Journal of Food Science and Technology
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
Table of contents
- 2813
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Application of supercritical fluids in cholesterol extraction from foodstuffs: a reviewPourmortazavi, Seied Mahdi / Saghafi, Zahra / Ehsani, Ali et al. | 2018
- 2824
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Antioxidant properties and anti-quorum sensing potential of Carum copticum essential oil and phenolics against Chromobacterium violaceumSnoussi, Mejdi / Noumi, Emira / Punchappady-Devasya, Rekha et al. | 2018
- 2833
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Bioactivities of phytochemicals present in tomatoChaudhary, Poonam / Sharma, Ashita / Singh, Balwinder et al. | 2018
- 2850
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Encapsulation of omega 3-6-9 fatty acids-rich oils using protein-based emulsions with spray dryingChang, C. / Nickerson, Michael T. et al. | 2018
- 2862
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Nanomaterials in food packaging: state of the art and analysisTsagkaris, Aristeidis S. / Tzegkas, Spyros G. / Danezis, Georgios P. et al. | 2018
- 2871
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Comparison of antioxidants potential, metabolites, and nutritional profiles of Korean fermented soybean (Cheonggukjang) with Bacillus subtilis KCTC 13241Ali, Muhammad Waqas / Shahzad, Raheem / Bilal, Saqib et al. | 2018
- 2881
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Physicochemical, antioxidant and sensory characteristics of sponge cakes fortified with Clitoria ternatea extractPasukamonset, Porntip / Pumalee, Theerapat / Sanguansuk, Nontapat et al. | 2018
- 2890
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Changes in quality attributes of marine-trawling shrimp (Solenocera crassicornis) during storage under different deep-frozen temperaturesJin, Lei / Ding, Guofang / Li, Peipei et al. | 2018
- 2899
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Effects of konjac glucomannan and acetylated distarch phosphate on the gel properties of pork meat myofibrillar proteinsTong, Qunyi / Chen, Long / Wang, Weijun et al. | 2018
- 2910
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Chemical characterization, in vitro biological activity of essential oils and extracts of three Eryngium L. species and molecular docking of selected major compoundsMatejić, Jelena S. / Stojanović-Radić, Zorica Z. / Ristić, Mihailo S. et al. | 2018
- 2926
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Development of an objective measure of quality and commercial value of Japanese-styled green tea (Camellia L. sinensis): the Quality Index ToolKrahe, James C. / Krahe, Michelle A. / Roach, Paul D. et al. | 2018
- 2935
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Comparative effect of different individual wrappings on shelf life of guava (Psidium guajava)Rana, Seema / Siddiqui, Saleem et al. | 2018
- 2945
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Application and comparison of genetic and mathematical optimizers for freeze-drying of mushroomsTarafdar, Ayon / Shahi, Navin Chandra et al. | 2018
- 2955
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Development of gluten-free muffins utilizing squash seed dietary fiberPalacio, María I. / Etcheverría, Analía I. / Manrique, Guillermo D. et al. | 2018
- 2963
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Effect of chitosan addition on the properties of films prepared with corn and cassava starchesLuchese, Cláudia Leites / Pavoni, Julia Menegotto Frick / Santos, Nicole Zagonel et al. | 2018
- 2974
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Rheological and textural studies of arrowroot (Maranta arundinacea) starch–sucrose–whey protein concentrate gelsRodrigues, Laoan Brito Oliveira / Veloso, Cristiane Martins / Bonomo, Renata Cristina Ferreira et al. | 2018
- 2985
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Pasting behaviour of high impact ball milled rice flours and its correlation with the starch structureLoubes, Maria Ana / González, Luciana Carla / Tolaba, Marcela Patricia et al. | 2018
- 2994
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Sugar-specific carbon isotope ratio analysis of coconut waters for authentication purposesPsomiadis, David / Zisi, Nikoleta / Koger, Claudia et al. | 2018
- 3001
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Inhibitory effect of chemical and natural anti-browning agents on polyphenol oxidase from ginger (Zingiber officinale Roscoe)Lim, Win Yee / Wong, Chen Wai et al. | 2018
- 3008
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Evaluation of plum fruit maturity by image processing techniquesKaur, Harpuneet / Sawhney, B. K. / Jawandha, S. K. et al. | 2018
- 3016
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Quorum sensing system and influence on food spoilage in Pseudomonas fluorescens from turbotLi, Tingting / Yang, Bing / Li, Xuepeng et al. | 2018
- 3026
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Enzymatic synthesis of polyphenol glycosides catalyzed by transglycosylation reaction of cyclodextrin glucanotransferase derived from Trichoderma virideNazir, Sohaib / Sulistyo, Joko / Hashmi, Muhammad Iqbal et al. | 2018
- 3035
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Gluten-free baked foods with extended shelf-lifeGranza, Andressa Gabardo / Hornung, Polyanna Silveira / Zielinski, Acacio Antonio Ferreira et al. | 2018
- 3046
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Effects of plasticizers on the properties of fish myofibrillar protein filmKaewprachu, Pimonpan / Osako, Kazufumi / Rawdkuen, Saroat et al. | 2018
- 3056
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Effect of physical interactions on structure of lysozyme in presence of three kinds of polysaccharidesXu, Wei / Jin, Weiping / Wang, Yuan et al. | 2018
- 3065
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Enzyme-aided release of bioactive compounds from coriander (Coriandrum sativum L.) seeds and their residue by-products and evaluation of their antioxidant activityAbbassi, Aïmen / Mahmoudi, Hela / Zaouali, Wafa et al. | 2018
- 3077
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The rheology of batch and continuously prepared gluten-free bread dough in oscillatory and capillary shear flowLammers, Volker R. G. / Wolf, Patrick / Windhab, Erich J. et al. | 2018
- 3085
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Analysis of fatty acid profiles of free fatty acids generated in deep-frying processBazina, Naser / He, Jibin et al. | 2018
- 3093
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Effect of some chemical decontaminants on the survival of Listeria monocytogenes and Salmonella Typhimurium with different attachment times on chicken drumstick and breast meatİlhak, Osman İrfan / İncili, Gökhan Kürşad / Durmuşoğlu, Halil et al. | 2018
- 3098
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Effect of different carriers on microstructure and physical characteristics of spray dried apple juice concentrateSarabandi, Kh. / Peighambardoust, S. H. / Sadeghi Mahoonak, A. R. et al. | 2018
- 3110
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Optimization of gluten-free cake formulation enriched with pomegranate seed powder and transglutaminase enzymeSaeidi, Zainab / Nasehi, Behzad / Jooyandeh, Hossein et al. | 2018
- 3119
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Dielectric characterization of raw and packed soy milks from 0.5 to 20 GHz at temperatures from 20 to 70 ºCKataria, Tejinder Kaur / Corona-Chávez, Alonso / Olvera-Cervantes, José Luis et al. | 2018
- 3127
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Effect of processing parameters and principal ingredients on quality of sugar snap cookies: a response surface approachPanghal, Anil / Chhikara, Navnidhi / Khatkar, B. S. et al. | 2018
- 3135
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Nutritional composition and drying kinetics of aonla fruitsKumari, Parveen / Khatkar, B. S. et al. | 2018
- 3144
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Effect of replacement of sugar with jaggery on pasting properties of wheat flour, physico-sensory and storage characteristics of muffinsLamdande, Archana G. / Khabeer, Shamsiya T. / Kulathooran, Ramalakshmi et al. | 2018
- 3154
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Effects of heat pretreatment of wet-milled corn germ on the physicochemical properties of oilZheng, Liyou / Jin, Jun / Huang, Jianhua et al. | 2018
- 3163
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Comparison of cold-pressing and soxhlet extraction systems for bioactive compounds, antioxidant properties, polyphenols, fatty acids and tocopherols in eight nut oilsAl Juhaimi, Fahad / Özcan, Mehmet Musa / Ghafoor, Kashif et al. | 2018
- 3174
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Antioxidant effects of live and heat-killed probiotic Lactobacillus plantarum Ln1 isolated from kimchiJang, Hye Ji / Song, Myung Wook / Lee, Na-Kyoung et al. | 2018
- 3181
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Further insight into the role of Ca2+ in broiler pale, soft and exudative-like (PSE) meat through the analysis of moisture by TGA and strong cation elements by ICP-OESFreitas, Arlan S. / Carvalho, Leila M. / Soares, Adriana L. et al. | 2018
- 3188
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Free α-amino acids, γ-Aminobutyric acid (GABA), phenolic compounds and their relationships with antioxidant properties of sorghum malted in different conditionsGarzón, Antonela G. / Drago, Silvina R. et al. | 2018
- 3199
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Influence of packaging and storage conditions on biochemical quality and enzymatic activity in relation to shelf life enhancement of fresh basil leafSharma, Rudrakshi / Bhatia, Surekha / Kaur, Preetinder et al. | 2018
- 3212
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Evaluation of the turmeric dye extraction residue in the formation of protective coating on fresh bananas (Musa acuminata cv. ‘Maçã’)Paula, R. L. / Maniglia, B. C. / Assis, O. B. G. et al. | 2018
- 3221
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Process standardization and storability of calcium fortified potato chips through vacuum impregnationTiwari, Pratibha / Joshi, Alka / Varghese, Eldho et al. | 2018
- 3232
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Identification of Clostridium spp. derived from a sheep and cattle slaughterhouse by matrix-assisted laser desorption and ionization-time of flight mass spectrometry (MALDI-TOF MS) and 16S rDNA sequencingBakhtiary, Farzaneh / Sayevand, Hamid Reza / Remely, Marlene et al. | 2018
- 3241
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Simultaneous use of adzuki beans (Vigna angularis) flour as meat extender and fat replacer in reduced-fat beef meatballs (bebola daging)Aslinah, L. N. F. / Mat Yusoff, M. / Ismail-Fitry, M. R. et al. | 2018
- 3249
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Effect of starch osmo-coating on carotenoids, colour and microstructure of dehydrated pumpkin slicesSong, Jiangfeng / Wang, Xiaoping / Li, Dajing et al. | 2018
- 3257
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Exploring diverse wheat germplasm for novel alleles in HMW-GS for bread quality improvementGoel, Sonia / Yadav, Mohini / Singh, Kalpana et al. | 2018
- 3263
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A simple, efficient and economic method for obtaining iodate-rich chili pepper based chitosan edible thin filmLimchoowong, Nunticha / Sricharoen, Phitchan / Konkayan, Mongkol et al. | 2018
- 3273
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Kinetics of inactivation of quality-deteriorating enzymes and degradation of selective phytoconstituents in pink guava pulp during thermal processingVishwasrao, Chandrahas / Ananthanarayan, Laxmi et al. | 2018
- 3281
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Partial purification and characterization of the quality deteriorating enzymes from Indian pink guava (Psidium guajava L.), var. LalitVishwasrao, Chandrahas / Ananthanarayan, Laxmi et al. | 2018
- 3292
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Effect of postharvest UV-B or UV-C irradiation on phenolic compounds and their transcription of phenolic biosynthetic genes of table grapesSheng, Kangliang / Shui, ShanShan / Yan, Ling et al. | 2018
- 3303
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Chemical, physical and sensory properties of Vienna sausages formulated with a starfruit dietary fiber concentrateVivar-Vera, Maria de los Angeles / Pérez-Silva, Araceli / Ruiz-López, Irving Israel et al. | 2018
- 3314
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Novel non-destructive quality assessment techniques of onion bulbs: a comparative studyIslam, Md. Nahidul / Nielsen, Glenn / Stærke, Søren et al. | 2018
- 3325
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Estimation of steviol glycosides in food matrices by high performance liquid chromatographyFayaz, Shemilah / Sharma, Rajan / Rajput, Y. S. et al. | 2018
- 3335
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Fate of anthocyanins in the presence of inactivated yeasts and yeast cell walls during simulation of wine agingBaiano, A. / Petruzzi, L. / Sinigaglia, M. et al. | 2018