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There are 2406 results for: content related to: Comparison of flavonoids profile in sprouts of common buckwheat cultivars and wild tartary buckwheat

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    Cross-linking of bovine and caprine caseins by microbial transglutaminase and their use as microencapsulating agents for n-3 fatty acids

    International Journal of Food Science & Technology

    Volume 49, Issue 6, June 2014, Pages: 1530–1543, Adela Mora-Gutierrez, Rahmat Attaie, Jeneanne M. Kirven and Harold M. Farrell Jr

    Article first published online : 28 JAN 2014, DOI: 10.1111/ijfs.12450

  2. Effect of high-pressure treatment on trypsin hydrolysis and antioxidant activity of egg white proteins

    International Journal of Food Science & Technology

    Volume 49, Issue 1, January 2014, Pages: 269–279, Ajaypal Singh and Hosahalli S. Ramaswamy

    Article first published online : 16 DEC 2013, DOI: 10.1111/ijfs.12443

  3. Optimisation of immersion vacuum cooling operation and quality of Irish cooked sausages by using response surface methodology

    International Journal of Food Science & Technology

    Volume 49, Issue 8, August 2014, Pages: 1850–1858, Chao-Hui Feng and Da-Wen Sun

    Article first published online : 3 MAR 2014, DOI: 10.1111/ijfs.12494

  4. Lactulose: production and use in functional food, medical and pharmaceutical applications. Practical and critical review

    International Journal of Food Science & Technology

    Volume 49, Issue 5, May 2014, Pages: 1245–1253, Amara Aït-Aissa and Mohammed Aïder

    Article first published online : 30 DEC 2013, DOI: 10.1111/ijfs.12465

  5. 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

    Article first published online : 4 DEC 2013, DOI: 10.1111/ijfs.12418

  6. Chemical composition, sensory and cooking quality evaluation of durum wheat spaghetti enriched with pea flour

    International Journal of Food Science & Technology

    Volume 49, Issue 6, June 2014, Pages: 1544–1556, Lucia Padalino, Marcella Mastromatteo, Lucia Lecce, Sara Spinelli, Francesco Contò and Matteo Alessandro Del Nobile

    Article first published online : 13 DEC 2013, DOI: 10.1111/ijfs.12453

  7. Isolation and characterisation of collagen from the ribbon jellyfish (Chrysaora sp.)

    International Journal of Food Science & Technology

    Volume 49, Issue 6, June 2014, Pages: 1490–1499, Zoha Barzideh, Aishah Abd Latiff, Chee-Yuen Gan, Soottawat Benjakul and Alias Abd Karim

    Article first published online : 20 DEC 2013, DOI: 10.1111/ijfs.12464

  8. The effect of feed supplementation with dietary sources of n-3 polyunsaturated fatty acids, flaxseed and algae Schizochytrium sp., on their incorporation into lipid fractions of Japanese quail eggs

    International Journal of Food Science & Technology

    Volume 49, Issue 8, August 2014, Pages: 1876–1885, Witold Gładkowski, Grzegorz Kiełbowicz, Anna Chojnacka, Łukasz Bobak, Radosław Spychaj, Zbigniew Dobrzański, Tadeusz Trziszka and Czesław Wawrzeńczyk

    Article first published online : 22 JAN 2014, DOI: 10.1111/ijfs.12497

  9. Comparing effects of α- vs. β-chitosan coating and emulsion coatings on egg quality during room temperature storage

    International Journal of Food Science & Technology

    Volume 49, Issue 5, May 2014, Pages: 1383–1390, Kairy Dharali Pujols, Luis Osorio, Elsy Paola Carrillo, Wisdom Wardy, Damir Dennis Torrico, Hong Kyoon No, José Andrés Herrera Corredor and Witoon Prinyawiwatkul

    Article first published online : 30 DEC 2013, DOI: 10.1111/ijfs.12468

  10. Enhancement of antioxidant activity of monascal waxy corn by a 2-step fermentation

    International Journal of Food Science & Technology

    Volume 49, Issue 7, July 2014, Pages: 1707–1714, Teeraporn Kongbangkerd, Worasit Tochampa, Wassana Chatdamrong and Kitisart Kraboun

    Article first published online : 13 JAN 2014, DOI: 10.1111/ijfs.12479

  11. Determination of pyrethroids in chicken egg samples: development and validation of a confirmatory analytical method by gas chromatography/mass spectrometry

    International Journal of Food Science & Technology

    Volume 49, Issue 5, May 2014, Pages: 1391–1400, Daniela dell'Oro, Francesco Casamassima, Giuseppe Gesualdo, Marco Iammarino, Paolo Mambelli and Valeria Nardelli

    Article first published online : 16 DEC 2013, DOI: 10.1111/ijfs.12441

  12. Antibiofilm formation and anti-adhesive (to HEp-2 cells) effects of rosemary water extract against some food-related pathogens

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 1132–1141, Hesham Elhariry, Abeer A. Abuzaid, Ghada M. Khiralla and Youssuf Gherbawy

    Article first published online : 15 NOV 2013, DOI: 10.1111/ijfs.12409

  13. Zataria multiflora Boiss essential oil and sodium acetate: how they affect shelf life of vacuum-packaged trout burgers

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 1055–1062, Ali Ehsani, Mohammad Sedigh Jasour, Mohammad Hashemi, Laleh Mehryar and Mina Khodayari

    Article first published online : 9 DEC 2013, DOI: 10.1111/ijfs.12400

  14. Oxidative stability of fish oil-in-water emulsions under high-pressure treatment

    International Journal of Food Science & Technology

    Volume 49, Issue 6, June 2014, Pages: 1441–1448, Xiangqian Zhu, Aiqian Ye, Herman Jiahan Teo, Shuying Jeanne Lim and Harjinder Singh

    Article first published online : 30 DEC 2013, DOI: 10.1111/ijfs.12462

  15. Determination of formulation and processing factors affecting slowly digestible starch, protein digestibility and antioxidant capacity of extruded sorghum–maize composite flour

    International Journal of Food Science & Technology

    Volume 49, Issue 5, May 2014, Pages: 1408–1419, Rebecca Licata, Jiayue Chu, Shilong Wang, Ranil Coorey, Anthony James, Yun Zhao and Stuart Johnson

    Article first published online : 30 DEC 2013, DOI: 10.1111/ijfs.12444

  16. Postharvest performance of fresh-cut ‘Big Top’ nectarine as affected by dipping in chemical preservatives and packaging in modified atmosphere

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 1184–1195, Maria Cefola, Bernardo Pace, Lucrezia Sergio, Federico Baruzzi, Maria Antonia Gatto, Antonia Carito, Vito Linsalata, Nicholas A. Cascarano and Donato Di Venere

    Article first published online : 11 NOV 2013, DOI: 10.1111/ijfs.12415

  17. An overview of selected specialty beers: developments, challenges and prospects

    International Journal of Food Science & Technology

    Volume 49, Issue 7, July 2014, Pages: 1607–1618, Hui Qi Yeo and Shao-Quan Liu

    Article first published online : 21 JAN 2014, DOI: 10.1111/ijfs.12488

  18. Physical properties of cassava starch–carnauba wax emulsion films as affected by component proportions

    International Journal of Food Science & Technology

    Volume 49, Issue 9, September 2014, Pages: 2045–2051, Talita M. Santos, Alaídes M. B. Pinto, Ana Vitória de Oliveira, Hálisson L. Ribeiro, Carlos Alberto Caceres, Edson N. Ito and Henriette M. C. Azeredo

    Article first published online : 22 JAN 2014, DOI: 10.1111/ijfs.12499

  19. Physicochemical characterisation of quince fruits for industrial use: yield, turbidity, viscosity and colour properties of juices

    International Journal of Food Science & Technology

    Volume 49, Issue 8, August 2014, Pages: 1818–1824, Aneta Wojdyło, Mirosława Teleszko and Jan Oszmiański

    Article first published online : 5 FEB 2014, DOI: 10.1111/ijfs.12490

  20. Pulsed electric field treatment prior to freezing carrot discs significantly maintains their initial quality parameters after thawing

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 1224–1230, Shima Shayanfar, OP Chauhan, Stefan Toepfl and Volker Heinz

    Article first published online : 16 DEC 2013, DOI: 10.1111/ijfs.12421