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There are 827702 results for: content related to: Characterisation of Sierra Morena citrus blossom honey ( Citrus sp)

  1. Invited review: Modelling quality changes of fruits and vegetables during drying: a review

    International Journal of Food Science & Technology

    Volume 45, Issue 9, September 2010, Pages: 1755–1767, Sakamon Devahastin and Chalida Niamnuy

    Article first published online : 27 AUG 2010, DOI: 10.1111/j.1365-2621.2010.02352.x

  2. Wine waste treatment methodology

    International Journal of Food Science & Technology

    Volume 41, Issue 10, December 2006, Pages: 1117–1151, Ioannis S. Arvanitoyannis, Demetrios Ladas and Athanasios Mavromatis

    Article first published online : 11 OCT 2006, DOI: 10.1111/j.1365-2621.2005.01112.x

  3. Osmotic dehydration kinetics of carrot cubes in sodium chloride solution

    International Journal of Food Science & Technology

    Volume 43, Issue 8, August 2008, Pages: 1361–1370, Bahadur Singh, Parmjit S. Panesar and Vikas Nanda

    Article first published online : 15 FEB 2008, DOI: 10.1111/j.1365-2621.2007.01623.x

  4. Physico-chemical studies on a wide composition range of low-moisture glucose–fructose mixtures: rates of crystallisation

    International Journal of Food Science & Technology

    Volume 44, Issue 1, January 2009, Pages: 197–205, Ioannis S. Arvanitoyannis

    Article first published online : 11 SEP 2008, DOI: 10.1111/j.1365-2621.2008.01740.x

  5. Palynological and physicochemical data characterisation of honeys produced in the Entre-Douro e Minho region of Portugal

    International Journal of Food Science & Technology

    Volume 45, Issue 6, June 2010, Pages: 1255–1262, Xesús Feás, José Pires, María Letícia Estevinho, Antonio Iglesias and José Pedro Pinto De Araujo

    Article first published online : 26 MAY 2010, DOI: 10.1111/j.1365-2621.2010.02268.x

  6. Effect of moisture content on glass transition and sticky point temperatures of sugarcane, palmyra-palm and date-palm jaggery granules

    International Journal of Food Science & Technology

    Volume 45, Issue 1, January 2010, Pages: 94–104, Polamarasetty V. K. Jagannadha Rao, Madhusweta Das and Susanta K. Das

    Article first published online : 11 DEC 2009, DOI: 10.1111/j.1365-2621.2009.02108.x

  7. Fat, wheat bran and salt effects on cooking properties of meat patties studied by response surface methodology

    International Journal of Food Science & Technology

    Volume 45, Issue 10, October 2010, Pages: 1980–1992, Hasibe Tekin, Cemalettin Saricoban and Mustafa Tahsin Yilmaz

    Article first published online : 16 AUG 2010, DOI: 10.1111/j.1365-2621.2010.02357.x

  8. An apparatus for on-line measuring electric field intensity during microwave heating: a theoretical consideration

    International Journal of Food Science & Technology

    Volume 40, Issue 7, August 2005, Pages: 743–757, Yi-Chung Fu, Binghuei B. Yang, Chung-Jen Chen and Shiow-Shuh Sheen

    Article first published online : 20 JUL 2005, DOI: 10.1111/j.1365-2621.2005.00994.x

  9. Water vapour transmission in chocolate

    International Journal of Food Science & Technology

    Volume 38, Issue 4, April 2003, Pages: 493–497, Antonio C. B. Antunes and Isa G. J. de Avellar

    Article first published online : 26 MAR 2003, DOI: 10.1046/j.1365-2621.2003.00706.x

  10. A neuro-fuzzy computational approach for multicriteria optimisation of the quality of espresso coffee by pod based on the extraction time, temperature and blend

    International Journal of Food Science & Technology

    Volume 47, Issue 4, April 2012, Pages: 837–846, Lucia Russo, Donatella Albanese, Constantinos I. Siettos, Marisa Di Matteo and Silvestro Crescitelli

    Article first published online : 20 MAR 2012, DOI: 10.1111/j.1365-2621.2011.02916.x

  11. Viscosity of tangerine and lemon juices as a function of temperature and concentration

    International Journal of Food Science & Technology

    Volume 42, Issue 7, July 2007, Pages: 804–818, Mikail A. Magerramov, Aziz I. Abdulagatov, Ilmutdin M. Abdulagatov and Nazim D. Azizov

    Article first published online : 18 JUN 2007, DOI: 10.1111/j.1365-2621.2007.01286.x

  12. Water sorption isotherms and thermodynamic properties of pearl millet grain

    International Journal of Food Science & Technology

    Volume 45, Issue 4, April 2010, Pages: 828–838, André Luis Duarte Goneli, Paulo Cesar Corrêa, Gabriel Henrique Horta De Oliveira, Cassandra Ferreira Gomes and Fernando Mendes Botelho

    Article first published online : 23 MAR 2010, DOI: 10.1111/j.1365-2621.2010.02208.x

  13. Extrusion of cassava starch with either variations in ascorbic acid concentration or pH

    International Journal of Food Science & Technology

    Volume 35, Issue 2, March 2000, Pages: 141–154, Pensiri Sriburi and Sandra E. Hill

    Article first published online : 25 DEC 2001, DOI: 10.1046/j.1365-2621.2000.00360.x

  14. Mathematical modelling of mass transfer in the concentration polarisation layer of flat-sheet membranes during clarification of pomegranate juice

    International Journal of Food Science & Technology

    Volume 45, Issue 10, October 2010, Pages: 2096–2100, Hossein Mirsaeedghazi, Zahra Emam-Djomeh, Sayed M. Mousavi, Vali Enjileha, Mahdi Navidbakhsh and Seyyedeh M. Mirhashemi

    Article first published online : 16 AUG 2010, DOI: 10.1111/j.1365-2621.2010.02377.x

  15. Original article: Supercritical CO2 extraction of soybean oil: process optimisation and triacylglycerol composition

    International Journal of Food Science & Technology

    Volume 45, Issue 9, September 2010, Pages: 1939–1946, Stela Jokić, Zoran Zeković, Senka Vidović, Rezica Sudar, Ivana Nemet, Mate Bilić and Darko Velić

    Article first published online : 27 AUG 2010, DOI: 10.1111/j.1365-2621.2010.02358.x

  16. Original article: Effect of sucrose and glycerol mixtures in the osmotic solution on characteristics of osmotically dehydrated mandarin cv. (Sai-Namphaung)

    International Journal of Food Science & Technology

    Volume 45, Issue 9, September 2010, Pages: 1918–1924, Kanitta Pattanapa, Nantawan Therdthai, Withida Chantrapornchai and Weibiao Zhou

    Article first published online : 27 AUG 2010, DOI: 10.1111/j.1365-2621.2010.02353.x

  17. The kinetics of polyphenol degradation during the drying of Malaysian cocoa beans

    International Journal of Food Science & Technology

    Volume 40, Issue 3, March 2005, Pages: 323–331, Tin Mar Kyi, Wan Ramli Wan Daud, Abu Bakar Mohammad, Mohd. Wahid Samsudin, Abdul Amir Hassan Kadhum and Meor Zainal Meor Talib

    Article first published online : 16 FEB 2005, DOI: 10.1111/j.1365-2621.2005.00959.x

  18. Moisture diffusivity and water activity of part-baked bread at above and sub-freezing temperatures

    International Journal of Food Science & Technology

    Volume 41, Issue 1, January 2006, Pages: 33–44, Nasser Hamdami, Jean-Yves Monteau and Alain Le Bail

    Article first published online : 19 OCT 2005, DOI: 10.1111/j.1365-2621.2005.00984.x

  19. Power and temperature distribution during microwave thawing, simulated by using Maxwell's equations and Lambert's law

    International Journal of Food Science & Technology

    Volume 40, Issue 1, January 2005, Pages: 9–21, Chang Min Liu, Qi Zhi Wang and Noboru Sakai

    Article first published online : 7 JAN 2005, DOI: 10.1111/j.1365-2621.2004.00904.x

  20. Convective heat transfer in herb and spices during open sundrying

    International Journal of Food Science & Technology

    Volume 44, Issue 4, April 2009, Pages: 657–665, Jaishree Akhilesh Prasad

    Article first published online : 13 FEB 2009, DOI: 10.1111/j.1365-2621.2006.01269.x