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Showing results for ISSN matching 0023-6438

Seabuckthorn as a novel prebiotic source improves probiotic viability in yogurt

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

Authors: Aynur Gunenc | Christina Khoury | Candace Legault | Hannah Mirrashed | Jenny Rijke | Farah Hosseinian

https://doi.org/10.1016/j.lwt.2015.10.061 Actions

Inactivation of Salmonella Enteritidis and Enterococcus faecium NRRL B-2354 in corn flour by radio frequency heating with subsequent freezing

JOURNAL ARTICLE published August 2019 in LWT

Authors: Samet Ozturk | Shuxiang Liu | Jie Xu | Juming Tang | Jinru Chen | Rakesh K. Singh | Fanbin Kong

https://doi.org/10.1016/j.lwt.2019.04.090 Actions

Functional tea from a Brazilian berry: Overview of the bioactives compounds

JOURNAL ARTICLE published March 2017 in LWT - Food Science and Technology

Research funded by FAPESP (2010/16752-3,2012/17683-0) | CNPq (300533/2013-6)

Authors: Juliana Kelly da Silva | Ângela Giovana Batista | Cinthia Baú Betim Cazarin | Ana Paula Dionísio | Edy Sousa de Brito | Aline Telles Biasoto Marques | Mário Roberto Maróstica Junior

https://doi.org/10.1016/j.lwt.2016.06.016 Actions

Production, characterization, and bioactivity of novel camel milk-based infant formula in comparison to bovine and commercial sources

JOURNAL ARTICLE published January 2022 in LWT

Research funded by United Arab Emirates University (31F094)

Authors: Priti Mudgil | Waqas N. Baba | Meera Alneyadi | Ali Ali Redha | Sajid Maqsood

https://doi.org/10.1016/j.lwt.2021.112813 Actions

Effect of pectinolytic and cellulytic enzymes on the physical, chemical, and antioxidant properties of blueberry (Vaccinium corymbosum L.) juice

JOURNAL ARTICLE published June 2018 in LWT

Authors: Muhammad Siddiq | Kirk D. Dolan | Penelope Perkins-Veazie | Julie K. Collins

https://doi.org/10.1016/j.lwt.2018.02.008 Actions

Evaluation of oligosaccharide profiles in selected cooked tubers and roots subjected to in vitro digestion

JOURNAL ARTICLE published March 2017 in LWT - Food Science and Technology

Research funded by National Brazilian Research Foundation (CNPq) (501648/2014-3)

Authors: Renata A. Soriano Sancho | Jane Delane R.P. Souza | Fabíola Aliaga de Lima | Glaucia Maria Pastore

https://doi.org/10.1016/j.lwt.2016.07.046 Actions

Effect of heat treatment of sorghum flour on the functional properties of gluten-free bread and cake

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

Authors: Kathryn Marston | Hanna Khouryieh | Fadi Aramouni

https://doi.org/10.1016/j.lwt.2015.08.063 Actions

Fate of aflatoxins in cornmeal during single-screw extrusion: A bioaccessibility approach

JOURNAL ARTICLE published March 2021 in LWT

Authors: Kelly Cristina Massarolo | José Rodrigo Mendoza | Tushar Verma | Larine Kupski | Eliana Badiale-Furlong | Andréia Bianchini

https://doi.org/10.1016/j.lwt.2020.110734 Actions

Thermogenic formation of biogenic amines during commercial coffee roasting processes

JOURNAL ARTICLE published January 2022 in LWT

Authors: Lukas Macheiner | Anatol Schmidt | Magdalena Wagner | Helmut K. Mayer

https://doi.org/10.1016/j.lwt.2021.112664 Actions

Effect of operating conditions on size of catechin/β-cyclodextrin nanoparticles prepared by nanoprecipitation and characterization of their physicochemical properties

JOURNAL ARTICLE published January 2022 in LWT

Authors: Yanlong Han | Fuguo Jia | Shigang Bai | Yawen Xiao | Xiangyi Meng | Longwei Jiang

https://doi.org/10.1016/j.lwt.2021.112447 Actions

Comparison of chemical and fatty acid composition of green coffee bean (Coffea arabica L.) from different geographical origins

JOURNAL ARTICLE published April 2021 in LWT

Research funded by National Key Research and Development Program of China (2017YFC1600405,2019YFE0106000) | National Natural Science Foundation of China (21866021,31471647)

Authors: Mengting Zhu | You Long | Yingjie Ma | Yi Chen | Qiang Yu | Jianhua Xie | Bin Li | Jinlong Tian

https://doi.org/10.1016/j.lwt.2020.110802 Actions

Unraveling the efficacy of different treatments towards suppressing limonin and naringin content of Kinnow juice: An innovative report

JOURNAL ARTICLE published December 2021 in LWT

Authors: Sukhvinder Singh Purewal | Sneh Punia | Pinderpal Kaur | Kawaljit Singh Sandhu | R.A. Ilyas | Surender Kumar Singh | Maninder Kaur

https://doi.org/10.1016/j.lwt.2021.112341 Actions

The effects of nitrite, sodium ascorbate and starter culture on volatile compounds of a semi-dry fermented sausage

JOURNAL ARTICLE published January 2022 in LWT

Authors: Selen Sallan | Güzin Kaban | Mükerrem Kaya

https://doi.org/10.1016/j.lwt.2021.112540 Actions

Fate of beta-glucan, polyphenols and lipophilic compounds in baked crackers fortified with different barley-milled fractions

JOURNAL ARTICLE published November 2019 in LWT

Research funded by Food Institutional Research Measure (FIRM 11/SF/317)

Authors: Nirupama Gangopadhyay | Norah O'Shea | Nigel P. Brunton | Eimear Gallagher | Sabine M. Harrison | Dilip K. Rai

https://doi.org/10.1016/j.lwt.2019.108413 Actions

Brewing conditions impact on the composition and characteristics of cold brew Arabica and Robusta coffee beverages

JOURNAL ARTICLE published May 2021 in LWT

Authors: Claudimara da Silva Portela | Isabela Fernanda de Almeida | André Luiz Buzzo Mori | Fabio Yamashita | Marta de Toledo Benassi

https://doi.org/10.1016/j.lwt.2021.111090 Actions

Effects of nitrite source, reducing compounds, and holding time on cured color development in a cured meat model system

JOURNAL ARTICLE published September 2018 in LWT

Research funded by Nebraska Agricultural Experiment Station (232123)

Authors: Jennifer A. Posthuma | Faith D. Rasmussen | Gary A. Sullivan

https://doi.org/10.1016/j.lwt.2018.04.040 Actions

Mayonnaise as a model food for improving the bioaccessibility of carotenoids from Bactris gasipaes fruits

JOURNAL ARTICLE published March 2020 in LWT

Research funded by Fundação de Amparo à Pesquisa do Estado de São Paulo (2016/18910-1,2016/23242-8)

Authors: Leonardo M. de Souza Mesquita | Bruna Vitória Neves | Luciana Pellegrini Pisani | Veridiana Vera de Rosso

https://doi.org/10.1016/j.lwt.2020.109022 Actions

The correlation of taste and chemesthetic sensation in individuals with different suprathreshold sensitivities

JOURNAL ARTICLE published April 2021 in LWT

Authors: Lu-Lu Zhang | Bo-Lin Shi | Pei Sun | Ying-Ming Zheng | Kui Zhong | Hou-Yin Wang | Ying Cui | Long-Yun Liu | Ran Xie | Lei Zhao

https://doi.org/10.1016/j.lwt.2021.111070 Actions

Physical and microbiological properties of powdered Lactobacillus salivarius NRRL B-30514 as affected by relative amounts of dairy proteins and lactose

JOURNAL ARTICLE published March 2020 in LWT

Authors: Anyi Wang | Jun Lin | Qixin Zhong

https://doi.org/10.1016/j.lwt.2020.109044 Actions

Efficacy of Chlorine Dioxide, Ozone, and Thyme Essential Oil or a Sequential Washing in Killing Escherichia coli O157:H7 on Lettuce and Baby Carrots

JOURNAL ARTICLE published December 2002 in LWT

Authors: N. Singh | R.K. Singh | A.K. Bhunia | R.L. Stroshine

https://doi.org/10.1006/fstl.2002.0933 Actions
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