| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Adaptability of some French red grape varieties cultivated at two different Portuguese terroirs: Comparative analysis with two Portuguese red grape varieties using physicochemical and phenolic parameters
|
Costa, Elisa
|
|
2015
|
78 |
C |
p. 302-312
11 p.
|
artikel
|
| 2 |
An integrated method for the emotional conceptualization and sensory characterization of food products: The EmoSensory® Wheel
|
Schouteten, Joachim J.
|
|
2015
|
78 |
C |
p. 96-107
12 p.
|
artikel
|
| 3 |
Antihypertensive effect of peptides naturally generated during Iberian dry-cured ham processing
|
Mora, Leticia
|
|
2015
|
78 |
C |
p. 71-78
8 p.
|
artikel
|
| 4 |
Apple, grape or orange juice: Which one offers the best substrate for lactobacilli growth? — A screening study on bacteria viability, superoxide dismutase activity, folates production and hedonic characteristics
|
Espirito-Santo, Ana Paula
|
|
2015
|
78 |
C |
p. 352-360
9 p.
|
artikel
|
| 5 |
Approaches for the assembly of molecularly imprinted electrospun nanofibre membranes and consequent use in selected target recognition
|
Ghorani, Behrouz
|
|
2015
|
78 |
C |
p. 448-464
17 p.
|
artikel
|
| 6 |
Bioaccessibility, changes in the antioxidant potential and colonic fermentation of date pits and apple bagasse flours obtained from co-products during simulated in vitro gastrointestinal digestion
|
Gullon, Beatriz
|
|
2015
|
78 |
C |
p. 169-176
8 p.
|
artikel
|
| 7 |
Comparative proteomic approaches to analysis of litchi pulp senescence after harvest
|
Li, Taotao
|
|
2015
|
78 |
C |
p. 274-285
12 p.
|
artikel
|
| 8 |
Comparison of TCATA and TDS for dynamic sensory characterization of food products
|
Ares, Gastón
|
|
2015
|
78 |
C |
p. 148-158
11 p.
|
artikel
|
| 9 |
Conference Calendar
|
|
|
2015
|
78 |
C |
p. I-
1 p.
|
artikel
|
| 10 |
Consumer perception of carriers of a satiating compound. Influence of front-of-package images and weight loss-related information
|
Fiszman, Susana
|
|
2015
|
78 |
C |
p. 88-95
8 p.
|
artikel
|
| 11 |
Contributor factors for the occurrence of salmonellosis during preparation, storage and consumption of homemade mayonnaise salad
|
de Oliveira Elias, Susana
|
|
2015
|
78 |
C |
p. 266-273
8 p.
|
artikel
|
| 12 |
Copigmentation between malvidin-3-O-glucoside and hydroxycinnamic acids in red wine model solutions: Investigations with experimental and theoretical methods
|
Zhang, Bo
|
|
2015
|
78 |
C |
p. 313-320
8 p.
|
artikel
|
| 13 |
Crust morphology and crispness development during deep-fat frying of potato
|
van Koerten, K.N.
|
|
2015
|
78 |
C |
p. 336-342
7 p.
|
artikel
|
| 14 |
Development of hydrocolloid microgels as starch granule mimetics: Hydrogel particles fabricated from gelatin and pectin
|
Wu, Bi-cheng
|
|
2015
|
78 |
C |
p. 177-185
9 p.
|
artikel
|
| 15 |
Digestion property and synergistic effect on biological activity of purple rice (Oryza sativa L.) anthocyanins subjected to a simulated gastrointestinal digestion in vitro
|
Sun, Dan
|
|
2015
|
78 |
C |
p. 114-123
10 p.
|
artikel
|
| 16 |
Editorial Board
|
|
|
2015
|
78 |
C |
p. i-
1 p.
|
artikel
|
| 17 |
Effect of in vitro gastrointestinal digestion on the bioavailability of phenolic components and the antioxidant potentials of some Turkish fruit wines
|
Celep, Engin
|
|
2015
|
78 |
C |
p. 209-215
7 p.
|
artikel
|
| 18 |
Effect of pH, sodium chloride and sodium pyrophosphate on the thermal resistance of Escherichia coli O157:H7 in ground beef
|
Juneja, Vijay K.
|
|
2015
|
78 |
C |
p. 482-
1 p.
|
artikel
|
| 19 |
Effect of processing conditions on quality of green beans subjected to reciprocating agitation thermal processing
|
Singh, Anika
|
|
2015
|
78 |
C |
p. 424-432
9 p.
|
artikel
|
| 20 |
Eggshell penetration by Salmonella Typhimurium in table eggs: Examination of underlying eggshell structures by micro-computed tomography and scanning electron microscopy
|
Ray, Aaron
|
|
2015
|
78 |
C |
p. 34-40
7 p.
|
artikel
|
| 21 |
Electrostatic spraying of organic acids on biofilms formed by E. coli O157:H7 and Salmonella Typhimurium on fresh produce
|
Almasoud, Ahmad
|
|
2015
|
78 |
C |
p. 27-33
7 p.
|
artikel
|
| 22 |
Environmental implications of food loss probability in packaging design
|
Conte, A.
|
|
2015
|
78 |
C |
p. 11-17
7 p.
|
artikel
|
| 23 |
Estimate of the prevalence and burden of food poisoning by natural toxic compounds in South Korea
|
Park, Myoung Su
|
|
2015
|
78 |
C |
p. 108-113
6 p.
|
artikel
|
| 24 |
Flavonol profile of cactus fruits (Opuntia ficus-indica) enriched cereal-based extrudates: Authenticity and impact of extrusion
|
Moussa-Ayoub, Tamer E.
|
|
2015
|
78 |
C |
p. 442-447
6 p.
|
artikel
|
| 25 |
How do consumers describe wine astringency?
|
Vidal, Leticia
|
|
2015
|
78 |
C |
p. 321-326
6 p.
|
artikel
|
| 26 |
How is an ideal satiating yogurt described? A case study with added-protein yogurts
|
Morell, P.
|
|
2015
|
78 |
C |
p. 141-147
7 p.
|
artikel
|
| 27 |
Identification and quantification of phenolic and other polar compounds in the edible part of Annona cherimola and its by-products by HPLC-DAD-ESI-QTOF-MS
|
García-Salas, Patricia
|
|
2015
|
78 |
C |
p. 246-257
12 p.
|
artikel
|
| 28 |
Identification of antioxidative peptides from defatted walnut meal hydrolysate with potential for improving learning and memory
|
Chen, Huiping
|
|
2015
|
78 |
C |
p. 216-223
8 p.
|
artikel
|
| 29 |
Identification of novel saponins in vegetable amaranth and characterization of their hemolytic activity
|
Zehring, Jenny
|
|
2015
|
78 |
C |
p. 361-368
8 p.
|
artikel
|
| 30 |
Impact of in vitro simulated digestion on the potential health benefits of proanthocyanidins from Choerospondias axillaris peels
|
Li, Qian
|
|
2015
|
78 |
C |
p. 378-387
10 p.
|
artikel
|
| 31 |
Investigation and kinetic evaluation of furan formation in tomato paste and pulp during heating
|
Gül Akıllıoğlu, H.
|
|
2015
|
78 |
C |
p. 224-230
7 p.
|
artikel
|
| 32 |
In vitro evidence for gut hormone stimulation release and dipeptidyl-peptidase IV inhibitory activity of protein hydrolysate obtained from cuttlefish (Sepia officinalis) viscera
|
Cudennec, Benoit
|
|
2015
|
78 |
C |
p. 238-245
8 p.
|
artikel
|
| 33 |
Metabolomics of Lonicera caerulea fruit during ripening and its relationship with color and antioxidant activity
|
Lee, Heon Joong
|
|
2015
|
78 |
C |
p. 343-351
9 p.
|
artikel
|
| 34 |
New insights in antibiotic resistance of Lactobacillus species from fermented foods
|
Abriouel, Hikmate
|
|
2015
|
78 |
C |
p. 465-481
17 p.
|
artikel
|
| 35 |
New volatile sulfur-containing compounds from wild garlic (Allium ursinum L., Liliaceae)
|
Radulović, Niko S.
|
|
2015
|
78 |
C |
p. 1-10
10 p.
|
artikel
|
| 36 |
Novel methodology for the in situ assessment of CO2 production rate and its application to anaerobic ripened cheese
|
Acerbi, F.
|
|
2015
|
78 |
C |
p. 295-301
7 p.
|
artikel
|
| 37 |
Physicochemical properties of different thickeners used in infant foods and their relationship with mineral availability during in vitro digestion process
|
González-Bermúdez, Carlos Alberto
|
|
2015
|
78 |
C |
p. 62-70
9 p.
|
artikel
|
| 38 |
Phytochemicals and bioactive properties of Ilex paraguariensis: An in-vitro comparative study between the whole plant, leaves and stems
|
Souza, Aloisio H.P.
|
|
2015
|
78 |
C |
p. 286-294
9 p.
|
artikel
|
| 39 |
Production of volatile phenols by kimchi Lactobacillus plantarum isolates and factors influencing their phenolic acid decarboxylase gene expression profiles
|
Rosimin, Aurelius Albert
|
|
2015
|
78 |
C |
p. 231-237
7 p.
|
artikel
|
| 40 |
Proteomic and peptidomic insights on myofibrillar protein hydrolysis in a sausage model during fermentation with autochthonous starter cultures
|
López, Constanza M.
|
|
2015
|
78 |
C |
p. 41-49
9 p.
|
artikel
|
| 41 |
Quality changes of pasteurised mango juice during storage. Part II: Kinetic modelling of the shelf-life markers
|
Wibowo, Scheling
|
|
2015
|
78 |
C |
p. 410-423
14 p.
|
artikel
|
| 42 |
Quality changes of pasteurised mango juice during storage. Part I: Selecting shelf-life markers by integration of a targeted and untargeted multivariate approach
|
Wibowo, Scheling
|
|
2015
|
78 |
C |
p. 396-409
14 p.
|
artikel
|
| 43 |
Rapid microwave assisted extraction of meat lipids
|
Medina, Aline Lisbôa
|
|
2015
|
78 |
C |
p. 124-130
7 p.
|
artikel
|
| 44 |
Relating dynamic perception of reformulated cheese pies to consumers' expectations of satiating ability
|
Marcano, J.
|
|
2015
|
78 |
C |
p. 369-377
9 p.
|
artikel
|
| 45 |
Relating physicochemical and microbiological safety indicators during processing of linguiça, a Portuguese traditional dry-fermented sausage
|
Gonzales-Barron, U.
|
|
2015
|
78 |
C |
p. 50-61
12 p.
|
artikel
|
| 46 |
Silver/chitosan-based Janus particles: Synthesis, characterization, and assessment of antimicrobial activity in vivo and vitro
|
Jia, Ruixiu
|
|
2015
|
78 |
C |
p. 433-441
9 p.
|
artikel
|
| 47 |
Simulated gastrointestinal fate of lipids encapsulated in starch hydrogels: Impact of normal and high amylose corn starch
|
Tangsrianugul, Nuttinee
|
|
2015
|
78 |
C |
p. 79-87
9 p.
|
artikel
|
| 48 |
Simulating shelf life determination by two simultaneous criteria
|
Peleg, Micha
|
|
2015
|
78 |
C |
p. 388-395
8 p.
|
artikel
|
| 49 |
Stability of bioactive solid lipid nanoparticles loaded with herbal extracts when exposed to simulated gastrointestinal tract conditions
|
Campos, Débora A.
|
|
2015
|
78 |
C |
p. 131-140
10 p.
|
artikel
|
| 50 |
Stabilization of biopolymer microgels formed by electrostatic complexation: Influence of enzyme (laccase) cross-linking on pH, thermal, and mechanical stability
|
Azarikia, Fatemeh
|
|
2015
|
78 |
C |
p. 18-26
9 p.
|
artikel
|
| 51 |
Synthesis of potentially-bioactive lactosyl-oligofructosides by a novel bi-enzymatic system using bacterial fructansucrases
|
Díez-Municio, Marina
|
|
2015
|
78 |
C |
p. 258-265
8 p.
|
artikel
|
| 52 |
The soluble recombinant N-terminal domain of HMW 1Dx5 and its aggregation behavior
|
Wang, Jing Jing
|
|
2015
|
78 |
C |
p. 201-208
8 p.
|
artikel
|
| 53 |
Ultrasound-assisted encapsulation of annatto seed oil: Retention and release of a bioactive compound with functional activities
|
Silva, Eric Keven
|
|
2015
|
78 |
C |
p. 159-168
10 p.
|
artikel
|
| 54 |
Viable and culturable populations of Saccharomyces cerevisiae, Hanseniaspora uvarum and Starmerella bacillaris (synonym Candida zemplinina) during Barbera must fermentation
|
Wang, Chunxiao
|
|
2015
|
78 |
C |
p. 195-200
6 p.
|
artikel
|
| 55 |
Volatile profile of human milk subjected to high-pressure thermal processing
|
Garrido, M.
|
|
2015
|
78 |
C |
p. 186-194
9 p.
|
artikel
|
| 56 |
Volatiles and primary metabolites profiling in two Hibiscus sabdariffa (roselle) cultivars via headspace SPME-GC-MS and chemometrics
|
Farag, Mohamed A.
|
|
2015
|
78 |
C |
p. 327-335
9 p.
|
artikel
|
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