期刊： JOURNAL OF FOOD AND NUTRITION RESEARCH, 2022; 61 (2)
Pineapple beer brewed with pineapple juice concentrate has a unique taste and is becoming popular. However, little is known about its physico-chemical......
期刊： JOURNAL OF FOOD AND NUTRITION RESEARCH, 2022; 61 (2)
In this paper, we report the degradation of 47 pesticides in apple, grape, cabbage and tomato within 77 days under freezing frozen conditions (-18 deg......
期刊： JOURNAL OF FOOD AND NUTRITION RESEARCH, 2021; 60 (1)
Fresh bruise of apple is a major postharvest problem, which is easily ignored at early stage and can develop into more serious external bruise as the ......
期刊： JOURNAL OF FOOD AND NUTRITION RESEARCH, 2020; 59 (1)
Nowadays, pumpkin seeds have been accepted as a popular snack food around the world due to their delicious taste and richness in nutrients. Because mo......
期刊： JOURNAL OF FOOD AND NUTRITION RESEARCH, 2020; 59 (3)
Roasted germinated sunflower seeds were stored at 20 degrees C and 40 degrees C for 1 to 4 weeks. Integrative metabolomics-flavouromics was applied to......
期刊： JOURNAL OF FOOD AND NUTRITION RESEARCH, 2020; 59 (4)
To improve the properties of yogurt, selenium containing exopolysaccharide was added to milk. Orthogonal design was employed to optimize parameters of......
期刊： JOURNAL OF FOOD AND NUTRITION RESEARCH, 2019; 58 (4)
This study aimed to develop a rapid method for separating three major phytosterols (stigmasterol, campesterol and beta-sitosterol) in edible oils by s......
期刊： JOURNAL OF FOOD AND NUTRITION RESEARCH, 2018; 57 (2)
In this study, a genome-wide association study (GWAS) was conducted to locate the genetic determinants that monitor colour quality of steamed wheat br......
期刊： JOURNAL OF FOOD AND NUTRITION RESEARCH, 2018; 57 (2)
Heterocyclic aromatic amines (HAAs) are mutagenic and/or carcinogenic compounds formed in meat during processing. Dry meat products are known to have ......
期刊： JOURNAL OF FOOD AND NUTRITION RESEARCH, 2018; 57 (3)
Optimization of high pressure processing (HPP) of sea buckthorn juice was carried out regarding total aerobic bacteria (TAB) and activity of superoxid......
期刊： JOURNAL OF FOOD AND NUTRITION RESEARCH, 2018; 57 (4)
To elucidate the influence of chain distributions on enzymatic digestibility of lotus rhizome and kudzu amylopectins, the correlation between the chai......
期刊： JOURNAL OF FOOD AND NUTRITION RESEARCH, 2018; 57 (4)
The aim of the present work was to investigate, for the first time, the effect of solid-state fermentation with Eurotium cristatum HC-18 on antioxidan......
期刊： JOURNAL OF FOOD AND NUTRITION RESEARCH, 2017; 56 (4)
To study the susceptibility of lotus root starch to digestive enzymes and its potential impact on glycemic response, enzyme kinetics and in vitro dige......
期刊： JOURNAL OF FOOD AND NUTRITION RESEARCH, 2017; 56 (4)
This study sought to assess the effect of lactic acid fermentation on the phytochemical, volatile and sensory attributes of mulberry juice. Moreover, ......
期刊： JOURNAL OF FOOD AND NUTRITION RESEARCH, 2017; 56 (3)
Near-infrared (NIR) spectroscopy and least squares support vector machine (LS-SVM) were applied to detect hydrolysed leather protein (HLP) adulteratio......
