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There are 23696 results for: content related to: Effect of the Closure Type on the Evolution of the Physical-Chemical and Sensory Characteristics of a Montepulciano d'Abruzzo Rosé Wine

  1. Assessing the Potential Content of Ethyl Carbamate in White, Red, and Rosé Wines as a Key Factor for Pursuing Urea Degradation by Purified Acid Urease

    Journal of Food Science

    Volume 81, Issue 7, July 2016, Pages: C1603–C1612, Martina Cerreti, Marcello Fidaleo, Ilaria Benucci, Katia Liburdi, Pasquale Tamborra and Mauro Moresi

    Version of Record online : 30 MAY 2016, DOI: 10.1111/1750-3841.13344

  2. Effects of 3 Feeding Modes on the Volatile and Nonvolatile Compounds in the Edible Tissues of Female Chinese Mitten Crab (Eriocheir sinensis)

    Journal of Food Science

    Volume 81, Issue 4, April 2016, Pages: S968–S981, Kejin Zhuang, Na Wu, Xichang Wang, Xugan Wu, Shuai Wang, Xiaowen Long and Xuan Wei

    Version of Record online : 25 FEB 2016, DOI: 10.1111/1750-3841.13229

  3. Ripened Semihard Cheese Covered with Lard and Dehydrated Rosemary (Rosmarinus officinalis L.) Leaves: Processing, Characterization, and Quality Traits

    Journal of Food Science

    Volume 80, Issue 9, September 2015, Pages: S2045–S2054, Marina Tolentino Marinho, Acácio Antonio Ferreira Zielinski, Ivo Mottin Demiate, Luciano dos Santos Bersot, Daniel Granato and Alessandro Nogueira

    Version of Record online : 10 AUG 2015, DOI: 10.1111/1750-3841.12988

  4. Chemical Profile and Antioxidative and Antimicrobial Activity of Juices and Extracts of 4 Black Currants Varieties (Ribes nigrum L.)

    Journal of Food Science

    Volume 79, Issue 3, March 2014, Pages: C301–C309, Bojana Miladinović, Milica Kostić, Katarina Šavikin, Boban Đorđević, Tatjana Mihajilov-Krstev, Slavoljub Živanović and Dušanka Kitić

    Version of Record online : 7 FEB 2014, DOI: 10.1111/1750-3841.12364

  5. Physicochemical Properties of Microencapsulated ω-3 Salmon Oil with Egg White Powder

    Journal of Food Science

    Volume 81, Issue 3, March 2016, Pages: E600–E609, Kevin Mis Solval, J. David Bankston, Peter J. Bechtel and Subramaniam Sathivel

    Version of Record online : 11 FEB 2016, DOI: 10.1111/1750-3841.13228

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    Crystallization in Lactose Refining—A Review

    Journal of Food Science

    Volume 79, Issue 3, March 2014, Pages: R257–R272, Shin Yee Wong and Richard W. Hartel

    Version of Record online : 12 FEB 2014, DOI: 10.1111/1750-3841.12349

  7. Effect of Adulteration versus Storage on Volatiles in Unifloral Honeys from Different Floral Sources and Locations

    Journal of Food Science

    Volume 78, Issue 2, February 2013, Pages: C184–C191, Amal Agila and Sheryl Barringer

    Version of Record online : 17 JAN 2013, DOI: 10.1111/1750-3841.12033

  8. The Influence of Bleaching Agent and Temperature on Bleaching Efficacy and Volatile Components of Fluid Whey and Whey Retentate

    Journal of Food Science

    Volume 78, Issue 10, October 2013, Pages: C1535–C1542, A.J. Fox, T.J. Smith, P.D. Gerard and M.A. Drake

    Version of Record online : 16 SEP 2013, DOI: 10.1111/1750-3841.12251

  9. Gluten-Free Precooked Rice-Yellow Pea Pasta: Effect of Extrusion-Cooking Conditions on Phenolic Acids Composition, Selected Properties and Microstructure

    Journal of Food Science

    Volume 81, Issue 5, May 2016, Pages: C1070–C1079, Abdallah Bouasla, Agnieszka Wójtowicz, Mohammed Nasereddine Zidoune, Marta Olech, Renata Nowak, Marcin Mitrus and Anna Oniszczuk

    Version of Record online : 13 APR 2016, DOI: 10.1111/1750-3841.13287

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    Examining Extrinsic Factors that Influence Product Acceptance: A Review

    Journal of Food Science

    Volume 80, Issue 5, May 2015, Pages: R901–R909, X.E. Li, S.M. Jervis and M.A. Drake

    Version of Record online : 8 MAY 2015, DOI: 10.1111/1750-3841.12852

  11. Enrichment of Antioxidant Capacity and Vitamin E in Pita Made from Barley

    Journal of Food Science

    Volume 81, Issue 3, March 2016, Pages: H777–H785, Thi Thu Dung Do, Beverly Muhlhausler, Amanda Box and Amanda J. Able

    Version of Record online : 19 JAN 2016, DOI: 10.1111/1750-3841.13218

  12. Quality Properties, Fatty Acids, and Biogenic Amines Profile of Fresh Tilapia Stored in Ice

    Journal of Food Science

    Volume 78, Issue 7, July 2013, Pages: S1063–S1068, Piotr Kulawik, Fatih Özoğul and Robert H. Glew

    Version of Record online : 18 JUL 2013, DOI: 10.1111/1750-3841.12149

  13. You have full text access to this OnlineOpen article
    Unlocking Potentials of Microwaves for Food Safety and Quality

    Journal of Food Science

    Volume 80, Issue 8, August 2015, Pages: E1776–E1793, Juming Tang

    Version of Record online : 4 AUG 2015, DOI: 10.1111/1750-3841.12959

  14. Cross-Cultural Consumer Acceptability and Purchase Intent of Forage-Finished Rib-Eye Steaks

    Journal of Food Science

    Volume 80, Issue 10, October 2015, Pages: S2287–S2295, Damir Dennis Torrico, Wisdom Wardy, Kairy Dharali Pujols, Kennet Mariano Carabante, Wannita Jirangrat, Guillermo Scaglia, Marlene E. Janes and Witoon Prinyawiwatkul

    Version of Record online : 26 SEP 2015, DOI: 10.1111/1750-3841.12999

  15. Effect of Flavourzyme® on Angiotensin-Converting Enzyme Inhibitory Peptides Formed in Skim Milk and Whey Protein Concentrate during Fermentation by Lactobacillus helveticus

    Journal of Food Science

    Volume 81, Issue 1, January 2016, Pages: M135–M143, Fatah Ahtesh, Lily Stojanovska, Nagendra Shah and Vijay Kumar Mishra

    Version of Record online : 8 DEC 2015, DOI: 10.1111/1750-3841.13177

  16. The Impact of Iron on the Bleaching Efficacy of Hydrogen Peroxide in Liquid Whey Systems

    Journal of Food Science

    Volume 78, Issue 2, February 2013, Pages: R129–R137, Suzanne M. Jervis and MaryAnne Drake

    Version of Record online : 18 JAN 2013, DOI: 10.1111/1750-3841.12039

  17. Dietary Protein Derived from Dried Bonito Fish Improves Type-2 Diabetes Mellitus-Induced Bone Frailty in Goto-Kakizaki Rats

    Journal of Food Science

    Volume 80, Issue 4, April 2015, Pages: H848–H856, Masaru Ochiai, Takashi Kuroda, Shoichi Gohtani and Tatsuhiro Matsuo

    Version of Record online : 25 FEB 2015, DOI: 10.1111/1750-3841.12797

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    Mycotoxin Contamination of Rice in China

    Journal of Food Science

    Volume 82, Issue 3, March 2017, Pages: 573–584, Xiang Dong Sun, Ping Su and Hong Shan

    Version of Record online : 30 JAN 2017, DOI: 10.1111/1750-3841.13631

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    Encapsulation of Active Compounds in Fruit and Vegetable Juice Processing: Current State and Perspectives

    Journal of Food Science

    Volume 82, Issue 6, June 2017, Pages: 1291–1301, Barbara Speranza, Leonardo Petruzzi, Antonio Bevilacqua, Mariangela Gallo, Daniela Campaniello, Milena Sinigaglia and Maria Rosaria Corbo

    Version of Record online : 9 MAY 2017, DOI: 10.1111/1750-3841.13727

  20. Mealtime Behaviors and Food Consumption of Perceived Picky and Nonpicky Eaters through Home Use Test

    Journal of Food Science

    Volume 79, Issue 12, December 2014, Pages: S2523–S2532, Mandy Boquin, Sarah Smith-Simpson, Sharon M. Donovan and Soo-Yeun Lee

    Version of Record online : 11 NOV 2014, DOI: 10.1111/1750-3841.12698