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There are 15444 results for: content related to: Sensory evaluation of organic and conventional fruits and vegetables available to Irish consumers

  1. Mathematical approach to assessing spelt cultivars (Triticum aestivum subsp. spelt) for pasta making

    International Journal of Food Science & Technology

    Volume 48, Issue 1, January 2013, Pages: 195–203, Jelena Filipović, Lato Pezo, Nada Filipović, Vladimir Filipović, Marija Bodroža-Solarov and Miroslav Plančak

    Article first published online : 12 SEP 2012, DOI: 10.1111/j.1365-2621.2012.03177.x

  2. Effect of processing treatments (frozen, frying) on contents of minerals in tissues of ‘frutti di mare’

    International Journal of Food Science & Technology

    Volume 48, Issue 2, February 2013, Pages: 238–245, Czech Anna and Stachyra Kamila

    Article first published online : 11 SEP 2012, DOI: 10.1111/j.1365-2621.2012.03179.x

  3. Antioxidant activity, phenolic and anthocyanin contents of various rhubarb (Rheum spp.) varieties

    International Journal of Food Science & Technology

    Volume 48, Issue 1, January 2013, Pages: 172–178, Gary R. Takeoka, Lan Dao, Leslie Harden, Alberto Pantoja and Joseph C. Kuhl

    Article first published online : 11 SEP 2012, DOI: 10.1111/j.1365-2621.2012.03174.x

  4. Effect of drying temperature on key odourants in kaffir lime (Citrus hystrix D.C., Rutaceae) leaves

    International Journal of Food Science & Technology

    Volume 48, Issue 1, January 2013, Pages: 143–149, Wannee Jirapakkul, Patcharaporn Tinchan and Siree Chaiseri

    Article first published online : 11 SEP 2012, DOI: 10.1111/j.1365-2621.2012.03170.x

  5. Chemical and colour changes related to the use of sorbates and ascorbic acid in pickled cucumbers and caperberries during long-term storage

    International Journal of Food Science & Technology

    Volume 48, Issue 1, January 2013, Pages: 179–186, Antonio Higinio Sánchez, Francisco Javier Casado, Víctor Manuel Beato, Antonio de Castro and Alfredo Montaño

    Article first published online : 11 SEP 2012, DOI: 10.1111/j.1365-2621.2012.03175.x

  6. Effect of a multi-step preparation of amaranth and palm nut sauces on their carotenoid content and retinol activity equivalent values

    International Journal of Food Science & Technology

    Volume 48, Issue 1, January 2013, Pages: 204–210, Waliou Amoussa-Hounkpatin, Claire Mouquet-Rivier, Adéchola Pierre Polycarpe Kayodé, Joseph Djidjoho Hounhouigan and Sylvie Avallone

    Article first published online : 11 SEP 2012, DOI: 10.1111/j.1365-2621.2012.03178.x

  7. In vitro starch digestion in sweet potato (Ipomoea batatas L.) flours

    International Journal of Food Science & Technology

    Volume 48, Issue 1, January 2013, Pages: 150–156, Gladys Chen and Peter Sopade

    Article first published online : 12 SEP 2012, DOI: 10.1111/j.1365-2621.2012.03171.x

  8. Identification of key sensory attributes for consumer acceptance and instrumental quality of aseptic-packaged cooked rice

    International Journal of Food Science & Technology

    Han Sub Kwak, Misook Kim, Youngseung Lee and Yoonhwa Jeong

    Article first published online : 16 OCT 2014, DOI: 10.1111/ijfs.12684

  9. The phenolic profiles and antioxidant activity in different types of tea

    International Journal of Food Science & Technology

    Volume 48, Issue 1, January 2013, Pages: 163–171, Jun Yang and Rui H. Liu

    Article first published online : 11 SEP 2012, DOI: 10.1111/j.1365-2621.2012.03173.x

  10. Effect of silver carp (Hypophthalmichthys molitrix) muscle hydrolysates and fish skin hydrolysates on the quality of common carp (Cyprinus carpio) during 4 °C storage

    International Journal of Food Science & Technology

    Volume 48, Issue 1, January 2013, Pages: 187–194, Sumei Hu, Yongkang Luo, Jianyun Cui, Wei Lu, Hang Wang, Juan You and Huixing Shen

    Article first published online : 12 SEP 2012, DOI: 10.1111/j.1365-2621.2012.03176.x

  11. Optimisation of wheat flour-based sponge cake formulation containing tapioca starch and xanthan gum

    International Journal of Food Science & Technology

    Busarawan Chaiya, Rungnaphar Pongsawatmanit and Witoon Prinyawiwatkul

    Article first published online : 26 NOV 2014, DOI: 10.1111/ijfs.12706

  12. Empirical and diffusion models to describe water transport into chickpea (Cicer arietinum L.)

    International Journal of Food Science & Technology

    Volume 48, Issue 2, February 2013, Pages: 267–273, Wilton P. da Silva, Cleide M. D. P. S. e Silva, Jossyl A. R. de Sousa and Vera S. O. Farias

    Article first published online : 21 SEP 2012, DOI: 10.1111/j.1365-2621.2012.03183.x

  13. Nutrients, technological properties and genetic relationships among twenty cowpea landraces cultivated in West Africa

    International Journal of Food Science & Technology

    Volume 47, Issue 12, December 2012, Pages: 2636–2647, Yann E. Madodé, Anita R. Linnemann, Martinus J.R. Nout, Ben Vosman, Djidjoho J. Hounhouigan and Martinus A.J.S. van Boekel

    Article first published online : 22 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03146.x

  14. A method to correct the wide discrepancy between Brunauer, Emmett and Teller water and N2 surface areas of adsorbents

    International Journal of Food Science & Technology

    Volume 47, Issue 11, November 2012, Pages: 2366–2371, Matthew Caurie

    Article first published online : 3 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03111.x

  15. 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

  16. 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

  17. 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

  18. Effect of grape dietary fibre on the storage stability of innovative functional seafood products made from farmed meagre (Argyrosomus regius)

    International Journal of Food Science & Technology

    Volume 48, Issue 1, January 2013, Pages: 10–21, Bernardo Ribeiro, Carlos Cardoso, Helena A. Silva, Carmo Serrano, Cristina Ramos, Paulo C. Santos and Rogério Mendes

    Article first published online : 22 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03151.x

  19. Effect of processing and storage on the fatty acid composition of n-3 or n-6 fatty acid-enriched eggs

    International Journal of Food Science & Technology

    Volume 47, Issue 11, November 2012, Pages: 2388–2396, Evropi Botsoglou, Alexander Govaris, Andreana Pexara and Dimitrios Fletouris

    Article first published online : 3 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03114.x

  20. Changes in volatile compounds and oil quality with malaxation time of Tunisian cultivars of Olea europea

    International Journal of Food Science & Technology

    Volume 48, Issue 1, January 2013, Pages: 74–81, Ouni Youssef, Guerfel Mokhtar, Chedly Abdelly, Salma Nayet Mohamed, Zarrouk Mokhtar and Flamini Guido

    Article first published online : 22 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03160.x