| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Acrylamide content in French fries prepared in food service establishments
|
Mesias, Marta
|
|
|
100 |
C |
p. 83-91
|
artikel
|
| 2 |
Antimicrobial activity of grape, apple and pitahaya residue extracts after carbohydrase treatment against food-related bacteria
|
Zambrano, Carolina
|
|
|
100 |
C |
p. 416-425
|
artikel
|
| 3 |
A starch edible surface coating delays banana fruit ripening
|
Thakur, Rahul
|
|
|
100 |
C |
p. 341-347
|
artikel
|
| 4 |
Black sesame pigment extract from sesame dregs by subcritical CO2: Extraction optimization, composition analysis, binding copper and antioxidant protection
|
Bai, Liang
|
|
|
100 |
C |
p. 28-34
|
artikel
|
| 5 |
Chemometric classification and quantification of cold pressed grape seed oil in blends with refined soybean oils using attenuated total reflectance–mid infrared (ATR–MIR) spectroscopy
|
Akin, Gönül
|
|
|
100 |
C |
p. 126-137
|
artikel
|
| 6 |
Determination of phenolic compounds and antioxidant activity in passion fruit pulp (Passiflora spp.) using a modified QuEChERS method and UHPLC-MS/MS
|
Rotta, Eliza Mariane
|
|
|
100 |
C |
p. 397-403
|
artikel
|
| 7 |
Development of vinegar obtained from lemon juice: Optimization and chemical characterization of the process
|
Leonés, Adrián
|
|
|
100 |
C |
p. 314-321
|
artikel
|
| 8 |
Effect of addition of phenolic compounds recovered from apple pomace on cider quality
|
Benvenutti, Laís
|
|
|
100 |
C |
p. 348-354
|
artikel
|
| 9 |
Effect of high hydrostatic pressure and activated film packaging on bacterial diversity of fruit puree
|
Grande Burgos, María José
|
|
|
100 |
C |
p. 227-230
|
artikel
|
| 10 |
Effect of Lactobacillus reuteri on vitamin B12 content and microbiota composition of furu fermentation
|
Bao, Xuan
|
|
|
100 |
C |
p. 138-143
|
artikel
|
| 11 |
Effect of microencapsulated process on stability of mulberry polyphenol and oxidation property of dried minced pork slices during heat processing and storage
|
Xu, Liang
|
|
|
100 |
C |
p. 62-68
|
artikel
|
| 12 |
Effect of pre-treatments on yield and properties of lipid extracted from cephalothorax of Pacific white shrimp (Litopenaeus vannamei) by ultrasonic assisted process
|
Gulzar, Saqib
|
|
|
100 |
C |
p. 106-113
|
artikel
|
| 13 |
Effect of ultra-high pressure on the structure and gelling properties of low salt golden threadfin bream (Nemipterus virgatus) myosin
|
Wang, Jianyi
|
|
|
100 |
C |
p. 381-390
|
artikel
|
| 14 |
Effects of different drying methods on the physicochemical properties and antioxidant activities of isolated acorn polysaccharides
|
Ahmadi, Shokouh
|
|
|
100 |
C |
p. 1-9
|
artikel
|
| 15 |
Effects of thermal pasteurization and ultrasound treatment on the peroxidase activity, carotenoid composition, and physicochemical properties of goldenberry (Physalis peruviana L.) puree
|
Etzbach, Lara
|
|
|
100 |
C |
p. 69-74
|
artikel
|
| 16 |
Encapsulation of β-carotene in emulgels-based delivery systems formulated with sweet fennel oil
|
Santos, Jenifer
|
|
|
100 |
C |
p. 189-195
|
artikel
|
| 17 |
Evaluation of antioxidant properties of Chlorella vulgaris and Spirulina platensis and their application in order to extend the shelf life of rainbow trout (Oncorhynchus mykiss) fillets during refrigerated storage
|
Taghavi Takyar, Mir Babak
|
|
|
100 |
C |
p. 244-249
|
artikel
|
| 18 |
Evaluation of some Turkish Salvia species by principal component analysis based on their vitamin B2, mineral composition, and antioxidant properties
|
Gezek, Görkem
|
|
|
100 |
C |
p. 287-293
|
artikel
|
| 19 |
Fermentation of acorn dough by lactobacilli strains: Phytic acid degradation and antioxidant activity
|
Hashemi, Seyed Mohammad Bagher
|
|
|
100 |
C |
p. 144-149
|
artikel
|
| 20 |
Finding out potent probiotic cultures from ayurvedic formulation Takrarishta through in-vitro probiotic characterization and principal component analysis
|
Chopade, Lalit R.
|
|
|
100 |
C |
p. 205-212
|
artikel
|
| 21 |
Freeze-dried candies from blackcurrant (Ribes nigrum L.) and yoghurt. Physicochemical and sensorial characterization
|
Archaina, Diego
|
|
|
100 |
C |
p. 444-449
|
artikel
|
| 22 |
High-pressure assisted enzymatic proteolysis of kidney beans protein isolates and characterization of hydrolysates by functional, structural, rheological and antioxidant properties
|
Al-Ruwaih, Noor
|
|
|
100 |
C |
p. 231-236
|
artikel
|
| 23 |
IFC - Aims & Scope, Copyright, Publication information, Orders & Claims, Advertising information, Author inquiries, Permissions, Funding body, Permanence of paper and GFA link in double column
|
|
|
|
100 |
C |
p. IFC
|
artikel
|
| 24 |
Improvements of drying rate and structural quality of microwave-vacuum dried carrot by freeze-thaw pretreatment
|
Ando, Yasumasa
|
|
|
100 |
C |
p. 294-299
|
artikel
|
| 25 |
Induction of superoxide anion radical-scavenging capacity in an argan press cake-suspension by fermentation using Lactobacillus plantarum Argan-L1
|
Goto, Minori
|
|
|
100 |
C |
p. 56-61
|
artikel
|
| 26 |
Influence of cold stress on the survival of Listeria monocytogenes Bug600 and ScottA in lethal alkali, acid and oxidative stress
|
De Abrew Abeysundara, Piumi
|
|
|
100 |
C |
p. 40-47
|
artikel
|
| 27 |
Inhibition of Salmonella enterica serovar Typhimurium by combined carvacrol and potassium sorbate in vitro and in tomato paste
|
Pereira Batista, Andreia Farias
|
|
|
100 |
C |
p. 92-98
|
artikel
|
| 28 |
Inhibitory of grey mold on green pepper and winter jujube by chlorine dioxide (ClO2) fumigation and its mechanisms
|
Fu, Mao-run
|
|
|
100 |
C |
p. 335-340
|
artikel
|
| 29 |
Internalization assessment of E. coli O157:H7 in hydroponically grown lettuce
|
Moriarty, Matthew J.
|
|
|
100 |
C |
p. 183-188
|
artikel
|
| 30 |
Investigating the oxyresveratrol β-cyclodextrin and 2-hydroxypropyl-β-cyclodextrin complexes: The effects on oxyresveratrol solution, stability, and antibrowning ability on fresh grape juice
|
He, Jianfei
|
|
|
100 |
C |
p. 263-270
|
artikel
|
| 31 |
In vitro adsorption mechanism of acrylamide by lactic acid bacteria
|
Shen, Yu
|
|
|
100 |
C |
p. 119-125
|
artikel
|
| 32 |
In vitro evaluation of the bioaccessibility of phenolic acids in different whole wheats as potential prebiotics
|
Gong, Lingxiao
|
|
|
100 |
C |
p. 435-443
|
artikel
|
| 33 |
MAPK mediates NO/cGMP-induced GABA accumulation in soybean sprouts
|
Jiao, Caifeng
|
|
|
100 |
C |
p. 253-262
|
artikel
|
| 34 |
Mechanisms of the Escherichia coli and Enterococcus faecalis inactivation by ozone
|
Girgin Ersoy, Zeynep
|
|
|
100 |
C |
p. 306-313
|
artikel
|
| 35 |
Microstructural modification and its effect on the quality attributes of frozen-thawed bigeye tuna (Thunnus obesus) meat during salting
|
Jiang, Qingqing
|
|
|
100 |
C |
p. 213-219
|
artikel
|
| 36 |
Muscle-specific effect of aging on beef tenderness
|
Nair, Mahesh N.
|
|
|
100 |
C |
p. 250-252
|
artikel
|
| 37 |
Nanoemulsification of Satureja khuzestanica essential oil and pure carvacrol; comparison of physicochemical properties and antimicrobial activity against food pathogens
|
Mazarei, Zeinab
|
|
|
100 |
C |
p. 328-334
|
artikel
|
| 38 |
Novel method for valorization of by-products from carrot discards
|
Clementz, Adriana
|
|
|
100 |
C |
p. 374-380
|
artikel
|
| 39 |
Nutritional and pro-health quality of lentil and adzuki bean sprouts enriched with probiotic yeast Saccharomyces cerevisiae var. boulardii
|
Swieca, Michal
|
|
|
100 |
C |
p. 220-226
|
artikel
|
| 40 |
Phenolic compounds in Rojo Brillante and Kaki Tipo persimmons at commercial harvest and in response to CO2 and ethylene treatments for astringency removal
|
Ancillotti, Claudia
|
|
|
100 |
C |
p. 99-105
|
artikel
|
| 41 |
Polymorphism, textural and crystallization properties of winged bean (Psophocarpus tetragonolobus, D.C) oil-based trans-fatty acids free ternary margarine blends
|
Makeri, Mohammad
|
|
|
100 |
C |
p. 158-166
|
artikel
|
| 42 |
Probing the interaction of catechin and its β-CD inclusion complex with different food models
|
Ho, Siyin
|
|
|
100 |
C |
p. 368-373
|
artikel
|
| 43 |
Probiotic alcohol-free beer made with Saccharomyces cerevisiae var. boulardii
|
Senkarcinova, Bara
|
|
|
100 |
C |
p. 362-367
|
artikel
|
| 44 |
Production of β-glucan, glutathione, and glutathione derivatives by probiotic Saccharomyces cerevisiae isolated from cucumber jangajji
|
Hong, Ji-Young
|
|
|
100 |
C |
p. 114-118
|
artikel
|
| 45 |
Protein concentration and hydrocolloid effect on the rheological and tribological behaviour of resulting protein solution
|
Zhu, Yang
|
|
|
100 |
C |
p. 150-157
|
artikel
|
| 46 |
Quality characteristics and storage stability of low-fat tofu prepared with defatted soy flours treated by supercritical-CO2 and hexane
|
Lee, Kyo-Yeon
|
|
|
100 |
C |
p. 237-243
|
artikel
|
| 47 |
Quantification and identification of adulteration in the fat content of chicken hamburgers using digital images and chemometric tools
|
Fernandes, David Douglas de Sousa
|
|
|
100 |
C |
p. 20-27
|
artikel
|
| 48 |
Quantitative determination of free and esterified phytosterol profile in nuts and seeds commonly consumed in China by SPE/GC–MS
|
Wang, Mengmeng
|
|
|
100 |
C |
p. 355-361
|
artikel
|
| 49 |
Rapid quantification of 3-monochloropropane-1,2-diol in deep-fat frying using palm olein: Using ATR-FTIR and chemometrics
|
Wong, Yu Hua
|
|
|
100 |
C |
p. 404-408
|
artikel
|
| 50 |
Reducing the glycemic index of short dough biscuits by using apple pomace as a functional ingredient
|
Alongi, Marilisa
|
|
|
100 |
C |
p. 300-305
|
artikel
|
| 51 |
Retardation of curcumin degradation under various storage conditions via turmeric extract-loaded nanoemulsion system
|
Hong, Su Jung
|
|
|
100 |
C |
p. 175-182
|
artikel
|
| 52 |
Rheological behaviour and microstructural properties of dark chocolate produced by combination of a ball mill and a liquefier device as small scale chocolate production system
|
Saputro, Arifin Dwi
|
|
|
100 |
C |
p. 10-19
|
artikel
|
| 53 |
Simulated digestion and fermentation in vitro with human gut microbiota of polysaccharides from Coralline pilulifera
|
Wang, Yidan
|
|
|
100 |
C |
p. 167-174
|
artikel
|
| 54 |
The development of an alternative fermentation model system for vinegar production
|
Mat Isham, Nurul Khadijah
|
|
|
100 |
C |
p. 322-327
|
artikel
|
| 55 |
The effects of carbohydrase, probiotic Lactobacillus paracasei and yeast Lindnera saturnus on the composition of a novel okara (soybean residue) functional beverage
|
Vong, Weng Chan
|
|
|
100 |
C |
p. 196-204
|
artikel
|
| 56 |
The effects of superchilling on shelf-life and quality indicators of whole Atlantic cod and fillets
|
Eliasson, Saemundur
|
|
|
100 |
C |
p. 426-434
|
artikel
|
| 57 |
The rheological and physicochemical properties of a novel thermosensitive hydrogel based on konjac glucomannan/gum tragacanth
|
Gong, Jingni
|
|
|
100 |
C |
p. 271-277
|
artikel
|
| 58 |
Tortilla added with Moringa oleífera flour: Physicochemical, texture properties and antioxidant capacity
|
Páramo-Calderón, D.E.
|
|
|
100 |
C |
p. 409-415
|
artikel
|
| 59 |
Toward the design of insect-based meat analogue: The role of calcium and temperature in coagulation behavior of Alphitobius diaperinus proteins
|
Azzollini, D.
|
|
|
100 |
C |
p. 75-82
|
artikel
|
| 60 |
Viabilities of Lactobacillus rhamnosus ASCC 290 and Lactobacillus casei ATCC 334 (in free form or encapsulated with calcium alginate-chitosan) in yellow mombin ice cream
|
Farias, Thaísa Gabriela Silva de
|
|
|
100 |
C |
p. 391-396
|
artikel
|
| 61 |
Water activity, not moisture content, explains the influence of water on powder flowability
|
Juarez-Enriquez, E.
|
|
|
100 |
C |
p. 35-39
|
artikel
|
| 62 |
W/O/W emulsions applied for conveying FeSO4: Physical characteristics and intensity of metallic taste perception
|
Simiqueli, Andréa Alves
|
|
|
100 |
C |
p. 278-286
|
artikel
|
| 63 |
Young astringent persimmon tannin inhibits methicillin-resistant Staphylococcus aureus isolated from pork
|
Liu, Miaomiao
|
|
|
100 |
C |
p. 48-55
|
artikel
|
Tijdschrift beschrijving