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There are 55212 results for: content related to: Food-Based Science Curriculum Increases 4th Graders Multidisciplinary Science Knowledge

  1. Functional components of grape pomace: their composition, biological properties and potential applications

    International Journal of Food Science & Technology

    Volume 48, Issue 2, February 2013, Pages: 221–237, Jianmei Yu and Mohamed Ahmedna

    Version of Record online : 1 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03197.x

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    Student-Centered and Dynamic Interfaces that Enrich Technical Learning for Online Science Learners: A Review of the Literature

    Journal of Food Science Education

    Volume 13, Issue 3, July 2014, Pages: 47–56, Susan A. Killian, Dennis E. Beck, Corliss A. O'Bryan, Nathan Jarvis, Edgar C. Clausen and Philip G. Crandall

    Version of Record online : 19 JUN 2014, DOI: 10.1111/1541-4329.12034

  3. Effect of the cluster heterogeneity on mechanical properties, chromatic indices and chemical composition of Italia table grape berries (Vitis vinifera L.) sorted by flotation

    International Journal of Food Science & Technology

    Volume 48, Issue 1, January 2013, Pages: 103–113, Susana Río Segade, Simone Giacosa, Laura de Palma, Vittorino Novello, Fabrizio Torchio, Vincenzo Gerbi and Luca Rolle

    Version of Record online : 1 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03164.x

  4. Preventing constipation: a review of the laxative potential of food ingredients

    International Journal of Food Science & Technology

    Volume 48, Issue 3, March 2013, Pages: 445–467, Pierre Gélinas

    Version of Record online : 16 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03207.x

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    Implementing Student-Centered Learning Practices in a Large Enrollment, Introductory Food Science and Human Nutrition Course

    Journal of Food Science Education

    Volume 15, Issue 1, January 2016, Pages: 23–33, Debra Korte, Nicholas Reitz and Shelly J. Schmidt

    Version of Record online : 14 DEC 2015, DOI: 10.1111/1541-4329.12077

  6. Potential use of extra virgin olive oil in bakery products rich in fats: a comparative study with refined oils

    International Journal of Food Science & Technology

    Volume 48, Issue 1, January 2013, Pages: 82–88, Francesco Caponio, Mariagrazia Giarnetti, Vito M. Paradiso, Carmine Summo and Tommaso Gomes

    Version of Record online : 22 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03161.x

  7. Physicochemical and functional properties of whole and defatted meals from Mexican (Cucurbita pepo) pumpkin seeds

    International Journal of Food Science & Technology

    Volume 47, Issue 11, November 2012, Pages: 2297–2303, Jesús Rodríguez-Miranda, Betsabe Hernández-Santos, Erasmo Herman-Lara, Maria A. Vivar-Vera, Roselis Carmona-García, Carlos A. Gómez-Aldapa and Cecilia E. Martínez-Sánchez

    Version of Record online : 21 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03102.x

  8. Empirical and diffusion models to describe water transport into chickpea (Cicer arietinum L.)

    International Journal of Food Science & Technology

    Volume 48, Issue 2, February 2013, Pages: 267–273, Wilton P. da Silva, Cleide M. D. P. S. e Silva, Jossyl A. R. de Sousa and Vera S. O. Farias

    Version of Record online : 21 SEP 2012, DOI: 10.1111/j.1365-2621.2012.03183.x

  9. Effects of tangential microfiltration and pasteurisation on the rheological, microbiological, physico-chemical and sensory characteristics of sugar cane juice

    International Journal of Food Science & Technology

    Volume 48, Issue 1, January 2013, Pages: 1–9, Katia Rezzadori, Rodrigo R. Petrus, Silvia Benedetti, Claudimir A. Carminatti and José C. C. Petrus

    Version of Record online : 13 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03124.x

  10. Nutrients, technological properties and genetic relationships among twenty cowpea landraces cultivated in West Africa

    International Journal of Food Science & Technology

    Volume 47, Issue 12, December 2012, Pages: 2636–2647, Yann E. Madodé, Anita R. Linnemann, Martinus J.R. Nout, Ben Vosman, Djidjoho J. Hounhouigan and Martinus A.J.S. van Boekel

    Version of Record online : 22 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03146.x

  11. Efficacy of Acorus calamus L. essential oil as a safe plant-based antioxidant, Aflatoxin B1 suppressor and broad spectrum antimicrobial against food-infesting fungi

    International Journal of Food Science & Technology

    Volume 48, Issue 1, January 2013, Pages: 128–135, Ravindra Shukla, Priyanka Singh, Bhanu Prakash and Nawal K. Dubey

    Version of Record online : 11 SEP 2012, DOI: 10.1111/j.1365-2621.2012.03168.x

  12. A method to correct the wide discrepancy between Brunauer, Emmett and Teller water and N2 surface areas of adsorbents

    International Journal of Food Science & Technology

    Volume 47, Issue 11, November 2012, Pages: 2366–2371, Matthew Caurie

    Version of Record online : 3 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03111.x

  13. Mathematical approach to assessing spelt cultivars (Triticum aestivum subsp. spelt) for pasta making

    International Journal of Food Science & Technology

    Volume 48, Issue 1, January 2013, Pages: 195–203, Jelena Filipović, Lato Pezo, Nada Filipović, Vladimir Filipović, Marija Bodroža-Solarov and Miroslav Plančak

    Version of Record online : 12 SEP 2012, DOI: 10.1111/j.1365-2621.2012.03177.x

  14. Solvent retention capacity values in relation to the Czech commercial wheat quality

    International Journal of Food Science & Technology

    Volume 47, Issue 11, November 2012, Pages: 2421–2428, Marie Hrušková, Ivan Švec and Jan Karas

    Version of Record online : 3 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03118.x

  15. Effect of y-radiation on chives safety and quality

    International Journal of Food Science & Technology

    Volume 47, Issue 11, November 2012, Pages: 2436–2443, Maria Paula Junqueira-Gonçalves, Gustavo E. Zuñiga, Herman Zárate, Karina Arcos, Angélica Ganga and Joseph Miltz

    Version of Record online : 3 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03120.x

  16. Characterisation of acid proteases from a fusant F76 and its progenitors Aspergillus oryzae HN3042 and Aspergillus niger CICC2377

    International Journal of Food Science & Technology

    Volume 48, Issue 4, April 2013, Pages: 678–684, Defeng Xu, Caihong Li, Yaling Wang, Lijun Sun, Haifeng Zhao and Mouming Zhao

    Version of Record online : 11 MAR 2013, DOI: 10.1111/j.1365-2621.2012.03142.x

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    Development and Evaluation of Food Safety Modules for K-12 Science Education

    Journal of Food Science Education

    Volume 14, Issue 2, April 2015, Pages: 48–53, Travis K. Chapin, Rachel C. Pfuntner, Matthew J. Stasiewicz, Martin Wiedmann and Alicia Orta-Ramirez

    Version of Record online : 27 MAR 2015, DOI: 10.1111/1541-4329.12050

  18. Antioxidant properties of different milk fermented with lactic acid bacteria and yeast

    International Journal of Food Science & Technology

    Volume 47, Issue 12, December 2012, Pages: 2493–2502, Alfredo Parrella, Emanuela Caterino, Margherita Cangiano, Emma Criscuolo, Chiara Russo, Margherita Lavorgna and Marina Isidori

    Version of Record online : 13 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03127.x

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    Assessing Knowledge and Attitudes of U.S. Healthcare Providers about Benefits and Risks of Consuming Seafood

    Journal of Food Science Education

    Volume 12, Issue 4, October 2013, Pages: 75–80, Doris T. Hicks, Lori F. Pivarnik, Nicole Leydon Richard, Robert K. Gable and Michael T. Morrissey

    Version of Record online : 30 SEP 2013, DOI: 10.1111/1541-4329.12014

  20. Maintenance of postharvest quality and bioactive compounds of fresh-cut sweet leaf bush (Sauropus androgynus L. Merr.) through hot CaCl2 dips

    International Journal of Food Science & Technology

    Volume 47, Issue 12, December 2012, Pages: 2662–2670, Suriyan Supapvanich, Rachaya Arkajak and Ko Yalai

    Version of Record online : 22 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03149.x