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
Optimized pressurized hot water extraction, HPLC/LC‐MS characterization, and bioactivity of Tetrapleura tetraptera L. dry fruit polyphenols
Courage Sedem Dzah
Palabras clave: Food Science.
Pp. No disponible
Screening new breeding japonica rice varieties by rice quality, three processing characteristics, and odor characteristics
Sailimuhan Asimi; Ren Xin; Zhang Min; Li Sixuan; Qixin Lv; Meng Lingqi
Palabras clave: Food Science.
Pp. No disponible
Comparative study of phenolic compounds reveals a positive relationship between astringency and the phenolic composition in table grape varieties
Jiao Feng; Niels Nieuwenhuizen; Ross Atkinson; Wu Wang; Jingjue Zeng; Huan Zheng; Jianmin Tao
Palabras clave: Food Science.
Pp. No disponible
The effect of barley to wheat ratio in malt blends on protein composition and physicochemical characteristics of wort and beer
Xiu Li; Junhua Yang; Lan Xie; Yuhong Jin; Junhan Liu; Wenjiao Xing
Palabras clave: Food Science.
Pp. No disponible
Sensory properties of 6‐ and 18‐month‐stored wines made with pectinase‐producing non‐ Saccharomyces yeasts
Victoria D. Paup; Jesse J. Aplin; Rachel I. Potter; Charles G. Edwards; Jungmin Lee; Carolyn F. Ross
Palabras clave: Food Science.
Pp. No disponible
Effects of hot‐air drying on the bioactive compounds, quality attributes, and drying and color change kinetics of coffee leaves
Yuanyuan Huang; Yu Sun; Tingting Lu; Xiumin Chen
Palabras clave: Food Science.
Pp. No disponible
Eggshell waste separation process assisted with pressure‐vacuum: Process conditions and optimization
Yuan Chi; Mengmeng Lin; Daming Zuo; Hailing Wang; Yujie Chi
Palabras clave: Food Science.
Pp. No disponible
Characterization of the aroma compounds in crystal malt
Guolin Cai; Hong Gu; Bingxin Han; Hua Yang; Xiaomin Li; Jian Lu
Palabras clave: Food Science.
Pp. No disponible
Impact of functional spray coatings on smoke volatile phenol compounds and Pinot noir grape growth
Trung T. Tran; Jooyeoun Jung; Lindsay Garcia; Joseph B. DeShields; D. Cole Cerrato; Michael H. Penner; Elizabeth Tomasino; Alexander D. Levin; Yanyun Zhao
Palabras clave: Food Science.
Pp. No disponible
Effect of combining UV‐C irradiation and vacuum sealing on the shelf life of fresh strawberries and tomatoes
Asrar Damdam; Ashwaq Al‐Zahrani; Lama Salah; Khaled Nabil Salama
Palabras clave: Food Science.
Pp. No disponible