Evaluating the protective effect of edible coatings on lipid oxidation, fatty acid composition, aflatoxins levels of roasted peanut kernels

Aflatoxin binding efficiency of Saccharomyces cerevisiae mannoprotein in contaminated pistachio nuts

(2018) Anna Abdolshahi et al.   FOOD CONTROL

Edible Chitosan Films and Their Nanosized Counterparts Exhibit Antimicrobial Activity and Enhanced Mechanical and Barrier Properties

(2018) Laidson Gomes et al.   MOLECULES

Effect of carboxymethylcellulose/candelilla wax coating containing potassium sorbate on microbiological and physicochemical attributes of pears

(2017) Dariusz Kowalczyk et al.   SCIENTIA HORTICULTURAE

Chemical Changes and Oxidative Stability of Peanuts as Affected by the Dry-Blanching

(2016) Adriano Costa de Camargo et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

β-1,3-Glucan reverses aflatoxin B1-mediated suppression of immune responses in mice

(2016) Saleh A. Bakheet et al.   LIFE SCIENCES

Effect of beta glucan and carboxymethyl cellulose on lipid oxidation and fatty acid composition of pre-cooked shrimp nugget during storage

(2015) Mehrdad Haghshenas et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Active edible coating from chitosan incorporating green tea extract as an antioxidant and antifungal on fresh walnut kernel

(2015) Moslem Sabaghi et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Cholesterol-lowering effects of oat β-glucan: a meta-analysis of randomized controlled trials

(2014) Anne Whitehead et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Effect of Storage Conditions and Antioxidants on the Oxidative Stability of Sunflower–Chia Oil Blends

(2014) Estefania N. Guiotto et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Phenolic acid composition and antioxidant potential of insoluble and soluble dietary fibre extracts derived from select whole-grain cereals

(2013) Weiwei Guo et al.   FOOD RESEARCH INTERNATIONAL

Food safety issues in fresh produce: Bacterial pathogens, viruses and pesticide residues indicated as major concerns by stakeholders in the fresh produce chain

(2012) S. Van Boxstael et al.   FOOD CONTROL

Comparison between Roasting by Superheated Steam and by Convection on Changes in Colour, Texture and Microstructure of Peanut (Arachis hypogaea)

(2012) Nor Faadila M. IDRUS et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Preserving sensory attributes of roasted peanuts using edible coatings

(2012) Cecilia G. Riveros et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Antioxidant Containing Gum Cordia Coatings for Control of Peanut Oxidation

(2012) Muhammad Abdul Haq et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of different types of plastic packaging films on the moisture and aflatoxin contents of pistachio nuts during storage

(2012) Ahmad Shakerardekani et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Inhibitory effect of soy protein coating formulations on walnut (Juglans regia L.) kernels against lipid oxidation

(2012) Hye-Jin Kang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Screening for in vitro antioxidant properties and fatty acid profiles of five Centaurea L. species from Turkey flora

(2011) Abdurrahman Aktumsek et al.   FOOD AND CHEMICAL TOXICOLOGY

Barley β-glucan extracts as rich sources of polyphenols and antioxidants

(2010) P.S. Thondre et al.   FOOD CHEMISTRY

Antioxidant potential of barley as affected by alkaline hydrolysis and release of insoluble-bound phenolics

(2009) Terrence Madhujith et al.   FOOD CHEMISTRY

Correlation of fatty acid composition of vegetable oils with rheological behaviour and oil uptake

(2009) Juyoung Kim et al.   FOOD CHEMISTRY

Antioxidant and polyphenol oxidase activity of germinated barley and its milling fractions

(2009) Paras Sharma et al.   FOOD CHEMISTRY

SHELF LIFE OF WHEY PROTEIN-COATED PISTACHIO KERNEL (PISTACIA VERA L.)

(2008) MAJID JAVANMARD   JOURNAL OF FOOD PROCESS ENGINEERING