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Showing results for ISSN matching 0023-6438

Bioaccessibility, antioxidant activity and colour of carotenoids in ultrafrozen orange juices: Influence of thawing conditions

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

Research funded by European Union (ERG-224789)

Authors: Carla M. Stinco | Rocío Fernández-Vázquez | Francisco J. Heredia | Antonio J. Meléndez-Martínez | Isabel M. Vicario

https://doi.org/10.1016/j.lwt.2013.04.003 Actions

Phenolic compounds in grape seed extract inhibiting the formation of benzo[a]pyrene in baked bacon related to scavenging free radicals and attenuating Maillard reaction

JOURNAL ARTICLE published October 2023 in LWT

Research funded by National Natural Science Foundation of China (32272344) | Major Science and Technology Projects in Anhui Province (202203a06020022,2023n06020011)

Authors: Yunkai Zhang | Yuzhu Li | Hongmei Fang | Yong Wang | Kezhou Cai | Hui Zhou | Baocai Xu

https://doi.org/10.1016/j.lwt.2023.115391 Actions

Blocker-tailed PCR coupled with rolling circle amplification for fluorescent detection of emetic Bacillus cereus in milk

JOURNAL ARTICLE published June 2022 in LWT

Authors: Qin Xiong | Ju Liu | Guoyang Xie | Dan Mu | Xiaoyan Feng | Hengyi Xu

https://doi.org/10.1016/j.lwt.2022.113462 Actions

Optimization of formulation and influence of environmental stresses on stability of lycopene-microemulsion

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

Authors: John Shi | Sophia Jun Xue | Bo Wang | Wenliang Wang | Xingqian Ye | Siew Young Quek

https://doi.org/10.1016/j.lwt.2014.10.066 Actions

Effect of NaCl on oxidative stability and protein properties of oil bodies from different oil crops

JOURNAL ARTICLE published October 2019 in LWT

Research funded by National Natural Science Foundation of China (31871727,31430067)

Authors: Juncai Hou | Xue Feng | Mengting Jiang | Qiuling Wang | Chunli Cui | Changbao Sun | Muhammad Altaf Hussain | Lianzhou Jiang | Zhanmei Jiang | Aili Li

https://doi.org/10.1016/j.lwt.2019.108263 Actions

Investigation of structure–stability correlations of reconstructed oil bodies

JOURNAL ARTICLE published August 2022 in LWT

Research funded by National Key Research and Development Program of China (2021YFD2100301)

Authors: Miao Hu | Xiaoqian Du | Guannan Liu | Zheng Tan | Shuang Zhang | Baokun Qi | Yang Li

https://doi.org/10.1016/j.lwt.2022.113740 Actions

Peptidase from Aspergillus niger NRRL 3: Optimization of its production by solid-state fermentation, purification and characterization

JOURNAL ARTICLE published December 2018 in LWT

Research funded by Universidad Nacional de Rosario (1BIO585) | Agencia Nacional de Promoción Científica y Tecnológica (PICT 2017-0937) | Secretaría de Políticas Universitarias (VT12-UNR4183)

Authors: Débora N. López | Micaela Galante | Germán Ruggieri | Julia Piaruchi | María E. Dib | Natalia Montellano Duran | Julia Lombardi | Mariana de Sanctis | Valeria Boeris | Patricia H. Risso | Darío Spelzini

https://doi.org/10.1016/j.lwt.2018.09.013 Actions

Response of nutritional and functional composition, anti-nutritional factors and antioxidant activity in germinated soybean under UV-B radiation

JOURNAL ARTICLE published January 2020 in LWT

Authors: Meng Ma | Hongxu Zhang | Yujia Xie | Meng Yang | Jiangfen Tang | Pei Wang | Runqiang Yang | Zhenxin Gu

https://doi.org/10.1016/j.lwt.2019.108709 Actions

Organic and Phenolic Acids in Beer

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

Authors: Luigi Montanari | Giuseppe Perretti | Fausta Natella | Alessia Guidi | Paolo Fantozzi

https://doi.org/10.1006/fstl.1999.0593 Actions

The effect of γ-irradiation on chemical composition, microbial load and sensory properties of Sicilian oregano

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

Authors: Edoardo Napoli | Agata Mazzaglia | Cristina Restuccia | Pietro Ragni | Carmela Maria Lanza | Giuseppe Ruberto

https://doi.org/10.1016/j.lwt.2016.05.025 Actions

Rheological and structural properties of tart cherry puree as affected by particle size reduction

JOURNAL ARTICLE published April 2018 in LWT

Authors: N. Lukhmana | F. Kong | W.L. Kerr | R.K. Singh

https://doi.org/10.1016/j.lwt.2017.11.032 Actions

Partial characterization of white cabbages (Brassica oleracea var. capitata f. alba) from different regions by glucosinolates, bioactive compounds, total antioxidant activities and proteins

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

Authors: Barbara Kusznierewicz | Agnieszka Bartoszek | Lidia Wolska | Jerzy Drzewiecki | Shela Gorinstein | Jacek Namieśnik

https://doi.org/10.1016/j.lwt.2007.02.007 Actions

Chemical compositions and characterisation of skin gelatin from farmed giant catfish (Pangasianodon gigas)

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

Authors: Akkasit Jongjareonrak | Saroat Rawdkuen | Manat Chaijan | Soottawat Benjakul | Kazufumi Osako | Munehiko Tanaka

https://doi.org/10.1016/j.lwt.2009.06.012 Actions

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

Effects of kneading machine type and total element revolutions on dough rheology and bread characteristics: A focus on straight dough and indirect (biga) methods

JOURNAL ARTICLE published January 2022 in LWT

Authors: Manuel Venturi | Alessio Cappelli | Niccolò Pini | Viola Galli | Lucrezia Lupori | Lisa Granchi | Enrico Cini

https://doi.org/10.1016/j.lwt.2021.112500 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

Effects of interaction between hesperetin/hesperidin and glutenin on the structure and functional properties of glutenin

JOURNAL ARTICLE published February 2022 in LWT

Research funded by Natural Science Foundation of Jiangsu Province (20212ACB205010) | State Key Laboratory of Food Science and Technology, Nanchang University (SKLF-ZZA-201912,SKLF-ZZB-202136) | National Natural Science Foundation of China (22078143)

Authors: Haihua Jiang | Xing Hu | Junhui Pan | Deming Gong | Guowen Zhang

https://doi.org/10.1016/j.lwt.2021.112983 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

Interactions between dietary fiber and ferulic acid changed the aggregation of gluten in a whole wheat model system

JOURNAL ARTICLE published May 2018 in LWT

Research funded by National “Thirteenth Five-Year” Plan for Science & Technology (2017YFD0401105) | National Natural Science Foundation of China (31401522) | Beijing Excellent Talents Funding for Youth Scientist Innovation Team (2016000026833TD01) | Beijing Municipal Universities (IDHT20180506) | Construction of Scientific Research Base and Innovation Platform (19008001226)

Authors: Lianyan Huang | Xiaoshuang Zhang | Huijuan Zhang | Jing Wang

https://doi.org/10.1016/j.lwt.2018.01.027 Actions
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