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Gamma Irradiation of Asparagus (Asparagus officinalis, var. Argenteuil)

JOURNAL ARTICLE published October 1993 in LWT - Food Science and Technology

Authors: G. Lescano | P. Narvaiz | E. Kairiyama

https://doi.org/10.1006/fstl.1993.1081 Actions

Bulletin

JOURNAL ARTICLE published February 1999 in LWT - Food Science and Technology

https://doi.org/10.1006/fstl.1998.0511 Actions

Bulletin - please update

JOURNAL ARTICLE published November 2003 in LWT - Food Science and Technology

https://doi.org/10.1016/s0023-6438(03)00152-x Actions

Meetings, exhibitions

JOURNAL ARTICLE published 1995 in LWT - Food Science and Technology

https://doi.org/10.1016/s0023-6438(95)80031-x Actions

Haltbarmachen von Lebensmitteln: Chemische, physikalische und mikrobiologische Grundlagen der Qualitätserhaltung (4th revised and expanded Edition)

JOURNAL ARTICLE published February 2005 in LWT - Food Science and Technology

Authors: Felix Escher

https://doi.org/10.1016/j.lwt.2004.04.010 Actions

Online submission for lwt

JOURNAL ARTICLE published June 2003 in LWT - Food Science and Technology

https://doi.org/10.1016/s0023-6438(03)00066-5 Actions

Synergistic impact of sonication and high hydrostatic pressure on microbial and enzymatic inactivation of apple juice

JOURNAL ARTICLE published November 2014 in LWT - Food Science and Technology

Authors: Muhammad Abid | Saqib Jabbar | Bing Hu | Malik Muhammad Hashim | Tao Wu | Zhongwei Wu | Muhammad Ammar Khan | Xiaoxiong Zeng

https://doi.org/10.1016/j.lwt.2014.04.039 Actions

Element composition of propolis tinctures prepared from Hungarian raw propolis

JOURNAL ARTICLE published January 2022 in LWT

Authors: Áron Soós | Éva Bódi | Szilvia Várallyay | Szabolcs Molnár | Béla Kovács

https://doi.org/10.1016/j.lwt.2021.112762 Actions

Influence of water activity and acidity on Bacillus cereus spore inactivation during combined high pressure-thermal treatment

JOURNAL ARTICLE published July 2021 in LWT

Authors: Jie Xu | Jerish Joyner Janahar | Hyeon Woo Park | V.M. Balasubramaniam | Ahmed E. Yousef

https://doi.org/10.1016/j.lwt.2021.111465 Actions

Kinetics of forming polar compounds in frying oils under frying practice of fast food restaurants

JOURNAL ARTICLE published November 2019 in LWT

Authors: Lirong Xu | Fan Yang | Xu Li | Chenwei Zhao | Qingzhe Jin | Jianhua Huang | Xingguo Wang

https://doi.org/10.1016/j.lwt.2019.108307 Actions

Chemical, sensory, and microbiological stability of stored raw peanuts packaged in polypropylene ventilated bags and high barrier plastic bags

JOURNAL ARTICLE published May 2016 in LWT - Food Science and Technology

Research funded by Consejo Nacional de Investigaciones Científicas y Técnicas (11220120100371CO) | Secretaría de Ciencia y Tecnología (203/14)

Authors: Ma. Paula Martín | Valeria Nepote | Nelson R. Grosso

https://doi.org/10.1016/j.lwt.2015.12.031 Actions

Collateral adaptive responses induced by desiccation stress in Salmonella enterica

JOURNAL ARTICLE published November 2020 in LWT

Authors: Ahmed G. Abdelhamid | Ahmed E. Yousef

https://doi.org/10.1016/j.lwt.2020.110089 Actions

Dynamic tracing of bacterial community distribution and biofilm control of dominant species in milk powder processing

JOURNAL ARTICLE published January 2022 in LWT

Authors: Ni Wang | Yujie Jin | Guoqing He | Lei Yuan

https://doi.org/10.1016/j.lwt.2021.112855 Actions

Phenolic compound identification in tomato fruit by UPLC-QTOF-MS

JOURNAL ARTICLE published June 2023 in LWT

Authors: Haijing Wang | Zhenzhen Zhang | Jia Song | Maosen Tian | Ren Li | Xia Cui

https://doi.org/10.1016/j.lwt.2023.114791 Actions

Carboxymethyl cellulose film from durian rind

JOURNAL ARTICLE published September 2012 in LWT - Food Science and Technology

Authors: Pornchai Rachtanapun | Suwaporn Luangkamin | Krittika Tanprasert | Rungsiri Suriyatem

https://doi.org/10.1016/j.lwt.2012.02.029 Actions

Effect of natural and synthetic antioxidants on the oxidative stability of walnut oil under different storage conditions

JOURNAL ARTICLE published April 2013 in LWT - Food Science and Technology

Authors: Marcela L. Martínez | Ma. Cecilia Penci | Vanesa Ixtaina | Pablo D. Ribotta | Damián Maestri

https://doi.org/10.1016/j.lwt.2012.10.021 Actions

Low and high methoxyl pectin lowers on structural change and digestibility of fried potato starch

JOURNAL ARTICLE published October 2020 in LWT

Research funded by National Natural Science Foundation of China (31571763,21276154,31671923,31471623)

Authors: Wenhui Li | Wei Zhang | Shengxiang Gong | Xinzhe Gu | Ying Yu | Jinhong Wu | Zhengwu Wang

https://doi.org/10.1016/j.lwt.2020.109853 Actions

Comparative characterization of Taihe silky chicken and Cobb chicken using LC/MS-based lipidomics and GC/MS-based volatilomics

JOURNAL ARTICLE published June 2022 in LWT

Authors: Qing Wei | Huanxian Cui | Ying Hu | Jing Li | Shengnan Yue | Chaohua Tang | Qingyu Zhao | Yanan Yu | Haihua Li | Yuchang Qin | Youyou Yang | Junmin Zhang

https://doi.org/10.1016/j.lwt.2022.113554 Actions

Optimization of physical properties of xanthan gum/tapioca starch edible matrices containing potassium sorbate and evaluation of its antimicrobial effectiveness

JOURNAL ARTICLE published September 2013 in LWT - Food Science and Technology

Authors: Constancia Arismendi | Stefania Chillo | Amalia Conte | Matteo Alessandro Del Nobile | Silvia Flores | Lía N. Gerschenson

https://doi.org/10.1016/j.lwt.2013.01.022 Actions

Fermentation of date palm juice by curdlan gum production from Rhizobium radiobacter ATCC 6466™: Purification, rheological and physico-chemical characterization

JOURNAL ARTICLE published May 2011 in LWT - Food Science and Technology

Authors: Riadh Ben Salah | Bassem Jaouadi | Amin Bouaziz | Kacem Chaari | Christophe Blecker | Claude Derrouane | Hammadi Attia | Souhail Besbes

https://doi.org/10.1016/j.lwt.2010.11.023 Actions
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