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There are 4315 results for: content related to: Changes of physicochemical and sensory characteristics of packed ripe table olives from Spanish cultivars during shelf-life

  1. Spanish-style green table olive shelf-life

    International Journal of Food Science & Technology

    Volume 48, Issue 8, August 2013, Pages: 1559–1568, Antonio Higinio Sánchez-Gómez, Pedro García-García and Antonio Garrido Fernández

    Version of Record online : 25 MAR 2013, DOI: 10.1111/ijfs.12124

  2. Quality attributes and their relations in fresh black ripe ‘Kalamon’ olives (Olea europaea L.) for table use – phenolic compounds and total antioxidant capacity

    International Journal of Food Science & Technology

    Volume 49, Issue 3, March 2014, Pages: 657–665, Eleni Tsantili

    Version of Record online : 8 OCT 2013, DOI: 10.1111/ijfs.12356

    Corrected by:

    Corrigendum: Corrigendum

    Vol. 50, Issue 3, 849, Version of Record online: 18 FEB 2015

  3. Evaluation of chemical components of debittered olives undergone preservation and polyphenol oxidation

    International Journal of Food Science & Technology

    Volume 51, Issue 7, July 2016, Pages: 1674–1679, Eva Ramírez, Pedro García, Manuel Brenes and Concepción Romero

    Version of Record online : 24 MAY 2016, DOI: 10.1111/ijfs.13139

  4. Using a polynomial model for fungi from table olives

    International Journal of Food Science & Technology

    Volume 51, Issue 5, May 2016, Pages: 1276–1283, Francesca Fuccio, Antonio Bevilacqua, Milena Sinigaglia and Maria Rosaria Corbo

    Version of Record online : 28 FEB 2016, DOI: 10.1111/ijfs.13083

  5. Effects of pasteurisation and storage on quality characteristics of table olives preserved in olive oil

    International Journal of Food Science & Technology

    Volume 48, Issue 12, December 2013, Pages: 2630–2637, Barbara Lanza, Maria G. Di Serio, Lucia Giansante, Giuseppina Di Loreto, Francesca Russi and Luciana Di Giacinto

    Version of Record online : 19 JUL 2013, DOI: 10.1111/ijfs.12259

  6. Microbial profile and bacterial characterisation of naturally debittered Hurma olives compared to non-debittered Erkence variety during ripening period

    International Journal of Food Science & Technology

    Volume 51, Issue 9, September 2016, Pages: 2099–2105, Gozde Seval Sozbilen and Ayse Handan Baysal

    Version of Record online : 21 JUL 2016, DOI: 10.1111/ijfs.13187

  7. 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

  8. 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

    Version of Record online : 4 JUL 2013, DOI: 10.1111/ijfs.12207

  9. 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

  10. Changes in bioactive compounds and antioxidant activity during convective drying of murta (Ugni molinae T.) berries

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 990–1000, Katia Rodríguez, Kong Ah-Hen, Antonio Vega-Gálvez, Jessica López, Issis Quispe-Fuentes, Roberto Lemus-Mondaca and Lena Gálvez-Ranilla

    Version of Record online : 30 OCT 2013, DOI: 10.1111/ijfs.12392

  11. Physico-chemical and antioxidant properties of extrudates developed from honey and barley

    International Journal of Food Science & Technology

    Volume 48, Issue 8, August 2013, Pages: 1750–1761, Kshitiz Kumar, Navdeep Jindal, Savita Sharma and Vikas Nanda

    Version of Record online : 13 MAY 2013, DOI: 10.1111/ijfs.12147

  12. 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

  13. 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

  14. 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

  15. The applied pretreatment (blanching, ascorbic acid) at the manufacture process affects the quality of nectarine purée processed by hydrostatic high pressure

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 1203–1214, Jesús García-Parra, Rebeca Contador, Jonathan Delgado-Adámez, Francisco González-Cebrino and Rosario Ramírez

    Version of Record online : 4 DEC 2013, DOI: 10.1111/ijfs.12418

  16. Effect of defatting and decortication on distribution of fatty acids, phenolic and antioxidant compounds in sorghum (Sorghum bicolor) bran fractions

    International Journal of Food Science & Technology

    Volume 48, Issue 10, October 2013, Pages: 2166–2175, Nydia E. Buitimea-Cantúa, Patricia I. Torres-Chávez, Ana I. Ledesma-Osuna, Benjamin Ramírez-Wong, Rosario M. Robles-Sánchez and Sergio O. Serna-Saldívar

    Version of Record online : 26 MAY 2013, DOI: 10.1111/ijfs.12201

  17. Impact of amorphous and crystalline lactose on milk chocolate properties

    International Journal of Food Science & Technology

    Volume 49, Issue 7, July 2014, Pages: 1644–1653, Siegfried Bolenz, Josefine Römisch and Thorsten Wenker

    Version of Record online : 30 DEC 2013, DOI: 10.1111/ijfs.12469

  18. Determination of pesticide residues in olive oils with protected geographical indication or designation of origin

    International Journal of Food Science & Technology

    Volume 49, Issue 2, February 2014, Pages: 484–492, Zisimos Likudis, Vassiliki Costarelli, Andreas Vitoratos and Constantinos Apostolopoulos

    Version of Record online : 13 SEP 2013, DOI: 10.1111/ijfs.12326

  19. 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

  20. 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