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Showing results for ISSN matching 0023-6438

Co-amorphous delivery systems based on curcumin and hydroxycinnamic acids: Stabilization, solubilization, and controlled release

JOURNAL ARTICLE published December 2022 in LWT

Authors: Ying Feng | Bin Li | Lan Yang | Yifei Liu

https://doi.org/10.1016/j.lwt.2022.114091 Actions

Enzymatic hydrolysis of rapeseed oil with a non-GMO lipase: A strategy to substitute mono- and diglycerides of fatty acids and improve the softness of sponge cakes

JOURNAL ARTICLE published February 2021 in LWT

Authors: Aurélie Monié | Annabelle David | Karine Clemens | Myriam Malet-Martino | Stéphane Balayssac | Emile Perez | Sophie Franceschi | Martine Crepin | Mathieu Delample

https://doi.org/10.1016/j.lwt.2020.110405 Actions

Application of a mathematical model for chemical peeling of peaches (Prunus persica l.) variety Amarillo Jarillo

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

Authors: José A. Barreiro | Aleida J. Sandoval | Damaris Rivas | Rocio Rinaldi

https://doi.org/10.1016/j.lwt.2006.03.016 Actions

Development of a liquid nutritional supplement using a Sesamum indicum L. protein isolate

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

Authors: Gabriela López | Idalia Flores | Amanda Gálvez | Maricarmen Quirasco | Amelia Farrés

https://doi.org/10.1016/s0023-6438(02)00173-1 Actions

Corrigendum to “Novel application of CO2-assisted high pressure processing in cucumber juice and apple juice” [Lebensmittel-Wissenschaft und -Technologie 96 LWT-D-18-00557]

JOURNAL ARTICLE published April 2023 in LWT

Authors: Liang Zhao | Xiao Qin | Wenlai Han | Xiaomeng Wu | Yongtao Wang | Xiaosong Hu | Jiangang Ling | Xiaojun Liao

https://doi.org/10.1016/j.lwt.2023.114558 Actions

Quantification of Volatile Constituents in Orange Juice Drinks and Its Use for Comparison with Pure Juices by Multivariate Analysis

JOURNAL ARTICLE published August 1997 in LWT - Food Science and Technology

Authors: Philip E. Shaw | Manuel G. Moshonas

https://doi.org/10.1006/fstl.1996.0207 Actions

WITHDRAWN: Effects of MCC to CMC ratios on room temperature-storage stabilities and whipping capabilities of whipping creams

JOURNAL ARTICLE published December 2021 in LWT

Research funded by National Natural Science Foundation of China (32001655) | China Postdoctoral Science Foundation (2021M691291)

Authors: Hua Xu | Lan Yang | Yuhang Chen | Longkai Shi | Jing Zhang | Jun Jin | Wei Wei | Qingzhe Jin | Xingguo Wang

https://doi.org/10.1016/j.lwt.2021.112932 Actions

Calendar

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

https://doi.org/10.1016/s0023-6438(16)30316-4 Actions

IFC - Aims & Scope, Copyright, Publication information, Orders & Claims, Advertising information, Author inquiries, Permissions, Funding body, Permanence of paper and GFA link in double column

JOURNAL ARTICLE published September 2020 in LWT

https://doi.org/10.1016/s0023-6438(20)30986-5 Actions

Comparison of Peleg and Azuara et al. models in the modeling mass transfer during pile salting of goat sheets

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

Authors: Otoniel Corzo | Nelson Bracho | Jaime Rodríguez

https://doi.org/10.1016/j.lwt.2011.12.002 Actions

Editorial Board/Aims and Scope

JOURNAL ARTICLE published December 2017 in LWT

https://doi.org/10.1016/s0023-6438(17)30664-3 Actions

Phenolic compounds from Canna edulis Ker residue and their antioxidant activity

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

Authors: Juan Zhang | Zheng-Wu Wang | Qin Mi

https://doi.org/10.1016/j.lwt.2011.05.021 Actions

Corrigendum to “Interactions and emulsifying properties of ovalbumin with tannic acid” [LWT - Food Science and Technology 95 (2018) 282–288]

JOURNAL ARTICLE published February 2020 in LWT

Authors: Yang Chen | Jie Hu | Xiangzhou Yi | Baomiao Ding | Weiqing Sun | Fengwei Yan | Shudong Wei | Zhenshun Li

https://doi.org/10.1016/j.lwt.2019.108935 Actions

Evaluation of DNA isolation procedures from meat-based foods and development of a DNA quality score

JOURNAL ARTICLE published June 2019 in LWT

Research funded by Italian Ministry of Health (13F04)

Authors: Diego Cravero | Francesco Cerutti | Maria Grazia Maniaci | Paola Barzanti | Sonia Scaramagli | Maria Vittoria Riina | Francesco Ingravalle | Pier Luigi Acutis | Simone Peletto

https://doi.org/10.1016/j.lwt.2019.02.028 Actions

Interaction of salt content and processing conditions drives the quality response in streaky rashers

JOURNAL ARTICLE published November 2018 in LWT

Research funded by Food Institutional Research Measure (11F 026)

Authors: Gonzalo Delgado-Pando | Paul Allen | Joe P. Kerry | Maurice G. O'Sullivan | Ruth M. Hamill

https://doi.org/10.1016/j.lwt.2018.07.052 Actions

Effect of Oxidants, Sodium-Stearoyl-2-Lactylate and their Mixtures on Rheological and Baking Properties of Nonprefermented Frozen Doughs

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

Authors: E.A. Abd El-Hady | S.K. El-Samahy | J.-M. Brümmer

https://doi.org/10.1006/fstl.1999.0569 Actions

Effects of debranning on the distribution of pentosans and relationships to phenolic content and antioxidant activity of wheat pearling fractions

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

Authors: Harry D. Sapirstein | Mingwei Wang | Trust Beta

https://doi.org/10.1016/j.lwt.2012.04.030 Actions

Lipolysis of cheeses made from goat milk treated by ultra-high pressure homogenization

JOURNAL ARTICLE published March 2015 in LWT - Food Science and Technology

Authors: Bibiana Juan | Joan Miquel Quevedo | Anna Zamora | Buenaventura Guamis | Antonio-José Trujillo

https://doi.org/10.1016/j.lwt.2014.10.003 Actions

Drying kinetics of nopal (Opuntia ficus-indica) using three different methods and their effect on their mechanical properties

JOURNAL ARTICLE published September 2008 in LWT - Food Science and Technology

Authors: L. Medina-Torres | J.A. Gallegos-Infante | R.F. Gonzalez-Laredo | N.E. Rocha-Guzman

https://doi.org/10.1016/j.lwt.2007.07.016 Actions

Effects of Antioxidants and Packing on Cholesterol Oxidation in Processed Anchovy during Storage

JOURNAL ARTICLE published February 1997 in LWT - Food Science and Technology

Authors: Kei-ichi Shozen | Toshiaki Ohshima | Hideki Ushio | Akihide Takiguchi | Chiaki Koizumi

https://doi.org/10.1006/fstl.1996.0129 Actions
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