Search Results

There are 6654 results for: content related to: Bioactive compounds, in vitro antioxidant capacity and Maillard reaction products of raw, boiled and fried garlic ( Allium sativum L.)

  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. 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

  3. 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

  4. 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

  5. Application of common wheat bran for the industrial production of high-fibre pasta

    International Journal of Food Science & Technology

    Volume 50, Issue 1, January 2015, Pages: 111–119, Aldona Sobota, Zbigniew Rzedzicki, Piotr Zarzycki and Ewelina Kuzawińska

    Version of Record online : 12 AUG 2014, DOI: 10.1111/ijfs.12641

  6. Organic whey as a source of Lactobacillus strains with selected technological and antimicrobial properties

    International Journal of Food Science & Technology

    Anna Rzepkowska, Dorota Zielińska, Aleksandra Ołdak and Danuta Kołożyn-Krajewska

    Version of Record online : 17 MAY 2017, DOI: 10.1111/ijfs.13471

  7. 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

  8. Quality attributes and firming kinetics of partially baked frozen wholewheat bread with sourdough

    International Journal of Food Science & Technology

    Volume 48, Issue 10, October 2013, Pages: 2133–2142, Dubravka Novotni, Nikolina Čukelj, Bojana Smerdel and Duška Ćurić

    Version of Record online : 20 MAY 2013, DOI: 10.1111/ijfs.12197

  9. You have free access to this content
    Sustainable recovery of grape skins for use in an apple beverage with antiglycation properties

    International Journal of Food Science & Technology

    Volume 52, Issue 1, January 2017, Pages: 108–117, Vera Lavelli, Pedapati S.C. Sri Harsha, Maria Piochi and Luisa Torri

    Version of Record online : 8 NOV 2016, DOI: 10.1111/ijfs.13261

  10. Seasonal changes of proximate composition and fatty acids of farmed dusky grouper (Epinephelus marginatus Lowe, 1834)

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1823–1830, María D. Suárez, María J. González, María I. Sáez, Tomás F. Martínez and José Luis Guil-Guerrero

    Version of Record online : 30 JUN 2015, DOI: 10.1111/ijfs.12838

  11. Nutritional and physicochemical characteristics of wholemeal bread enriched with pea flour

    International Journal of Food Science & Technology

    Volume 50, Issue 1, January 2015, Pages: 92–102, Marcella Mastromatteo, Alessandra Danza, Lucia Lecce, Sara Spinelli, Vincenzo Lampignano, Janine Laverse, Amalia Conte and Matteo Alessandro Del Nobile

    Version of Record online : 12 AUG 2014, DOI: 10.1111/ijfs.12636

  12. Effect of the lentil flour and hydrocolloids on baking characteristics of wholemeal durum wheat bread

    International Journal of Food Science & Technology

    Volume 49, Issue 11, November 2014, Pages: 2382–2390, Maria Assunta Previtali, Marcella Mastromatteo, Pasquale De Vita, Donatella Bianca Maria Ficco, Amalia Conte and Matteo Alessandro Del Nobile

    Version of Record online : 8 MAY 2014, DOI: 10.1111/ijfs.12559

  13. Phytochemical composition, cellular antioxidant capacity and antiproliferative activity in mango (Mangifera indica L.) pulp and peel

    International Journal of Food Science & Technology

    Volume 52, Issue 3, March 2017, Pages: 817–826, Arshad Mehmood Abbasi, Fengyun Liu, Xinbo Guo, Xiong Fu, Tong Li and Rui Hai Liu

    Version of Record online : 23 DEC 2016, DOI: 10.1111/ijfs.13341

  14. Effect of durum wheat varieties on bread quality

    International Journal of Food Science & Technology

    Volume 49, Issue 1, January 2014, Pages: 72–81, Marcella Mastromatteo, Alessandra Danza, Lucia Lecce, Sara Spinelli, Vincenzo Lampignano, Janine Laverse, Francesco Contò and Matteo Alessandro Del Nobile

    Version of Record online : 24 JUL 2013, DOI: 10.1111/ijfs.12276

  15. Effects of calcium chloride and calcium lactate applications with osmotic pretreatment on physicochemical aspects and consumer acceptances of dried papaya

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 1122–1131, Patchimaporn Udomkun, Busarakorn Mahayothee, Marcus Nagle and Joachim Müller

    Version of Record online : 18 NOV 2013, DOI: 10.1111/ijfs.12408

  16. You have free access to this content
    The effect of ageing on changes in myofibrillar protein in selected muscles in relation to the tenderness of meat obtained from cross-breed heifers

    International Journal of Food Science & Technology

    Volume 52, Issue 6, June 2017, Pages: 1375–1382, Małgorzata Moczkowska, Andrzej Półtorak and Agnieszka Wierzbicka

    Version of Record online : 11 APR 2017, DOI: 10.1111/ijfs.13436

  17. Microencapsulation of bioactive compounds from mulberry (Morus alba L.) leaf extracts by protein–polysaccharide interactions

    International Journal of Food Science & Technology

    Volume 51, Issue 3, March 2016, Pages: 649–655, Methavee Peanparkdee, Satoshi Iwamoto, Chaleeda Borompichaichartkul, Kiattisak Duangmal and Ryo Yamauchi

    Version of Record online : 19 JAN 2016, DOI: 10.1111/ijfs.13032

  18. Effect of defatted almond flour on cooking, chemical and sensorial properties of gluten-free fresh pasta

    International Journal of Food Science & Technology

    Marcela Lilian Martínez, María Andrea Marín, Renato Daniel Gili, María Cecilia Penci and Pablo Daniel Ribotta

    Version of Record online : 18 JUN 2017, DOI: 10.1111/ijfs.13493

  19. Combined use of cocoa dietary fibre and steviol glycosides in low-calorie muffins production

    International Journal of Food Science & Technology

    Volume 52, Issue 4, April 2017, Pages: 944–953, Sabina Karp, Jarosław Wyrwisz, Marcin Andrzej Kurek and Agnieszka Wierzbicka

    Version of Record online : 15 FEB 2017, DOI: 10.1111/ijfs.13358

  20. Freshness and quality attributes of cold stored Atlantic bonito (Sarda sarda) gravad

    International Journal of Food Science & Technology

    Volume 48, Issue 6, June 2013, Pages: 1318–1326, Magdalena Rzepka, Fatih Özogul, Krzysztof Surówka and Magdalena Michalczyk

    Version of Record online : 4 FEB 2013, DOI: 10.1111/ijfs.12094