The use of ultrasonic measurements for the determination of particle size distribution in diluted tomato pasteRATAJSKI, Arkadiusz; MIKS-KRAJNIK, Marta; BIALOBRZEWSKI, Ireneusz et al.International journal of food science & technology. 2014, Vol 49, Num 1, pp 288-293, issn 0950-5423, 6 p.Article

A study of the effect of the drying process on the composition and physicochemical properties of flours obtained from durian fruits of two ripening stagesBAI-NGEW, Swittra; THERDTHAI, Nantawan; DHAMVITHEE, Pisit et al.International journal of food science & technology. 2014, Vol 49, Num 1, pp 230-237, issn 0950-5423, 8 p.Article

Bacterial inactivation and quality changes of fresh-cut avocados as affected by intense light pulses of specific spectraRAMOS-VILLARROEL, Ana; ARON-MAFTEI, Nicoleta; MARTIN-BELLOSO, Olga et al.International journal of food science & technology. 2014, Vol 49, Num 1, pp 128-136, issn 0950-5423, 9 p.Article

Characterisation of black cumin, pomegranate and flaxseed meals as sources of phenolic acidsMALESEVIC, Vera Krimer; VASTAG, Zužana; POPOVIC, Ljiljana et al.International journal of food science & technology. 2014, Vol 49, Num 1, pp 210-216, issn 0950-5423, 7 p.Article

Effect of durum wheat varieties on bread qualityMASTROMATTEO, Marcella; DANZA, Alessandra; LECCE, Lucia et al.International journal of food science & technology. 2014, Vol 49, Num 1, pp 72-81, issn 0950-5423, 10 p.Article

Effect of high-pressure treatment on trypsin hydrolysis and antioxidant activity of egg white proteinsSINGH, Ajaypal; RAMASWAMY, Hosahalli S.International journal of food science & technology. 2014, Vol 49, Num 1, pp 269-279, issn 0950-5423, 11 p.Article

Efficiency of the FT-IR ATR spectrometry for the prediction of the physicochemical characteristics of Melipona subnitida honey and study of the temperature's effect on those propertiesDE ALMEIDA-MURADIAN, Ligia Bicudo; MARTIN STRAMM, Klaus; ESTEVINHO, Leticia M et al.International journal of food science & technology. 2014, Vol 49, Num 1, pp 188-195, issn 0950-5423, 8 p.Article

Grape seed removal: effect on phenolics, chromatic and organoleptic characteristics of red wineBAUTISTA-ORTIN, Ana B; BUSSE-VALVERDE, Naiara; LOPEZ-ROCA, Jose M et al.International journal of food science & technology. 2014, Vol 49, Num 1, pp 34-41, issn 0950-5423, 8 p.Article

Optimum extraction and recovery of trypsin inhibitor from yellowfin tuna (Thunnus albacores) roe and its biochemical propertiesKLOMKLAO, Sappasith; BENJAKUL, Soottawat; KISHIMURA, Hideki et al.International journal of food science & technology. 2014, Vol 49, Num 1, pp 168-173, issn 0950-5423, 6 p.Article

Preparation of iron-fortified rice using edible coating materialsMRIDULA, D; POOJA, Jha.International journal of food science & technology. 2014, Vol 49, Num 1, pp 246-252, issn 0950-5423, 7 p.Article

Study of different fouling mechanisms during membrane clarification of red plum juiceNOURBAKHSH, Himan; EMAM-DJOMEH, Zahra; MIRSAEEDGHAZI, Hossein et al.International journal of food science & technology. 2014, Vol 49, Num 1, pp 58-64, issn 0950-5423, 7 p.Article

Development of antimicrobial potato peel waste-based edible films with oregano essential oil to inhibit Listeria monocytogenes on cold-smoked salmonTAMMINENI, Nageshwar; ÜNLÜ, Giilhan; MIN, Sea C et al.International journal of food science & technology. 2013, Vol 48, Num 1, pp 211-214, issn 0950-5423, 4 p.Article

Experimental consideration for the use of check-all-that-apply questions to describe the sensory properties of orange juicesLEE, Youngseung; FINDLAY, Chris; MEULLENET, Jean-François et al.International journal of food science & technology. 2013, Vol 48, Num 1, pp 215-219, issn 0950-5423, 5 p.Article

A comparative study on phenolic profile, vitamin C content and antioxidant activity of Italian honeys of different botanical originPERNA, Annamaria; INTAGLIETTA, Immacolata; SIMONETTI, Amalia et al.International journal of food science & technology. 2013, Vol 48, Num 9, pp 1899-1908, issn 0950-5423, 10 p.Article

Anthocyanin and organic acid profiles of pomegranate (Punica granatum L.) juices from registered varieties in TurkeyTÜRKYILMAZ, Meltem.International journal of food science & technology. 2013, Vol 48, Num 10, pp 2086-2095, issn 0950-5423, 10 p.Article

Antibacterial mode of action of seed essential oil of Eleutherococcus senticosus against foodborne pathogensBAJPAI, Vivek K; SHARMA, Ajay; BAEK, Kwang-Hyun et al.International journal of food science & technology. 2013, Vol 48, Num 11, pp 2300-2305, issn 0950-5423, 6 p.Article

Antioxidant activity, phenolic and anthocyanin contents of various rhubarb (Rheum spp.) varietiesTAKEOKA, Gary R; LAN DAO; HARDEN, Leslie et al.International journal of food science & technology. 2013, Vol 48, Num 1, pp 172-178, issn 0950-5423, 7 p.Article

Antioxidant and anti-hypertensive activity of anthocyanin-rich extracts from hulless pigmented barley cultivarsLEE, Changho; HAN, Daeseok; KIM, Byoungmok et al.International journal of food science & technology. 2013, Vol 48, Num 5, pp 984-991, issn 0950-5423, 8 p.Article

Antioxidant capacity and total reducing power of balsamic and traditional balsamic vinegar from Modena and Reggio Emilia by conventional chemical assaysGRECO, Emanuela; CERVELLATI, Rinaldo; LITTERIO, Maria Luisa et al.International journal of food science & technology. 2013, Vol 48, Num 1, pp 114-120, issn 0950-5423, 7 p.Article

Bifidobacterial growth―promoting effect of yak milk κ-casein hydrolysates produced with different proteasesXI TANG; QIAN TIAN; XUE CHENG et al.International journal of food science & technology. 2013, Vol 48, Num 8, pp 1682-1687, issn 0950-5423, 6 p.Article

Changes of biogenic amines in Chinese low-salt fermented fish pieces (Suan yu) inoculated with mixed starter culturesXUEFENG ZENG; WENSHUI XIA; FANG YANG et al.International journal of food science & technology. 2013, Vol 48, Num 4, pp 685-692, issn 0950-5423, 8 p.Article

Characterisation of osmotically dehydrated papaya with further hot air drying and microwave vacuum dryingNIMMANPIPUG, Nutthanun; THERDTHAI, Nantawan; DHAMVITHEE, Pisit et al.International journal of food science & technology. 2013, Vol 48, Num 6, pp 1193-1200, issn 0950-5423, 8 p.Article

Characteristics of Aspergillus niger xylanases produced on rice husk and wheat bran in submerged culture and solid-state fermentation for an applicability proposalVENEGAS, Isabel Membrillo; FUENTES-HERNANDEZ, Janeth; GARCIA-RIVERO, Mayola et al.International journal of food science & technology. 2013, Vol 48, Num 9, pp 1798-1807, issn 0950-5423, 10 p.Article

Chlorine dioxide treatment decreases respiration and ethylene synthesis in fresh-cut 'Hami' melon fruitQIN GUO; XIN LV; FEI XU et al.International journal of food science & technology. 2013, Vol 48, Num 9, pp 1775-1782, issn 0950-5423, 8 p.Article

Co-inoculation of yeast and lactic acid bacteria to improve cherry wines sensory qualitySHU YANG SUN; HAN SHENG GONG; KUN ZHAO et al.International journal of food science & technology. 2013, Vol 48, Num 9, pp 1783-1790, issn 0950-5423, 8 p.Article