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A practical method based on gas chromatography–mass spectrometry combined with chemometrics for the identification of Moutai liquor Int. J. Food Sci. Tech. (IF 3.3) Pub Date : 2024-04-23 Jian Zhang, Baohua Yin, Zhe Lian, Huihui Sun, Guannan Zhang, Zhihao Li, Xiuxiu Zhang, Zhenxing Liu, Fengliang Qi, Jixin Zou, Gaojun Shi
SummaryThe cases of fake Moutai‐flavour liquor have occurred frequently, seriously disrupting market economic order, therefore it is of great significance to realise the Moutai‐flavour liquor identification. Herein, an approach based on GC–MS technology coupled with chemometrics was established to achieve products identification and origins traceability. The normalised metabolite data were analysed
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Discovering fine flavour in Asian single‐origin cocoa: fast GC electronic‐nose aroma fingerprinting of cocoa liquors and consumer acceptability of Tablea in the Philippines Int. J. Food Sci. Tech. (IF 3.3) Pub Date : 2024-04-23 Joel G. Juvinal, Joachim J. Schouteten, Dimas Rahadian Aji Muhammad, Geraldine G. Tayag, Alma A. de Leon, Hans De Steur, Koen Dewettinck, Xavier Gellynck
SummaryThe recent global cocoa supply decline calls for investigating disease‐resistant and single‐origin cocoa varieties in Asia. While genetic analysis has identified promising clones, information on bean quality and flavour remains limited. This research aims to analyse quality attributes of single‐origin cocoa beans and key volatile organic compounds in cocoa liquors and to determine consumer acceptability
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Phytochemical diversity of Alpinia mutica Roxb. leaves extracts and their bioactivity correlations elucidated by nmr‐based metabolomics Int. J. Food Sci. Tech. (IF 3.3) Pub Date : 2024-04-22 Najihah Hassan Noorhadi, Noor‐Soffalina Sofian‐Seng, Arnida Hani Teh, Adlin Afzan, Norazlan Mohmad Misnan, Ahmed Mediani, Hafeedza Abdul Rahman
SummaryAlpinia mutica Roxb. possesses diverse phytochemicals with potential as treatment modalities in managing diabetes and obesity. Employing a nuclear magnetic resonance (NMR)‐based metabolomics, we conducted discriminative analysis to investigate the metabolite profiles across different extraction solvents (ethanol:water −100:0, 80:20, 60:40, 40:60, 20:80 and 0:100) and correlated these profiles
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Effects of dietary fibres, polyphenols and proteins on the estimated glycaemic index, physicochemical, textural and microstructural properties of steamed bread Int. J. Food Sci. Tech. (IF 3.3) Pub Date : 2024-04-22 Sijing Liu, Hongnan Sun, Mengmei Ma, Taihua Mu
SummaryThe effects of dietary fibres, polyphenols, proteins and their combination on the estimated glycaemic index (eGI) of steamed bread, as well as the specific volume, height‐to‐diameter ratio, textural and microstructural properties thereof were studied. The results showed that supplementation of 7% soybean dietary fibre, 10% gallic acid combined with 25% soybean protein isolate significantly reduced
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Development of a yeast‐free bread using legume and nut flours in a gluten‐free flour: Techno‐functional characteristics and sensory evaluation Int. J. Food Sci. Tech. (IF 3.3) Pub Date : 2024-04-22 Ayca Tuna, Jordi Ortiz‐Solà, Laura López‐Mas, Filiz Baser, Zein Kallas, Ingrid Aguiló‐Aguayo, Sukru Gulec, Banu Ozen, Figen Tokatli
SummaryThis study aimed to investigate the effect of combined use of legume and nut flours on physical, nutritional and sensory properties of yeast‐free bread by substituting gluten‐free flour with hazelnut and white bean flours. Yeast‐free bread containing a mixture of 30% hazelnut and white bean flours was found to have the lowest hardness (9.04 N) and the largest specific volume (1.51 mL g−1) compared
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60Co γ‐radiation at low‐dose level alters volatile compounds of blueberry during storage Int. J. Food Sci. Tech. (IF 3.3) Pub Date : 2024-04-22 Dongjie Liu, Zhen Liu, Bifeng Lan, Lukai Ma, Hua Huang, Gengsheng Xiao, Qin Wang, Feng Wang
Summary60Co γ‐radiation was applied to blueberry fruits in an effort to investigate a safe, eco‐friendly and effective blueberry preservation technique. However, the preservation effects were variable depending on tissue tolerance to irradiation doses. Moreover, irradiation may cause off‐odour. In this study, we examined the effects of three low doses of 60Co γ‐radiation on the physical and flavour
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Recent advances in rapid and reliable biosensors for detection of porcine gelatine Int. J. Food Sci. Tech. (IF 3.3) Pub Date : 2024-04-22 Rizki Muharami Cedia Sari, Santhy Wyantuti, Muhammad Ihda H.L. Zein, Souvia Rahimah, Irkham Irkham, Abdullahi Umar Ibrahim, Mehmet Ozsoz, Yeni Wahyuni Hartati
SummaryGelatine is obtained from the hydrolysis of collagen in bones, skin, fins, fish scales and insect bodies of cattle, pigs, camels, poultry, fish and insects. Consequently, the diversity and availability of gelatine sources, along with gelatine authentication, are concerns for those consuming gelatine products from religious, health and economic perspectives. Therefore, rapid and reliable protein‐
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Antimicrobial activity of rambutan peel colouring agent containing cardamom oil in shrimp paste and its potential mode of action Int. J. Food Sci. Tech. (IF 3.3) Pub Date : 2024-04-22 Pailin Chaidech, Narumol Matan
SummaryRambutan peel (RP), an agricultural by‐product from rambutan trading, contains the red pigment anthocyanin. This research explores developing a colouring agent from RP, utilising cardamom oil (CM) to enhance colour stability, improve antimicrobial functionality, and create a new high‐value red colouring agent from fruit waste. A colouring agent was produced by placing 50 g of RP inside a 1 L
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Inoculated fermentation of cv. Conservolea natural black olives with multifunctional starter cultures in reduced‐sodium brines Int. J. Food Sci. Tech. (IF 3.3) Pub Date : 2024-04-22 Aikaterini Tzamourani, Georgia Kalogri, Maria Kavvatha, Aggeliki Kochila, Evanthia Manthou, Yangtai Liu, Efstathios Z. Panagou
SummaryThe purpose of this research was to investigate the fermentation of Conservolea variety natural black olives using two lactic acid bacteria (LAB) with multifunctional potential as starter cultures. Moreover, the effect of 50% substitution of NaCl by KCl in the brines was examined to produce a reduced‐sodium product with multifunctional potential. For this purpose, Lactiplantibacillus pentosus
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An engineering approach to the 3D printing of K‐Carrageenan/konjac glucomannan hydrogels Int. J. Food Sci. Tech. (IF 3.3) Pub Date : 2024-04-22 Simona Russo Spena, Biagio Visone, Nino Grizzuti
SummaryAqueous solutions of Konjac glucomannan (KGM)/κ‐Carrageenan (κ‐C) of different ratios (1:2, 1:5, 1:8 and 1:10) and a fixed κ‐C content of 1.5%, were proposed as a new 3D food printing ink. Their thermo‐responsive behaviour was evaluated by temperature ramp rheological tests. This characterisation allowed for the evaluation of the synergistic effect between KGM and κ‐C and gave indications useful
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Colloid‐encapsulated sugarcane polyphenols and their impact on in vitro starch digestibility: enhancing bioaccessibility and α‐amylase inhibitory effect Int. J. Food Sci. Tech. (IF 3.3) Pub Date : 2024-04-17 Hongye Li, Yi Yue, Yiming Jiang, Yi Wu, Mengqing Zhang, Xinan Zeng, Wei Zhao
SummaryThis study focuses on encapsulation of sugarcane polyphenols (SPs) to assess its impact on their bioaccessibility and efficacy in inhibiting starch digestion, thereby contributing to glycaemic control strategies. The hypothesis posits that encapsulation enhances both the bioaccessibility and functional effectiveness of SPs. Carboxymethyl cellulose (CMC) and carrageenan (CAR) were employed as
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Gas chromatography–mass spectrometry‐based electronic nose, glycosidically bound volatile, and alcohol‐acyltransferase activity profiles of Okinawan pineapple Int. J. Food Sci. Tech. (IF 3.3) Pub Date : 2024-04-17 Yonathan Asikin, Annu Kohama, Tomomasa Kudaka, Ryota Maekawa, Takuya Kobayashi, Makoto Takeuchi, Yusuke Kamiyoshihara, Kensaku Takara, Koji Wada
SummaryA recent increase in the demand for pineapple necessitates the development of new varieties with superior flavour quality. In this study, we characterised the volatile profiles of three new Okinawan pineapple breeding lines using gas chromatography (GC)–mass spectrometry (MS)‐based electronic nose (e‐nose), glycosylated volatiles, and alcohol‐acyltransferase (AAT) activity measurements. The
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Antidiabetic potential of ethanolic crude extract of Garcinia atroviridis fruits: in vitro, in ovo, and in silico analysis Int. J. Food Sci. Tech. (IF 3.3) Pub Date : 2024-04-17 Muhammad Shahid, Shazrul Fazry, Ahmed AbdulKareem Najm, Douglas Law, Cheah Yew Hoong, Lim Seng Joe, Chang Shu Jiun, Mukram M. Mackeen
SummaryVarious parts of Garcinia atroviridis have long been used to address various health issues and as a seasoning. Past research has highlighted the leaf extracts' diverse medicinal properties, including antioxidant, antihyperlipidaemic, antibacterial, antitumor, anti‐inflammatory, and antifungal effects. No research has explored the therapeutic effects of the ethanolic crude extract of G. atroviridis
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Pasting, thermal and structural changes of part‐baked bread prepared under freezing conditions Int. J. Food Sci. Tech. (IF 3.3) Pub Date : 2024-04-17 María Irene Silvas‐García, Ana Irene Ledesma‐Osuna, Nydia Estrellita Buitimea‐Cantúa, Beatriz Montaño‐Leyva, Mariela Menchaca‐Armenta, Jesús Enrique Gerardo‐Rodríguez
SummaryIn frozen part‐baked bread technology, starch is influenced by various processing factors. This study aimed to investigate the effect of part‐baking time, freezing rate and frozen storage time on pasting, thermal and structural properties of part‐baked bread. Wheat dough was part‐baked for 0, 3 or 6 min and frozen at −20 °C using two freezing rates: slow (0.15 °C min−1) or fast (1.45 °C min−1)
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Metabolomics reveals how ethylene‐auxin interaction delays tomato ripening maintaining fruit nutritional and sensorial quality Int. J. Food Sci. Tech. (IF 3.3) Pub Date : 2024-04-17 Eric de Castro Tobaruela, Silvia Leticia Rivero Meza, Isabel Louro Massaretto, Grazieli Benedetti Pascoal, Luciano Freschi, Eduardo Purgatto
SummaryThe antagonistic roles of ethylene and auxin are well established, although the exact role of auxin in ripening regulation remains unclear. A metabolomic approach can be a strategy to understand the role of this phytohormone in improving tomato quality. This study used metabolomic approaches to investigate how the interaction between ethylene and auxin affects tomato fruit nutritional and sensorial
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Melatonin treatment enhances bioactive compound retention, antioxidant activity and shelf‐life of bell pepper (Capsicum annuum L.) during cold storage Int. J. Food Sci. Tech. (IF 3.3) Pub Date : 2024-04-17 Sajeel Ahamad, Ram Asrey, Awani Kumar Singh, Shruti Sethi, Alka Joshi, B. R. Vinod, Nirmal Kumar Meena, M. Menaka, Ganesh Kumar Choupdar
SummaryMelatonin (MT), a natural signalling compound derived from tryptophan, has gained significant attention for delaying postharvest ripening and senescence in various fruits and vegetables. In the present study, the effect of MT treatment was evaluated on the postharvest shelf‐life of bell pepper. Fruits were dipped in various MT concentrations (70, 120, 170, 220 μmol L−1) for 20 min and stored
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The role of environmental air and microwave drying on colour values, bioactive properties and phenolic compounds of jalapeno pepper Int. J. Food Sci. Tech. (IF 3.3) Pub Date : 2024-04-17 Isam A. Mohamed Ahmed, Fahad Al Juhaimi, Nurhan Uslu, Mehmet Musa Özcan, Emad Karrar
SummaryIn this study, the effect of dehydration of some physico‐chemical characteristics, total phenol, flavonoids, antioxidant capacity and phenolic compounds of green and red jalapeno pepper fruits was investigated. The total carotenoid contents of red and green jalapeno pepper samples were reported to be between 14.15 (fresh) and 129.00 μg/g (540 and 720 W) to 2.8 (fresh) and 27.25 μg/g (720 W)
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An opportunity for post‐harvest seafood safety: atmospheric pressure air or helium cold plasma to control Salmonella Enteritidis in sea bass Int. J. Food Sci. Tech. (IF 3.3) Pub Date : 2024-04-15 Didem Üçok, Tamer Akan, Sehban Kartal, Şehnaz Yasemin Tosun, Sühendan Mol, Serap Coşansu, Hande Doğruyol, Şafak Ulusoy, Kamil Bostan
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Influence of coconut pulp on bioactive properties, fatty acids, phenolic compounds, nutrients and sensory evaluation of wheat flour bread Int. J. Food Sci. Tech. (IF 3.3) Pub Date : 2024-04-13 Fahad AlJuhaimi, Isam Ali Mohamed Ahmed, Mehmet Musa Özcan, Zainab Albakry
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Analysis of bioactive compounds in Cordyceps militaris fruiting bodies and dietary supplements: in vitro bioaccessibility determination in artificial digestive juices Int. J. Food Sci. Tech. (IF 3.3) Pub Date : 2024-04-13 Karol Jędrejko, Katarzyna Kała, Katarzyna Sułkowska‐Ziaja, Agata Krakowska, Agnieszka Szewczyk, Karolina Guśpiel, Bożena Muszyńska
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Phenolic compounds in sea buckthorn (Hippophae rhamnoides L.) and their health‐promoting activities: a review Int. J. Food Sci. Tech. (IF 3.3) Pub Date : 2024-04-13 Balwinder Singh, Somna Oberoi, Amritpal Kaur
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Effect of roasting on the oil content, bioactive components, fatty acid composition and mineral content of purslane seeds Int. J. Food Sci. Tech. (IF 3.3) Pub Date : 2024-04-13 Fahad AlJuhaimi, Isam A. Mohamed Ahmed, Mehmet Musa Özcan, Nurhan Uslu, Emad Karrar
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Green extraction of phenolic compounds from strawberry waste based on natural deep eutectic solvents Int. J. Food Sci. Tech. (IF 3.3) Pub Date : 2024-04-13 Eleonora Oliva, Aina Mir‐Cerdà, Manuel Sergi, Mercè Granados, Sonia Sentellas, Javier Saurina
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Metabolite perturbations in fermented legumes as elucidated using metabolomics: a review Int. J. Food Sci. Tech. (IF 3.3) Pub Date : 2024-04-13 Gabriel Bidemi Akanni, Oluwafemi Ayodeji Adebo
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Pulsed electric field‐assisted extraction of mushroom ß‐glucan from Pleurotus pulmonarius by‐product and study of prebiotic properties Int. J. Food Sci. Tech. (IF 3.3) Pub Date : 2024-04-13 Sudarat Thikham, Tannaporn Jeenpitak, Kento Shoji, Suphat Phongthai, Phatthanaphong Therdtatha, Artit Yawootti, Wannaporn Klangpetch
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Exploring the potential of high hydrostatic pressure and ionic polysaccharides in improving interfacial stability of sweet potato protein hydrolysate emulsions Int. J. Food Sci. Tech. (IF 3.3) Pub Date : 2024-04-13 Nasir Mehmood Khan, Hong‐Nan Sun, Miao Zhang, Tai‐Hua Mu, Shujaat Ahmad, Hui Liu
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Investigating the impact of boiling and pressure cooking on resistant starch levels in food Int. J. Food Sci. Tech. (IF 3.3) Pub Date : 2024-04-13 Sankha Karunarathna, Indira Wickramasinghe, Charles Brennan, Tuyen Truong, Seneviratne Navaratne, Jayani Chandrapala
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Food type, human physiology, and psychology factors affect food intake, perceived satiation, and satiety differently – an exploratory study Int. J. Food Sci. Tech. (IF 3.3) Pub Date : 2024-04-13 Dongdong Ni, Heather E. Smyth, Hannah Mayr, Purnima Gunness, Daniel Cozzolino, Michael J. Gidley
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The characterisation of cornstarch‐based chlorophyllin composite film for preservation of shrimp under photodynamic irradiation Int. J. Food Sci. Tech. (IF 3.3) Pub Date : 2024-04-13 Ruchika Hansanie Ukwatta, Yalu Zheng, Yan Ma, Feng Xue, Xiaohui Xiong, Chen Li
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Effect of enriching with fermented green olive pulp on bioactive compounds, antioxidant activities, phenolic compounds, fatty acids and sensory properties of wheat bread Int. J. Food Sci. Tech. (IF 3.3) Pub Date : 2024-04-13 Fahad Al‐Juhaimi, Isam A. Mohamed Ahmed, Mehmet Musa Özcan, Zainab Albakry
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Incorporation of brewer's spent grain into plant‐based meat analogues: benefits to physical and nutritional quality Int. J. Food Sci. Tech. (IF 3.3) Pub Date : 2024-04-13 Aurenice Maria Mota da Silva, Mariah Almeida Lima, Filiz Koksel, Ana Carla Kawazoe Sato
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Characterisation of psyllium husk with different sizes and their effects on gel properties of surimi Int. J. Food Sci. Tech. (IF 3.3) Pub Date : 2024-04-13 Shichen Zhu, Yan Jin, Chuanshuang Wei, Qing Yang, Zhengpeng Wei, Hua Song, Shulai Liu, Yicheng Ding, Xuxia Zhou
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Can consumption of type 4 resistant starch reduce high blood glucose fluctuations? A randomised trial Int. J. Food Sci. Tech. (IF 3.3) Pub Date : 2024-04-13 Fatih Cesur, Gökce Öztürk Kara
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Effects of different spices on the bioactive compounds, antioxidant activity, and sensory qualities of kale crisps Int. J. Food Sci. Tech. (IF 3.3) Pub Date : 2024-04-13 Anna Draszanowska, Małgorzata Starowicz, Marta Czarnowska‐Kujawska, Magdalena Anna Olszewska
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Purification, characterisation and immobilisation of a protease‐resistant α‐galactosidase from Monascus purpureus and its application in removal of raffinose family oligosaccharides Int. J. Food Sci. Tech. (IF 3.3) Pub Date : 2024-04-13 Chong Zhu, Priti Katrolia, Narasimha Kumar Kopparapu
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Unlocking the potential of sorghum: a comparative study exploring the physical, chemical, technological, and digestibility properties of new cultivars from Mozambique Int. J. Food Sci. Tech. (IF 3.3) Pub Date : 2024-04-13 Aldo Jose Mabureza, Isabela Mendes Pacheco Narita, Sabrina Feksa Frasson, Bart Van Schie, Nathan Levien Vanier, Moacir Cardoso Elias, Rosana Colussi
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Effect of fruit by‐products and orange pectin on folate (vitamin B9) production by selected starter and probiotic strains Int. J. Food Sci. Tech. (IF 3.3) Pub Date : 2024-04-13 Ana Clara Candelaria Cucick, Raquel Bedani, Lara Santos Ribeiro, Bernadette Dora Gombossy de Melo Franco, Susana Marta Isay Saad
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The effect of hydrosol types on phytochemical properties, phenolic compounds, fatty acid profiles and sensory properties of ‘Ayvalık’ olive fruits fermented in few spice hydrosols Int. J. Food Sci. Tech. (IF 3.3) Pub Date : 2024-04-13 Isam A. Mohamed Ahmed, Fahad Yahya Al‐Juhaimi, Mehmet Musa Özcan, Nurhan Uslu, Emad Karrar
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Physicochemical, microstructural, and functional properties of Cicer arietinum okara flour–a chickpea beverage by‐product Int. J. Food Sci. Tech. (IF 3.3) Pub Date : 2024-04-13 Neha Sharma, Nushrat Yeasmen, Valérie Orsat
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UV light treatment (278 nm) for detoxification of aflatoxins and application in edible and medicinal herb coix seed Int. J. Food Sci. Tech. (IF 3.3) Pub Date : 2024-04-12 Linjun Zou, Zhaocui Sun, Qinglong Li, Erlan Yang, Meihua Yang, Jiawen Zhang, Zhonghao Sun, Haifeng Wu, Zuliang Luo, Guoxu Ma, Xudong Xu
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The role of germinating, roasting and boiling on bioactive properties, fatty acid, phenolic components and biogenic element contents of soybean seeds Int. J. Food Sci. Tech. (IF 3.3) Pub Date : 2024-04-12 Fahad AlJuhaimi, Rabia Babacan, Isam A. Mohamed Ahmed, Mehmet Musa Özcan, Nurhan Uslu, Emad Karrar
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Effect of novel infrared–ohmic thawing method on the thawing rate and minced turkey breast quality Int. J. Food Sci. Tech. (IF 3.3) Pub Date : 2024-04-12 Shabnam Safari, Mohsen Zandi, Ali Ganjloo
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Protein oxidation‐induced changes in the physicochemical properties and quality of plant food Int. J. Food Sci. Tech. (IF 3.3) Pub Date : 2024-04-12 Jiayang Wu, Yanli Ji, Jie Xue, Yaran Gao, Shuyuan Sun, Hui Yang
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The role of germination on changes in bioactive properties, fatty acids and biogenic element profiles of tigernut tubers germinated at different times Int. J. Food Sci. Tech. (IF 3.3) Pub Date : 2024-04-12 Fahad Al Juhaimi, Isam A. Mohamed, Nurhan Uslu, Mehmet Musa Özcan, Zainab Albakry
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Impacts of superfine grinding on structural characteristics and lipid‐lowering effect of bitter melon polysaccharides Int. J. Food Sci. Tech. (IF 3.3) Pub Date : 2024-04-12 Ying Zhu, Xinyu Zhou, Yanshun Zhang, Enqi Zhan, Zian Ouyang, Juan Bai, Yansheng Zhao, Xiang Xiao
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Evaluation of the potential use of the by‐products of Passiflora maliformis L. and Passiflora edulis Sims from the Southern Colombian Massif as dietary fibre and prebiotic activity Int. J. Food Sci. Tech. (IF 3.3) Pub Date : 2024-04-12 A. Carolina Sabogal‐Palma, Paola A. Zapata‐Ocampo, H. Alejandro Rodríguez‐Cabal, Omar Ocampo‐Jiménez, John J. Méndez‐Arteaga, Zulma I. Monsalve
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Implications of husking process on the nutritional composition of sorghum grains: diverse varieties and regions Int. J. Food Sci. Tech. (IF 3.3) Pub Date : 2024-04-12 Maha Khalfalla, László Zsombik, Gerda Diósi, Zoltán Győri
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Mixed processing improved the theaflavin, theanine and aroma components of Congou black tea Int. J. Food Sci. Tech. (IF 3.3) Pub Date : 2024-04-12 Haoming Zuo, Zhidong Lv, Shuning Guo, Yuebing Zhou, Chengwen Shen
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A nano photocatalyst rGO/TiO2 modified by sol–gel‐irradiation and its degradation of deoxynivalenol in liquid products Int. J. Food Sci. Tech. (IF 3.3) Pub Date : 2024-04-12 Ruyu Yan, Guitian Lin, Qianhui Wu, Shufen Su, Xianliang Song, Shucan Luo, Shengying Ye, Wenbei Situ
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Metabolomic profiling, nutritional parameters and potential bioactive metabolites of the edible mushroom Tricholoma mesoamericanum Int. J. Food Sci. Tech. (IF 3.3) Pub Date : 2024-04-12 Roberto Gamboa‐Becerra, Leticia Montoya, Víctor M. Bandala, Juan L. Monribot‐Villanueva, José A. Guerrero‐Analco, Antero Ramos
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The role of food science and technology in navigating the health issues of ultra‐processed foods Int. J. Food Sci. Tech. (IF 3.3) Pub Date : 2024-04-12 Duane Mellor
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Surviving the storm: navigating the quadruple whammy impact on Europe's food supply chain Int. J. Food Sci. Tech. (IF 3.3) Pub Date : 2024-04-12 Sandeep Jagtap, Hana Trollman, Frank Trollman, Guillermo Garcia‐Garcia, Wayne Martindale
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Effect of different monochromatic lights on nutritional, antioxidant properties and spore microstructure of dried mushroom (Suillus granulatus) Int. J. Food Sci. Tech. (IF 3.3) Pub Date : 2024-04-12 Yafei Wang, Yao Feng, Heran Xu, Rongrong Xia, Yunting Li, Zhenshan Hou, Hongli Ren, Guang Xin
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Preserving the quality attributes of king oyster mushrooms (Pleurotus eryngii) through electron beam irradiation Int. J. Food Sci. Tech. (IF 3.3) Pub Date : 2024-04-12 Ki‐Nam Yoon, Yeong‐Seok Yoon, Geon‐Ah Lee, Seo‐Joon Yeom, Jong‐Heum Park, Beom‐Seok Song, Jong‐Bang Eun, Jae‐Kyung Kim
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Characterisation of chitosan coating incorporated with oleuropein and its effects on the quality of refrigerated chicken breasts Int. J. Food Sci. Tech. (IF 3.3) Pub Date : 2024-04-11 Weiping Guo, Yunfeng Xu, Xiangxiang He, Jiakang Wang, Jinle Xiang, Peiyan Li, Denglin Luo
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Influence of the fruit parts on bioactive compounds, antioxidant capacity, polyphenols, fatty acid and mineral contents of the pumpkin (Cucurbita maxima L.) fruits Int. J. Food Sci. Tech. (IF 3.3) Pub Date : 2024-04-11 Isam A. Mohamed Ahmed, Fahad AlJuhaimi, Mehmet Musa Özcan, Nurhan Uslu, Emad Karrar
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In the pursuit of a healthier diet among young Chinese adults: identifying important food quality attributes and factors that influence food choices Int. J. Food Sci. Tech. (IF 3.3) Pub Date : 2024-04-11 Shuainan Liu, Toritseju Begho
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Microstructure change and functional characteristic promotion: the structural manipulation of soy protein microparticles through pH Int. J. Food Sci. Tech. (IF 3.3) Pub Date : 2024-04-11 Yufeng Lin, Weiqian Luo, Beibei Xiong, Jian Guo, Jinmei Wang, Wenhao Tan, Xiaoquan Yang
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Modification of liposomes: preparation, purpose, methods and the application in food Int. J. Food Sci. Tech. (IF 3.3) Pub Date : 2024-04-11 Boqun Liu, Liting Zan, Xiaohui Li, Yue Cai, Guijie Hao