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
Effects of Coix seed extract, Lactobacillus paracasei K56, and their combination on the glycolipid metabolism in obese mice
Wei Zhang; Xiuzhen Jia; Yuhan Xu; Qiaoling Xie; Meizhen Zhu; Zifu Zhao; Jingyu Hao; Haoqiu Li; Jinrui Du; Yan Liu; Wei‐Hsien Liu; Xia Ma; Weilian Hung; Haotian Feng; Hongwei Li
Palabras clave: Food Science.
Pp. No disponible
Optimization of tannin‐containing sorghum bran addition to gluten‐free bread
Ryan Ardoin; Brennan Smith; Scott Bean; Fadi Aramouni
Palabras clave: Food Science.
Pp. No disponible
Production of salad dressings via the use of economically prepared cellulose nanofiber from lime residue as a functional ingredient
Charuwan Hongho; Naphaporn Chiewchan; Sakamon Devahastin
Palabras clave: Food Science.
Pp. No disponible
Insight into property, function, and digestion of potato starch modified by phenolic compounds with varying structures
Nan Chen; Hao‐Xiang Gao; Qiang He; Wei‐Cai Zeng
Palabras clave: Food Science.
Pp. No disponible
Consumer preferences for the color of unprocessed animal foods
Brianne Andrea Altmann; Anna Trinks; Daniel Mörlein
Palabras clave: Food Science.
Pp. No disponible
Consumer perception of restaurant and ready‐to‐eat cheese dips
Anita R. Best; Clara M. Racette; MaryAnne Drake
Palabras clave: Food Science.
Pp. No disponible
Effect of DAP and glutamine supplementation on sulfur‐containing volatiles and sensory properties of Chardonnay wine fermented with Saccharomyces cerevisiae yeast
Hangxin Zhu; Hongyan Yang; Xianyu Zhou; Huan Li; Ruiqi Feng; Fang Yuan; Siyi Pan; Xiaoyun Xu
Palabras clave: Food Science.
Pp. No disponible
Sensory descriptive analysis of hard ciders from the Northeast and Mid‐Atlantic United States
Martha D Calvert; Clinton L Neill; Amanda C. Stewart; Jacob Lahne
Palabras clave: Food Science.
Pp. No disponible
Understanding the influence of genotype and temperature on proteolytic activity in distinct barley genotypes
Heena Rani; Rachana D Bhardwaj; Simarjit Kaur
Palabras clave: Food Science.
Pp. No disponible
The impact of wounding and postharvest storage conditions on retention of soluble protein in sugar beet leaves
Bastiaan Brouwer; Maxence J. M. Paillart; Marieke E. Bruins; Edo Wissink; Mariska Nijenhuis‐de Vries; Manon Mensink; Helene Bode‐Mocking; Willemijn Liese; Peter Geerdink; Esther M. Hogeveen‐van Echtelt; Ernst J. Woltering
Palabras clave: Food Science.
Pp. No disponible