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

[1679 journals]

Structures and properties of chicken myofibrillar protein gel induced by
microwave heating
- Authors: Sumeng Wei; Yuling Yang, Xiao Feng, Shanshan Li, Lei Zhou, Jingyu Wang, Xiaozhi Tang
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-01-12T11:59:30-08:00
  DOI: 10.1111/ijfs.14522
How does 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 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-01-12T11:55:35-08:00
  DOI: 10.1111/ijfs.14519
Selection of a versatile Lactobacillus plantarum for wine production and
identification and preliminary characterization 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 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-01-10T11:49:58-08:00
  DOI: 10.1111/ijfs.14514
Effect of a hybrid process, high hydrostatic pressure treatment combined
with mixed‐strain fermentation, on the quality of the dietary fiber 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 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-01-10T10:09:25-08:00
  DOI: 10.1111/ijfs.14518
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 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-01-10T10:09:22-08:00
  DOI: 10.1111/ijfs.14516
Physicochemical and techno‐functional properties of acid‐aided pH
shifted protein isolate from over‐salted duck eggs (Anas platyrhucus)
albumen
- Authors: Worawan Panpipat; Manat Chaijan
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-01-10T07:02:49-08:00
  DOI: 10.1111/ijfs.14515
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 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-01-10T02:15:44-08:00
  DOI: 10.1111/ijfs.14521
Comparison between ultra‐homogenization and ultrasound for extraction of
phenolic compounds from teff (Eragrostis tef (Zucc.))
- Authors: Franciele Leila Giopato Viell; Tiago Bervelieri Madeira, Suzana Lucy Nixdorf, Sandra Terezinha Marques Gomes, Evandro Bona, Makoto Matsushita
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-01-09T10:49:06-08:00
  DOI: 10.1111/ijfs.14523
Consumer Sensory Evaluation of Aftertaste Intensity and Liking of Spicy
Paneer Cheese
- Authors: Courtney Schlossareck; Carolyn F. Ross
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-01-09T10:45:02-08:00
  DOI: 10.1111/ijfs.14524
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 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-01-09T10:01:13-08:00
  DOI: 10.1111/ijfs.14517
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 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-01-09T09:44:02-08:00
  DOI: 10.1111/ijfs.14520
Effect of milling and sieving processes on the physicochemical properties
and flow properties of okra 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 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-01-07T03:00:57-08:00
  DOI: 10.1111/ijfs.14503
Rheological, tribological and sensory attributes of texture‐modified
foods for dysphagia patients and the elderly: A review
- Authors: Claire Darizu Munialo; Vassilis Kontogiorgos, Stephen R. Euston, Isabella Nyambayo
  Abstract: International Journal of Food Science &Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-01-06T12:10:24-08:00
  DOI: 10.1111/ijfs.14483
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 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-01-06T12:03:48-08:00
  DOI: 10.1111/ijfs.14512
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 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-01-06T06:46:30-08:00
  DOI: 10.1111/ijfs.14510
Characterization of sugars as the typical taste compounds in soy sauce by
silane derivatization 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 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-01-06T06:26:45-08:00
  DOI: 10.1111/ijfs.14513
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 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-01-06T06:14:47-08:00
  DOI: 10.1111/ijfs.14511
Effect of Premna microphylla turcz leaves extracts 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 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-01-06T05:54:32-08:00
  DOI: 10.1111/ijfs.14506
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
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-01-06T01:21:12-08:00
  DOI: 10.1111/ijfs.14508
Effect of ageing time on quality characteristics of different bovine
muscles
- Authors: Anna Sadowska; Franciszek Świderski, Eliza Kostyra, Joanna Rachtan‐Janicka, Katarzyna Najman
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-01-06T01:20:18-08:00
  DOI: 10.1111/ijfs.14505
Extraction, isolation, characterization, 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 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-01-05T11:22:02-08:00
  DOI: 10.1111/ijfs.14501
Palatability and hygiene characteristics of dry‐aged pork and
optimization of dry‐aging period
- Authors: Oh Seong Nam; Inmyoung Park
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-01-05T11:20:02-08:00
  DOI: 10.1111/ijfs.14509
Optimizing deproteinization methods and effect of deproteinization 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 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-01-05T11:19:13-08:00
  DOI: 10.1111/ijfs.14500
Coupling Osmotic Dehydration with Heat Treatment for Green Papaya
Impregnated with Blackberry Juice Solution
- Authors: Nadiarid Jiménez; Joseph Bassama, Manuel Dornier, Ana Mercedes Pérez, Fabrice Vaillant, Philippe Bohuon
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-01-05T11:17:43-08:00
  DOI: 10.1111/ijfs.14507
Yogurt and Streptococcus thermophilus metabolites ameliorated telomere
attrition in D‐galactose induced aging 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 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-01-05T11:12:34-08:00
  DOI: 10.1111/ijfs.14502
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 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-01-05T11:04:27-08:00
  DOI: 10.1111/ijfs.14504
Characterisation of antibacterial peptide fractions extracted from pomelo
nucleus co‐incubated with Lactobacillus
- Authors: Huifan Liu; Geyi Wu, Haifeng Song, Huanyou Zhang, Lukai Ma, Charles Brennan, Sufen Li, Yingjun Liu, Jihong Wu, Qin Wang
  Abstract: International Journal of Food Science &Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-01-03T06:33:26-08:00
  DOI: 10.1111/ijfs.14473
Tea components influencing bioavailability of fluoride and potential
transport mechanism in the Caco‐2 cell line model
- Authors: Yun Peng; Junjun Xi, Yue Sun, Guijie Chen, Daxiang Li, Chuanyi Peng, Xiaochun Wan, Huimei Cai
  Abstract: International Journal of Food Science &Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-01-02T09:14:32-08:00
  DOI: 10.1111/ijfs.14466
The effect of native and polymerised whey protein isolate addition on
surface and microstructural properties of processed cheeses and their
meltability determined by Turbiscan
- Authors: Maciej Nastaj; Konrad Terpiłowski, Bartosz G. Sołowiej
  Abstract: International Journal of Food Science &Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-01-02T08:39:34-08:00
  DOI: 10.1111/ijfs.14471
Bioactive compounds and antioxidant activity from harvest to edible
ripeness of avocado cv. Hass (Persea americana) throughout the harvest
seasons
- Authors: David Campos; Felix Teran‐Hilares, Rosana Chirinos, Ana Aguilar‐Galvez, Diego García‐Ríos, Alejandro Pacheco‐Avalos, Romina Pedreschi
  Abstract: International Journal of Food Science &Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2020-01-01T10:14:40-08:00
  DOI: 10.1111/ijfs.14474
Bitter‐tasting hydrophobic peptides prepared from soy sauce using
aqueous ethanol solutions influence taste sensation
- Authors: Xiping Zhu; Dongxiao Sun‐Waterhouse, Jiahui Chen, Chun Cui, Wei Wang
  Abstract: International Journal of Food Science &Technology, Volume 55, Issue 1, Page 146-156, January 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-26T08:39:07-08:00
  DOI: 10.1111/ijfs.14271
Changes in physicochemical properties of pork myofibrillar protein
combined with corn starch and application to low‐fat pork patties
- Authors: Chang Hoon Lee; Koo Bok Chin
  Abstract: International Journal of Food Science &Technology, Volume 55, Issue 1, Page 157-164, January 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-26T08:39:07-08:00
  DOI: 10.1111/ijfs.14272
Investigation of nutraceutical potential of the microalgae Chlorella
vulgaris and Arthrospira platensis
- Authors: Joana Matos; Carlos L. Cardoso, Pedro Falé, Cláudia M. Afonso, Narcisa M. Bandarra
  Abstract: International Journal of Food Science &Technology, Volume 55, Issue 1, Page 303-312, January 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-26T08:39:07-08:00
  DOI: 10.1111/ijfs.14278
Physical, chemical and nutritional characteristics of puffed quinoa
- Authors: Franklyn Zapana; Johannes Bruijn, Leslie Vidal, Pedro Melín, María Eugenia González, Gustavo Cabrera, Pamela Williams, Rodrigo Bórquez
  Abstract: International Journal of Food Science &Technology, Volume 55, Issue 1, Page 313-322, January 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-26T08:39:07-08:00
  DOI: 10.1111/ijfs.14290
Consumers’ attitudes towards and acceptance of 3D printed foods in
comparison with conventional food products
- Authors: Tiffany Manstan; Matthew B. McSweeney
  Abstract: International Journal of Food Science &Technology, Volume 55, Issue 1, Page 323-331, January 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-26T08:39:07-08:00
  DOI: 10.1111/ijfs.14292
Impact of supercritical carbon dioxide turmeric extract on the oxidative
stability of perilla oil
- Authors: Kyo‐Yeon Lee; Khalid Gul, Ah‐Na Kim, M. Shafiur Rahman, Myoung Hee Lee, Jung In Kim, Doyeon Kwak, Eui‐Cheol Shin, Hyun‐Jin Kim, William L. Kerr, Sung‐Gil Choi
  Abstract: International Journal of Food Science &Technology, Volume 55, Issue 1, Page 183-191, January 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-26T08:39:07-08:00
  DOI: 10.1111/ijfs.14261
Effects of virgin coconut oil on the physicochemical, morphological and
antibacterial properties of potato starch‐based biodegradable films
- Authors: Zhang Fangfang; Bai Xinpeng, Gao Wei, Guoding Wang, Zhenzhen Shi, Cao Jun
  Abstract: International Journal of Food Science &Technology, Volume 55, Issue 1, Page 192-200, January 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-26T08:39:07-08:00
  DOI: 10.1111/ijfs.14262
Thermal degradation kinetics of carotenoids, vitamin C and provitamin A in
tree tomato juice
- Authors: Luis Eduardo Ordóñez‐Santos; Jader Martínez‐Girón
  Abstract: International Journal of Food Science &Technology, Volume 55, Issue 1, Page 201-210, January 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-26T08:39:07-08:00
  DOI: 10.1111/ijfs.14263
Formulation and characterisation of O/W emulsions stabilised with modified
seaweed polysaccharides
- Authors: Hakiki Melanie; Noamane Taarji, Yiguo Zhao, Nauman Khalid, Marcos A. Neves, Isao Kobayashi, Ambo Tuwo, Mitsutoshi Nakajima
  Abstract: International Journal of Food Science &Technology, Volume 55, Issue 1, Page 211-221, January 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-26T08:39:07-08:00
  DOI: 10.1111/ijfs.14264
Cloning and identification of rutin‐degrading enzyme genes from
Aspergillus niger in wheat Qu
- Authors: Zhan‐Bin Sun; Xin Lu, Wei Zhang, Chang Hou, Jia‐Liang Xu, Qing Ren
  Abstract: International Journal of Food Science &Technology, Volume 55, Issue 1, Page 222-228, January 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-26T08:39:07-08:00
  DOI: 10.1111/ijfs.14265
Thermally treated soya bean oleosomes: the changes in their stability and
associated proteins
- Authors: Jian Ding; Zejian Xu, Baokun Qi, Zongzhong Liu, Liangli Yu, Zhang Yan, Lianzhou Jiang, Xiaonan Sui
  Abstract: International Journal of Food Science &Technology, Volume 55, Issue 1, Page 229-238, January 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-26T08:39:07-08:00
  DOI: 10.1111/ijfs.14266
Investigation of an in‐line prototype fluorescence and infrared
backscatter sensor to monitor rennet‐induced coagulation of skim milk at
different protein concentrations
- Authors: Bhavya Panikuttira; Fred A. Payne, Norah O'Shea, John T. Tobin, Donal J. O'Callaghan, Colm P. O'Donnell
  Abstract: International Journal of Food Science &Technology, Volume 55, Issue 1, Page 175-182, January 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-26T08:39:07-08:00
  DOI: 10.1111/ijfs.14267
The effects of cooking method on selected quality traits of broccoli and
green asparagus
- Authors: Marzena Danowska‐Oziewicz; Agnieszka Narwojsz, Anna Draszanowska, Natalia Marat
  Abstract: International Journal of Food Science &Technology, Volume 55, Issue 1, Page 127-135, January 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-26T08:39:07-08:00
  DOI: 10.1111/ijfs.14269
Technology and characterisation of whole hemp seed beverages prepared from
ultrasonicated and fermented whole seed paste
- Authors: Elena Bartkiene; Egle Zokaityte, Vita Lele, Vytaute Sakiene, Paulina Zavistanaviciute, Dovile Klupsaite, Joana Bendoraitiene, Vesta Navikaite‐Snipaitiene, Modestas Ruzauskas
  Abstract: International Journal of Food Science &Technology, Volume 55, Issue 1, Page 406-419, January 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-26T08:39:07-08:00
  DOI: 10.1111/ijfs.14285
Antimicrobial activity of Arg–Ser–Ser against the food‐borne
pathogen Pseudomonas aeruginosa
- Authors: Huifan Liu; Sufen Li, Charles Stephen Brennan, Qin Wang
  Abstract: International Journal of Food Science &Technology, Volume 55, Issue 1, Page 379-388, January 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-26T08:39:07-08:00
  DOI: 10.1111/ijfs.14287
Chemically modified resistant starch in breadmaking: Impact on bone,
mineral metabolism and gut health of growing Wistar rats
- Authors: María Jimena Correa; Leda Giannuzzi, Adriana R. Weisstaub, Angela Zuleta, Cristina Ferrero
  Abstract: International Journal of Food Science &Technology, Volume 55, Issue 1, Page 239-247, January 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-26T08:39:07-08:00
  DOI: 10.1111/ijfs.14352
Gut microbiota modulation and immune boosting properties of prebiotic
dragon fruit oligosaccharides
- Authors: Nattha Pansai; Korawan Chakree, Chutha Takahashi Yupanqui, Pritsana Raungrut, Niracha Yanyiam, Santad Wichienchot
  Abstract: International Journal of Food Science &Technology, Volume 55, Issue 1, Page 55-64, January 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-26T08:39:07-08:00
  DOI: 10.1111/ijfs.14230
Carotenoids and lipophilic antioxidant capacities of tomato purées as
affected by high hydrostatic pressure processing
- Authors: Maja Jeż; Wioletta Błaszczak, Danuta Zielińska, Wiesław Wiczkowski, Ireneusz Białobrzewski
  Abstract: International Journal of Food Science &Technology, Volume 55, Issue 1, Page 65-73, January 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-26T08:39:07-08:00
  DOI: 10.1111/ijfs.14231
Physicochemical properties, digestibility and expected glycaemic index of
high amylose rice differing in length‐width ratio in Sri Lanka
- Authors: Anil Gunaratne; Kao Wu, Xiangli Kong, Ren‐You Gan, Zhongquan Sui, Kapila Kumara, Upul Kumari Ratnayake, Kumuduni Senarathne, Stefan Kasapis, Harold Corke
  Abstract: International Journal of Food Science &Technology, Volume 55, Issue 1, Page 74-81, January 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-26T08:39:07-08:00
  DOI: 10.1111/ijfs.14232
The effects of ozone, ultrasound and coating with shellac and
lysozyme–chitosan on fresh egg during storage at ambient temperature –
part 1: interior quality changes
- Authors: Muhammed Yüceer; Cengiz Caner
  Abstract: International Journal of Food Science &Technology, Volume 55, Issue 1, Page 259-266, January 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-26T08:39:07-08:00
  DOI: 10.1111/ijfs.14301
Prebiotic effect of resistant starch from Vigna unguiculata (L.) Walp.
(cowpea) using an in vitro simulated digestion model
- Authors: Danielle Rengadu; Abe S. Gerrano, John J. Mellem
  Abstract: International Journal of Food Science &Technology, Volume 55, Issue 1, Page 332-339, January 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-26T08:39:07-08:00
  DOI: 10.1111/ijfs.14304
Application of Cudrania tricuspidata leaf extract as a washing agent to
- Authors: Hyuk‐Je Woo; Ji‐Hoon Kang, Chae‐Hun Lee, Kyung Bin Song
  Abstract: International Journal of Food Science &Technology, Volume 55, Issue 1, Page 276-282, January 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-26T08:39:07-08:00
  DOI: 10.1111/ijfs.14305
Increasing shelf life of strawberries (Fragaria ssp) by using a banana
starch‐chitosan‐Aloe vera gel composite edible coating
- Authors: Magda I. Pinzon; Leidy T. Sanchez, Omar R. Garcia, Ramón Gutierrez, Julio C. Luna, Cristian C. Villa
  Abstract: International Journal of Food Science &Technology, Volume 55, Issue 1, Page 92-98, January 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-26T08:39:07-08:00
  DOI: 10.1111/ijfs.14254
Quality changes of pork during frozen storage: comparison of immersion
solution freezing and air blast freezing
- Authors: Qin Hou; Yu‐ping Cheng, Da‐cheng Kang, Wan‐gang Zhang, Guang‐hong Zhou
  Abstract: International Journal of Food Science &Technology, Volume 55, Issue 1, Page 109-118, January 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-26T08:39:07-08:00
  DOI: 10.1111/ijfs.14257
Potentially bioaccessible phenolics, antioxidant capacities and the colour
of carrot, pumpkin and apple powders – effect of drying temperature and
sample structure
- Authors: Justyna Bochnak; Michał Świeca
  Abstract: International Journal of Food Science &Technology, Volume 55, Issue 1, Page 136-145, January 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-26T08:39:07-08:00
  DOI: 10.1111/ijfs.14270
The effect of in vitro gastrointestinal simulation on bioactivities of
kefir
- Authors: Özlem Üstün‐Aytekin; Anıl Şeker, Sevda Arısoy
  Abstract: International Journal of Food Science &Technology, Volume 55, Issue 1, Page 283-292, January 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-26T08:39:07-08:00
  DOI: 10.1111/ijfs.14274
Temperature‐sensitive polyurethane (TSPU) film incorporated with
carvacrol and cinnamyl aldehyde: antimicrobial activity, sustained release
kinetics and potential use as food packaging for Cantonese‐style moon
cake
- Authors: Hao Dong; Jiapeng He, Kaijun Xiao, Chao Li
  Abstract: International Journal of Food Science &Technology, Volume 55, Issue 1, Page 293-302, January 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-26T08:39:07-08:00
  DOI: 10.1111/ijfs.14276
Synthetic phosphoserine dimer attenuates lipopolysaccharide‐induced
inflammatory response in human intestinal epithelial cells via activation
of NF‐κB and MAPKs cell signalling pathways
- Authors: Hua Zhang; Cai Na Xu, Yoshinori Mine
  Abstract: International Journal of Food Science &Technology, Volume 55, Issue 1, Page 82-91, January 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-26T08:39:07-08:00
  DOI: 10.1111/ijfs.14246
Bioactive compounds and antioxidant activities of Brazilian hop (Humulus
lupulus L.) extracts
- Authors: Aline da Rosa Almeida; Matheus Vinícius de Oliveira Brisola Maciel, Michelle Heck Machado, Giovana Carolina Bazzo, Rafael Dutra Armas, Vinicius Bittencourt Vitorino, Luciano Vitali, Jane Mara Block, Pedro Luiz Manique Barreto
  Abstract: International Journal of Food Science &Technology, Volume 55, Issue 1, Page 340-347, January 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-26T08:39:07-08:00
  DOI: 10.1111/ijfs.14311
Physical, sensory, in‐vitro starch digestibility and glycaemic index of
granola bars prepared using sucrose alternatives
- Authors: Priyanka Sethupathy; Priyanga Suriyamoorthy, Jeyan A. Moses, Anandharamakrishnan Chinnaswamy
  Abstract: International Journal of Food Science &Technology, Volume 55, Issue 1, Page 348-356, January 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-26T08:39:07-08:00
  DOI: 10.1111/ijfs.14312
Recovery of protein hydrolysates from brewer’s spent grain using
enzyme and ultrasonication
- Authors: Dajun Yu; Yewei Sun, Wenjun Wang, Sean F. O’Keefe, Andrew P. Neilson, Hao Feng, Zhiwu Wang, Haibo Huang
  Abstract: International Journal of Food Science &Technology, Volume 55, Issue 1, Page 357-368, January 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-26T08:39:07-08:00
  DOI: 10.1111/ijfs.14314
Chemiluminescence imaging immunoassay for multiple aminoglycoside
antibiotics in cow milk
- Authors: Kun Zeng; Xuyun Zhang, Dali Wei, Zhe Huang, Sizhu Cheng, Jiqing Chen
  Abstract: International Journal of Food Science &Technology, Volume 55, Issue 1, Page 119-126, January 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-26T08:39:07-08:00
  DOI: 10.1111/ijfs.14268
Comparative study on chemical composition, polyphenols, flavonoids,
carotenoids and antioxidant activities of various cultivars of sweet
potato
- Authors: Vamougne Kourouma; Tai‐Hua Mu, Miao Zhang, Hong‐Nan Sun
  Abstract: International Journal of Food Science &Technology, Volume 55, Issue 1, Page 369-378, January 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-26T08:39:07-08:00
  DOI: 10.1111/ijfs.14336
Copigmentation potential of overripe seeds from sun‐dried white grapes
on anthocyanins colour and stability by differential colorimetry
- Authors: Francisco J. Rivero; Maria Lourdes González‐Miret, María José Jara‐Palacios, Ignacio García‐Estévez, María Teresa Escribano‐Bailón, Francisco J. Heredia, Belén Gordillo
  Abstract: International Journal of Food Science &Technology, Volume 55, Issue 1, Page 389-396, January 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-26T08:39:07-08:00
  DOI: 10.1111/ijfs.14280
Salting‐out assisted liquid–liquid extraction with dansyl chloride for
the determination of biogenic amines in food
- Authors: Karen C. A. Francisco; Pedro F. Brandão, Rui Miguel Ramos, Luís Moreira Gonçalves, Arnaldo A. Cardoso, José António Rodrigues
  Abstract: International Journal of Food Science &Technology, Volume 55, Issue 1, Page 248-258, January 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-26T08:39:07-08:00
  DOI: 10.1111/ijfs.14300
Synergistic antimicrobial effect of lactocin AL705 and nisin combined with
organic acid salts against Listeria innocua 7 in broth and a hard cheese
- Authors: María Clara Verdi; Constanza Melian, Patricia Castellano, Graciela Vignolo, Mariana Blanco Massani
  Abstract: International Journal of Food Science &Technology, Volume 55, Issue 1, Page 267-275, January 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-26T08:39:07-08:00
  DOI: 10.1111/ijfs.14302
Identification of novel peptides with high stability against in vitro
hydrolysis from bovine elastin hydrolysates and evaluation of their
elastase inhibitory activity
- Authors: Yang Liu; Lin Zheng, Jucai Xu, Dongxiao Sun‐waterhouse, Baoguo Sun, Guowan Su, Mouming Zhao
  Abstract: International Journal of Food Science &Technology, Volume 55, Issue 1, Page 99-108, January 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-26T08:39:07-08:00
  DOI: 10.1111/ijfs.14256
Molecular characterization of edible vegetable oils via free fatty acid
and triacylglycerol fingerprints by electrospray ionization Fourier
transform ion cyclotron resonance mass spectrometry
- Authors: Yongyong Li; Bin Jiang, Yongjiang Lou, Quan Shi, Rongyu Zhuang, Zhao‐Wen Zhan
  Abstract: International Journal of Food Science &Technology, Volume 55, Issue 1, Page 165-174, January 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-26T08:39:07-08:00
  DOI: 10.1111/ijfs.14258
Consumer perception of extruded snacks containing brown rice and dried
mushroom
- Authors: Benjarat Tepsongkroh; Kamolwan Jangchud, Anuvat Jangchud, Pitchayapat Chonpracha, Ryan Ardoin, Witoon Prinyawiwatkul
  Abstract: International Journal of Food Science &Technology, Volume 55, Issue 1, Page 46-54, January 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-26T08:39:07-08:00
  DOI: 10.1111/ijfs.14220
Issue Information
- Abstract: International Journal of Food Science &Technology, Volume 55, Issue 1, Page i-iv, January 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-26T08:39:07-08:00
  DOI: 10.1111/ijfs.14234
Nanoemulsion as advanced edible coatings to preserve the quality of
fresh‐cut fruits and vegetables: a review
- Authors: S. M. Kamrul Hasan; Giovanna Ferrentino, Matteo Scampicchio
  Abstract: International Journal of Food Science &Technology, Volume 55, Issue 1, Page 1-10, January 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-26T08:39:07-08:00
  DOI: 10.1111/ijfs.14273
Lycopene – a bioactive carotenoid offering multiple health benefits:
a review
- Authors: Sylwia Przybylska
  Abstract: International Journal of Food Science &Technology, Volume 55, Issue 1, Page 11-32, January 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-26T08:39:07-08:00
  DOI: 10.1111/ijfs.14260
Recent developments in molecular docking technology applied in food
science: a review
- Authors: Xuan Tao; Yukun Huang, Chong Wang, Fang Chen, Lingling Yang, Li Ling, Zhenming Che, Xianggui Chen
  Abstract: International Journal of Food Science &Technology, Volume 55, Issue 1, Page 33-45, January 2020.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-26T08:39:07-08:00
  DOI: 10.1111/ijfs.14325
Effect of season and proximate composition on the Br, As, Cd and Pb
contents in different kinds of key foods consumed in Portugal
- Authors: Marta Ventura; Carlos Cardoso, Narcisa Maria Bandarra, Inês Delgado, Inês Coelho, Sandra Gueifão, Marta Martins, Maria Helena Costa, Isabel Castanheira
  Abstract: International Journal of Food Science &Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-30T09:14:34-08:00
  DOI: 10.1111/ijfs.14475
Technological and sensorial properties of liquid nitrogen ice cream
enriched with protein from brewing waste (trub)
- Authors: Bianka Rocha Saraiva; Lucas Henrique Maldonado Silva, Fernando Antônio Anjo, Ana Carolina Pelaes Vital, Jéssica Bassi Da Silva, Marcos Luciano Bruschi, Paula Toshimi Matumoto Pintro
  Abstract: International Journal of Food Science &Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-29T10:59:39-08:00
  DOI: 10.1111/ijfs.14484
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 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-28T11:23:39-08:00
  DOI: 10.1111/ijfs.14496
Rheological and color properties of apple jellies supplemented with inulin
with various degrees of polymerization
- Authors: Mariusz Witczak; Grażyna Jaworska, Teresa Witczak
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-28T11:19:41-08:00
  DOI: 10.1111/ijfs.14499
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 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-28T11:09:20-08:00
  DOI: 10.1111/ijfs.14497
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 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-28T05:41:03-08:00
  DOI: 10.1111/ijfs.14498
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 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-27T08:15:19-08:00
  DOI: 10.1111/ijfs.14495
Microstructure characteristics of tea seed dietary fibre and its effect on
cholesterol, glucose and nitrite ion adsorption capacities in vitro: a
comparison study among different modifications
- Authors: Fangfang Zhang; Wangrui Yi, Jun Cao, Kunming He, Yawen Liu, Xinpeng Bai
  Abstract: International Journal of Food Science &Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-26T09:05:37-08:00
  DOI: 10.1111/ijfs.14465
Texture and colour characteristics, and optimisation of sodium chloride,
potassium chloride and glycine of reduced‐sodium frankfurter
- Authors: Chartchai Wilailux; Sujinda Sriwattana, Napapan Chokumnoyporn, Witoon Prinyawiwatkul
  Abstract: International Journal of Food Science &Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-26T06:39:49-08:00
  DOI: 10.1111/ijfs.14476
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 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-25T11:15:16-08:00
  DOI: 10.1111/ijfs.14493
A novel antioxidant source: Evaluation of in vitro bioaccessibility,
antioxidant activity and polyphenol profile of phenolic extract from black
radish peel wastes (Raphanus sativus L. var. niger) during simulated
gastrointestinal digestion
- Authors: Aysun Yücetepe; Gokçe Altın, Beraat Özçelik
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-25T11:11:05-08:00
  DOI: 10.1111/ijfs.14494
Nanofiber‐based bilayer biopolymer films: Enhancement of anti‐oxidant
activity and potential for food packaging application
- Authors: S.K.V. Bharathi; Maria M. Leena, J.A. Moses, C. Anandharamakrishnan
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-23T08:30:40-08:00
  DOI: 10.1111/ijfs.14492
Structure and stability of edible oleogels prepared with different
unsaturated oils and hydrocolloids
- Authors: Santiago Bascuas; Isabel Hernando, Gemma Moraga, Amparo Quiles
  Abstract: International Journal of Food Science &Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-22T08:15:22-08:00
  DOI: 10.1111/ijfs.14469
Reaction of food‐specific antibodies with different tissue antigens
- Authors: Aristo Vojdani
  Abstract: International Journal of Food Science &Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-20T08:48:30-08:00
  DOI: 10.1111/ijfs.14467
Effect of ageing process on carcinogen ethyl carbamate (EC), its main
precursors and aroma compound variation in Hakka Huangjiu produced in
southern China
- Authors: Xiaoyan Liu; Min Qian, Hao Dong, Weidong Bai, Wenhong Zhao, Xiangluan Li, Gongliang Liu
  Abstract: International Journal of Food Science &Technology, EarlyView.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-20T08:28:39-08:00
  DOI: 10.1111/ijfs.14464
Cellular mechanism for the improvement of multiple‐stress tolerance in
brewer’s yeast by potassium ions supplementation
- Authors: Yingchao Xu; Huirong Yang, Charles S. Brennan, Teodora Emilia Coldea, Haifeng Zhao
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-20T02:31:29-08:00
  DOI: 10.1111/ijfs.14491
Comparative study of Pickering emulsions stabilized 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 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-20T01:07:35-08:00
  DOI: 10.1111/ijfs.14490
Transglutaminase and tyrosinase as potential crosslinking 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 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-19T10:34:52-08:00
  DOI: 10.1111/ijfs.14489
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 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-19T07:57:09-08:00
  DOI: 10.1111/ijfs.14488
Effect of different fibres on texture, rheological and sensory properties
of acid casein processed cheese sauces
- Authors: Jagoda O. Szafrańska; Bartosz G. Sołowiej
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-17T09:18:49-08:00
  DOI: 10.1111/ijfs.14485
Application of the novel Droplet digital PCR technology for identification
of meat species
- Authors: Maria Grazia Basanisi; Gianfranco La Bella, Gaia Nobili, Rosa Coppola, Annita Maria Damato, Maria Assunta Cafiero, Giovanna La Salandra
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-17T08:38:53-08:00
  DOI: 10.1111/ijfs.14486
Improving the Physical Properties of Fish Gelatin by High Hydrostatic
Pressure (HHP) and Ultrasonication (US)
- Authors: Purlen Sezer; Ilhami Okur, Mecit Halil Oztop, Hami Alpas
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-17T06:24:20-08:00
  DOI: 10.1111/ijfs.14487
Green Extraction of Soluble Dietary Fibre from Coffee Silverskin: Impact
of Ultrasound/Microwave‐Assisted Extraction
- Authors: Le Wen; Zhihang Zhang, Ming Zhao, Ramsankar Senthamaraikannan, Ramesh Babu Padamati, Da‐Wen Sun, Brijesh K. Tiwari
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-15T12:48:15-08:00
  DOI: 10.1111/ijfs.14477
Effects of processing and storage conditions on the stability of sweet
potato (Ipomoea batatas L.) leaf flavonoids
- Authors: Jiang Liu; Taihua Mu, Hongnan Sun, Marie Laure Fauconnier
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-14T08:24:47-08:00
  DOI: 10.1111/ijfs.14478
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 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-13T09:40:22-08:00
  DOI: 10.1111/ijfs.14482
Influence of Na2CO3 on the quality of dough with rice wine sourdough and
steamed bread
- Authors: Xiangxiang Sun; Changhong Liu, Yuanhui Wang
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-13T06:10:10-08:00
  DOI: 10.1111/ijfs.14479
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 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-12T11:19:18-08:00
  DOI: 10.1111/ijfs.14481
Bread fortified with dietary fibre extracted from culinary banana bract:
its quality attributes and in vitro starch digestibility
- Authors: Y.A. Begum; S. Chakraborty, S.C. Deka
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-12T10:03:48-08:00
  DOI: 10.1111/ijfs.14480
Dietary fiber extracted from different types of whole grains and beans: A
comparative study
- Authors: Duqin Zhang; Liping Wang, Bin Tan, Weiqing Zhang
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-09T06:54:06-08:00
  DOI: 10.1111/ijfs.14472
Optimisation of protein‐enriched gluten‐free layer cakes using
a mixture design
- Authors: Ángela Bravo‐Núñez; Marta Sahagún, Andrés Bravo‐Núñez, Manuel Gómez
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-07T05:54:19-08:00
  DOI: 10.1111/ijfs.14470
Safe Preparation of Beefy Meaty Peptide with Bacillus subtilis
- Authors: Yuanming Wu; Xiaohua Chen, Li Wang, Lunjie Wu, Lu Lin, Wenwu Ding, Zhenming Che, Jianfeng Wang, Jianzhou Li, Yi Liu, Weifeng Sun
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-12-02T10:05:25-08:00
  DOI: 10.1111/ijfs.14468
Formation of malondialdehyde, 4‐hydroxy‐hexenal, and
4‐hydroxy‐nonenal during deep‐frying of potato sticks and chicken
breast meat in vegetable oils
- Authors: Lukai Ma; Guoqin Liu, Weiwei Cheng, Xinqi Liu, Huifan Liu, Qin Wang, Guoxing Mao, Xintong Cai
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-11-29T06:14:54-08:00
  DOI: 10.1111/ijfs.14462
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 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-11-28T09:15:04-08:00
  DOI: 10.1111/ijfs.14461
Preservation of spinach by isochoric (constant volume) freezing
- Authors: Cristina Bilbao‐Sainz; Amanda G.J. Sinrod, Lan Dao, Gary Takeoka, Tina Williams, Delilah Wood, David F. Bridges, Matthew J. Powell‐Palm, Gideon Ukpai, Bor‐Sen Chiou, Vivian C.H. Wu, Boris Rubinsky, Tara McHugh
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-11-28T09:05:20-08:00
  DOI: 10.1111/ijfs.14463
Lupin seed coat as a promising food ingredient: Physicochemical,
nutritional, antioxidant properties, and effect of genotype and
environment
- Authors: Liezhou Zhong; Hayder Ali, Zhongxiang Fang, Mark L. Wahlqvist, Jonathan M. Hodgson, Stuart K. Johnson
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-11-25T09:26:02-08:00
  DOI: 10.1111/ijfs.14460
Effect of the presence of ethyl lauroyl arginate on the technological
properties of edible fish gelatin films
- Authors: V. Otero‐Tuárez; I. Fernández‐Pan, J.I. Maté
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-11-22T04:36:32-08:00
  DOI: 10.1111/ijfs.14454
Exploration of the effect of farm, breed, sex, and animal on detailed
mineral profile of beef and their latent explanatory factors
- Authors: Nageshvar Patel; Matteo Bergamaschi, Massimo Cagnin, Giovanni Bittante
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-11-22T04:35:32-08:00
  DOI: 10.1111/ijfs.14455
Root starches enriched with proteins and phenolics from Pachyrhizus ahipa
roots as gluten‐free ingredients for baked goods
- Authors: M. Malgor; S.Z. Viña, C. Dini
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-11-22T04:04:27-08:00
  DOI: 10.1111/ijfs.14457
Production of flavonoid and lignan aglycones from flaxseed and soy
extracts by Bifidobacterium strains
- Authors: Ángela Peirotén; Inmaculada Álvarez, José Maria Landete
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-11-21T07:09:41-08:00
  DOI: 10.1111/ijfs.14459
Development of pectin‐eugenol emulsion coatings for inhibition of
listeria on webbed‐rind melons: a comparative study with fig and citrus
pectins
- Authors: Elif Çavdaroğlu; Stefano Farris, Ahmet Yemenicioğlu
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-11-21T03:16:45-08:00
  DOI: 10.1111/ijfs.14458
Berry fruits‐enriched pasta: effect of processing and in vitro digestion
on phenolics and its antioxidant activity, bioaccessibility and potential
bioavailability
- Authors: MC Bustos; MB Vignola, C Paesani, AE León
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-11-20T09:54:25-08:00
  DOI: 10.1111/ijfs.14453
Characterization of moisture migration of shiitake mushroom (Lentinula
edodes) during storage and its relationship to quality deterioration
- Authors: Shasha Cheng; Li Ranran, Huimin Yang, Siqi Wang, Rong Lin, Mingqian Tan
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-11-20T09:40:21-08:00
  DOI: 10.1111/ijfs.14456
Impact of β‐glucan on debittering, bio‐accessibility and storage
stability of skim milk fortified with shrimp oil nanoliposomes
- Authors: Saqib Gulzar; Soottawat Benjakul, Wael Nabil Hozzein
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-11-19T11:00:24-08:00
  DOI: 10.1111/ijfs.14452
Nondestructive Determination of Salmon Fillet Freshness During Storage at
Different Temperatures by Electronic Nose System Combined with Radial
Basis Function Neural Networks
- Authors: Zhixin Jia; Ce Shi, Yanbo Wang, Xinting Yang, Jiaran Zhang, Zengtao Ji
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-11-16T05:54:28-08:00
  DOI: 10.1111/ijfs.14451
Comparison of Lupinus angustifolius protein digestibility in dependence on
protein, amino acids, trypsin inhibitors and polyphenolic compounds
content
- Authors: Magdalena Zielińska‐Dawidziak; Aneta Tomczak, Marta Burzyńska, Ewa Rokosik, Krzysztof Dwiecki, Dorota Piasecka‐Kwiatkowska
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-11-16T02:04:08-08:00
  DOI: 10.1111/ijfs.14450
Production of reduced‐fat whipped toppings by solid fat based W/O/W
double emulsions: proof of concept
- Authors: Ferre Rebry; Veronique Nelis, Kim Moens, Koen Dewettinck, Paul Van der Meeren
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-11-13T08:05:52-08:00
  DOI: 10.1111/ijfs.14449
Effect of different treatment methods on protein aggregation
characteristics in wheat flour maturation
- Authors: Sen Ma; Zhen Wang, Xueling Zheng, Li Li, Limin Li, Na Wang, Xiaoxi Wang
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-11-13T06:15:07-08:00
  DOI: 10.1111/ijfs.14447
Hydrolytic degree and antioxidant activity of purified‐casein
characterized by different haplotypes (αs1‐, β‐ and k‐casein)
after enzymatic hydrolysis with pepsin and enzymatic extract from
Pleurotus eryngii
- Authors: Annamaria Perna; Amalia Simonetti, Vita Acquaviva, Rocco Rossano, Giulia Grassi, Emilio Gambacorta
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-11-13T06:13:31-08:00
  DOI: 10.1111/ijfs.14448
Soluble dietary fibres from sugarcane bagasse
- Authors: Maria Dimopoulou; Vassilis Kontogiorgos
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-11-12T05:49:14-08:00
  DOI: 10.1111/ijfs.14445
Development of a rapid method for codfish identification in processed fish
products based on SYBR Green real time PCR
- Authors: Xiong Xiong; Fangying Yuan, Manhong Huang, Min Cao, Xiaohui Xiong
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-11-12T01:09:41-08:00
  DOI: 10.1111/ijfs.14446
Study on the Water State, Mobility and Textural Property of Chinese
Noodles during Boiling
- Authors: Xiaowen Ling; Na Tang, Bo Zhao, Yingquan Zhang, Boli Guo, Yi‐Min Wei
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-11-12T01:02:59-08:00
  DOI: 10.1111/ijfs.14444
Production and characterization 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 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-11-09T10:18:13-08:00
  DOI: 10.1111/ijfs.14441
Red meat (beef and sheep) products for an ageing population: A review
- Authors: Benjamin W.B. Holman; Stephanie M. Fowler, David L. Hopkins
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-11-09T02:39:45-08:00
  DOI: 10.1111/ijfs.14443
Analysis of flavour compounds and prediction of sensory properties in sea
buckthorn (Hippophaë rhamnoides L.) berries
- Authors: Xueying Ma; Wei Yang, Alexis Marsol‐Vall, Oskar Laaksonen, Baoru Yang
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-11-09T02:39:44-08:00
  DOI: 10.1111/ijfs.14442
Camel milk regulates T cell proliferation to alleviate dextran sodium
sulfate‐induced colitis in mice
- Authors: Changwan Cui; Yiping Lu, Yuanyi Yue, Si Wu, Shuang Wang, Miao Yu, Zhengrong Sun
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-11-09T02:18:45-08:00
  DOI: 10.1111/ijfs.14434
Comparative study of the phenolics, antioxidant and metagenomic
composition of novel soy whey‐based beverages produced using three
different water kefir microbiota
- Authors: Fidelis Azi; Chuanhai Tu, Hafiz Abdul Rasheed, Mingsheng Dong
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-11-06T04:28:48-08:00
  DOI: 10.1111/ijfs.14439
Application of multiple sensory evaluations to produce fermented beverages
made from sole whey using Kluyveromyces marxianus
- Authors: Naoki Yamahata; Yosuke Toyotake, Satomi Kunieda, Mamoru Wakayama
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-11-05T09:15:34-08:00
  DOI: 10.1111/ijfs.14440
A reference isotope dilution headspace GC/MS method for the determination
of nitrite and nitrate in meat samples
- Authors: Natasha Luckovitch; Enea Pagliano
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-11-01T10:03:50-07:00
  DOI: 10.1111/ijfs.14438
Evaluation of physicochemical characteristics, nutritional composition and
antioxidant capacity of Chinese organic hawthorn berry (Crataegus
pinnatifida)
- Authors: Xinman Lou; Bo Yuan, Lei Wang, Huaide Xu, Milford Hanna
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-11-01T04:13:58-07:00
  DOI: 10.1111/ijfs.14437
Incorporation of yellow onion peel extract into the funoran‐based
biodegradable films as an antioxidant packaging material
- Authors: Ahreum Ju; Kyung Bin Song
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-10-31T06:25:20-07:00
  DOI: 10.1111/ijfs.14436
Mechanisms of oil uptake during deep frying and applications of predrying
and hydrocolloids in reducing fat content of chips
- Authors: Jane Cantre Lumanlan; Warnakulasuriya Mary Ann Dipika Binosha Fernando, Vijay Jayasena
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-10-26T09:48:18-07:00
  DOI: 10.1111/ijfs.14435
Isolation and selection of technologically important lactic acid bacteria
and yeast from fermented potato
- Authors: Afusat Yinka Aregbe; Taihua Mu, Hongnan Sun
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-10-25T02:15:07-07:00
  DOI: 10.1111/ijfs.14432
The enzyme‐oriented regulation of theaflavin‐3, 3′‐digallate
synthesis and the accurate determination of its yield
- Authors: Yangping Ding; Bingcan Chen, Huayi Suo, Huarong Tong
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-10-24T02:50:02-07:00
  DOI: 10.1111/ijfs.14429
Application of ultrasound treatment for modulating the structural,
functional, and rheological properties of black bean protein isolates
- Authors: Liang Li; Yan Zhou, Fei Teng, Shuang Zhang, Baokun Qi, Changling Wu, Tian Tian, Zhongjiang Wang, Yang Li
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-10-24T02:33:51-07:00
  DOI: 10.1111/ijfs.14428
Dissolvable and edible film for long‐lasting kaffir lime aroma in
food
- Authors: Chalisa Sabphon; Atikan Srichoosilp, Supason Wanichwecharungruang, Mongkol Sukwattanasinitt, Pakpachong Vadhanasindhu, Panita Ngamchuachit, Pattara Thiraphibundet
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-10-23T09:19:53-07:00
  DOI: 10.1111/ijfs.14426
Effects of high pressure on biochemical properties and structure of
myofibrillar protein from Tegillarca granosa
- Authors: Mingchun Lv; Beibei Tan, Rong Yang, Anqi Xu, Jinjie Zhang, Dalun Xu, Wenge Yang
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-10-19T10:48:00-07:00
  DOI: 10.1111/ijfs.14425
Influence of sprouting on phenolic composition and starch characteristics
of lentil and horse gram
- Authors: Atinder Ghumman; Narpinder Singh, Amritpal Kaur
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-10-18T02:54:32-07:00
  DOI: 10.1111/ijfs.14423
Effects of water‐soluble soybean polysaccharide on rheological
properties, stability, and lipid digestibility of oil‐in‐water
emulsion duringin vitro gastrointestinal digestion
- Authors: Sunsanee Udomrati; Thidarat Pantoa, Shoichi Gohtani, Mitsutoshi Nakajima, Kunihiko Uemura, Isao Kobayashi
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-10-11T08:10:19-07:00
  DOI: 10.1111/ijfs.14420
Beneficial effects of three brown seaweed polysaccharides on gut
microbiota and their structural characteristics: An overview
- Authors: Lijun You; Yufeng Gong, Laihao Li, Xiao Hu, Charles Brennan, Viktoryia Kulikouskaya
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-10-06T02:23:37-07:00
  DOI: 10.1111/ijfs.14408
Anti‐inflammatory effect of alkaloids extracted from Dendrobium aphyllum
on macrophage RAW 264.7 cells through NO production and reduced IL‐1,
IL‐6, TNF‐α, and PGE2 expression
- Authors: Qin Wang; Jiaxi Liang, Charles Brennan, Lukai Ma, Yanfu Li, Xiaohui Lin, Huifan Liu, Jihong Wu
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-10-03T01:14:27-07:00
  DOI: 10.1111/ijfs.14404
Changes on enzymatic activity and on sarcoplasmic and myofibrillar
proteins of frozen‐stored hake (Merluccius merluccius) pre‐treated by
high‐pressure
- Authors: Liliana G. Fidalgo; Jorge A. Saraiva, Santiago P. Aubourg, Manuel Vázquez
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-09-25T11:24:00-07:00
  DOI: 10.1111/ijfs.14395
Investigating Volatile Compounds’ Contributions to the Stale Odor of
Green Tea
- Authors: Qianying Dai; Huozhu Jin, Jing Gao, Jingming Ning, Xiaogen Yang, Tao Xia
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-09-20T05:39:27-07:00
  DOI: 10.1111/ijfs.14387
Fortification of carrot juice with a high pressure‐obtained pomegranate
peel extract: chemical, safety, and sensorial aspects
- Authors: João P. Trigo; Elisabete M.C. Alexandre, Ana Oliveira, Jorge A. Saraiva, Manuela Pintado
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-09-20T05:39:09-07:00
  DOI: 10.1111/ijfs.14386
Cereal bars functionalized with tempeh: nutritional composition,
isoflavones content and consumers acceptance
- Authors: Priscila F. de Melo; Daneysa L. Kalschne, Rosana A. da Silva‐Buzanello, Joana S. Amaral, Alex S. Torquato, Marinês P. Corso, Heloisa G. Falcão, Eliane Colla, Elza I. Ida, Cristiane Canan
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-09-20T02:03:13-07:00
  DOI: 10.1111/ijfs.14384
Applications of Soy Protein Hydrolysates in the Emerging Functional Foods:
A Review
- Authors: Tolulope Joshua Ashaolu
  Abstract: International Journal of Food Science &Technology, Volume 0, Issue 0, -Not available-.
  Citation: International Journal of Food Science & Technology
  PubDate: 2019-09-17T07:54:06-07:00
  DOI: 10.1111/ijfs.14380