All Research Papers Published In LWT - Food Science and Technology

Research Article
31
10.1016/j.lwt.2017.03.058

Characterization of lactic acid bacterial communities associated with a traditional Colombian cheese: Double cream cheese

Apr 03, 2017
LWT - Food Science and Technology
Andrés Felipe Londoño-Zapata + 3 more +3

Research Article
7
10.1016/j.lwt.2017.03.056

Interactions between Kluyveromyces marxianus from cheese origin and the intestinal symbiont Bacteroides thetaiotaomicron: Impressive antioxidative effects

Apr 01, 2017
LWT - Food Science and Technology
Alexandre Ceugniez + 9 more +9

Research Article
32
10.1016/j.lwt.2017.03.054

Presence of Oenococcus oeni and other lactic acid bacteria in grapes and wines from Priorat (Catalonia, Spain)

Mar 31, 2017
LWT - Food Science and Technology
Judit Franquès + 5 more +5

Research Article
40
10.1016/j.lwt.2017.03.044

Osmotic dehydration of Honeoye strawberries in solutions enriched with natural bioactive molecules

Mar 30, 2017
LWT - Food Science and Technology
Hanna Kowalska + 7 more +7

Research Article
36
10.1016/j.lwt.2017.03.047

Development of prebiotic nectars and juices as potential substrates for Lactobacillus acidophilus: Special reference to physicochemical characterization and consumer acceptability during storage

Mar 28, 2017
LWT - Food Science and Technology
Estefanía Valero-Cases + 1 more +1

Research Article
14
10.1016/j.lwt.2017.03.046

Enrichment of tiger nut milk with microbial transglutaminase cross-linked protein improves the physico-chemical properties of the fermented system

Mar 28, 2017
LWT - Food Science and Technology
Nazir Kizzie-Hayford + 2 more +2

Research Article
22
10.1016/j.lwt.2017.03.030

Effect of drying technique and particle size of bilberry press cake on the extraction efficiency of anthocyanins by pressurized carbon dioxide extraction

Mar 23, 2017
LWT - Food Science and Technology
Lovisa Eliasson + 2 more +2

Research Article
64
10.1016/j.lwt.2017.01.059

Rheological properties of vital wheat glutens with water or sodium chloride

Feb 02, 2017
LWT - Food Science and Technology
Fernanda Ortolan + 3 more +3

Research Article
107
10.1016/j.lwt.2017.01.066

Evaluation of the metabolic response of Escherichia coli to electrolysed water by 1H NMR spectroscopy

Jan 24, 2017
LWT - Food Science and Technology
Qin Liu + 5 more +5

Research Article
45
10.1016/j.lwt.2017.01.061

Nanofiltration of lactic acid whey prior to spray drying: Scaling up to a semi-industrial scale

Jan 23, 2017
LWT - Food Science and Technology
Marion Bédas + 8 more +8