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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) |
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 |
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 |
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 |
Low molecular weight peptides generated from palm kernel cake via solid state lacto-fermentation extend the shelf life of bread JOURNAL ARTICLE published December 2020 in LWT Research funded by Ministry of Higher Education, Malaysia (01-01-18-2013FR) |
Lentils enhance probiotic growth in yogurt and provide added benefit of antioxidant protection JOURNAL ARTICLE published January 2013 in LWT - Food Science and Technology |
Effect of pH at heat treatment on the hydrolysis of κ-casein and the gelation of skim milk by chymosin JOURNAL ARTICLE published January 2007 in LWT - Food Science and Technology |
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 |
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 |
Non-aminobiogenic starter cultures in a model system of cucumber fermentation JOURNAL ARTICLE published March 2023 in LWT |
Evaluation of the thermal resistance of Salmonella Typhimurium ATCC 14028 after long-term blanched peanut kernel storage JOURNAL ARTICLE published January 2020 in LWT |
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 |
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 |
Growth comparison and model validation for growth of Shiga toxin-producing Escherichia coli (STEC) in ground beef JOURNAL ARTICLE published June 2023 in LWT |
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 |
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 |
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) |
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 |
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 |
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 |