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There are 19721 results for: content related to: Chemical and volatile composition of lychee wines fermented with four commercial S accharomyces cerevisiae yeast strains

  1. The polypeptide composition, structural properties and antioxidant capacity of gluten proteins of diverse bread and durum wheat varieties, and their relationship to the rheological performance of dough

    International Journal of Food Science & Technology

    Volume 50, Issue 10, October 2015, Pages: 2236–2245, Marijana Janković, Miroljub Barać, Mirjana Pešić, Dejan Dodig, Vesna Kandić and Slađana Žilić

    Version of Record online : 20 JUL 2015, DOI: 10.1111/ijfs.12894

  2. Dynamic changes in phytochemical composition and antioxidant capacity in green and black mung bean (Vigna radiata) sprouts

    International Journal of Food Science & Technology

    Volume 51, Issue 9, September 2016, Pages: 2090–2098, Ren-You Gan, Ming-Fu Wang, Wing-Yee Lui, Kao Wu and Harold Corke

    Version of Record online : 21 AUG 2016, DOI: 10.1111/ijfs.13185

  3. Lipid oxidation of brown rice stored at different temperatures

    International Journal of Food Science & Technology

    Kunlun Liu, Yang Li, Fusheng Chen and Fang Yong

    Version of Record online : 16 NOV 2016, DOI: 10.1111/ijfs.13265

  4. Aroma compounds in fresh and dried mango fruit (Mangifera indica L. cv. Kent): impact of drying on volatile composition

    International Journal of Food Science & Technology

    Volume 51, Issue 3, March 2016, Pages: 789–800, Adeline Bonneau, Renaud Boulanger, Marc Lebrun, Isabelle Maraval and Ziya Gunata

    Version of Record online : 18 JAN 2016, DOI: 10.1111/ijfs.13038

  5. Chemical composition, antioxidant activity and anti-lipase activity of Origanum vulgare and Lippia turbinata essential oils

    International Journal of Food Science & Technology

    Volume 48, Issue 3, March 2013, Pages: 642–649, Patricia R. Quiroga, Nelson R. Grosso, Anna Lante, Giovanna Lomolino, Julio A. Zygadlo and Valeria Nepote

    Version of Record online : 23 NOV 2012, DOI: 10.1111/ijfs.12011

  6. 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

  7. The characterisation and profile of the bioactive compounds in red guava (Psidium cattleyanum Sabine) and guabiju (Myrcianthes pungens (O. Berg) D. Legrand)

    International Journal of Food Science & Technology

    Volume 49, Issue 8, August 2014, Pages: 1842–1849, Cleice Dalla Nora, André Jablonski, Alessandro de O. Rios, Plinho Francisco Hertz, Erna Vogt de Jong and Simone Hickmann Flôres

    Version of Record online : 17 FEB 2014, DOI: 10.1111/ijfs.12493

  8. Effects of branched-chain amino acid addition on chemical constituents in lychee wine fermented with Saccharomyces cerevisiae

    International Journal of Food Science & Technology

    Volume 50, Issue 12, December 2015, Pages: 2519–2528, Dai Chen, Weng Chan Vong and Shao-Quan Liu

    Version of Record online : 12 AUG 2015, DOI: 10.1111/ijfs.12919

  9. Fermented beverage emulsion based on donkey milk with sunflower oil

    International Journal of Food Science & Technology

    Volume 50, Issue 12, December 2015, Pages: 2644–2652, Flavio Tidona, Ichrak Charfi, Milena Povolo, Valeria Pelizzola, Domenico Carminati, Giovanna Contarini and Giorgio Giraffa

    Version of Record online : 30 AUG 2015, DOI: 10.1111/ijfs.12936

  10. Aroma compounds and sensory characteristics as biomarkers of quality of differently processed Tunisian virgin olive oils

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1764–1770, Manel Issaoui, Ines Gharbi, Guido Flamini, Pier Luigi Cioni, Alessandra Bendini, Tullia Gallina Toschi and Mohamed Hammami

    Version of Record online : 4 MAY 2015, DOI: 10.1111/ijfs.12830

  11. Antibacterial and antifungal activities of selected microalgae and cyanobacteria

    International Journal of Food Science & Technology

    Volume 48, Issue 7, July 2013, Pages: 1533–1540, Hristo M. Najdenski, Liliana G. Gigova, Ivan I. Iliev, Plamen S. Pilarski, Jaromir Lukavský, Iva V. Tsvetkova, Mariana S. Ninova and Vesselin K. Kussovski

    Version of Record online : 25 MAR 2013, DOI: 10.1111/ijfs.12122

  12. Fermentation alters antioxidant capacity and polyphenol distribution in selected edible legumes

    International Journal of Food Science & Technology

    Volume 51, Issue 4, April 2016, Pages: 875–884, Ren-You Gan, Nagendra P. Shah, Ming-Fu Wang, Wing-Yee Lui and Harold Corke

    Version of Record online : 11 FEB 2016, DOI: 10.1111/ijfs.13062

  13. Analysis of polychlorinated biphenyls (PCBs), heavy metals and omega-3 fatty acids in commercially available Korean functional fish oil supplements

    International Journal of Food Science & Technology

    Volume 51, Issue 10, October 2016, Pages: 2217–2224, Jung-Bin Lee, Mina K. Kim, Bo-Kyung Kim, Jyung-Youn Kim and Kwang-Geun Lee

    Version of Record online : 7 SEP 2016, DOI: 10.1111/ijfs.13198

  14. Comparison of ginsenosides in radix and rhizome of wild Panax species using LC-ELSD and LC-Q-TOF-MS

    International Journal of Food Science & Technology

    Volume 50, Issue 7, July 2015, Pages: 1607–1614, Nozimakhonim Yunusova, Jae Young Kim, Gwang Jin Lee, Ji Yeon Hong, Byong-kyu Shin, Shao-Qing Cai, Xiang-Lan Piao, Jeong Hill Park and Sung Won Kwon

    Version of Record online : 20 APR 2015, DOI: 10.1111/ijfs.12814

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    Sword bean (Canavalia gladiata) as a source of antioxidant phenolics

    International Journal of Food Science & Technology

    Volume 51, Issue 1, January 2016, Pages: 156–162, Ren-You Gan, Wing-Yee Lui and Harold Corke

    Version of Record online : 3 NOV 2015, DOI: 10.1111/ijfs.12979

  16. Analysis of 30 synthetic cannabinoids in oral fluid using liquid chromatography-electrospray ionization tandem mass spectrometry

    Drug Testing and Analysis

    Volume 5, Issue 8, August 2013, Pages: 657–669, Stefan Kneisel, Volker Auwärter and Jürgen Kempf

    Version of Record online : 18 OCT 2012, DOI: 10.1002/dta.1429

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    Interleukin-6 production and secretion by human parathyroids

    Clinical & Experimental Immunology

    Volume 136, Issue 1, April 2004, Pages: 145–156, S. A. SAFLEY, F. VILLINGER, E. H. JACKSON, C. TUCKER-BURDEN, C. COHEN and C. J. WEBER

    Version of Record online : 5 MAR 2004, DOI: 10.1111/j.1365-2249.2004.02419.x

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    Global variations in H2O/Ce: 2. Relationships to arc magma geochemistry and volatile fluxes

    Geochemistry, Geophysics, Geosystems

    Volume 13, Issue 3, March 2012, Daniel M. Ruscitto, Paul J. Wallace, Lauren B. Cooper and Terry Plank

    Version of Record online : 31 MAR 2012, DOI: 10.1029/2011GC003887

  19. Physicochemical and descriptive sensory characterization of Spanish pomegranates: aptitudes for processing and fresh consumption

    International Journal of Food Science & Technology

    Volume 49, Issue 7, July 2014, Pages: 1663–1672, Laura Vázquez-Araújo, Paloma N. Nuncio-Jáuregui, Panat Cherdchu, Francisca Hernández, Edgar Chambers IV and Ángel A. Carbonell-Barrachina

    Version of Record online : 30 DEC 2013, DOI: 10.1111/ijfs.12472

  20. Major phenylpropanoid-derived metabolites in the human gut can arise from microbial fermentation of protein

    Molecular Nutrition & Food Research

    Volume 57, Issue 3, March 2013, Pages: 523–535, Wendy R. Russell, Sylvia H. Duncan, Lorraine Scobbie, Gary Duncan, Louise Cantlay, A. Graham Calder, Susan E. Anderson and Harry J. Flint

    Version of Record online : 24 JAN 2013, DOI: 10.1002/mnfr.201200594