المؤلفون: Nashi K. Alqahtani, John Ashton, Lita Katopo, Elisabeth Gorczyca, Stefan Kasapis

المصدر: Heliyon, Vol 4, Iss 3, Pp e00566- (2018)

مصطلحات موضوعية: Food science, Science (General), Q1-390, Social sciences (General), H1-99

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2405844017330657; https://doaj.org/toc/2405-8440

URL الوصول: https://doaj.org/article/d544f8798348466aa09a0a23dad1eded

المؤلفون: Malik Adil Nawaz, Roman Buckow, Lita Katopo, Regine Stockmann

المصدر: Engineering Plant-Based Food Systems ISBN: 9780323898423

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::13a477e1a333f88eb9770f94dc4b880e
https://doi.org/10.1016/b978-0-323-89842-3.00015-4

المؤلفون: Ane Aldalur, Mihaela Andrei, Nandika Bandara, Vasudha Bansal, Bhesh R. Bhandari, Muhammad Faiz Bin Muhd Faizal Abdullah Tan, Roman Buckow, Lankatillake C., Dias D., Sujit Das, Nirali Dedhia, Bhanu Devnani, Pedro Elez-Martínez, Gbemisola J. Fadimu, Zhongxiang Fang, Claire Gaiani, Kunal Gawai, Fernanda C. Godoi, Sally L. Gras, Subrota Hati, Mital R. Kathiriya, Lita Katopo, Woojeong Kim, William Leonard, Gloria López-Gámez, Claire D. Munialo, Rishi Ravindra Naik, Malik Adil Nawaz, Dian Widya Ningtyas, Oladipupo Odunayo Olatunde, Lydia Ong, Sangeeta Prakash, Jatindra K. Sahu, Cordelia Selomulya, Narendra Shah, Nitya Sharma, Robert Soliva-Fortuny, Christos Soukoulis, Ignatius Srianta, Regine Stockmann, Huynh T., Jun Kiat Kovis Tay, Ihab Tewfik, Tuyen Truong, Yong Wang, Oni Yuliarti, Elok Zubaidah

المصدر: Engineering Plant-Based Food Systems ISBN: 9780323898423

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::9afef3f9e189040e96d524458a4f1d54
https://doi.org/10.1016/b978-0-323-89842-3.01002-2

المؤلفون: Andrew L. Halmos, Stefan Kasapis, Lita Katopo

المصدر: Textural Characteristics of World Foods

مصطلحات موضوعية: Mouthfeel, Chemistry, Texture profile analysis, Food science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::b193ff7cff1790311dee6595d3079d4f
https://doi.org/10.1002/9781119430902.ch13

المؤلفون: Eddie Pang, Huong Thi Lan Nguyen, Lita Katopo, Stefan Kasapis, Nitin Mantri

المصدر: Food Research International. 121:319-325

مصطلحات موضوعية: Materials science, food.ingredient, Swine, 030309 nutrition & dietetics, Gelatin, Matrix (chemical analysis), Reaction rate, 03 medical and health sciences, Molecular dynamics, 0404 agricultural biotechnology, food, Animals, Transition Temperature, Fourier transform infrared spectroscopy, Environmental scanning electron microscope, Skin, 0303 health sciences, food and beverages, Honey, 04 agricultural and veterinary sciences, 040401 food science, Amorphous solid, Chemical engineering, Food Technology, Glass transition, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9e4381480f14973d8a52458c0124f31f
https://doi.org/10.1016/j.foodres.2019.03.048

المؤلفون: Lita Katopo, Jasmeet Kaur, John Ashton, Stefan Kasapis, Andrew Whitson

المصدر: Bioactive Carbohydrates and Dietary Fibre. 15:21-29

مصطلحات موضوعية: chemistry.chemical_classification, Chromatography, Organic Chemistry, Fatty acid, 04 agricultural and veterinary sciences, Phenolic acid, Shelf life, 040401 food science, Biochemistry, Hexanal, Ferulic acid, chemistry.chemical_compound, 0404 agricultural biotechnology, chemistry, Avenanthramide, Composition (visual arts), Ultra-high-temperature processing, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::4b73595c8bbe7cf31caff71cc9f973dd
https://doi.org/10.1016/j.bcdf.2016.09.002

المؤلفون: Carine Semasaka, Lita Katopo, Roman Buckow, Stefan Kasapis

المصدر: Food Hydrocolloids. 76:141-149

مصطلحات موضوعية: chemistry.chemical_classification, food.ingredient, Materials science, Scanning electron microscope, General Chemical Engineering, Composite number, 04 agricultural and veterinary sciences, 02 engineering and technology, General Chemistry, Calorimetry, 021001 nanoscience & nanotechnology, 040401 food science, Gelatin, 0404 agricultural biotechnology, food, chemistry, Chemical engineering, Phase (matter), Self-healing hydrogels, Polymer chemistry, Counterion, 0210 nano-technology, Dispersion (chemistry), Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::69e96d00fcd6c99921b9c48fb00dfb2a
https://doi.org/10.1016/j.foodhyd.2017.01.001

المؤلفون: Nguyen Huong, Lita Katopo, Edwin Pang, Nitin Mantri, Stefan Kasapis

مصطلحات موضوعية: Food chemistry and food sensory science, Gelatin, Glass transition, Honey, Structure, Thermomechanical properties

Relation: 10779/rmit.27525543.v1

الاتاحة: https://figshare.com/articles/journal_contribution/Structural_variation_in_gelatin_networks_from_low_to_high-solid_systems_effected_by_honey_addition/27525543

المؤلفون: Pranita Mhaske, Lloyd Condict, Mina Dokouhaki, Lita Katopo, Stefan Kasapis

مصطلحات موضوعية: Food chemistry and food sensory science, 3D imaging, Blending law analysis, Confocal laser scanning microscopy, Phase volume, Z-stack

Relation: 10779/rmit.27453273.v1

الاتاحة: https://figshare.com/articles/journal_contribution/Quantitative_analysis_of_the_phase_volume_of_agarose-canola_oil_gels_in_comparison_to_blending_law_predictions_using_3D_imaging_based_on_confocal_laser_scanning_microscopy/27453273

المؤلفون: Robert A. Shanks, Lita Katopo, Stefan Kasapis, Lillian Chuang, Naksit Panyoyai

المصدر: Food Chemistry. 199:791-798

مصطلحات موضوعية: Materials science, Starch, chemistry.chemical_element, 02 engineering and technology, Calcium, Analytical Chemistry, Calcium Chloride, chemistry.chemical_compound, 0404 agricultural biotechnology, Differential scanning calorimetry, Plasticizers, Relative humidity, Potato starch, Solanum tuberosum, food and beverages, 04 agricultural and veterinary sciences, General Medicine, Dynamic mechanical analysis, 021001 nanoscience & nanotechnology, 040401 food science, Amorphous solid, chemistry, Chemical engineering, 0210 nano-technology, Glass transition, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::321b9aac264120770d66ef32cba66f6a
https://doi.org/10.1016/j.foodchem.2015.12.076

المؤلفون: John Ashton, Elisabeth Gorczyca, Nashi K. Alqahtani, Stefan Kasapis, Lita Katopo

المصدر: Heliyon
Heliyon, Vol 4, Iss 3, Pp e00566-(2018)

مصطلحات موضوعية: Sucrose, food.ingredient, Flavour, Shelf life, 01 natural sciences, Hexanal, Article, Food science, chemistry.chemical_compound, 0404 agricultural biotechnology, Mixed systems, food, Skimmed milk, lcsh:Social sciences (General), lcsh:Science (General), Aroma, Multidisciplinary, biology, 010401 analytical chemistry, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, 0104 chemical sciences, chemistry, lcsh:H1-99, Guaiacol, lcsh:Q1-390

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::af7efd752aadb521daf2ac905729f2a7
http://europepmc.org/articles/PMC5857891

المؤلفون: Jasmeet Kaur, Andrew Whitson, John Ashton, Lita Katopo, Stefan Kasapis

مصطلحات موضوعية: Food chemistry and food sensory science, Avenanthramides, Free fatty acids, Oat particles, Phenolic acids, Shelf-life study, Volatiles

Relation: 10779/rmit.27517971.v1; https://figshare.com/articles/journal_contribution/Effect_of_ultra_high_temperature_processing_and_storage_conditions_on_phenolic_acid_avenanthramide_free_fatty_acid_and_volatile_profiles_from_Australian_oat_grains/27517971

الاتاحة: https://figshare.com/articles/journal_contribution/Effect_of_ultra_high_temperature_processing_and_storage_conditions_on_phenolic_acid_avenanthramide_free_fatty_acid_and_volatile_profiles_from_Australian_oat_grains/27517971

المؤلفون: Nashi Khalid Alqahtani, John Ashton, Lita Katopo, Elisabeth Gorczyca, Stefan Kasapis

مصطلحات موضوعية: Food chemistry and food sensory science, Food science

Relation: 10779/rmit.27512850.v1

الاتاحة: https://figshare.com/articles/journal_contribution/Shelf-life_studies_of_flavour_characteristics_in_model_UHT_liquid_systems_enriched_with_wholegrain_oat/27512850

المؤلفون: Jasmeet Kaur, Lita Katopo, Andrew Hung, John Ashton, Stefan Kasapis

مصطلحات موضوعية: Food chemistry and food sensory science, ?-Casein, Molecular interactions, Thermal processing, p-Coumaric acid

Relation: 10779/rmit.27512379.v1

الاتاحة: https://figshare.com/articles/journal_contribution/Combined_spectroscopic_molecular_docking_and_quantum_mechanics_study_of_-casein_and_p-coumaric_acid_interactions_following_thermal_treatment/27512379

المؤلفون: Jasmeet KAUR, Lita Katopo, John Ashton, Andrew Whitson, Stefan Kasapis

مصطلحات موضوعية: Food chemistry and food sensory science, milk proteins, oat-based liquids, phenolic acids, ultra-high temperature

Relation: 10779/rmit.27509052.v1

الاتاحة: https://figshare.com/articles/journal_contribution/Molecular_interactions_of_milk_protein_with_phenolic_components_in_oat-based_liquid_formulations_following_UHT_treatment_and_prolonged_storage/27509052

المؤلفون: Stefan Kasapis, Andrew Whitson, John Ashton, Jasmeet Kaur, Lita Katopo

المصدر: Journal of the science of food and agriculture. 98(5)

مصطلحات موضوعية: Hot Temperature, Avena, Coumaric Acids, Food Handling, Beverages, 0404 agricultural biotechnology, Phenols, Hydroxybenzoates, Organic chemistry, Animals, Sugar, Molecular interactions, Nutrition and Dietetics, Milk protein, Chemistry, Hydrogen bond, food and beverages, 04 agricultural and veterinary sciences, Milk Proteins, 040401 food science, Food Storage, Covalent bond, Cattle, Food Additives, Agronomy and Crop Science, Food Science, Biotechnology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a95006b5613d4d1caaa243087e2c2f06
https://pubmed.ncbi.nlm.nih.gov/28873216

المؤلفون: Enamul Haque, John Ashton, Nashi K. Alqahtani, Oliver A.H. Jones, Lita Katopo, Stefan Kasapis

المصدر: Bioactive Carbohydrates and Dietary Fibre. 4:84-92

مصطلحات موضوعية: Extended storage, Chemistry, Organic Chemistry, Particle-size distribution, Positive relationship, Food science, Orange (colour), Biochemistry, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::6e22ca749f81223cc20826b808b587f1
https://doi.org/10.1016/j.bcdf.2014.06.005

المؤلفون: Lloyd Condict, Lita Katopo, Pranita Mhaske, Mina Dokouhaki, Stefan Kasapis

المصدر: Food Research International. 125:108529

مصطلحات موضوعية: In situ, Materials science, Food Handling, 030309 nutrition & dietetics, Composite number, 03 medical and health sciences, chemistry.chemical_compound, Imaging, Three-Dimensional, 0404 agricultural biotechnology, Rheology, Phase (matter), Image analysis, Fourier transform infrared spectroscopy, Composite material, 0303 health sciences, Microscopy, Confocal, Sepharose, 04 agricultural and veterinary sciences, 040401 food science, Volume (thermodynamics), chemistry, Agarose, Rapeseed Oil, Gels, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::810f58506b753ed49118ff0e299f02b8
https://doi.org/10.1016/j.foodres.2019.108529

المؤلفون: Lita Katopo, Elizabeth Gorczyca, Diep Duongthingoc, Stefan Kasapis, Paul George

المصدر: Food Chemistry. 141:1782-1788

مصطلحات موضوعية: Whey protein, Thermal shock, Chemistry, Pharmaceutical, Capsules, Analytical Chemistry, Saccharomyces, Particle Size, Microbial Viability, Chromatography, biology, Chemistry, Economies of agglomeration, Probiotics, Temperature, General Medicine, Hydrogen-Ion Concentration, Milk Proteins, biology.organism_classification, Yeast, Whey Proteins, Isoelectric point, Chemical engineering, Agglomerate, Spray drying, Food Science, Saccharomyces boulardii

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a53b8fa5c0c755f15c069a23c8ae5f44
https://doi.org/10.1016/j.foodchem.2013.04.093

المؤلفون: Omar Almrhag, Paul George, Anna Bannikova, Stefan Kasapis, Lita Katopo

المصدر: International Journal of Biological Macromolecules. 51:138-145

مصطلحات موضوعية: chemistry.chemical_classification, Aqueous solution, Materials science, Polydextrose, Sepharose, General Medicine, Polymer, Biochemistry, Solutions, chemistry.chemical_compound, Differential scanning calorimetry, chemistry, Chemical engineering, Polysaccharides, Structural Biology, Pectins, Thermodynamics, Organic chemistry, Agarose, Thermomechanical analysis, Fourier transform infrared spectroscopy, Glass transition, Glucans, Hydrophobic and Hydrophilic Interactions, Molecular Biology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::50dda387145a71fe36c29592abdc3eb3
https://doi.org/10.1016/j.ijbiomac.2012.04.015