LWT - Food Science and Technology, 0023-6438

Tidskrift

Fler filtreringsmöjligheter
  1. 2019
  2. 2016
  3. Storage stability of freeze-dried, spray-dried and drum-dried skim milk powders evaluated by available lysine

    Aalaei, K., Marilyn Rayner & Ingegerd Sjöholm, 2016 nov 1, I : LWT- Food Science and Technology. 73, s. 675-682 8 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  4. Lactobacillus plantarum strains for multifunctional oat-based foods

    Russo, P., de Chiara, M. L. V., Capozzi, V., Arena, M. P., Amodio, M. L., Ana Rascón, Dueñas, M. T., López, P. & Spano, G., 2016 maj 1, I : LWT- Food Science and Technology. 68, s. 288-294 7 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  5. 2015
  6. Influence of vacuum impregnation and pulsed electric field on the freezing temperature and ice propagation rates of spinach leaves

    Dymek, K., Petr Dejmek, Federico Gomez & Wisniewski, M., 2015, I : LWT- Food Science and Technology. 64, 1, s. 497-502

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

    Zamora-Gasga, V. M., Loarca-Pina, G., Alberto Vazquez-Landaverde, P., Isela Ortiz-Basurto, R., Juscelino Tovar & Sayago-Ayerdi, S. G., 2015, I : LWT- Food Science and Technology. 60, 2, s. 766-772

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  8. 2014
  9. Granola bars prepared with Agave tequilana ingredients: Chemical composition and in vitro starch hydrolysis

    Zamora-Gasga, V. M., Bello-Perez, L. A., Ortiz-Basurto, R. I., Juscelino Tovar & Sayago-Ayerdi, S. G., 2014, I : LWT- Food Science and Technology. 56, 2, s. 309-314

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  10. 2013
  11. Effect of vacuum infused cryoprotectants on the freezing tolerance of strawberry tissues

    Velickova, E., Tylewicz, U., Dalla Rosa, M., Winkelhausen, E., Kuzmanova, S. & Federico Gomez, 2013, I : LWT- Food Science and Technology. 52, 2, s. 146-150

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  12. 2012
  13. Effect of pulsed electric field on the germination of barley seeds

    Dymek, K., Petr Dejmek, Panarese, V., Vicente, A. A., Lars Wadsö, Finnie, C. & Federico Gomez, 2012, I : LWT- Food Science and Technology. 47, 1, s. 161-166

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  15. 2010
  16. Pressurized liquids as an alternative process to antioxidant carotenoids' extraction from Haematococcus pluvialis microalgae

    Jaime, L., Rodríguez-Meizoso, I., Cifuentes, A., Santoyo, S., Suarez, S., Ibáñez, E. & Señorans, F. J., 2010 jan, I : LWT - Food Science and Technology. 43, 1, s. 105-112 8 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

    Galanakis, C. M., Eva Tornberg & Gekas, V., 2010, I : LWT- Food Science and Technology. 43, 7, s. 1009-1017

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

    Galanakis, C. M., Eva Tornberg & Gekas, V., 2010, I : LWT- Food Science and Technology. 43, 7, s. 1018-1025

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

    Galanakis, C. M., Eva Tornberg & Gekas, V., 2010, I : LWT- Food Science and Technology. 43, 7, s. 1001-1008

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  20. 2009
  21. Green processes based on the extraction with pressurized fluids to obtain potent antimicrobials from Haematococcus pluvialis microalgae

    Santoyo, S., Rodríguez-Meizoso, I., Cifuentes, A., Jaime, L., García-Blairsy Reina, G., Señorans, F. J. & Ibáñez, E., 2009 sep, I : LWT - Food Science and Technology. 42, 7, s. 1213-1218 6 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  22. 2008
  23. Rheological and structural characterization of tomato paste and its influence on the quality of ketchup

    Bayod, E., Pilman Willers, E. & Eva Tornberg, 2008, I : LWT- Food Science and Technology. 41, 7, s. 1289-1300

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  24. 2007
  25. Fibre concentrate from mango fruit: Characterization, associated antioxidant capacity and application as a bakery product ingredient

    Vergara-Valencia, N., Granados-Pérez, E., Agama-Acevedo, E., Juscelino Tovar, Ruales, J. & Bello-Pérez, L. A., 2007 maj 1, I : LWT - Food Science and Technology. 40, 4, s. 722-729 8 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

    Viklund, G., Mendoza, F., Ingegerd Sjöholm & Kerstin Skog, 2007, I : LWT- Food Science and Technology. 40, 6, s. 1066-1071

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

    Widén, H. & Hall, G., 2007, I : LWT- Food Science and Technology. 40, 1, s. 66-72

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  28. Soaking in a NaCl solution produce paler potato chips

    Santis, N., Mendoza, F., Moyano, P., Pedreschi, F. & Petr Dejmek, 2007, I : LWT- Food Science and Technology. 40, 2, s. 307-312

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  29. 2006
  30. In vitro digestion rate and resistant starch content of tortillas stored at two different temperatures

    Islas-Hernández, J. J., Rendón-Villalobos, R., Agama-Acevedo, E., Gutiérrez-Meraz, F., Juscelino Tovar, Arámbula-Villa, G. & Bello-Pérez, L. A., 2006 okt 1, I : LWT - Food Science and Technology. 39, 8, s. 947-951 5 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  31. 2005
  32. Growth and exopolysaccharide formation by Pediococcus damnosus 2.6 in beta-glucan suspensions of oat and barley

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  33. 2003
  34. Comparison of growth characteristics and exopolysaccharide formation of two lactic acid bacteria strains, Pediococcus damnosus 2.6 and Lactobacillus brevis G-77, in an oat-based, non-dairy medium.

    Mårtensson, O., Duenas-Chasco, M., Irastorza, A., Öste, R. & Olle Holst, 2003, I : LWT- Food Science and Technology. 36, 3, s. 353-357

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift