National Food Institute

  1. 2018
  2. Published

    Comparison of the acidification activities of commercial starter cultures in camel and bovine milk. / Berhe, Tesfemariam; Ipsen, Richard; Seifu, Eyassu; Kurtu, Mohammed Y.; Eshetu, Mitiku; Hansen, Egon Bech.

    In: L W T- Food Science and Technology, Vol. 89, 2018, p. 123-127.

    Publication: Research - peer-reviewJournal article – Annual report year: 2018

  3. Published

    Composite nanofibers/water photosplitting and photocatalytic degradation of dairy effluent. / Kanjwal, Muzafar A.; Leung, Wallace W.F.; Chronakis, Ioannis S.

    In: Separation and Purification Technology, Vol. 192, 2018, p. 160-165.

    Publication: Research - peer-reviewJournal article – Annual report year: 2018

  4. Published

    Crosslinking of milk proteins by microbial transglutaminase: Utilization in functional yogurt products. / Gharibzahedi, Seyed Mohammad Taghi; Chronakis, Ioannis S.

    In: Food Chemistry, Vol. 245, 2018, p. 620-632.

    Publication: Research - peer-reviewJournal article – Annual report year: 2018

  5. Published

    Effect of ultrasound treatments on functional properties and structure of millet protein concentrate. / Nazari, Bahman ; Mohammadifar, Mohammad Amin; Shojaee-Aliabadi, Saeedeh; Feizollahi, Ehsan ; Mirmoghtadaie, Leila.

    In: Ultrasonics Sonochemistry, Vol. 41, 2018, p. 382-388.

    Publication: Research - peer-reviewJournal article – Annual report year: 2018

  6. Published

    Emerging and potential technologies for facilitating shrimp peeling: A review. / Dang, Tem Thi; Gringer, Nina; Jessen, Flemming; Olsen, Karsten Bæk; Bøknæs, Niels; Nielsen, Pia Louise; Orlien, Vibeke.

    In: Innovative Food Science and Emerging Technologies, Vol. 45, 2018, p. 228-240.

    Publication: Research - peer-reviewJournal article – Annual report year: 2018

  7. Accepted/In press

    Production and Application of Lysozyme-Gum Arabic Conjugate in Mayonnaise as a Natural Preservative and Emulsifier. / Hashemi, Marjan M.; Aminlari, Mahmoud; Forouzan, Mehdi M.; Moghimi, Esmaeel; Tavana, Maryam; Shekarforoush, Shahram; Mohammadifar, Mohammad Amin.

    In: Polish Journal of Food and Nutrition Sciences, Vol. 68, No. 1, 2018.

    Publication: Research - peer-reviewJournal article – Annual report year: 2018

  8. Published

    Structure dependent antioxidant capacity of phlorotannins from Icelandic Fucus vesiculosus by UHPLC-DAD-ECD-QTOFMS. / Hermund, Ditte Baun; Plaza, Merichel; Turner, Charlotta; Jonsdottir, Rosa; Kristinsson, Hordur G.; Jacobsen, Charlotte; Nielsen, Kristian Fog.

    In: Food Chemistry, Vol. 240, 2018, p. 904-909.

    Publication: Research - peer-reviewJournal article – Annual report year: 2018

  9. 2017
  10. Published

    A bacterial cell factory for efficient production of ethanol from whey. / Jensen, Peter Ruhdal (Inventor); Liu, Jianming (Inventor); Solem, Christian (Inventor); Dantoft, Shruti Harnal (Inventor).

    IPC No.: C12N 15/ 75 A I. Patent No.: WO2017144672. Aug 31, 2017.

    Publication: ResearchPatent – Annual report year: 2017

  11. Published

    Characteristics of Xanthosoma sagittifolium roots during cooking, using physicochemical analysis, uniaxial compression, multispectral imaging and low field NMR spectroscopy. / Boakye, Abena Achiaa; Gudjónsdóttir, María; Skytte, Jacob Lercke; Chronakis, Ioannis S.; Wireko-Manu, Faustina Dufie; Oduro, Ibok.

    In: Journal of Food Science and Technology, Vol. 54, No. 9, 08.07.2017, p. 2670-2683.

    Publication: Research - peer-reviewJournal article – Annual report year: 2017

  12. Published

    High-level production of diacetyl in a metabolically engineered lactic acid bacterium. / Solem, Christian (Inventor); Jensen, Peter Ruhdal (Inventor); Liu, Jianming (Inventor).

    IPC No.: C12N 15/ 74 A I. Patent No.: WO2017060455. Apr 13, 2017.

    Publication: ResearchPatent – Annual report year: 2017

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