| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
A comparative study on the antioxidant properties of Slovakian and Austrian wines
|
Staško, Andrej
|
|
2008
|
|
10 |
p. 2126-2135
10 p.
|
article
|
| 2 |
Analysis of trace elements in southern Italian wines and their classification according to provenance
|
Galgano, Fernanda
|
|
2008
|
|
10 |
p. 1808-1815
8 p.
|
article
|
| 3 |
A new simplified AFLP method for wine yeast strain typing
|
Esteve-Zarzoso, Braulio
|
|
2010
|
|
10 |
p. 1480-1484
5 p.
|
article
|
| 4 |
Angiotensin-I converting enzyme inhibitory and antioxidant activities of protein hydrolysates from Phaseolus lunatus and Phaseolus vulgaris seeds
|
Torruco-Uco, Juan
|
|
2009
|
|
10 |
p. 1597-1604
8 p.
|
article
|
| 5 |
Antibacterial activity of Melastoma candidum D. Don
|
Wang, Yuan-Chuen
|
|
2008
|
|
10 |
p. 1793-1798
6 p.
|
article
|
| 6 |
Antibacterial activity of the extracts from the fruit rinds of Garcinia cowa and Garcinia pedunculata against food borne pathogens and spoilage bacteria
|
Negi, P.S.
|
|
2008
|
|
10 |
p. 1857-1861
5 p.
|
article
|
| 7 |
Antibacterial effects of American cranberry (Vaccinium macrocarpon) concentrate on foodborne pathogens
|
Wu, Vivian Chi-Hua
|
|
2008
|
|
10 |
p. 1834-1841
8 p.
|
article
|
| 8 |
Anticarcinogenic effect of phytic acid (IP6): Apoptosis as a possible mechanism of action
|
Verghese, M.
|
|
2006
|
|
10 |
p. 1093-1098
6 p.
|
article
|
| 9 |
Antimicrobial properties and action of galangal (Alpinia galanga Linn.) on Staphylococcus aureus
|
Oonmetta-aree, Jirawan
|
|
2006
|
|
10 |
p. 1214-1220
7 p.
|
article
|
| 10 |
Antimicrobial, water vapour permeability, mechanical and thermal properties of casein based Zataraia multiflora Boiss. Extract containing film
|
Broumand, Atefeh
|
|
2011
|
|
10 |
p. 2316-2323
8 p.
|
article
|
| 11 |
Antioxidant activity, browning and volatile Maillard compounds in Pedro Ximénez sweet wines under accelerated oxidative aging
|
López de Lerma, N.
|
|
2010
|
|
10 |
p. 1557-1563
7 p.
|
article
|
| 12 |
Antioxidant activity of the roots of Decalepis hamiltonii (Wight & Arn.)
|
Srivastava, Anup
|
|
2006
|
|
10 |
p. 1059-1065
7 p.
|
article
|
| 13 |
Antioxidant and antibacterial activities of Nephelium lappaceum L. extracts
|
Thitilertdecha, Nont
|
|
2008
|
|
10 |
p. 2029-2035
7 p.
|
article
|
| 14 |
Antioxidant properties of aqueous extracts from Terminalia catappa leaves
|
Chyau, Charng-Cherng
|
|
2006
|
|
10 |
p. 1099-1108
10 p.
|
article
|
| 15 |
Antioxidant properties of durian fruit as influenced by ripening
|
Arancibia-Avila, Patricia
|
|
2008
|
|
10 |
p. 2118-2125
8 p.
|
article
|
| 16 |
Antioxidative activities and chemical characterization of polysaccharides extracted from the basidiomycete Schizophyllum commune
|
Klaus, Anita
|
|
2011
|
|
10 |
p. 2005-2011
7 p.
|
article
|
| 17 |
Application of linear/non-linear classification algorithms in discrimination of pork storage time using Fourier transform near infrared (FT-NIR) spectroscopy
|
Chen, Quansheng
|
|
2011
|
|
10 |
p. 2053-2058
6 p.
|
article
|
| 18 |
Application of vacuum and exogenous ethylene on Ataulfo mango ripening
|
Tovar, Beatriz
|
|
2011
|
|
10 |
p. 2040-2046
7 p.
|
article
|
| 19 |
Assessing the association between phenolic compounds and the antioxidant activity of Brazilian red wines using chemometrics
|
Granato, D.
|
|
2010
|
|
10 |
p. 1542-1549
8 p.
|
article
|
| 20 |
Association of genotype and preparation methods on the antioxidant activity, and antinutrients in common beans (Phaseolus vulgaris L.)
|
Valdés, Samanta Thomas
|
|
2011
|
|
10 |
p. 2104-2111
8 p.
|
article
|
| 21 |
Automated image analysis tool for migration fat bloom evaluation of chocolate coated food products
|
Nopens, Ingmar
|
|
2008
|
|
10 |
p. 1884-1891
8 p.
|
article
|
| 22 |
Beta casein-micelle as a nano vehicle for solubility enhancement of curcumin; food industry application
|
Esmaili, Mansoore
|
|
2011
|
|
10 |
p. 2166-2172
7 p.
|
article
|
| 23 |
Binding capacity of brown pigments present in special Spanish sweet wines
|
Ortega-Heras, Miriam
|
|
2009
|
|
10 |
p. 1729-1737
9 p.
|
article
|
| 24 |
Biochemical and physicochemical properties of actomyosin from pre- and post-spawned flounder (Paralichtys patagonicus) stored on ice
|
Paredi, Maria E.
|
|
2007
|
|
10 |
p. 1716-1722
7 p.
|
article
|
| 25 |
Biodegradable poly-lactic acid package for the storage of carbonic maceration wine
|
Pati, S.
|
|
2010
|
|
10 |
p. 1573-1579
7 p.
|
article
|
| 26 |
Bio-protective effects of glucosinolates – A review
|
Vig, Adarsh Pal
|
|
2009
|
|
10 |
p. 1561-1572
12 p.
|
article
|
| 27 |
Brazil nuts and associated health benefits: A review
|
Yang, Jun
|
|
2009
|
|
10 |
p. 1573-1580
8 p.
|
article
|
| 28 |
Breakdown of intramuscular connective tissue in cod (Gadus morhua L.) and spotted wolffish (Anarhichas minor O.) related to gaping
|
Ofstad, R.
|
|
2006
|
|
10 |
p. 1143-1154
12 p.
|
article
|
| 29 |
Calendar
|
|
|
2009
|
|
10 |
p. I-II
nvt p.
|
article
|
| 30 |
Calendar
|
|
|
2010
|
|
10 |
p. I-II
nvt p.
|
article
|
| 31 |
calendar
|
|
|
2008
|
|
10 |
p. I-II
nvt p.
|
article
|
| 32 |
calendar
|
|
|
2007
|
|
10 |
p. I-III
nvt p.
|
article
|
| 33 |
calendar
|
|
|
2006
|
|
10 |
p. I-III
nvt p.
|
article
|
| 34 |
Calendar
|
|
|
2011
|
|
10 |
p. I-II
nvt p.
|
article
|
| 35 |
Capillary zone electrophoresis of organic acids in beverages
|
Santalad, Apichai
|
|
2007
|
|
10 |
p. 1741-1746
6 p.
|
article
|
| 36 |
Carbon dioxide flavour taint in modified atmosphere packed beef steaks
|
O’Sullivan, M.G.
|
|
2011
|
|
10 |
p. 2193-2198
6 p.
|
article
|
| 37 |
Changes in the ultrastructure and texture of prawn muscle (Macrobrachuim rosenbergii) during cold storage
|
Pornrat, S.
|
|
2007
|
|
10 |
p. 1747-1754
8 p.
|
article
|
| 38 |
Changes of volatiles' attribute in durian pulp during freeze- and spray-drying process
|
Chin, Sung Tong
|
|
2008
|
|
10 |
p. 1899-1905
7 p.
|
article
|
| 39 |
Characteristics and application of enzyme-modified carboxymethyl starch in sausages
|
Luo, Zhigang
|
|
2011
|
|
10 |
p. 1993-1998
6 p.
|
article
|
| 40 |
Characterization of Ca2+-activated cell-bound proteinase from Virgibacillus sp. SK37 isolated from fish sauce fermentation
|
Sinsuwan, Sornchai
|
|
2008
|
|
10 |
p. 2166-2174
9 p.
|
article
|
| 41 |
Characterization of different fruit wines made from cacao, cupuassu, gabiroba, jaboticaba and umbu
|
Duarte, Whasley F.
|
|
2010
|
|
10 |
p. 1564-1572
9 p.
|
article
|
| 42 |
Chemical composition, cooking quality, and consumer acceptance of pasta made with dried amaranth leaves flour
|
Borneo, R.
|
|
2008
|
|
10 |
p. 1748-1751
4 p.
|
article
|
| 43 |
Chemical pretreatments and partial dehydration of ash gourd (Benincasa hispida) pieces for preservation of its quality attributes
|
Sreenivas, K.M.
|
|
2011
|
|
10 |
p. 2281-2284
4 p.
|
article
|
| 44 |
Chitosan-soybean oil emulsion coating affects physico-functional and sensory quality of eggs during storage
|
Wardy, Wisdom
|
|
2011
|
|
10 |
p. 2349-2355
7 p.
|
article
|
| 45 |
Chitosan/whey protein film as active coating to extend Ricotta cheese shelf-life
|
Di Pierro, Prospero
|
|
2011
|
|
10 |
p. 2324-2327
4 p.
|
article
|
| 46 |
Citrus juice classification by SPME-GC-MS and electronic nose measurements
|
Reinhard, Hans
|
|
2008
|
|
10 |
p. 1906-1912
7 p.
|
article
|
| 47 |
Clarification of fruit juices by fungal pectinases
|
Sandri, Ivana Greice
|
|
2011
|
|
10 |
p. 2217-2222
6 p.
|
article
|
| 48 |
Colour changes of fillets of rainbow trout (Oncorhynchus mykiss W.) fed astaxanthin or canthaxanthin during storage under controlled or modified atmosphere
|
Choubert, Georges
|
|
2006
|
|
10 |
p. 1203-1213
11 p.
|
article
|
| 49 |
Colour degradation and quality parameters of sonicated orange juice using response surface methodology
|
Tiwari, B.K.
|
|
2008
|
|
10 |
p. 1876-1883
8 p.
|
article
|
| 50 |
Combination of green tea, phytic acid, and inositol reduced the incidence of azoxymethane-induced colon tumors in Fisher 344 male rats
|
Khatiwada, J.
|
|
2006
|
|
10 |
p. 1080-1086
7 p.
|
article
|
| 51 |
Combined pressure–temperature effects on the chemical marker (4-hydroxy-5-methyl- 3(2H)-furanone) formation in whey protein gels
|
Gupta, Rockendra
|
|
2011
|
|
10 |
p. 2141-2146
6 p.
|
article
|
| 52 |
Combined treatment of fumaric acid with aqueous chlorine dioxide or UV-C irradiation to inactivate Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes inoculated on alfalfa and clover sprouts
|
Kim, Yunjung
|
|
2009
|
|
10 |
p. 1654-1658
5 p.
|
article
|
| 53 |
Comparison between protein functional properties of two rice cultivars
|
Pinciroli, María
|
|
2009
|
|
10 |
p. 1605-1610
6 p.
|
article
|
| 54 |
Comparison of the volatile profiles of Arzúa-Ulloa and Tetilla cheeses manufactured from raw and pasteurized milk
|
Rodríguez-Alonso, Patricia
|
|
2009
|
|
10 |
p. 1722-1728
7 p.
|
article
|
| 55 |
Composition and biological activities of the essential oil from Schisandra chinensis obtained by solvent-free microwave extraction
|
Chen, Xiaoqiang
|
|
2011
|
|
10 |
p. 2047-2052
6 p.
|
article
|
| 56 |
Concentration of phenolic compounds in aqueous mate (Ilex paraguariensis A. St. Hil) extract through nanofiltration
|
Negrão Murakami, Aureanna Nairne
|
|
2011
|
|
10 |
p. 2211-2216
6 p.
|
article
|
| 57 |
Corrigendum to “Antioxidant properties and bioactive components of Norton (Vitis aestivalis) and Cabernet Franc (Vitis vinifera) wine grapes” [LWT – Food Science and Technology 42 (2009) 1269–1274]
|
Hogan, Shelly
|
|
2009
|
|
10 |
p. 1755-
1 p.
|
article
|
| 58 |
Current trends in traditional Turkish meat products and cuisine
|
Kilic, Birol
|
|
2009
|
|
10 |
p. 1581-1589
9 p.
|
article
|
| 59 |
Decomposition and discoloration kinetics of L-ascorbic acid powders in superheated steam
|
Horagai, Yuka
|
|
2008
|
|
10 |
p. 2113-2117
5 p.
|
article
|
| 60 |
Development of a quality index method (QIM) sensory scheme and study of shelf-life of ice-stored blackspot seabream (Pagellus bogaraveo)
|
Sant’Ana, Léa Silvia
|
|
2011
|
|
10 |
p. 2253-2259
7 p.
|
article
|
| 61 |
Development of mono and multilayer antimicrobial food packaging materials for controlled release of potassium sorbate
|
Uz, Metin
|
|
2011
|
|
10 |
p. 2302-2309
8 p.
|
article
|
| 62 |
Differences in the phenolic composition and sensory profile between red wines aged in oak barrels and wines aged with oak chips
|
Ortega-Heras, Miriam
|
|
2010
|
|
10 |
p. 1533-1541
9 p.
|
article
|
| 63 |
Distinctive sensory features introduced by resistant starch in baked products
|
Baixauli, R.
|
|
2008
|
|
10 |
p. 1927-1933
7 p.
|
article
|
| 64 |
Drying and quality characteristics of fresh and sugar-infused blueberries dried with infrared radiation heating
|
Shi, Junling
|
|
2008
|
|
10 |
p. 1962-1972
11 p.
|
article
|
| 65 |
Dual mode diffusion and sorption of sodium chloride in pre-cooked egg white
|
Hashiba, H.
|
|
2008
|
|
10 |
p. 1978-1986
9 p.
|
article
|
| 66 |
Editorial
|
Hecht, Katrin
|
|
2010
|
|
10 |
p. 1473-
1 p.
|
article
|
| 67 |
Editorial
|
Studer-Rohr, Irène
|
|
2008
|
|
10 |
p. 1741-
1 p.
|
article
|
| 68 |
Editorial board
|
|
|
2008
|
|
10 |
p. IFC-
1 p.
|
article
|
| 69 |
Editorial board
|
|
|
2007
|
|
10 |
p. IFC-
1 p.
|
article
|
| 70 |
Editorial board/Aims and Scope
|
|
|
2009
|
|
10 |
p. IFC-
1 p.
|
article
|
| 71 |
Editorial board/Aims and Scope
|
|
|
2010
|
|
10 |
p. IFC-
1 p.
|
article
|
| 72 |
Editorial board/Aims and Scope
|
|
|
2011
|
|
10 |
p. IFC-
1 p.
|
article
|
| 73 |
Effectiveness of antibrowning agents applied by vacuum impregnation on minimally processed pear
|
Perez-Cabrera, L.
|
|
2011
|
|
10 |
p. 2273-2280
8 p.
|
article
|
| 74 |
Effectiveness of chitosan edible coatings to improve microbiological and sensory quality of fresh cut broccoli
|
Moreira, María del R.
|
|
2011
|
|
10 |
p. 2335-2341
7 p.
|
article
|
| 75 |
Effect of beeswax content on hydroxypropyl methylcellulose-based edible film properties and postharvest quality of coated plums (Cv. Angeleno)
|
Navarro-Tarazaga, María Llanos
|
|
2011
|
|
10 |
p. 2328-2334
7 p.
|
article
|
| 76 |
Effect of candying on microstructure and texture of plums (Prunus domestica L.)
|
Nunes, Cláudia
|
|
2008
|
|
10 |
p. 1776-1783
8 p.
|
article
|
| 77 |
Effect of cation, sodium or potassium, on casein hydration and fat emulsification during imitation cheese manufacture and post-manufacture functionality
|
El-Bakry, M.
|
|
2011
|
|
10 |
p. 2012-2018
7 p.
|
article
|
| 78 |
Effect of crust temperature and water content on acrylamide formation during baking of white bread: Steam and falling temperature baking
|
Ahrné, Lilia
|
|
2007
|
|
10 |
p. 1708-1715
8 p.
|
article
|
| 79 |
Effect of different pre-treatments and dehydration methods on quality characteristics and storage stability of tomato powder
|
Davoodi, Mehdi Ghiafeh
|
|
2007
|
|
10 |
p. 1832-1840
9 p.
|
article
|
| 80 |
Effect of dimensions on the cooling rate of whole potatoes applying transfer functions
|
Glavina, Mariela
|
|
2007
|
|
10 |
p. 1694-1697
4 p.
|
article
|
| 81 |
Effect of extruded wheat bran on dough rheology and bread quality
|
Gómez, Manuel
|
|
2011
|
|
10 |
p. 2231-2237
7 p.
|
article
|
| 82 |
Effect of heat treatment of sorghum grains on storage stability of flour
|
Meera, M.S.
|
|
2011
|
|
10 |
p. 2199-2204
6 p.
|
article
|
| 83 |
Effect of high pressure on binding aroma compounds by maize starches with different amylose content
|
Błaszczak, Wioletta
|
|
2007
|
|
10 |
p. 1841-1848
8 p.
|
article
|
| 84 |
Effect of high-voltage electrostatic field on quality of carrot juice during refrigeration
|
Hsieh, Chang-Wei
|
|
2008
|
|
10 |
p. 1752-1757
6 p.
|
article
|
| 85 |
Effect of microbial transglutaminase, sodium caseinate and non-fat dry milk on quality of salt-free, low fat turkey döner kebab
|
Askin, Orhan Onur
|
|
2009
|
|
10 |
p. 1590-1596
7 p.
|
article
|
| 86 |
Effect of milk homogenisation and foaming temperature on properties and microstructure of foams from pasteurised whole milk
|
Borcherding, K.
|
|
2008
|
|
10 |
p. 2036-2043
8 p.
|
article
|
| 87 |
Effect of NaCl on physical characteristics and qualities of chicken breast surimi prepared by acid and alkaline processing
|
Jin, Sang-Keun
|
|
2011
|
|
10 |
p. 2154-2158
5 p.
|
article
|
| 88 |
Effect of osmotic dehydration and vacuum impregnation on respiration rate of cut strawberries
|
Castelló, M.L.
|
|
2006
|
|
10 |
p. 1171-1179
9 p.
|
article
|
| 89 |
Effect of PEF and heat pasteurization on the physical–chemical characteristics of blended orange and carrot juice
|
Rivas, A.
|
|
2006
|
|
10 |
p. 1163-1170
8 p.
|
article
|
| 90 |
Effect of postmortem deboning time on sensory descriptive flavor and texture profiles of cooked boneless skinless broiler thighs
|
Zhuang, Hong
|
|
2011
|
|
10 |
p. 2087-2090
4 p.
|
article
|
| 91 |
Effect of pulsed ultraviolet light on quality of sliced ham
|
Wambura, Peter
|
|
2011
|
|
10 |
p. 2173-2179
7 p.
|
article
|
| 92 |
Effect of sand roasting on beta glucan extractability, physicochemical and antioxidant properties of oats
|
Gujral, Hardeep Singh
|
|
2011
|
|
10 |
p. 2223-2230
8 p.
|
article
|
| 93 |
Effect of the modifier (Graciano vs. Cabernet Sauvignon) on blends of Tempranillo wine during ageing in the bottle. I. Anthocyanins, pyranoanthocyanins and non-anthocyanin phenolics
|
Monagas, María
|
|
2006
|
|
10 |
p. 1133-1142
10 p.
|
article
|
| 94 |
Effect of the presence of glycerol and Tween 20 on the chemical and physical properties of films based on chitosan with different degree of deacetylation
|
Ziani, Khalid
|
|
2008
|
|
10 |
p. 2159-2165
7 p.
|
article
|
| 95 |
Effect of three-stage hypobaric storage on membrane lipid peroxidation and activities of defense enzyme in green asparagus
|
Li, W.X.
|
|
2008
|
|
10 |
p. 2175-2181
7 p.
|
article
|
| 96 |
Effect of two different red grape pomace extracts obtained under different extraction systems on meat quality of pork burgers
|
Garrido, María Dolores
|
|
2011
|
|
10 |
p. 2238-2243
6 p.
|
article
|
| 97 |
Effect of ultrasound treatment on water holding properties and microstructure of beef (m. semimembranosus) during ageing
|
Stadnik, Joanna
|
|
2008
|
|
10 |
p. 2151-2158
8 p.
|
article
|
| 98 |
Effects of different milk substitutes on pasting, rheological and textural properties of puddings
|
Alamprese, Cristina
|
|
2011
|
|
10 |
p. 2019-2025
7 p.
|
article
|
| 99 |
Effects of fiber addition on antioxidant capacity and nutritional quality of wheat bread
|
Ragaee, S.
|
|
2011
|
|
10 |
p. 2147-2153
7 p.
|
article
|
| 100 |
Effects of fining treatment and storage temperature on the quality of clarified banana juice
|
Lee, W.C.
|
|
2007
|
|
10 |
p. 1755-1764
10 p.
|
article
|
| 101 |
Effects of glutaminase deamidation on the structure and solubility of rice glutelin
|
Liu, Yongle
|
|
2011
|
|
10 |
p. 2205-2210
6 p.
|
article
|
| 102 |
Effects of ingredient composition on optical and mechanical properties of pullulan film for food-packaging applications
|
Trinetta, V.
|
|
2011
|
|
10 |
p. 2296-2301
6 p.
|
article
|
| 103 |
Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt
|
Damin, M.R.
|
|
2009
|
|
10 |
p. 1744-1750
7 p.
|
article
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| 104 |
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