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

[1693 journals]

In vitro starch digestion and technological properties of spaghetti
fortified with lupin protein isolate
- Authors: Silvia Cutillo; Asgar Farahnaky, Ilaria Marcotuli, Agata Gadaleta, Mike Sissons
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2021-01-25T07:04:06-08:00
  DOI: 10.1111/ijfs.14984
Release of dipeptidyl peptidase IV inhibitory peptides from salmon (Salmo
salar) skin collagen based on digestion‐intestinal absorption in vitro
- Authors: Ritian Jin; Xiangyu Teng, Minhe Liao, Ligang Zhang, Zikai Wei, Ran Meng, Ning Liu
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2021-01-23T09:41:51-08:00
  DOI: 10.1111/ijfs.14977
Physicochemical properties and bioactivity of polysaccharides from
Sargassum pallidum by fractional ethanol precipitation
- Authors: Ke Zhang; Dan Yuan, Chao Li, Xiong Fu
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2021-01-23T01:48:48-08:00
  DOI: 10.1111/ijfs.14980
Oyster hydrolysate ameliorates ethanol diet–induced alcoholic fatty
liver by regulating lipid metabolism in rats
- Authors: Jae‐Hyuk Byun; Ji Eun Shin, Yeung‐Joon Choi, Se‐Young Choung
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2021-01-23T01:10:48-08:00
  DOI: 10.1111/ijfs.14983
The impact of crucial proteins degradation in intramuscular connective
tissue on softening of ice‐stored grass carp (Ctenopharyngodon idella)
fillets
- Authors: Jixuan Liu; Fang Yang, Pei Gao, Dawei Yu, Peipei Yu, Qixing Jiang, Yanshun Xu, Wenshui Xia
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2021-01-23T01:07:08-08:00
  DOI: 10.1111/ijfs.14979
Biofilm Formation of Pectobacterium Carotovorum Subsp. Carotovorum on
Polypropylene Surface During Multiple Cycles of Vacuum Cooling
- Authors: Hongbin Pu; Yiwen Xu, Lian Lin, Da‐Wen Sun
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2021-01-23T01:03:03-08:00
  DOI: 10.1111/ijfs.14976
Chia protein hydrolysates: Characterization and emulsifying properties
- Authors: Ine M. Salazar‐Vega; Luciana M. Julio, Maira R. Segura‐Campos, Mabel C. Tomás
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2021-01-22T12:34:00-08:00
  DOI: 10.1111/ijfs.14981
Major triterpenes, cycloeucalenone and 31‐norcyclolaudenone as
inhibitors against both α‐glucosidase and α‐amylase in banana peel
- Authors: Chaojie Shang; Yipeng Gu, Tomoyuki Koyama
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2021-01-22T12:33:52-08:00
  DOI: 10.1111/ijfs.14978
Chemical, thermal and structural properties of alkaline‐cooked
(nixtamalized) chickpea (Cicer arietinum) flours
- Authors: Rosa María Mariscal‐Moreno; Juan de Dios Figueroa‐Cárdenas, David Santiago‐Ramos, Karina Aguilar Arteaga, Verónica Flores Casamayor, Alexandra Rincón‐Aguirre
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2021-01-20T01:37:03-08:00
  DOI: 10.1111/ijfs.14974
Fabrication and Stability of Pickering Emulsions using Moringa Seed
Residue Protein: Effect of pH and Ionic Strength
- Authors: Zhilian Huang; Xiaobing Huang, Wei Zhou, Li Zhang, Fei Liu, Jing Li, Shaodan Peng, Yupo Cao, Yahui Li, Ruyi Li, Jihua Li
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2021-01-19T03:30:33-08:00
  DOI: 10.1111/ijfs.14975
Effect of slightly acidic electrolyzed water on functional components,
antioxidant and α‐glucosidase inhibitory ability of buckwheat sprouts
- Authors: Jianxiong Hao; Jiaxin Li, Dandan Zhao
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2021-01-15T10:31:21-08:00
  DOI: 10.1111/ijfs.14972
Innovative production of multi‐strain synbiotic product using Thai
pigmented rice and rice bran oil
- Authors: Thapakorn Chumphon; Kanjana Pangjit, Saran Promsai
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2021-01-12T12:54:02-08:00
  DOI: 10.1111/ijfs.14973
Cereal β‐glucan: a promising prebiotic polysaccharide and its
impact on the gut health
- Authors: Mahtab Shoukat; Angela Sorrentino
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2021-01-11T11:19:48-08:00
  DOI: 10.1111/ijfs.14971
Impact of cucumber pomace fortification on the nutritional, sensorial and
technological quality of soft wheat flour‐based noodles
- Authors: Ahmed M. Saad; Mohamed T. El‐Saadony, Alaa S. Mohamed, Alshaymaa I. Ahmed, Mahmoud Z. Sitohy
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2021-01-09T12:24:40-08:00
  DOI: 10.1111/ijfs.14970
Pink colour formation in hydrolysed casein
- Authors: Paul W. Johns
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2021-01-09T12:18:40-08:00
  DOI: 10.1111/ijfs.14967
Effect of grinding on the structure of pea protein isolate and the
rheological properties of its acid‐induced gels
- Authors: Qiaozhen Liu; Zhuowa Li, Xiaoxue Pan, Yangyong Dai, Hanxue Hou, Wentao Wang, Xiuzhen Ding, Hui Zhang, Li Xiangyang, Haizhou Dong
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2021-01-08T08:53:03-08:00
  DOI: 10.1111/ijfs.14969
Distinctive characteristics of collagen and gelatin extracted from
Dosidicus gigas skin
- Authors: Bolun Sun; Chao Li, Yuhong Mao, Zhaohui Qiao, Ru Jia, Tao Huang, Dalun Xu, Wenge Yang
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2021-01-08T06:37:14-08:00
  DOI: 10.1111/ijfs.14968
In vitro digestibility of rare sugar (D‐allulose) added pectin/soy
protein gels
- Authors: Elif Gokcen Ates; Emin Burcin Ozvural, Mecit H. Oztop
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2021-01-07T09:53:23-08:00
  DOI: 10.1111/ijfs.14966
Purification of Stevia Extract by Chitosan Precipitation and
Reversed‐phase Chromatography
- Authors: Menglei Zhang; Xiao Hua, Yaxian Liu, Zijie Wang, Mingming Wang, Ruijin Yang
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2021-01-07T08:52:04-08:00
  DOI: 10.1111/ijfs.14965
An improved gas chromatography‐based approach for characterisation of
fatty acids in fresh basil seed oil
- Authors: Tian Li; Qin Guo, Yang Qu, Yujie Li, Xinping Wang, Zhigao Sun, Qiang Wang
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2021-01-06T04:11:36-08:00
  DOI: 10.1111/ijfs.14885
Wheat noodles enriched with A‐type and/or B‐type wheat starch:
Physical, thermal and textural properties of dough sheet and noodle
samples from different noodle‐making process
- Authors: Jing Hong; Di An, Mansheng Wang, Chong Liu, Roman Buckow, Limin Li, Xueling Zheng, Ke Bian
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2021-01-06T01:11:36-08:00
  DOI: 10.1111/ijfs.14954
Fruit softening correlates with enzymatic activities and compositional
changes in fruit cell wall during growthing in Lycium barbarum L
- Authors: Jun Liu; Yuhui Zhao, Hao Xu, Xiaolu Zhao, Yutan Tian, Peipei Li, Dongdong Li, Yingmei Tao, Dunhua Liu
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2021-01-05T05:51:19-08:00
  DOI: 10.1111/ijfs.14948
Sensory profile and consumer perception of meat products enriched with EPA
and DHA using fish oil microcapsules
- Authors: Juan Carlos Solomando; Teresa Antequera, Sonia Ventanas, Trinidad Perez‐Palacios
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2021-01-04T12:06:18-08:00
  DOI: 10.1111/ijfs.14932
Manipulating effects of fruits and vegetables on gut microbiota – a
critical review
- Authors: Jing Luo; Xian Lin, Matteo Bordiga, Charles Brennan, Baojun Xu
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2021-01-04T12:01:39-08:00
  DOI: 10.1111/ijfs.14927
Determination of conformational changes of polyphenol oxidase and
peroxidase in peach juice during mild heat treatment using FTIR
spectroscopy coupled with chemometrics
- Authors: Hande Baltacıoğlu; Katibe Sinem Coruk
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2021-01-04T12:00:00-08:00
  DOI: 10.1111/ijfs.14930
Enhancing antioxidant, antimicrobial, and anti‐NSCLC activities of
(‐)‐epigallocatechin gallate encapsulated
poly(butyl‐2‐cyanoacrylate) nanowires applications in dietary
supplements
- Authors: Jing‐Jing Yao; Xue‐Yu Li, Liu‐Cheng Li, Feng Jin, Dong Hu, Wei‐Yun Wang
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2021-01-04T07:34:32-08:00
  DOI: 10.1111/ijfs.14959
Influence of starch and protein molecular interactions on the in vitro
digestion characteristics of biscuits partially substituted with pulse
flours
- Authors: Carolina Estefanía Chávez‐Murillo; Mónica Samantha Aceves‐Flores, Mariana Verástegui‐Quevedo, Julián de la Rosa‐Millán
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2021-01-04T07:33:04-08:00
  DOI: 10.1111/ijfs.14963
The effect of maturity and tissue on the ability of mid infrared
spectroscopy to predict the geographical origin of banana (Musa Cavendish)
- Authors: Long Zhang; Yichao Huang, Fengjiang Sun, Da Chen, Michael Netzel, Heather E. Smyth, Yasmina Sultanbawa, Yongfeng Deng, Mingliang Fang, Daniel Cozzolino
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2021-01-04T07:30:31-08:00
  DOI: 10.1111/ijfs.14960
Influence of ultimate pH on biochemistry and quality of Longissimus
lumborum steaks from Nellore bulls during ageing
- Authors: Clara Lucia Contreras Barón; Priscila Robertina dos Santos‐Donado, Patricia Maloso Ramos, Carlos M. Donado‐Pestana, Eduardo Francisquine Delgado, Carmen J. Contreras‐Castillo
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2021-01-04T07:29:00-08:00
  DOI: 10.1111/ijfs.14955
Effects of high‐intensity ultrasound treatment on physiochemical
properties of caseins‐cyanidin‐3‐galactoside conjugates
- Authors: Feng Xue; Chen Li, Shenyan Wang
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2021-01-04T07:26:59-08:00
  DOI: 10.1111/ijfs.14961
Distribution of Iron, Zinc and Manganese in milling streams of common
Serbian wheat cultivars: Preliminary survey
- Authors: Dragan Živančev; Jordana Ninkov, Bojan Jocković, Vojislava Momčilović, Aleksandra Torbica, Milan Mirosavljević, Miona Belović, Vladimir Aćin, Sonja Ilin
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2021-01-04T07:25:33-08:00
  DOI: 10.1111/ijfs.14953
Impact of sweetness on the sensory acceptance of passion fruit nectar in
Brazilian geographic regions
- Authors: Rafael Sousa Lima; Alessandra Cazelatto de Medeiros, Cecília Teresa Muniz Pereira, Geina Faria dos Santos, Diomar Augusto de Quadros, Mayra Fernanda de Sousa Campos, Helena Maria André Bolini
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2021-01-04T07:22:10-08:00
  DOI: 10.1111/ijfs.14949
Effect of oxidation and hydrolysis of porcine myofibrillar protein on
Nε‐carboxymethyl‐lysine formation in model systems
- Authors: Ligang Yu; Zhiyong He, Maomao Zeng, Yukun Yang, Jie Chen
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2021-01-04T07:20:44-08:00
  DOI: 10.1111/ijfs.14951
A combination of near‐infrared hyperspectral imaging with
two‐dimensional correlation analysis for monitoring the content of
biogenic amines in mutton
- Authors: Naiyun Fan; Guishan Liu, Guoling Wan, Jingjing Ban, Ruirui Yuan, Yourui Sun, Yue Li
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2021-01-04T07:20:32-08:00
  DOI: 10.1111/ijfs.14950
Phenolic, apparent antioxidant, and nutritional composition of quinoa
(Chenopodium quinoa Willd.) seeds
- Authors: Liangkui Li; Georg Lietz, Chris J Seal
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2021-01-03T12:00:00-08:00
  DOI: 10.1111/ijfs.14962
A novel NADH fluorescence‐based method for identifying and monitoring
lactic acid bacteria growths in kimchi
- Authors: So Jeong Chae; Eun Jeong Kim, Hae Choon Chang
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2021-01-03T11:49:16-08:00
  DOI: 10.1111/ijfs.14935
Pumpkin oil cake protein as a new carrier for encapsulation incorporated
in food matrix. Effect of processing, storage and in vitro digestion on
bioactivity
- Authors: Jelena Čakarević; Aleksandra Torbica, Miona Belović, Jelena Tomić, Tea Sedlar, Ljiljana Popović
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2021-01-03T08:24:43-08:00
  DOI: 10.1111/ijfs.14964
Effect of starch and non‐starch components on water migration,
microstructure, starch retrogradation and texture of flat rice noodles
made from different rice varieties
- Authors: Kiattisak Puhin; Mika Fukuoka, Savitree Ratanasumawong
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2021-01-03T08:20:40-08:00
  DOI: 10.1111/ijfs.14957
Prebiotic properties of xylooligosaccharide extracted from sugarcane
wastes (pith and rind): a comparative study
- Authors: Dina Zidan; Mohd Redzwan Sabran, Nurul Shazini Ramli, Siti Raihanah Shafie, Mohammad Fikry
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2021-01-03T08:17:24-08:00
  DOI: 10.1111/ijfs.14956
The Variation of Oxidative Stability and Sensory Attributes of Sunflower
Oil Induced by Essential Oil from Magnolia liliflora Desr. during
High‐temperature Storage
- Authors: Yudong Meng; Dongying Wang, Ying Dong, Xinpei Chen, Xuede Wang
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2021-01-03T08:17:19-08:00
  DOI: 10.1111/ijfs.14958
Development and characterization of gluten‐free potato bread
- Authors: Zhan‐Hui Lu; Elizabeth Donner, Qiang Liu
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2021-01-03T08:14:45-08:00
  DOI: 10.1111/ijfs.14952
Prebiotic emulsions stabilised 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, Volume 56, Issue 1, Page 76-85, January 2021.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-25T06:15:07-08:00
  DOI: 10.1111/ijfs.14601
  Issue No: Vol. 56, No. 1 (2020)
Wheat bran dietary fibre‐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, Volume 56, Issue 1, Page 86-92, January 2021.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-25T06:15:07-08:00
  DOI: 10.1111/ijfs.14603
  Issue No: Vol. 56, No. 1 (2020)
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, Wenxu Yan, Yali Tang, Ruijin Yang, Wei Zhao
  Abstract: International Journal of Food Science & Technology, Volume 56, Issue 1, Page 93-102, January 2021.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-25T06:15:07-08:00
  DOI: 10.1111/ijfs.14605
  Issue No: Vol. 56, No. 1 (2020)
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, Volume 56, Issue 1, Page 115-125, January 2021.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-25T06:15:07-08:00
  DOI: 10.1111/ijfs.14609
  Issue No: Vol. 56, No. 1 (2020)
Using Twitter® as source of information for dietary market research: a
study on veganism and plant‐based diets
- Authors: Marina G.B. Aleixo; Carla A.B. Sass, Rafael M. Leal, Tiago M. Dantas, Mônica M. Pagani, Tatiana C. Pimentel, Mônica Q. Freitas, Adriano G. Cruz, Denise R.P. Azeredo, Erick A. Esmerino
  Abstract: International Journal of Food Science & Technology, Volume 56, Issue 1, Page 61-68, January 2021.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-25T06:15:07-08:00
  DOI: 10.1111/ijfs.14743
  Issue No: Vol. 56, No. 1 (2020)
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, Volume 56, Issue 1, Page 205-214, January 2021.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-25T06:15:07-08:00
  DOI: 10.1111/ijfs.14620
  Issue No: Vol. 56, No. 1 (2020)
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, Volume 56, Issue 1, Page 233-241, January 2021.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-25T06:15:07-08:00
  DOI: 10.1111/ijfs.14623
  Issue No: Vol. 56, No. 1 (2020)
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, Volume 56, Issue 1, Page 259-268, January 2021.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-25T06:15:07-08:00
  DOI: 10.1111/ijfs.14627
  Issue No: Vol. 56, No. 1 (2020)
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, Volume 56, Issue 1, Page 269-277, January 2021.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-25T06:15:07-08:00
  DOI: 10.1111/ijfs.14628
  Issue No: Vol. 56, No. 1 (2020)
Elemental composition and bioaccessibility of three insufficiently studied
Azorean macroalgae
- Authors: Cláudia Afonso; Joana Matos, Ana M. Campos, Romina Gomes, Inês Delgado, Inês Coelho, Isabel Castanheira, Narcisa M. Bandarra, Carlos Cardoso
  Abstract: International Journal of Food Science & Technology, Volume 56, Issue 1, Page 330-341, January 2021.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-25T06:15:07-08:00
  DOI: 10.1111/ijfs.14647
  Issue No: Vol. 56, No. 1 (2020)
Development of a HPLC method combined with ultraviolet/diode array
detection for determination of monosodium glutamate in various food
samples
- Authors: Murat Soyseven; Hassan Y. Aboul‐Enein, Göksel Arli
  Abstract: International Journal of Food Science & Technology, Volume 56, Issue 1, Page 461-467, January 2021.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-25T06:15:07-08:00
  DOI: 10.1111/ijfs.14661
  Issue No: Vol. 56, No. 1 (2020)
Rheological and textural properties of gluten‐free doughs made from
Andean grains
- Authors: Julio Vidaurre‐Ruiz; Francisco Salas‐Valerio, Regine Schoenlechner, Ritva Repo‐Carrasco‐Valencia
  Abstract: International Journal of Food Science & Technology, Volume 56, Issue 1, Page 468-479, January 2021.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-25T06:15:07-08:00
  DOI: 10.1111/ijfs.14662
  Issue No: Vol. 56, No. 1 (2020)
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, Volume 56, Issue 1, Page 166-177, January 2021.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-25T06:15:07-08:00
  DOI: 10.1111/ijfs.14616
  Issue No: Vol. 56, No. 1 (2020)
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, Volume 56, Issue 1, Page 185-195, January 2021.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-25T06:15:07-08:00
  DOI: 10.1111/ijfs.14618
  Issue No: Vol. 56, No. 1 (2020)
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, Volume 56, Issue 1, Page 293-301, January 2021.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-25T06:15:07-08:00
  DOI: 10.1111/ijfs.14631
  Issue No: Vol. 56, No. 1 (2020)
A synbiotic marine oligosaccharide microcapsules for enhancing
Bifidobacterium longum survivability and regulatory on intestinal
probiotics
- Authors: Liuyi Chang; Peng Wang, Shujuan Sun, Zhaopeng Shen, Xiaolu Jiang
  Abstract: International Journal of Food Science & Technology, Volume 56, Issue 1, Page 362-373, January 2021.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-25T06:15:07-08:00
  DOI: 10.1111/ijfs.14650
  Issue No: Vol. 56, No. 1 (2020)
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, Volume 56, Issue 1, Page 392-401, January 2021.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-25T06:15:07-08:00
  DOI: 10.1111/ijfs.14654
  Issue No: Vol. 56, No. 1 (2020)
Impact of shelf temperature on a grapefruit puree temperature evolution
during freeze‐drying
- Authors: Luis Alberto Egas‐Astudillo; María del Mar Camacho, Nuria Martínez‐Navarrete
  Abstract: International Journal of Food Science & Technology, Volume 56, Issue 1, Page 413-419, January 2021.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-25T06:15:07-08:00
  DOI: 10.1111/ijfs.14656
  Issue No: Vol. 56, No. 1 (2020)
The effect of moderate pulsed electric fields on autolysis of
Saccharomyces cerevisiae and the amino acid content in autolysates
- Authors: Geng Yang; Rui Wang, Jing‐Rong Gao, Debao Niu, Jian Li, Qing‐Hui Wen, Xin‐An Zeng
  Abstract: International Journal of Food Science & Technology, Volume 56, Issue 1, Page 441-451, January 2021.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-25T06:15:07-08:00
  DOI: 10.1111/ijfs.14659
  Issue No: Vol. 56, No. 1 (2020)
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, Volume 56, Issue 1, Page 69-75, January 2021.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-25T06:15:07-08:00
  DOI: 10.1111/ijfs.14600
  Issue No: Vol. 56, No. 1 (2020)
The assessment of commercial beef and chicken bouillons in terms of
heterocyclic aromatic amines and some of their precursors
- Authors: Zeynep Elbir; Fatih Oz
  Abstract: International Journal of Food Science & Technology, Volume 56, Issue 1, Page 504-513, January 2021.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-25T06:15:07-08:00
  DOI: 10.1111/ijfs.14666
  Issue No: Vol. 56, No. 1 (2020)
Purification and characterisation 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, Volume 56, Issue 1, Page 138-147, January 2021.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-25T06:15:07-08:00
  DOI: 10.1111/ijfs.14613
  Issue No: Vol. 56, No. 1 (2020)
Stability to thermal treatment of dipeptidyl peptidase‐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, Volume 56, Issue 1, Page 158-165, January 2021.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-25T06:15:07-08:00
  DOI: 10.1111/ijfs.14615
  Issue No: Vol. 56, No. 1 (2020)
Prediction, molecular docking and identification of novel umami
hexapeptides derived from Atlantic cod (Gadus morhua)
- Authors: Wenhui Zhu; Wei He, Fei Wang, Ying Bu, Xuepeng Li, Jianrong Li
  Abstract: International Journal of Food Science & Technology, Volume 56, Issue 1, Page 402-412, January 2021.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-25T06:15:07-08:00
  DOI: 10.1111/ijfs.14655
  Issue No: Vol. 56, No. 1 (2020)
Dietary whole Goji berry (Lycium barbarum) intake improves colonic barrier
function by altering gut microbiota composition in mice
- Authors: Baoming Tian; Ziqi Zhang, Jianhua Zhao, Qingyu Ma, Huicui Liu, Chenxi Nie, Zhiyuan Ma, Wei An, Juxiu Li
  Abstract: International Journal of Food Science & Technology, Volume 56, Issue 1, Page 103-114, January 2021.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-25T06:15:07-08:00
  DOI: 10.1111/ijfs.14606
  Issue No: Vol. 56, No. 1 (2020)
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, Volume 56, Issue 1, Page 215-223, January 2021.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-25T06:15:07-08:00
  DOI: 10.1111/ijfs.14621
  Issue No: Vol. 56, No. 1 (2020)
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, Volume 56, Issue 1, Page 224-232, January 2021.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-25T06:15:07-08:00
  DOI: 10.1111/ijfs.14622
  Issue No: Vol. 56, No. 1 (2020)
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, Volume 56, Issue 1, Page 242-249, January 2021.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-25T06:15:07-08:00
  DOI: 10.1111/ijfs.14625
  Issue No: Vol. 56, No. 1 (2020)
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, Volume 56, Issue 1, Page 250-258, January 2021.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-25T06:15:07-08:00
  DOI: 10.1111/ijfs.14626
  Issue No: Vol. 56, No. 1 (2020)
Prosopis spp. powder: influence of chemical components in water adsorption
properties
- Authors: Leonardo P. Sciammaro; Natalia Andrea Quintero Ruiz, Cristina Ferrero, Silvia Giacomino, Gianluca Picariello, Gianfranco Mamone, María Cecilia Puppo
  Abstract: International Journal of Food Science & Technology, Volume 56, Issue 1, Page 278-286, January 2021.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-25T06:15:07-08:00
  DOI: 10.1111/ijfs.14629
  Issue No: Vol. 56, No. 1 (2020)
A smart nanofibre 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, Volume 56, Issue 1, Page 342-351, January 2021.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-25T06:15:07-08:00
  DOI: 10.1111/ijfs.14648
  Issue No: Vol. 56, No. 1 (2020)
Comparative metabolite profiling of raw milk from subclinical and clinical
mastitis cows using 1H‐NMR combined with chemometric analysis
- Authors: Mayuree Luangwilai; Kiattisak Duangmal, Nawanon Chantaprasarn, Sarn Settachaimongkon
  Abstract: International Journal of Food Science & Technology, Volume 56, Issue 1, Page 493-503, January 2021.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-25T06:15:07-08:00
  DOI: 10.1111/ijfs.14665
  Issue No: Vol. 56, No. 1 (2020)
Comparison of discriminability of common food acceptance scales for the
elderly
- Authors: Pamarin Waimaleongora‐ek; Witoon Prinyawiwatkul
  Abstract: International Journal of Food Science & Technology, Volume 56, Issue 1, Page 148-157, January 2021.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-25T06:15:07-08:00
  DOI: 10.1111/ijfs.14614
  Issue No: Vol. 56, No. 1 (2020)
2‐Hydroxy‐4‐methoxybenzaldehyde inhibits the growth of Aspergillus
flavus via damaging cell wall, cell membrane, manipulating respiration
thus creating a promising antifungal effect on corn kernels
- Authors: Qian Li; Xiaoman Zhu, Yanli Xie, Shilin Ren
  Abstract: International Journal of Food Science & Technology, Volume 56, Issue 1, Page 178-184, January 2021.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-25T06:15:07-08:00
  DOI: 10.1111/ijfs.14617
  Issue No: Vol. 56, No. 1 (2020)
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, Volume 56, Issue 1, Page 196-204, January 2021.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-25T06:15:07-08:00
  DOI: 10.1111/ijfs.14619
  Issue No: Vol. 56, No. 1 (2020)
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, Volume 56, Issue 1, Page 287-292, January 2021.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-25T06:15:07-08:00
  DOI: 10.1111/ijfs.14630
  Issue No: Vol. 56, No. 1 (2020)
Epimerisation 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, Volume 56, Issue 1, Page 312-320, January 2021.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-25T06:15:07-08:00
  DOI: 10.1111/ijfs.14633
  Issue No: Vol. 56, No. 1 (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, Volume 56, Issue 1, Page 374-383, January 2021.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-25T06:15:07-08:00
  DOI: 10.1111/ijfs.14652
  Issue No: Vol. 56, No. 1 (2020)
Characterisation 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, Volume 56, Issue 1, Page 384-391, January 2021.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-25T06:15:07-08:00
  DOI: 10.1111/ijfs.14653
  Issue No: Vol. 56, No. 1 (2020)
Deciphering the role of selenium‐enriched rice protein hydrolysates in
the regulation of Pb2+‐induced cytotoxicity: an in vitro Caco‐2 cell
model study
- Authors: Yiqing Zhu; Jian Ding, Yi Shi, Yong Fang, Peng Li, Fengjiao Fan, Jian Wu, Qiuhui Hu
  Abstract: International Journal of Food Science & Technology, Volume 56, Issue 1, Page 420-428, January 2021.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-25T06:15:07-08:00
  DOI: 10.1111/ijfs.14657
  Issue No: Vol. 56, No. 1 (2020)
Effect of lactic acid bacterial fermentation on amino acids and volatile
compounds of pork trimming hydrolysate
- Authors: Xinzhi Li; Pin‐Rou Lee, Fransisca Taniasuri, Shao‐Quan Liu
  Abstract: International Journal of Food Science & Technology, Volume 56, Issue 1, Page 429-440, January 2021.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-25T06:15:07-08:00
  DOI: 10.1111/ijfs.14658
  Issue No: Vol. 56, No. 1 (2020)
Development of starch‐based peelable coating for edible packaging
- Authors: Thitarat Phinainitisatra; Nathdanai Harnkarnsujarit
  Abstract: International Journal of Food Science & Technology, Volume 56, Issue 1, Page 321-329, January 2021.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-25T06:15:07-08:00
  DOI: 10.1111/ijfs.14646
  Issue No: Vol. 56, No. 1 (2020)
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, Volume 56, Issue 1, Page 352-361, January 2021.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-25T06:15:07-08:00
  DOI: 10.1111/ijfs.14649
  Issue No: Vol. 56, No. 1 (2020)
Pleurotusostreatus and Agaricus subrufescens: investigation of chemical
composition and antioxidant properties of these mushrooms cultivated with
different handmade and commercial supplements
- Authors: Anna Beatriz Sabino Ferrari; George Azevedo de Oliveira, Helena Mannochio Russo, Luiza Carvalho Bertozo, Vanderlan Silva Bolzani, Diego Cunha Zied, Valdecir Farias Ximenes, Maria Luiza Zeraik
  Abstract: International Journal of Food Science & Technology, Volume 56, Issue 1, Page 452-460, January 2021.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-25T06:15:07-08:00
  DOI: 10.1111/ijfs.14660
  Issue No: Vol. 56, No. 1 (2020)
Effects of feed composition, protein denaturation and storage of milk
serum protein/lactose powders on lactosylation
- Authors: Ida‐Marie Andersson; Björn Bergenståhl, Marcela Alexander, Marie Paulsson, Maria Glantz
  Abstract: International Journal of Food Science & Technology, Volume 56, Issue 1, Page 480-492, January 2021.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-25T06:15:07-08:00
  DOI: 10.1111/ijfs.14663
  Issue No: Vol. 56, No. 1 (2020)
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, Volume 56, Issue 1, Page 126-137, January 2021.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-25T06:15:07-08:00
  DOI: 10.1111/ijfs.14611
  Issue No: Vol. 56, No. 1 (2020)
Improved solubility of proteins from white and red clover –
inhibition of redox enzymes
- Authors: Bashar Amer; Louise Juul, Anders Hauer Møller, Hanne Søndergård Møller, Trine Kastrup Dalsgaard
  Abstract: International Journal of Food Science & Technology, Volume 56, Issue 1, Page 302-311, January 2021.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-25T06:15:07-08:00
  DOI: 10.1111/ijfs.14632
  Issue No: Vol. 56, No. 1 (2020)
Issue Information
- Abstract: International Journal of Food Science & Technology, Volume 56, Issue 1, Page i-iv, January 2021.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-25T06:15:07-08:00
  DOI: 10.1111/ijfs.14634
  Issue No: Vol. 56, No. 1 (2020)
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, Volume 56, Issue 1, Page 52-60, January 2021.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-25T06:15:07-08:00
  DOI: 10.1111/ijfs.14604
  Issue No: Vol. 56, No. 1 (2020)
Importance of not skipping breakfast: a review
- Authors: Rekha Rani; Chetan N. Dharaiya, Bhopal Singh
  Abstract: International Journal of Food Science & Technology, Volume 56, Issue 1, Page 28-38, January 2021.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-25T06:15:07-08:00
  DOI: 10.1111/ijfs.14742
  Issue No: Vol. 56, No. 1 (2020)
Use of antioxidants for enhancing oxidative stability of bulk edible oils:
a review
- Authors: Sumit Kumar Mishra; Prasanna D. Belur, Regupathi Iyyaswami
  Abstract: International Journal of Food Science & Technology, Volume 56, Issue 1, Page 1-12, January 2021.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-25T06:15:07-08:00
  DOI: 10.1111/ijfs.14716
  Issue No: Vol. 56, No. 1 (2020)
Meat safety and quality: a biological approach
- Authors: Barbara Nielsen; Michael J. Colle, Gülhan Ünlü
  Abstract: International Journal of Food Science & Technology, Volume 56, Issue 1, Page 39-51, January 2021.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-25T06:15:07-08:00
  DOI: 10.1111/ijfs.14602
  Issue No: Vol. 56, No. 1 (2020)
A review on novel non‐thermal food processing techniques for
mycotoxin reduction
- Authors: Oluwafemi Ayodeji Adebo; Tumisi Molelekoa, Rhulani Makhuvele, Janet Adeyinka Adebiyi, Ajibola Bamikole Oyedeji, Sefater Gbashi, Martins Ajibade Adefisoye, Opeoluwa Mayowa Ogundele, Patrick Berka Njobeh
  Abstract: International Journal of Food Science & Technology, Volume 56, Issue 1, Page 13-27, January 2021.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-25T06:15:07-08:00
  DOI: 10.1111/ijfs.14734
  Issue No: Vol. 56, No. 1 (2020)
Influence of wheat flour substitution with potato pulp on dough rheology,
microstructure and noodle quality
- Authors: Huayin Pu; Miao Yue, Simin Guo, Yanjun Li, Yifei Yang, Jiwei Kuang, Junrong Huang
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-31T05:39:34-08:00
  DOI: 10.1111/ijfs.14928
Review of knowledge to guide product development and breeding for
sweetpotato frying quality in West Africa
- Authors: Edward E. Carey; Reuben Ssali, Jan W. Low
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-31T05:28:54-08:00
  DOI: 10.1111/ijfs.14934
Juice and by‐products from pomegranate to enrich pancake:
characterisation and shelf‐life evaluation
- Authors: Anna Lucia Incoronato; Annamaria Cedola, Amalia Conte, Matteo Alessandro Del Nobile
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-31T05:26:31-08:00
  DOI: 10.1111/ijfs.14926
Antioxidant effects of gallic acid alkyl esters of various chain lengths
in oyster during frying process
- Authors: Ao Li; Man‐Tong Zhao, Fa‐Wen Yin, Min Zhang, Hui‐Lin Liu, Da‐Yong Zhou, Fereidoon Shahidi
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-29T12:05:14-08:00
  DOI: 10.1111/ijfs.14933
The effect of rice bran on physicochemical, textural and glycaemic
properties of ready‐to‐eat extruded corn snacks
- Authors: Niccolò Renoldi; Seyed Hadi Peighambardoust, Donatella Peressini
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-29T08:00:25-08:00
  DOI: 10.1111/ijfs.14939
Lactose‐free skim milk and prebiotics as carrier agents of
Bifidobacterium BB‐12 microencapsulation: physicochemical properties,
- Authors: Adriana Dantas; Silvani Verruck, Gabriela Rodrigues Liz, Eduard Hernandez, Elane Schwinden Prudencio
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-29T07:50:25-08:00
  DOI: 10.1111/ijfs.14823
Modelling multiphasic starch digestograms: an objective procedure for
slope discontinuities†
- Authors: Peter Adeoye Sopade
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-28T01:45:09-08:00
  DOI: 10.1111/ijfs.14931
In vitro assessment of antimicrobial efficacy of the D‐tagatose and
lactobacilli‐based synbiotic preparations against the pathogenic
Escherichia coli and Salmonella typhimurium
- Authors: Sohini Roy; Ashis Kumar Samanta, Arindam Dhali, Atul Purushottam Kolte, Jayaram Chikkerur, Raghavendra Bhatta
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-27T07:00:55-08:00
  DOI: 10.1111/ijfs.14909
Cooking does not impair the impact of pulsed electric field on the protein
digestion of venison (Cervus elaphus) during in‐vitro gastrointestinal
digestion
- Authors: Zuhaib F. Bhat; James D. Morton, Susan L. Mason, S. Reshan Jayawardena, Tanyaradzwa Mungure, Alaa El‐Din A. Bekhit
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-25T08:05:53-08:00
  DOI: 10.1111/ijfs.14946
Emulsion‐forming properties of heat‐induced pork myofibrillar
protein affected by NaCl
- Authors: Chao‐Zhi Zhu; Hao‐Quan Jin, Feng Yin, Wen‐Ming Cui, Qiu‐Hui Zhang, Gai‐Ming Zhao
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-25T07:49:41-08:00
  DOI: 10.1111/ijfs.14945
Micro‐ and nano‐ emulsions based on soluble soy polysaccharide and
octenyl succinic anhydride modified soluble soy polysaccharide
- Authors: Jun‐Ru Qi; Dai‐Yu Zhang, Ru‐Xia Zhao, Jin‐Song Liao, Yong Cao, Jie Xiao
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-24T08:43:50-08:00
  DOI: 10.1111/ijfs.14947
Relationships between the bacterial diversity and metabolites of a Chinese
fermented pork product, sour meat
- Authors: Jing Lv; Wenhuan Xu, Chaofan Ji, Huipeng Liang, Shengjie Li, Zhaoxia Yang, Sufang Zhang, Xinping Lin
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-23T10:26:14-08:00
  DOI: 10.1111/ijfs.14905
Impact of exogenous salicylic acid treatment on the cell wall metabolism
and ripening process in postharvest tomato fruit stored at ambient
temperature
- Authors: Naresh Kumar; Jayanti Tokas, Midathala Raghavendra, Hari R. Singal
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-22T10:26:12-08:00
  DOI: 10.1111/ijfs.14936
Formation and emulsification properties of self‐assembled potato protein
microgel particles under different pH conditions
- Authors: Xingli Liu; Li Shen, Shuangli Zhao, Hua Zhang
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-21T08:01:02-08:00
  DOI: 10.1111/ijfs.14923
Effect of multiple freeze‐thaw cycles on protein and lipid oxidation
in rabbit meat
- Authors: Zefu Wang; Zhifei He, Dong Zhang, Xiaosi Chen, Hongjun Li
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-21T02:13:49-08:00
  DOI: 10.1111/ijfs.14943
One‐step triplex high‐resolution melting (HRM) analysis for rapid
identification of Atlantic cod (Gadus morhua), Alaska pollock (Gadus
chalcogrammus) and haddock (Melanogrammus aeglefinus)
- Authors: Xiaoye Chen; Mingyang Fu, Wenjie Xu, Manhong Huang, Xiaowen Cui, Min Cao, Xiaohui Xiong, Xiong Xiong
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-19T07:49:11-08:00
  DOI: 10.1111/ijfs.14924
Comparative Evaluation of four Free Radical Scavengers for the Inhibition
of Individual Glycidyl Ester Formation in Rice Bran Oil Determined by
UPLC‐MS/MS
- Authors: Shujie Wang; Guoqin Liu, Weiwei Cheng
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-19T07:43:53-08:00
  DOI: 10.1111/ijfs.14941
Lactobacillus Gasseri LGZ 1029 in Yogurt: Rheological Behavior and
Volatile Compound Composition
- Authors: Qin‐yu Zhou; Shan Zhao, Yan‐yan Huang, Jin‐shuang Hu, Jia‐hua Kuang, Dong‐mei Liu, Charles S. Brennan
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-17T12:04:28-08:00
  DOI: 10.1111/ijfs.14942
Quality attributes of fufu in South‐East Nigeria: guide for cassava
breeders
- Authors: Ugo Chijioke; Tessy Madu, Benjamin Okoye, Amaka Promise Ogunka, Mercy Ejechi, Miriam Ofoeze, Chukwudi Ogbete, Damian Njoku, Justin Ewuziem, Confidence Kalu, Nnaemeka Onyemauwa, Blessing Ukeje, Oluchi Achonwa, Lora Forsythe, Geneviève Fliedel, Chiedozie Egesi
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-16T11:48:20-08:00
  DOI: 10.1111/ijfs.14875
Assessment of end user traits and physicochemical qualities of cassava
flour: A case of Zombo district, Uganda
- Authors: Ann Ritah Nanyonjo; Robert Sezi Kawuki, Florence Kyazze, Williams Esuma, Enoch Wembabazi, Dominique Dofour, Ephraim Nuwamanya, Hale Tufan
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-15T12:00:00-08:00
  DOI: 10.1111/ijfs.14940
Mango (Mangifera indica L.) leaf extracts as ingredient for the
formulation of functional beverages with biological activity
- Authors: Guadalupe Yeraldin Medina‐Saavedra; José Andrés Herrera‐Corredor, Yamill Vargas‐Rivera, Oscar Valeriano Sánchez‐Valera, Adán Cabal‐Prieto, Witoon Prinyawiwatkul, Emmanuel de Jesús Ramírez‐Rivera, Lorena Guadalupe Ramón‐Canul
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-15T07:55:08-08:00
  DOI: 10.1111/ijfs.14910
Probiotics as potential detoxification tools for mitigation of pesticides:
a mini review
- Authors: Mehrdad Mohammadi; Mahdi Shadnoush, Sara Sohrabvandi, Mojtaba Yousefi, Nasim Khorshidian, Amir M. Mortazavian
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-14T11:51:52-08:00
  DOI: 10.1111/ijfs.14880
Shelf life of cashew nut kernels packed in banana starch‐based
nanocomposites
- Authors: Heloisa Tibolla; Gabriela Feltre, Tanara Sartori, Aline Czaikoski, Franciele M. Pelissari, Florencia C. Menegalli, Rosiane L. Cunha
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-14T11:47:45-08:00
  DOI: 10.1111/ijfs.14920
Comparative evaluation of physicochemical properties of Lingzhi (Ganoderma
lucidum) as affected by drying conditions and extraction methods
- Authors: Treethip Chuensun; Teera Chewonarin, Witida Laopajon, Arthitaya Kawee‐ai, Ponjan Pinpart, Niramon Utama‐ang
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-14T11:41:39-08:00
  DOI: 10.1111/ijfs.14906
A comparative study on the physio‐chemical properties, antioxidant and
immuno‐stimulating activities of two national geographical indication
(GI) products of Tremella fuciformis in China
- Authors: Shishi Huang; Yuan Zou, Zhiwei Ye, Jieming Chen, Jinhai Luo, Yaqi Lan, Liqiong Guo, Junfang Lin, Qianwang Zheng
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-14T10:45:17-08:00
  DOI: 10.1111/ijfs.14929
Sous vide pretreatment in cooking sturgeon fish burger：Effects on
physicochemical properties and sensory characteristics
- Authors: Pengcheng Zhou; Qiufeng Feng, Xianqing Yang, Ruichang Gao, Yujin Li, Fan Bai, Jinlin Wang, Xiaodong Zhou, Haiyan Wang, Feng Xiao, Xin Yang, Xin Gao, Yuanhui Zhao
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-14T10:44:51-08:00
  DOI: 10.1111/ijfs.14938
Quality and nutritional characteristics of traditional curd cheese
enriched with thermo‐coagulated acid whey protein and indigenous
Lactococcus lactis strain
- Authors: Justina Mileriene; Loreta Serniene, Kristina Kondrotiene, Lina Lauciene, Neringa Kasetiene, Dalia Sekmokiene, Vaida Andruleviciute, Mindaugas Malakauskas
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-14T09:10:18-08:00
  DOI: 10.1111/ijfs.14922
Enrichment of deoxynivalenol and establishment of online early warning
treatment system for drinking water
- Authors: Qianyu Liu; Panpan Yang, Wenqi Du, Dongli Dong, Guang Yang, Shuze Tang
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-13T11:05:52-08:00
  DOI: 10.1111/ijfs.14937
Effect of corn starch on the structure, physicochemical and gel properties
of hairtail (Trichiurus haumela) myosin
- Authors: Hongbo Mi; Shangyun Liang, Zhenghan Li, Shumin Yi, Jingxin Chen, Xuepeng Li, Jianrong Li
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-13T07:58:23-08:00
  DOI: 10.1111/ijfs.14921
Impact of brown foxtail millet (Setaria italica) flour on
thermo‐mechanical properties of flours from different rice varieties
- Authors: Iuliana Aprodu; Iuliana Banu
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-13T07:40:36-08:00
  DOI: 10.1111/ijfs.14925
Cyanogenic, carotenoids and protein composition in leaves and roots across
seven diverse population found in the world cassava germplasm collection
at CIAT, Colombia
- Authors: Maria A. Ospina; Monica Pizarro, Thierry Tran, Julien Ricci, John Belalcazar, Jorge L. Luna, Luis F. Londoño, Sandra Salazar, Hernan Ceballos, Dominique Dufour, Luis A. Becerra Lopez‐Lavalle
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-13T06:29:48-08:00
  DOI: 10.1111/ijfs.14888
Rheological and equilibrium properties of milk proteins and tara gum
mixtures
- Authors: Víctor J. Huamaní‐Meléndez; Melquiades Barragán‐Condori, Maria Aparecida Mauro, Roger Darros‐Barbosa
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-13T06:20:46-08:00
  DOI: 10.1111/ijfs.14918
Release properties of cinnamaldehyde loaded by montmorillonite in
chitosan‐based antibacterial food packaging
- Authors: Rui Cui; Jiatong Yan, Jianxin Cao, Yuyue Qin, Minglong Yuan, Lin Li
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-09T09:47:32-08:00
  DOI: 10.1111/ijfs.14912
Development of volatile compounds fingerprints by headspace‐gas
chromatography‐ion mobility spectrometry in concentrated tomato paste
and distillate during evaporation processing
- Authors: Dan Wang; Rongrong Lu, Yue Ma, Shuang Guo, Xiaoyan Zhao, Hao Liang
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-07T11:59:23-08:00
  DOI: 10.1111/ijfs.14901
A novel rapid method for the determination of frying oil quality:
development of prototype and equations and examination with respect to
legislation criteria
- Authors: Eleni P. Kalogianni; Despoina Georgiou, Anna Marinopoulou, Stylianos Exarhopoulos, Dimitrios Petridis, Georgia Dimitreli
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-06T12:55:14-08:00
  DOI: 10.1111/ijfs.14919
Ethanolic Noni (Morinda citrifolia L.) leaf extract dechlorophyllised
using sedimentation process: Antioxidant, antibacterial properties and
efficacy in extending the shelf‐life of striped catfish slices
- Authors: Oladipupo Odunayo Olatunde; Soottawat Benjakul, Nurul Huda, Bin Zhang, Shanggui Deng
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-06T12:38:46-08:00
  DOI: 10.1111/ijfs.14917
Physico‐chemical and sensory properties of chips produced using
- Authors: Mehmet Musa Özcan; Duygu İpek, Kashif Ghafoor, Fahad Al Juhaimi, Nurhan Uslu, Elfadil E. Babiker, Isam A. Mohamed Ahmed, Omer N. Alsawmahi
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-06T12:06:48-08:00
  DOI: 10.1111/ijfs.14913
Structure–activity relationship and molecular docking analysis of
cysteine‐containing dipeptides as antioxidant and ACE inhibitory
- Authors: Xin Lu; Cong Jia, Jinhong Gao, Ruidan Wang, Lixia Zhang, Qiang Sun, Jinian Huang
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-03T11:19:54-08:00
  DOI: 10.1111/ijfs.14914
The influence of the carrier addition and spray drying temperatures on
physicochemical properties of microencapsulated carrot juice powder
- Authors: Emilia Janiszewska‐Turak; Paulina Bąk, Andrzej Krzykowski, Dorota Witrowa‐Rajchert
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-03T08:50:31-08:00
  DOI: 10.1111/ijfs.14908
Identification of cassava quality attributes preferred by Ugandan users
along the food chain
- Authors: Paula Iragaba; Sophia Hamba, Ephraim Nuwamanya, Michael Kanaabi, Ritah Ann Nanyonjo, Doreen Mpamire, Nicholas Muhumuza, Elizabeth Khakasa, Hale Ann Tufan, Robert Sezi Kawuki
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-03T08:48:58-08:00
  DOI: 10.1111/ijfs.14878
Advances in green synthesis of selenium nanoparticles and their
application in food packaging
- Authors: Bongekile K. Ndwandwe; Soraya P. Malinga, Eugénie Kayitesi, Bhekisisa C. Dlamini
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-01T09:35:13-08:00
  DOI: 10.1111/ijfs.14916
The influence of Lactobacillus bacteria type and kind of carrier on the
- Authors: Emilia Janiszewska‐Turak; Łucja Hornowska, Katarzyna Pobiega, Małgorzata Gniewosz, Dorota Witrowa‐Rajchert
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-01T02:43:27-08:00
  DOI: 10.1111/ijfs.14915
Structural characterization and immunomodulatory activity of a new
polysaccharide isolated from the radix of Platycodon grandiflorum
- Authors: Shan Shan; Yi Xiong, Mengyao Liu, Deyong Zeng, Chen Song, Denis Baranenko, Dayou Cheng, Weihong Lu
  Abstract: International Journal of Food Science & Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-12-01T02:19:44-08:00
  DOI: 10.1111/ijfs.14846
Effects of different types of potato resistant starches on intestinal
microbiota and short‐chain fatty acids under in vitro fermentation
- Authors: Dan Liang; Nan Li, Xiaofeng Dai, Hong Zhang, Honghai Hu
  Abstract: International Journal of Food Science & Technology, Accepted Article.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-11-04T07:09:55-08:00
  DOI: 10.1111/ijfs.14873