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There are 3434 results for: content related to: Chemical composition, antioxidant activity and anti-lipase activity of O riganum vulgare and L ippia turbinata essential oils

  1. Consumers' acceptance and quality stability of olive oil flavoured with essential oils of different oregano species

    International Journal of Food Science & Technology

    Volume 48, Issue 11, November 2013, Pages: 2417–2428, Claudia M. Asensio, Valeria Nepote and Nelson R. Grosso

    Version of Record online : 5 AUG 2013, DOI: 10.1111/ijfs.12233

  2. Sensory and bio-chemical preservation of ricotta cheese using natural products

    International Journal of Food Science & Technology

    Volume 49, Issue 12, December 2014, Pages: 2692–2702, Claudia M. Asensio, Nicolás Gallucci, María de las Mercedes Oliva, Mirta S. Demo and Nelson R. Grosso

    Version of Record online : 14 JUL 2014, DOI: 10.1111/ijfs.12604

  3. The impact of strawflower and mistletoe extract on quality properties of rainbow trout fillets

    International Journal of Food Science & Technology

    Volume 48, Issue 11, November 2013, Pages: 2228–2238, Fatih Özogul, Bünyamin Kus and Esmeray Kuley

    Version of Record online : 10 JUN 2013, DOI: 10.1111/ijfs.12209

  4. The effect of irradiation on antioxidant activities of sage, oregano and basil

    International Journal of Food Science & Technology

    Volume 48, Issue 11, November 2013, Pages: 2438–2440, Neriman Bagdatlioglu, Bilge Taskin and Sibel Orman

    Version of Record online : 7 SEP 2013, DOI: 10.1111/ijfs.12195

  5. Biopolymer films and the effects of added lipids, nanoparticles and antimicrobials on their mechanical and barrier properties: a review

    International Journal of Food Science & Technology

    Volume 51, Issue 9, September 2016, Pages: 1967–1978, Javier Castro-Rosas, Andres M. Cruz-Galvez, Carlos Alberto Gomez-Aldapa, Reyna N. Falfan-Cortes, Fabiola Araceli Guzman-Ortiz and Maria Luisa Rodríguez-Marín

    Version of Record online : 18 JUL 2016, DOI: 10.1111/ijfs.13183

  6. Oxidative stability of butter with added phenolics from Lamiaceae herbs and in vitro evaluation of potential cytotoxicity of rosemary (Rosmarinus officinalis L.) extract

    International Journal of Food Science & Technology

    Volume 49, Issue 3, March 2014, Pages: 768–775, Renata D. Santos, Kalidas Shetty and Lúcia H. da Silva Miglioranza

    Version of Record online : 8 OCT 2013, DOI: 10.1111/ijfs.12364

  7. Development of antimicrobial potato peel waste-based edible films with oregano essential oil to inhibit Listeria monocytogenes on cold-smoked salmon

    International Journal of Food Science & Technology

    Volume 48, Issue 1, January 2013, Pages: 211–214, Nageshwar Tammineni, Gülhan Ünlü and Sea C. Min

    Version of Record online : 22 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03156.x

  8. The phenolic composition and antioxidant capacity of soluble and bound extracts in selected dietary spices and medicinal herbs

    International Journal of Food Science & Technology

    Volume 51, Issue 3, March 2016, Pages: 565–573, Chak-Lun Chan, Ren-You Gan and Harold Corke

    Version of Record online : 13 JAN 2016, DOI: 10.1111/ijfs.13024

  9. Preventing constipation: a review of the laxative potential of food ingredients

    International Journal of Food Science & Technology

    Volume 48, Issue 3, March 2013, Pages: 445–467, Pierre Gélinas

    Version of Record online : 16 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03207.x

  10. Inhibition of quality loss in chilled megrim (Lepidorhombus whiffiagonis) by employing citric and lactic acid icing

    International Journal of Food Science & Technology

    Volume 49, Issue 1, January 2014, Pages: 18–26, Bibiana García-Soto, Karola Böhme, Jorge Barros-Velázquez and Santiago P. Aubourg

    Version of Record online : 22 JUL 2013, DOI: 10.1111/ijfs.12268

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    Proteolysis, Lipolysis and Sensory Characteristics of a Tunisian Dry Fermented Poultry Meat Sausage with Oregano and Thyme Essential Oils

    Journal of Food Safety

    Volume 36, Issue 1, February 2016, Pages: 19–32, Sabrine El Adab and Mnasser Hassouna

    Version of Record online : 15 JUL 2015, DOI: 10.1111/jfs.12209

  12. Infrared Decontamination of Oregano: Effects on Bacillus cereus Spores, Water Activity, Color, and Volatile Compounds

    Journal of Food Science

    Volume 79, Issue 12, December 2014, Pages: E2447–E2455, Lovisa Eliasson, Patrik Libander, Maria Lövenklev, Sven Isaksson and Lilia Ahrné

    Version of Record online : 12 NOV 2014, DOI: 10.1111/1750-3841.12694

  13. You have free access to this content
    Wheat starch production, structure, functionality and applications—a review

    International Journal of Food Science & Technology

    Volume 52, Issue 1, January 2017, Pages: 38–58, Khetan Shevkani, Narpinder Singh, Ritika Bajaj and Amritpal Kaur

    Version of Record online : 24 NOV 2016, DOI: 10.1111/ijfs.13266

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    Cereal processing and glycaemic response

    International Journal of Food Science & Technology

    Volume 52, Issue 1, January 2017, Pages: 22–37, Peter A. Sopade

    Version of Record online : 24 NOV 2016, DOI: 10.1111/ijfs.13237

  15. Oregano green manure for weed suppression in sustainable cotton and corn fields

    Weed Biology and Management

    Volume 11, Issue 1, March 2011, Pages: 38–48, IOANNIS VASILAKOGLOU, KICO DHIMA, ELIAS ANASTASSOPOULOS, ANASTASIOS LITHOURGIDIS, NIKOLAOS GOUGOULIAS and NIKOLAOS CHOULIARAS

    Version of Record online : 24 FEB 2011, DOI: 10.1111/j.1445-6664.2011.00403.x

  16. High-pressure processing with hot sauce flavouring enhances sensory quality for raw oysters (Crassostrea virginica)

    International Journal of Food Science & Technology

    Volume 50, Issue 9, September 2015, Pages: 2013–2021, David H. Kingsley, Susan E. Duncan, Linda A. Granata, Amanda Salinas-Jones, George J. Flick Jr, Dianne M. Bourne and Virginia C. Fernandez-Plotka

    Version of Record online : 2 JUN 2015, DOI: 10.1111/ijfs.12852

  17. Physical and chemical properties of encapsulated rosemary essential oil by spray drying using whey protein–inulin blends as carriers

    International Journal of Food Science & Technology

    Volume 49, Issue 6, June 2014, Pages: 1522–1529, Regiane Victória de Barros Fernandes, Soraia Vilela Borges, Diego Alvarenga Botrel and Cassiano Rodrigues de Oliveira

    Version of Record online : 13 DEC 2013, DOI: 10.1111/ijfs.12449

  18. Enhanced antimicrobial activity of nisin in combination with allyl isothiocyanate against Listeria monocytogenes,Staphylococcus aureus,Salmonella Typhimurium and Shigella boydii

    International Journal of Food Science & Technology

    Volume 48, Issue 2, February 2013, Pages: 324–333, Yunyun Zou, Lae-Seung Jung, Seung Hwan Lee, Sungkyun Kim, Youngjae Cho and Juhee Ahn

    Version of Record online : 1 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03190.x

  19. Functional components of grape pomace: their composition, biological properties and potential applications

    International Journal of Food Science & Technology

    Volume 48, Issue 2, February 2013, Pages: 221–237, Jianmei Yu and Mohamed Ahmedna

    Version of Record online : 1 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03197.x

  20. Preparation and application of a flaxseed meal protein film containing lemongrass (Cymbopogon citratus) oil

    International Journal of Food Science & Technology

    Volume 51, Issue 6, June 2016, Pages: 1473–1480, Ji-Hyeon Lee, Hyun-Ju Yang, Ka-Yeon Lee and Kyung Bin Song

    Version of Record online : 6 MAY 2016, DOI: 10.1111/ijfs.13121