Effects of extremely low frequency electromagnetic field on the freezing processes of two liquid systems
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2018.12.079
Extrusion cooking increases soluble dietary fibre of lupin seed coat
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2018.10.018
Microgreens of Brassicaceae: Genetic diversity of phytochemical concentrations and antioxidant capacity
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2018.10.076
Ten new pentapeptides from protein hydrolysate of miiuy croaker (Miichthys miiuy) muscle: Preparation, identification, and antioxidant activity evaluation
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2019.01.054
Effects of freezing, convective and microwave-vacuum drying on the content of bioactive compounds and color of cranberries
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2019.01.041
Effects of different drying methods on the physicochemical properties and antioxidant activities of isolated acorn polysaccharides
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2018.10.027
Screening of autochthonous lactic acid bacteria strains from artisanal soft cheese: probiotic characteristics and prebiotic metabolism
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2019.108388
Electro-encapsulation of Lactobacillus casei in high-resistant capsules of whey protein containing transglutaminase enzyme
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2018.12.022
Preparation of astaxanthin-encapsulated complex with zein and oligochitosan and its application in food processing
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2019.02.055
Bee bread as a functional product: Chemical composition and bioactive properties
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2019.02.008
Complexation of rice proteins and whey protein isolates by structural interactions to prepare soluble protein composites
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2018.11.006
Orange juice added with L. casei: is there an impact of the probiotic addition methodology on the quality parameters?
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2019.02.047
Physicochemical and microbial changes in yogurts produced under different pressure and temperature conditions
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2018.09.074
Fruit jellies enriched with dietary fibre: Development and characterization of a novel functional food product
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2019.05.031
Development of an environmentally-friendly solvent-free extraction of saffron bioactives using subcritical water
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2019.108428
Pretreatment of ultrasound combined vacuum enhances the convective drying efficiency and physicochemical properties of okra (Abelmoschus esculentus)
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2019.05.099
Partial substitution of fat with rye bran fibre in Frankfurter sausages – Bridging technological and sensory attributes through inclusion of collagenous protein
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2018.11.055
Immobilization of fungal inulinase on hetero-functionalized carbon nanofibers for the production of fructose from inulin
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/j.lwt.2019.108569
Characterization of dietary fiber from wheat bran (Triticum aestivum L.) and its effect on the digestion of surimi protein
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2018.12.024
Effect of enzymatic hydrolysis on the solubility of egg yolk powder from the changes in structure and functional properties
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2019.04.070
Functional and compositional changes of orange peel fiber thermally-treated in a twin extruder
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2019.05.082
Characterization of corn (Zea mays L.) bran as a new food ingredient for snack bars
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2018.11.088
Hyperspectral imaging as a novel system for the authentication of spices: A nutmeg case study
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2019.01.045
In vitro evaluation by PCA and AHP of potential antidiabetic properties of lactic acid bacteria isolated from traditional fermented food.
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2019.108455
Optimization of the production of structured lipid by enzymatic interesterification from coconut (Cocos nucifera) oil and sesame (Sesamum indicum) oil using Response Surface Methodology
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2018.11.085
Volatile fingerprinting differentiates diverse-aged craft beers
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2019.03.044
Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/j.lwt.2019.108555
An insight on antioxidant properties of the intracellular content of Lactobacillus casei CRL-431
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2018.12.015
Extraction optimization, antidiabetic and antiglycation potentials of aqueous glycerol extract from rice (Oryza sativa L.) bran
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2019.01.006
Effects of polymerized whey protein prepared directly from cheese whey as fat replacer on physiochemical, texture, microstructure and sensory properties of low-fat set yogurt
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2019.108268
Protection and delivery of mandarin (Citrus reticulata Blanco) peel extracts by encapsulation of whey protein concentrate nanoparticles
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2018.09.044
Organic versus conventional beetroot. Bioactive compounds and antioxidant properties
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/j.lwt.2019.108552
Structural changes and emulsion properties of goose liver proteins obtained by isoelectric solubilisation/precipitation processes
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2018.12.019
Use of encapsulated maltogenic amylase in malotodextrins with different formulations in making gluten-free breads
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2019.04.076
Sensory and physico-chemical properties of wholegrain wheat bread prepared with selected food by-products
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2019.108414
Development of an UHPLC-Q-Orbitrap HRMS method for simultaneous determination of mycotoxins and isoflavones in soy-based burgers
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2018.09.046
From the isolation of bacteriocinogenic LAB strains to the application for fish paste biopreservation
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2019.04.079
Protective cultures against foodborne pathogens in a nitrite reduced fermented meat product
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2018.11.022
The impact of E-beam treatment on the microbial population and sensory quality of hard annatto-coloured cheese
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2018.11.045
Raman spectroscopic analysis of food-borne microorganisms
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2019.108419
HMF formation, diastase activity and proline content changes in bee pollen dried by different drying methods
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2019.108273
Selective culture medium for the enumeration of Lactobacillus plantarum in the presence of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2019.108365
Allergenicity of apple allergen Mal d 1 as effected by polyphenols and polyphenol oxidase due to enzymatic browning
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2019.108289
Physicochemical properties of mealworm (Tenebrio molitor) powders manufactured by different industrial processes
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2019.108514
Bioactive water-soluble peptides from fresh buffalo cheese may be used as product markers
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2019.03.035
Inhibitory effect of vanillin on the virulence factors and biofilm formation of Hafnia alvei
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2018.12.038
Dynamic self-recovery of injured Escherichia coli O157:H7 induced by high pressure processing
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2019.108308
Impact of peanut roasting on salmonella spp. survival
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2019.03.030
Physicochemical properties and bacterial community dynamics of hongeo, a Korean traditional fermented skate product, during fermentation at 10 °C
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2019.01.048
Impact of heat treatment and acid gelation on polyphenol enriched milk samples
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2019.108282
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