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There are 10537 results for: content related to: Investigation of Variations in the Acrylamide and N ε -(Carboxymethyl) Lysine Contents in Cookies during Baking

  1. Properties of Cookies Made with Natural Wax–Vegetable Oil Organogels

    Journal of Food Science

    Volume 81, Issue 5, May 2016, Pages: C1045–C1054, Hong-Sik Hwang, Mukti Singh and Suyong Lee

    Version of Record online : 29 MAR 2016, DOI: 10.1111/1750-3841.13279

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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

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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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    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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    An After-School Snack of Raisins Lowers Cumulative Food Intake in Young Children

    Journal of Food Science

    Volume 78, Issue s1, June 2013, Pages: A5–A10, Barkha P. Patel, Nick Bellissimo, Bohdan Luhovyy, Lorianne J. Bennett, Evelyn Hurton, James E. Painter and G. Harvey Anderson

    Version of Record online : 21 JUN 2013, DOI: 10.1111/1750-3841.12070

  6. In Vivo Genotoxicity Evaluation of an Artichoke (Cynara scolymus L.) Aqueous Extract

    Journal of Food Science

    Volume 78, Issue 2, February 2013, Pages: T367–T371, Meriele A. Zan, Alexandre B. F. Ferraz, Marc F. Richter, Jaqueline N. Picada, Heloisa H. R. de Andrade, Mauricio Lehmann, Rafael R. Dihl, Emilene Nunes, Juliane Semedo and Juliana Da Silva

    Version of Record online : 17 JAN 2013, DOI: 10.1111/1750-3841.12034

  7. Inulin and Erythritol As Sucrose Replacers in Short-dough Cookies: Sensory, Fracture, and Acoustic Properties

    Journal of Food Science

    Volume 78, Issue 5, May 2013, Pages: S777–S784, Laura Laguna, Cristina Primo-Martín, Ana Salvador and Teresa Sanz

    Version of Record online : 9 APR 2013, DOI: 10.1111/1750-3841.12119

  8. Intervention Strategies for Reducing Vibrio Parahaemolyticus in Seafood: A Review

    Journal of Food Science

    Volume 80, Issue 1, January 2015, Pages: R10–R19, Wen Wang, Min Li and Yanbin Li

    Version of Record online : 3 DEC 2014, DOI: 10.1111/1750-3841.12727

  9. Effects of Hemp (Cannabis sativa L.) Seed Oil Press-Cake and Decaffeinated Green Tea Leaves (Camellia sinensis) on Functional Characteristics of Gluten-Free Crackers

    Journal of Food Science

    Volume 79, Issue 3, March 2014, Pages: C318–C325, Olga Radočaj, Etelka Dimić and Rong Tsao

    Version of Record online : 13 FEB 2014, DOI: 10.1111/1750-3841.12370

  10. 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

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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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    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

  13. 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

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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

  15. 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

  16. Listeria monocytogenes: Strain Heterogeneity, Methods, and Challenges of Subtyping

    Journal of Food Science

    Volume 80, Issue 12, December 2015, Pages: M2868–M2878, Esmond B. Nyarko and Catherine W. Donnelly

    Version of Record online : 20 NOV 2015, DOI: 10.1111/1750-3841.13133

  17. 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

  19. 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

  20. Nanoscale Nutrient Delivery Systems for Food Applications: Improving Bioactive Dispersibility, Stability, and Bioavailability

    Journal of Food Science

    Volume 80, Issue 7, July 2015, Pages: N1602–N1611, David Julian McClements

    Version of Record online : 12 JUN 2015, DOI: 10.1111/1750-3841.12919