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There are 41240 results for: content related to: Effect of high-pressure homogenisation on the retention of selected aroma compounds in model dairy emulsions

  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

    Article first published online : 1 OCT 2014, DOI: 10.1111/ijfs.12659

  2. 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

    Article first published online : 2 JUN 2014, DOI: 10.1111/ijfs.12578

  3. 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

    Article first published online : 23 NOV 2012, DOI: 10.1111/ijfs.12012

  4. 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

    Article first published online : 8 MAY 2015, DOI: 10.1111/ijfs.12829

  5. 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

    Article first published online : 15 NOV 2013, DOI: 10.1111/ijfs.12407

  6. 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

    Article first published online : 11 FEB 2016, DOI: 10.1111/ijfs.13060

  7. Predictive models for bacterial growth in sea bass (Dicentrarchus labrax) stored in ice

    International Journal of Food Science & Technology

    Volume 49, Issue 2, February 2014, Pages: 354–363, Conrado Carrascosa, Rafael Millán, Pedro Saavedra, José R. Jaber, Tania Montenegro, António Raposo, Esteban Pérez and Esther Sanjuán

    Article first published online : 29 AUG 2013, DOI: 10.1111/ijfs.12307

  8. Effects of cofermentation and sequential inoculation of Saccharomyces bayanus and Torulaspora delbruckii on durian wine composition

    International Journal of Food Science & Technology

    Volume 50, Issue 12, December 2015, Pages: 2653–2663, Yuyun Lu, Dejian Huang, Pin-Rou Lee and Shao-Quan Liu

    Article first published online : 30 AUG 2015, DOI: 10.1111/ijfs.12937

  9. The effect of linseed and psyllium fibre on the gelling properties of unwashed mince from farmed meagre (Argyrosomus regius)

    International Journal of Food Science & Technology

    Volume 48, Issue 10, October 2013, Pages: 2023–2033, Carlos Cardoso and Rogério Mendes

    Article first published online : 22 MAY 2013, DOI: 10.1111/ijfs.12180

  10. Comparison of nutritional value and microbiological status of new imported fish species on the German market

    International Journal of Food Science & Technology

    Volume 49, Issue 11, November 2014, Pages: 2481–2490, Horst Karl, Ines Lehmann, Monika Manthey-Karl, Carsten Meyer and Ute Ostermeyer

    Article first published online : 4 APR 2014, DOI: 10.1111/ijfs.12543

  11. Effect of industrial juice concentrate processing on phenolic profile and antioxidant capacity of black carrots

    International Journal of Food Science & Technology

    Volume 49, Issue 3, March 2014, Pages: 819–829, Sezen Suzme, Dilek Boyacioglu, Gamze Toydemir and Esra Capanoglu

    Article first published online : 8 OCT 2013, DOI: 10.1111/ijfs.12370

  12. In vitro gastrointestinal digestion of polyphenols from different molasses (pekmez) and leather (pestil) varieties

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 1027–1039, Senem Kamiloglu and Esra Capanoglu

    Article first published online : 11 NOV 2013, DOI: 10.1111/ijfs.12396

  13. 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

    Article first published online : 7 SEP 2013, DOI: 10.1111/ijfs.12309

  14. Phenolic profile, antioxidant and antiproliferative activity of black and red currants (Ribes spp.) from organic and conventional cultivation

    International Journal of Food Science & Technology

    Volume 48, Issue 4, April 2013, Pages: 715–726, Wojdyło Aneta, Oszmiański Jan, Milczarek Magdalena and Wietrzyk Joanna

    Article first published online : 28 NOV 2012, DOI: 10.1111/ijfs.12019

  15. 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

    Article first published online : 12 AUG 2014, DOI: 10.1111/ijfs.12641

  16. 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

    Article first published online : 13 AUG 2015, DOI: 10.1111/ijfs.12923

  17. Physico-mechanical evaluation of the aptitude of berries of red wine grape varieties to resist the compression in carbonic maceration vinification

    International Journal of Food Science & Technology

    Volume 48, Issue 4, April 2013, Pages: 817–825, Simone Giacosa, Fabrizio Torchio, Susana Río Segade, Federica Gaiotti, Diego Tomasi, Lorenzo Lovat, Simone Vincenzi and Luca Rolle

    Article first published online : 3 DEC 2012, DOI: 10.1111/ijfs.12032

  18. Subacute oral toxicity of cocoa tea (Camellia ptilophylla) water extract in SD rats

    International Journal of Food Science & Technology

    Volume 50, Issue 11, November 2015, Pages: 2391–2401, Kaikai Li, Xuelin Zhou, Xiaorong Yang, Xianggang Shi, Xiaohong Song, Chuangxing Ye and Chun Hay Ko

    Article first published online : 31 JUL 2015, DOI: 10.1111/ijfs.12905

  19. Antioxidant activity of prebiotic ginseng polysaccharides combined with potential probiotic Lactobacillus plantarum C88

    International Journal of Food Science & Technology

    Volume 50, Issue 7, July 2015, Pages: 1673–1682, Zhongmei He, Xiaohui Wang, Guofeng Li, Yujuan Zhao, Jian Zhang, Chunhua Niu, Li Zhang, Xue Zhang, Dashi Ying and Shengyu Li

    Article first published online : 4 MAY 2015, DOI: 10.1111/ijfs.12824

  20. The phenolic composition and antioxidant capacity of soluble and bound extracts in selected dietary spices and medicinal herbs

    International Journal of Food Science & Technology

    Volume 51, Issue 3, March 2016, Pages: 565–573, Chak-Lun Chan, Ren-You Gan and Harold Corke

    Article first published online : 13 JAN 2016, DOI: 10.1111/ijfs.13024