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There are 54100 results for: content related to: Effect of lightly salt and sucrose on rigor mortis changes in silver carp ( H ypophthalmichthys molitrix ) stored at 4°C

  1. 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

    Version of Record online : 1 OCT 2014, DOI: 10.1111/ijfs.12659

  2. Monthly variation of total lipid and fatty acid contents of Atlantic bonito, Sarda sarda (Bloch, 1793) of Black Sea

    International Journal of Food Science & Technology

    Volume 49, Issue 12, December 2014, Pages: 2668–2677, Gülsüm Balçik Misir, Bekir Tufan and Sevim Köse

    Version of Record online : 2 JUN 2014, DOI: 10.1111/ijfs.12578

  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

    Version of Record online : 23 NOV 2012, DOI: 10.1111/ijfs.12012

  4. Effect of ginger extract and vinegar on ATP metabolites, IMP-related enzyme activity, reducing sugars and phosphorylated sugars in silver carp during postslaughter storage

    International Journal of Food Science & Technology

    Volume 52, Issue 2, February 2017, Pages: 413–423, Ce Shi, Jianyun Cui, Na Qin, Yongkang Luo, Han Lu and Hang Wang

    Version of Record online : 16 NOV 2016, DOI: 10.1111/ijfs.13296

  5. 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

  6. Effect of high-pressure homogenisation on the retention of selected aroma compounds in model dairy emulsions

    International Journal of Food Science & Technology

    Volume 49, Issue 9, September 2014, Pages: 1992–2000, Nadia Innocente, Giulia Marchesini and Marialuisa Biasutti

    Version of Record online : 4 APR 2014, DOI: 10.1111/ijfs.12520

  7. Effect of wheat sprout powder incorporation on lipid oxidation and physicochemical properties of beef patties

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 1112–1121, Ismet Ozturk, Osman Sagdic, Fatih Tornuk and Hasan Yetim

    Version of Record online : 15 NOV 2013, DOI: 10.1111/ijfs.12407

  8. Lipolysis, lipid peroxidation and texture of Serrano ham processed under different ripening temperature conditions

    International Journal of Food Science & Technology

    Volume 51, Issue 8, August 2016, Pages: 1793–1800, Ana del Olmo, Javier Calzada and Manuel Nuñez

    Version of Record online : 26 MAY 2016, DOI: 10.1111/ijfs.13148

  9. Common components and specific weights analysis for the discrimination and evaluation of vegetable oil quality

    International Journal of Food Science & Technology

    Volume 52, Issue 9, September 2017, Pages: 1995–2005, Maresa Custódio Molinari Ferreira, Poliana Macedo dos Santos, Valéria Rampazzo, Evandro Bona, Jorge Leonardo Sanchez, Giselle Maria Maciel and Charles Windson Isidoro Haminiuk

    Version of Record online : 12 JUL 2017, DOI: 10.1111/ijfs.13473

  10. 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

    Version of Record online : 22 MAY 2013, DOI: 10.1111/ijfs.12180

  11. In vitro gastrointestinal digestion of polyphenols from different molasses (pekmez) and leather (pestil) varieties

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 1027–1039, Senem Kamiloglu and Esra Capanoglu

    Version of Record online : 11 NOV 2013, DOI: 10.1111/ijfs.12396

  12. Variations in lipid and fatty acid contents in different body parts of Black Sea whiting, Merlangius merlangus euxinus (Nordmann, 1840)

    International Journal of Food Science & Technology

    Volume 49, Issue 2, February 2014, Pages: 373–384, Bekir Tufan and Sevim Köse

    Version of Record online : 7 SEP 2013, DOI: 10.1111/ijfs.12309

  13. Influence of feeding state and frozen storage temperature on the lipid stability of Atlantic mackerel (Scomber scombrus)

    International Journal of Food Science & Technology

    Volume 51, Issue 7, July 2016, Pages: 1711–1720, Paulina E. Romotowska, Magnea G. Karlsdóttir, María Gudjónsdóttir, Hordur G. Kristinsson and Sigurjon Arason

    Version of Record online : 24 MAY 2016, DOI: 10.1111/ijfs.13146

  14. 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

  15. 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

  16. 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

  17. Analysis of the volatile components of tea seed oil (Camellia sinensis O. Ktze) from China using HS-SPME-GC/MS

    International Journal of Food Science & Technology

    Volume 51, Issue 12, December 2016, Pages: 2591–2602, Guoyan Liu, Suoyu Xu, Xingguo Wang, Qingzhe Jin, Xin Xu, Yingbin Shen, Guangxin Xu and Hui Zhang

    Version of Record online : 26 OCT 2016, DOI: 10.1111/ijfs.13244

  18. In vitro probiotic evaluation of potential antioxidant lactic acid bacteria isolated from idli batter fermented with Piper betle leaves

    International Journal of Food Science & Technology

    Volume 52, Issue 2, February 2017, Pages: 329–340, Vishwanathan Sadishkumar and Kadirvelu Jeevaratnam

    Version of Record online : 23 DEC 2016, DOI: 10.1111/ijfs.13284

  19. Sensory and nutritive profiles of biscuits from whole grain sorghum and pearl millet plus soya flour with and without sourdough fermentation

    International Journal of Food Science & Technology

    Volume 50, Issue 12, December 2015, Pages: 2554–2561, Olufunmilayo S. Omoba, John R. N. Taylor and Henriëtte L. de Kock

    Version of Record online : 13 AUG 2015, DOI: 10.1111/ijfs.12923

  20. Physico-mechanical evaluation of the aptitude of berries of red wine grape varieties to resist the compression in carbonic maceration vinification

    International Journal of Food Science & Technology

    Volume 48, Issue 4, April 2013, Pages: 817–825, Simone Giacosa, Fabrizio Torchio, Susana Río Segade, Federica Gaiotti, Diego Tomasi, Lorenzo Lovat, Simone Vincenzi and Luca Rolle

    Version of Record online : 3 DEC 2012, DOI: 10.1111/ijfs.12032