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Preparation of astaxanthin-encapsulated complex with zein and oligochitosan and its application in food processing

JOURNAL ARTICLE published June 2019 in LWT

Research funded by National Natural Science Foundation of China, China (51478190,51878291) | State Key Laboratory of Pulp and Paper Engineering, China (2017TS06) | Guangzhou Science and Technology Program, China (2014 Y2 -00515)

Authors: Gui-Li Jiang | Ming-Jun Zhu

Effect of processing methods on the concentrations of bioactive components of ginseng (Panax ginseng C.A. Meyer) adventitious roots

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

Authors: Sun Ja Kim | Hosakatte Niranjana Murthy | Eun Joo Hahn | Hyung Lae Lee | Kee Yoeup Paek

Application of anthocyanins extracted from Sohiong (Prunus nepalensis L.) in food processing

JOURNAL ARTICLE published November 2019 in LWT

Authors: Tanya L. Swer | Komal Chauhan | C. Mukhim | Khalid Bashir | Anit Kumar

Tolerance of Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus strains to stress factors encountered in food processing and in the gastro-intestinal tract

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

Authors: Anna Reale | Tiziana Di Renzo | Franca Rossi | Teresa Zotta | Lucilla Iacumin | Marco Preziuso | Eugenio Parente | Elena Sorrentino | Raffaele Coppola

Effect of formulation and processing parameters on acrylamide formation: A case study on extrusion of blends of potato flour and semolina

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

Authors: Mehrajfatema Z. Mulla | Vikas R. Bharadwaj | Uday S. Annapure | Rekha S. Singhal

Quality assessment of pear juice under ultrasound and commercial pasteurization processing conditions

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

Authors: Muhammad Saeeduddin | Muhammad Abid | Saqib Jabbar | Tao Wu | Malik Muhammad Hashim | Faisal Nureldin Awad | Bing Hu | Shicheng Lei | Xiaoxiong Zeng

Processing of commercial rice bran for the production of fat and nutraceutical rich rice brokens, rice germ and pure bran

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

Authors: A.S. Bhatnagar | D.S. Prabhakar | P.K. Prasanth Kumar | R.G. Raja Rajan | A.G. Gopala Krishna

Bio-based PLA_PHB plasticized blend films: Processing and structural characterization

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

Research funded by Ministerio de Economía y Competitividad (MAT2014-59242-C2-2-R)

Authors: Ilaria Armentano | Elena Fortunati | Nuria Burgos | Franco Dominici | Francesca Luzi | Stefano Fiori | Alfonso Jiménez | Kicheol Yoon | Jisoo Ahn | Sangmi Kang | José M. Kenny

Corrigendum to ‘Modelling the role of oral processing on in vivo aroma release of white rice: Conceptual model and experimental validation’ [LWT-Food Science and Technology 141 (2021) 110918]

JOURNAL ARTICLE published June 2021 in LWT

Authors: Muhammad Syahmeer How | Jim R. Jones | Marco P. Morgenstern | Eli Gray-Stuart | John E. Bronlund | Anne Saint-Eve | Ioan Cristian Trelea | Isabelle Souchon

Effect of high pressure processing and thermal treatment on physicochemical parameters, antioxidant activity and volatile compounds of green asparagus juice

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

Authors: Xuehong Chen | Weidong Qin | Lihua Ma | Feng Xu | Peng Jin | Yonghua Zheng

Changes in gel properties and water properties of Nemipterus virgatus surimi gel induced by high-pressure processing

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

Research funded by National Natural Science Foundation of China (31301418,31071514) | National Key Technologies R&D Program of China (2012BAD29B06)

Authors: Xing-Sheng Ma | Shu-Min Yi | Yong-Ming Yu | Jian-Rong Li | Jin-Ru Chen

Recovery of genipin from genipap fruit by high pressure processing

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

Authors: Ana Mayela Ramos-de-la-Peña | Julio C. Montañez | María de la Luz Reyes-Vega | Marc E. Hendrickx | Juan Carlos Contreras-Esquivel

Effect of isoelectric solubilization/precipitation and titanium dioxide on whitening and texture of proteins recovered from dark chicken-meat processing by-products

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

Authors: Reza Tahergorabi | Sarah K. Beamer | Kristen E. Matak | Jacek Jaczynski

Optimization of processing conditions for meat paper from beef semimembranosus muscle using response surface methodology

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

Research funded by Rural Development Administration (200905FP001)

Authors: Gap-Don Kim | Tae-Chul Jung | Eun-Young Jung | Jin-Yeon Jeong | Han-Sul Yang | Seon-Tea Joo

Effect of food matrix and processing on release of almond protein during simulated digestion

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

Research funded by U.S. Department of Agriculture (9901530,2004-35503-14117,2006-35503-17229,2009-02414-17229)

Authors: Giuseppina Mandalari | Neil M. Rigby | Carlo Bisignano | Rosario B. Lo Curto | Fran Mulholland | Mengna Su | Mahesh Venkatachalam | Jason M. Robotham | LeAnna N. Willison | Karen Lapsley | Kenneth H. Roux | Shridhar K. Sathe

LWT - Food Science and Technology Editorial

JOURNAL ARTICLE published March 2009 in LWT - Food Science and Technology

Authors: Shridhar K. Sathe

Biofilm formation and microscopic analysis of biofilms formed by Listeria monocytogenes in a food processing context

JOURNAL ARTICLE published October 2017 in LWT

Research funded by University of Warmia and Mazury (17.620.019-300,17.610.015-300) | National Science Centre, Poland (2016/21/N/NZ9/01327)

Authors: Aleksandra M. Kocot | Magdalena A. Olszewska

Applications of electrostatic spray technology in food preservation

JOURNAL ARTICLE published December 2023 in LWT

Authors: Xinchen Gui | Baoya Shang | Yadong Yu

Good practices for data presentation in LWT-Food Science and Technology

JOURNAL ARTICLE published March 2021 in LWT

Authors: Catherine M.G.C. Renard

Swiss Society of Food Science and Technology—Golden Jubilee

JOURNAL ARTICLE published March 2002 in LWT - Food Science and Technology