LWT - Food Science and Technology, 0023-6438

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  1. 2020
  2. Effect of the addition of thermostable and non-thermostable type 2 resistant starch (RS2) in cake batters

    Perla A. Magallanes-Cruz, Luis A. Bello-Pérez, Edith Agama-Acevedo, Juscelino Tovar & Roselis Carmona-Garcia, 2020, In : LWT - Food Science and Technology. 108834.

    Research output: Contribution to journalArticle

  3. Enzyme synergy for the production of arabinoxylo-oligosaccharides from highly substituted arabinoxylan and evaluation of their prebiotic potential

    Abhishek Bhattacharya, Andrea Ruthes, Francisco Vilaplana, Eva Nordberg Karlsson, Patrick Adlecreutz & Henrik Stålbrand, 2020, In : LWT. 131, 109762.

    Research output: Contribution to journalArticle

  4. 2019
  5. 2016
  6. Lactobacillus plantarum strains for multifunctional oat-based foods

    Pasquale Russo, Maria Lucia Valeria de Chiara, Vittorio Capozzi, Mattia Pia Arena, Maria Luisa Amodio, Ana Rascón, María Teresa Dueñas, Paloma López & Giuseppe Spano, 2016 May 1, In : LWT - Food Science and Technology. 68, p. 288-294 7 p.

    Research output: Contribution to journalArticle

  7. 2015
  8. In vitro colonic fermentation of food ingredients isolated from Agave tequilana Weber var. azul applied on granola bars

    Victor Manuel Zamora-Gasga, Guadalupe Loarca-Pina, Pedro Alberto Vazquez-Landaverde, Rosa Isela Ortiz-Basurto, Juscelino Tovar & Sonia G. Sayago-Ayerdi, 2015, In : LWT - Food Science and Technology. 60, 2, p. 766-772

    Research output: Contribution to journalArticle

  9. 2014
  10. Granola bars prepared with Agave tequilana ingredients: Chemical composition and in vitro starch hydrolysis

    Victor M. Zamora-Gasga, Luis A. Bello-Perez, Rosa I. Ortiz-Basurto, Juscelino Tovar & Sonia G. Sayago-Ayerdi, 2014, In : LWT - Food Science and Technology. 56, 2, p. 309-314

    Research output: Contribution to journalArticle

  11. 2013
  12. Effect of vacuum infused cryoprotectants on the freezing tolerance of strawberry tissues

    Elena Velickova, Urszula Tylewicz, Marco Dalla Rosa, Eleonora Winkelhausen, Slobodanka Kuzmanova & Federico Gomez, 2013, In : LWT - Food Science and Technology. 52, 2, p. 146-150

    Research output: Contribution to journalArticle

  13. 2012
  14. Effect of pulsed electric field on the germination of barley seeds

    Katarzyna Dymek, Petr Dejmek, Valentina Panarese, Antonio A. Vicente, Lars Wadsö, Christine Finnie & Federico Gomez, 2012, In : LWT - Food Science and Technology. 47, 1, p. 161-166

    Research output: Contribution to journalArticle

  15. The potential role of isothermal calorimetry in studies of the stability of fresh-cut fruits

    P. Rocculi, V. Panarese, U. Tylewicz, P. Santagapita, E. Cocci, Federico Gomez, S. Romani & M. Dalla Rosa, 2012, In : LWT - Food Science and Technology. 49, 2, p. 320-323

    Research output: Contribution to journalArticle

  16. 2010
  17. Pressurized liquids as an alternative process to antioxidant carotenoids' extraction from Haematococcus pluvialis microalgae

    Laura Jaime, Irene Rodríguez-Meizoso, Alejandro Cifuentes, Susana Santoyo, Sonia Suarez, Elena Ibáñez & Francisco Javier Señorans, 2010 Jan, In : LWT - Food Science and Technology. 43, 1, p. 105-112 8 p.

    Research output: Contribution to journalArticle

  18. A study of the recovery of the dietary fibres from olive mill wastewater and the gelling ability of the soluble fibre fraction

    Charis M. Galanakis, Eva Tornberg & Vassilis Gekas, 2010, In : LWT - Food Science and Technology. 43, 7, p. 1009-1017

    Research output: Contribution to journalArticle

  19. Dietary fiber suspensions from olive mill wastewater as potential fat replacements in meatballs

    Charis M. Galanakis, Eva Tornberg & Vassilis Gekas, 2010, In : LWT - Food Science and Technology. 43, 7, p. 1018-1025

    Research output: Contribution to journalArticle

  20. The effect of heat processing on the functional properties of pectin contained in olive mill wastewater

    Charis M. Galanakis, Eva Tornberg & Vassilis Gekas, 2010, In : LWT - Food Science and Technology. 43, 7, p. 1001-1008

    Research output: Contribution to journalArticle

  21. 2009
  22. Green processes based on the extraction with pressurized fluids to obtain potent antimicrobials from Haematococcus pluvialis microalgae

    Susana Santoyo, I. Rodríguez-Meizoso, Alejandro Cifuentes, Laura Jaime, G. García-Blairsy Reina, Francisco Javier Señorans & Elena Ibáñez, 2009 Sep, In : LWT - Food Science and Technology. 42, 7, p. 1213-1218 6 p.

    Research output: Contribution to journalArticle

  23. 2008
  24. Rheological and structural characterization of tomato paste and its influence on the quality of ketchup

    Elena Bayod, Ene Pilman Willers & Eva Tornberg, 2008, In : LWT - Food Science and Technology. 41, 7, p. 1289-1300

    Research output: Contribution to journalArticle

  25. 2007
  26. Fibre concentrate from mango fruit: Characterization, associated antioxidant capacity and application as a bakery product ingredient

    Nely Vergara-Valencia, Eliana Granados-Pérez, Edith Agama-Acevedo, Juscelino Tovar, Jenny Ruales & Luis A. Bello-Pérez, 2007 May 1, In : LWT - Food Science and Technology. 40, 4, p. 722-729 8 p.

    Research output: Contribution to journalArticle

  27. An experimental set-up for studying acrylamide formation in potato crisps

    Gunilla Viklund, Fernando Mendoza, Ingegerd Sjöholm & Kerstin Skog, 2007, In : LWT - Food Science and Technology. 40, 6, p. 1066-1071

    Research output: Contribution to journalArticle

  28. Sensory characterization of polyester-based bottle material inertness using threshold odour number determination

    Heléne Widén & Gunnar Hall, 2007, In : LWT - Food Science and Technology. 40, 1, p. 66-72

    Research output: Contribution to journalArticle

  29. Soaking in a NaCl solution produce paler potato chips

    Nathalie Santis, Fernando Mendoza, Pedro Moyano, Franco Pedreschi & Petr Dejmek, 2007, In : LWT - Food Science and Technology. 40, 2, p. 307-312

    Research output: Contribution to journalArticle

  30. 2006
  31. In vitro digestion rate and resistant starch content of tortillas stored at two different temperatures

    José Juan Islas-Hernández, Rodolfo Rendón-Villalobos, Edith Agama-Acevedo, Felipe Gutiérrez-Meraz, Juscelino Tovar, Gerónimo Arámbula-Villa & Luis Arturo Bello-Pérez, 2006 Oct 1, In : LWT - Food Science and Technology. 39, 8, p. 947-951 5 p.

    Research output: Contribution to journalArticle

  32. 2005
  33. Growth and exopolysaccharide formation by Pediococcus damnosus 2.6 in beta-glucan suspensions of oat and barley

    O Martensson, C Jönsson, M Duenas-Chasco, A Irastorza, Rickard Öste & Olle Holst, 2005, In : LWT - Food Science and Technology. 38, 2, p. 151-155

    Research output: Contribution to journalArticle

  34. 2003