| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
A lipase based approach to understand the role of wheat endogenous lipids in bread crumb firmness evolution during storage
|
Gerits, Lien R.
|
|
2015
|
64 |
2 |
p. 874-880
7 p.
|
article
|
| 2 |
Antibacterial activity of Tuscan Artemisia annua essential oil and its major components against some foodborne pathogens
|
Donato, Rosa
|
|
2015
|
64 |
2 |
p. 1251-1254
4 p.
|
article
|
| 3 |
Antibiotic resistance, hemolysis and biogenic amine production assessments of Leuconostoc and Weissella isolates for kimchi starter development
|
Jeong, Do-Won
|
|
2015
|
64 |
2 |
p. 1078-1084
7 p.
|
article
|
| 4 |
Antimicrobial an antioxidant activity of selected Polish herbhoneys
|
Lukasiewicz, Marcin
|
|
2015
|
64 |
2 |
p. 547-553
7 p.
|
article
|
| 5 |
Antioxidant and antimicrobial activity of drumstick (Moringa oleifera) leaves in herbal chicken sausages
|
Jayawardana, Barana C.
|
|
2015
|
64 |
2 |
p. 1204-1208
5 p.
|
article
|
| 6 |
Aqueous extracts and suspensions of restructured pork formulated with Undaria pinnatifida, Himanthalia elongata and Porphyra umbilicalis distinctly affect the in vitro α-glucosidase activity and glucose diffusion
|
Garcimartín, Alba
|
|
2015
|
64 |
2 |
p. 720-726
7 p.
|
article
|
| 7 |
Are folates, carotenoids and vitamin C affected by cooking? Four domestic procedures are compared on a large diversity of frozen vegetables
|
Bureau, Sylvie
|
|
2015
|
64 |
2 |
p. 735-741
7 p.
|
article
|
| 8 |
Assessing release kinetics and dissolution of spray-dried Roselle (Hibiscus sabdariffa L.) extract encapsulated with different carrier agents
|
Díaz-Bandera, Daniel
|
|
2015
|
64 |
2 |
p. 693-698
6 p.
|
article
|
| 9 |
Assessment of antibacterial and antioxidant properties of chitosan edible films incorporated with maqui berry (Aristotelia chilensis)
|
Genskowsky, E.
|
|
2015
|
64 |
2 |
p. 1057-1062
6 p.
|
article
|
| 10 |
Betalains: Natural plant pigments with potential application in functional foods
|
Gengatharan, Ashwini
|
|
2015
|
64 |
2 |
p. 645-649
5 p.
|
article
|
| 11 |
Bio-based PLA_PHB plasticized blend films: Processing and structural characterization
|
Armentano, Ilaria
|
|
2015
|
64 |
2 |
p. 980-988
9 p.
|
article
|
| 12 |
Calendar
|
|
|
2015
|
64 |
2 |
p. I-
1 p.
|
article
|
| 13 |
Carob seed peel as natural antioxidant in minced and refrigerated (4 °C) Atlantic horse mackerel (Trachurus trachurus)
|
Albertos, Irene
|
|
2015
|
64 |
2 |
p. 650-656
7 p.
|
article
|
| 14 |
Characterisation and evaluation of PLA films containing an extract of Allium spp. to be used in the packaging of ready-to-eat salads under controlled atmospheres
|
Llana-Ruiz-Cabello, M.
|
|
2015
|
64 |
2 |
p. 1354-1361
8 p.
|
article
|
| 15 |
Characterization of an exopolysaccharide with potential health-benefit properties from a probiotic Lactobacillus plantarum RJF4
|
Dilna, Sasidharan Vasanthakumari
|
|
2015
|
64 |
2 |
p. 1179-1186
8 p.
|
article
|
| 16 |
Chemical composition and in vitro starch digestibility of green banana (cv. Giant Cavendish) flour and its derived autoclaved/debranched powder
|
Liao, Hung-Ju
|
|
2015
|
64 |
2 |
p. 639-644
6 p.
|
article
|
| 17 |
Chemical composition and protein quality of mortadella formulated with carbon monoxide-treated porcine blood
|
Fontes, Paulo R.
|
|
2015
|
64 |
2 |
p. 926-931
6 p.
|
article
|
| 18 |
Chlorogenic acid retention in white and purple eggplant after processing and cooking
|
Zaro, María J.
|
|
2015
|
64 |
2 |
p. 802-808
7 p.
|
article
|
| 19 |
Chromatographic characterization of isoflavones in soy flour variety BRS 257, and recognition of their patterns by chemometrics
|
Giaretta, Debora
|
|
2015
|
64 |
2 |
p. 1209-1216
8 p.
|
article
|
| 20 |
Combination of ultrasound and antimicrobial compounds towards Pichia spp. and Wickerhamomyces anomalus in pineapple juice
|
Bevilacqua, Antonio
|
|
2015
|
64 |
2 |
p. 616-622
7 p.
|
article
|
| 21 |
Comparative study between Serrano and Iberian dry-cured hams in relation to the application of high hydrostatic pressure and temporal sensory perceptions
|
Lorido, Laura
|
|
2015
|
64 |
2 |
p. 1234-1242
9 p.
|
article
|
| 22 |
Comparison of pH effects on ohmic heating and conventional heating for inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium and Listeria monocytogenes in orange juice
|
Kim, Sang-Soon
|
|
2015
|
64 |
2 |
p. 860-866
7 p.
|
article
|
| 23 |
Continuous injection of water and antioxidants possible roles on oil quality during frying
|
Peri, Irena
|
|
2015
|
64 |
2 |
p. 919-925
7 p.
|
article
|
| 24 |
Determination of trace nitrite in pickled food with a nano-composite electrode by electrodepositing ZnO and Pt nanoparticles on MWCNTs substrate
|
Zhang, Man-Le
|
|
2015
|
64 |
2 |
p. 663-670
8 p.
|
article
|
| 25 |
Development of a synbiotic product for newborns and infants
|
Mazzola, Giuseppe
|
|
2015
|
64 |
2 |
p. 727-734
8 p.
|
article
|
| 26 |
Differences in transcription and expression of staphylococcal enterotoxin C in processed meat products
|
Alibayov, Babek
|
|
2015
|
64 |
2 |
p. 578-585
8 p.
|
article
|
| 27 |
Drying kinetics and quality attributes of jujube (Zizyphus jujuba Miller) slices dried by hot-air and short- and medium-wave infrared radiation
|
Chen, Qinqin
|
|
2015
|
64 |
2 |
p. 759-766
8 p.
|
article
|
| 28 |
Editorial Board/Aims and Scope
|
|
|
2015
|
64 |
2 |
p. IFC-
1 p.
|
article
|
| 29 |
Effectiveness of banana additions for completion of stuck and sluggish fermentation of blueberry wine
|
Seo, Seung-Ho
|
|
2015
|
64 |
2 |
p. 1143-1148
6 p.
|
article
|
| 30 |
Effect of acid whey on nitrosylmyoglobin concentration in uncured fermented sausage
|
Wójciak, Karolina M.
|
|
2015
|
64 |
2 |
p. 713-719
7 p.
|
article
|
| 31 |
Effect of a combination of enzymes on dough rheology and physical and sensory properties of bread enriched with resistant starch
|
Altuna, Luz
|
|
2015
|
64 |
2 |
p. 867-873
7 p.
|
article
|
| 32 |
Effect of carboxymethyl cellulose-based coatings incorporated with Zataria multiflora Boiss. essential oil and grape seed extract on the shelf life of rainbow trout fillets
|
Raeisi, Mojtaba
|
|
2015
|
64 |
2 |
p. 898-904
7 p.
|
article
|
| 33 |
Effect of different types of encapsulation on the survival of Lactobacillus plantarum during storage with inulin and in vitro digestion
|
Valero-Cases, Estefanía
|
|
2015
|
64 |
2 |
p. 824-828
5 p.
|
article
|
| 34 |
Effect of high pressure homogenization (microfluidization) on the quality of Ottoman Strawberry (F. Ananassa) juice
|
Karacam, Cagrı Helin
|
|
2015
|
64 |
2 |
p. 932-937
6 p.
|
article
|
| 35 |
Effect of modified atmosphere on phytochemical profile of pasteurized peach purées
|
Oliveira, Ana
|
|
2015
|
64 |
2 |
p. 520-527
8 p.
|
article
|
| 36 |
Effect of operating conditions on the yield and quality of açai (Euterpe oleracea Mart.) powder produced in spouted bed
|
Costa, Rosilene Gomes
|
|
2015
|
64 |
2 |
p. 1196-1203
8 p.
|
article
|
| 37 |
Effect of perforation-mediated modified atmosphere packaging and storage duration on physicochemical properties and microbial quality of fresh minimally processed ‘Acco’ pomegranate arils
|
Hussein, Zaharan
|
|
2015
|
64 |
2 |
p. 911-918
8 p.
|
article
|
| 38 |
Effect of Pulsed Light treatment on the functional properties of casein films
|
Wihodo, Mila
|
|
2015
|
64 |
2 |
p. 837-844
8 p.
|
article
|
| 39 |
Effect of pulsed pressure-assisted brining on lipid oxidation and volatiles development in pork bacon during salting and drying-ripening
|
Jin, Guofeng
|
|
2015
|
64 |
2 |
p. 1099-1106
8 p.
|
article
|
| 40 |
Effect of refining process on antioxidant capacity, total phenolics and prooxidants contents in rapeseed oils
|
Szydłowska-Czerniak, Aleksandra
|
|
2015
|
64 |
2 |
p. 853-859
7 p.
|
article
|
| 41 |
Effect of temperature and pH value on the UV-C sensitivity of Escherichia coli and Lactobacillus plantarum
|
Müller, Alexandra
|
|
2015
|
64 |
2 |
p. 699-705
7 p.
|
article
|
| 42 |
Effects of endpoint temperature and thickness on quality of whole muscle non-intact steaks cooked in a Radio Frequency oven
|
Rincon, Angela M.
|
|
2015
|
64 |
2 |
p. 1323-1328
6 p.
|
article
|
| 43 |
Efficacy of pectin and insoluble fiber extracted from soy hulls as a functional non-meat ingredient
|
Kim, Hyun-Wook
|
|
2015
|
64 |
2 |
p. 1071-1077
7 p.
|
article
|
| 44 |
Efficacy of vanillin and geraniol in reducing Escherichia coli O157:H7 on strawberry juice
|
Tomadoni, B.
|
|
2015
|
64 |
2 |
p. 554-557
4 p.
|
article
|
| 45 |
Electrohydrodynamic drying (EHD) of wheat and its effect on wheat protein conformation
|
Singh, Ashutosh
|
|
2015
|
64 |
2 |
p. 750-758
9 p.
|
article
|
| 46 |
Enzymatic synthesis, purification and in vitro antioxidant capacity of polyphenolic oxidation products from apple juice
|
Wong-Paz, Jorge E.
|
|
2015
|
64 |
2 |
p. 1091-1098
8 p.
|
article
|
| 47 |
Estimation of ascorbic acid reduction in heated simulated fruit juice systems using predictive model equations
|
Gabriel, Alonzo A.
|
|
2015
|
64 |
2 |
p. 1163-1170
8 p.
|
article
|
| 48 |
Evaluation of a single strain starter culture, a selected inoculum enrichment, and natural microflora in the processing of Tonda di Cagliari natural table olives: Impact on chemical, microbiological, sensory and texture quality
|
Campus, M.
|
|
2015
|
64 |
2 |
p. 671-677
7 p.
|
article
|
| 49 |
Evaluation of chemical profile and antioxidant activity of twenty cultivars from Capsicum annuum, Capsicum baccatum, Capsicum chacoense and Capsicum chinense: A comparison between fresh and processed peppers
|
Loizzo, Monica R.
|
|
2015
|
64 |
2 |
p. 623-631
9 p.
|
article
|
| 50 |
Evaluation of puffing quality of Australian desi chickpeas by different physical attributes
|
Paul Mukhopadhyay, Soumi
|
|
2015
|
64 |
2 |
p. 959-965
7 p.
|
article
|
| 51 |
Evaluation of the effects of frozen storage on the microstructure of tilapia (Perciformes: Cichlidae) through fractal dimension method
|
He, Qi
|
|
2015
|
64 |
2 |
p. 1283-1288
6 p.
|
article
|
| 52 |
Evaluation of the viscosity profile obtained for dispersions containing different proportions of milk protein concentrate / whey protein concentrate during simulated conditions of thermal processing
|
Souza, Alisson Borges de
|
|
2015
|
64 |
2 |
p. 536-539
4 p.
|
article
|
| 53 |
Evaluation of volatile profile of Sichuan dongcai, a traditional salted vegetable, by SPME–GC–MS and E-nose
|
Yao, Yingzheng
|
|
2015
|
64 |
2 |
p. 528-535
8 p.
|
article
|
| 54 |
Formation, optical property and stability of orange oil nanoemulsions stabilized by Quallija saponins
|
Zhang, Jian
|
|
2015
|
64 |
2 |
p. 1063-1070
8 p.
|
article
|
| 55 |
Furan formation as a function of pressure, temperature and time conditions in spinach purée
|
Palmers, Stijn
|
|
2015
|
64 |
2 |
p. 565-570
6 p.
|
article
|
| 56 |
Gluten-free fresh filled pasta: The effects of xanthan and guar gum on changes in quality parameters after pasteurisation and during storage
|
Sanguinetti, Anna Maria
|
|
2015
|
64 |
2 |
p. 678-684
7 p.
|
article
|
| 57 |
High CO2-modified atmosphere packaging for extension of shelf-life of chilled yellow-feather broiler meat: A special breed in Asia
|
Zhang, Xinxiao
|
|
2015
|
64 |
2 |
p. 1123-1129
7 p.
|
article
|
| 58 |
High yield ultrasonication extraction method for Undaria pinnatifida sporophyll and its anti-inflammatory properties associated with AP-1 pathway suppression
|
Song, Kyung-Mo
|
|
2015
|
64 |
2 |
p. 1315-1322
8 p.
|
article
|
| 59 |
Hydrolyzates from Pyropia columbina seaweed have antiplatelet aggregation, antioxidant and ACE I inhibitory peptides which maintain bioactivity after simulated gastrointestinal digestion
|
Cian, Raúl E.
|
|
2015
|
64 |
2 |
p. 881-888
8 p.
|
article
|
| 60 |
Identification and characteristics of aptamers against inactivated Vibrio alginolyticus
|
Zheng, Jiang
|
|
2015
|
64 |
2 |
p. 1138-1142
5 p.
|
article
|
| 61 |
Identification of the bacteriocin produced by cheese isolate Lactobacillus paraplantarum FT259 and its potential influence on Listeria monocytogenes biofilm formation
|
Winkelströter, Lizziane Kretli
|
|
2015
|
64 |
2 |
p. 586-592
7 p.
|
article
|
| 62 |
Improving the antimicrobial efficacy of organic acids against Salmonella enterica attached to chicken skin using SDS with acceptable sensory quality
|
Zaki, Hamdy M.B.A.
|
|
2015
|
64 |
2 |
p. 558-564
7 p.
|
article
|
| 63 |
Influence of microencapsulation with sweet whey and prebiotics on the survival of Bifidobacterium-BB-12 under simulated gastrointestinal conditions and heat treatments
|
Pinto, Stephanie S.
|
|
2015
|
64 |
2 |
p. 1004-1009
6 p.
|
article
|
| 64 |
Influence of partial replacement of NaCl by KCl, l-histidine and l-lysine on the lipase activity and lipid oxidation in dry-cured loin process
|
Zhang, Y.W.
|
|
2015
|
64 |
2 |
p. 966-973
8 p.
|
article
|
| 65 |
Influence of storage time for the acceptability of bread formulated with lupine protein isolate and added brea gum
|
López, Estela Patricia
|
|
2015
|
64 |
2 |
p. 1171-1178
8 p.
|
article
|
| 66 |
Influence of wheat flour subjected to different extrusion conditions on the rheological behaviour and thermal properties of batter systems for coating
|
Martínez, Mario M.
|
|
2015
|
64 |
2 |
p. 1309-1314
6 p.
|
article
|
| 67 |
Interactions between lipophilic antioxidants measured by photochemiluminescence assay and α-tocopherol equivalent antioxidant capacity assay as well as the influence of matrix compounds on the lipophilic antioxidant capacity
|
Karmowski, Jasmin
|
|
2015
|
64 |
2 |
p. 817-823
7 p.
|
article
|
| 68 |
Investigation of trace element contents in edible oils sold in Turkey using microemulsion and emulsion procedures by graphite furnace atomic absorption spectrophotometry
|
Gunduz, Sema
|
|
2015
|
64 |
2 |
p. 1329-1333
5 p.
|
article
|
| 69 |
Investigation on solubility, interfacial and emulsifying properties of pumpkin (Cucurbita pepo) seed protein isolate
|
Bučko, Sandra
|
|
2015
|
64 |
2 |
p. 609-615
7 p.
|
article
|
| 70 |
In vitro reduced availability of aflatoxin B1 and acrylamide by bonding interactions with teichoic acids from lactobacillus strains
|
Serrano-Niño, J.C.
|
|
2015
|
64 |
2 |
p. 1334-1341
8 p.
|
article
|
| 71 |
Juices from non-typical edible fruits as health-promoting acidity regulators for food industry
|
Koss-Mikołajczyk, Izabela
|
|
2015
|
64 |
2 |
p. 845-852
8 p.
|
article
|
| 72 |
Kinetics of “Laba” garlic greening and its physiochemical properties treated by Dense Phase Carbon Dioxide
|
Tao, Dandan
|
|
2015
|
64 |
2 |
p. 775-780
6 p.
|
article
|
| 73 |
LLDPE based food packaging incorporated with nanoclays grafted with bioactive compounds to extend shelf life of some meat products
|
Tornuk, Fatih
|
|
2015
|
64 |
2 |
p. 540-546
7 p.
|
article
|
| 74 |
Microbiological, functional and rheological properties of low fat yogurt supplemented with Pleurotus ostreatus aqueous extract
|
Pelaes Vital, Ana Carolina
|
|
2015
|
64 |
2 |
p. 1028-1035
8 p.
|
article
|
| 75 |
Migration of engineered nanoparticles from packaging into food products
|
Metak, Amal M.
|
|
2015
|
64 |
2 |
p. 781-787
7 p.
|
article
|
| 76 |
Migration of monomers and plasticizers from packed foods and heated microwave foods using QuEChERS sample preparation and gas chromatography/mass spectrometry
|
Fasano, Evelina
|
|
2015
|
64 |
2 |
p. 1015-1021
7 p.
|
article
|
| 77 |
Minimizing molecular weight reduction of β-glucan during barley bread making
|
Rieder, Anne
|
|
2015
|
64 |
2 |
p. 767-774
8 p.
|
article
|
| 78 |
Multifunctional effect of probiotic Lactococcus lactis KC24 isolated from kimchi
|
Lee, Na-Kyoung
|
|
2015
|
64 |
2 |
p. 1036-1041
6 p.
|
article
|
| 79 |
Neural modelling in adsorption column of cholesterol-removal efficiency from milk
|
Oliveira, G.R.
|
|
2015
|
64 |
2 |
p. 632-638
7 p.
|
article
|
| 80 |
Optimization of antioxidants and tyrosinase inhibitory activity in mango peels using response surface methodology
|
Sai-Ut, Samart
|
|
2015
|
64 |
2 |
p. 742-749
8 p.
|
article
|
| 81 |
Optimization of conventional and ultrasound assisted extraction of flavonoids from grapefruit (Citrus paradisi L.) solid wastes
|
Garcia-Castello, E.M.
|
|
2015
|
64 |
2 |
p. 1114-1122
9 p.
|
article
|
| 82 |
Optimization of dynamic microwave-assisted extraction of Armillaria polysaccharides using RSM, and their biological activity
|
Chen, Chen
|
|
2015
|
64 |
2 |
p. 1263-1269
7 p.
|
article
|
| 83 |
Pectic principles of mango peel from mango processing waste as influenced by microwave energy
|
Pandit, Saritha G.
|
|
2015
|
64 |
2 |
p. 1010-1014
5 p.
|
article
|
| 84 |
Phenolic carvacrol as a natural additive to improve the preservative effects of high pressure processing of low-sodium sliced vacuum-packed turkey breast ham
|
Oliveira, Thales Leandro Coutinho de
|
|
2015
|
64 |
2 |
p. 1297-1308
12 p.
|
article
|
| 85 |
Physical and chemical characterization in fruit from 22 summer squash (Cucurbita pepo L.) cultivars
|
Martínez-Valdivieso, Damián
|
|
2015
|
64 |
2 |
p. 1225-1233
9 p.
|
article
|
| 86 |
Physical and sensory characteristics of corn-based extruded snacks containing amaranth, quinoa and kañiwa flour
|
Ramos Diaz, Jose Martin
|
|
2015
|
64 |
2 |
p. 1047-1056
10 p.
|
article
|
| 87 |
Physicochemical properties and in vitro digestibility of starches from field peas grown in China
|
Liu, Chang
|
|
2015
|
64 |
2 |
p. 829-836
8 p.
|
article
|
| 88 |
Physicochemical properties and thermal behaviour of African wild mango (Irvingia gabonensis) seed fat
|
Yamoneka, J.
|
|
2015
|
64 |
2 |
p. 989-996
8 p.
|
article
|
| 89 |
Physicochemical properties of gelatin extracted from chicken deboner residue
|
Rafieian, Fatemeh
|
|
2015
|
64 |
2 |
p. 1370-1375
6 p.
|
article
|
| 90 |
Postharvest UV-C treatment increases bioactive, ester volatile compounds and a putative allergenic protein in strawberry
|
Severo, Joseana
|
|
2015
|
64 |
2 |
p. 685-692
8 p.
|
article
|
| 91 |
Preparation and characterization of crystalline complexes between amylose and C18 fatty acids
|
Seo, Tae-Rang
|
|
2015
|
64 |
2 |
p. 889-897
9 p.
|
article
|
| 92 |
Preparation and characterization of β-cyclodextrin inclusion complexes as a tool of a controlled antimicrobial release in whey protein edible films
|
Barba, Carmen
|
|
2015
|
64 |
2 |
p. 1362-1369
8 p.
|
article
|
| 93 |
Preparation and characterization of edible myofibrillar protein-based film incorporated with grape seed procyanidins and green tea polyphenol
|
Nie, Xiaohua
|
|
2015
|
64 |
2 |
p. 1042-1046
5 p.
|
article
|
| 94 |
Preparation of potent antioxidant peptide from edible part of shortclub cuttlefish against radical mediated lipid and DNA damage
|
Sudhakar, Sekar
|
|
2015
|
64 |
2 |
p. 593-601
9 p.
|
article
|
| 95 |
Preservation of fresh-cut apple quality attributes by pulsed light in combination with gellan gum-based prebiotic edible coatings
|
Moreira, María R.
|
|
2015
|
64 |
2 |
p. 1130-1137
8 p.
|
article
|
| 96 |
Prevalence, antimicrobial resistance and genetic diversity of Listeria monocytogenes isolated from chilled pork in Nanjing, China
|
Wang, Kai
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2015
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64 |
2 |
p. 905-910
6 p.
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article
|
| 97 |
Primary recovery of miraculin from miracle fruit, Synsepalum dulcificum by AOT reverse micellar system
|
He, Zuxing
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2015
|
64 |
2 |
p. 1243-1250
8 p.
|
article
|
| 98 |
Production and characterization of aroma compounds from apple pomace by solid-state fermentation with selected yeasts
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Rodríguez Madrera, Roberto
|
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2015
|
64 |
2 |
p. 1342-1353
12 p.
|
article
|
| 99 |
Production process and quality of two different dry-cured sheep hams from Western Balkan countries
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Stojković, Sandra
|
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2015
|
64 |
2 |
p. 1217-1224
8 p.
|
article
|
| 100 |
Quality characteristics of sous vide ready to eat seabream processed by high pressure
|
Espinosa, Miriam C.
|
|
2015
|
64 |
2 |
p. 657-662
6 p.
|
article
|
| 101 |
Recombinant GH-26 endo-mannanase from Bacillus sp. CFR1601: Biochemical characterization and application in preparation of partially hydrolysed guar gum
|
Srivastava, Praveen Kumar
|
|
2015
|
64 |
2 |
p. 809-816
8 p.
|
article
|
| 102 |
Reduction of aflatoxin B1 in peanut meal by extrusion cooking
|
Zheng, Haiyan
|
|
2015
|
64 |
2 |
p. 515-519
5 p.
|
article
|
| 103 |
Response surface methodology analysis of rice starch and fructo-oligosaccharides as substitutes for phosphate and dextrose in whole muscle cooked hams
|
Resconi, Virginia C.
|
|
2015
|
64 |
2 |
p. 946-958
13 p.
|
article
|
| 104 |
Screening of microorganisms for bioconversion of (+)-valencene to (+)-nootkatone
|
Palmerín-Carreño, D.M.
|
|
2015
|
64 |
2 |
p. 788-793
6 p.
|
article
|
| 105 |
Screening the optimal ratio of symbiosis between isolated yeast and acetic acid bacteria strain from traditional kombucha for high-level production of glucuronic acid
|
Nguyen, Nguyen Khoi
|
|
2015
|
64 |
2 |
p. 1149-1155
7 p.
|
article
|
| 106 |
Solubility and thermodynamics of vanillin in Carbitol-water mixtures at different temperatures
|
Shakeel, Faiyaz
|
|
2015
|
64 |
2 |
p. 1278-1282
5 p.
|
article
|
| 107 |
Spray drying-microencapsulation of cinnamon infusions (Cinnamomum zeylanicum) with maltodextrin
|
Santiago-Adame, R.
|
|
2015
|
64 |
2 |
p. 571-577
7 p.
|
article
|
| 108 |
Succinylation of sodium caseinate and its effect on physicochemical and functional properties of protein
|
Shilpashree, B.G.
|
|
2015
|
64 |
2 |
p. 1270-1277
8 p.
|
article
|
| 109 |
Synergistic antimicrobial action and potential application for fish preservation of a bacteriocin produced by Enterococcus mundtii isolated from Odontesthes platensis
|
Schelegueda, Laura Inés
|
|
2015
|
64 |
2 |
p. 794-801
8 p.
|
article
|
| 110 |
Synergy of olive bioactive phytochemicals and probiotic strain in control of Escherichia coli
|
Peres, C.M.
|
|
2015
|
64 |
2 |
p. 938-945
8 p.
|
article
|
| 111 |
The effect of apple cider characteristics and membrane pore size on membrane fouling
|
Zhao, Dongjun
|
|
2015
|
64 |
2 |
p. 974-979
6 p.
|
article
|
| 112 |
The effect of sodium chloride on microstructure, water migration, and texture of rice noodle
|
Sangpring, Yada
|
|
2015
|
64 |
2 |
p. 1107-1113
7 p.
|
article
|
| 113 |
The improved thermal stability of anthocyanins at pH 5.0 by gum arabic
|
Guan, Yongguang
|
|
2015
|
64 |
2 |
p. 706-712
7 p.
|
article
|
| 114 |
The phytoprostane content in green table olives is influenced by Spanish-style processing and regulated deficit irrigation
|
Collado-González, Jacinta
|
|
2015
|
64 |
2 |
p. 997-1003
7 p.
|
article
|
| 115 |
Thiols in brewed coffee: Assessment by fast derivatization and liquid chromatography–high resolution mass spectrometry
|
Quintanilla-Casas, Beatriz
|
|
2015
|
64 |
2 |
p. 1085-1090
6 p.
|
article
|
| 116 |
Total flavonoids content, antioxidant and antimicrobial activities of extracts from Mosla chinensis Maxim. cv. Jiangxiangru
|
Li, Jing-En
|
|
2015
|
64 |
2 |
p. 1022-1027
6 p.
|
article
|
| 117 |
Turmeric dye extraction residue for use in bioactive film production: Optimization of turmeric film plasticized with glycerol
|
Maniglia, B.C.
|
|
2015
|
64 |
2 |
p. 1187-1195
9 p.
|
article
|
| 118 |
Use of non-Saccharomyces yeast strains coupled with ultrasound treatment as a novel technique to accelerate ageing on lees of red wines and its repercussion in sensorial parameters
|
Kulkarni, Priyanka
|
|
2015
|
64 |
2 |
p. 1255-1262
8 p.
|
article
|
| 119 |
Using near infrared spectroscopy to predict the physical traits of Bos grunniens meat
|
Zhang, Li
|
|
2015
|
64 |
2 |
p. 602-608
7 p.
|
article
|
| 120 |
Vacuum impregnation and air drying temperature effect on individual anthocyanins and antiradical capacity of blueberry juice included into an apple matrix
|
Castagnini, J.M.
|
|
2015
|
64 |
2 |
p. 1289-1296
8 p.
|
article
|
| 121 |
Yeasts in foods and beverages: In vitro characterisation of probiotic traits
|
Gil-Rodríguez, Ana María
|
|
2015
|
64 |
2 |
p. 1156-1162
7 p.
|
article
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