Food Chemistry, 0308-8146

Journal

1 - 9 out of 9Page size: 50

Publications

  1. 2019
  2. Published

    Fractionation and characterisation of hard milk fat crystals using atomic force microscopy

    Nan Gao, 1 May 2019, In: Food Chemistry. 279, p. 98-104 7 p.

    Research output: Contribution to journal › Article › peer-review

  3. 2018
  4. Published

    Water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce

    Hani El Kadri & Kostas Gkatzionis, 15 Aug 2018, In: Food Chemistry. 257, p. 243-251 9 p.

    Research output: Contribution to journal › Article › peer-review

  5. Published

    Effects of co-inoculation and sequential inoculation of Tetragenococcus halophilus and Zygosaccharomyces rouxii on soy sauce fermentation

    Helen Onyeaka & Kostas Gkatzionis, 1 Feb 2018, In: Food Chemistry. 240, p. 1-8

    Research output: Contribution to journal › Article › peer-review

  6. 2017
  7. Published

    Amorphous nano-curcumin stabilized oil in water emulsion: Physico chemical characterization

    Ian Hamilton & Ian Norton, 1 Jun 2017, In: Food Chemistry. 224, p. 191-200 10 p.

    Research output: Contribution to journal › Article › peer-review

  8. 2015
  9. Published

    Rising CO2 concentration altered wheat grain proteome and flour rheological characteristics

    Michael Tausz, 1 Mar 2015, In: Food Chemistry. 170, p. 448-454 7 p.

    Research output: Contribution to journal › Article › peer-review

  10. 2014
  11. Published

    Study of the influence of yeast inoculum concentration (Yarrowia lipolytica and Kluyveromyces lactis) on blue cheese aroma development using microbiological models

    Kostas Gkatzionis, 15 Feb 2014, In: Food Chemistry. 145, p. 464-472

    Research output: Contribution to journal › Article › peer-review

  12. 2009
  13. Published

    Volatile profile of Stilton cheeses: Differences between zones within a cheese and dairies

    Kostas Gkatzionis, 1 Mar 2009, In: Food Chemistry. 113, 2, p. 506-512

    Research output: Contribution to journal › Article › peer-review

  14. 2008
  15. Published

    Physical properties and water state changes during storage in soy bread with and without almond

    Alessia Lodi, 1 Oct 2008, In: Food Chemistry. 110, 3, p. 554-561 8 p.

    Research output: Contribution to journal › Article

  16. Published

    Intermolecular interactions in phytochemical model systems studied by NMR diffusion measurements

    Stefano Tiziani, 1 Mar 2008, In: Food Chemistry. 107, 2, p. 962-969 8 p.

    Research output: Contribution to journal › Article