Deep (offset) non-invasive Raman spectroscopy for the evaluation of food and beverages – A review
Publication date: September 2021Source: LWT, Volume 149Author(s): Alejandra Arroyo-Cerezo, Ana M. Jimenez-Carvelo, Antonio González-Casado, Anastasios Koidis, Luis Cuadros-Rodríguez (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 6, 2021 Category: Food Science Source Type: research
Non-Saccharomyces yeasts as bioprotection in the composition of red wine and in the reduction of sulfur dioxide
Publication date: September 2021Source: LWT, Volume 149Author(s): Sara Windholtz, Pascaline Redon, Soizic Lacampagne, Laura Farris, Georgia Lytra, Margaux Cameleyre, Jean-Christophe Barbe, Joana Coulon, Joana Thibon, Isabelle Masneuf-Pomarède (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 6, 2021 Category: Food Science Source Type: research
Screening and preservation application of quorum sensing inhibitors of Pseudomonas fluorescens and Shewanella baltica in seafood products
Publication date: September 2021Source: LWT, Volume 149Author(s): Yanbo Wang, Yongzheng Wang, Jian Chen, Shigenobu Koseki, Qing Yang, Hejun Yu, Linglin Fu (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 6, 2021 Category: Food Science Source Type: research
Effect of flax gum on the functional properties of soy protein isolate emulsion gel
Publication date: September 2021Source: LWT, Volume 149Author(s): Chong-hao Bi, Shang-yi Chi, Xue-ying Wang, Ahmed Alkhatib, Zhi-gang Huang, Yi Liu (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 6, 2021 Category: Food Science Source Type: research
Phenotypic and probiotic characterization of isolated LAB from Himalayan cheese (Kradi/Kalari) and effect of simulated gastrointestinal digestion on its bioactivity
Publication date: September 2021Source: LWT, Volume 149Author(s): Mehvesh Mushtaq, Adil Gani, Nairah Noor, F.A. Masoodi (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 6, 2021 Category: Food Science Source Type: research
Potential probiotic lactic acid bacteria isolated from fermented gilaburu and shalgam beverages
Publication date: September 2021Source: LWT, Volume 149Author(s): Perihan Kubra Akman, Gorkem Ozulku, Fatih Tornuk, Hasan Yetim (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 6, 2021 Category: Food Science Source Type: research
Novel solid-state fermentation extraction of 5-O-caffeoylquinic acid from heilong48 soybean using Lactobacillus helviticus: Parametric screening and optimization
Publication date: September 2021Source: LWT, Volume 149Author(s): Nelson Dzidzorgbe Kwaku Akpabli-Tsigbe, Yongkun Ma, John-Nelson Ekumah, Juliet Osabutey, Jie Hu, Manqing Xu, Nana Adwoa Nkuma Johnson (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 6, 2021 Category: Food Science Source Type: research
Enriched Turkish noodles (Erişte) with stabilized wheat germ: Chemical, nutritional and cooking properties
Publication date: September 2021Source: LWT, Volume 149Author(s): M. Kürşat Demir, Nermin Bilgiçli, Selman Türker, Berat Demir (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 6, 2021 Category: Food Science Source Type: research
Physicochemical properties, fatty acid compositions, bioactive compounds, antioxidant activity and thermal behavior of rice bran oil obtained with aqueous enzymatic extraction
Publication date: September 2021Source: LWT, Volume 149Author(s): Duoxia Xu, Jia Hao, Zhenhua Wang, Dandan Liang, Junhai Wang, Yinsong Ma, Min Zhang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 6, 2021 Category: Food Science Source Type: research
Prebiotic wheat bread: Technological, sensorial and nutritional perspectives and challenges
Publication date: September 2021Source: LWT, Volume 149Author(s): Neda Mollakhalili-Meybodi, Masoumeh Arab, Amene Nematollahi, Amin Mousavi Khaneghah (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 6, 2021 Category: Food Science Source Type: research
Novel saltatory rolling circle amplification assay for rapid and visual detection of Campylobacter jejuni in chicken meat
Publication date: September 2021Source: LWT, Volume 149Author(s): A. Arun Prince Milton, Kasanchi M. Momin, G. Bhuvana Priya, Samir Das, M. Angappan, Arnab Sen, D.K. Sinha, Sandeep Ghatak (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 4, 2021 Category: Food Science Source Type: research
Impact of micro-oxygenation timing and rate of addition on color stabilization and chromatic characteristics of cabernet sauvignon wines
Publication date: September 2021Source: LWT, Volume 149Author(s): Aníbal Catania, Larry Lerno, Santiago Sari, Martín Fanzone, Federico Casassa, Anita Oberholster (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 4, 2021 Category: Food Science Source Type: research
Formulation and characterization of β-caryophellene-loaded lipid nanocarriers with different carrier lipids for food processing applications
Publication date: September 2021Source: LWT, Volume 149Author(s): Min Hyeock Lee, In Young Lee, Yong Gi Chun, Bum-Keun Kim (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 4, 2021 Category: Food Science Source Type: research
Contribution of ultrasound and conventional hot water to the inactivation of Rhizopus stolonifer in sweet potato
Publication date: August 2021Source: LWT, Volume 148Author(s): Lulu Li, Miao Zhang, Hong-Nan Sun, Tai-Hua Mu (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 4, 2021 Category: Food Science Source Type: research
Microbiological and sensory evaluation of meat sausage using thyme (Thymus vulgaris, L.) essential oil and powdered beet juice (Beta vulgaris L., Early Wonder cultivar)
Publication date: August 2021Source: LWT, Volume 148Author(s): Letícia Zarnott Lages, Marjana Radünz, Bruna Timm Gonçalves, Rafaela Silva da Rosa, Marina Vieira Fouchy, Rita de Cássia dos Santos da Conceição, Márcia Arocha Gularte, Carla Rosane Barboza Mendonça, Eliezer Avila Gandra (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 4, 2021 Category: Food Science Source Type: research
