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There are 31917 results for: content related to: Degradation kinetics of rebaudioside A in various buffer solutions

  1. Antioxidant properties and phenolic content of sulla (Hedysarum spp.) honeys from Southern Italy

    International Journal of Food Science & Technology

    Volume 49, Issue 10, October 2014, Pages: 2260–2268, Emilio Gambacorta, Amalia Simonetti, Nunzia Garrisi, Immacolata Intaglietta and Annamaria Perna

    Article first published online : 4 APR 2014, DOI: 10.1111/ijfs.12541

  2. Effects of tomato pulp addition on the extrudate quality parameters and effects of extrusion on the functional parameters of the extrudates

    International Journal of Food Science & Technology

    Volume 49, Issue 2, February 2014, Pages: 587–594, Cagla Caltinoglu, Bade Tonyalı and Ilkay Sensoy

    Article first published online : 7 SEP 2013, DOI: 10.1111/ijfs.12341

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    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

    Article first published online : 12 AUG 2014, DOI: 10.1111/ijfs.12641

  4. 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

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

  5. 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

    Article first published online : 8 APR 2014, DOI: 10.1111/ijfs.12535

  6. 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

  7. The effect of hydrogen peroxide bleaching of canola meal on product colour, dry matter and protein extractability and molecular weight profile

    International Journal of Food Science & Technology

    Volume 48, Issue 5, May 2013, Pages: 1071–1085, Ihsane El-Kadiri, Mohamed Khelifi and Mohammed Aider

    Article first published online : 29 JAN 2013, DOI: 10.1111/ijfs.12065

  8. 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

    Article first published online : 1 OCT 2014, DOI: 10.1111/ijfs.12659

  9. Fish oil microencapsulation as influenced by spray dryer operational variables

    International Journal of Food Science & Technology

    Volume 48, Issue 8, August 2013, Pages: 1707–1713, Mortaza Aghbashlo, Hossien Mobli, Ashkan Madadlou and Shahin Rafiee

    Article first published online : 2 MAY 2013, DOI: 10.1111/ijfs.12141

  10. 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

  11. 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

  12. 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

  13. 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

  14. 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

  15. Optimisation of ultrasonic-assisted extraction of polyphenols from apple peel employing cellulase enzymolysis

    International Journal of Food Science & Technology

    Volume 48, Issue 5, May 2013, Pages: 910–917, Ran Junjian, Fan Mingtao, Li Yahui, Li Guowei, Zhao Zhengyang and Liang Jun

    Article first published online : 20 DEC 2012, DOI: 10.1111/ijfs.12041

  16. Enhancing the antioxidant activity of immature calamondin by heat treatment

    International Journal of Food Science & Technology

    Volume 50, Issue 5, May 2015, Pages: 1166–1173, Shyi-Neng Lou, Hsin-Pei Hsieh, Chi-Tang Ho, Lin-Huei A. Ferng and Yung-Chung Chang

    Article first published online : 10 JAN 2015, DOI: 10.1111/ijfs.12741

  17. 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

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

  18. Influence of quinoa roasting on sensory and physicochemical properties of allergen-free, gluten-free cakes

    International Journal of Food Science & Technology

    Jeffrey Rothschild, Kurt A. Rosentrater, Charles Onwulata, Mukti Singh, Lorena Menutti, Pera Jambazian and María B. Omary

    Article first published online : 15 MAY 2015, DOI: 10.1111/ijfs.12837

  19. High-intensity sweeteners in espresso coffee: ideal and equivalent sweetness and time–intensity analysis

    International Journal of Food Science & Technology

    Volume 50, Issue 6, June 2015, Pages: 1374–1381, Bruna M. Azevedo, Flávio L. Schmidt and Helena M. A. Bolini

    Article first published online : 7 APR 2015, DOI: 10.1111/ijfs.12774

  20. 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

    Article first published online : 1 AUG 2014, DOI: 10.1111/ijfs.12617