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Refined by: language: Spanish remove Database: Taylor & Francis Open Access remove
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1
Opuntia cladodes as functional ingredient in durum wheat bread: rheological, sensory, and chemical characterization
Opuntia cladodes as functional ingredient in durum wheat bread: rheological, sensory, and chemical characterization
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Opuntia cladodes as functional ingredient in durum wheat bread: rheological, sensory, and chemical characterization

CYTA: journal of food, 2021-01, Vol.19 (1), p.96-104 [Peer Reviewed Journal]

2021 The Author(s). Published with license by Taylor & Francis Group, LLC. 2021 ;2021 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2020.1862918

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2
Improvements in antioxidant status after agraz consumption was associated to reductions in cardiovascular risk factors in women with metabolic syndrome
Improvements in antioxidant status after agraz consumption was associated to reductions in cardiovascular risk factors in women with metabolic syndrome
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Improvements in antioxidant status after agraz consumption was associated to reductions in cardiovascular risk factors in women with metabolic syndrome

CYTA: journal of food, 2021-01, Vol.19 (1), p.238-246 [Peer Reviewed Journal]

2021 The Author(s). Published with license by Taylor & Francis Group, LLC. 2021 ;2021 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2021.1884606

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3
Recent innovations in processing technologies for improvement of nutritional quality of soymilk
Recent innovations in processing technologies for improvement of nutritional quality of soymilk
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Recent innovations in processing technologies for improvement of nutritional quality of soymilk

CYTA: journal of food, 2021-01, Vol.19 (1), p.287-303 [Peer Reviewed Journal]

2021 The Author(s). Published with license by Taylor & Francis Group, LLC. 2021 ;2021 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2021.1893824

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4
Technical feasibility of natural antioxidant recovery from the mixture of the inedible fractions of vegetables produced in a wholesale market
Technical feasibility of natural antioxidant recovery from the mixture of the inedible fractions of vegetables produced in a wholesale market
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Technical feasibility of natural antioxidant recovery from the mixture of the inedible fractions of vegetables produced in a wholesale market

CYTA: journal of food, 2021-01, Vol.19 (1), p.418-428 [Peer Reviewed Journal]

2021 The Author(s). Published with license by Taylor & Francis Group, LLC. 2021 ;2021 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution – Non-Commercial License http://creativecommons.org/licenses/by-nc/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2021.1915878

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5
Proximal analysis and profile of fatty acids on six varieties of white grain sorghum with potential use in human consumption
Proximal analysis and profile of fatty acids on six varieties of white grain sorghum with potential use in human consumption
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Proximal analysis and profile of fatty acids on six varieties of white grain sorghum with potential use in human consumption

CYTA: journal of food, 2021-01, Vol.19 (1), p.547-551 [Peer Reviewed Journal]

2021 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2021.1928757

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6
β-lactoglobulin and its thermolysin derived hydrolysates on regulating selected biological functions of onion skin flavonoids through microencapsulation
β-lactoglobulin and its thermolysin derived hydrolysates on regulating selected biological functions of onion skin flavonoids through microencapsulation
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β-lactoglobulin and its thermolysin derived hydrolysates on regulating selected biological functions of onion skin flavonoids through microencapsulation

CYTA: journal of food, 2021-01, Vol.19 (1), p.127-136 [Peer Reviewed Journal]

2021 The Author(s). Published with license by Taylor & Francis Group, LLC. 2021 ;2021 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2020.1864020

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7
Eating out preferences among young adults in Poland and Greece
Eating out preferences among young adults in Poland and Greece
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Eating out preferences among young adults in Poland and Greece

CYTA: journal of food, 2021-01, Vol.19 (1), p.198-207 [Peer Reviewed Journal]

2021 The Author(s). Published with license by Taylor & Francis Group, LLC. 2021 ;2021 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2021.1879278

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8
Effect of two dehydration processes on extracts from Opuntia atropes and characterization of polyphenolic compounds by ultra high-resolution liquid chromatograph coupled with mass spectrometry
Effect of two dehydration processes on extracts from Opuntia atropes and characterization of polyphenolic compounds by ultra high-resolution liquid chromatograph coupled with mass spectrometry
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Effect of two dehydration processes on extracts from Opuntia atropes and characterization of polyphenolic compounds by ultra high-resolution liquid chromatograph coupled with mass spectrometry

CYTA: journal of food, 2021-01, Vol.19 (1), p.805-813 [Peer Reviewed Journal]

2021 The Author(s). Published with license by Taylor & Francis Group, LLC. 2021 ;2021 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2021.1995505

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9
Effect of pork back-fat reduction and substitution with texturized pea protein on acceptability and sensory characteristics of dry fermented sausages
Effect of pork back-fat reduction and substitution with texturized pea protein on acceptability and sensory characteristics of dry fermented sausages
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Effect of pork back-fat reduction and substitution with texturized pea protein on acceptability and sensory characteristics of dry fermented sausages

CYTA: journal of food, 2021-01, Vol.19 (1), p.429-439 [Peer Reviewed Journal]

2021 The Author(s). Published with license by Taylor & Francis Group, LLC. 2021 ;2021 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2021.1912188

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10
The influence of Cabernet Sauvignon wine grape pomace powder addition on the rheological and microstructural properties of wheat dough
The influence of Cabernet Sauvignon wine grape pomace powder addition on the rheological and microstructural properties of wheat dough
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The influence of Cabernet Sauvignon wine grape pomace powder addition on the rheological and microstructural properties of wheat dough

CYTA: journal of food, 2021-01, Vol.19 (1), p.751-761 [Peer Reviewed Journal]

2021 The Author(s). Published with license by Taylor & Francis Group, LLC. 2021 ;2021 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2021.1981458

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11
Optimization study of pasta extruded with quinoa flour (Chenopodium quinoa willd)
Optimization study of pasta extruded with quinoa flour (Chenopodium quinoa willd)
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Optimization study of pasta extruded with quinoa flour (Chenopodium quinoa willd)

CYTA: journal of food, 2021-01, Vol.19 (1), p.220-227 [Peer Reviewed Journal]

2021 The Author(s). Published with license by Taylor & Francis Group, LLC. 2021 ;2021 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2021.1883116

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12
Antioxidant, angiotensin-converting enzyme, and α-amylase inhibitory activities of protein hydrolysates of Leucaena leucocephala seeds
Antioxidant, angiotensin-converting enzyme, and α-amylase inhibitory activities of protein hydrolysates of Leucaena leucocephala seeds
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Antioxidant, angiotensin-converting enzyme, and α-amylase inhibitory activities of protein hydrolysates of Leucaena leucocephala seeds

CYTA: journal of food, 2021-01, Vol.19 (1), p.349-359 [Peer Reviewed Journal]

2021 The Author(s). Published with license by Taylor & Francis Group, LLC. 2021 ;2021 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution – Non-Commercial License http://creativecommons.org/licenses/by-nc/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2021.1909144

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13
Effect of bile salt hydrolase-active Lactobacillus plantarum Y15 on high cholesterol diet induced hypercholesterolemic mice
Effect of bile salt hydrolase-active Lactobacillus plantarum Y15 on high cholesterol diet induced hypercholesterolemic mice
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Effect of bile salt hydrolase-active Lactobacillus plantarum Y15 on high cholesterol diet induced hypercholesterolemic mice

CYTA: journal of food, 2021-01, Vol.19 (1), p.408-417 [Peer Reviewed Journal]

2021 The Author(s). Published with license by Taylor & Francis Group, LLC. 2021 ;2021 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2021.1914176

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14
Selection of optimal ripening stage of papaya fruit (Carica papaya L.) and vacuum frying conditions for chips making
Selection of optimal ripening stage of papaya fruit (Carica papaya L.) and vacuum frying conditions for chips making
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Selection of optimal ripening stage of papaya fruit (Carica papaya L.) and vacuum frying conditions for chips making

CYTA: journal of food, 2021-01, Vol.19 (1), p.273-286 [Peer Reviewed Journal]

2021 The Author(s). Published with license by Taylor & Francis Group, LLC. 2021 ;2021 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2021.1893823

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15
Changes in phosphorylation of chicken breast muscle in response to L-histidine introduction under low-NaCl conditions
Changes in phosphorylation of chicken breast muscle in response to L-histidine introduction under low-NaCl conditions
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Changes in phosphorylation of chicken breast muscle in response to L-histidine introduction under low-NaCl conditions

CYTA: journal of food, 2021-01, Vol.19 (1), p.579-587 [Peer Reviewed Journal]

2021 The Author(s). Published with license by Taylor & Francis Group, LLC. 2021 ;2021 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2021.1933195

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16
Combining GC-MS and chemometrics to assess the quality of camellia seed oils
Combining GC-MS and chemometrics to assess the quality of camellia seed oils
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Combining GC-MS and chemometrics to assess the quality of camellia seed oils

CYTA: journal of food, 2021-01, Vol.19 (1), p.625-633 [Peer Reviewed Journal]

2021 The Author(s). Published with license by Taylor & Francis Group, LLC. 2021 ;2021 The Author(s). Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1947-6337 ;EISSN: 1947-6345 ;DOI: 10.1080/19476337.2021.1933196

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