International Journal of Food Science & Technology

Cover image for Vol. 48 Issue 9

September 2013

Volume 48, Issue 9

Pages 1775–1990

  1. Original articles

    1. Top of page
    2. Original articles
    3. Short communication
    1. Chlorine dioxide treatment decreases respiration and ethylene synthesis in fresh-cut ‘Hami’ melon fruit (pages 1775–1782)

      Qin Guo, Xin Lv, Fei Xu, Yuli Zhang, Jide Wang, Honghui Lin and Bin Wu

      Version of Record online: 22 JUL 2013 | DOI: 10.1111/ijfs.12149

    2. Co-inoculation of yeast and lactic acid bacteria to improve cherry wines sensory quality (pages 1783–1790)

      Shu Yang Sun, Han Sheng Gong, Kun Zhao, Xiao Lin Wang, Xue Wang, Xi Hao Zhao, Bing Yu and Huan Xin Wang

      Version of Record online: 13 MAY 2013 | DOI: 10.1111/ijfs.12151

    3. Characteristics of Aspergillus niger xylanases produced on rice husk and wheat bran in submerged culture and solid-state fermentation for an applicability proposal (pages 1798–1807)

      Isabel Membrillo Venegas, Janeth Fuentes-Hernández, Mayola García-Rivero and Aurora Martínez-Trujillo

      Version of Record online: 13 MAY 2013 | DOI: 10.1111/ijfs.12153

    4. Physicochemical characteristics and shelf life estimation of maize/soybean extrudates added with bovine haemoglobin (pages 1808–1814)

      María S. Caballero, Silvina R. Drago, Silvia C. Costa, Nora G. Sabbag and Rolando J. González

      Version of Record online: 13 MAY 2013 | DOI: 10.1111/ijfs.12154

    5. Cyanogenic potential of fresh and frozen cassava on retail sale in three Irish cities: a snapshot survey (pages 1815–1821)

      Gerard M. O'Brien, Ruth R. Weir, Kirsty Moody and Phoebe W. S. Liu

      Version of Record online: 15 MAY 2013 | DOI: 10.1111/ijfs.12155

    6. Optimisation of sunflower oil deodorising: balance between oil stability and other quality attributes (pages 1822–1827)

      Talal E. Suliman, Zong Meng, Jin Wei Li, Jiang Jiang and Yuanfa Liu

      Version of Record online: 15 MAY 2013 | DOI: 10.1111/ijfs.12156

    7. Effect of microwave-assisted extraction on the release of polyphenols from ginger (Zingiber officinale) (pages 1828–1833)

      Ismail Rahath Kubra, Devender Kumar and Lingamallu Jagan Mohan Rao

      Version of Record online: 15 MAY 2013 | DOI: 10.1111/ijfs.12157

    8. Antifungal properties of Zinc-compounds against toxigenic fungi and mycotoxin (pages 1834–1840)

      Geovana D. Savi, Adailton J. Bortoluzzi and Vildes M. Scussel

      Version of Record online: 15 MAY 2013 | DOI: 10.1111/ijfs.12158

    9. Changes in amino acid contents, texture and microstructure of bamboo shoots during pickling process (pages 1847–1853)

      Jiong Zheng, Fusheng Zhang, Chunhong Zhou, Guangjing Chen, Mao Lin and Jianquan Kan

      Version of Record online: 15 MAY 2013 | DOI: 10.1111/ijfs.12160

    10. Supercritical CO2 extraction of oleanolic acid from grape pomace (pages 1854–1860)

      Laura Chronopoulou, Angelo C. Agatone and Cleofe Palocci

      Version of Record online: 15 MAY 2013 | DOI: 10.1111/ijfs.12161

    11. Industrial orange juice debittering: effect on volatile compounds and overall quality attributes (pages 1861–1867)

      Rocío Fernández-Vázquez, Carla M. Stinco, Dolores Hernanz, Francisco J. Heredia and Isabel M. Vicario

      Version of Record online: 17 MAY 2013 | DOI: 10.1111/ijfs.12163

    12. The development of free amino acids and volatile compounds in cheese ‘Oloumoucké tvarůžky’ (PGI) during ripening (pages 1868–1876)

      Vendula Pachlová, František Buňka, Martina Chromečková, Leona Buňková, Petr Barták and Pavel Pospíšil

      Version of Record online: 17 MAY 2013 | DOI: 10.1111/ijfs.12164

    13. A comparison study of the impact of boiling and high pressure steaming on the stability of soybean trypsin inhibitor (pages 1877–1883)

      Jian-Dong Shen, Qiu-Feng Cai, Guang-Ming Liu, Ling Zhang, Ling-Jing Zhang and Min-Jie Cao

      Version of Record online: 17 MAY 2013 | DOI: 10.1111/ijfs.12165

    14. Screening culinary herbs for antioxidant and α-glucosidase inhibitory activities (pages 1884–1891)

      Kai Tze Kee, Marilyn Koh, Li Xuan Oong and Ken Ng

      Version of Record online: 17 MAY 2013 | DOI: 10.1111/ijfs.12166

    15. Standardisation of the sour cassava starch reduces the processing time by fermentation water monitoring (pages 1892–1898)

      Ana C. M. de Sena Aquino, Juliane M. Pereira, Lucas B. Watanabe and Edna R. Amante

      Version of Record online: 17 MAY 2013 | DOI: 10.1111/ijfs.12167

    16. A comparative study on phenolic profile, vitamin C content and antioxidant activity of Italian honeys of different botanical origin (pages 1899–1908)

      Annamaria Perna, Immacolata Intaglietta, Amalia Simonetti and Emilio Gambacorta

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

    17. Are disulphide bonds formed during acid gelation of preheated milk? (pages 1940–1948)

      Marie-Hélène Famelart, Ngoc Huyen Tran Le, Thomas Croguennec and Florence Rousseau

      Version of Record online: 22 MAY 2013 | DOI: 10.1111/ijfs.12174

    18. Physical and nutritional properties of extruded products based on whole grain with the addition of wild legumes (Vicia lutea subsp. lutea var. hirta and Vicia sativa subsp. sativa) (pages 1949–1955)

      Elena Pastor-Cavada, Silvina R. Drago, Rolando J. González, Rocío Juan, Julio E. Pastor, Manuel Alaiz and Javier Vioque

      Version of Record online: 12 JUN 2013 | DOI: 10.1111/ijfs.12175

    19. Optimisation of ultrasound extraction for flavonoids from semen astragali complanati and its identification by HPLC-DAD-MS/MS (pages 1970–1976)

      Qing-An Zhang, Xue-Hui Fan, Tao Li, Zhi-Qi Zhang, Ying-Kun Liu and Xiao-Ping Li

      Version of Record online: 22 MAY 2013 | DOI: 10.1111/ijfs.12178

    20. Amaranth flour, cassava starch and cassava bagasse in the production of gluten-free pasta: technological and sensory aspects (pages 1977–1984)

      Fernanda Assumpção Fiorda, Manoel Soares Soares Júnior, Flávio Alves da Silva, Luciana Reis Fontinelle Souto and Maria Victória Eiras Grosmann

      Version of Record online: 16 MAY 2013 | DOI: 10.1111/ijfs.12179

  2. Short communication

    1. Top of page
    2. Original articles
    3. Short communication

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