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There are 45545 results for: content related to: In vitro gastrointestinal digestion of polyphenols from different molasses (pekmez) and leather (pestil) varieties

  1. 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

  2. Microwave-assisted extraction in goji berries: effect on composition and bioactivity, evaluated through conventional and nonconventional methodologies

    International Journal of Food Science & Technology

    Volume 51, Issue 6, June 2016, Pages: 1401–1408, Ana P. Carvalho, Marta Mendes, Manuela M. Moreira, Diana Cruz, Júlia M. C. S. Magalhães, M. Fátima Barroso, M. J. Ramalhosa, Abel Duarte, Luís Guido, Ana M. Gomes and Cristina Delerue Matos

    Version of Record online : 3 APR 2016, DOI: 10.1111/ijfs.13105

  3. 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

  4. 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

  5. Fruit snacks from raspberries: influence of drying parameters on colour degradation and bioactive potential

    International Journal of Food Science & Technology

    Paula Sette, Lorena Franceschinis, Carolina Schebor and Daniela Salvatori

    Version of Record online : 2 NOV 2016, DOI: 10.1111/ijfs.13283

  6. 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

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    Phenolic contents, antioxidant activities and potential bioaccessibilities of industrial pomegranate nectar processing wastes

    International Journal of Food Science & Technology

    Volume 51, Issue 1, January 2016, Pages: 231–239, Ece Surek and Dilara Nilufer-Erdil

    Version of Record online : 11 NOV 2015, DOI: 10.1111/ijfs.13000

  8. Effect of thermal processing and digestive protease on the antioxidant capacity of fruit juice–milk beverage model systems under simulated gastrointestinal digestion

    International Journal of Food Science & Technology

    Volume 50, Issue 10, October 2015, Pages: 2306–2315, Zhiyong He, Bo Yuan, Maomao Zeng and Jie Chen

    Version of Record online : 19 JUL 2015, DOI: 10.1111/ijfs.12895

  9. 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

  10. 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

  11. 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

  12. 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

  13. 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

  14. Compositional analysis of protoporphyrinogen oxidase-inhibiting herbicide-tolerant rice and conventional rice

    International Journal of Food Science & Technology

    Volume 51, Issue 4, April 2016, Pages: 1010–1017, Kyong-Hee Nam, Kee Woong Park, Sung Min Han, Shin-Woo Kim, Jae-Hak Lee and Chang-Gi Kim

    Version of Record online : 11 FEB 2016, DOI: 10.1111/ijfs.13060

  15. Effect of grape dietary fibre on the storage stability of innovative functional seafood products made from farmed meagre (Argyrosomus regius)

    International Journal of Food Science & Technology

    Volume 48, Issue 1, January 2013, Pages: 10–21, Bernardo Ribeiro, Carlos Cardoso, Helena A. Silva, Carmo Serrano, Cristina Ramos, Paulo C. Santos and Rogério Mendes

    Version of Record online : 22 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03151.x

  16. Effect of processing and storage on the fatty acid composition of n-3 or n-6 fatty acid-enriched eggs

    International Journal of Food Science & Technology

    Volume 47, Issue 11, November 2012, Pages: 2388–2396, Evropi Botsoglou, Alexander Govaris, Andreana Pexara and Dimitrios Fletouris

    Version of Record online : 3 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03114.x

  17. Effect of previous frozen storage on quality changes of grass carp (Ctenopharyngodon idellus) fillets during short-term chilled storage

    International Journal of Food Science & Technology

    Volume 49, Issue 6, June 2014, Pages: 1449–1460, Xiaofei Yin, Yongkang Luo, Hongbing Fan, Hua Wu and Ligeng Feng

    Version of Record online : 11 DEC 2013, DOI: 10.1111/ijfs.12431

  18. Effect of starter cultures on the quality of Suan yu, a Chinese traditional fermented freshwater fish

    International Journal of Food Science & Technology

    Volume 51, Issue 8, August 2016, Pages: 1774–1786, Xuefeng Zeng, Wei Zhang and Qiujin Zhu

    Version of Record online : 21 JUN 2016, DOI: 10.1111/ijfs.13140

  19. Extraction, optimisation and characterisation of phenolics from Thymus vulgaris L.: phenolic content and profiles in relation to antioxidant, antidiabetic and antihypertensive properties

    International Journal of Food Science & Technology

    Volume 51, Issue 3, March 2016, Pages: 720–730, Muhammad H. Alu'datt, Taha Rababah, Ayman Johargy, Sana Gammoh, Khalil Ereifej, Mohammad N. Alhamad, Mary Susan Brewer, Abdullah A. Saati, Stan Kubow and Mervat Rawshdeh

    Version of Record online : 21 SEP 2015, DOI: 10.1111/ijfs.12944

  20. Physicochemical and structural characteristics of starches from Chinese hull-less barley cultivars

    International Journal of Food Science & Technology

    Volume 51, Issue 2, February 2016, Pages: 509–518, Xiangli Kong, Stefan Kasapis, Ping Zhu, Zhongquan Sui, Jinsong Bao and Harold Corke

    Version of Record online : 26 NOV 2015, DOI: 10.1111/ijfs.12984