JournalTOCs

International Journal of Food Science & Technology
Journal Prestige (SJR): 0.909

Citation Impact (citeScore): 2
Number of Followers: 7

Hybrid journal (It can contain Open Access articles)
ISSN (Print) 0950-5423 - ISSN (Online) 1365-2621
Published by John Wiley and Sons

[1689 journals]

Efficacy of benzyl isothiocyanate for controlling Salmonella on alfalfa
seeds and sprouts
- Authors: Hsin‐Bai Yin; Ashley Boomer, Chi‐Hung Chen, Jitendra Patel
  Abstract: International Journal of Food Science & Technology, Volume 55, Issue 6, Page 2669-2676, June 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-23T04:08:41-07:00
  DOI: 10.1111/ijfs.14520
  Issue No: Vol. 55, No. 6 (2020)
Comparative study of Pickering emulsions stabilised by starch particles
from different botanical origins
- Authors: Xiaoyan Song; Fenglian Ma, Fen Zheng, Hongtao Ren, Hui Gong
  Abstract: International Journal of Food Science & Technology, Volume 55, Issue 6, Page 2408-2418, June 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-23T04:08:41-07:00
  DOI: 10.1111/ijfs.14490
  Issue No: Vol. 55, No. 6 (2020)
Cellular mechanism for the improvement of multiple stress tolerance in
brewer's yeast by potassium ion supplementation
- Authors: Yingchao Xu; Huirong Yang, Charles S. Brennan, Teodora Emilia Coldea, Haifeng Zhao
  Abstract: International Journal of Food Science & Technology, Volume 55, Issue 6, Page 2419-2427, June 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-23T04:08:41-07:00
  DOI: 10.1111/ijfs.14491
  Issue No: Vol. 55, No. 6 (2020)
The metabolic formation profiles of macamides accompanied by the
conversion of glucosinolates in maca (Lepidium meyenii) during natural air
drying
- Authors: Shao‐Zhi Zhang; Fang Yang, Jin‐Liang Shao, Hong‐Mei Pu, Zhen‐Yuan Ruan, Wan‐Lin Yang, Hong Li
  Abstract: International Journal of Food Science & Technology, Volume 55, Issue 6, Page 2428-2440, June 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-23T04:08:41-07:00
  DOI: 10.1111/ijfs.14493
  Issue No: Vol. 55, No. 6 (2020)
Angiotensin‐I‐converting enzyme (ACE)‐inhibitory peptides from Thai
jasmine rice bran protein hydrolysates
- Authors: Orapa Suwannapan; Kwanruedee Wachirattanapongmetee, Supawan Thawornchinsombut, Somporn Katekaew
  Abstract: International Journal of Food Science & Technology, Volume 55, Issue 6, Page 2441-2450, June 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-23T04:08:41-07:00
  DOI: 10.1111/ijfs.14495
  Issue No: Vol. 55, No. 6 (2020)
Effect of antioxidants in combination of VCO nanoemulsion on gel
properties and storage stability of refrigerated sardine surimi gel
- Authors: Asir Gani; Soottawat Benjakul
  Abstract: International Journal of Food Science & Technology, Volume 55, Issue 6, Page 2451-2461, June 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-23T04:08:41-07:00
  DOI: 10.1111/ijfs.14496
  Issue No: Vol. 55, No. 6 (2020)
A trout (Oncorhynchus mykiss) perfusion model approach to elucidate the
role of blood removal for lipid oxidation and colour changes in
ice‐stored fish muscle
- Authors: Hanna Harrysson; Birgitta Swolin, Michael Axelsson, Ingrid Undeland
  Abstract: International Journal of Food Science & Technology, Volume 55, Issue 6, Page 2462-2471, June 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-23T04:08:41-07:00
  DOI: 10.1111/ijfs.14497
  Issue No: Vol. 55, No. 6 (2020)
Effects of supercritical and liquid carbon dioxide extraction on hemp
(Cannabis sativa L.) seed oil
- Authors: Alessandra Aiello; Fabiana Pizzolongo, Giorgio Scognamiglio, Annalisa Romano, Paolo Masi, Raffaele Romano
  Abstract: International Journal of Food Science & Technology, Volume 55, Issue 6, Page 2472-2480, June 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-23T04:08:41-07:00
  DOI: 10.1111/ijfs.14498
  Issue No: Vol. 55, No. 6 (2020)
Colour and flavour of potato protein preparations, depending on the
antioxidants and coagulants used
- Authors: Anna Pęksa; Joanna Miedzianka, Antoni Szumny, Jacek Łyczko, Agnieszka Nemś, Agnieszka Kita
  Abstract: International Journal of Food Science & Technology, Volume 55, Issue 6, Page 2323-2334, June 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-23T04:08:41-07:00
  DOI: 10.1111/ijfs.14377
  Issue No: Vol. 55, No. 6 (2020)
Sweetener solutions as binding agents for amaranth bars: evolution of
temporal dominance of sensory attributes
- Authors: Nayeli Martínez‐García; Emmanuel de Jesús Ramírez‐Rivera, Lorena Guadalupe Ramón‐Canul, Roselia Servín‐Juárez, Mirna López‐Espíndola, José Andrés Herrera‐Corredor
  Abstract: International Journal of Food Science & Technology, Volume 55, Issue 6, Page 2570-2579, June 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-23T04:08:41-07:00
  DOI: 10.1111/ijfs.14510
  Issue No: Vol. 55, No. 6 (2020)
Effect of polyphenol from apple peel extract on the survival of probiotics
in yoghurt ice cream
- Authors: Ishtiaque Ahmad; Anjum Khalique, Muhammad Junaid, Muhammad Qamar Shahid, Muhammad Imran, Abdul Ahid Rashid
  Abstract: International Journal of Food Science & Technology, Volume 55, Issue 6, Page 2580-2588, June 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-23T04:08:41-07:00
  DOI: 10.1111/ijfs.14511
  Issue No: Vol. 55, No. 6 (2020)
Effect of debittering and solid‐state fermentation processes on the
nutritional content of lupine (Lupinus mutabilis Sweet)
- Authors: Elena Villacrés; María Belén Quelal, Xiomara Jácome, Gabriela Cueva, Cristina M. Rosell
  Abstract: International Journal of Food Science & Technology, Volume 55, Issue 6, Page 2589-2598, June 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-23T04:08:41-07:00
  DOI: 10.1111/ijfs.14512
  Issue No: Vol. 55, No. 6 (2020)
Physicochemical and techno‐functional properties of acid‐aided
pH‐shifted protein isolate from over‐salted duck egg (Anas
platyrhucus) albumen
- Authors: Worawan Panpipat; Manat Chaijan
  Abstract: International Journal of Food Science & Technology, Volume 55, Issue 6, Page 2619-2629, June 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-23T04:08:41-07:00
  DOI: 10.1111/ijfs.14515
  Issue No: Vol. 55, No. 6 (2020)
Influence of various fish constituents on inactivation efficacy of
plasma‐activated water
- Authors: Yi‐Ming Zhao; Shikha Ojha, Catherine M. Burgess, Da‐Wen Sun, Brijesh K. Tiwari
  Abstract: International Journal of Food Science & Technology, Volume 55, Issue 6, Page 2630-2641, June 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-23T04:08:41-07:00
  DOI: 10.1111/ijfs.14516
  Issue No: Vol. 55, No. 6 (2020)
Effect of a hybrid process, high hydrostatic pressure treatment combined
with mixed‐strain fermentation, on the quality of the dietary fibre in
pickled vegetables
- Authors: Wenhui Li; Quan Jin, Qiaoyu Wu, Wei Zhang, Yiqing Luo, Sihao Gu, Jinhong Wu, Zhengwu Wang
  Abstract: International Journal of Food Science & Technology, Volume 55, Issue 6, Page 2650-2659, June 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-23T04:08:41-07:00
  DOI: 10.1111/ijfs.14518
  Issue No: Vol. 55, No. 6 (2020)
How do processing technology and formulation influence consumers’
choice of fruit juice'
- Authors: Inayara Beatriz Araujo Martins; Amauri Rosenthal, Gastón Ares, Rosires Deliza
  Abstract: International Journal of Food Science & Technology, Volume 55, Issue 6, Page 2660-2668, June 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-23T04:08:41-07:00
  DOI: 10.1111/ijfs.14519
  Issue No: Vol. 55, No. 6 (2020)
Effect of peeling and unpeeling on yield, chemical structure, morphology
and pasting properties of starch extracted from three diverse potato
cultivars of Pakistan
- Authors: Asad Nawaz; Shinawar Waseem Ali, Sana Irshad, Fatima Irshad, Aftab Ahmed, Zainab Sharmeen, Imran Khan
  Abstract: International Journal of Food Science & Technology, Volume 55, Issue 6, Page 2344-2351, June 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-23T04:08:41-07:00
  DOI: 10.1111/ijfs.14412
  Issue No: Vol. 55, No. 6 (2020)
Bread fortified with dietary fibre extracted from culinary banana bract:
its quality attributes and in vitro starch digestibility
- Authors: Yesmin A. Begum; Sourav Chakraborty, Sankar C. Deka
  Abstract: International Journal of Food Science & Technology, Volume 55, Issue 6, Page 2359-2369, June 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-23T04:08:41-07:00
  DOI: 10.1111/ijfs.14480
  Issue No: Vol. 55, No. 6 (2020)
Addition of grape pomace in the hydration step of parboiling increases the
antioxidant properties of rice
- Authors: Thaisa Carvalho Volpe Balbinoti; Ana Paula Stafussa, Charles Windson Isidoro Haminiuk, Giselle Maria Maciel, Guilherme Lanzi Sassaki, Luiz Mário de Matos Jorge, Regina Maria Matos Jorge
  Abstract: International Journal of Food Science & Technology, Volume 55, Issue 6, Page 2370-2380, June 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-23T04:08:41-07:00
  DOI: 10.1111/ijfs.14481
  Issue No: Vol. 55, No. 6 (2020)
Influence of cooking method, fat content and food additives on
physicochemical and nutritional properties of beef meatballs fortified
with sugarcane fibre
- Authors: Behannis Mena; Zhongxiang Fang, Hollis Ashman, Scott Hutchings, Minh Ha, Phyllis J. Shand, Robyn D. Warner
  Abstract: International Journal of Food Science & Technology, Volume 55, Issue 6, Page 2381-2390, June 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-23T04:08:41-07:00
  DOI: 10.1111/ijfs.14482
  Issue No: Vol. 55, No. 6 (2020)
Transglutaminase and tyrosinase as potential cross‐linking tools for the
improvement of rheological properties of gluten‐free amadumbe dough
- Authors: Vimbainashe E. Manhivi; Eric O. Amonsou, Tukayi Kudanga
  Abstract: International Journal of Food Science & Technology, Volume 55, Issue 6, Page 2399-2407, June 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-23T04:08:41-07:00
  DOI: 10.1111/ijfs.14489
  Issue No: Vol. 55, No. 6 (2020)
Optimising deproteinisation methods and effect of deproteinisation on
structural and functional characteristics of flaxseed gum
- Authors: Bushra Safdar; Zhihua Pang, Xinqi Liu, Mushtaque Ahmed Jatoi, Muhammad Tayyab Rashid
  Abstract: International Journal of Food Science & Technology, Volume 55, Issue 6, Page 2481-2491, June 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-23T04:08:41-07:00
  DOI: 10.1111/ijfs.14500
  Issue No: Vol. 55, No. 6 (2020)
Effect of milling and sieving processes on the physicochemical properties
of okra seed powders
- Authors: Idriss Miganeh Waiss; André Kimbonguila, Fatouma Mohamed Abdoul‐Latif, Laurette Brigelia Nkeletela, Louis Matos, Joël Scher, Jérémy Petit
  Abstract: International Journal of Food Science & Technology, Volume 55, Issue 6, Page 2517-2530, June 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-23T04:08:41-07:00
  DOI: 10.1111/ijfs.14503
  Issue No: Vol. 55, No. 6 (2020)
In vitro evaluation of digestive enzyme inhibition and antioxidant effects
of naked oat phenolic acid compound (OPC)
- Authors: Zhihao Yang; Chuan Qin, Peifang Weng, Xin Zhang, Qiang Xia, Zufang Wu, Lianliang Liu, Jianbo Xiao
  Abstract: International Journal of Food Science & Technology, Volume 55, Issue 6, Page 2531-2540, June 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-23T04:08:41-07:00
  DOI: 10.1111/ijfs.14504
  Issue No: Vol. 55, No. 6 (2020)
Effect of Premna microphylla turcz leaves’ extract addition on
physicochemical and antioxidant properties of packed tofu by lactic
fermentation
- Authors: Zhihai Huang; Guangliang Xing, Chuanhai Tu, Xin Rui, Mingsheng Dong
  Abstract: International Journal of Food Science & Technology, Volume 55, Issue 6, Page 2541-2550, June 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-23T04:08:41-07:00
  DOI: 10.1111/ijfs.14506
  Issue No: Vol. 55, No. 6 (2020)
Coupling osmotic dehydration with heat treatment for green papaya
impregnated with blackberry juice solution
- Authors: Nadiarid Jiménez; Joseph Bassama, Marvin Soto, Manuel Dornier, Ana Mercedes Pérez, Fabrice Vaillant, Philippe Bohuon
  Abstract: International Journal of Food Science & Technology, Volume 55, Issue 6, Page 2551-2561, June 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-23T04:08:41-07:00
  DOI: 10.1111/ijfs.14507
  Issue No: Vol. 55, No. 6 (2020)
Effect of tea polyphenols on the quality characteristics of fresh wheat
noodles in the storage
- Authors: Hua Li; Junting Ma, Beibei Zhao, Li Pan, Jun Meng, Baocheng Xu
  Abstract: International Journal of Food Science & Technology, Volume 55, Issue 6, Page 2562-2569, June 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-23T04:08:41-07:00
  DOI: 10.1111/ijfs.14508
  Issue No: Vol. 55, No. 6 (2020)
Application of vegetable concentrates and powders in coloured pasta
production
- Authors: Aldona Sobota; Anna Wirkijowska, Piotr Zarzycki
  Abstract: International Journal of Food Science & Technology, Volume 55, Issue 6, Page 2677-2687, June 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-23T04:08:41-07:00
  DOI: 10.1111/ijfs.14521
  Issue No: Vol. 55, No. 6 (2020)
Effect of temperature and PH value on the stability of bioactive compounds
and antioxidative activity of juice from colour‐fleshed potatoes
- Authors: Elżbieta Rytel; Agnieszka Tajner‐Czopek, Agnieszka Kita, Anna Sokół‐Łętowska, Alicja Z. Kucharska, Wiesław Wojciechowski
  Abstract: International Journal of Food Science & Technology, Volume 55, Issue 6, Page 2335-2343, June 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-23T04:08:41-07:00
  DOI: 10.1111/ijfs.14374
  Issue No: Vol. 55, No. 6 (2020)
Production and characterisation of antioxidant peptides from sweet potato
protein by enzymatic hydrolysis with radio frequency pretreatment
- Authors: Miao Zhang; Tung‐Shi Huang, Tai‐Hua Mu
  Abstract: International Journal of Food Science & Technology, Volume 55, Issue 6, Page 2352-2358, June 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-23T04:08:41-07:00
  DOI: 10.1111/ijfs.14441
  Issue No: Vol. 55, No. 6 (2020)
Characterisation of sugars as the typical taste compounds in soy sauce by
silane derivatisation coupled with gas chromatography–mass spectrometry
and electronic tongue
- Authors: Guozhong Zhao; Qidou Gao, Yifei Wang, Jianbiao Gao, Shu Li, Zhenjia Chen, Xiaowen Wang, Yunping Yao
  Abstract: International Journal of Food Science & Technology, Volume 55, Issue 6, Page 2599-2607, June 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-23T04:08:41-07:00
  DOI: 10.1111/ijfs.14513
  Issue No: Vol. 55, No. 6 (2020)
Selection of a versatile Lactobacillus plantarum for wine production and
identification and preliminary characterisation of a novel
histamine‐degrading enzyme
- Authors: Shuyang Sun; Dongqi Jiang, Minting Fan, Huamin Li, Chengwu Jin, Wenli Liu
  Abstract: International Journal of Food Science & Technology, Volume 55, Issue 6, Page 2608-2618, June 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-23T04:08:41-07:00
  DOI: 10.1111/ijfs.14514
  Issue No: Vol. 55, No. 6 (2020)
Effect of ultrasonication treatment and fermentation by probiotic
Lactobacillus plantarum strains on goat milk bioactivities
- Authors: Seyed Mohammad Bagher Hashemi; Aliakbar Gholamhosseinpour
  Abstract: International Journal of Food Science & Technology, Volume 55, Issue 6, Page 2642-2649, June 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-23T04:08:41-07:00
  DOI: 10.1111/ijfs.14517
  Issue No: Vol. 55, No. 6 (2020)
Extraction, isolation, characterisation, antioxidant and anti‐fatigue
activities of Pleurotus eryngii polysaccharides
- Authors: Yuanyuan Zhao; Xuefeng Chen, Wei Jia, Guoli Gong, Yanni Zhao, Guoliang Li, Jie Zhou, Xiaona Li, Yu Zhao, Wenjin Ma
  Abstract: International Journal of Food Science & Technology, Volume 55, Issue 6, Page 2492-2508, June 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-23T04:08:41-07:00
  DOI: 10.1111/ijfs.14501
  Issue No: Vol. 55, No. 6 (2020)
Yogurt and Streptococcus thermophilus metabolites ameliorated telomere
attrition in D‐galactose‐induced ageing mice and t‐BHP‐challenged
HepG2 cells
- Authors: Shufang Shan; Tianli Zheng, Chaoxiong Zhang, Xuejiao Song, Jiayi Chen, Ying Shi, Jia You, Guo Cheng, Jingyuan Xiong
  Abstract: International Journal of Food Science & Technology, Volume 55, Issue 6, Page 2509-2516, June 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-23T04:08:41-07:00
  DOI: 10.1111/ijfs.14502
  Issue No: Vol. 55, No. 6 (2020)
Effect of lysine incorporation, annealing and heat moisture treatment
alone and in combination on the physico‐chemical, retrogradation,
rheological properties and in vitro digestibility of kithul (Caryota urens
L.) starch
- Authors: Cherakkathodi Sudheesh; Kappat Valiyapeediyekkal Sunooj, K.U. Anjali, Basheer Aaliya, Muhammed Navaf, Sunny Kumar, Vallayil Appukuttan Sajeevkumar, Johnsy George
  Abstract: International Journal of Food Science & Technology, Volume 55, Issue 6, Page 2391-2398, June 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-23T04:08:41-07:00
  DOI: 10.1111/ijfs.14488
  Issue No: Vol. 55, No. 6 (2020)
Advances in recovery bioactive compounds from potato wastes: processing
technologies and applications
- Authors: María D. Torres; Herminia Domínguez
  Abstract: International Journal of Food Science & Technology, Volume 55, Issue 6, Page 2271-2272, June 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-23T04:08:41-07:00
  DOI: 10.1111/ijfs.14560
  Issue No: Vol. 55, No. 6 (2020)
Issue Information
- Abstract: International Journal of Food Science & Technology, Volume 55, Issue 6, Page i-iv, June 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-23T04:08:41-07:00
  DOI: 10.1111/ijfs.14239
  Issue No: Vol. 55, No. 6 (2020)
Potato Glycoalkaloids: occurrence, biological activities and extraction
for biovalorisation – a review
- Authors: Noureddine Benkeblia
  Abstract: International Journal of Food Science & Technology, Volume 55, Issue 6, Page 2305-2313, June 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-23T04:08:41-07:00
  DOI: 10.1111/ijfs.14330
  Issue No: Vol. 55, No. 6 (2020)
Towards potato protein utilisation: insights into separation,
functionality and bioactivity of patatin
- Authors: Yu Fu; Wan‐Ning Liu, Olugbenga P. Soladoye
  Abstract: International Journal of Food Science & Technology, Volume 55, Issue 6, Page 2314-2322, June 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-23T04:08:41-07:00
  DOI: 10.1111/ijfs.14343
  Issue No: Vol. 55, No. 6 (2020)
Valorisation of potato wastes
- Authors: María D Torres; Herminia Domínguez
  Abstract: International Journal of Food Science & Technology, Volume 55, Issue 6, Page 2296-2304, June 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-23T04:08:41-07:00
  DOI: 10.1111/ijfs.14228
  Issue No: Vol. 55, No. 6 (2020)
Phenolic compounds in potato (Solanum tuberosum L.) peel and their
health‐promoting activities
- Authors: Balwinder Singh; Jaspreet Singh, Jatinder Pal Singh, Amritpal Kaur, Narpinder Singh
  Abstract: International Journal of Food Science & Technology, Volume 55, Issue 6, Page 2273-2281, June 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-23T04:08:41-07:00
  DOI: 10.1111/ijfs.14361
  Issue No: Vol. 55, No. 6 (2020)
Proximal composition, bioactive compounds and biorefinery approach in
potato tubers of Solanum tuberosum Group Phureja: a review
- Authors: María‐Alejandra Beltrán‐Penagos; Andrea del Pilar Sánchez‐Camargo, Carlos‐Eduardo Narváez‐Cuenca
  Abstract: International Journal of Food Science & Technology, Volume 55, Issue 6, Page 2282-2295, June 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-23T04:08:41-07:00
  DOI: 10.1111/ijfs.14461
  Issue No: Vol. 55, No. 6 (2020)
Effects of branched‐chain amino acids and Lactobacillus plantarum
CGMCC18217 on volatiles formation and textural properties of dry‐cured
fermented sausage
- Authors: Yanqing Wang; Rui Liu, Qingfeng Ge, Mangang Wu, Baocai Xu, Jun Xi, Hai Yu
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-30T11:39:04-07:00
  DOI: 10.1111/ijfs.14652
Impact of shelf temperature on a grapefruit puree temperature evolution
during freeze‐drying
- Authors: L.A. Egas‐Astudillo; M.M. Camacho, N. Martínez‐Navarrete
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-29T03:47:59-07:00
  DOI: 10.1111/ijfs.14656
Characterization of melanoidins derived from Brewers’ spent grain: New
insights into their structure and antioxidant activity
- Authors: Mariela Patrignani; Lucía del Sol González‐Forte
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-28T06:05:41-07:00
  DOI: 10.1111/ijfs.14653
Use of Infrared analysis to identify genetic resources from isolated
producers in Brazil as a tool to improve cassava competitiveness in the
starch market
- Authors: Olivier François Vilpoux; Timothy F. Sharbel, Andrés Posso‐Terranova, Eulalia Soler Sobreira Hoogerheide, Marney Pascoli Cereda
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-27T03:23:54-07:00
  DOI: 10.1111/ijfs.14651
Hepatoprotective peptides purified from Corbicula fluminea and its effect
against ethanol‐induced LO2 cells injury
- Authors: Jiaoyan Ren; Wanqian Sha, Shuaiming Shang, Erdong Yuan
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-26T03:31:15-07:00
  DOI: 10.1111/ijfs.14649
Vacuum impregnation of apple slices with Yacon (Smallanthus sonchifolius
Poepp. & Endl) fructooligosaccharides to enhance the functional properties
of the fruit snack
- Authors: Reina A. Mejía‐Águila; Ana Aguilar‐Galvez, Rosana Chirinos, Romina Pedreschi, David Campos
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-26T01:52:53-07:00
  DOI: 10.1111/ijfs.14654
Development of starch‐based peelable coating for edible packaging
- Authors: Thitarat Phinainitisatra; Nathdanai Harnkarnsujarit
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-25T01:38:19-07:00
  DOI: 10.1111/ijfs.14646
Elemental Composition and Bioaccessibility of Three Insufficiently Studied
Azorean Macroalgae
- Authors: C. Afonso; J. Matos, A.M. Campos, R. Gomes, I. Delgado, I. Coelho, I. Castanheira, N.M. Bandarra, C. Cardoso
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-25T01:38:19-07:00
  DOI: 10.1111/ijfs.14647
A synbiotic marine oligosaccharide microcapsules for enhancing
Bifidobacterium longum survivability and regulatory on intestinal
probiotics
- Authors: Liuyi Chan; Peng Wang, Shujuan Sun, Zhaopeng Shen, Xiaolu Jiang
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-25T01:35:12-07:00
  DOI: 10.1111/ijfs.14650
A Smart Nanofiber Sensor Based on Anthocyanin/Poly‐L‐Lactic Acid for
Mutton Freshness Monitoring
- Authors: Wuliang Sun; Yilin Liu, Lu Jia, Marleny D.A. Saldaña, Tungalag Dong, Ye Jin, Wenxiu Sun
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-25T01:25:23-07:00
  DOI: 10.1111/ijfs.14648
Colour change with longitudinal compression supports hypothesis of
multilayer interference as cause for meat iridescence
- Authors: Chiara Ruedt; Monika Gibis, Shai Barbut, Jochen Weiss
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-22T08:18:16-07:00
  DOI: 10.1111/ijfs.14626
Investigation on moisture migration, microstructure and quality changes of
fresh‐cut apple during storage
- Authors: Huimin Yang; Shasha Cheng, Rong Lin, Siqi Wang, Haitao Wang, Huihui Wang, Mingqian Tan
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-18T11:01:27-07:00
  DOI: 10.1111/ijfs.14631
Interactions and Complex Stabilities of Grape Seed Procyanidins with Zein
hydrolysate
- Authors: Zi‐Zi Li; Lei Lei, Min‐Xi Huo, Zi‐Rui Liu, Xin‐Quan Yang, Yu‐Lin Wang, Yang Yuan
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-18T10:32:26-07:00
  DOI: 10.1111/ijfs.14628
Epimerization and hydrolysis of catechins under ultrasonic treatment
- Authors: Yuchen Zhu; Jie Zhang, Fang Chen, Xiaosong Hu, Duoxia Xu, Yanping Cao
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-18T02:35:52-07:00
  DOI: 10.1111/ijfs.14633
Improved solubility of proteins from white and red clover –
Inhibition of redox enzymes
- Authors: B Amer; L Juul, AH Møller, HS Møller, TK Dalsgaard
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-18T02:20:18-07:00
  DOI: 10.1111/ijfs.14632
Improving storage property of wheat bran by steam explosion
- Authors: Feng Kong; Lan Wang, Hongzhang Chen, Xuan Zhao
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-18T01:56:11-07:00
  DOI: 10.1111/ijfs.14630
Prosopis spp. powders: influence of chemical components in water
adsorption properties
- Authors: L. Sciammaro; N.A. Quintero Ruiz, C. Ferrero, S. Giacomino, G. Picariello, G. Mamone, M.C. Puppo
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-18T01:39:16-07:00
  DOI: 10.1111/ijfs.14629
Evaluating the profile of myofibrillar proteins and its relationship with
tenderness among five styles of dry‐cured hams
- Authors: Yang Zhou; Ying Wang, Jun He, Daodong Pan, Hongfei Wang, Jinxuan Cao
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-18T01:01:58-07:00
  DOI: 10.1111/ijfs.14627
Enzyme assisted extraction of pectin and inulin enriched fractions
isolated from microwave treated Cynara cardunculus tissues
- Authors: Cinthia Santo Domingo; Carlos Otálora González, Diego Navarro, Carlos Stortz, Ana M. Rojas, Lía N. Gerschenson, Eliana N. Fissore
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-17T04:19:16-07:00
  DOI: 10.1111/ijfs.14625
Study of the incorporation of native and microencapsulated chia seed oil
on pasta properties
- Authors: Agustín González; María Gabriela Bordón, Mariela C. Bustos, Karina L. Córdova Salazar, Pablo D. Ribotta, Marcela L. Martínez
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-13T02:39:25-07:00
  DOI: 10.1111/ijfs.14623
Hyperspectral imaging for discrimination of Keemun black tea quality
categories: Multivariate calibration analysis and data fusion
- Authors: Guangxin Ren; Ying Liu, Jingming Ning, Zhengzhu Zhang
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-12T11:35:38-07:00
  DOI: 10.1111/ijfs.14624
Improvement of the quality stability of vacuum‐packaged fermented fish
- Authors: Yingying Sun; Yanshun Xu, Pei Gao, Wenshui Xia, Qian Hua, Qixing Jiang
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-12T08:32:09-07:00
  DOI: 10.1111/ijfs.14622
Influence of microwave heating and time on functional, pasting and thermal
properties of cassava starch
- Authors: Samson A. Oyeyinka; Ruth O. Akinware, Aishat T. Bankole, Patrick B. Njobeh, Eugénie Kayitesi
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-12T02:34:05-07:00
  DOI: 10.1111/ijfs.14621
Comparison of lignans and phenolic acids in different varieties of
germinated flaxseed (Linum usitatissimum L.)
- Authors: Yixin Wu; Hong Wang, Yufu Wang, Charles Stephen Brennan, Margaret Anne Brennan, Caisheng Qiu, Xinbo Guo
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-11T12:55:31-07:00
  DOI: 10.1111/ijfs.14619
Effect of particle size on flow behaviour and physical properties of
semi‐ripe plantain (AAB Musa spp) powders
- Authors: Kady Rosine Irie; Jérémy Petit, Eliane Hadiowe Gnagne, Olivier Kouadio Kouadio, Claire Gaiani, Joël Scher, Georges N’Guessan Amani
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-11T01:14:53-07:00
  DOI: 10.1111/ijfs.14620
Purification and characterization of α‐glucosidase inhibitory peptides
from defatted camellia seed cake
- Authors: Jun Feng; Yi‐Long Ma, Ping Sun, Kiran Thakur, Shaoyun Wang, Jian‐Guo Zhang, Zhao‐Jun Wei
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-10T11:55:38-07:00
  DOI: 10.1111/ijfs.14613
Preparation of grape seed polypeptide and its calcium chelate with
- Authors: Yuhan Jiang; Jing Li, Huan Zhao, Runtian Zhao, Yi Xu, Xiaoling Lyu
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-10T11:19:05-07:00
  DOI: 10.1111/ijfs.14616
Amino acid, structure and antioxidant properties of Haematococcus
pluvialis protein hydrolysates produced by different proteases
- Authors: Yunping Zhu; Xiaoyan Zhao, Xiaowei Zhang, Hongkai Liu, Qiang Ao
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-10T11:15:10-07:00
  DOI: 10.1111/ijfs.14618
Stability to thermal treatment of dipeptidyl peptidase IV (DPP‐IV)
inhibitory activity of a boarfish (Capros aper) protein hydrolysate when
incorporated into tomato‐based products
- Authors: Pádraigín A. Harnedy‐Rothwell; Chris M. McLaughlin, William Crowe, Philip J. Allsopp, Emeir M. McSorley, Martin Devaney, Jason Whooley, Brian McGovern, Vadivel Parthsarathy, Finbarr P.M. O'Harte, Richard J. FitzGerald
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-07T01:14:29-07:00
  DOI: 10.1111/ijfs.14615
Comparison of Discriminability of Common Food Acceptance Scales for the
Elderly
- Authors: Pamarin Waimaleongora‐ek; Witoon Prinyawiwatkul
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-06T01:07:34-07:00
  DOI: 10.1111/ijfs.14614
Effect of synthetic microbial community on nutraceutical and sensory
qualities of kombucha
- Authors: Shuai Wang; Liming Zhang, Libo Qi, Huipeng Liang, Xinping Lin, Shengjie Li, Chenxu Yu, Chaofan Ji
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-04T01:53:12-07:00
  DOI: 10.1111/ijfs.14596
Impact of fat types on the rheological and textural properties of
gluten‐free oat dough and cookie
- Authors: Alina Culetu; Anicuta Stoica‐Guzun, Denisa Eglantina Duta
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-05-02T01:10:29-07:00
  DOI: 10.1111/ijfs.14611
Product Appropriateness, Willingness to Try, and Perceived Risks of Foods
Containing Insect Protein Powder: A Survey of U.S. Consumers
- Authors: Ryan Ardoin; Witoon Prinyawiwatkul
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-04-30T11:54:46-07:00
  DOI: 10.1111/ijfs.14612
Meat safety and quality: a biological approach
- Authors: Barbara Nielsen; Michael J. Colle, Gülhan Ünlü
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-04-30T10:26:45-07:00
  DOI: 10.1111/ijfs.14602
Effects of Dielectric Barrier Discharge Cold Plasma Treatments on
Degradation of Anilazine Fungicide and Quality of Tomato (Lycopersicon
esculentum Mill) Juice
- Authors: Murtaza Ali; Jun‐Hu Cheng, Da‐Wen Sun
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-04-30T07:58:32-07:00
  DOI: 10.1111/ijfs.14600
Isolation of peanut protein aggregates using aqueous extraction processing
combined with membrane separation
- Authors: Junjun Liu; Wenbin Zhang, Pengfei Li, Zhumao Jiang, Ruijin Yang
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-04-29T12:31:41-07:00
  DOI: 10.1111/ijfs.14584
Identification of novel angiotensin I‐converting enzyme inhibitory
- Authors: Zhipeng Yu; Sijia Wu, Wenzhu Zhao, Geng Mi, Long Ding, Jianrong Li, Jingbo Liu
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-04-29T11:49:36-07:00
  DOI: 10.1111/ijfs.14578
Improving storability, physiological disorders, and antioxidant properties
of ‘Bartlett’ and ‘d’Anjou’ pears (Pyrus communis L.) by
pre‐harvest 1‐methylcyclopropene spraying
- Authors: Yingli Li; Shaoying Zhang, Yu Dong
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-04-29T09:38:40-07:00
  DOI: 10.1111/ijfs.14609
Milk lipid in vitro digestibility in wheat, corn and rice starch hydrogels
- Authors: Zhiguang Huang; Charles S. Brennan, Maneesha S. Mohan, Letitia Stipkovits, Haotian Zheng, Don Kulasiri, Guan Wenqiang, Hui Zhao, Jianfu Liu
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-04-29T09:28:47-07:00
  DOI: 10.1111/ijfs.14607
Influence of cut type on quality, antioxidant substances and antioxidant
activity of fresh‐cut broccoli
- Authors: Yuge Guan; Wenzhong Hu, Aili Jiang, Yongping Xu, Jiaoxue Yu, Manru Zhao, Yaru Ji, Ke Feng, Sarengaowa, Xiaozhe Yang
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-04-29T06:54:02-07:00
  DOI: 10.1111/ijfs.14567
Gluten‐free pasta production from banana and cassava flours with egg
white protein and soy protein addition
- Authors: Adetiya Rachman; Margaret A. Brennan, James Morton, Charles S. Brennan
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-04-29T05:19:54-07:00
  DOI: 10.1111/ijfs.14608
Varietal influence of cassava on chemical composition and consumer
acceptability of gari
- Authors: Akely Pierre Martial Thierry; Eliane Hadiowe Gnagne, Geraldine Marie‐Laure Tanan To Lou, Georges N'Guessan Amani
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-04-29T01:43:34-07:00
  DOI: 10.1111/ijfs.14610
Evaluation of different solvents on flavonoids extraction efficiency from
sweet oranges and ripe and immature Seville oranges
- Authors: Chao‐Hui Feng; Juan Francisco García‐Martín, María Broncano Lavado, María del Carmen López‐Barrera, Paloma Álvarez‐Mateos
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-04-28T10:03:46-07:00
  DOI: 10.1111/ijfs.14576
Proteomic identification and physicochemical characterisation of
paramyosin and collagen from octopus (Octopus vulgaris) and jumbo squid
(Dosidicus gigas)
- Authors: Angel Edgardo Tapia‐Vasquez; Josafat Marina Ezquerra‐Brauer, Enrique Márquez‐Ríos, Juan Carlos Ramírez‐Suárez, José Ángel Huerta‐Ocampo, Hisila Santacruz‐Ortega, Wilfrido Torres‐Arreola
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-04-26T05:34:28-07:00
  DOI: 10.1111/ijfs.14587
A review on the physicochemical properties and potential food applications
of cowpea (Vigna unguiculata) starch
- Authors: Samson A. Oyeyinka; Eugénie Kayitesi, Oluwafemi A. Adebo, Ajibola B. Oyedeji, Opeolu M. Ogundele, Anthony O. Obilana, Patrick B. Njobeh
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-04-25T06:18:56-07:00
  DOI: 10.1111/ijfs.14604
Myosin affects the structure and volatile flavour compounds binding of
G‐actin in grass carp
- Authors: Rufei Lin; Xiao Xiao, Yi Yue, Ying Wang, Daodong Pan, Daoying Wang, Qiuli Yang, Jun He, Jinxuan Cao
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-04-25T02:44:13-07:00
  DOI: 10.1111/ijfs.14586
Effect of fermentation on immunological properties of allergens from black
carp (Mylopharyngodon piceus) sausages
- Authors: Yidan Zhu; Ling Gao, Guojin Xie, Fang Yang, Pei Gao, Dawei Yu, Peipei Yu, Qixing Jiang, Yanshun Xu, Wenshui Xia
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-04-25T02:30:11-07:00
  DOI: 10.1111/ijfs.14580
Highly‐effective inactivation of anti‐nutritional factors
(lipoxygenase, urease, and trypsin inhibitor) in soybean by radio
frequency treatment
- Authors: Yiming Jiang; Li Li, Fang He, Yan Wenxu, Yali Tang, Ruijin Yang, Wei Zhao
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-04-24T12:34:20-07:00
  DOI: 10.1111/ijfs.14605
Wheat bran Dietary fiber‐induced changes in gluten aggregation and
conformation in a dough system
- Authors: Sen Ma; Ning Liu, Zhen Wang, Xiaoxi Wang
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-04-24T11:33:59-07:00
  DOI: 10.1111/ijfs.14603
Dietary whole Goji berry (Lycium barbarum) intake improves colonic barrier
function by altering gut microbiota composition in mice
- Authors: Baoming Tian; Jianhua Zhao, Qingyu Ma, Huicui Liu, Chenxi Nie, Zhiyuan Ma, Wei An, Juxiu Li
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-04-24T11:10:47-07:00
  DOI: 10.1111/ijfs.14606
Prebiotic emulsions stabilized by whey protein and kefiran
- Authors: Judith Piermaria; María Luisa López‐Castejón, Carlos Bengoechea, Antonio Guerrero, Analía Graciela Abraham
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-04-24T11:09:15-07:00
  DOI: 10.1111/ijfs.14601
Beyond antioxidant actions: Insights into the antioxidant activities of
tyr‐containing dipeptides in aqueous solution systems and liposomal
systems
- Authors: Chong Chen; Dongxiao Sun‐Waterhouse, Mouming Zhao, Weizheng Sun
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-04-23T05:43:33-07:00
  DOI: 10.1111/ijfs.14585
Effect of a nisin‐producing lactococcal starter on the late blowing
defect of cheese caused by Clostridium tyrobutyricum
- Authors: Marta Ávila; Natalia Gómez‐Torres, Pilar Gaya, Sonia Garde
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-04-22T05:15:52-07:00
  DOI: 10.1111/ijfs.14598
Evaluation of Ingredient Mixing Procedure on Quality Characteristics of
Noodles Enriched with Half Hulless Barley Flour
- Authors: Bo Zhao; Jiaying Shang, Lili Wang, Liya Liu, LiTao Tong, Xianrong Zhou, Shanshan Wang, Yuhong Zhang, Sumei Zhou
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-04-22T01:24:46-07:00
  DOI: 10.1111/ijfs.14599
Preparation of selected spice microparticles and their potential
application as nitrite scavenging agents in cured Tilapia muscle
- Authors: Tingting Wu; Jingyun Zhao, Mengzhen Ding, Ting Zhang, Ningping Tao, Xichang Wang, Jian Zhong
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-04-21T12:00:00-07:00
  DOI: 10.1111/ijfs.14579
Structural and physicochemical properties of soybean protein
isolate/maltodextrin mixture and glycosylation conjugates
- Authors: Chengbin Zhao; Huanhuan Yin, Jiannan Yan, Baokun Qi, Jingsheng Liu
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-04-20T03:29:58-07:00
  DOI: 10.1111/ijfs.14595
Characterization of oleoresins extracted from tomato waste by liquid and
supercritical carbon dioxide
- Authors: Raffaele Romano; Alessandra Aiello, Fabiana Pizzolongo, Andrea Rispoli, Lucia De Luca, Paolo Masi
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-04-20T03:29:16-07:00
  DOI: 10.1111/ijfs.14597
Comparison of microwave and high‐pressure processing on bound phenolic
composition and antioxidant activities of sorghum hull
- Authors: Mukang Luo; Fangli Hou, Lihong Dong, Fei Huang, Ruifen Zhang, Dongxiao Su
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-04-20T02:36:05-07:00
  DOI: 10.1111/ijfs.14583
Antioxidant activities of mandarin (Citrus unshiu) peel pectin films
containing sage (Salvia officinalis) leaf extract
- Authors: Hee‐Seon Han; Kyung Bin Song
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-04-16T06:41:45-07:00
  DOI: 10.1111/ijfs.14581
Valorization of olive oil pomace extracts for a functional pear beverage
formulation
- Authors: Umile Gianfranco Spizzirri; Gabriele Carullo, Francesca Aiello, Donatella Paolino, Donatella Restuccia
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-04-16T04:51:32-07:00
  DOI: 10.1111/ijfs.14591
Dynamic effects of post‐harvest preservation on phytochemical profiles
and antioxidant activities in sweet corn kernels
- Authors: Nan Xiang; Tianxiang Wen, Binglin Yu, Gaoke Li, Chunyan Li, Wu Li, Wenjia Lu, Jianguang Hu, Xinbo Guo
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-04-15T01:26:11-07:00
  DOI: 10.1111/ijfs.14575
Insights into the structural characterisations, bioactivities and their
correlations with water‐soluble polysaccharides extracted from different
pomelo (Citrus maxima Merr.) tissues
- Authors: Zhen Wu; Hong Li, Yang Luo, Gang Chen, Juan Li, Yongde Wang, Yong Yang, Hongjun Tan
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-04-15T01:18:46-07:00
  DOI: 10.1111/ijfs.14573
Gliadin/Amidated Pectin Core‐Shell Nanoparticles for Stabilization
of Pickering Emulsion
- Authors: Yang Jiang; Yuzhu Zhu, Feng Li, Dapeng Li, Qingrong Huang
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-04-14T11:53:51-07:00
  DOI: 10.1111/ijfs.14590
Correlations between trans isomers of α‐linolenic acid and polar
components in linseed oil during heating
- Authors: Linya Shao; Huiyu Song, Xu Li, Jianhua Huang, Qingzhe Jin, Xingguo Wang
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-04-14T11:15:28-07:00
  DOI: 10.1111/ijfs.14593
Production of a potential collagenolytic protease by nejayote fermentation
with Aspergillus oryzae
- Authors: María del R. Rocha‐Pizaña; Wei Ning Chen, Jaslyn JL. Lee, Nydia E. Buitimea‐Cantúa, Emiko González‐Nimi, Janet A. Gutierrez‐Uribe
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-04-14T10:39:57-07:00
  DOI: 10.1111/ijfs.14592
Technological, nutritional and sensorial characteristics of wheat bread
fortified with calcium salts
- Authors: Matías G. Rossi; Marina Soazo, Gisela N. Piccirilli, Emilce E. Llopart, Gilda C. Revelant, Roxana A. Verdini
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-04-14T10:37:07-07:00
  DOI: 10.1111/ijfs.14594
Cold‐batter Mincing of Hot‐boned and Crust‐freeze‐air‐chilled
Ham Muscle Reduced Fat Content in Protein Gels
- Authors: H.C. Lee; M. Wonderly, S. Pokharel, G.M. Strasburg, B.P. Marks, R. Fernando, I. Kang
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-04-14T10:35:24-07:00
  DOI: 10.1111/ijfs.14589
Evaluation of antioxidative capacity and lipidomics profiling of big eye
tuna (Thunns obesus) head soup with different colloidal particle size
- Authors: Jing Zhang; Ningping Tao, Xueli Qian, Xichang Wang, Mingfu Wang
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-04-12T01:45:47-07:00
  DOI: 10.1111/ijfs.14588
Hexanal as a marker of oxidation flavour in sliced and uncured deli turkey
with and without phosphates using rosemary extracts
- Authors: Kathrine Holmgaard Bak; Scott A. Rankin, Mark P. Richards
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-04-08T11:31:40-07:00
  DOI: 10.1111/ijfs.14574
Extraction of lipid‐soluble antioxidants from rosemary leaves using
vegetable oils
- Authors: Shoshana R. Ginsburg; Farnaz Maleky
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-04-07T11:21:29-07:00
  DOI: 10.1111/ijfs.14577
Steam‐assisted roasting inhibits formation of heterocyclic aromatic
amines and alters volatile flavour profile of beef steak
- Authors: Ruihong Feng; Yulong Bao, Dongmei Liu, Shuang Zhang, Yong Wang, Dongpo Chen, Peng Zhou
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-04-06T11:45:42-07:00
  DOI: 10.1111/ijfs.14570
Mechanisms of breakdown of Haematococcus pluvialis cell wall by ionic
liquids, hydrochloric acid, and multi‐enzyme treatment
- Authors: Zhang Ye; Xing‐He Tan, Zhi‐Wei Liu, Rana Muhammad Aadil, Yi‐Cheng Tan, Muhammad Inam‐ur‐Raheem
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-04-01T10:39:26-07:00
  DOI: 10.1111/ijfs.14582
Effects of impregnate temperature on extraction of caffeoylquinic acid
derivatives from Moringa oleifera leaves and evaluation of inhibitory
activity on digestive enzyme, antioxidant, anti‐proliferative and
antibacterial activities of the extract
- Authors: Yahya Saud Hamed; Mohamed Abdin, Guijie Chen, Hafiz Muhammad Saleem Akhtar, Xiaoxiong Zeng
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-03-31T05:46:01-07:00
  DOI: 10.1111/ijfs.14572
A role of sea buckthorn on Alzheimer’s disease
- Authors: Ke Dong; Warnakulasuriya M. A. D. Binosha Fernando, Rosalie Durham, Regine Stockmann, Dona Pamoda W. Jayatunga, Vijay Jayasena
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-03-30T05:45:42-07:00
  DOI: 10.1111/ijfs.14571
Active chitosan–chestnut extract films used for packaging and
storage of fresh pasta
- Authors: Kristi Kõrge; Marijan Bajić, Blaž Likozar, Uroš Novak
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-03-26T05:12:51-07:00
  DOI: 10.1111/ijfs.14569
Recovered Camellia oleifera lecithin by acid and enzymatic
oil‐degumming: chemical composition and emulsifying properties
- Authors: Wenna Hu; Pengzhan Liu, Guoqin Liu, Xiaozhu Lu
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-03-23T09:53:44-07:00
  DOI: 10.1111/ijfs.14566
Biocompatible green tea extract‐stabilised zinc nanoparticles
encapsulated by poly(butyl‐2‐cyanoacrylate) with control release
profile and antioxidative capacity
- Authors: Jing‐Jing Yao; Peng Zhang, Zhou‐Ping Fu, Zhong‐Wen Xie, Guan‐Hu Bao
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-03-22T11:30:19-07:00
  DOI: 10.1111/ijfs.14563
Improving the nutritional and phytochemical compounds of a plant‐based
milk of sapucaia nut cake using block freeze concentration
- Authors: Fernanda Demoliner; Letícia Turcatto Carvalho, Gabriela Rodrigues Liz, Elane Schwinden Prudêncio, Juliano Carvalho Ramos, Vera Lúcia Azzolin Frescura Bascuñan, Luciano Vitali, Jane Mara Block
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-03-20T09:47:53-07:00
  DOI: 10.1111/ijfs.14568
Influences of different carbohydrates as wall material on powder
characteristics, encapsulation efficiency, stability and degradation
kinetics of microencapsulated lutein by spray drying
- Authors: Zhuang Ding; Tao Tao, Xiao Wang, Sangeeta Prakash, Yanna Zhao, Jun Han, Zhengping Wang
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-03-20T09:35:33-07:00
  DOI: 10.1111/ijfs.14544
Evaluation of innovative technological approaches to replace palm fat with
physically modified Swiss rapeseed oil in bakery products
- Authors: Tamara Schmid; Beatrice Baumer, Ramona Rüegg, Patrick Näf, Mathias Kinner, Nadina Müller
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-03-20T06:53:59-07:00
  DOI: 10.1111/ijfs.14564
Effects of different ATP contents on phosphorylation level of glycogen
phosphorylase and its activity in lamb during incubation at 4 ℃ in vitro
- Authors: Yuqiang Bai; Xin Li, Dequan Zhang, Chengli Hou, Xiaochun Zheng, Li Chen, Chi Ren
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-03-20T06:33:54-07:00
  DOI: 10.1111/ijfs.14565
Tentative zinc biofortification of banana fruit via bunch spray and bunch
stalk feeding
- Authors: Mateus Wagner Dantas Assis; Gustavo Walace Pacheco Leite, Luis Carlos Cunha Júnior, Renato de Mello Prado, Edson Perito Amorim, João Paixão Santos Neto, Lívia Cirino Carvalho, Gustavo Henrique de Almeida Teixeira
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-03-13T11:24:30-07:00
  DOI: 10.1111/ijfs.14547
Resistance of packaging against infestation by Sitophilus zeamais
- Authors: Urška Vrabič Brodnjak; Jon Jordan, Pasquale Trematerra
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-03-13T10:09:58-07:00
  DOI: 10.1111/ijfs.14562
Glutamine and methionine targeted pulsed electric field treatment for
enhanced immune activity in pine nut Gln‐Trp‐Phe‐Met peptides
- Authors: LiangZi Sun; Shuyu Zhang, Liyan Yuan, Yiying Yang, Songyi Lin
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-03-09T09:59:29-07:00
  DOI: 10.1111/ijfs.14558
Impact of air classification, with and without micronisation, on the lipid
component of rice bran (Oryza sativa L.): a focus on mono‐, di‐ and
triacylglycerols
- Authors: Marco Spaggiari; Laura Righetti, Silvia Folloni, Roberto Ranieri, Chiara Dall'Asta, Gianni Galaverna
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-03-09T09:14:53-07:00
  DOI: 10.1111/ijfs.14537
Impact of moisture and grinding on yield, physical, chemical and thermal
properties of wholegrain flour obtained from hydrothermally treated
sorghum grains
- Authors: María del Rosario Acquisgrana; Laura Cecilia Gomez Pamies, Nancy María Jimena Martinez Amezaga, Fernanda Micaela Quiroga, Pablo Daniel Ribotta, Elisa Inés Benítez
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-03-06T09:00:38-08:00
  DOI: 10.1111/ijfs.14548
The influence of syringe geometry on the International Dysphagia Diet
Standardisation Initiative flow test
- Authors: Shingo Matsuyama; Makoto Nakauma, Takahiro Funami, Yoshie Yamagata, Jun Kayashita
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-03-06T08:49:40-08:00
  DOI: 10.1111/ijfs.14559
Effects of peptide–calcium complexes from sunflower seeds and peanuts on
enhancing bone mineral density
- Authors: Xingyu Yuan; Xiaolan Bao, Guoxue Feng, Meili Zhang, Sarina Ma
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-03-03T08:59:49-08:00
  DOI: 10.1111/ijfs.14555
Cellulose nanoparticles synthesised from potato peel for the development
of active packaging film for enhancement of shelf life of raw prawns
(Penaeus monodon) during frozen storage
- Authors: Ramesh Shruthy; Stephen Jancy, Radhakrishnan Preetha
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-03-02T10:04:23-08:00
  DOI: 10.1111/ijfs.14551
Effects of two yellowing process on colour, taste and nonvolatile
compounds of bud yellow tea
- Authors: Yuming Wei; Shimao Fang, Ge Jin, Tiancheng Ni, Zhiwei Hou, Tiehan Li, Wei‐Wei Deng, Jingming Ning
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-03-02T08:59:34-08:00
  DOI: 10.1111/ijfs.14554