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There are 8977 results for: content related to: Spanish-style green table olive shelf-life

  1. Changes of physicochemical and sensory characteristics of packed ripe table olives from Spanish cultivars during shelf-life

    International Journal of Food Science & Technology

    Volume 49, Issue 3, March 2014, Pages: 895–903, Pedro García-García, Antonio Higinio Sánchez-Gómez and Antonio Garrido-Fernández

    Version of Record online : 30 NOV 2013, DOI: 10.1111/ijfs.12383

  2. Using a polynomial model for fungi from table olives

    International Journal of Food Science & Technology

    Volume 51, Issue 5, May 2016, Pages: 1276–1283, Francesca Fuccio, Antonio Bevilacqua, Milena Sinigaglia and Maria Rosaria Corbo

    Version of Record online : 28 FEB 2016, DOI: 10.1111/ijfs.13083

  3. Evaluation of chemical components of debittered olives undergone preservation and polyphenol oxidation

    International Journal of Food Science & Technology

    Volume 51, Issue 7, July 2016, Pages: 1674–1679, Eva Ramírez, Pedro García, Manuel Brenes and Concepción Romero

    Version of Record online : 24 MAY 2016, DOI: 10.1111/ijfs.13139

  4. Effects of pasteurisation and storage on quality characteristics of table olives preserved in olive oil

    International Journal of Food Science & Technology

    Volume 48, Issue 12, December 2013, Pages: 2630–2637, Barbara Lanza, Maria G. Di Serio, Lucia Giansante, Giuseppina Di Loreto, Francesca Russi and Luciana Di Giacinto

    Version of Record online : 19 JUL 2013, DOI: 10.1111/ijfs.12259

  5. Quality attributes and their relations in fresh black ripe ‘Kalamon’ olives (Olea europaea L.) for table use – phenolic compounds and total antioxidant capacity

    International Journal of Food Science & Technology

    Volume 49, Issue 3, March 2014, Pages: 657–665, Eleni Tsantili

    Version of Record online : 8 OCT 2013, DOI: 10.1111/ijfs.12356

    Corrected by:

    Corrigendum: Corrigendum

    Vol. 50, Issue 3, 849, Version of Record online: 18 FEB 2015

  6. Effect of partial substitution of sodium with potassium chloride in the fermenting brine on organoleptic characteristics and bioactive molecules occurrence in table olives debittered using Spanish and Castelvetrano methods

    International Journal of Food Science & Technology

    Volume 52, Issue 3, March 2017, Pages: 662–670, Roberto Ambra, Sabrina Lucchetti, Elisabetta Moneta, Marina Peparaio, Nicoletta Nardo, Irene Baiamonte, Maria Gabriella Di Costanzo, Eleonora Saggia Civitelli and Gianni Pastore

    Version of Record online : 29 DEC 2016, DOI: 10.1111/ijfs.13319

  7. 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

  8. Microbial profile and bacterial characterisation of naturally debittered Hurma olives compared to non-debittered Erkence variety during ripening period

    International Journal of Food Science & Technology

    Volume 51, Issue 9, September 2016, Pages: 2099–2105, Gozde Seval Sozbilen and Ayse Handan Baysal

    Version of Record online : 21 JUL 2016, DOI: 10.1111/ijfs.13187

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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

  10. Modelling the survival of Enterobacter cloacae in a model olive cover brine solution

    International Journal of Food Science & Technology

    Volume 48, Issue 7, July 2013, Pages: 1366–1370, Antonio Bevilacqua, Mariangela Gallo,, Maria Rosaria Corbo and Milena Sinigaglia

    Version of Record online : 21 FEB 2013, DOI: 10.1111/ijfs.12097

  11. New genotypes of table olives: profile of bioactive compounds

    International Journal of Food Science & Technology

    Volume 47, Issue 11, November 2012, Pages: 2334–2341, Eduardo Medina, Ana Morales-Sillero, Eva Mª Ramírez, Pilar Rallo, Manuel Brenes and Concepción Romero

    Version of Record online : 3 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03107.x

  12. 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

  13. 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

  14. Drying characteristics and thermal degradation kinetics of hardness, anthocyanin content and colour in purple- and red-fleshed potato (Solanum tuberosum L.) during hot air drying

    International Journal of Food Science & Technology

    Volume 50, Issue 5, May 2015, Pages: 1255–1267, Ji Hoon Moon, Cheol-ho Pan and Won Byong Yoon

    Version of Record online : 27 JAN 2015, DOI: 10.1111/ijfs.12740

  15. Effects of pineapple pomace fibre on physicochemical properties of composite flour and dough, and consumer acceptance of fibre-enriched wheat bread

    International Journal of Food Science & Technology

    Volume 51, Issue 5, May 2016, Pages: 1120–1129, Phantipha Chareonthaikij, Tanat Uan-On and Witoon Prinyawiwatkul

    Version of Record online : 19 FEB 2016, DOI: 10.1111/ijfs.13072

  16. Response surface analysis and extrusion process optimisation of maize–mungbean-based instant weaning food

    International Journal of Food Science & Technology

    Volume 51, Issue 10, October 2016, Pages: 2301–2312, Salim Ali, Baljit Singh and Savita Sharma

    Version of Record online : 18 JUL 2016, DOI: 10.1111/ijfs.13186

  17. Pulsed UV light as a postprocessing intervention for decontamination of hard-cooked peeled eggs

    International Journal of Food Science & Technology

    Volume 49, Issue 11, November 2014, Pages: 2472–2480, Braulio Macias-Rodriguez, Wade Yang, Keith Schneider and Cheryl Rock

    Version of Record online : 2 JUN 2014, DOI: 10.1111/ijfs.12571

  18. Freshness retention of minimally processed melon using different packages and multilayered edible coating containing microencapsulated essential oil

    International Journal of Food Science & Technology

    Volume 49, Issue 10, October 2014, Pages: 2192–2203, Samira Pereira Moreira, Winne Moita de Carvalho, Angeline Costa Alexandrino, Haroldo César Bezerra de Paula, Maria do Carmo Passos Rodrigues, Raimundo Wilane de Figueiredo, Geraldo Arraes Maia, Evânia Maria Altina Teixeira de Figueiredo and Isabella Montenegro Brasil

    Version of Record online : 8 APR 2014, DOI: 10.1111/ijfs.12535

  19. Effects of sugar concentration on mango wine composition fermented by Saccharomyces cerevisiae MERIT.ferm

    International Journal of Food Science & Technology

    Yuyun Lu, Li-Jie Chan, Xiao Li and Shao-Quan Liu

    Version of Record online : 11 SEP 2017, DOI: 10.1111/ijfs.13574

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

    International Journal of Food Science & Technology

    Volume 52, Issue 9, September 2017, Pages: 1983–1994, Anna Rzepkowska, Dorota Zielińska, Aleksandra Ołdak and Danuta Kołożyn-Krajewska

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