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There are 6325 results for: content related to: A Strategy to Design Efficient Fermentation Processes for Traditional Beverages Production: Prickly Pear Wine

  1. 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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    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

  3. Antibacterial and Antioxidant Activities in Extracts of Fully Grown Cladodes of 8 Cultivars of Cactus Pear

    Journal of Food Science

    Volume 79, Issue 4, April 2014, Pages: M659–M664, E. Sánchez, J. Dávila-Aviña, S. L. Castillo, N. Heredia, R. Vázquez-Alvarado and S. García

    Version of Record online : 12 MAR 2014, DOI: 10.1111/1750-3841.12416

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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

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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

  6. 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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    Evaluation of the Cellular and Animal Models for the Study of Antioxidant Activity: A Review

    Journal of Food Science

    Volume 82, Issue 2, February 2017, Pages: 278–288, Huijuan Zhang, Meng Yin, Lianyan Huang, Jing Wang, Lingxiao Gong, Jie Liu and Baoguo Sun

    Version of Record online : 24 JAN 2017, DOI: 10.1111/1750-3841.13605

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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

  9. Recent Research Trends on the Enzymatic Synthesis of Structured Lipids

    Journal of Food Science

    Volume 80, Issue 8, August 2015, Pages: C1713–C1724, Byung Hee Kim and Casimir C. Akoh

    Version of Record online : 17 JUL 2015, DOI: 10.1111/1750-3841.12953

  10. 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

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    Technological Approaches to Minimize Industrial Trans Fatty Acids in Foods

    Journal of Food Science

    Volume 78, Issue 3, March 2013, Pages: R377–R386, Farid Menaa, Abder Menaa, Jacques Tréton and Bouzid Menaa

    Version of Record online : 4 MAR 2013, DOI: 10.1111/1750-3841.12055

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    Satisfying America's Fruit Gap: Summary of an Expert Roundtable on the Role of 100% Fruit Juice

    Journal of Food Science

    Volume 82, Issue 7, July 2017, Pages: 1523–1534, Carol Byrd-Bredbenner, Mario G. Ferruzzi, Victor L. Fulgoni III, Robert Murray, Elizabeth Pivonka and Taylor C. Wallace

    Version of Record online : 6 JUN 2017, DOI: 10.1111/1750-3841.13754

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    Composition and Nutrient Value Proposition of Brewers Spent Grain

    Journal of Food Science

    Volume 82, Issue 10, October 2017, Pages: 2232–2242, Sana Ikram, LianYan Huang, Huijuan Zhang, Jing Wang and Meng Yin

    Version of Record online : 23 AUG 2017, DOI: 10.1111/1750-3841.13794

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    Mycotoxins in Bovine Milk and Dairy Products: A Review

    Journal of Food Science

    Volume 81, Issue 3, March 2016, Pages: R544–R552, Tania Aparecida Becker-Algeri, Denise Castagnaro, Kennidy de Bortoli, Camila de Souza, Deisy Alessandra Drunkler and Eliana Badiale-Furlong

    Version of Record online : 22 JAN 2016, DOI: 10.1111/1750-3841.13204

  15. 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

  16. Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow-Feather Chickens

    Journal of Food Science

    Volume 82, Issue 9, September 2017, Pages: 2031–2040, Jun Qi, Deng-yong Liu, Guang-hong Zhou and Xing-lian Xu

    Version of Record online : 21 JUL 2017, DOI: 10.1111/1750-3841.13801

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    A Review of Poly(Lactic Acid)-Based Materials for Antimicrobial Packaging

    Journal of Food Science

    Volume 79, Issue 8, August 2014, Pages: R1477–R1490, Intan S. M. A. Tawakkal, Marlene J. Cran, Joseph Miltz and Stephen W. Bigger

    Version of Record online : 17 JUL 2014, DOI: 10.1111/1750-3841.12534

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    Modified Lysozymes as Novel Broad Spectrum Natural Antimicrobial Agents in Foods

    Journal of Food Science

    Volume 79, Issue 6, June 2014, Pages: R1077–R1090, Ladan Aminlari, Marjan Mohammadi Hashemi and Mahmoud Aminlari

    Version of Record online : 16 MAY 2014, DOI: 10.1111/1750-3841.12460

  19. 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

  20. 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