期刊： ITALIAN JOURNAL OF FOOD SCIENCE, 2022; 34 (2)
Licorice (Glycyrrhiza glabra L.) is an essential herb in Chinese medicine, as well as a common ingredient in health foods and natural sweeteners. Liqu......
期刊： ITALIAN JOURNAL OF FOOD SCIENCE, 2022; 34 (2)
There has been a growing interest in meat analog, microstructure characteristics, and anti-nutritional content obtained from soybean. High-moisture ex......
期刊： ITALIAN JOURNAL OF FOOD SCIENCE, 2022; 34 (3)
Ginger is a rhizome of the family Zingiberaceae and is one of the most commonly used spices in food and bev-erages worldwide. The pharmacological acti......
期刊： ITALIAN JOURNAL OF FOOD SCIENCE, 2022; 34 (2)
Whey protein has been shown to prevent exercise-induced protein degradation and muscle damage. We hypothesized that whey protein would regulate muscle......
期刊： ITALIAN JOURNAL OF FOOD SCIENCE, 2022; 34 (1)
Arsenic (As) pollution, a potential threat for human health, in vegetables is one of the primary sources of As intake by the human body. In the Pot Ex......
期刊： ITALIAN JOURNAL OF FOOD SCIENCE, 2021; 33 (2)
An amino acid analyzer was used to detect free amino acids (FAA) in Mimai Qu rice wines (SMW and DMW) and control wine samples (Chinese rice wine [CRW......
期刊： ITALIAN JOURNAL OF FOOD SCIENCE, 2021; 33 (3)
The aim of this work was to investigate the emulsifying capacity of marine phospholipids derived from large yellow croaker roe (LYCRPLs). Initially, c......
期刊： ITALIAN JOURNAL OF FOOD SCIENCE, 2021; 33 ()
Over the past decades, several tools have been developed for food pathogen detection, including proteomics, metabolomics, immunological, biosensor, an......
期刊： ITALIAN JOURNAL OF FOOD SCIENCE, 2021; 33 (1)
This study aimed to optimize the stir-baked technology for Flos Sophorae Immaturus tea (FSIT) and evaluate the quality of FSIT. The optimum stir-baked......
期刊： ITALIAN JOURNAL OF FOOD SCIENCE, 2020; 32 (1)
Our study deals with the protective effect of gelatin-acacia as a wall material on Elaeagnus mollis oil (EMO), the core material with over 45% polyuns......
期刊： ITALIAN JOURNAL OF FOOD SCIENCE, 2020; 32 (1)
Oat beta-glucan (BG) was isolated from oat bran, and the xylanase treatment was conducted to obtain modification of beta-glucan (MBG). The relative mo......
期刊： ITALIAN JOURNAL OF FOOD SCIENCE, 2020; 32 (2)
The volatile composition of five blueberry varieties from two different regions was analysed by dynamic headspace (purge and trap, P&T) coupled to......
期刊： ITALIAN JOURNAL OF FOOD SCIENCE, 2020; 32 (2)
There are some antioxidants in wheat bran provides health benefits. But the influence of extrusion pre-treatment on the antioxidant capacity and free ......
期刊： ITALIAN JOURNAL OF FOOD SCIENCE, 2020; 32 (2)
The objective of this study was to investigate the antioxidant and anti-inflammatory activities of five pepper varieties tissues. Green Bell peppers h......
期刊： ITALIAN JOURNAL OF FOOD SCIENCE, 2020; 32 (3)
Box-behnken-double response surface optimization combined with Matlab analysis was used to optimize the extraction of Inner Mongolia pumpkin seed crud......
