Catálogo de publicaciones - revistas
Journal of Food Science
Resumen/Descripción – provisto por la editorial en inglés
The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science.Palabras clave – provistas por la editorial
Food chemistry; food engineering; food microbiology; sensory science; food safety; food processing a
Disponibilidad
| Institución detectada | Período | Navegá | Descargá | Solicitá |
|---|---|---|---|---|
| No detectada | desde ene. 1997 / hasta dic. 2023 | Wiley Online Library |
Información
Tipo de recurso:
revistas
ISSN impreso
0022-1147
ISSN electrónico
1750-3841
Editor responsable
John Wiley & Sons, Inc. (WILEY)
País de edición
Estados Unidos
Fecha de publicación
1961-
Cobertura temática
Tabla de contenidos
The effect of aquaponics on tomato ( Solanum lycopersicum ) sensory, quality, and safety outcomes
Brittany Kralik; Natalie Nieschwitz; Kevin Neves; Nicholas Zeedyk; Hans Wildschutte; Jonathan Kershaw
Palabras clave: Food Science.
Pp. No disponible
Older adults’ acceptance of ready‐to‐eat meals in relation to food choice and sensory ability
Olivia Chaffee; Carolyn F. Ross
Palabras clave: Food Science.
Pp. No disponible
Squalene encapsulation by emulsification and freeze‐drying process: Effects on bread fortification
Osvaldo E. Sponton; Adrián A. Perez; Carlos Osella; Facundo Cuffia; Cecilia Fenoglio; Andrea Piagentini; Liliana G. Santiago
Palabras clave: Food Science.
Pp. No disponible
Effects of processing methods on the aroma constituents of hihatsumodoki ( Piper retrofractum Vahl)
Moena Oe; Koji Wada; Yonathan Asikin; Mika Arakaki; Masahiro Horiuchi; Makoto Takahashi
Palabras clave: Food Science.
Pp. No disponible
Chemometric analysis of Tunisian durum wheat metabolites using UPLC‐ESI‐QTOF‐MS/MS
Hédia Manai‐Djebali; Amani Taamalli; Ihsan Iswaldi; David Arráez‐Román; Antonio Segura‐Carretero; Ahmed Marouani; Ahmed Mliki; Manuel A. Martínez‐Cañas; Abdelwahed Ghorbel
Palabras clave: Food Science.
Pp. No disponible
The effect of various washing methods on pesticide residues, toxic and essential elements removal in rice
Dalal Alqahtani; Khulood Alnabati; Mohammed A. Al‐Mutairi; Rakan Alajmi; Taghreed Alsaleem; Sara Almanna; Abdullah M. Alowaifeer
Palabras clave: Food Science.
Pp. No disponible
Structure, antioxidant properties, and protective effects on DNA damage of exopolysaccharides from Clostridium butyricum
Guolin Cai; Yongzhe Geng; Yifan Liu; Shaojie Yang; Xiaomin Li; Haiyan Sun; Jian Lu
Palabras clave: Food Science.
Pp. No disponible
Preparation of a broad‐specificity antibody against zearalenone and its primary analogues and development of immunoassay of Coicis Semen and related products
Jiao Tian; Jiaoyang Luo; Jiaan Qin; Yudan Wang; Xinqi Sun; Jing Zhang; Tongwei Ke; Mengyue Guo; Haonan Ruan; Fang An; Meihua Yang
Palabras clave: Food Science.
Pp. No disponible
Chemical composition, antioxidant, and antimicrobial activities of P. roxburghii oleoresin essential oils extracted by steam distillation, superheated steam, and supercritical fluid CO 2 ex
Muhammad Adnan Ayub; Nasrin Choobkar; Muhammad Asif Hanif; Mazhar Abbas; Qurat Ul Ain; Muhammad Riaz; Amir Daraei Garmakhany
Palabras clave: Food Science.
Pp. No disponible
Effect of Lactobacillus ( L. acidophilus NCIB1899 , L. casei CRL 431 , L. paracasei LP33) fermentation on free and bound polyphenol
Jigang Zhang; Xudong Huang; Jianghua Cheng; Chuyan Wang
Palabras clave: Food Science.
Pp. No disponible