlineOpen article
    Development of gluten-free bread formulations containing whole chia flour with acceptable sensory properties

    Food Science & Nutrition

    Luciana T. B. Sandri, Fernanda G. Santos, Camilly Fratelli and Vanessa D. Capriles

    Version of Record online : 26 JUN 2017, DOI: 10.1002/fsn3.495

  15. Extraction, optimisation and characterisation of phenolics from Thymus vulgaris L.: phenolic content and profiles in relation to antioxidant, antidiabetic and antihypertensive properties

    International Journal of Food Science & Technology

    Volume 51, Issue 3, March 2016, Pages: 720–730, Muhammad H. Alu'datt, Taha Rababah, Ayman Johargy, Sana Gammoh, Khalil Ereifej, Mohammad N. Alhamad, Mary Susan Brewer, Abdullah A. Saati, Stan Kubow and Mervat Rawshdeh

    Version of Record online : 21 SEP 2015, DOI: 10.1111/ijfs.12944

  16. Nutritional and physicochemical characteristics of wholemeal bread enriched with pea flour

    International Journal of Food Science & Technology

    Volume 50, Issue 1, January 2015, Pages: 92–102, Marcella Mastromatteo, Alessandra Danza, Lucia Lecce, Sara Spinelli, Vincenzo Lampignano, Janine Laverse, Amalia Conte and Matteo Alessandro Del Nobile

    Version of Record online : 12 AUG 2014, DOI: 10.1111/ijfs.12636

  17. Application of common wheat bran for the industrial production of high-fibre pasta

    International Journal of Food Science & Technology

    Volume 50, Issue 1, January 2015, Pages: 111–119, Aldona Sobota, Zbigniew Rzedzicki, Piotr Zarzycki and Ewelina Kuzawińska

    Version of Record online : 12 AUG 2014, DOI: 10.1111/ijfs.12641

  18. Arabinoxylan content and characterisation throughout the bread-baking process

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1911–1921, Alecia M. Kiszonas, E. Patrick Fuerst, Devanand Luthria and Craig F. Morris

    Version of Record online : 8 MAY 2015, DOI: 10.1111/ijfs.12829

  19. Effect of defatted almond flour on cooking, chemical and sensorial properties of gluten-free fresh pasta

    International Journal of Food Science & Technology

    Volume 52, Issue 10, October 2017, Pages: 2148–2155, Marcela Lilian Martínez, María Andrea Marín, Renato Daniel Gili, María Cecilia Penci and Pablo Daniel Ribotta

    Version of Record online : 18 JUN 2017, DOI: 10.1111/ijfs.13493

  20. You have full text access to this OnlineOpen article
    Clinical and microbiological effects of Lactobacillus reuteri probiotics in the treatment of chronic periodontitis: a randomized placebo-controlled study

    Journal of Clinical Periodontology

    Volume 40, Issue 11, November 2013, Pages: 1025–1035, Wim Teughels, Andaç Durukan, Onur Ozcelik, Martine Pauwels, Marc Quirynen and Mehmet Cenk Haytac

    Version of Record online : 15 SEP 2013, DOI: 10.1111/jcpe.12155