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Showing results for ISSN matching 0023-6438

Enrichment and fractionation of major apple flavonoids, phenolic acids and dihydrochalcones using anion exchange resins

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

Authors: Judith Kammerer | Jennifer Boschet | Dietmar R. Kammerer | Reinhold Carle

https://doi.org/10.1016/j.lwt.2010.10.008 Actions

Growth response and modelling of the effects of Zataria multiflora Boiss. essential oil, pH and temperature on Salmonella Typhimurium and Staphylococcus aureus

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

Authors: Afshin Akhondzadeh Basti | Ali Misaghi | Daryusch Khaschabi

https://doi.org/10.1016/j.lwt.2006.07.007 Actions

Growth comparison and model validation for growth of Shiga toxin-producing Escherichia coli (STEC) in ground beef

JOURNAL ARTICLE published June 2023 in LWT

Authors: Lin Walker | Shengqian Sun | Harshavardhan Thippareddi

https://doi.org/10.1016/j.lwt.2023.114823 Actions

In vitro starch digestibility, cooking quality, rheology and sensory properties of gluten-free pregelatinized rice noodle enriched with germinated chickpea flour

JOURNAL ARTICLE published November 2020 in LWT

Authors: Sajad Ahmad Sofi | Jagmohan Singh | Shabir Ahmad Mir | B.N. Dar

https://doi.org/10.1016/j.lwt.2020.110090 Actions

Contribution of response surface methodology to the modeling of naringin hydrolysis by naringinase Ca-alginate beads under high pressure

JOURNAL ARTICLE published April 2010 in LWT - Food Science and Technology

Authors: Maria H.L. Ribeiro | Cristina Afonso | Helder J. Vila-Real | António J. Alfaia | Luís Ferreira

https://doi.org/10.1016/j.lwt.2009.09.015 Actions

Synergistic antibacterial mechanism of sucrose laurate combined with nisin against Staphylococcus aureus and its application in milk beverage

JOURNAL ARTICLE published March 2022 in LWT

Research funded by Hebei Province Department of Science And Technology (20327125D)

Authors: Yawei Ning | Linlin Hou | Mengge Ma | Mingrui Li | Zhongqing Zhao | Dongchun Zhang | Zhixin Wang | Yingmin Jia

https://doi.org/10.1016/j.lwt.2022.113145 Actions

Lactic acid bacteria diversity and dynamics during ripening of traditional Turkish goatskin Tulum cheese produced in Mut region assessed by culturing and PCR-DGGE

JOURNAL ARTICLE published March 2021 in LWT

Authors: Talha Demirci | Nihat Akin | Didem Sözeri Atik | Edibe Rabia Özkan | Enes Dertli | İsmail Akyol

https://doi.org/10.1016/j.lwt.2020.110701 Actions

Antimicrobial effect of Origanum vulgare (L.) essential oil as an alternative for conventional additives in the Minas cheese manufacture

JOURNAL ARTICLE published March 2022 in LWT

Authors: Anna Carolina Leonelli Pires de Campos | Renata Daniela Saldanha Nandi | Sara Scandorieiro | Marcelly Chue Gonçalves | Guilherme Fonseca Reis | Miriam Dibo | Leonardo Pinto Medeiros | Luciano Aparecido Panagio | Eder Paulo Fagan | Renata Katsuko Takayama Kobayashi | Gerson Nakazato

https://doi.org/10.1016/j.lwt.2021.113063 Actions

A novel nanosensor based on Pt:Co nanoalloy ionic liquid carbon paste electrode for voltammetric determination of vitamin B9 in food samples

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

Authors: Tahoora Jamali | Hassan Karimi-Maleh | Mohammad A. Khalilzadeh

https://doi.org/10.1016/j.lwt.2014.01.023 Actions

Role of using adjunct cultures in release of bioactive peptides in white-brined goat-milk cheese

JOURNAL ARTICLE published April 2020 in LWT

Authors: Ali Kocak | Tuba Sanli | Elif Ayse Anli | Ali Adnan Hayaloglu

https://doi.org/10.1016/j.lwt.2020.109127 Actions

Self-association of caseinomacropeptide in presence of CaCl2 at neutral pH: Calcium binding determination

JOURNAL ARTICLE published May 2022 in LWT

Authors: Karina G. Loria | Ana M.R. Pilosof | María E. Farías

https://doi.org/10.1016/j.lwt.2022.113419 Actions

Flavor release from sugar-containing and sugar-free confectionary egg albumen foams

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

Research funded by German Federal Ministry of Economics and Technology (16IN0687)

Authors: Oxana Tyapkova | Caroline Siefarth | Ute Schweiggert-Weisz | Jonathan Beauchamp | Andrea Buettner | Stephanie Bader-Mittermaier

https://doi.org/10.1016/j.lwt.2016.01.075 Actions

The complex community structures and seasonal variations of psychrotrophic bacteria in raw milk in Heilongjiang Province, China

JOURNAL ARTICLE published December 2020 in LWT

Research funded by National Natural Science Foundation of China, China (31871828) | National Key Research and Development Project of China, China (2018YFE0120500)

Authors: Xinyan Yang | Xiaojie Guo | Weipeng Liu | Yazhen Tian | Pingping Gao | Yuwei Ren | Wei Zhang | Yujun Jiang | Chaoxin Man

https://doi.org/10.1016/j.lwt.2020.110218 Actions

Application of an alginate-based edible coating with bacteriocin-producing Lactococcus strains in fresh cheese preservation

JOURNAL ARTICLE published January 2022 in LWT

Research funded by Fundacao para a Ciencia e a Tecnologia (SFRH/BD/139525/2018,UID/CVT/00153/2019)

Authors: Sofia P.M. Silva | Susana C. Ribeiro | José A. Teixeira | Célia C.G. Silva

https://doi.org/10.1016/j.lwt.2021.112486 Actions

Volatile Organic Aroma Compounds Produced by Thermophilic and Mesophilic Mixed Strain Dairy Starter Cultures

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

Authors: R. Imhof | H. Glättli | J.O. Bosset

https://doi.org/10.1006/fstl.1994.1090 Actions

Tailoring yield stress and viscosity of concentrated microgel suspensions by means of adding immiscible liquids

JOURNAL ARTICLE published July 2018 in LWT

Authors: Olga Fysun | Stefan Nöbel | Anisa Joy Loewen | Jörg Hinrichs

https://doi.org/10.1016/j.lwt.2018.03.013 Actions

Effect of milk homogenisation and foaming temperature on properties and microstructure of foams from pasteurised whole milk

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

Authors: K. Borcherding | W. Hoffmann | P.Chr. Lorenzen | K. Schrader

https://doi.org/10.1016/j.lwt.2007.11.020 Actions

Effect of γ-irradiation and food additives on the microbial inactivation of foodborne pathogens in infant formula

JOURNAL ARTICLE published March 2021 in LWT

Authors: V. Robichaud | L. Bagheri | S. Salmieri | B.R. Aguilar-Uscanga | M. Millette | M. Lacroix

https://doi.org/10.1016/j.lwt.2020.110547 Actions

Acidification Rates and Population Ratios of Lactic Starters in Carbonated Milk

JOURNAL ARTICLE published March 1998 in LWT - Food Science and Technology

Authors: Claude P. Champagne | Daniel St-Gelais | Albane de Candolle

https://doi.org/10.1006/fstl.1997.0305 Actions

Rheological behaviour and microstructural properties of dark chocolate produced by combination of a ball mill and a liquefier device as small scale chocolate production system

JOURNAL ARTICLE published February 2019 in LWT

Authors: Arifin Dwi Saputro | Davy Van de Walle | Bobby Antan Caiquo | Michael Hinneh | Martina Kluczykoff | Koen Dewettinck

https://doi.org/10.1016/j.lwt.2018.10.039 Actions
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