X
Search Filters
Format Format
Subjects Subjects
Subjects Subjects
X
Sort by Item Count (A-Z)
Filter by Count
food science & technology (44) 44
quality (16) 16
antioxidant activity (15) 15
chemistry, applied (15) 15
index medicus (14) 14
antioxidants (12) 12
polyphenols (11) 11
stability (11) 11
fruits (10) 10
analysis (9) 9
capacity (9) 9
chemistry (9) 9
food science (9) 9
texture (9) 9
water activity (9) 9
microstructure (8) 8
products (8) 8
temperature (8) 8
engineering, chemical (7) 7
food (7) 7
nutrition & dietetics (7) 7
viscosity (7) 7
agriculture, multidisciplinary (6) 6
apples (6) 6
firmness (6) 6
foods (6) 6
humans (6) 6
kinetics (6) 6
storage (6) 6
apple (5) 5
browning (5) 5
enzymes (5) 5
model (5) 5
olive oil (5) 5
trehalose (5) 5
animals (4) 4
beans (4) 4
compositions based thereon (4) 4
emulsions (4) 4
food and beverages (4) 4
food preservation - methods (4) 4
glucose (4) 4
identification (4) 4
invertase (4) 4
macromolecular compounds obtained by reactions only involvingcarbon-to-carbon unsaturated bonds (4) 4
mechanical properties (4) 4
melanoidins (4) 4
metallurgy (4) 4
organic macromolecular compounds (4) 4
peroxidase (4) 4
phenolic-compounds (4) 4
ripening (4) 4
sucrose inversion (4) 4
sugars (4) 4
their preparation or chemical working-up (4) 4
vegetables (4) 4
water (4) 4
water - analysis (4) 4
1-mcp (3) 3
acids (3) 3
analytical chemistry (3) 3
bacteria (3) 3
biophysics and biological physics (3) 3
carrots (3) 3
cheese (3) 3
cocoa (3) 3
coffee (3) 3
cold plasma (3) 3
crispness (3) 3
dark chocolate (3) 3
decontamination (3) 3
dextrins (3) 3
dextrose (3) 3
drying (3) 3
female (3) 3
food preservation (3) 3
food quality (3) 3
food storage (3) 3
freezing (3) 3
fresh-cut (3) 3
fruit (3) 3
fruit - chemistry (3) 3
glass transition temperature (3) 3
glass-transition (3) 3
horseradish peroxidase (3) 3
inactivation (3) 3
inhibition (3) 3
low-moisture (3) 3
maillard reaction (3) 3
male (3) 3
maltodextrin (3) 3
maltose (3) 3
malus - chemistry (3) 3
mayonnaise (3) 3
microbiology (3) 3
oleuropein (3) 3
osmotic dehydration (3) 3
oxidative stability (3) 3
physical properties (3) 3
psychiatry (3) 3
more...
Language Language
Publication Date Publication Date
Click on a bar to filter by decade
Slide to change publication date range


Frontiers in Immunology, ISSN 1664-3224, 09/2017, Volume 8, p. 1207
Chocolate is a product processed from cocoa rich in flavonoids, antioxidant compounds, and bioactive ingredients that have been associated with both its... 
Chronic intervention studies | Polyphenols | Chocolate | Cocoa | Antioxidant activity | Processing | polyphenols | BEANS | CAPACITY | THEOBROMA-CACAO L | PLANT FOODS | CONCHING CONDITIONS | FERMENTATION METHOD | IMMUNOLOGY | antioxidant activity | DARK CHOCOLATE | cocoa | PHYSICOCHEMICAL PROPERTIES | HEALTHY-ADULTS | POLYPHENOL CONTENT | processing | chronic intervention studies | chocolate
Journal Article
LWT, ISSN 0023-6438, 11/2019, Volume 114, p. 108364
Headspace GC-MS (gas chromatography–mass spectrometry) and peptide based gas sensor array (E-nose) analysis were performed to evaluate the volatile fraction of... 
GC-MS | Pasta | Volatile compounds | Furosine | Electronic nose | FLAVOR COMPOUNDS | FOOD QUALITY | MAILLARD REACTION | FOOD SCIENCE & TECHNOLOGY | NANOPARTICLES | PRODUCTS | NOSE | SPECTROMETRY
Journal Article
Postharvest Biology and Technology, ISSN 0925-5214, 09/2015, Volume 107, pp. 55 - 65
The efficacy of atmospheric plasma treatment on microbial decontamination of different kinds of food products is already known. Recently, new applications of... 
Antioxidants | Fresh-cut kiwifruit | Cold plasma | Quality | Antioxidant activity | VITAMIN-C | CAPACITY | AGRONOMY | FOOD SCIENCE & TECHNOLOGY | INCREASES | LAMBS LETTUCE | FRESH-CUT | INACTIVATION | HORTICULTURE | ETHYLENE | QUALITY MAINTENANCE | SURFACE | DECONTAMINATION | Plasma physics
Journal Article
Food Chemistry, ISSN 0308-8146, 2008, Volume 106, Issue 4, pp. 1417 - 1427
Journal Article
Frontiers in nutrition, ISSN 2296-861X, 2019, Volume 6, p. 106
A new global interest in entomophagy, the practice of eating insects, and invertebrates, arise from the impellent necessity of preserving agriculture resources... 
Antioxidants | Functional foods | Toxicity testing | Nutritional aspects | Chemical properties | Structure | In vitro | Insects as food | Structure-activity relationships (Biochemistry) | Testing | Comparative analysis | non-enzymatic antioxidant capacity | edible invertebrates | edible insects | dietary habits | novel foods | entomophagy
Journal Article
Food Chemistry, ISSN 0308-8146, 2008, Volume 111, Issue 3, pp. 771 - 777
A method for the determination of six phthalate esters in wine samples has been developed. The phthalates were extracted from wine samples with an optimised... 
Wine contaminants | SPE optimisation | Phthalate | phthalate | wine contaminants | FOOD SCIENCE & TECHNOLOGY | MICROEXTRACTION METHOD | PERFORMANCE LIQUID-CHROMATOGRAPHY | NUTRITION & DIETETICS | ORGANIC POLLUTANTS | MATRICES | PESTICIDE-RESIDUES | OPTIMIZATION | CHEMISTRY, APPLIED | WATER SAMPLES | PLASTICIZERS | ACID ESTERS | FOOD
Journal Article
Food Chemistry, ISSN 0308-8146, 12/2016, Volume 213, pp. 369 - 377
The effect of olive oil phenolic content and pattern on the physical properties and stability of olive oil mayonnaise-like emulsions has been investigated.... 
Extra virgin olive oil | Mayonnaise | Olive phenolic compounds | Flow behaviour | Microstructure | Oleuropein | XANTHAN GUM | ACIDS | FOOD SCIENCE & TECHNOLOGY | SURFACE-TENSION | FAT MAYONNAISE | NUTRITION & DIETETICS | OXIDATIVE STABILITY | CHEMISTRY, APPLIED | Phenols - analysis | Emulsions | Iridoids - chemistry | Plant Oils - chemistry | Olive Oil - chemistry | Phenols | Olive oil
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 10/2016, Volume 64, Issue 42, pp. 8010 - 8018
Atmospheric double-barrier discharge (DBD) plasma technology is a promising tool in the food industry as an alternative to traditional food preservation... 
phase II enzymes | antioxidants | antioxidant activity | cold plasma | fresh-cut apple | PHENOLIC-COMPOUNDS | FOOD SCIENCE & TECHNOLOGY | GREEN | GOLDEN DELICIOUS APPLES | INACTIVATION | NRF2 | AGRICULTURE, MULTIDISCIPLINARY | POLYPHENON-E | DECONTAMINATION | CHEMISTRY, APPLIED | STRESS | EXPRESSION
Journal Article
Frontiers in nutrition, ISSN 2296-861X, 2017, Volume 4, p. 23
Oxidative and inflammatory stress represents a major risk factor for cardiovascular disease (CVD) in overweight and obese subjects. Between the different plant... 
polyphenols | inflammation | antioxidant activity | oxidative stress | obesity | chocolate
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 05/2017, Volume 200, pp. 29 - 39
Salt (NaCl) penetration was studied on dry-cured hams of different weight processed by two different salting processes. Chemical composition and water activity... 
Normalized Weibull distribution | Water activity | Prediction models | Dry-cured ham | Salt diffusion | ACIDS | FOOD SCIENCE & TECHNOLOGY | MUSCLE | SENSORY QUALITY | COMPUTED-TOMOGRAPHY | FRESH | ENGINEERING, CHEMICAL | MODELS | NACL | FAT | X-RAY ABSORPTIOMETRY | DIFFUSION | Analysis | Salinity | Medicine, Experimental | Medical research
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 2009, Volume 90, Issue 1, pp. 74 - 80
The radical scavenging activity (RSA) of coffee brews obtained from different types of coffee was studied as a function of the roasting degree and equivalent... 
Browning | Antioxidant activity | Equivalent thermal effect | Roasting | Maillard reaction | Polyphenols | Coffee | equivalent thermal effect | polyphenols | CAPACITY | FOOD SCIENCE & TECHNOLOGY | browning | MELANOIDINS | antioxidant activity | GREEN | ENGINEERING, CHEMICAL | IN-VITRO ANTIOXIDANT | coffee | roasting | BEVERAGES | CHEMICAL CHARACTERIZATION
Journal Article
ANAIS DA ACADEMIA BRASILEIRA DE CIENCIAS, ISSN 0001-3765, 2019, Volume 91, Issue 3, p. e20180140
Ackee (Blighia sapida K. D. Koenig) is an exotic fruit widely consumed in the Caribbean countries. While there is extensive research on the presence of... 
VOLATILE | Hypoglycin | QUALITY | ACIDS | MULTIDISCIPLINARY SCIENCES | Squalene | FOODS | MATURITY | Antioxidants | PHENOL ANTIOXIDANT QUANTITY | EXTRACTION | OIL | FRUIT | Polyphenols | Friedooleanan
Journal Article
Journal of Food Products Marketing, ISSN 1045-4446, 05/2019, Volume 25, Issue 4, pp. 462 - 477
Over the last few years, the origin of the local product has played a central role in consumer choices. This study explores what Italian consumers want and... 
olive oil quality | self-knowledge | involvement | Consumers | local and regional production | Webs | Quality | Visual observation | Questionnaires | Fats and oils | Olive oil | Familiarity | Life Sciences
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 10/2014, Volume 94, Issue 13, pp. 2691 - 2691
1-Methylcyclopropene (1-MCP) is an inhibitor of ethylene reception used in post-harvest treatments to delay fruit ripening. Several factors affect the efficacy... 
Ripening | Apples | Inhibitors | Firmness | Controlled atmospheres | Markets | Mathematical models | Fruits
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 10/2014, Volume 94, Issue 13, pp. 2691 - 2691
1-Methylcyclopropene (1-MCP) is an inhibitor of ethylene reception used in post-harvest treatments to delay fruit ripening. Several factors affect the efficacy... 
Ripening | Apples | Inhibitors | Firmness | Controlled atmospheres | Markets | Mathematical models | Fruits
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 10/2014, Volume 94, Issue 13, p. 2691
  1-Methylcyclopropene (1-MCP) is an inhibitor of ethylene reception used in post-harvest treatments to delay fruit ripening. Several factors affect the... 
Food preservation | Food science | Harvest | Fruits
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 01/2016, Volume 169, pp. 44 - 52
Non enzymatic browning (NEB) kinetics were studied at 125, 135 and 145 °C during a cocoa beans roasting process aimed to reach a final moisture content of 2 g... 
Roasting | 5-Hydroxymethylfurfural | Cocoa | Melanoidins | Colour | ANTIOXIDANT ACTIVITY | HMF | BEANS | FOOD SCIENCE & TECHNOLOGY | MODEL | PARAMETERS | RADICAL SCAVENGING ACTIVITY | ENGINEERING, CHEMICAL | KINETICS | HEALTH-RISKS | MAILLARD REACTION-PRODUCTS | Enzymes
Journal Article