International Journal of Food Science & Technology
Latest Publications

TOTAL DOCUMENTS

8778

(FIVE YEARS 1056)

H-INDEX

(FIVE YEARS 4)

Published By Wiley (Blackwell Publishing)

1365-2621, 0950-5423

Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Use of essential oils and phytochemicals against the mycotoxins producing fungi for shelf‐life enhancement and food preservation

International Journal of Food Science & Technology ◽

10.1111/ijfs.15563 ◽

2022 ◽

Author(s):

Pradeep Kumar ◽

Dipendra Kumar Mahato ◽

Akansha Gupta ◽

Shikha Pandhi ◽

Sadhna Mishra ◽

...

Keyword(s):

Essential Oils ◽

Shelf Life ◽

Food Preservation ◽

Life Enhancement

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Emulsifying properties of pea protein/guar gum conjugates and mayonnaise application

International Journal of Food Science & Technology ◽

10.1111/ijfs.15564 ◽

2022 ◽

Author(s):

Yanting Shen ◽

Karthik Sajith Babu ◽

Jayendra Amamcharla ◽

Yonghui Li

Keyword(s):

Guar Gum ◽

Emulsifying Properties ◽

Pea Protein

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Effect of Pasteurization on Membrane Proteins and Oxidative Stability of Oil Bodies in Various Crops

International Journal of Food Science & Technology ◽

10.1111/ijfs.15562 ◽

2022 ◽

Author(s):

Wu Lichun ◽

Yufan Sun ◽

Mengxue Kang ◽

Mingming Zhong ◽

Baokun Qi ◽

...

Keyword(s):

Membrane Proteins ◽

Oxidative Stability ◽

Oil Bodies

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Synthesis and antibacterial properties of new monomethyl fumaric acid‐modified chitosan oligosaccharide derivatives

International Journal of Food Science & Technology ◽

10.1111/ijfs.15556 ◽

2022 ◽

Author(s):

Lingyu Zhao ◽

Imran Mahmood Khan ◽

Bin Wang ◽

Lin Yue ◽

Yin Zhang ◽

...

Keyword(s):

Fumaric Acid ◽

Antibacterial Properties ◽

Chitosan Oligosaccharide ◽

Modified Chitosan

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Modulation of aroma compounds in yeast and lactic acid bacterium co‐fermented pork hydrolysates by thermal treatment and addition of aroma precursors (cysteine and xylose)

International Journal of Food Science & Technology ◽

10.1111/ijfs.15560 ◽

2022 ◽

Author(s):

Xinzhi Li ◽

Shao‐Quan Liu

Keyword(s):

Lactic Acid ◽

Thermal Treatment ◽

Lactic Acid Bacterium ◽

Aroma Compounds ◽

Aroma Precursors

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Anthocyanin‐fortified konjac glucomannan/sodium alginate composite edible boba: characteristics of texture, microstructure, in vitro release behavior and antioxidant capacity

International Journal of Food Science & Technology ◽

10.1111/ijfs.15557 ◽

2022 ◽

Author(s):

Sha Liu ◽

JianHui Xiao ◽

YaPing Feng ◽

MianLing Zhang ◽

Ying Li ◽

...

Keyword(s):

Antioxidant Capacity ◽

Sodium Alginate ◽

In Vitro Release ◽

Konjac Glucomannan ◽

Release Behavior ◽

Vitro Release

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Effect of black rice flour with different particle sizes on frozen dough and steamed bread quality

International Journal of Food Science & Technology ◽

10.1111/ijfs.15551 ◽

2022 ◽

Author(s):

Wenjuan Feng ◽

Sen Ma ◽

Fengcheng Wang ◽

Xiaoxi Wang

Keyword(s):

Rice Flour ◽

Bread Quality ◽

Particle Sizes ◽

Black Rice ◽

Frozen Dough ◽

Steamed Bread

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Recent advances in plant‐based compounds for mitigation of mycotoxin contamination in food products: current status, challenges, and perspectives

International Journal of Food Science & Technology ◽

10.1111/ijfs.15555 ◽

2022 ◽

Author(s):

Shima Jafarzadeh ◽

Khadije Abdolmalek ◽

Fardin Javanmardi ◽

Milad Hadidi ◽

Amin Mousavi Khaneghah

Keyword(s):

Food Products ◽

Current Status ◽

Mycotoxin Contamination ◽

Recent Advances

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Fermentation of Legumes with Rhizopus Oligosporus : Effect on Physicochemical, Functional and Microstructural properties

International Journal of Food Science & Technology ◽

10.1111/ijfs.15552 ◽

2022 ◽

Author(s):

Barinderjeet Singh Toor ◽

Amarjeet Kaur ◽

Jaspreet Kaur

Keyword(s):

Microstructural Properties ◽

Rhizopus Oligosporus

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Influence of ultrasonic pretreatment on structural properties and biological activities of lupin protein hydrolysate

International Journal of Food Science & Technology ◽

10.1111/ijfs.15549 ◽

2022 ◽

Author(s):

Gbemisola J. Fadimu ◽

Asgar Farahnaky ◽

Harsharn Gill ◽

Tuyen Truong

Keyword(s):

Structural Properties ◽

Protein Hydrolysate ◽

Biological Activities ◽

Ultrasonic Pretreatment ◽

Lupin Protein

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International Journal of Food Science & TechnologyLatest Publications

TOTAL DOCUMENTS

H-INDEX

Published By Wiley (Blackwell Publishing)

Use of essential oils and phytochemicals against the mycotoxins producing fungi for shelf‐life enhancement and food preservation

Emulsifying properties of pea protein/guar gum conjugates and mayonnaise application

Effect of Pasteurization on Membrane Proteins and Oxidative Stability of Oil Bodies in Various Crops

Synthesis and antibacterial properties of new monomethyl fumaric acid‐modified chitosan oligosaccharide derivatives

Modulation of aroma compounds in yeast and lactic acid bacterium co‐fermented pork hydrolysates by thermal treatment and addition of aroma precursors (cysteine and xylose)

Anthocyanin‐fortified konjac glucomannan/sodium alginate composite edible boba: characteristics of texture, microstructure, in vitro release behavior and antioxidant capacity

Effect of black rice flour with different particle sizes on frozen dough and steamed bread quality

Recent advances in plant‐based compounds for mitigation of mycotoxin contamination in food products: current status, challenges, and perspectives

Fermentation of Legumes with Rhizopus Oligosporus : Effect on Physicochemical, Functional and Microstructural properties

Influence of ultrasonic pretreatment on structural properties and biological activities of lupin protein hydrolysate

International Journal of Food Science & Technology
Latest Publications