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There are 51337 results for: content related to: Experimental consideration for the use of check-all-that-apply questions to describe the sensory properties of orange juices

  1. Modelling of dough formation process and structure evolution during farinograph test

    International Journal of Food Science & Technology

    Volume 48, Issue 1, January 2013, Pages: 121–127, Massimo Migliori and Sebastiano Correra

    Article first published online : 11 SEP 2012, DOI: 10.1111/j.1365-2621.2012.03167.x

  2. Antioxidant capacity and total reducing power of balsamic and traditional balsamic vinegar from Modena and Reggio Emilia by conventional chemical assays

    International Journal of Food Science & Technology

    Volume 48, Issue 1, January 2013, Pages: 114–120, Emanuela Greco, Rinaldo Cervellati and Maria Luisa Litterio

    Article first published online : 11 SEP 2012, DOI: 10.1111/j.1365-2621.2012.03166.x

  3. Effect of the cluster heterogeneity on mechanical properties, chromatic indices and chemical composition of Italia table grape berries (Vitis vinifera L.) sorted by flotation

    International Journal of Food Science & Technology

    Volume 48, Issue 1, January 2013, Pages: 103–113, Susana Río Segade, Simone Giacosa, Laura de Palma, Vittorino Novello, Fabrizio Torchio, Vincenzo Gerbi and Luca Rolle

    Article first published online : 1 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03164.x

  4. Controlled and modified atmospheres influence chilling injury, fruit quality and antioxidative system of Japanese plums (Prunus salicina Lindell)

    International Journal of Food Science & Technology

    Volume 48, Issue 2, February 2013, Pages: 363–374, Sukhvinder Pal Singh and Zora Singh

    Article first published online : 1 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03196.x

  5. Effect of extraction conditions on hemicellulose yields and optimisation for industrial processes

    International Journal of Food Science & Technology

    Volume 47, Issue 12, December 2012, Pages: 2597–2605, Hilal Yılmaz Celebioglu, Deniz Cekmecelioglu, Muhammet Dervisoglu and Talip Kahyaoglu

    Article first published online : 14 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03139.x

  6. Antioxidant properties of different milk fermented with lactic acid bacteria and yeast

    International Journal of Food Science & Technology

    Volume 47, Issue 12, December 2012, Pages: 2493–2502, Alfredo Parrella, Emanuela Caterino, Margherita Cangiano, Emma Criscuolo, Chiara Russo, Margherita Lavorgna and Marina Isidori

    Article first published online : 13 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03127.x

  7. Potential use of extra virgin olive oil in bakery products rich in fats: a comparative study with refined oils

    International Journal of Food Science & Technology

    Volume 48, Issue 1, January 2013, Pages: 82–88, Francesco Caponio, Mariagrazia Giarnetti, Vito M. Paradiso, Carmine Summo and Tommaso Gomes

    Article first published online : 22 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03161.x

  8. Effective diffusivities and energy consumption of daylily in microwave drying

    International Journal of Food Science & Technology

    Volume 47, Issue 12, December 2012, Pages: 2648–2654, Shenghua Ding, Jia You, Kejing An, Yuan Li and Zhengfu Wang

    Article first published online : 22 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03147.x

  9. Maintenance of postharvest quality and bioactive compounds of fresh-cut sweet leaf bush (Sauropus androgynus L. Merr.) through hot CaCl2 dips

    International Journal of Food Science & Technology

    Volume 47, Issue 12, December 2012, Pages: 2662–2670, Suriyan Supapvanich, Rachaya Arkajak and Ko Yalai

    Article first published online : 22 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03149.x

  10. Antioxidant activity and polyphenol contents in Brazilian green propolis extracts prepared with the use of ethanol and water as solvents in different pH values

    International Journal of Food Science & Technology

    Volume 47, Issue 12, December 2012, Pages: 2510–2518, Beatriz C. B. S. Mello and Miriam D. Hubinger

    Article first published online : 13 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03129.x

  11. Enhanced antimicrobial activity of nisin in combination with allyl isothiocyanate against Listeria monocytogenes,Staphylococcus aureus,Salmonella Typhimurium and Shigella boydii

    International Journal of Food Science & Technology

    Volume 48, Issue 2, February 2013, Pages: 324–333, Yunyun Zou, Lae-Seung Jung, Seung Hwan Lee, Sungkyun Kim, Youngjae Cho and Juhee Ahn

    Article first published online : 1 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03190.x

  12. Characterisation of pear distillates from wild and cultivated varieties in Sardinia

    International Journal of Food Science & Technology

    Volume 47, Issue 12, December 2012, Pages: 2519–2531, Giuseppe Versini, Mario A. Franco, Sergio Moser and Gavina Manca

    Article first published online : 13 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03130.x

  13. Compression properties of the fruit body of king oyster mushroom Pleurotus eryngii

    International Journal of Food Science & Technology

    Volume 47, Issue 12, December 2012, Pages: 2487–2492, Yukiharu Ogawa, Akiko Miyazawa, Nami Yamamoto and Akira Suzuki

    Article first published online : 13 AUG 2012, DOI: 10.1111/j.1365-2621.2012.3126.x

  14. Process development for spray drying a value-added extract from aflatoxin-contaminated peanut meal

    International Journal of Food Science & Technology

    Volume 48, Issue 1, January 2013, Pages: 58–66, Aaron J. Oakes, Brittany L. White, Marshall Lamb, Victor Sobolev, Timothy H. Sanders and Jack P. Davis

    Article first published online : 22 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03158.x

  15. Study on enhanced absorption of phenolic compounds of Lactobacillus-fermented turmeric (Curcuma longa Linn.) beverages in rats

    International Journal of Food Science & Technology

    Volume 47, Issue 11, November 2012, Pages: 2380–2387, Plangpin Pianpumepong, Anil Kumar Anal, Galayanee Doungchawee and Athapol Noomhorm

    Article first published online : 3 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03113.x

  16. Investigation of TiO2 nanoparticle efficiency on decolourisation of industrial date syrup

    International Journal of Food Science & Technology

    Volume 48, Issue 2, February 2013, Pages: 316–323, Mahshad Nasabi, Mohsen Labbafi, Mehri HadiNezhad, Mohammadreza Khanmohammadi and Amir Bagheri Garmarudi

    Article first published online : 21 SEP 2012, DOI: 10.1111/j.1365-2621.2012.03189.x

  17. Optimisation of process parameters for the degradation of caffeic acid in sugar solutions

    International Journal of Food Science & Technology

    Volume 47, Issue 12, December 2012, Pages: 2477–2486, Danny M. T. Nguyen and William O. S. Doherty

    Article first published online : 13 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03125.x

  18. Effect of y-radiation on chives safety and quality

    International Journal of Food Science & Technology

    Volume 47, Issue 11, November 2012, Pages: 2436–2443, Maria Paula Junqueira-Gonçalves, Gustavo E. Zuñiga, Herman Zárate, Karina Arcos, Angélica Ganga and Joseph Miltz

    Article first published online : 3 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03120.x

  19. The effects of beeswax coating on quality of Kashar cheese during ripening

    International Journal of Food Science & Technology

    Volume 47, Issue 12, December 2012, Pages: 2582–2589, Fırat Yilmaz and Elif Dagdemir

    Article first published online : 14 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03137.x

  20. The effect of postharvest handling and processing on sea urchin (Evechinus chloroticus) gonad quality

    International Journal of Food Science & Technology

    Volume 47, Issue 12, December 2012, Pages: 2545–2553, Wasseela Verachia, Brian Niven and Philip J. Bremer

    Article first published online : 14 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03133.x