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There are 24572 results for: content related to: Effect of low-energy X-ray irradiation on physical, chemical, textural and sensory properties of Dates

  1. Mango wine aroma enhancement by pulp contact and β-glucosidase

    International Journal of Food Science & Technology

    Volume 48, Issue 11, November 2013, Pages: 2258–2266, Xiao Li, Sien Long Lim, Bin Yu, Philip Curran and Shao-Quan Liu

    Article first published online : 12 JUN 2013, DOI: 10.1111/ijfs.12212

  2. Antioxidant activity and phenolic content of pressurised liquid and solid–liquid extracts from four Irish origin macroalgae

    International Journal of Food Science & Technology

    Volume 49, Issue 7, July 2014, Pages: 1765–1772, Natalie Heffernan, Thomas J. Smyth, Richard J. FitzGerald, Anna Soler-Vila and Nigel Brunton

    Article first published online : 3 MAR 2014, DOI: 10.1111/ijfs.12512

  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

    Article first published online : 23 NOV 2012, DOI: 10.1111/ijfs.12012

  4. Evaluation of the antioxidant properties and oxidative stability of Pecorino cheese made from the raw milk of ewes fed Rosmarinus officinalis L. leaves

    International Journal of Food Science & Technology

    Volume 50, Issue 2, February 2015, Pages: 558–565, Raffaella Branciari, David Ranucci, Massimo Trabalza-Marinucci, Michela Codini, Mara Orru, Roberta Ortenzi, Claudio Forte, Maria R. Ceccarini and Andrea Valiani

    Article first published online : 4 DEC 2014, DOI: 10.1111/ijfs.12712

  5. Storage stability of cod liver oil organogels formed with beeswax and carnauba wax

    International Journal of Food Science & Technology

    Volume 50, Issue 2, February 2015, Pages: 404–412, Mustafa Öğütcü, Nazan Arifoğlu and Emin Yılmaz

    Article first published online : 29 JUL 2014, DOI: 10.1111/ijfs.12612

  6. Effect of xylitol on wheat dough properties and bread characteristics

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 1159–1167, Qingjie Sun, Yan Xing and Liu Xiong

    Article first published online : 15 NOV 2013, DOI: 10.1111/ijfs.12412

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    Cross-linking of bovine and caprine caseins by microbial transglutaminase and their use as microencapsulating agents for n-3 fatty acids

    International Journal of Food Science & Technology

    Volume 49, Issue 6, June 2014, Pages: 1530–1543, Adela Mora-Gutierrez, Rahmat Attaie, Jeneanne M. Kirven and Harold M. Farrell Jr

    Article first published online : 28 JAN 2014, DOI: 10.1111/ijfs.12450

  8. Modelling sorption kinetic of sponge cake crumb added with milk syrup

    International Journal of Food Science & Technology

    Volume 48, Issue 8, August 2013, Pages: 1649–1660, Mayra Díaz-Ramírez, Georgina Calderón-Domínguez, J. Jorge Chanona-Pérez, Arturo Janovitz-Klapp, Rubén López-Santiago, Reynold R. Farrera-Rebollo and Ma de la Paz Salgado-Cruz

    Article first published online : 24 APR 2013, DOI: 10.1111/ijfs.12135

  9. Gac fruit (Momordica cochinchinensis Spreng.): a rich source of bioactive compounds and its potential health benefits

    International Journal of Food Science & Technology

    Volume 50, Issue 3, March 2015, Pages: 567–577, Hoang V. Chuyen, Minh H. Nguyen, Paul D. Roach, John B. Golding and Sophie E. Parks

    Article first published online : 4 DEC 2014, DOI: 10.1111/ijfs.12721

  10. Occurrence and Characterization of Enterotoxigenic Potential of Staphylococcus Isolated from Dairy Products

    Journal of Food Safety

    Volume 34, Issue 3, August 2014, Pages: 185–192, Isabela Mateus Martins, Dirce Yorika Kabuki, Norma Teruko Nago Miya and José Luiz Pereira

    Article first published online : 20 MAY 2014, DOI: 10.1111/jfs.12112

  11. Chemical composition, sensory and cooking quality evaluation of durum wheat spaghetti enriched with pea flour

    International Journal of Food Science & Technology

    Volume 49, Issue 6, June 2014, Pages: 1544–1556, Lucia Padalino, Marcella Mastromatteo, Lucia Lecce, Sara Spinelli, Francesco Contò and Matteo Alessandro Del Nobile

    Article first published online : 13 DEC 2013, DOI: 10.1111/ijfs.12453

  12. Predictive models for bacterial growth in sea bass (Dicentrarchus labrax) stored in ice

    International Journal of Food Science & Technology

    Volume 49, Issue 2, February 2014, Pages: 354–363, Conrado Carrascosa, Rafael Millán, Pedro Saavedra, José R. Jaber, Tania Montenegro, António Raposo, Esteban Pérez and Esther Sanjuán

    Article first published online : 29 AUG 2013, DOI: 10.1111/ijfs.12307

  13. Analysis of various sweeteners in low-sugar mixed fruit jam: equivalent sweetness, time-intensity analysis and acceptance test

    International Journal of Food Science & Technology

    Volume 48, Issue 7, July 2013, Pages: 1541–1548, Vanessa R. de Souza, Patrícia A. P. Pereira, Ana Carla M. Pinheiro, Helena M. A. Bolini, Soraia V. Borges and Fabiana Queiroz

    Article first published online : 25 MAR 2013, DOI: 10.1111/ijfs.12123

  14. Tropical traditional fermented food, a field full of promise. Examples from the Tropical Bioresources and Biotechnology programme and other related French–Vietnamese programmes on fermented food

    International Journal of Food Science & Technology

    Volume 48, Issue 6, June 2013, Pages: 1115–1126, Cao-Hoang Lan, Chu-Ky Son, Ho Phu Ha, Husson Florence, Le Thanh Binh, Le-Thanh Mai, Nguyen Thi Hoai Tram, Tran Thi Minh Khanh, Tu Viet Phu, Valentin Dominique and Waché Yves

    Article first published online : 29 JAN 2013, DOI: 10.1111/ijfs.12064

  15. Physico-functional and antioxidant properties of purple-flesh sweet potato flours as affected by extrusion and drum-drying treatments

    International Journal of Food Science & Technology

    Volume 49, Issue 9, September 2014, Pages: 2067–2075, Bisri Soison, Kamolwan Jangchud, Anuvat Jangchud, Thepkunya Harnsilawat, Kuakoon Piyachomkwan, Chulaluck Charunuch and Witoon Prinyawiwatkul

    Article first published online : 3 MAR 2014, DOI: 10.1111/ijfs.12515

  16. Determination of pyrethroids in chicken egg samples: development and validation of a confirmatory analytical method by gas chromatography/mass spectrometry

    International Journal of Food Science & Technology

    Volume 49, Issue 5, May 2014, Pages: 1391–1400, Daniela dell'Oro, Francesco Casamassima, Giuseppe Gesualdo, Marco Iammarino, Paolo Mambelli and Valeria Nardelli

    Article first published online : 16 DEC 2013, DOI: 10.1111/ijfs.12441

  17. The effect of linseed and psyllium fibre on the gelling properties of unwashed mince from farmed meagre (Argyrosomus regius)

    International Journal of Food Science & Technology

    Volume 48, Issue 10, October 2013, Pages: 2023–2033, Carlos Cardoso and Rogério Mendes

    Article first published online : 22 MAY 2013, DOI: 10.1111/ijfs.12180

  18. Biochemical properties and antioxidant activity of myofibrillar protein hydrolysates obtained from patin (Pangasius sutchi)

    International Journal of Food Science & Technology

    Volume 48, Issue 10, October 2013, Pages: 2014–2022, Leila Najafian, Mahtab Jafarzade, Mamot Said and Abdul S. Babji

    Article first published online : 13 AUG 2013, DOI: 10.1111/ijfs.12162

  19. Influence of viticultural practices and winemaking technologies on phenolic composition and sensory characteristics of Negroamaro red wines

    International Journal of Food Science & Technology

    Volume 48, Issue 11, November 2013, Pages: 2215–2227, Antonio Coletta, Antonio Trani, Michele Faccia, Rossana Punzi, Tiziana Dipalmo, Pasquale Crupi, Donato Antonacci and Giuseppe Gambacorta

    Article first published online : 4 JUL 2013, DOI: 10.1111/ijfs.12207

  20. 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

    Alexandros Ch. Stratakos and Anastasios Koidis

    Article first published online : 28 MAR 2015, DOI: 10.1111/ijfs.12781