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There are 2249 results for: content related to: Effect of microwave-assisted extraction on the release of polyphenols from ginger ( Z ingiber officinale)

  1. Antioxidant, enzyme inhibitory and antiproliferative activity of polyphenolic-rich fraction of commercial dry ginger powder

    International Journal of Food Science & Technology

    Volume 50, Issue 10, October 2015, Pages: 2229–2235, Karunrat Sakulnarmrat, George Srzednicki and Izabela Konczak

    Version of Record online : 14 JUL 2015, DOI: 10.1111/ijfs.12889

  2. 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

  3. Hypotensive, hypoglycaemic and hypolipidaemic effects of bioactive compounds from microalgae and marine micro-organisms

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1705–1717, Chao Zhao, Yijing Wu, Chengfeng Yang, Bin Liu and Yifan Huang

    Version of Record online : 20 JUN 2015, DOI: 10.1111/ijfs.12860

  4. 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

  5. Alginate-based and protein-based materials for probiotics encapsulation: a review

    International Journal of Food Science & Technology

    Volume 48, Issue 7, July 2013, Pages: 1339–1351, Qiu-Yue Dong, Meng-Yan Chen, Yang Xin, Xue-Yan Qin, Zhuo Cheng, Lu-E Shi and Zhen-Xing Tang

    Version of Record online : 16 JAN 2013, DOI: 10.1111/ijfs.12078

  6. 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

  7. The prevention of fish spoilage by high antioxidant Australian culinary plants: Shewanella putrefaciens growth inhibition

    International Journal of Food Science & Technology

    Volume 51, Issue 3, March 2016, Pages: 801–813, Mitchell Henry Wright, Ben Matthews, Megan Sarah Jean Arnold, Anthony Carlson Greene and Ian Edwin Cock

    Version of Record online : 13 JAN 2016, DOI: 10.1111/ijfs.13026

  8. Sugar replacement in sweetened bakery goods

    International Journal of Food Science & Technology

    Volume 49, Issue 9, September 2014, Pages: 1963–1976, Susanne Struck, Doris Jaros, Charles S. Brennan and Harald Rohm

    Version of Record online : 1 AUG 2014, DOI: 10.1111/ijfs.12617

  9. Refining of edible oils: a critical appraisal of current and potential technologies

    International Journal of Food Science & Technology

    Volume 50, Issue 1, January 2015, Pages: 13–23, Chandrasekar Vaisali, Sampath Charanyaa, Prasanna D. Belur and I. Regupathi

    Version of Record online : 26 SEP 2014, DOI: 10.1111/ijfs.12657

  10. 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

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

    International Journal of Food Science & Technology

    Salim Ali, Baljit Singh and Savita Sharma

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

  12. Proteolytic and angiotensin-converting enzyme-inhibitory activities of selected probiotic bacteria

    International Journal of Food Science & Technology

    Volume 51, Issue 4, April 2016, Pages: 865–874, Fatah B. Ahtesh, Lily Stojanovska, Michael L. Mathai, Vasso Apostolopoulos and Vijay K. Mishra

    Version of Record online : 28 FEB 2016, DOI: 10.1111/ijfs.13054

  13. Phenolic profile, antioxidant and antiproliferative activity of black and red currants (Ribes spp.) from organic and conventional cultivation

    International Journal of Food Science & Technology

    Volume 48, Issue 4, April 2013, Pages: 715–726, Wojdyło Aneta, Oszmiański Jan, Milczarek Magdalena and Wietrzyk Joanna

    Version of Record online : 28 NOV 2012, DOI: 10.1111/ijfs.12019

  14. Relationship between protein characteristics and film-forming properties of kidney bean, field pea and amaranth protein isolates

    International Journal of Food Science & Technology

    Volume 50, Issue 4, April 2015, Pages: 1033–1043, Khetan Shevkani and Narpinder Singh

    Version of Record online : 16 FEB 2015, DOI: 10.1111/ijfs.12733

  15. 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

  16. You have free access to this content
    Effects of pulsed electric fields on the survival behaviour of Saccharomyces cerevisiae suspended in single solutions of low concentration

    International Journal of Food Science & Technology

    Volume 51, Issue 1, January 2016, Pages: 171–179, Man-Sheng Wang, Xin-An Zeng, Charles S. Brennan, Margaret A. Brennan and Zhong Han

    Version of Record online : 14 NOV 2015, DOI: 10.1111/ijfs.13007

  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. Chitosan nanoparticle coatings reduce microbial growth on fresh-cut apples while not affecting quality attributes

    International Journal of Food Science & Technology

    Volume 50, Issue 2, February 2015, Pages: 440–448, Lucimeire Pilon, Poliana C. Spricigo, Marcela Miranda, Márcia R. de Moura, Odilio Benedito G. Assis, Luiz Henrique C. Mattoso and Marcos David Ferreira

    Version of Record online : 15 JUL 2014, DOI: 10.1111/ijfs.12616

  19. You have full text access to this OnlineOpen article
    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

    Version of Record online : 28 JAN 2014, DOI: 10.1111/ijfs.12450

  20. 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