LWT - Food Science and Technology, 0023-6438

Tidskrift

Fler filtreringsmöjligheter
  1. 2021
  2. In vitro gastrointestinal digestion and colonic fermentation of phenolic compounds in UV-C irradiated pineapple (Ananas comosus) snack-bars

    Diana Del juncal-Guzmán, Luz M. Hernández-Maldonado, Jorge A. Sánchez-Burgos, Gustavo A. González-Aguilar, Victor M. Ruiz-Valdiviezo, Juscelino Tovar & Sonia G. Sáyago-Ayerdi, 2021 mar, I : LWT. 138, 8 s., 110636.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  3. 2020
  4. 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, I : LWT - Food Science and Technology. 108834.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  5. 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, I : LWT. 131, 109762.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  6. 2019
  7. 2016
  8. Storage stability of freeze-dried, spray-dried and drum-dried skim milk powders evaluated by available lysine

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  9. 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 maj 1, I : LWT - Food Science and Technology. 68, s. 288-294 7 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  10. 2015
  11. Influence of vacuum impregnation and pulsed electric field on the freezing temperature and ice propagation rates of spinach leaves

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  12. 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, I : LWT - Food Science and Technology. 60, 2, s. 766-772

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  13. 2014
  14. 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, I : LWT - Food Science and Technology. 56, 2, s. 309-314

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  15. 2013
  16. 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, I : LWT - Food Science and Technology. 52, 2, s. 146-150

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  17. 2012
  18. 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, I : LWT - Food Science and Technology. 47, 1, s. 161-166

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  19. 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, I : LWT - Food Science and Technology. 49, 2, s. 320-323

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  20. 2010
  21. 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, I : LWT - Food Science and Technology. 43, 1, s. 105-112 8 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  22. 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, I : LWT - Food Science and Technology. 43, 7, s. 1009-1017

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  25. 2009
  26. 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, I : LWT - Food Science and Technology. 42, 7, s. 1213-1218 6 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  27. 2008
  28. Rheological and structural characterization of tomato paste and its influence on the quality of ketchup

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  29. 2007
  30. 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 maj 1, I : LWT - Food Science and Technology. 40, 4, s. 722-729 8 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  33. Soaking in a NaCl solution produce paler potato chips

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  34. 2006
  35. 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 okt 1, I : LWT - Food Science and Technology. 39, 8, s. 947-951 5 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  36. 2005
  37. 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, I : LWT - Food Science and Technology. 38, 2, s. 151-155

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  38. 2003
  39. 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.

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  40. Gelatinization and retrogradation of potato (Solanum tuberosum) starch in situ as assessed by differential scanning calorimetry (DSC).

    Malin Sjöö & Ann-Charlotte Eliasson, 2003, I : LWT - Food Science and Technology. 36, 8, s. 735-741

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift