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
Gaseous ozone treatment of chickpea grains: Effect on functional groups, thermal behavior, pasting properties, morphological features, and phytochemicals
Chowdaiah Nickhil
; Debabandya Mohapatra; Abhijit Kar; Saroj Kumar Giri; Uttam Singh Verma; Sangita Muchahary
Palabras clave: Food Science.
Pp. No disponible
Influence of high‐pressure processing on nutritional composition and bioactive compounds of Phaseolus coccineus L
Araceli Redondo‐Cuenca; Mercedes Martín Pedrosa; Ma Dolores Tenorio Sanz; Alejandra N. Alvarado López; Alejandra Garcia‐Alonso
Palabras clave: Food Science.
Pp. No disponible
Structure, physicochemical properties, antioxidant, and hypoglycemic activities of water‐soluble polysaccharides from millet bran
Sanhong Fan; Dingyi Guo; Jinhua Zhang; Yukun Yang; Hugui Xue; Tengda Xue; Baoqing Bai
Palabras clave: Food Science.
Pp. No disponible
A randomized clinical trial of beetroot juice consumption on inflammatory markers and oxidative stress in patients with type 2 diabetes
Laleh Karimzadeh; Vahideh Behrouz; Golbon Sohrab; Mehdi Hedayati; Golpar Emami
Palabras clave: Food Science.
Pp. No disponible
Effect of relative humidity on the quality and safety of peeled almond kernels ( Prunus dulcis Mill.) during simulated maritime transport/storage
Luana Fernandes; Francieli Graeff; Arij Jelassi; Michael Sulyok; Carolina Garcia; Nuno Rodrigues; José Alberto Pereira; Albino Bento; Alifa Kanoun; Paula Rodrigues; Ermelinda Lopes Pereira; Elsa Ramalhosa
Palabras clave: Food Science.
Pp. No disponible
Changes in odorants and flavor profile of heat‐processed beef flavor during storage
Zeyu Zhang; Imre Blank; Bei Wang; Yanping Cao
Palabras clave: Food Science.
Pp. No disponible
Composition, formation mechanism, and removal method of off‐odor in soymilk products
Guo‐Zhi Ji; Xiao‐Min Li; Yang Dong; Yu‐Dong Shi
Palabras clave: Food Science.
Pp. No disponible
Improving the chemical and sensory characteristics of red and white wines with pectinase‐producing non‐ Saccharomyces yeasts
Victoria D. Paup; Tara L. Barton; Charles G. Edwards; Iris Lange; B. Markus Lange; Jungmin Lee; Carolyn F. Ross
Palabras clave: Food Science.
Pp. No disponible
Cytotoxic activity of Solanum tuberosum polyphenolic extracts in human hepatocarcinoma cells is mediated by apoptosis and autophagy
María Julia Martínez; Adriana Balbina Andreu; Luciana Barbini
Palabras clave: Food Science.
Pp. No disponible
Convolutional neural network‐based portable computer vision system for freshness assessment of crayfish ( Prokaryophyllus clarkii )
Chao Wang; Yan Liu; Zhenzhen Xia; Qiao Wang; Shuo Duan; Zhiyong Gong; Jiwang Chen
Palabras clave: Food Science.
Pp. No disponible