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Showing results for ISSN matching 0023-6438

Rheological, textural and microstructural features of probiotic whey cheeses

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

Authors: A. Raquel Madureira | Ana I. Pintado | Ana Maria Gomes | Manuela E. Pintado | F. Xavier Malcata

https://doi.org/10.1016/j.lwt.2010.06.030 Actions

Milling fractionation of rye produces different sensory profiles of both flour and bread

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

Authors: Raija-Liisa Heiniö | Kirsi-Helena Liukkonen | Kati Katina | Olavi Myllymäki | Kaisa Poutanen

https://doi.org/10.1016/s0023-6438(03)00063-x Actions

Effect of microwave heating on the physiochemical characteristics, colour and pasting properties of corn (Zea mays L.) grain

JOURNAL ARTICLE published March 2021 in LWT

Authors: Amro B. Hassan | Elke Pawelzik | Dieter von Hoersten

https://doi.org/10.1016/j.lwt.2020.110703 Actions

Influence of pH and NaCl on growth and survival of Propionibacterium freudenreichii subsp. shermanii, Bacillus pumilus, and Saccharomyces cerevisiae in broth media

JOURNAL ARTICLE published 1995 in LWT - Food Science and Technology

Authors: Douglas L. Marshall | John K. Odame-Darkwah

https://doi.org/10.1016/s0023-6438(95)91554-0 Actions

Genotype selection influences the quality of gluten-free bread from maize

JOURNAL ARTICLE published May 2020 in LWT

Authors: Onu Ekpa | Natalia Palacios-Rojas | Aldo Rosales | Stefano Renzetti | Vincenzo Fogliano | Anita R. Linnemann

https://doi.org/10.1016/j.lwt.2020.109214 Actions

Validation of in-vitro antifungal activity of the fermentation quotient on bread spoilage moulds through growth/no-growth modelling and bread baking trials

JOURNAL ARTICLE published January 2020 in LWT

Authors: Els Debonne | Peter Maene | An Vermeulen | Filip Van Bockstaele | Laura Depredomme | Pieter Vermeir | Mia Eeckhout | Frank Devlieghere

https://doi.org/10.1016/j.lwt.2019.108636 Actions

Investigating the effects of mild preservation technology on perishable foods by volatolomics: The case study of ready-to-cook tuna-burgers

JOURNAL ARTICLE published November 2019 in LWT

Research funded by BIOTECA (QCBRAJ6)

Authors: Annalisa Mentana | Amalia Conte | Matteo Alessandro Del Nobile | Maurizio Quinto | Diego Centonze

https://doi.org/10.1016/j.lwt.2019.108425 Actions

Sensory metabolites profiling in Myristica fragrans (Nutmeg) organs and in response to roasting as analyzed via chemometric tools

JOURNAL ARTICLE published November 2018 in LWT

Research funded by Cairo University research (16-57) | American University of Cairo internal Research (RSG1-18)

Authors: Mohamed A. Farag | Engy Mohsen | Abd El Nasser G. El-Gendy

https://doi.org/10.1016/j.lwt.2018.08.002 Actions

Estimation of amino acids profile and escolar fish consumption risks due to biogenic amines content fluctuations in vacuum skin packaging/VSP during cold storage

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

Authors: Đani Đorđević | Hana Buchtová | Ivana Borkovcová

https://doi.org/10.1016/j.lwt.2015.11.020 Actions

Gelatinization and retrogradation of 6-year-old korean ginseng starches studied by DSC

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

Authors: Hye-Jin Koo | So-Hee Park | Jae-sun Jo | Byung-Yong Kim | Moo-Yeol Baik

https://doi.org/10.1016/j.lwt.2004.05.003 Actions

Study on vacuum drying kinetics and processing of the Lonicera japonica Thunb. aqueous extracts

JOURNAL ARTICLE published September 2022 in LWT

Authors: Peng Xu | Zhentao Zhang | Xueyuan Peng | Junling Yang | Xiaoqiong Li | Tiejian Yuan | Xiaohan Jia | Yaoyang Liu | Olim Abdullaev | Janar Jenis

https://doi.org/10.1016/j.lwt.2022.113868 Actions

Antioxidant properties of Agaricus blazei, Agrocybe cylindracea, and Boletus edulis

JOURNAL ARTICLE published October 2007 in LWT - Food Science and Technology

Authors: Shu-Yao Tsai | Hui-Li Tsai | Jeng-Leun Mau

https://doi.org/10.1016/j.lwt.2006.10.001 Actions

The use of papain for the removal of biofilms formed by pathogenic Staphylococcus aureus and Campylobacter jejuni

JOURNAL ARTICLE published June 2020 in LWT

Authors: Ye Ji Song | Hwan Hee Yu | Yeon Jin Kim | Na-Kyoung Lee | Hyun-Dong Paik

https://doi.org/10.1016/j.lwt.2020.109383 Actions

Effect of d-allulose, in comparison to sucrose and d-fructose, on the physical properties of cupcakes

JOURNAL ARTICLE published October 2021 in LWT

Authors: Alexandra May Bolger | Robert A. Rastall | Maria Jose Oruna-Concha | Julia Rodriguez-Garcia

https://doi.org/10.1016/j.lwt.2021.111989 Actions

Evaluation of antioxidant, antibacterial and physicochemical properties of whey protein-based edible films incorporated with different soy sauces

JOURNAL ARTICLE published January 2020 in LWT

Authors: A. García | L.M. Pérez | G.N. Piccirilli | R.A. Verdini

https://doi.org/10.1016/j.lwt.2019.108587 Actions

Study on the applicability of high-pressure homogenization for the production of banana juices

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

Authors: Sonia Calligaris | Martina Foschia | Ingrid Bartolomeoli | Michela Maifreni | Lara Manzocco

https://doi.org/10.1016/j.lwt.2011.07.026 Actions

Calendar

JOURNAL ARTICLE published April 2017 in LWT

https://doi.org/10.1016/s0023-6438(16)30822-2 Actions

Editorial Board

JOURNAL ARTICLE published June 2018 in LWT

https://doi.org/10.1016/s0023-6438(18)30257-3 Actions

Calendar

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

https://doi.org/10.1016/s0023-6438(10)00361-0 Actions

LWT Bulletin

JOURNAL ARTICLE published June 1994 in LWT - Food Science and Technology

https://doi.org/10.1006/fstl.1994.1061 Actions
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