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Comprehensive Reviews in Food Science and Food Safety
|
October 1, 2021
Reaction pathways and factors influencing nonenzymatic browning in shelf-stable fruit juices during storage
Carolien Buvé, Huong Tran Thuy Pham, Marc Hendrickx, et al.
Food Research International (Ottawa, Ont.)
|
August 8, 2022
Kinetics of phytate hydrolysis during storage of red kidney beans and the implication in hard-to-cook development
Irene Wainaina, Elizabeth Wafula, Ann Van Loey, et al.
Journal of Food Science
|
December 8, 2015
Kinetics of Thermal Inactivation of Peroxidase and Color Degradation of African Cowpea (Vigna unguiculata) Leaves
Michael Wawire, Indrawati Oey, Francis M Mathooko, et al.
Journal of Agricultural and Food Chemistry
|
February 16, 2013
Analysis of the thermally induced structural changes of bovine lactoferrin
Nicoleta Stănciuc, Iuliana Aprodu, Gabriela Râpeanu, et al.
Food Chemistry
|
May 9, 2015
Investigating chemical changes during shelf-life of thermal and high-pressure high-temperature sterilised carrot purees: A 'fingerprinting kinetics' approach
Biniam T Kebede, Tara Grauwet, Stijn Palmers, et al.
Food Research International (Ottawa, Ont.)
|
May 28, 2018
Flavor characterization of native Peruvian chili peppers through integrated aroma fingerprinting and pungency profiling
Eduardo Morales-Soriano, Biniam Kebede, Roberto Ugás, et al.
Food Chemistry
|
September 3, 2013
Microstructure and bioaccessibility of different carotenoid species as affected by high pressure homogenisation: a case study on differently coloured tomatoes
Agnese Panozzo, Lien Lemmens, Ann Van Loey, et al.
Food Research International (Ottawa, Ont.)
|
March 28, 2018
Temperature-pressure-time combinations for the generation of common bean microstructures with different starch susceptibilities to hydrolysis
Andrea Pallares Pallares, Sofie Rousseau, Claire Maria Chigwedere, et al.
Food Research International (Ottawa, Ont.)
|
March 1, 2021
Microscopic evidence for pectin changes in hard-to-cook development of common beans during storage
Dongyan Chen, Uyen Thai Thuc Pham, Ann Van Loey, et al.
Food Chemistry
|
March 25, 2018
The potential of kiwifruit puree as a clean label ingredient to stabilize high pressure pasteurized cloudy apple juice during storage
Junjie Yi, Biniam Kebede, Kristiani Kristiani, et al.
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of 12
Search research articles
Search
Showing results (61-70 of 112) with videos related to
Sort By:
Page
of 12
Comprehensive Reviews in Food Science and Food Safety
|
October 1, 2021
Reaction pathways and factors influencing nonenzymatic browning in shelf-stable fruit juices during storage
Carolien Buvé, Huong Tran Thuy Pham, Marc Hendrickx, et al.
Food Research International (Ottawa, Ont.)
|
August 8, 2022
Kinetics of phytate hydrolysis during storage of red kidney beans and the implication in hard-to-cook development
Irene Wainaina, Elizabeth Wafula, Ann Van Loey, et al.
Journal of Food Science
|
December 8, 2015
Kinetics of Thermal Inactivation of Peroxidase and Color Degradation of African Cowpea (Vigna unguiculata) Leaves
Michael Wawire, Indrawati Oey, Francis M Mathooko, et al.
Journal of Agricultural and Food Chemistry
|
February 16, 2013
Analysis of the thermally induced structural changes of bovine lactoferrin
Nicoleta Stănciuc, Iuliana Aprodu, Gabriela Râpeanu, et al.
Food Chemistry
|
May 9, 2015
Investigating chemical changes during shelf-life of thermal and high-pressure high-temperature sterilised carrot purees: A 'fingerprinting kinetics' approach
Biniam T Kebede, Tara Grauwet, Stijn Palmers, et al.
Food Research International (Ottawa, Ont.)
|
May 28, 2018
Flavor characterization of native Peruvian chili peppers through integrated aroma fingerprinting and pungency profiling
Eduardo Morales-Soriano, Biniam Kebede, Roberto Ugás, et al.
Food Chemistry
|
September 3, 2013
Microstructure and bioaccessibility of different carotenoid species as affected by high pressure homogenisation: a case study on differently coloured tomatoes
Agnese Panozzo, Lien Lemmens, Ann Van Loey, et al.
Food Research International (Ottawa, Ont.)
|
March 28, 2018
Temperature-pressure-time combinations for the generation of common bean microstructures with different starch susceptibilities to hydrolysis
Andrea Pallares Pallares, Sofie Rousseau, Claire Maria Chigwedere, et al.
Food Research International (Ottawa, Ont.)
|
March 1, 2021
Microscopic evidence for pectin changes in hard-to-cook development of common beans during storage
Dongyan Chen, Uyen Thai Thuc Pham, Ann Van Loey, et al.
Food Chemistry
|
March 25, 2018
The potential of kiwifruit puree as a clean label ingredient to stabilize high pressure pasteurized cloudy apple juice during storage
Junjie Yi, Biniam Kebede, Kristiani Kristiani, et al.
Page
of 12