Research papers on food

By using our website, you agree to the use of cookies as described in our privacy research downloaded your login details below. Impact factor measures the average number of citations received in a particular year by papers published in the journal during the two preceding years. This free service is available to anyone who has published and whose publication is in downloaded food research international most downloaded articles from food research international in the last 90 ive compounds and antioxidant activity of fresh exotic fruits from northeastern mozarina beserra almeida | paulo henrique machado de sousa | ângela martha campos arriaga | giovana matias do prado | carlos emanuel de carvalho magalhães | geraldo arraes maia | telma leda gomes de ation of mass spectrometry-based targeted lipidomics and supervised machine learning algorithms in detecting adulterated admixtures of white kyu lim | nguyen phuoc long | changyeun mo | ziyuan dong | lingmei cui | giyoung kim | sung won ial enzymes for bioconversion of poultry waste into added-value o brandelli | luisa sala | susana juliano use of statistical software in food science and technology: advantages, limitations and n antônio nunes | verônica ortiz alvarenga | anderson de souza sant'ana | jânio sousa santos | daniel ol extraction yield from different coffee brew zhang | robert linforth | ian d. Carotenoid content, α-carotene and β-carotene, of landrace pumpkins (cucurbita moschata duch): a preliminary maria jaeger de carvalho | patrícia barros gomes | ronoel luiz de oliveira godoy | sidney pacheco | pedro henrique fernandes do monte | josé luiz viana de carvalho | marília regini nutti | ana cristina lima neves | ana carolina rodrigues alves vieira | semíramis rabelo ramalho ations of spray-drying in microencapsulation of food ingredients: an gharsallaoui | gaëlle roudaut | odile chambin | andrée voilley | rémi : nutritional and pharmacological characterization, and quality loss due to physiological disorders. An i gonçalves de oliveira | angela pierre vitó sense of the “clean label” trends: a review of consumer food choice behavior and discussion of industry e asioli | jessica aschemann-witzel | vincenzina caputo | riccardo vecchio | azzurra annunziata | tormod næs | paula ement of coffee beverage quality by using selected yeasts strains during the fermentation in dry reis evangelista | cristina ferreira silva | maria gabriela pedrozo da cruz miguel | cecília de souza cordeiro | ana carla marques pinheiro | whasley ferreira duarte | rosane freitas ation of infrared spectral techniques on quality and compositional attributes of coffee: an s fernandes barbin | ana lucia de souza madureira felicio | da-wen sun | suzana lucy nixdorf | elisa yoko harmonized infogest in vitro digestion method: from knowledge to egger | olivia ménard | cristina delgado-andrade | paula alvito | ricardo assunção | simon balance | reyes barberá | andre brodkorb | thomas cattenoz | alfonso clemente | irene comi | didier dupont | guadalupe garcia-llatas | maría jesús lagarda | steven le feunteun | lonneke janssenduijghuijsen | sibel karakaya | uri lesmes | alan r. Vegarud | guy vergères | reto tics as potential alternative biocontrol agents in the agriculture and food industries: a .

Food research paper

Meletti | jonas augusto rizzato paschoal | stanislau bogusz júnior | mayra fontes furlan | felix guillermo reyes reyes | fábio augusto | mário roberto maróstica júnior | ricardo de lima role of wild fruits and vegetables in delivering a balanced and healthy tus bvenura | dharini idants: characterization, natural sources, extraction and oroian | isabel ave food processing—a review. Jiménce of fruit juice processing on anthocyanin weber | lena rebecca ring patterns of consumers' interest for beer: a case study with craft ca donadini | sebastiano ation of seaweeds to develop new food products with enhanced shelf-life, quality and health-related beneficial roohinejad | mohamed koubaa | francisco j. This free service is available to anyone who has published and whose publication is in are pleased to announce that food research international has been accepted in medline as of march 7th, research internationalprovides a forum for the rapid dissemination of significant novel and high impact research in food science, technology, engineering and nutrition. Are pleased to announce that food research international has been accepted in medline as of march 7th, research internationalprovides a forum for the rapid dissemination of significant novel and high impact research in food science, technology, engineering and nutrition. The journal only publishes novel, high quality and high impact review papers, original research papers and letters to the editors, in the various disciplines encompassing the science and technology of food. It is journal policy to publish special issues on topical and emergent subjects of food research or food research-related areas.

Special issues of selected, peer-reviewed papers from scientific meetings, workshops, conferences on the science, technology and engineering of foods will be also research international is the successor to the canadian institute of food science and technology journal. Building on the quality and strengths of its predecessor, food research international has been developed to create a truly international forum for the communication of research in food covered by the journal include: food chemistry food microbiology and safety food toxicology materials science of foods food engineering physical properties of foods sensory science food quality health and nutrition food biophysics analysis of foods food nanotechnology emerging technologies environmental and sustainability aspects of food ts that will not be considered for publication in food research international, and will be rejected as being outside of scope, include : studies testing different formulations and ingredients leading to the choice of the best formulation or ingredient to be used in the manufacture of a specified food; optimization studies aiming to determine processing conditions and/or raw materials that increase the yield of a production process or improve nutritional and sensorial qualities; studies describing the production of ingredients and only their characterization without a strong mechanistic emphasis; studies describing the biological activity of foods lacking identification of the compounds responsible for the reported activity will not be published. This is also valid for any other chemical compounds such as phytochemicals and minor components of foods. Studies on antimicrobial compounds that do not consider a validation step in foods, lacking full data on chemical composition indicating the compounds responsible for the inhibitory activity and, when appropriate, the use of molecular biology approaches to support the findings; development of analytical methods not comprising a validation step in situ that represent the range of conditions faced during their application will not be considered; surveys of chemical, nutritional, physical and microbiological hazards will not be considered. Only papers presenting a significant data set, wide coverage, novel and supported by adequate chemical or microbiological techniques will be considered; pharmacology and nutritional studies papers focusing in hosts rather than in foods or effects of processing in major and minor components of foods. Studies with no food full aims & ive compounds and antioxidant activity of fresh exotic fruits from northeastern mozarina beserra almeida.

A ion of volatile terpenes in the edible fungi mycelia flammulina velutipes and communications in fungus-mite ations of ultrasound in analysis, processing and quality control of food: a onal properties of coffee and coffee by-products. Physical and functional properties of finger millet (eleusine coracana) obtained in sub-saharan ics and essential mineral profile of organic acid pretreated unripe banana downloaded most downloaded articles from food research international in the last 90 ive compounds and antioxidant activity of fresh exotic fruits from northeastern mozarina beserra almeida. Paulo henrique machado de ation of mass spectrometry-based targeted lipidomics and supervised machine learning algorithms in detecting adulterated admixtures of white ial enzymes for bioconversion of poultry waste into added-value ly published articles from food research international. A ion of volatile terpenes in the edible fungi mycelia flammulina velutipes and communications in fungus-mite most cited articles published since 2012, extracted from ations of ultrasound in analysis, processing and quality control of food: a onal properties of coffee and coffee by-products. Review on protein-phenolic interactions and associated open access latest open access articles published in food research -inflammatory effects of egg yolk livetins (α, β, and γ-livetin) fraction and its enzymatic hydrolysates in lipopolysaccharide-induced raw 264. Physical and functional properties of finger millet (eleusine coracana) obtained in sub-saharan ics and essential mineral profile of organic acid pretreated unripe banana n partner journal is now partnering with heliyon, an open access journal from elsevier publishing quality peer reviewed research across all disciplines.

Partner journals provide authors with an easy route to transfer their research to l issue "microbiota and microbiomes: from foods to human health and wellbeing". Perspectives on food and consumer science: a cross-cultural l issue - “new challenges and opportunities of food fermentation processes: application of conventional and innovative techniques “. International conference on global food l issues published in food research : phytochemical lgae and seaweeds as potential source le nutrients, food additives and nutraceuticals for human and animal noids in food and burgers, more healthful hot dogs: could a pinch of seaweed be the answer? Manakin ment of food science and , dissertations and student research papers (food science and technology). Some features of this site may not work without , dissertations and student research papers (food science and technology). Enterotoxin-producing clostridium perfringens type a isolates are responsible for the third most common foodborne illness in the united states and can also cause non-foodborne human gastrointestinal (gi) diseases suc ...