nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
A holistic approach to food safety risks: Food fraud as an example
|
Marvin, Hans J.P. |
|
2016 |
89 |
P1 |
p. 463-470 8 p. |
artikel |
2 |
Ancestral Andean grain quinoa as source of lactic acid bacteria capable to degrade phytate and produce B-group vitamins
|
Carrizo, Silvana L. |
|
2016 |
89 |
P1 |
p. 488-494 7 p. |
artikel |
3 |
Angiotensin I–converting enzyme–inhibitory peptides from bovine collagen: insights into inhibitory mechanism and transepithelial transport
|
Fu, Yu |
|
2016 |
89 |
P1 |
p. 373-381 9 p. |
artikel |
4 |
A peptidomic approach for the identification of antioxidant and ACE-inhibitory peptides in sardinelle protein hydrolysates fermented by Bacillus subtilis A26 and Bacillus amyloliquefaciens An6
|
Jemil, Ines |
|
2016 |
89 |
P1 |
p. 347-358 12 p. |
artikel |
5 |
Arsenic speciation in Brazilian rice grains organically and traditionally cultivated: Is there any difference in arsenic content?
|
Segura, Fabiana Roberta |
|
2016 |
89 |
P1 |
p. 169-176 8 p. |
artikel |
6 |
Aseptic artificial fermentation of cocoa beans can be fashioned to replicate the peptide profile of commercial cocoa bean fermentations
|
John, Warren A. |
|
2016 |
89 |
P1 |
p. 764-772 9 p. |
artikel |
7 |
Bioaccessibility and antioxidant activity of curcumin after encapsulated by nano and Pickering emulsion based on chitosan-tripolyphosphate nanoparticles
|
Shah, Bakht Ramin |
|
2016 |
89 |
P1 |
p. 399-407 9 p. |
artikel |
8 |
Bioactive amines in Passiflora are affected by species and fruit development
|
Bomtempo, Larissa L. |
|
2016 |
89 |
P1 |
p. 733-738 6 p. |
artikel |
9 |
Bioactive peptides derived from traditional Chinese medicine and traditional Chinese food: A review
|
Liu, Ming |
|
2016 |
89 |
P1 |
p. 63-73 11 p. |
artikel |
10 |
Bioactive properties and functional constituents of Hypericum androsaemum L.: A focus on the phenolic profile
|
Jabeur, Inés |
|
2016 |
89 |
P1 |
p. 422-431 10 p. |
artikel |
11 |
Characterisation of volatile profiles in 50 native Peruvian chili pepper using solid phase microextraction–gas chromatography mass spectrometry (SPME–GCMS)
|
Patel, Kirti |
|
2016 |
89 |
P1 |
p. 471-475 5 p. |
artikel |
12 |
Characterization of the peptide profile in Spanish Teruel, Italian Parma and Belgian dry-cured hams and its potential bioactivity
|
Mora, Leticia |
|
2016 |
89 |
P1 |
p. 638-646 9 p. |
artikel |
13 |
Chemical constituents and health effects of sweet potato
|
Wang, Sunan |
|
2016 |
89 |
P1 |
p. 90-116 27 p. |
artikel |
14 |
Chitosan films and coatings containing essential oils: The antioxidant and antimicrobial activity, and application in food systems
|
Yuan, Gaofeng |
|
2016 |
89 |
P1 |
p. 117-128 12 p. |
artikel |
15 |
Cold storage affects the volatile profile and expression of a putative linalool synthase of papaya fruit
|
Gomes, Bruna Lima |
|
2016 |
89 |
P1 |
p. 654-660 7 p. |
artikel |
16 |
Compositional evaluation of selected agro-industrial wastes as valuable sources for the recovery of complex carbohydrates
|
Vojvodić, Aleksandra |
|
2016 |
89 |
P1 |
p. 565-573 9 p. |
artikel |
17 |
Conference Calendar
|
|
|
2016 |
89 |
P1 |
p. I- 1 p. |
artikel |
18 |
Context and wine quality effects on consumers' mood, emotions, liking and willingness to pay for Australian Shiraz wines
|
Danner, Lukas |
|
2016 |
89 |
P1 |
p. 254-265 12 p. |
artikel |
19 |
Development of a robotic pourer constructed with ubiquitous materials, open hardware and sensors to assess beer foam quality using computer vision and pattern recognition algorithms: RoboBEER
|
Gonzalez Viejo, Claudia |
|
2016 |
89 |
P1 |
p. 504-513 10 p. |
artikel |
20 |
Development of smart colourimetric starch–based indicator for liberated volatiles during durian ripeness
|
Niponsak, Aranya |
|
2016 |
89 |
P1 |
p. 365-372 8 p. |
artikel |
21 |
Difference thresholds for added sugar in chocolate-flavoured milk: Recommendations for gradual sugar reduction
|
Oliveira, Denize |
|
2016 |
89 |
P1 |
p. 448-453 6 p. |
artikel |
22 |
3,4-Dihydroxyphenylacetic acid is a predominant biologically-active catabolite of quercetin glycosides
|
Tang, Yue |
|
2016 |
89 |
P1 |
p. 716-723 8 p. |
artikel |
23 |
Distinct growth and extractive methods of Acmellaoleracea (L.) R.K. Jansen rising different concentrations of spilanthol: An important bioactive compound in human dietary
|
Franca, Julia Vitor |
|
2016 |
89 |
P1 |
p. 781-789 9 p. |
artikel |
24 |
Editorial Board
|
|
|
2016 |
89 |
P1 |
p. i- 1 p. |
artikel |
25 |
Editorial Board
|
|
|
2016 |
89 |
P1 |
p. IFC- 1 p. |
artikel |
26 |
Effect of canning on color, protein and phenolic profile of grains from kidney bean, field pea and chickpea
|
Parmar, Naincy |
|
2016 |
89 |
P1 |
p. 526-532 7 p. |
artikel |
27 |
Effect of lactulose-derived oligosaccharides on intestinal microbiota during the shift between media with different energy contents
|
Barroso, Elvira |
|
2016 |
89 |
P1 |
p. 302-308 7 p. |
artikel |
28 |
Effect of salt reduction on wheat-dough properties and quality characteristics of puff pastry with full and reduced fat content
|
Silow, Christoph |
|
2016 |
89 |
P1 |
p. 330-337 8 p. |
artikel |
29 |
Effects of capsule parameters on coffee extraction in single-serve brewer
|
Wang, Xiuju |
|
2016 |
89 |
P1 |
p. 797-805 9 p. |
artikel |
30 |
Effects of time and extraction temperature on phenolic composition and functional properties of red rooibos (Aspalathus linearis)
|
Santos, Jânio Sousa |
|
2016 |
89 |
P1 |
p. 476-487 12 p. |
artikel |
31 |
Efficiency of population-dependent sulfite against Brettanomyces bruxellensis in red wine
|
Longin, Cédric |
|
2016 |
89 |
P1 |
p. 620-630 11 p. |
artikel |
32 |
Emulsification properties of pea protein isolate using homogenization, microfluidization and ultrasonication
|
McCarthy, Noel A. |
|
2016 |
89 |
P1 |
p. 415-421 7 p. |
artikel |
33 |
Enzymatic biotransformation of polyphenolics increases antioxidant activity of red and white grape pomace
|
Martins, Isabela M. |
|
2016 |
89 |
P1 |
p. 533-539 7 p. |
artikel |
34 |
Evaluation of Calligonum azel Maire, a North African desert plant, for its nutritional potential as a sustainable food and feed
|
Bannour, Marwa |
|
2016 |
89 |
P1 |
p. 558-564 7 p. |
artikel |
35 |
Flavor of roasted peanuts (Arachis hypogaea) - Part I: Effect of raw material and processing technology on flavor, color and fatty acid composition of peanuts
|
Lykomitros, Dimitrios |
|
2016 |
89 |
P1 |
p. 860-869 10 p. |
artikel |
36 |
Flavor of roasted peanuts (Arachis hypogaea) — Part II: Correlation of volatile compounds to sensory characteristics
|
Lykomitros, Dimitrios |
|
2016 |
89 |
P1 |
p. 870-881 12 p. |
artikel |
37 |
Folates: Chemistry, analysis, occurrence, biofortification and bioavailability
|
Saini, Ramesh Kumar |
|
2016 |
89 |
P1 |
p. 1-13 13 p. |
artikel |
38 |
Food protein-originating peptides as tastants - Physiological, technological, sensory, and bioinformatic approaches
|
Iwaniak, Anna |
|
2016 |
89 |
P1 |
p. 27-38 12 p. |
artikel |
39 |
Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review
|
Zhao, Cindy J. |
|
2016 |
89 |
P1 |
p. 39-47 9 p. |
artikel |
40 |
Free amino acids and bioactive peptides profile of Pastırma during its processing
|
Deniz, Ebru |
|
2016 |
89 |
P1 |
p. 194-201 8 p. |
artikel |
41 |
Galangin competitively inhibits xanthine oxidase by a ping-pong mechanism
|
Zhang, Cen |
|
2016 |
89 |
P1 |
p. 152-160 9 p. |
artikel |
42 |
Gastrointestinal digestates of Grana Padano and Trentingrana cheeses promote intestinal calcium uptake and extracellular bone matrix formation in vitro
|
De Luca, Paola |
|
2016 |
89 |
P1 |
p. 820-827 8 p. |
artikel |
43 |
GC/MS method to quantify bioavailable phenolic compounds and antioxidant capacity determination of plasma after acute coffee consumption in human volunteers
|
Lara-Guzmán, Oscar Javier |
|
2016 |
89 |
P1 |
p. 219-226 8 p. |
artikel |
44 |
Glycation of β-lactoglobulin under dynamic high pressure microfluidization treatment: Effects on IgE-binding capacity and conformation
|
Chen, Yuan |
|
2016 |
89 |
P1 |
p. 882-888 7 p. |
artikel |
45 |
Glycinin-gum arabic complex formation: Turbidity measurement and charge neutralization analysis
|
Dong, Die |
|
2016 |
89 |
P1 |
p. 709-715 7 p. |
artikel |
46 |
Harvest date and crop level influence sensory and chemical profiles of Ontario Vidal blanc and Riesling icewines
|
Bowen, Amy J. |
|
2016 |
89 |
P1 |
p. 591-603 13 p. |
artikel |
47 |
Health-promoting ingredients from four selected Azorean macroalgae
|
Paiva, Lisete |
|
2016 |
89 |
P1 |
p. 432-438 7 p. |
artikel |
48 |
Healthy Spanish salchichón enriched with encapsulated n −3 long chain fatty acids in konjac glucomannan matrix
|
Lorenzo, Jose M. |
|
2016 |
89 |
P1 |
p. 289-295 7 p. |
artikel |
49 |
Heteroaggregation of lipid droplets coated with sodium caseinate and lactoferrin
|
de Figueiredo Furtado, Guilherme |
|
2016 |
89 |
P1 |
p. 309-319 11 p. |
artikel |
50 |
Hypoallergenic hydrolysates of egg white proteins modulate allergen responses induced ex vivo on spleen cells from sensitized mice
|
Lozano-Ojalvo, Daniel |
|
2016 |
89 |
P1 |
p. 661-669 9 p. |
artikel |
51 |
Idiographic duo–trio tests using a constant-reference based on preference of each consumer: Sample presentation sequence in difference test can be customized for individual consumers to reduce error
|
Kim, Min-A |
|
2016 |
89 |
P1 |
p. 454-462 9 p. |
artikel |
52 |
Influence of morphology and polymorphic transformation of fat crystals on the freeze-thaw stability of mayonnaise-type oil-in-water emulsions
|
Ishibashi, C. |
|
2016 |
89 |
P1 |
p. 604-613 10 p. |
artikel |
53 |
Influence of processing parameters and stress adaptation on the inactivation of Listeria monocytogenes by Non-Thermal Atmospheric Plasma (NTAP)
|
Calvo, Tamara |
|
2016 |
89 |
P1 |
p. 631-637 7 p. |
artikel |
54 |
Influence of surfactant type and thermal cycling on formation and stability of flavor oil emulsions fabricated by spontaneous emulsification
|
Saberi, Amir Hossein |
|
2016 |
89 |
P1 |
p. 296-301 6 p. |
artikel |
55 |
In vitro versus in vivo protein digestibility techniques for calculating PDCAAS (protein digestibility-corrected amino acid score) applied to chickpea fractions
|
Tavano, Olga Luisa |
|
2016 |
89 |
P1 |
p. 756-763 8 p. |
artikel |
56 |
Jagua blue derived from Genipa americana L. fruit: A natural alternative to commonly used blue food colorants?
|
Brauch, J.E. |
|
2016 |
89 |
P1 |
p. 391-398 8 p. |
artikel |
57 |
Juçara fruit (Euterpe edulis Mart.): Sustainable exploitation of a source of bioactive compounds
|
Schulz, Mayara |
|
2016 |
89 |
P1 |
p. 14-26 13 p. |
artikel |
58 |
Key role of collagen fibers orientation in casing-meat adhesion
|
Yang, Shuang |
|
2016 |
89 |
P1 |
p. 439-447 9 p. |
artikel |
59 |
Lipidomic investigation of eggs' yolk: Changes in lipid profile of eggs from different conditions
|
Campos, Ana M. |
|
2016 |
89 |
P1 |
p. 177-185 9 p. |
artikel |
60 |
Mass spectrometry for the characterization of brewing process
|
Vivian, Adriana Fu |
|
2016 |
89 |
P1 |
p. 281-288 8 p. |
artikel |
61 |
Metabolic profiling discriminates between strawberry (Fragaria×ananassa Duch.) cultivars grown in Finland or Estonia
|
Kårlund, Anna |
|
2016 |
89 |
P1 |
p. 647-653 7 p. |
artikel |
62 |
Microbial communities related to sensory attributes in Korean fermented soy bean paste (doenjang)
|
Kim, Min Jung |
|
2016 |
89 |
P1 |
p. 724-732 9 p. |
artikel |
63 |
Microbial diversity in pitted sweet cherries (Prunus avium L.) as affected by High-Hydrostatic Pressure treatment
|
Toledo del Árbol, Julia |
|
2016 |
89 |
P1 |
p. 790-796 7 p. |
artikel |
64 |
Microcapsules loaded with the probiotic Lactobacillus paracasei BGP-1 produced by co-extrusion technology using alginate/shellac as wall material: Characterization and evaluation of drying processes
|
Silva, Marluci P. |
|
2016 |
89 |
P1 |
p. 582-590 9 p. |
artikel |
65 |
Molecular and mycotoxigenic biodiversity of Aspergillus flavus isolated from Brazil nuts
|
Baquião, Arianne Costa |
|
2016 |
89 |
P1 |
p. 266-271 6 p. |
artikel |
66 |
Multilevel structural responses of β-conglycinin and glycinin under acidic or alkaline heat treatment
|
Xiao, Jie |
|
2016 |
89 |
P1 |
p. 540-548 9 p. |
artikel |
67 |
Nature of protein-protein interactions during the gelation of canola protein isolate networks
|
Kim, Jae He |
|
2016 |
89 |
P1 |
p. 408-414 7 p. |
artikel |
68 |
New insights about flocculation process in sodium caseinate-stabilized emulsions
|
Huck-Iriart, Cristián |
|
2016 |
89 |
P1 |
p. 338-346 9 p. |
artikel |
69 |
Non-invasive measurement of oxygen diffusion in model foods
|
Bhunia, Kanishka |
|
2016 |
89 |
P1 |
p. 161-168 8 p. |
artikel |
70 |
Nutritional and chemical properties of fermented food of wild and cultivated genotypes of enset (Ensete ventricosum)
|
Bosha, Abraham |
|
2016 |
89 |
P1 |
p. 806-811 6 p. |
artikel |
71 |
Nutritive values, flavor amino acids, healthcare fatty acids and flesh quality improved by manganese referring to up-regulating the antioxidant capacity and signaling molecules TOR and Nrf2 in the muscle of fish
|
Jiang, Wei-Dan |
|
2016 |
89 |
P1 |
p. 670-678 9 p. |
artikel |
72 |
One-step global parameter estimation of kinetic inactivation parameters for Bacillus sporothermodurans spores under static and dynamic thermal processes
|
Cattani, F. |
|
2016 |
89 |
P1 |
p. 614-619 6 p. |
artikel |
73 |
Optimal experimental design for discriminating between microbial growth models as function of suboptimal temperature: From in silico to in vivo
|
Stamati, I. |
|
2016 |
89 |
P1 |
p. 689-700 12 p. |
artikel |
74 |
Organic acids in Kakadu plum (Terminalia ferdinandiana): The good (ellagic), the bad (oxalic) and the uncertain (ascorbic)
|
Williams, David J. |
|
2016 |
89 |
P1 |
p. 237-244 8 p. |
artikel |
75 |
Phase behavior, structure and rheology of candelilla wax/fully hydrogenated soybean oil mixtures with and without vegetable oil
|
Ramírez-Gómez, N.O. |
|
2016 |
89 |
P1 |
p. 828-837 10 p. |
artikel |
76 |
Physical characterization of crystalline networks formed by binary blends of waxes in soybean oil
|
Jana, Sarbojeet |
|
2016 |
89 |
P1 |
p. 245-253 9 p. |
artikel |
77 |
Pichia kudrazevii and Candida nitrativorans are the most well-adapted and relevant yeast species fermenting cocoa in Agneby-Tiassa, a local Ivorian cocoa producing region
|
Samagaci, Lamine |
|
2016 |
89 |
P1 |
p. 773-780 8 p. |
artikel |
78 |
Potential physicochemical basis of Mediterranean diet effect: Ability of emulsified olive oil to increase carotenoid bioaccessibility in raw and cooked tomatoes
|
Li, Qian |
|
2016 |
89 |
P1 |
p. 320-329 10 p. |
artikel |
79 |
Properties of lysozyme/sodium alginate complexes for the development of antimicrobial films
|
Amara, Chedia Ben |
|
2016 |
89 |
P1 |
p. 272-280 9 p. |
artikel |
80 |
Protein network analysis — A new approach for quantifying wheat dough microstructure
|
Bernklau, Isabelle |
|
2016 |
89 |
P1 |
p. 812-819 8 p. |
artikel |
81 |
Resistant starch suppresses postprandial hypertriglyceridemia in rats
|
Matsuda, Hiroko |
|
2016 |
89 |
P1 |
p. 838-842 5 p. |
artikel |
82 |
Salivary concentration of N-acylethanolamines upon food mastication and after meal consumption: Influence of food dietary fiber
|
Kong, Xianghui |
|
2016 |
89 |
P1 |
p. 186-193 8 p. |
artikel |
83 |
Simulated GI digestion of dietary protein: Release of new bioactive peptides involved in gut hormone secretion
|
Caron, Juliette |
|
2016 |
89 |
P1 |
p. 382-390 9 p. |
artikel |
84 |
Spray dried microparticles of chia oil using emulsion stabilized by whey protein concentrate and pectin by electrostatic deposition
|
Noello, C. |
|
2016 |
89 |
P1 |
p. 549-557 9 p. |
artikel |
85 |
Study of Chardonnay and Sauvignon blanc wines from D.O.Ca Rioja (Spain) aged in different French oak wood barrels: Chemical and aroma quality aspects
|
Herrero, Paula |
|
2016 |
89 |
P1 |
p. 227-236 10 p. |
artikel |
86 |
The influence of breast milk and infant formulae hydrolysates on bacterial adhesion and Caco-2 cells functioning
|
Fiedorowicz, Ewa |
|
2016 |
89 |
P1 |
p. 679-688 10 p. |
artikel |
87 |
The influence of heat treatment on acid-tolerant emulsions prepared from acid soluble soy protein and soy soluble polysaccharide complexes
|
Liu, Qian-Ru |
|
2016 |
89 |
P1 |
p. 211-218 8 p. |
artikel |
88 |
The principles of high voltage electric field and its application in food processing: A review
|
Dalvi-Isfahan, Mohsen |
|
2016 |
89 |
P1 |
p. 48-62 15 p. |
artikel |
89 |
The quality of low lactose milk is affected by the side proteolytic activity of the lactase used in the production process
|
Troise, Antonio Dario |
|
2016 |
89 |
P1 |
p. 514-525 12 p. |
artikel |
90 |
Thermal inactivation kinetics of surface contaminating Listeria monocytogenes on vacuum-packaged agar surface and ready-to-eat sliced ham and sausage
|
Wang, Xiang |
|
2016 |
89 |
P1 |
p. 843-849 7 p. |
artikel |
91 |
Thermal treatment of lupin-based milk alternatives – Impact on lupin proteins and the network of respective lupin-based yogurt alternatives
|
Hickisch, A. |
|
2016 |
89 |
P1 |
p. 850-859 10 p. |
artikel |
92 |
The structural basis of cooking loss in beef: Variations with temperature and ageing
|
Purslow, P.P. |
|
2016 |
89 |
P1 |
p. 739-748 10 p. |
artikel |
93 |
The transfer rate of Salmonella Typhimurium from contaminated parsley to other consecutively chopped batches via cutting boards under different food handling scenarios
|
Faour-Klingbeil, Dima |
|
2016 |
89 |
P1 |
p. 495-503 9 p. |
artikel |
94 |
Transforming insect biomass into consumer wellness foods: A review
|
Sun-Waterhouse, Dongxiao |
|
2016 |
89 |
P1 |
p. 129-151 23 p. |
artikel |
95 |
Turbidity in oil-in-water-emulsions — Key factors and visual perception
|
Linke, C. |
|
2016 |
89 |
P1 |
p. 202-210 9 p. |
artikel |
96 |
Ultrasound as a tool to study bubbles in dough and dough mechanical properties: A review
|
Koksel, Filiz |
|
2016 |
89 |
P1 |
p. 74-89 16 p. |
artikel |
97 |
Ultrasound pre-treatment enhances the carrot drying and rehydration
|
Ricce, Cinthia |
|
2016 |
89 |
P1 |
p. 701-708 8 p. |
artikel |
98 |
Willingness to pay more for value-added pomegranate juice (Punica granatum L.): An open-ended contingent valuation
|
Romano, Karen Rodrigues |
|
2016 |
89 |
P1 |
p. 359-364 6 p. |
artikel |
99 |
Yogurt viscosity and fruit pieces affect satiating capacity expectations
|
Tarrega, Amparo |
|
2016 |
89 |
P1 |
p. 574-581 8 p. |
artikel |
100 |
Zinc bioavailability from whey. Enthalpy-entropy compensation in protein binding
|
Tang, Ning |
|
2016 |
89 |
P1 |
p. 749-755 7 p. |
artikel |