| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Acetaldehyde released by Lactobacillus plantarum enhances accumulation of pyranoanthocyanins in wine during malolactic fermentation
|
Wang, Shaoyang
|
|
2018
|
108 |
C |
p. 254-263
|
artikel
|
| 2 |
An updated review on use of tomato pomace and crustacean processing waste to recover commercially vital carotenoids
|
Saini, Ramesh Kumar
|
|
2018
|
108 |
C |
p. 516-529
|
artikel
|
| 3 |
Bacterial diversity of artisanal cheese from the Amazonian region of Brazil during the dry and rainy seasons
|
Martins, Mayra Carla de Freitas
|
|
2018
|
108 |
C |
p. 295-300
|
artikel
|
| 4 |
Brazilian cheeses: A survey covering physicochemical characteristics, mineral content, fatty acid profile and volatile compounds
|
Matera, Juliana
|
|
2018
|
108 |
C |
p. 18-26
|
artikel
|
| 5 |
Carbohydrates, volatile and phenolic compounds composition, and antioxidant activity of calabura (Muntingia calabura L.) fruit
|
Pereira, Gustavo Araujo
|
|
2018
|
108 |
C |
p. 264-273
|
artikel
|
| 6 |
Characterization of virgin walnut oils and their residual cakes produced from different varieties
|
Ojeda-Amador, Rosa M.
|
|
2018
|
108 |
C |
p. 396-404
|
artikel
|
| 7 |
Chitosan active films containing agro-industrial residue extracts for shelf life extension of chicken restructured product
|
Serrano-León, Juan S.
|
|
2018
|
108 |
C |
p. 93-100
|
artikel
|
| 8 |
Consumers' willingness to buy innovative traditional food products: The case of extra-virgin olive oil extracted by ultrasound
|
Roselli, Luigi
|
|
2018
|
108 |
C |
p. 482-490
|
artikel
|
| 9 |
Correlation between hedonic liking and facial expression measurement using dynamic affective response representation
|
Zhi, Ruicong
|
|
2018
|
108 |
C |
p. 237-245
|
artikel
|
| 10 |
Determination of isothiocyanate-protein conjugates in milk and curd after adding garden cress (Lepidium sativum L.)
|
Kühn, Carla
|
|
2018
|
108 |
C |
p. 621-627
|
artikel
|
| 11 |
Development of a Cryptosporidium-arsenic multi-risk assessment model for infant formula prepared with tap water in France
|
Boué, G.
|
|
2018
|
108 |
C |
p. 558-570
|
artikel
|
| 12 |
Differences in the microstructure and rheological properties of low-fat yoghurts from goat, sheep and cow milk
|
Nguyen, Hanh T.H.
|
|
2018
|
108 |
C |
p. 423-429
|
artikel
|
| 13 |
Editorial Board
|
|
|
2018
|
108 |
C |
p. ii
|
artikel
|
| 14 |
Effect of dietary polyphenols on the in vitro starch digestibility of pigmented maize varieties under cooking conditions
|
Rocchetti, Gabriele
|
|
2018
|
108 |
C |
p. 183-191
|
artikel
|
| 15 |
Effect of enzymatic treatment on phytate content and mineral bioacessability in soy drink
|
Theodoropoulos, Viviane Cristina Toreti
|
|
2018
|
108 |
C |
p. 68-73
|
artikel
|
| 16 |
Effect of high hydrostatic pressure treatment on physical parameters, ultrastructure and shelf life of pre- and post-rigor mortis palm ruff (Seriolella violacea) under chilled storage
|
Roco, Teresa
|
|
2018
|
108 |
C |
p. 192-202
|
artikel
|
| 17 |
Effect of hop (Humulus lupulus L.) inclusion in the diet for fattening lambs on animal performance, ruminal characteristics and meat quality
|
Blanco, Carolina
|
|
2018
|
108 |
C |
p. 42-47
|
artikel
|
| 18 |
Effect of microencapsulated Jabuticaba (Myrciaria cauliflora) extract on quality and storage stability of mortadella sausage
|
Baldin, Juliana C.
|
|
2018
|
108 |
C |
p. 551-557
|
artikel
|
| 19 |
Effect of tempering moisture and infrared heating temperature on the nutritional properties of desi chickpea and hull-less barley flours, and their blends
|
Bai, Tian
|
|
2018
|
108 |
C |
p. 430-439
|
artikel
|
| 20 |
Emulsions of sunflower wax in pectin aqueous solutions: Physical characterization and stability
|
Chalapud, Mayra C.
|
|
2018
|
108 |
C |
p. 216-225
|
artikel
|
| 21 |
Enzyme assisted extraction of biomolecules as an approach to novel extraction technology: A review
|
Nadar, Shamraja S.
|
|
2018
|
108 |
C |
p. 309-330
|
artikel
|
| 22 |
Evaluating the effects of the adulterants in milk using direct-infusion high-resolution mass spectrometry
|
Guerreiro, Tatiane Melina
|
|
2018
|
108 |
C |
p. 498-504
|
artikel
|
| 23 |
Exploiting antagonistic activity of fruit-derived Lactobacillus to control pathogenic bacteria in fresh cheese and chicken meat
|
da Costa, Whyara Karoline Almeida
|
|
2018
|
108 |
C |
p. 172-182
|
artikel
|
| 24 |
Exposure assessment to paralytic shellfish toxins through the shellfish consumption in Korea
|
Shin, Choonshik
|
|
2018
|
108 |
C |
p. 274-279
|
artikel
|
| 25 |
Food allergen labelling: “May contain” evidence from Malaysia
|
Soon, Jan Mei
|
|
2018
|
108 |
C |
p. 455-464
|
artikel
|
| 26 |
Identification of key odorants responsible for chestnut-like aroma quality of green teas
|
Zhu, Yin
|
|
2018
|
108 |
C |
p. 74-82
|
artikel
|
| 27 |
Improvement of flavor profiles in Chinese rice wine by creating fermenting yeast with superior ethanol tolerance and fermentation activity
|
Yang, Yijin
|
|
2018
|
108 |
C |
p. 83-92
|
artikel
|
| 28 |
Influence of high-intensity ultrasound on foaming and structural properties of egg white
|
Sheng, Long
|
|
2018
|
108 |
C |
p. 604-610
|
artikel
|
| 29 |
Influence of main emulsion components on the physicochemical and functional properties of W/O/W nano-emulsion: Effect of polyphenols, Hi-Cap, basil seed gum, soy and whey protein isolates
|
Delfanian, Mojtaba
|
|
2018
|
108 |
C |
p. 136-143
|
artikel
|
| 30 |
Influence of surfactants and proteins on the properties of wet edible calcium alginate meat coatings
|
Comaposada, J.
|
|
2018
|
108 |
C |
p. 539-550
|
artikel
|
| 31 |
Inhibition of interaction between epigallocatechin-3-gallate and myofibrillar protein by cyclodextrin derivatives improves gel quality under oxidative stress
|
Zhang, Yumeng
|
|
2018
|
108 |
C |
p. 8-17
|
artikel
|
| 32 |
In-package atmospheric cold plasma treatment of bulk grape tomatoes for microbiological safety and preservation
|
Min, Sea C.
|
|
2018
|
108 |
C |
p. 378-386
|
artikel
|
| 33 |
In search of a consumer-focused food classification system. An experimental heuristic approach to differentiate degrees of quality
|
Torres-Ruiz, Francisco J.
|
|
2018
|
108 |
C |
p. 440-454
|
artikel
|
| 34 |
Interactions of coffee and bread crust melanoidins with hydroxycinnamic and hydroxybenzoic acids in aqueous radical environment
|
Çelik, Ecem Evrim
|
|
2018
|
108 |
C |
p. 286-294
|
artikel
|
| 35 |
Mechanical and spectroscopic characterization of crosslinked zein films cast from solutions of acetic acid leading to a new mechanism for the crosslinking of oleic acid plasticized zein films
|
Turasan, Hazal
|
|
2018
|
108 |
C |
p. 357-367
|
artikel
|
| 36 |
Microparticulated whey protein-pectin complex: A texture-controllable gel for low-fat mayonnaise
|
Sun, Chanchan
|
|
2018
|
108 |
C |
p. 151-160
|
artikel
|
| 37 |
Modelling the isothermal degradation kinetics of metrafenone and mepanipyrim in a grape juice analog
|
López-Fernández, Olalla
|
|
2018
|
108 |
C |
p. 339-346
|
artikel
|
| 38 |
Multidirectional investigations on different parts of Allium scorodoprasum L. subsp. rotundum (L.) Stearn: Phenolic components, in vitro biological, and in silico propensities
|
Mollica, Adriano
|
|
2018
|
108 |
C |
p. 641-649
|
artikel
|
| 39 |
Multi-scale structural changes of starch and proteins during pea flour extrusion
|
Kristiawan, M.
|
|
2018
|
108 |
C |
p. 203-215
|
artikel
|
| 40 |
Nano-encapsulation of epigallocatechin gallate in the ferritin-chitosan double shells: Simulated digestion and absorption evaluation
|
Yang, Rui
|
|
2018
|
108 |
C |
p. 1-7
|
artikel
|
| 41 |
Neuromarketing empirical approaches and food choice: A systematic review
|
Stasi, A.
|
|
2018
|
108 |
C |
p. 650-664
|
artikel
|
| 42 |
Phenolic compounds are highly correlated to the antioxidant capacity of genotypes of Oenocarpus distichus Mart. fruits
|
Brabo de Sousa, Sérgio Henrique
|
|
2018
|
108 |
C |
p. 405-412
|
artikel
|
| 43 |
Physical and chemical stability of anthocyanin-rich black carrot extract-loaded liposomes during storage
|
Guldiken, Burcu
|
|
2018
|
108 |
C |
p. 491-497
|
artikel
|
| 44 |
Physical characteristics of the paper filter and low cafestol content filter coffee brews
|
Rendón, Mery Yovana
|
|
2018
|
108 |
C |
p. 280-285
|
artikel
|
| 45 |
Physico-chemical, colorimetric, rheological parameters and chemometric discrimination of the origin of Mugil cephalus' roes during the manufacturing process of Bottarga
|
Caredda, Marco
|
|
2018
|
108 |
C |
p. 128-135
|
artikel
|
| 46 |
Phytochemical characterization of different prickly pear (Opuntia ficus-indica (L.) Mill.) cultivars and botanical parts: UHPLC-ESI-MSn metabolomics profiles and their chemometric analysis
|
Mena, Pedro
|
|
2018
|
108 |
C |
p. 301-308
|
artikel
|
| 47 |
Pigment changes during preservation of green table olive specialities treated with alkali and without fermentation: Effect of thermal treatments and storage conditions
|
Gandul-Rojas, Beatriz
|
|
2018
|
108 |
C |
p. 57-67
|
artikel
|
| 48 |
Pluronics modified liposomes for curcumin encapsulation: Sustained release, stability and bioaccessibility
|
Li, Zi-ling
|
|
2018
|
108 |
C |
p. 246-253
|
artikel
|
| 49 |
Preparation and characterization of emulsion-filled gel beads for the encapsulation and protection of resveratrol and α-tocopherol
|
Feng, Wenwen
|
|
2018
|
108 |
C |
p. 161-171
|
artikel
|
| 50 |
Production of sesame oil oleogels based on beeswax and application as partial substitutes of animal fat in beef burger
|
Moghtadaei, Maryam
|
|
2018
|
108 |
C |
p. 368-377
|
artikel
|
| 51 |
Proteolytic pattern, protein breakdown and peptide production of ovomucin-depleted egg white processed with heat or pulsed electric fields at different pH
|
Liu, Ya-Fei
|
|
2018
|
108 |
C |
p. 465-474
|
artikel
|
| 52 |
Rapid discrimination of raw and sulfur-fumigated Smilax glabra based on chemical profiles by UHPLC-QTOF-MS/MS coupled with multivariate statistical analysis
|
He, Lili
|
|
2018
|
108 |
C |
p. 226-236
|
artikel
|
| 53 |
Sapucaia nut (Lecythis pisonis Cambess) and its by-products: A promising and underutilized source of bioactive compounds. Part I: Nutritional composition and lipid profile
|
Demoliner, Fernanda
|
|
2018
|
108 |
C |
p. 27-34
|
artikel
|
| 54 |
Sensorial and physicochemical analysis of Indian honeys for assessment of quality and floral origins
|
Kumar, Atul
|
|
2018
|
108 |
C |
p. 571-583
|
artikel
|
| 55 |
Sensory profile of green Spanish-style table olives according to cultivar and origin
|
López-López, A.
|
|
2018
|
108 |
C |
p. 347-356
|
artikel
|
| 56 |
Study of the aroma formation and transformation during the manufacturing process of oolong tea by solid-phase micro-extraction and gas chromatography–mass spectrometry combined with chemometrics
|
Ma, Chengying
|
|
2018
|
108 |
C |
p. 413-422
|
artikel
|
| 57 |
Survival and interaction of Escherichia coli O104:H4 on Arabidopsis thaliana and lettuce (Lactuca sativa) in comparison to E. coli O157:H7: Influence of plant defense response and bacterial capsular polysaccharide
|
Jang, Hyein
|
|
2018
|
108 |
C |
p. 35-41
|
artikel
|
| 58 |
Taste, umami-enhance effect and amino acid sequence of peptides separated from silkworm pupa hydrolysate
|
Yu, Zilin
|
|
2018
|
108 |
C |
p. 144-150
|
artikel
|
| 59 |
Tea and coffee time with bacteria – Investigation of uptake of key coffee and tea phenolics by wild type E. coli
|
Hakeem Said, Inamullah
|
|
2018
|
108 |
C |
p. 584-594
|
artikel
|
| 60 |
The effect of health/hedonic claims on consumer hedonic and sensory perception of sugar reduction: Case study with orange/passionfruit nectars
|
Oliveira, Denize
|
|
2018
|
108 |
C |
p. 111-118
|
artikel
|
| 61 |
The impact of the matrix of red beet products and interindividual variability on betacyanins bioavailability in humans
|
Wiczkowski, Wieslaw
|
|
2018
|
108 |
C |
p. 530-538
|
artikel
|
| 62 |
The impacts of water compositions on sensory properties of foods and beverages cannot be underestimated
|
Sheibani, Ershad
|
|
2018
|
108 |
C |
p. 101-110
|
artikel
|
| 63 |
The influence of processing conditions on the weight change of single herring (Clupea herengus) fillets during marinating
|
Laub-Ekgreen, Maria Helbo
|
|
2018
|
108 |
C |
p. 331-338
|
artikel
|
| 64 |
The use of smoke as a strategy for masking boar taint in sausages and bacon
|
Aaslyng, Margit Dall
|
|
2018
|
108 |
C |
p. 387-395
|
artikel
|
| 65 |
UHPLC-QqQ-MS/MS identification, quantification of polyphenols from Passiflora subpeltata fruit pulp and determination of nutritional, antioxidant, α-amylase and α-glucosidase key enzymes inhibition properties
|
Shanmugam, Saravanan
|
|
2018
|
108 |
C |
p. 611-620
|
artikel
|
| 66 |
Understanding microoxygenation: Effect of viable yeasts and sulfur dioxide levels on the sensory properties of a Merlot red wine
|
Sáenz-Navajas, María-Pilar
|
|
2018
|
108 |
C |
p. 505-515
|
artikel
|
| 67 |
Use of olive leaf extract to reduce lipid oxidation of baked snacks
|
Difonzo, Graziana
|
|
2018
|
108 |
C |
p. 48-56
|
artikel
|
| 68 |
Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS
|
Caporaso, Nicola
|
|
2018
|
108 |
C |
p. 628-640
|
artikel
|
| 69 |
White wines aroma recovery and enrichment: Sensory-led aroma selection and consumer perception
|
Lezaeta, Alvaro
|
|
2018
|
108 |
C |
p. 595-603
|
artikel
|
| 70 |
Whose fault is it? Fraud scandal in the milk industry and its impact on product image and consumption – The case of Brazil
|
Breitenbach, Raquel
|
|
2018
|
108 |
C |
p. 475-481
|
artikel
|
| 71 |
Wine aroma response to different participation of selected Hanseniaspora uvarum in mixed fermentation with Saccharomyces cerevisiae
|
Hu, Kai
|
|
2018
|
108 |
C |
p. 119-127
|
artikel
|
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