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There are 4865 results for: content related to: Evaluation of minimal processing of orange juice by automated data analysis of volatiles and nonvolatile polar compounds determined by gas chromatography coupled to mass spectrometry

  1. 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

  2. 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

  3. The impact of strawflower and mistletoe extract on quality properties of rainbow trout fillets

    International Journal of Food Science & Technology

    Volume 48, Issue 11, November 2013, Pages: 2228–2238, Fatih Özogul, Bünyamin Kus and Esmeray Kuley

    Version of Record online : 10 JUN 2013, DOI: 10.1111/ijfs.12209

  4. Hypotensive, hypoglycaemic and hypolipidaemic effects of bioactive compounds from microalgae and marine micro-organisms

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1705–1717, Chao Zhao, Yijing Wu, Chengfeng Yang, Bin Liu and Yifan Huang

    Version of Record online : 20 JUN 2015, DOI: 10.1111/ijfs.12860

  5. 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

  6. You have full text access to this OnlineOpen article
    A review of the impact of processing on nutrient bioaccessibility and digestion of almonds

    International Journal of Food Science & Technology

    Volume 51, Issue 9, September 2016, Pages: 1937–1946, Myriam Marie-Louise Grundy, Karen Lapsley and Peter Rory Ellis

    Version of Record online : 31 JUL 2016, DOI: 10.1111/ijfs.13192

  7. Variation in human sweet taste receptor may result in different levels of sweet intensity variability between sweet stimuli

    International Journal of Food Science & Technology

    Volume 51, Issue 9, September 2016, Pages: 1958–1966, James C. Waksmonski and Kadri Koppel

    Version of Record online : 14 JUL 2016, DOI: 10.1111/ijfs.13174

  8. The role of compositing cereals with legumes to alleviate protein energy malnutrition in Africa

    International Journal of Food Science & Technology

    Volume 51, Issue 3, March 2016, Pages: 543–554, Makumba C. Temba, Patrick B. Njobeh, Oluwafemi A. Adebo, Adetola O. Olugbile and Eugenie Kayitesi

    Version of Record online : 18 JAN 2016, DOI: 10.1111/ijfs.13035

  9. 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

  10. 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

    Version of Record online : 23 NOV 2012, DOI: 10.1111/ijfs.12012

  11. Biopolymer films and the effects of added lipids, nanoparticles and antimicrobials on their mechanical and barrier properties: a review

    International Journal of Food Science & Technology

    Volume 51, Issue 9, September 2016, Pages: 1967–1978, Javier Castro-Rosas, Andres M. Cruz-Galvez, Carlos Alberto Gomez-Aldapa, Reyna N. Falfan-Cortes, Fabiola Araceli Guzman-Ortiz and Maria Luisa Rodríguez-Marín

    Version of Record online : 18 JUL 2016, DOI: 10.1111/ijfs.13183

  12. Alginate-based and protein-based materials for probiotics encapsulation: a review

    International Journal of Food Science & Technology

    Volume 48, Issue 7, July 2013, Pages: 1339–1351, Qiu-Yue Dong, Meng-Yan Chen, Yang Xin, Xue-Yan Qin, Zhuo Cheng, Lu-E Shi and Zhen-Xing Tang

    Version of Record online : 16 JAN 2013, DOI: 10.1111/ijfs.12078

  13. Effects of hydrocolloids on chemical properties and cooking quality of gluten-free spaghetti

    International Journal of Food Science & Technology

    Volume 48, Issue 5, May 2013, Pages: 972–983, Lucia Padalino, Marcella Mastromatteo, Pasquale De Vita, Donatella Bianca Maria Ficco and Matteo Alessandro Del Nobile

    Version of Record online : 27 DEC 2012, DOI: 10.1111/ijfs.12049

  14. Refining of edible oils: a critical appraisal of current and potential technologies

    International Journal of Food Science & Technology

    Volume 50, Issue 1, January 2015, Pages: 13–23, Chandrasekar Vaisali, Sampath Charanyaa, Prasanna D. Belur and I. Regupathi

    Version of Record online : 26 SEP 2014, DOI: 10.1111/ijfs.12657

  15. 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

  16. 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

    Version of Record online : 21 JAN 2014, DOI: 10.1111/ijfs.12488

  17. Effects of high-pressure homogenisation on physicochemical characteristics of partially skimmed milk

    International Journal of Food Science & Technology

    Volume 49, Issue 3, March 2014, Pages: 861–866, Marcelo M. Pedras, Alline A. L. Tribst and Marcelo Cristianini

    Version of Record online : 8 OCT 2013, DOI: 10.1111/ijfs.12378

  18. 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

    Version of Record online : 13 MAY 2013, DOI: 10.1111/ijfs.12147

  19. A comparative study on phenolic profile, vitamin C content and antioxidant activity of Italian honeys of different botanical origin

    International Journal of Food Science & Technology

    Volume 48, Issue 9, September 2013, Pages: 1899–1908, Annamaria Perna, Immacolata Intaglietta, Amalia Simonetti and Emilio Gambacorta

    Version of Record online : 17 MAY 2013, DOI: 10.1111/ijfs.12169

  20. Effects of pineapple pomace fibre on physicochemical properties of composite flour and dough, and consumer acceptance of fibre-enriched wheat bread

    International Journal of Food Science & Technology

    Volume 51, Issue 5, May 2016, Pages: 1120–1129, Phantipha Chareonthaikij, Tanat Uan-On and Witoon Prinyawiwatkul

    Version of Record online : 19 FEB 2016, DOI: 10.1111/ijfs.13072