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There are 9127 results for: content related to: Antioxidant activity in relation to the phenolic profile during the winemaking of sweet wines V itis vinifera cv. Cabernet Sauvignon

  1. 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

  2. Non-Cartesian parallel imaging reconstruction

    Journal of Magnetic Resonance Imaging

    Volume 40, Issue 5, November 2014, Pages: 1022–1040, Katherine L. Wright, Jesse I. Hamilton, Mark A. Griswold, Vikas Gulani and Nicole Seiberlich

    Article first published online : 10 JAN 2014, DOI: 10.1002/jmri.24521

  3. 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

  4. 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

  5. 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

  6. You have free access to this content
    Hubbard-corrected DFT energy functionals: The LDA+U description of correlated systems

    International Journal of Quantum Chemistry

    Volume 114, Issue 1, 5 January 2014, Pages: 14–49, Burak Himmetoglu, Andrea Floris, Stefano de Gironcoli and Matteo Cococcioni

    Article first published online : 26 JUL 2013, DOI: 10.1002/qua.24521

  7. 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

  8. Concentration and purification of galacto-oligosaccharides using nanofiltration membranes

    International Journal of Food Science & Technology

    Volume 49, Issue 8, August 2014, Pages: 1953–1961, Mariano Michelon, Ana Paula Manera, Andrea Limoeiro Carvalho and Francisco Maugeri Filho

    Article first published online : 2 JUN 2014, DOI: 10.1111/ijfs.12582

  9. Potential of nanofiltration for the concentration of bioactive compounds from watermelon juice

    International Journal of Food Science & Technology

    Volume 49, Issue 9, September 2014, Pages: 2052–2060, Nathalia Aceval Arriola, Gielen Delfino dos Santos, Elane Schwinden Prudêncio, Luciano Vitali, José Carlos Cunha Petrus and Renata D. M. Castanho Amboni

    Article first published online : 3 MAR 2014, DOI: 10.1111/ijfs.12513

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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

  11. Evaluation of risk impact of consumers' behaviour in terms of exposure to Listeria monocytogenes in lettuce

    International Journal of Food Science & Technology

    Volume 49, Issue 10, October 2014, Pages: 2176–2183, Eva Doménech, Andrea Conchado and Isabel Escriche

    Article first published online : 17 MAR 2014, DOI: 10.1111/ijfs.12528

  12. 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

  13. Geographical characterisation of honeys according to their mineral content and antioxidant activity using a chemometric approach

    International Journal of Food Science & Technology

    Volume 49, Issue 5, May 2014, Pages: 1351–1359, Benedetta Pasquini, Mohammad Goodarzi, Serena Orlandini, Giangiacomo Beretta, Sandra Furlanetto and Bieke Dejaegher

    Article first published online : 16 DEC 2013, DOI: 10.1111/ijfs.12436

  14. Monitoring colour, volatiles in the headspace and enzyme activity to assess the quality of broccoli florets (Brassica oleracea L. italica cv. Bellstar and Legacy) during postharvest storage

    International Journal of Food Science & Technology

    Volume 49, Issue 1, January 2014, Pages: 280–287, Siva Raseetha, Indrawati Oey, David Burritt and Nazimah Hamid

    Article first published online : 11 DEC 2013, DOI: 10.1111/ijfs.12447

  15. Modelling growth of Lactobacillus plantarum and shelf life of vacuum-packaged cooked chopped pork at different temperatures

    International Journal of Food Science & Technology

    Volume 48, Issue 12, December 2013, Pages: 2580–2587, Francieli Dalcanton, Fernando Pérez-Rodríguez, Guiomar Denisse Posada-Izquierdo, Gláucia M. F. de Aragão and Rosa María García-Gimeno

    Article first published online : 31 JUL 2013, DOI: 10.1111/ijfs.12252

  16. 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

  17. Osmotic dehydration pretreatment for improving the quality attributes of frozen mango: effects of different osmotic solutes and concentrations on the samples

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 960–968, Jin-Hong Zhao, Rui Hu, Hong-Wei Xiao, Yang Yang, Fang Liu, Zhi-Lin Gan and Yuan-Ying Ni

    Article first published online : 11 NOV 2013, DOI: 10.1111/ijfs.12388

  18. Comparison of lipid and protein oxidation, total iron content and fatty acid profile of conventional and organic pork

    International Journal of Food Science & Technology

    Volume 48, Issue 10, October 2013, Pages: 2200–2206, Małgorzata Karwowska and Zbigniew J. Dolatowski

    Article first published online : 26 MAY 2013, DOI: 10.1111/ijfs.12205

  19. Neural network models to classify olive oils within the protected denomination of origin framework

    International Journal of Food Science & Technology

    Volume 48, Issue 12, December 2013, Pages: 2528–2534, José S. Torrecilla, John C. Cancilla, Gemma Matute and Pablo Díaz-Rodríguez

    Article first published online : 8 AUG 2013, DOI: 10.1111/ijfs.12245

  20. Enzymatic and non-enzymatic antioxidant systems of minimally processed cactus stems (Opuntia ficus-indica Mill.) packaged under modified atmospheres

    International Journal of Food Science & Technology

    Volume 48, Issue 12, December 2013, Pages: 2603–2612, Rosa I. Ventura-Aguilar, Fernando Rivera-Cabrera, Daniel Méndez-Iturbide, Clara Pelayo-Zaldívar and Elsa Bosquez-Molina

    Article first published online : 14 AUG 2013, DOI: 10.1111/ijfs.12256