INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY (ONLINE)
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A recent glance on the valorisation of cheese whey for industrial prerogative: high-value-added products development and integrated reutilising strategies.
58:2001-2013.
2023-01-01
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Aqueous Two-Phase Anthocyanins Partitioning from Açai - Laboratory Scale-Up.
.:.-..
2023-01-01
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Characterization of gluten-free breads made with sorghum, teff, and yacon flour using rapid sensory characterization methodologies.
58:00-10.
2023-01-01
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Co-product from debittering process of trub (brewing by-product) as natural antioxidant in processed cheese.
Aug:16643.
2023-01-01
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Development and application of pH -indicator film based on freeze-dried purple-fleshed sweet potato, starch, and CMC.
1:1-9.
2023-01-01
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Effect of pectin and temperature on sunflower meal colloidal particles for emulsion structure and stabilization.
1:1-10.
2023-01-01
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Effects of incorporation of sophorolipids on the texture profile, microbiological quality and oxidative stability of chicken sausages.
':1-1.
2023-01-01
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Evaluation of the antihypertensive and antidiabetic potential of peptides from the globulin fraction of quinoa ( Chenopodium quinoa ) by an in silico and in vitro approach.
58:4386-4396.
2023-01-01
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Extraction and characterization of avocado seed starch ( Persea americana Miller) and application in aerogels.
1:1.
2023-01-01
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Extrusion or alkaline hydrogen peroxide prior to enzymatic hydrolysis by a carbohydrase mixture improves techno-functional properties of okara.
58:3752-3759.
2023-01-01
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Fatty acid distillation residues from rice oil brain refining as a source of phytochemicals.
1:1-11.
2023-01-01
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Impact of replacing sugar with Bertoni leaves on the physical-chemical and sensory characteristics of gluten-free and lactose-free cake.
xx:n/a.
2023-01-01
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Implications of Wheat Farming in Cd( II ) and Pb( II ) Contaminated Red Eutrophic Oxisol: An Experimental Pilot Investigation.
00:1-49491.
2023-01-01
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Improving chitosan properties through ionic and chemical cross-linking and their impact on emulsified systems.
58:4324-4331.
2023-01-01
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Influence of ultrasound intensities on colour, oxidative stability, and texture of Longissimus lumborum steaks from Nellore cattle.
1:1-1.
2023-01-01
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Jabuticaba ( Myrciaria jaboticaba ) peel and seed powder associated with bioprocessing improves functional and nutritional quality of whole¿wheat bread.
58:1-12.
2023-01-01
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Kappaphycus alvarezii flours as an ingredient for seaweed¿enriched, rice¿based, snacks: raw algae pretreatment and physical properties of the dough and snacks..
58:2448-2457.
2023-01-01
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Microencapsulation of in psyllium-gelatin gum enriched with selenium: effects on bacterial survival under gastrointestinal and storage conditions.
58:3502-3510.
2023-01-01
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Nutritional quality and bioactive compounds of arugula ( L.) sprouts and microgreens.
1:4920-xxx.
2023-01-01
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Physico-chemical changes in red wines from the São Francisco Valley (Brazil) after aged in a bottle.
1:1-8.
2023-01-01
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Potential of the passion fruit mesocarp flour as a source of pectin and its application as thickener and gelling agent.
58:1766-1774.
2023-01-01
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Respiration rate and dry matter loss of soybeans ( Glycine max L.) obtained by a dynamic system.
58:1516-1527.
2023-01-01
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Scientific and technological advancements in the utilization of by-products from babassu oil extraction: a bibliometric review.
x.
2023-01-01
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Sensory characterisation of gluten-free orange-flavoured cake with rice, sorghum, teff and yacon flours: flash profile and ComDim as study methods.
58:00-00.
2023-01-01
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Sorghum bicolor probiotic beverage: Does packaging material affect the quality parameters, probiotic survival, and sensory acceptance?.
58:4600.
2023-01-01
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Use of glucono-delta-lactone in the accelerated processing of boneless dry-cured lamb hams.
58:2270-2279.
2023-01-01
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and studies of antioxidant peptides from tarwi ( ) as inhibitors of angiotensin-converting enzyme and dipeptidyl peptidase enzyme.
58:1-10.
2023-01-01
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A review on amaranth protein: composition, digestibility, health benefits and food industry utilisation.
16056:1.
2022-01-01
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A review on amaranth protein: composition, digestibility, health benefits and food industry utilization.
1:1-132.
2022-01-01
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Application and characterisation of industrial brewing by-products in biodegradable starch-based expanded composites.
1:1-5531.
2022-01-01
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Applying gelatine:chitosan film loaded with nanoemulsified garlic essential oil/α¿tocopherol as active packaging of sliced Omega¿3 rich mortadella.
57:6378-6388.
2022-01-01
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Bread-making performance of wheat flours enriched with vital gluten treated with non-thermal plasma.
1:1-3803.
2022-01-01
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Cassava starch films incorporated with clove essential oil and nanoclay as a strategy to increase the shelf life of strawberries.
1:1-6698.
2022-01-01
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Cerrado and Pantanal fruit flours affect gut microbiota composition in healthy and -19 individuals: An pilot fermentation study.
1:1.
2022-01-01
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Chemical, technological and sensory quality of pasta and bakery products made with biomass and green banana flour.
57:1.
2022-01-01
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Consumer behaviour towards chicken breasts affected with myopathy (Wooden Breast): face-to-face vs. online tests.
1:1-5522.
2022-01-01
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Design of volatile organic compounds profiles of roasted extracts produced by supercritical and conventional solvents.
57:5479-5493.
2022-01-01
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Effect of extraction type on the fatty acids profile and physicochemical properties of biolipids from Astrocaryum vulgare pulp: supercritical CO 2 versus n ¿hexane extractions.
57:1-14.
2022-01-01
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Encapsulation of protein hydrolysates by spray drying: feasibility of using buffalo whey proteins.
57:1-15.
2022-01-01
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Growth potential of in thirty¿four different RTE vegetable salads during shelf¿life.
57:5036-5047.
2022-01-01
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High-intensity ultrasound reduces fermentation time and improves textural properties, antioxidant activity, and probiotic survival in fermented probiotic strawberry drink.
1:1-11.
2022-01-01
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High-pressure processing applied for enhancing the antioxidant content of minimally processed peaches.
57:684-694.
2022-01-01
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High¿intensity ultrasound processed acerola juice containing oligosaccharides and dextran promotes NRRL B¿442 growth.
online:1-7.
2022-01-01
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Influence of tef flour and its association with other flours on the nutritional, technological, and sensory quality of bakery products.
57:1-1516.
2022-01-01
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Investigation of Brazilian grape juice metabolomic profile changes caused by methyl jasmonate pre¿harvest treatment.
1:1-10.
2022-01-01
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Metabolic profiling and biochemical analysis of stored Hass avocado fruit by GC-MS and UHPLC-UV-VIS revealed oxidative stress as the main driver of `blackspot’ physiological disorder.
57:1-40.
2022-01-01
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Obtaining of bioactive di- and tripeptides from enzymatic hydrolysis of soybean meal and its protein isolate using Alcalase® and Neutrase®.
1:1-1596.
2022-01-01
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Oil extraction from catfish ( Netuma barba ) waste through the supercritical fluid.
58:4036-4042.
2022-01-01
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Pepper¿rosmarin essential oil ( Lippia sidoides Cham.) as an antioxidant additive for PBAT - poly (butylene adipate co¿terephthalate) films and its application for active packaging.
00:1-5972.
2022-01-01
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Performance of wild Saccharomyces and Non- Saccharomyces yeasts as starter cultures in dough fermentation and bread making.
1:1-3059.
2022-01-01
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Protein profile and antioxidant capacity of processed seeds from two common bean ( L.) cultivars.
1:1-10.
2022-01-01
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Rheological and viscoelastic properties of colloidal solutions based on gelatins and chitosan as affected by pH.
57:2365-2375.
2022-01-01
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Sensory description of gluten-free bread using rapid sensory methodologies.
X:XX.
2022-01-01
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Synergism and phenolic bioaccessibility during in vitro co-digestion of cooked cowpea with orange juice.
56:963.
2022-01-01
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Synergism and phenolic bioaccessibility during in vitro co-digestion of cooked cowpea with orange juice.
1:1-4484.
2022-01-01
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The buffering capacity of single amino acids in brewing wort.
57:1-10.
2022-01-01
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Ultrasound and effect on the surface hydrophobicity of proteins: a meta-analysis.
2022:1-4026.
2022-01-01
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WholeÂ-wheat bread enzymatically bioprocessed and added with green coffee infusion had improved volume and were sensory accepted when consumers were informed of the presence of healthy substances.
1:1-6121.
2022-01-01
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Yogurt added with beetroot extract: physicochemical parameters, biological activities and sensory evaluation by CATA method.
-:00-7.
2022-01-01
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A smart nanofibre sensor based on anthocyanin/poly-l-lactic acid for mutton freshness monitoring.
56:342-351.
2021-01-01
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Application of chemometric tools in the development of food bars based on cocoa shell, soy flour and green banana flour.
1:1-1.
2021-01-01
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Can umami taste be an adequate tool for reducing sodium in food preparations?.
01:1-10.
2021-01-01
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Cell wall break down of pitanga fruit ( L.) is associated to pectic solubilization and softening.
56:15259-4657.
2021-01-01
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Coated alginate-chitosan particles to improve the stability of probiotic yeast.
56:2122-2131.
2021-01-01
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Correlation between the rheological and technological properties of biscuits with different levels of replacement of wheat flour by rice and azuki bean flour.
1:10.1111/ijfs.15-11.
2021-01-01
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Dynamic sensory profile of mango skyr yogurt added of prebiotic and natural sweeteners: multiple time-intensity analysis and temporal dominance of sensation.
56:1521-1531.
2021-01-01
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Effect of enzymatic treatments and microfiltration on the physicochemical quality parameters of feijoa ( Acca sellowiana ) juice.
00:1-10.
2021-01-01
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Effect of light, food additives and heat on the stability of sorghum 3-deoxyanthocyanins in model beverages.
56:4746-4755.
2021-01-01
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Enzymatic and extrusion pretreatments of defatted rice bran to improve functional properties of protein concentrates.
56:5445-5451.
2021-01-01
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Evolution of volatile compounds during dry-cured deer loin processing.
56:6204-6213.
2021-01-01
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Extrudate gluten-free breakfast cereals from rice and corn flours with different amylose content: technological and sensory properties.
1:1-4190.
2021-01-01
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Fast and non¿destructive determination of simultaneous physicochemical parameters of Manihot esculenta flour using FT¿NIR spectroscopy and multivariate analysis.
00:1-8.
2021-01-01
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Green banana starch enhances physicochemical and sensory quality of baru almond-based fermented product with probiotic bacteria.
1:1-5106.
2021-01-01
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Impact of chemical profile on sensory evaluation of tropical red wines.
EV:14987-14987.
2021-01-01
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Impact of sweetness on the sensory acceptance of passion fruit nectar in Brazilian geographic regions.
56:1-11.
2021-01-01
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Influence of ultimate pH on biochemistry and quality of steaks from Nellore bulls during ageing.
1:14955-3343.
2021-01-01
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Microencapsulation of Bifidobacterium longum 5 1A cells by spray drying and its incorporation in acerola ( Malpighia emarginata ) pulp powder.
57:323-329.
2021-01-01
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Microencapsulation of roasted coffee oil Pickering emulsions using spray¿ and freeze¿drying: physical, structural and invitro bioaccessibility studies.
57:145-153.
2021-01-01
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Micronised-roasted coffee from unripe fruits improves bioactive compounds and fibre contents in rice extruded breakfast cereals.
1:1-1.
2021-01-01
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New opportunities for gluten-free diet: teff (Eragrostis tef) as fiber source in baking products. International Journal of Food Science and Technology.
56:1-4704.
2021-01-01
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Phenolic composition, antiproliferative and antiulcerogenic activities of a polyphenol-rich purified extract from açai ( Euterpe oleracea ) fruits.
00:00-9.
2021-01-01
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Physicochemical composition and nutritional properties of foal burgers enhanced with healthy oil emulsion hydrogels.
56:6182-6191.
2021-01-01
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Pork liver protein hydrolysates as extenders of pork patties shelf-life.
56:6246-6257.
2021-01-01
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Potential of teff ( Eragrostis tef ) flour as an ingredient in gluten¿free cakes: Chemical, technological and sensory quality.
1:1-2059.
2021-01-01
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Sweet processed foods in Brazil: use of sugar and sweeteners, inclusion of sugar claims and impact on nutritional profile.
56:4428-4433.
2021-01-01
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The effect of co-encapsulation of GG ATCC 53103 with inulin on alginate/chitosan matrix: the viability in fermented soy blend and simulated digestive system..
1:5395-5401.
2021-01-01
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Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review.
56:4376-4395.
2021-01-01
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Unravelling the relation between natural microbiota and biogenic amines in Brazilian dry-cured loin: a chemometric approach.
.:.-1629.
2021-01-01
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Valorisation of food wastes to produce natural pigments using non-thermal novel extraction methods: a review.
e:ijfs.15267.
2021-01-01
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What are the potential strategies to achieve potentially more healthful meat products?.
56:ijfs.15104.
2021-01-01
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Addition of grape pomace in the hydration step of parboiling increases the antioxidant properties of rice.
54:130-137.
2020-01-01
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Bioactive compounds and antioxidant activities of Brazilian hop ( Humulus lupulus L.) extracts.
55:340-347.
2020-01-01
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Bioactive compounds and antioxidant activity from harvest to edible ripeness of avocado cv. Hass ( ) throughout the harvest seasons.
55:2208-2218.
2020-01-01
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Cereal bars functionalised with tempeh: nutritional composition, isoflavone content and consumer acceptance.
55:397-405.
2020-01-01
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Chemical and physico-chemical changes during the dry-cured processing of deer loin.
55:1025-1031.
2020-01-01
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Combined application of electrolysed water and ultrasound to improve the sanitation of knives in the meat industry.
55:1136-1144.
2020-01-01
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Comparison between ultra¿homogenization and ultrasound for extraction of phenolic compounds from teff ( Eragrostis tef (Zucc . )).
1:1-10.
2020-01-01
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Effect of encapsulated Lactobacillus plantarum as probiotic on dry-sausages during chilled storage.
v:3613-3621.
2020-01-01
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Effects of nisin concentration on properties of gelatin film-forming solutions and their films.
47:139-589.
2020-01-01
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Flour from 'fruits and vegetables' waste with addition of a South-American pepper ( Capsicum baccatum ) proposed as food ingredient.
55:1230-1237.
2020-01-01
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Formulation and characterisation of O/W emulsions stabilised with modified seaweed polysaccharides.
55:211-221.
2020-01-01
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Fundamental and applied aspects of catechins from different sources: a review.
55:429-442.
2020-01-01
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How do processing technology and formulation influence consumers? choice of fruit juice?.
ijfs.14519.
2020-01-01
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How does the replacement of rice flour with flours of higher nutritional quality impact the texture and sensory profile and acceptance of gluten¿free chocolate cakes?.
1:1-2029.
2020-01-01
-
Impact of thermoplastic extrusion process on chemical, nutritional, technological and sensory properties of gluten-free breakfast cereals from pigmented rice.
56:3218-3226.
2020-01-01
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Improving the nutritional and phytochemicals compounds of a plant-based milk of sapucaia nut cake using block freeze concentration.
1:1-12.
2020-01-01
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In vivo and in vitro antifungal effect of fungal chitosan nanocomposite edible coating against strawberry phytopathogenic fungi.
55:3381-3391.
2020-01-01
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Lactose¿free skim milk and prebiotics as carrier agents BB¿12 microencapsulation: physicochemical properties, survival during storage and gastrointestinal condition behaviour.
1:1-2578.
2020-01-01
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Physicochemical and technological properties of beef burger as influenced by the addition of pea fibre.
55:1018-1024.
2020-01-01
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Physicochemical, microbiological and sensory characteristics of snacks developed from broken rice grains and turmeric powder.
1:1-11.
2020-01-01
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Pleurotus ostreatus and Agaricus subrufescens : investigation of chemical composition and antioxidant properties of these mushrooms cultivated with different handmade and commercial supplements.
1:1-460.
2020-01-01
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Potential of bagasse obtained using hydrothermal liquefaction pre-treatment as a natural emulsifier.
55:ASAP.
2020-01-01
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Proteome changes in lamb semimembranosus muscles associated with the inclusion of sunflower cake in their diet.
55:995-1001.
2020-01-01
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Relationship between bioactive compounds and sensory properties of dark chocolate produced from Brazilian hybrid cocoa.
1:14820-1917.
2020-01-01
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Rheological and equilibrium properties of milk proteins and tara gum mixtures.
56:2820-2831.
2020-01-01
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Salting out assisted liquid-liquid extraction with dansyl chloride for the determination of biogenic amines in food.
55:248.
2020-01-01
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Shelf life of cashew nut kernels packed in banana starch-based nanocomposites.
1:1-9.
2020-01-01
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Technological and sensorial properties of liquid nitrogen ice cream enriched with protein from brewing waste (trub).
55:1962-1970.
2020-01-01
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Tentative zinc biofortification of banana fruit via bunch spray and bunch stalk feeding.
55:1-2900.
2020-01-01
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The microbiota diversity identified during the cocoa fermentation and the benefits of the starter cultures use: an overview.
01:01-9.
2020-01-01
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Use of Infrared analysis to identify genetic resources from isolated producers in Brazil as a tool to improve cassava competitiveness in the starch market.
1:1-1397.
2020-01-01
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Using Twitter ® as source of information for dietary market research: a study on veganism and plant¿based diets.
00:00-00.
2020-01-01
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https://openalex.org/S106548112
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