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Advantages of sous-vide cooked red cabbage: Structural, nutritional and sensory aspects JOURNAL ARTICLE published May 2014 in LWT - Food Science and Technology |
Surface-enhanced Raman spectroscopy-based metabolomics for the discrimination of Keemun black teas coupled with chemometrics JOURNAL ARTICLE published May 2023 in LWT |
Study on the mechanism of aflatoxin B1 degradation by Tetragenococcus halophilus JOURNAL ARTICLE published April 2023 in LWT |
Microbiota characterization of atmospheric cold plasma treated blueberries JOURNAL ARTICLE published April 2023 in LWT |
Food to food fortification of breads and biscuits with herbs, spices, millets and oilseeds on bio-accessibility of calcium, iron and zinc and impact of proteins, fat and phenolics JOURNAL ARTICLE published August 2020 in LWT |
Antimicrobial edible defatted soybean meal-based films incorporating the lactoperoxidase system JOURNAL ARTICLE published November 2013 in LWT - Food Science and Technology Research funded by Ministry of Education, Science and Technology (2010-0021623) |
Volatile compounds, phenolic acid profiles and phytochemical content of five Australian finger lime (Citrus australasica) cultivars JOURNAL ARTICLE published January 2022 in LWT Research funded by Central Queensland University (RSH/5343) |
Cronobacter sakazakii CICC 21544 responds to the combination of carvacrol and citral by regulating proton motive force JOURNAL ARTICLE published March 2020 in LWT Research funded by National Key Research and Development Program of China (2018YFC1602201,2016YFF0203204) | Science and Technology Program Foundation of Guangzhou (201904010077) | Natural Science Fund of Zhejiang (LY16H260004) |
Production of conjugated fatty acids in probiotic-fermented walnut milk with the addition of lipase JOURNAL ARTICLE published December 2022 in LWT |
Authentication of Olive Oil Adulterated with Vegetable Oils Using Fourier Transform Infrared Spectroscopy JOURNAL ARTICLE published February 2002 in LWT - Food Science and Technology |
The inhibition of cell-free supernatant of Lactobacillus plantarum on production of putrescine and cadaverine by four amine-positive bacteria in vitro JOURNAL ARTICLE published April 2016 in LWT - Food Science and Technology Research funded by Agro-scientific Research in the Public Interest (201303082-2) |
Emulsification and dilatational surface rheology of ultrasonicated milk fat globule membrane (MFGM) materials JOURNAL ARTICLE published November 2020 in LWT Research funded by National Natural Science Foundation of China (31801500,31972028) | China Postdoctoral Science Foundation (2018M632724) | Department of Science and Technology of Shandong Province (2019JZZY010722) |
Effect of honey supplementation on sourdough: Lactic acid bacterial performance and gluten microstructure JOURNAL ARTICLE published April 2017 in LWT Research funded by Universidad Nacional of Mar del Plata (15/E659 - EXA 709/14) |
The effect of adding phospholipids before homogenization on the properties of milk fat globules JOURNAL ARTICLE published July 2021 in LWT |
Technological and safety assessment of selected lactic acid bacteria for cheese starter cultures design: Enzymatic and antimicrobial activity, antibiotic resistance and biogenic amine production JOURNAL ARTICLE published April 2023 in LWT |
The physicochemical properties of β-carotene emulsions stabilized by whey protein/octenyl succinic anhydride (OSA)-modified-starch complexes: Influence of OSA substitution degree of starch JOURNAL ARTICLE published April 2024 in LWT Research funded by Natural Science Foundation of Zhejiang Province (LY23C200001) |
Analysis of genotype-by-environment effects on starch content in 281 Tartary buckwheat varieties and evaluation of the physicochemical properties of two elite varieties JOURNAL ARTICLE published April 2024 in LWT |
A novel strategy to transform mango peel waste into useful product– Preparing antibacterial film containing tea polyphenols for chicken breast preservation JOURNAL ARTICLE published April 2024 in LWT |
Novel insights into flavor formation in whey fermented wine: A study of microbial metabolic networks JOURNAL ARTICLE published April 2024 in LWT |
Machine learning-assisted FTIR spectra to predict freeze-drying curve of food JOURNAL ARTICLE published April 2024 in LWT Research funded by Hebei Province Department of Science And Technology (23327104D) | National Key Research and Development Program of China (2021YFD1600104) | Agricultural Science and Technology Innovation Program (CAAS-ASTIP-G2022-IFST-08) |