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There are 12799 results for: content related to: Characterisation of malolactic conversion by Oenococcus oeni to reduce the acidity of apple juice

  1. Effects of hydrocolloids on chemical properties and cooking quality of gluten-free spaghetti

    International Journal of Food Science & Technology

    Volume 48, Issue 5, May 2013, Pages: 972–983, Lucia Padalino, Marcella Mastromatteo, Pasquale De Vita, Donatella Bianca Maria Ficco and Matteo Alessandro Del Nobile

    Version of Record online : 27 DEC 2012, DOI: 10.1111/ijfs.12049

  2. Chemometrics coupled with ultraviolet spectroscopy: a tool for the analysis of variety, adulteration, quality and ageing of apple juices

    International Journal of Food Science & Technology

    Volume 51, Issue 11, November 2016, Pages: 2474–2484, Jia-Dong Chang, Hong Zheng, Nitin Mantri, Ling Xu, Zhengdong Jiang, Jialei Zhang, Zhipeng Song and Hongfei Lu

    Version of Record online : 5 OCT 2016, DOI: 10.1111/ijfs.13229

  3. Manipulation of volatile compound transformation in durian wine by nitrogen supplementation

    International Journal of Food Science & Technology

    Volume 48, Issue 3, March 2013, Pages: 650–662, Pin-Rou Lee, Mingzhan Toh, Bin Yu, Philip Curran and Shao-Quan Liu

    Version of Record online : 23 NOV 2012, DOI: 10.1111/ijfs.12012

  4. Biogenic amines in wine: a review

    International Journal of Food Science & Technology

    Volume 50, Issue 7, July 2015, Pages: 1523–1532, Yan-Yun Guo, Yan-Ping Yang, Qian Peng and Ye Han

    Version of Record online : 9 MAY 2015, DOI: 10.1111/ijfs.12833

  5. Suitability, efficiency and microbiological safety of novel physical technologies for the processing of ready-to-eat meals, meats and pumpable products

    International Journal of Food Science & Technology

    Volume 50, Issue 6, June 2015, Pages: 1283–1302, Alexandros Ch. Stratakos and Anastasios Koidis

    Version of Record online : 28 MAR 2015, DOI: 10.1111/ijfs.12781

  6. 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

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    Characterization and technological properties of Oenococcus oeni strains from wine spontaneous malolactic fermentations: a framework for selection of new starter cultures

    Journal of Applied Microbiology

    Volume 108, Issue 1, January 2010, Pages: 285–298, L. Solieri, F. Genova, M. De Paola and P. Giudici

    Version of Record online : 9 JUN 2009, DOI: 10.1111/j.1365-2672.2009.04428.x

  8. Organic whey as a source of Lactobacillus strains with selected technological and antimicrobial properties

    International Journal of Food Science & Technology

    Anna Rzepkowska, Dorota Zielińska, Aleksandra Ołdak and Danuta Kołożyn-Krajewska

    Version of Record online : 17 MAY 2017, DOI: 10.1111/ijfs.13471

  9. Impact of amorphous and crystalline lactose on milk chocolate properties

    International Journal of Food Science & Technology

    Volume 49, Issue 7, July 2014, Pages: 1644–1653, Siegfried Bolenz, Josefine Römisch and Thorsten Wenker

    Version of Record online : 30 DEC 2013, DOI: 10.1111/ijfs.12469

  10. Preliminary studies on microbial polysaccharides from different Penicillium species as flavour stabiliser in cloudy apple juice

    International Journal of Food Science & Technology

    Volume 48, Issue 11, November 2013, Pages: 2292–2299, Manal M. Housseiny, Heba I. Abo-Elmagd and Gamil E. Ibrahim

    Version of Record online : 13 JUN 2013, DOI: 10.1111/ijfs.12216

  11. In vitro probiotic evaluation of potential antioxidant lactic acid bacteria isolated from idli batter fermented with Piper betle leaves

    International Journal of Food Science & Technology

    Volume 52, Issue 2, February 2017, Pages: 329–340, Vishwanathan Sadishkumar and Kadirvelu Jeevaratnam

    Version of Record online : 23 DEC 2016, DOI: 10.1111/ijfs.13284

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    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

  14. Compositional analysis of protoporphyrinogen oxidase-inhibiting herbicide-tolerant rice and conventional rice

    International Journal of Food Science & Technology

    Volume 51, Issue 4, April 2016, Pages: 1010–1017, Kyong-Hee Nam, Kee Woong Park, Sung Min Han, Shin-Woo Kim, Jae-Hak Lee and Chang-Gi Kim

    Version of Record online : 11 FEB 2016, DOI: 10.1111/ijfs.13060

  15. Variation in human sweet taste receptor may result in different levels of sweet intensity variability between sweet stimuli

    International Journal of Food Science & Technology

    Volume 51, Issue 9, September 2016, Pages: 1958–1966, James C. Waksmonski and Kadri Koppel

    Version of Record online : 14 JUL 2016, DOI: 10.1111/ijfs.13174

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    Effects of high hydrostatic pressure processing and subsequent storage on phenolic contents and antioxidant activity in fruit and vegetable products

    International Journal of Food Science & Technology

    Volume 52, Issue 1, January 2017, Pages: 3–12, Guanghe Zhao, Ruifen Zhang and Mingwei Zhang

    Version of Record online : 29 JUL 2016, DOI: 10.1111/ijfs.13203

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    Coeliacs cannot live by gluten-free bread alone – every once in awhile they need antioxidants

    International Journal of Food Science & Technology

    Volume 52, Issue 1, January 2017, Pages: 81–90, María D. Torres, Santiago Arufe, Francisco Chenlo and Ramon Moreira

    Version of Record online : 18 OCT 2016, DOI: 10.1111/ijfs.13287

  18. Strategies for enhanced malolactic fermentation in wine and cider maturation

    Journal of Chemical Technology and Biotechnology

    Volume 81, Issue 7, July 2006, Pages: 1130–1140, Daosheng Zhang and Robert W Lovitt

    Version of Record online : 22 MAY 2006, DOI: 10.1002/jctb.1511

  19. Variety-based discrimination of apple juices by an electronic nose and gas chromatography–mass spectrometry

    International Journal of Food Science & Technology

    Hao Wu, Jianguo Wang, Tianli Yue and Yahong Yuan

    Version of Record online : 19 JUL 2017, DOI: 10.1111/ijfs.13514

  20. Combined effects of a natural Allium spp. extract and modified atmospheres packaging on shelf life extension of olive-based paste

    International Journal of Food Science & Technology

    Volume 52, Issue 5, May 2017, Pages: 1164–1175, Lucrezia Cosmai, Daniela Campanella, Carmine Summo, Vito Michele Paradiso, Antonella Pasqualone, Maria De Angelis and Francesco Caponio

    Version of Record online : 27 MAR 2017, DOI: 10.1111/ijfs.13381