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There are 5785 results for: content related to: Effect of the dry ice maceration and oak cask fermentation on colour parameters and sensorial evaluation of Tempranillo wines

  1. Effect of wheat sprout powder incorporation on lipid oxidation and physicochemical properties of beef patties

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 1112–1121, Ismet Ozturk, Osman Sagdic, Fatih Tornuk and Hasan Yetim

    Version of Record online : 15 NOV 2013, DOI: 10.1111/ijfs.12407

  2. Physical, proximate, functional and pasting properties of four non- and γ-irradiated bambara groundnut (Vigna subterranean) cultivars

    International Journal of Food Science & Technology

    Volume 50, Issue 3, March 2015, Pages: 640–651, Kolawole O. Falade and Chinyere P. Nwajei

    Version of Record online : 1 OCT 2014, DOI: 10.1111/ijfs.12659

  3. Extraction, optimisation and characterisation of phenolics from Thymus vulgaris L.: phenolic content and profiles in relation to antioxidant, antidiabetic and antihypertensive properties

    International Journal of Food Science & Technology

    Volume 51, Issue 3, March 2016, Pages: 720–730, Muhammad H. Alu'datt, Taha Rababah, Ayman Johargy, Sana Gammoh, Khalil Ereifej, Mohammad N. Alhamad, Mary Susan Brewer, Abdullah A. Saati, Stan Kubow and Mervat Rawshdeh

    Version of Record online : 21 SEP 2015, DOI: 10.1111/ijfs.12944

  4. Application of common wheat bran for the industrial production of high-fibre pasta

    International Journal of Food Science & Technology

    Volume 50, Issue 1, January 2015, Pages: 111–119, Aldona Sobota, Zbigniew Rzedzicki, Piotr Zarzycki and Ewelina Kuzawińska

    Version of Record online : 12 AUG 2014, DOI: 10.1111/ijfs.12641

  5. Arabinoxylan content and characterisation throughout the bread-baking process

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1911–1921, Alecia M. Kiszonas, E. Patrick Fuerst, Devanand Luthria and Craig F. Morris

    Version of Record online : 8 MAY 2015, DOI: 10.1111/ijfs.12829

  6. Sensory and nutritive profiles of biscuits from whole grain sorghum and pearl millet plus soya flour with and without sourdough fermentation

    International Journal of Food Science & Technology

    Volume 50, Issue 12, December 2015, Pages: 2554–2561, Olufunmilayo S. Omoba, John R. N. Taylor and Henriëtte L. de Kock

    Version of Record online : 13 AUG 2015, DOI: 10.1111/ijfs.12923

  7. Evolution of amino acids and biogenic amines in natural ciders as a function of the year and the manufacture steps

    International Journal of Food Science & Technology

    Volume 48, Issue 2, February 2013, Pages: 375–381, Gaizka Garai-Ibabe, Ana Irastorza, María Teresa Dueñas, Pedro J. Martín-Álvarez and Victoria M. Moreno-Arribas

    Version of Record online : 1 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03198.x

  8. Seasonal changes of proximate composition and fatty acids of farmed dusky grouper (Epinephelus marginatus Lowe, 1834)

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1823–1830, María D. Suárez, María J. González, María I. Sáez, Tomás F. Martínez and José Luis Guil-Guerrero

    Version of Record online : 30 JUN 2015, DOI: 10.1111/ijfs.12838

  9. Nutritional and physicochemical characteristics of wholemeal bread enriched with pea flour

    International Journal of Food Science & Technology

    Volume 50, Issue 1, January 2015, Pages: 92–102, Marcella Mastromatteo, Alessandra Danza, Lucia Lecce, Sara Spinelli, Vincenzo Lampignano, Janine Laverse, Amalia Conte and Matteo Alessandro Del Nobile

    Version of Record online : 12 AUG 2014, DOI: 10.1111/ijfs.12636

  10. Effect of the lentil flour and hydrocolloids on baking characteristics of wholemeal durum wheat bread

    International Journal of Food Science & Technology

    Volume 49, Issue 11, November 2014, Pages: 2382–2390, Maria Assunta Previtali, Marcella Mastromatteo, Pasquale De Vita, Donatella Bianca Maria Ficco, Amalia Conte and Matteo Alessandro Del Nobile

    Version of Record online : 8 MAY 2014, DOI: 10.1111/ijfs.12559

  11. Effect of durum wheat varieties on bread quality

    International Journal of Food Science & Technology

    Volume 49, Issue 1, January 2014, Pages: 72–81, Marcella Mastromatteo, Alessandra Danza, Lucia Lecce, Sara Spinelli, Vincenzo Lampignano, Janine Laverse, Francesco Contò and Matteo Alessandro Del Nobile

    Version of Record online : 24 JUL 2013, DOI: 10.1111/ijfs.12276

  12. Effects of calcium chloride and calcium lactate applications with osmotic pretreatment on physicochemical aspects and consumer acceptances of dried papaya

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 1122–1131, Patchimaporn Udomkun, Busarakorn Mahayothee, Marcus Nagle and Joachim Müller

    Version of Record online : 18 NOV 2013, DOI: 10.1111/ijfs.12408

  13. Microencapsulation of bioactive compounds from mulberry (Morus alba L.) leaf extracts by protein–polysaccharide interactions

    International Journal of Food Science & Technology

    Volume 51, Issue 3, March 2016, Pages: 649–655, Methavee Peanparkdee, Satoshi Iwamoto, Chaleeda Borompichaichartkul, Kiattisak Duangmal and Ryo Yamauchi

    Version of Record online : 19 JAN 2016, DOI: 10.1111/ijfs.13032

  14. Quality attributes and firming kinetics of partially baked frozen wholewheat bread with sourdough

    International Journal of Food Science & Technology

    Volume 48, Issue 10, October 2013, Pages: 2133–2142, Dubravka Novotni, Nikolina Čukelj, Bojana Smerdel and Duška Ćurić

    Version of Record online : 20 MAY 2013, DOI: 10.1111/ijfs.12197

  15. Freshness and quality attributes of cold stored Atlantic bonito (Sarda sarda) gravad

    International Journal of Food Science & Technology

    Volume 48, Issue 6, June 2013, Pages: 1318–1326, Magdalena Rzepka, Fatih Özogul, Krzysztof Surówka and Magdalena Michalczyk

    Version of Record online : 4 FEB 2013, DOI: 10.1111/ijfs.12094

  16. Quality assessment of commercial paprikas

    International Journal of Food Science & Technology

    Volume 49, Issue 3, March 2014, Pages: 830–839, Rocio Velázquez, Alejandro Hernández, Alberto Martín, Emilio Aranda, Gustavo Gallardo, Teresa Bartolomé and Maria G. Córdoba

    Version of Record online : 8 OCT 2013, DOI: 10.1111/ijfs.12372

  17. The effect of feed supplementation with dietary sources of n-3 polyunsaturated fatty acids, flaxseed and algae Schizochytrium sp., on their incorporation into lipid fractions of Japanese quail eggs

    International Journal of Food Science & Technology

    Volume 49, Issue 8, August 2014, Pages: 1876–1885, Witold Gładkowski, Grzegorz Kiełbowicz, Anna Chojnacka, Łukasz Bobak, Radosław Spychaj, Zbigniew Dobrzański, Tadeusz Trziszka and Czesław Wawrzeńczyk

    Version of Record online : 22 JAN 2014, DOI: 10.1111/ijfs.12497

  18. Effect of heat treatment on physiochemical, colour, antioxidant and microstructural characteristics of apples during storage

    International Journal of Food Science & Technology

    Volume 48, Issue 4, April 2013, Pages: 727–734, Li Li, Xihong Li, AiLi Wang, Yuqian Jiang and Zhaojun Ban

    Version of Record online : 28 NOV 2012, DOI: 10.1111/ijfs.12020

  19. Lactose hydrolysis and lactase activity in fermented mixtures containing mare's, cow's, sheep's and goat's milk

    International Journal of Food Science & Technology

    Volume 51, Issue 9, September 2016, Pages: 2140–2148, Dorota Cais-Sokolińska, Jacek Wójtowski and Jan Pikul

    Version of Record online : 21 JUL 2016, DOI: 10.1111/ijfs.13202

  20. The influence of washing and selection processes on the contents of glycoalkaloid and other toxic compounds during industrial chip production

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1737–1742, Elżbieta Rytel, Agnieszka Tajner-Czopek, Agnieszka Kita, Joanna Miedzianka and Monika Bronkowska

    Version of Record online : 20 MAY 2015, DOI: 10.1111/ijfs.12840