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There are 10620 results for: content related to: Phenolic profile and changes in the antioxidant activity of crabapple ( Malus domestica cv Royalty) fruit during maturation on the tree

  1. Study of different fouling mechanisms during membrane clarification of red plum juice

    International Journal of Food Science & Technology

    Volume 49, Issue 1, January 2014, Pages: 58–64, Himan Nourbakhsh, Zahra Emam-Djomeh, Hossein Mirsaeedghazi, Mahmoud Omid and Sohrab Moieni

    Article first published online : 1 AUG 2013, DOI: 10.1111/ijfs.12274

  2. Optimisation of vacuum pulse osmotic dehydration of blanched pumpkin

    International Journal of Food Science & Technology

    Volume 49, Issue 9, September 2014, Pages: 2008–2014, Jefferson L. G. Corrêa, Dovel B. Ernesto, José G. L. F. Alves and Raphael S. Andrade

    Article first published online : 13 FEB 2014, DOI: 10.1111/ijfs.12502

  3. Effect of air temperature, slice thickness and pretreatment on drying and rehydration of tomato

    International Journal of Food Science & Technology

    Volume 49, Issue 2, February 2014, Pages: 558–564, İbrahim Doymaz and Özlem Özdemir

    Article first published online : 5 OCT 2013, DOI: 10.1111/ijfs.12337

  4. Modelling sorption kinetic of sponge cake crumb added with milk syrup

    International Journal of Food Science & Technology

    Volume 48, Issue 8, August 2013, Pages: 1649–1660, Mayra Díaz-Ramírez, Georgina Calderón-Domínguez, J. Jorge Chanona-Pérez, Arturo Janovitz-Klapp, Rubén López-Santiago, Reynold R. Farrera-Rebollo and Ma de la Paz Salgado-Cruz

    Article first published online : 24 APR 2013, DOI: 10.1111/ijfs.12135

  5. The effect of hydrogen peroxide bleaching of canola meal on product colour, dry matter and protein extractability and molecular weight profile

    International Journal of Food Science & Technology

    Volume 48, Issue 5, May 2013, Pages: 1071–1085, Ihsane El-Kadiri, Mohamed Khelifi and Mohammed Aider

    Article first published online : 29 JAN 2013, DOI: 10.1111/ijfs.12065

  6. Correlation between instrumental texture and colour quality attributes with sensory analysis of selected cheeses as affected by fat contents

    International Journal of Food Science & Technology

    Volume 50, Issue 4, April 2015, Pages: 999–1008, A. Półtorak, J. Wyrwisz, M. Moczkowska, M. Marcinkowska-Lesiak, A. Stelmasiak, U. Ulanicka, M. Zalewska, A. Wierzbicka and Da-Wen Sun

    Article first published online : 5 DEC 2014, DOI: 10.1111/ijfs.12707

  7. Microwave vs. convection heating of bovine Gluteus Medius muscle: impact on selected physical properties of final product and cooking yield

    International Journal of Food Science & Technology

    Volume 50, Issue 4, April 2015, Pages: 958–965, A. Półtorak, J. Wyrwisz, M. Moczkowska, M. Marcinkowska-Lesiak, A. Stelmasiak, U. Rafalska, A. Wierzbicka and Da-Wen Sun

    Article first published online : 3 FEB 2015, DOI: 10.1111/ijfs.12729

  8. Physicochemical characterisation of the exopolysaccharides of Streptococcus thermophilus ST-143

    International Journal of Food Science & Technology

    Volume 49, Issue 5, May 2014, Pages: 1254–1263, Susann Mende, Tingting Dong, Anne Rathemacher, Harald Rohm and Doris Jaros

    Article first published online : 26 FEB 2014, DOI: 10.1111/ijfs.12505

  9. Effect of different drying methods on drying characteristics, colour, total phenolic content and antioxidant capacity of Goldenberry (Physalis peruviana L.)

    International Journal of Food Science & Technology

    Volume 49, Issue 1, January 2014, Pages: 9–17, Nazmi İzli, Gökçen Yıldız, Halil Ünal, Eşref Işık and Vildan Uylaşer

    Article first published online : 1 AUG 2013, DOI: 10.1111/ijfs.12266

  10. Comparative study of the physicochemical and palynological characteristics of honey from Melipona subnitida and Apis mellifera

    International Journal of Food Science & Technology

    Volume 48, Issue 8, August 2013, Pages: 1698–1706, Ligia B. de Almeida-Muradian, Klaus M. Stramm, Andreia Horita, Ortrud M. Barth, Alex da Silva de Freitas and Leticia M. Estevinho

    Article first published online : 2 MAY 2013, DOI: 10.1111/ijfs.12140

  11. Effects of tomato pulp addition on the extrudate quality parameters and effects of extrusion on the functional parameters of the extrudates

    International Journal of Food Science & Technology

    Volume 49, Issue 2, February 2014, Pages: 587–594, Cagla Caltinoglu, Bade Tonyalı and Ilkay Sensoy

    Article first published online : 7 SEP 2013, DOI: 10.1111/ijfs.12341

  12. The effect of pH, salts and sugars on the rheological properties of cress seed (Lepidium sativum) gum

    International Journal of Food Science & Technology

    Volume 48, Issue 12, December 2013, Pages: 2506–2513, Fataneh Behrouzian, Seyed M. A. Razavi and Hojjat Karazhiyan

    Article first published online : 7 AUG 2013, DOI: 10.1111/ijfs.12242

  13. 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

    Article first published online : 13 MAY 2013, DOI: 10.1111/ijfs.12147

  14. Drying characteristics and thermal degradation kinetics of hardness, anthocyanin content and colour in purple- and red-fleshed potato (Solanum tuberosum L.) during hot air drying

    International Journal of Food Science & Technology

    Volume 50, Issue 5, May 2015, Pages: 1255–1267, Ji Hoon Moon, Cheol-ho Pan and Won Byong Yoon

    Article first published online : 27 JAN 2015, DOI: 10.1111/ijfs.12740

  15. Changes during storage of dried Moringa oleifera leaves prepared by heat pump-assisted dehumidified air drying

    International Journal of Food Science & Technology

    Volume 50, Issue 5, May 2015, Pages: 1224–1233, Yuparat Potisate, William L. Kerr and Singhanat Phoungchandang

    Article first published online : 17 JAN 2015, DOI: 10.1111/ijfs.12744

  16. Evaluation of the effects of different thawing methods on texture, colour and ascorbic acid retention of frozen hami melon (Cucumis melo var. saccharinus)

    International Journal of Food Science & Technology

    Volume 50, Issue 5, May 2015, Pages: 1116–1122, Xin Wen, Rui Hu, Jin-Hong Zhao, Yu Peng and Yuan-Ying Ni

    Article first published online : 14 FEB 2015, DOI: 10.1111/ijfs.12755

  17. Thermosonication: a potential technique that influences the quality of grapefruit juice

    International Journal of Food Science & Technology

    Volume 50, Issue 5, May 2015, Pages: 1275–1282, Rana Muhammad Aadil, Xin-An Zeng, Zhi-Hong Zhang, Man-Sheng Wang, Zhong Han, Hong Jing and Saqib Jabbar

    Article first published online : 20 JAN 2015, DOI: 10.1111/ijfs.12766

  18. Antioxidant activity and physicochemical properties of chitosan films incorporated with Lycium barbarum fruit extract for active food packaging

    International Journal of Food Science & Technology

    Volume 50, Issue 2, February 2015, Pages: 458–464, Qian Wang, Fangyuan Tian, Ziqian Feng, Xueying Fan, Zetong Pan and Jiang Zhou

    Article first published online : 15 JUL 2014, DOI: 10.1111/ijfs.12623

  19. Thermal inactivation of hepatitis A virus in suspension and in dried mussels (Mytilus edulis)

    International Journal of Food Science & Technology

    Volume 50, Issue 3, March 2015, Pages: 717–722, Shin Young Park and Sang-Do Ha

    Article first published online : 26 SEP 2014, DOI: 10.1111/ijfs.12674

  20. Partial replacement of sodium chloride with potassium chloride in marinated rabbit meat

    International Journal of Food Science & Technology

    Volume 49, Issue 10, October 2014, Pages: 2184–2191, Francesca Soglia, Massimiliano Petracci, Samer Mudalal, Lucia Vannini, Giorgia Gozzi, Lucia Camprini and Claudio Cavani

    Article first published online : 16 MAR 2014, DOI: 10.1111/ijfs.12531