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There are 49239 results for: content related to: Furosine as a Pasta Quality Marker: Evaluation by an Innovative and Fast Chromatographic Approach

  1. 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

  2. Effect of Pleurotus eryngii Mushroom β-Glucan on Quality Characteristics of Common Wheat Pasta

    Journal of Food Science

    Volume 81, Issue 4, April 2016, Pages: C835–C840, SunHee Kim, Jo-Won Lee, Yena Heo and BoKyung Moon

    Version of Record online : 25 FEB 2016, DOI: 10.1111/1750-3841.13249

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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

  4. 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

  5. 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

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    Essential Oils: Extraction, Bioactivities, and Their Uses for Food Preservation

    Journal of Food Science

    Volume 79, Issue 7, July 2014, Pages: R1231–R1249, Phakawat Tongnuanchan and Soottawat Benjakul

    Version of Record online : 2 JUN 2014, DOI: 10.1111/1750-3841.12492

  7. Microbiological Quality of Raw Dried Pasta from the German Market, with Special Emphasis on Cronobacter Species

    Journal of Food Science

    Volume 80, Issue 12, December 2015, Pages: M2860–M2867, Ömer Akineden, Kristina Johanna Murata, Madeleine Gross and Ewald Usleber

    Version of Record online : 28 OCT 2015, DOI: 10.1111/1750-3841.13117

  8. Effect of Sorghum Flour Addition on In Vitro Starch Digestibility, Cooking Quality, and Consumer Acceptability of Durum Wheat Pasta

    Journal of Food Science

    Volume 79, Issue 8, August 2014, Pages: S1560–S1567, Imran Khan, Adel M. Yousif, Stuart K. Johnson and Shirani Gamlath

    Version of Record online : 21 JUL 2014, DOI: 10.1111/1750-3841.12542

  9. Advances in Mycotoxin Research: Public Health Perspectives

    Journal of Food Science

    Volume 80, Issue 12, December 2015, Pages: T2970–T2983, Hyun Jung Lee and Dojin Ryu

    Version of Record online : 13 NOV 2015, DOI: 10.1111/1750-3841.13156

  10. Toward a Philosophy and Theory of Volumetric Nonthermal Processing

    Journal of Food Science

    Volume 81, Issue 6, June 2016, Pages: E1431–E1446, Sudhir K. Sastry

    Version of Record online : 5 MAY 2016, DOI: 10.1111/1750-3841.13324

  11. 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

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    The Influence of Herbs, Spices, and Regular Sausage and Chicken Consumption on Liking of Reduced Fat Breakfast and Lunch Items

    Journal of Food Science

    Volume 79, Issue 10, October 2014, Pages: S2117–S2126, Sarit Polsky, Jimikaye Beck, Rebecca A. Stark, Zhaoxing Pan, James O. Hill and John C. Peters

    Version of Record online : 12 SEP 2014, DOI: 10.1111/1750-3841.12643

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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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    Functional Properties of Vinegar

    Journal of Food Science

    Volume 79, Issue 5, May 2014, Pages: R757–R764, Nilgün H. Budak, Elif Aykin, Atif C. Seydim, Annel K. Greene and Zeynep B. Guzel-Seydim

    Version of Record online : 8 MAY 2014, DOI: 10.1111/1750-3841.12434

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    The Role of Wheat and Egg Constituents in the Formation of a Covalent and Non-covalent Protein Network in Fresh and Cooked Egg Noodles

    Journal of Food Science

    Volume 82, Issue 1, January 2017, Pages: 24–35, Marlies A. Lambrecht, Ine Rombouts, Mieke A. Nivelle and Jan A. Delcour

    Version of Record online : 22 NOV 2016, DOI: 10.1111/1750-3841.13558

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    Aroma Glycosides in Grapes and Wine

    Journal of Food Science

    Volume 82, Issue 2, February 2017, Pages: 248–259, Jibin Liu, Xiao-Lin Zhu, Niamat Ullah and Yong-Sheng Tao

    Version of Record online : 1 FEB 2017, DOI: 10.1111/1750-3841.13598

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    Diet Effects in Gut Microbiome and Obesity

    Journal of Food Science

    Volume 79, Issue 4, April 2014, Pages: R442–R451, Jia Chen, Xianzhi He and Jinhai Huang

    Version of Record online : 12 MAR 2014, DOI: 10.1111/1750-3841.12397

  18. Microwave Pasteurization of Cooked Pasta: Effect of Process Parameters on Texture and Quality for Heat-and-Eat and Ready-to-Eat Meals

    Journal of Food Science

    Volume 81, Issue 6, June 2016, Pages: E1447–E1456, Helen S. Joyner (Melito), Kari E. Jones and Barbara A. Rasco

    Version of Record online : 7 JUN 2016, DOI: 10.1111/1750-3841.13334

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    Use of Whey Protein Soluble Aggregates for Thermal Stability—A Hypothesis Paper

    Journal of Food Science

    Volume 78, Issue 8, August 2013, Pages: R1105–R1115, Kelsey N. Ryan, Qixin Zhong and Edward A. Foegeding

    Version of Record online : 19 AUG 2013, DOI: 10.1111/1750-3841.12207

  20. 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