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There are 4838 results for: content related to: Characterisation and comparison of phenols, flavonoids and isoflavones of soymilk and their correlations with antioxidant activity

  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. 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

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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

  8. 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

  9. Effect of cocoa in diabetes: the potential of the pancreas and liver as key target organs, more than an antioxidant effect?

    International Journal of Food Science & Technology

    Volume 51, Issue 4, April 2016, Pages: 829–841, Duane D. Mellor and Nenad Naumovski

    Version of Record online : 16 FEB 2016, DOI: 10.1111/ijfs.13075

  10. Assessment of antioxidant capacity of energy drinks, energy gels and sport drinks in comparison with coffee and tea

    International Journal of Food Science & Technology

    Volume 50, Issue 1, January 2015, Pages: 240–248, Giuseppe Diamantini, Silvio Pignotti, Elena Antonini, Andrea Chiarabini, Donato Angelino and Paolino Ninfali

    Version of Record online : 31 JUL 2014, DOI: 10.1111/ijfs.12615

  11. Evaluation of physico-chemical properties, trace metal content and antioxidant activity of Indian honeys

    International Journal of Food Science & Technology

    Volume 48, Issue 3, March 2013, Pages: 578–587, Rajni Kamboj, Manav Bandhu Bera and Vikas Nanda

    Version of Record online : 23 NOV 2012, DOI: 10.1111/ijfs.12002

  12. Total antioxidant capacity of meat and meat products consumed in a reference ‘Spanish standard diet’

    International Journal of Food Science & Technology

    Volume 49, Issue 12, December 2014, Pages: 2610–2618, Joaquín Martínez, Gema Nieto and Gaspar Ros

    Version of Record online : 2 JUN 2014, DOI: 10.1111/ijfs.12577

  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. Effect of simulated gastrointestinal digestion on phenolic composition and antioxidant capacity of cooked cowpea (Vigna unguiculata) varieties

    International Journal of Food Science & Technology

    Volume 48, Issue 12, December 2013, Pages: 2638–2649, Twambo Hachibamba, Linda Dykes, Joseph Awika, Amanda Minnaar and Kwaku G. Duodu

    Version of Record online : 22 JUL 2013, DOI: 10.1111/ijfs.12260

  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. Bioactive action of β-glucosidase enzyme of Bifidobacterium longum upon isoflavone glucosides present in soymilk

    International Journal of Food Science & Technology

    Volume 48, Issue 12, December 2013, Pages: 2480–2489, José A. Marazza, Mónica A. Nazareno, Graciela Savoy de Giori and Marisa S. Garro

    Version of Record online : 12 JUL 2013, DOI: 10.1111/ijfs.12239

  18. Ready-to-eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks

    International Journal of Food Science & Technology

    Volume 48, Issue 5, May 2013, Pages: 893–902, Margaret A. Brennan, Emma Derbyshire, Brijesh K. Tiwari and Charles S. Brennan

    Version of Record online : 29 JAN 2013, DOI: 10.1111/ijfs.12055

  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. Proteolytic and angiotensin-converting enzyme-inhibitory activities of selected probiotic bacteria

    International Journal of Food Science & Technology

    Volume 51, Issue 4, April 2016, Pages: 865–874, Fatah B. Ahtesh, Lily Stojanovska, Michael L. Mathai, Vasso Apostolopoulos and Vijay K. Mishra

    Version of Record online : 28 FEB 2016, DOI: 10.1111/ijfs.13054