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There are 6290 results for: content related to: Biocontrol of Gray Mold Disease on Strawberry Fruit by Integration of Lactobacillus plantarum A7 with Ajwain and Cinnamon Essential Oils

  1. Characterization of Antibiotic Resistance Genes from Lactobacillus Isolated from Traditional Dairy Products

    Journal of Food Science

    Volume 82, Issue 3, March 2017, Pages: 724–730, Huiling Guo, Lin Pan, Lina Li, Jie Lu, Laiyu Kwok, Bilige Menghe, Heping Zhang and Wenyi Zhang

    Version of Record online : 9 FEB 2017, DOI: 10.1111/1750-3841.13645

  2. Physicochemical Properties, Fatty Acid Profiles, and Sensory Characteristics of Fermented Beef Sausage by Probiotics Lactobacillus plantarum IIA-2C12 or Lactobacillus acidophilus IIA-2B4

    Journal of Food Science

    Volume 81, Issue 11, November 2016, Pages: M2761–M2769, Irma Isnafia Arief, Dyah Nurul Afiyah, Zakiah Wulandari and Cahyo Budiman

    Version of Record online : 6 OCT 2016, DOI: 10.1111/1750-3841.13509

  3. Study on the Influence of Tea Extract on Probiotics in Skim Milk: From Probiotics Propagation to Metabolite

    Journal of Food Science

    Volume 81, Issue 8, August 2016, Pages: M1981–M1986, Sha Li, Guangyu Gong, Chengjie Ma, Zhenmin Liu and Jie Cai

    Version of Record online : 6 JUL 2016, DOI: 10.1111/1750-3841.13383

  4. 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

  5. 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

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    Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free Products

    Journal of Food Science

    Volume 81, Issue 9, September 2016, Pages: H2263–H2272, Carlo Giuseppe Rizzello, Marco Montemurro and Marco Gobbetti

    Version of Record online : 9 AUG 2016, DOI: 10.1111/1750-3841.13410

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    Survival and Growth of Probiotic Lactic Acid Bacteria in Refrigerated Pickle Products

    Journal of Food Science

    Volume 82, Issue 1, January 2017, Pages: 167–173, Sicun Fan, Fred Breidt, Robert Price and Ilenys Pérez-Díaz

    Version of Record online : 16 DEC 2016, DOI: 10.1111/1750-3841.13579

  8. Survival of Probiotics in Hypromellose Capsules with Rice or Potato Maltodextrin Excipient

    Journal of Food Science

    Volume 81, Issue 11, November 2016, Pages: M2793–M2798, Jinru Chen, Allison Bechman, Yaa Asantewaa Kafui Klu and Robert D. Phillips

    Version of Record online : 28 SEP 2016, DOI: 10.1111/1750-3841.13505

  9. Investigation of Microbial Communities of Chinese Sourdoughs Using Culture-Dependent and DGGE Approaches

    Journal of Food Science

    Volume 80, Issue 11, November 2015, Pages: M2535–M2542, Guohua Zhang, Faizan A. Sadiq, Liying Zhu, Tongjie Liu, Huanyi Yang, Xin Wang and Guoqing He

    Version of Record online : 13 OCT 2015, DOI: 10.1111/1750-3841.13093

  10. Essential Oils Against Pathogen and Spoilage Microorganisms of Fruit Juices: Use of Versatile Antimicrobial Delivery Systems

    Journal of Food Science

    Volume 82, Issue 2, February 2017, Pages: 471–476, Valentina Trinetta, Mark T. Morgan, John N. Coupland and Umut Yucel

    Version of Record online : 10 JAN 2017, DOI: 10.1111/1750-3841.13614

  11. Moisture-Mediated Interactions Between Amorphous Maltodextrins and Crystalline Fructose

    Journal of Food Science

    Volume 82, Issue 5, May 2017, Pages: 1142–1156, Alpana Thorat, Krystin N. Marrs, Mohamed K. Ghorab, Vincent Meunier, Laurent Forny, Lynne S. Taylor and Lisa J. Mauer

    Version of Record online : 20 MAR 2017, DOI: 10.1111/1750-3841.13676

  12. 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

  13. 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

  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. Increasing Oil Concentration Affects Consumer Perception and Physical Properties of Mayonnaise-type Spreads Containing KCl

    Journal of Food Science

    Damir Dennis Torrico and Witoon Prinyawiwatkul

    Version of Record online : 20 JUN 2017, DOI: 10.1111/1750-3841.13781

  16. Analytical Characterization of the Hydrolysis of Barley Malt Macromolecules During Enzymatic Degradation Over Time Using AF4/MALS/RI

    Journal of Food Science

    Volume 82, Issue 6, June 2017, Pages: 1326–1332, Heinrich Rübsam, Thomas Becker and Martina Gastl

    Version of Record online : 10 MAY 2017, DOI: 10.1111/1750-3841.13716

  17. Encapsulation of Beta-carotene in Lipid Microparticles Stabilized with Hydrolyzed Soy Protein Isolate: Production Parameters, Alpha-tocopherol Coencapsulation and Stability Under Stress Conditions

    Journal of Food Science

    Volume 82, Issue 3, March 2017, Pages: 659–669, Thais C. Brito-Oliveira, Camila V. Molina, Flávia M. Netto and Samantha C. Pinho

    Version of Record online : 9 FEB 2017, DOI: 10.1111/1750-3841.13642

  18. A Comparative Study of Natural Antimicrobial Delivery Systems for Microbial Safety and Quality of Fresh-Cut Lettuce

    Journal of Food Science

    Volume 82, Issue 5, May 2017, Pages: 1132–1141, Laura E. Hill, Daniela A. Oliveira, Katherine Hills, Cassie Giacobassi, Jecori Johnson, Harvey Summerlin, T. Matthew Taylor and Carmen L. Gomes

    Version of Record online : 20 APR 2017, DOI: 10.1111/1750-3841.13709

  19. Influences of Soaking Temperature and Storage Conditions on Hardening of Soybeans (Glycine max) and Red Kidney Beans (Phaseolus vulgaris)

    Journal of Food Science

    Volume 82, Issue 7, July 2017, Pages: 1546–1556, Takako Koriyama, Yoko Sato, Kumiko Iijima and Midori Kasai

    Version of Record online : 6 JUN 2017, DOI: 10.1111/1750-3841.13749

  20. Effect of Vitamin D3 Fortification and Saskatoon Berry Syrup Addition on the Flavor Profile, Acceptability, and Antioxidant Properties of Rooibos Tea (Aspalathus linearis)

    Journal of Food Science

    Volume 82, Issue 3, March 2017, Pages: 807–817, Jennifer Grant, Donna Ryland, Cara K. Isaak, Suvira Prashar, Yaw L. Siow, Carla G. Taylor and Michel Aliani

    Version of Record online : 13 FEB 2017, DOI: 10.1111/1750-3841.13646