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There are 9015 results for: content related to: Comparative polyphenolic antioxidant profile and quality of traditional apple cultivars as affected by cold storage

  1. You have free access to this content
    Effects of high hydrostatic pressure processing and subsequent storage on phenolic contents and antioxidant activity in fruit and vegetable products

    International Journal of Food Science & Technology

    Volume 52, Issue 1, January 2017, Pages: 3–12, Guanghe Zhao, Ruifen Zhang and Mingwei Zhang

    Version of Record online : 29 JUL 2016, DOI: 10.1111/ijfs.13203

  2. Suitability, efficiency and microbiological safety of novel physical technologies for the processing of ready-to-eat meals, meats and pumpable products

    International Journal of Food Science & Technology

    Volume 50, Issue 6, June 2015, Pages: 1283–1302, Alexandros Ch. Stratakos and Anastasios Koidis

    Version of Record online : 28 MAR 2015, DOI: 10.1111/ijfs.12781

  3. 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

  4. Impact of household food processing strategies on antinutrient (phytate, tannin and polyphenol) contents of chickpeas (Cicer arietinum L.) and beans (Phaseolus vulgaris L.): a review

    International Journal of Food Science & Technology

    Volume 51, Issue 9, September 2016, Pages: 1947–1957, Hiwot A. Haileslassie, Carol J. Henry and Robert T. Tyler

    Version of Record online : 13 JUL 2016, DOI: 10.1111/ijfs.13166

  5. Bacterial biofilms in food processing environments: a review of recent developments in chemical and biological control

    International Journal of Food Science & Technology

    Volume 51, Issue 8, August 2016, Pages: 1731–1743, Carol A. Phillips

    Version of Record online : 23 JUN 2016, DOI: 10.1111/ijfs.13159

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    Extraction, structure and biofunctional activities of laminarin from brown algae

    International Journal of Food Science & Technology

    Volume 50, Issue 1, January 2015, Pages: 24–31, Shekhar U. Kadam, Brijesh K. Tiwari and Colm P. O'Donnell

    Version of Record online : 4 DEC 2014, DOI: 10.1111/ijfs.12692

  7. 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

  8. Effects of hydrothermal processing on rutin retention and physicochemical properties of Tartary buckwheat enriched dough and Chinese steamed bread

    International Journal of Food Science & Technology

    Xia Wang, Dong Fan and Tianliang Zhang

    Version of Record online : 19 JUN 2017, DOI: 10.1111/ijfs.13497

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    Wheat starch production, structure, functionality and applications—a review

    International Journal of Food Science & Technology

    Volume 52, Issue 1, January 2017, Pages: 38–58, Khetan Shevkani, Narpinder Singh, Ritika Bajaj and Amritpal Kaur

    Version of Record online : 24 NOV 2016, DOI: 10.1111/ijfs.13266

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    Cereal processing and glycaemic response

    International Journal of Food Science & Technology

    Volume 52, Issue 1, January 2017, Pages: 22–37, Peter A. Sopade

    Version of Record online : 24 NOV 2016, DOI: 10.1111/ijfs.13237

  11. Potentially probiotic acetic acid bacteria isolation and identification from traditional dairies microbiota

    International Journal of Food Science & Technology

    Volume 50, Issue 4, April 2015, Pages: 1056–1064, Babak Haghshenas, Yousef Nami, Norhafizah Abdullah, Dayang Radiah, Rozita Rosli, Abolfazl Barzegari and Ahmad Yari Khosroushahi

    Version of Record online : 8 DEC 2014, DOI: 10.1111/ijfs.12718

  12. Hazelnut milk fermentation using probiotic Lactobacillus rhamnosus GG and inulin

    International Journal of Food Science & Technology

    Volume 49, Issue 12, December 2014, Pages: 2553–2562, Neus Bernat, Maite Cháfer, Amparo Chiralt and Chelo González-Martínez

    Version of Record online : 2 JUN 2014, DOI: 10.1111/ijfs.12585

  13. Osmodehydration assisted by ohmic heating/pulse vacuum in apples (cv. Fuji): retention of polyphenols during refrigerated storage

    International Journal of Food Science & Technology

    Volume 52, Issue 5, May 2017, Pages: 1203–1210, Jorge Moreno, Pamela Zúñiga, Franck Dorvil, Guillermo Petzold, Karla Mella and Graciela Bugueño

    Version of Record online : 29 MAR 2017, DOI: 10.1111/ijfs.13385

  14. 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

  15. Fructans, water-soluble fibre and fermentable sugars in bread and pasta made with ancient and modern wheat

    International Journal of Food Science & Technology

    Volume 51, Issue 3, March 2016, Pages: 555–564, Pierre Gélinas, Carole McKinnon and Fleur Gagnon

    Version of Record online : 24 DEC 2015, DOI: 10.1111/ijfs.13022

  16. Sugar replacement in sweetened bakery goods

    International Journal of Food Science & Technology

    Volume 49, Issue 9, September 2014, Pages: 1963–1976, Susanne Struck, Doris Jaros, Charles S. Brennan and Harald Rohm

    Version of Record online : 1 AUG 2014, DOI: 10.1111/ijfs.12617

  17. The effects of processing and packaging parameters on the occurrence of sulphide black in canned meat

    International Journal of Food Science & Technology

    Volume 49, Issue 7, July 2014, Pages: 1635–1643, Fiorella B. H. Dantas, Sílvia T. Dantas, Daisy Moitinho, Carolina C. M. Albers and Marise A. R. Pollonio

    Version of Record online : 30 DEC 2013, DOI: 10.1111/ijfs.12466

  18. 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

  19. Survival of Escherichia coli O157:H7, nitrite content and sensory acceptance of low-salt Chinese paocai fermented by screened lactic acid bacteria

    International Journal of Food Science & Technology

    Volume 51, Issue 10, October 2016, Pages: 2178–2184, Yuanlong Chi, Qisheng Zhang, Gong Chen, Jiayuan Zhao, Hongmei Zhang, Dongying Jia and Kai Yao

    Version of Record online : 21 JUL 2016, DOI: 10.1111/ijfs.13197

  20. High-pressure processing of Manuka honey: brown pigment formation, improvement of antibacterial activity and hydroxymethylfurfural content

    International Journal of Food Science & Technology

    Volume 50, Issue 1, January 2015, Pages: 178–185, Noor Akhmazillah Fauzi and Mohammed M. Farid

    Version of Record online : 31 JUL 2014, DOI: 10.1111/ijfs.12630