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There are 3313 results for: content related to: The influence of wine polymers on the spontaneous precipitation of calcium tartrate in a model wine solution

  1. 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

  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. The role of compositing cereals with legumes to alleviate protein energy malnutrition in Africa

    International Journal of Food Science & Technology

    Volume 51, Issue 3, March 2016, Pages: 543–554, Makumba C. Temba, Patrick B. Njobeh, Oluwafemi A. Adebo, Adetola O. Olugbile and Eugenie Kayitesi

    Version of Record online : 18 JAN 2016, DOI: 10.1111/ijfs.13035

  5. Bacterial biofilms in food processing environments: a review of recent developments in chemical and biological control

    International Journal of Food Science & Technology

    Volume 51, Issue 8, August 2016, Pages: 1731–1743, Carol A. Phillips

    Version of Record online : 23 JUN 2016, DOI: 10.1111/ijfs.13159

  6. 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

  7. 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

  8. 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

  9. Berry pomace – a review of processing and chemical analysis of its polyphenols

    International Journal of Food Science & Technology

    Volume 51, Issue 6, June 2016, Pages: 1305–1318, Susanne Struck, Merichel Plaza, Charlotta Turner and Harald Rohm

    Version of Record online : 15 APR 2016, DOI: 10.1111/ijfs.13112

  10. You have full text access to this OnlineOpen article
    A review of the impact of processing on nutrient bioaccessibility and digestion of almonds

    International Journal of Food Science & Technology

    Volume 51, Issue 9, September 2016, Pages: 1937–1946, Myriam Marie-Louise Grundy, Karen Lapsley and Peter Rory Ellis

    Version of Record online : 31 JUL 2016, DOI: 10.1111/ijfs.13192

  11. Carboxymethyl derivatives of flaxseed (Linum usitatissimum L.) gum: characterisation and solution rheology

    International Journal of Food Science & Technology

    Volume 51, Issue 2, February 2016, Pages: 530–541, Jun Liu, Jianheng Shen, Youn Young Shim and Martin J. T. Reaney

    Version of Record online : 14 DEC 2015, DOI: 10.1111/ijfs.12985

  12. 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

  13. Physicochemical and sensory properties of purple Brazilian cherry (Eugenia uniflora, L.) foams

    International Journal of Food Science & Technology

    Volume 48, Issue 8, August 2013, Pages: 1688–1697, Modesto A. Chaves, Isadora M. A. Barreto, Ronielli C. Reis and Dattatreya M. Kadam

    Version of Record online : 26 APR 2013, DOI: 10.1111/ijfs.12139

  14. Bioutilisation of agro-industrial waste for lactic acid production

    International Journal of Food Science & Technology

    Volume 50, Issue 10, October 2015, Pages: 2143–2151, Parmjit S. Panesar and Shubhneet Kaur

    Version of Record online : 14 JUL 2015, DOI: 10.1111/ijfs.12886

  15. Effect of cocoa in diabetes: the potential of the pancreas and liver as key target organs, more than an antioxidant effect?

    International Journal of Food Science & Technology

    Volume 51, Issue 4, April 2016, Pages: 829–841, Duane D. Mellor and Nenad Naumovski

    Version of Record online : 16 FEB 2016, DOI: 10.1111/ijfs.13075

  16. 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

    Version of Record online : 29 AUG 2013, DOI: 10.1111/ijfs.12307

  17. 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

    Guanghe Zhao, Ruifen Zhang and Mingwei Zhang

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

  18. Evaluation of physico-chemical properties, trace metal content and antioxidant activity of Indian honeys

    International Journal of Food Science & Technology

    Volume 48, Issue 3, March 2013, Pages: 578–587, Rajni Kamboj, Manav Bandhu Bera and Vikas Nanda

    Version of Record online : 23 NOV 2012, DOI: 10.1111/ijfs.12002

  19. Gluten weight in ancient and modern wheat and the reactivity of epitopes towards R5 and G12 monoclonal antibodies

    International Journal of Food Science & Technology

    Volume 51, Issue 8, August 2016, Pages: 1801–1810, Pierre Gélinas and Carole McKinnon

    Version of Record online : 26 MAY 2016, DOI: 10.1111/ijfs.13151

  20. 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

    Version of Record online : 29 JAN 2013, DOI: 10.1111/ijfs.12064