| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A2A2 milk: Brazilian consumers’ opinions and effect on sensory characteristics of Petit Suisse and Minas cheeses
|
Oliveira Mendes, Mariana
|
|
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108 |
C |
p. 207-213
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artikel
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| 2 |
Antibiofilm activity of the essential oil of Campomanesia aurea O. Berg against microorganisms causing food borne diseases
|
Kuhn, Daniel
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|
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108 |
C |
p. 247-252
|
artikel
|
| 3 |
Assessing the preservative efficacy of nanoencapsulated mace essential oil against food borne molds, aflatoxin B1 contamination, and free radical generation
|
Yadav, Amrita
|
|
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108 |
C |
p. 429-436
|
artikel
|
| 4 |
Bioactive water-soluble peptides from fresh buffalo cheese may be used as product markers
|
Silva, Diego Dias da
|
|
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108 |
C |
p. 97-105
|
artikel
|
| 5 |
Camel whey protein microparticles for safe and efficient delivery of novel camel milk derived probiotics
|
Ahmad, Mudasir
|
|
|
108 |
C |
p. 81-88
|
artikel
|
| 6 |
Characterisation, antimicrobial resistance and diversity of atypical EPEC and STEC isolated from cow's milk, cheese and dairy cattle farm environments
|
Rios, Edson A.
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|
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108 |
C |
p. 319-325
|
artikel
|
| 7 |
Characterisation of key odourants in Japanese green tea using gas chromatography-olfactometry and gas chromatography-mass spectrometry
|
Tan, Hui Ru
|
|
|
108 |
C |
p. 221-232
|
artikel
|
| 8 |
Characterization of acid – Induced gels of quinoa proteins and carrageenan
|
Montellano Duran, Natalia
|
|
|
108 |
C |
p. 39-47
|
artikel
|
| 9 |
Chemometric classification and quantification of sesame oil adulterated with other vegetable oils based on fatty acids composition by gas chromatography
|
Xing, Changrui
|
|
|
108 |
C |
p. 437-445
|
artikel
|
| 10 |
Conversion of carp roe mass to caviar substitutes: Stabilization with oregano extract
|
Binsi, P.K.
|
|
|
108 |
C |
p. 446-455
|
artikel
|
| 11 |
Correlation analysis of key enzyme activities and aroma compounds during fermentation of simulated juice system with Saccharomyces cerevisiae
|
Yang, Yingdi
|
|
|
108 |
C |
p. 214-220
|
artikel
|
| 12 |
Development of a physicochemical method to quantify the extracellular liquid volume: Application to the transformation of cassava into gari
|
Rondet, Eric
|
|
|
108 |
C |
p. 1-5
|
artikel
|
| 13 |
Effect of adding Brosimum gaudichaudii and Pyrostegia venusta hydroalcoholic extracts on the oxidative stability of beef burgers
|
de Oliveira Ferreira, Nicoly Subtil
|
|
|
108 |
C |
p. 145-152
|
artikel
|
| 14 |
Effect of anticaking agents on hardening and Maillard-induced protein aggregation in high-protein nutrition bars formulated with whey protein concentrate
|
Meng, Xianghe
|
|
|
108 |
C |
p. 261-267
|
artikel
|
| 15 |
Effect of chitosan coatings with and without Stevia rebaudiana and modified atmosphere packaging on quality of cold stored fresh-cut apples
|
Karagöz, Şeyda
|
|
|
108 |
C |
p. 332-337
|
artikel
|
| 16 |
Effect of ethanolic coconut husk extract and pre-emulsification on properties and stability of surimi gel fortified with seabass oil during refrigerated storage
|
Buamard, Natchaphol
|
|
|
108 |
C |
p. 160-167
|
artikel
|
| 17 |
Effect of freezing-thawing on weight loss, melanosis, and microbial growth in mildly cooked snow crab (Chionoecetes opilio) clusters
|
Lorentzen, Grete
|
|
|
108 |
C |
p. 283-288
|
artikel
|
| 18 |
Effect of milling methods on the properties of rice flour and gluten-free rice bread
|
Wu, Tong
|
|
|
108 |
C |
p. 137-144
|
artikel
|
| 19 |
Effect of probiotification with Lactobacillus plantarum MCC 2974 on quality of Sohiong juice
|
Vivek, Kambhampati
|
|
|
108 |
C |
p. 55-60
|
artikel
|
| 20 |
Effect of temperature, pH, β- and HP-β-cds on the solubility and stability of flavanones: Naringenin and hesperetin
|
Lucas-Abellán, C.
|
|
|
108 |
C |
p. 233-239
|
artikel
|
| 21 |
Effect of the incorporation of a fermented rooibos (Aspalathus linearis) extract in the manufacturing of rabbit meat patties on their physical, chemical, and sensory quality during refrigerated storage
|
Cullere, Marco
|
|
|
108 |
C |
p. 31-38
|
artikel
|
| 22 |
Effects of high pressure processing on the copigmentation reaction of pelargonidin-3-glucoside and catechin
|
Zou, Hui
|
|
|
108 |
C |
p. 240-246
|
artikel
|
| 23 |
Effects of hot water dipping on apple heat transfer and post-harvest fruit quality
|
Kabelitz, Tina
|
|
|
108 |
C |
p. 416-420
|
artikel
|
| 24 |
Effects of microwave irradiation on the distribution of sinapic acid and its derivatives in rapeseed and the antioxidant evaluation
|
Cong, Yanxia
|
|
|
108 |
C |
p. 310-318
|
artikel
|
| 25 |
Effects of mixed starter cultures and exogenous L-Lys on the physiochemical and sensory properties of rapid-fermented fish paste using longsnout catfish by-products
|
Gao, Ruichang
|
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|
108 |
C |
p. 21-30
|
artikel
|
| 26 |
Effects of new technology on the current manufacturing process of yogurt-to increase the overall marketability of yogurt
|
Das, Kunal
|
|
|
108 |
C |
p. 69-80
|
artikel
|
| 27 |
Emulsion stabilizing capacity of sugar beet fibers compared to sugar beet pectin and octenyl succinate modified maltodextrin in the production of O/W emulsions: individual and combined impact
|
Maravić, Nikola
|
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|
108 |
C |
p. 392-399
|
artikel
|
| 28 |
Enrichment of sheep cheese with chia (Salvia hispanica L.) oil as a source of omega-3
|
Muñoz-Tébar, N.
|
|
|
108 |
C |
p. 407-415
|
artikel
|
| 29 |
Evaluation of aroma characteristics of sugarcane (Saccharum officinarum L.) juice using gas chromatography-mass spectrometry and electronic nose
|
Wang, Lu
|
|
|
108 |
C |
p. 400-406
|
artikel
|
| 30 |
Evaluation of water dynamics and protein changes in bigeye tuna (Thunnus obesus) during cold storage
|
Wang, Xin-Yun
|
|
|
108 |
C |
p. 289-296
|
artikel
|
| 31 |
Extrusion processing for pre-sweetened noodle grits for the preparation of ready-to-prepare kheer: Stability of added intense sweeteners
|
Bawane, Amruta M.
|
|
|
108 |
C |
p. 277-282
|
artikel
|
| 32 |
Flavour retention and removal of dissolved carbon dioxide in the solution treated with low-pressure carbon dioxide microbubbles
|
Kobayashi, Fumiyuki
|
|
|
108 |
C |
p. 338-343
|
artikel
|
| 33 |
Functional whole wheat breads: Compelling internal architecture
|
Ghodki, Bhupendra M
|
|
|
108 |
C |
p. 301-309
|
artikel
|
| 34 |
Fungi in air, raw materials and surface of dry fermented sausage produced in Brazil
|
Parussolo, Gilson
|
|
|
108 |
C |
p. 190-198
|
artikel
|
| 35 |
Green pepper essential oil as a biopreservative agent for fish-based products: Antimicrobial and antivirulence activities against Pseudomonas aeruginosa KM01
|
Myszka, Kamila
|
|
|
108 |
C |
p. 6-13
|
artikel
|
| 36 |
1H-NMR-based water-soluble low molecular weight compound characterization and free fatty acid composition of five kinds of Yunnan dry-cured hams
|
Liu, Shuyun
|
|
|
108 |
C |
p. 174-182
|
artikel
|
| 37 |
Hydrolysates from rainbow trout (Oncorhynchus mykiss) processing by-product with different pretreatments: Antioxidant activity and their effect on lipid and protein oxidation of raw fish emulsion
|
Nikoo, Mehdi
|
|
|
108 |
C |
p. 120-128
|
artikel
|
| 38 |
IFC - Aims & Scope, Copyright, Publication information, Orders & Claims, Advertising information, Author inquiries, Permissions, Funding body, Permanence of paper and GFA link in double column
|
|
|
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108 |
C |
p. IFC
|
artikel
|
| 39 |
Impact of peanut roasting on Salmonella spp. survival
|
Prestes, Flávia Souza
|
|
|
108 |
C |
p. 168-173
|
artikel
|
| 40 |
Impact of shear and pH on properties of casein micelles in milk protein concentrate
|
Ranadheera, C.S.
|
|
|
108 |
C |
p. 370-376
|
artikel
|
| 41 |
Inactivation of Bacillus subtilis and quality assurance in Chinese bayberry (Myrica rubra) juice with ultrasound and mild heat
|
Li, Jiao
|
|
|
108 |
C |
p. 113-119
|
artikel
|
| 42 |
Influence of temperature and of starter culture on biochemical characteristics and the aromatic compounds evolution on type II sourdough and wheat bread
|
Siepmann, Francieli Begnini
|
|
|
108 |
C |
p. 199-206
|
artikel
|
| 43 |
Jerusalem artichoke tuber flour as a wheat flour substitute for biscuit elaboration
|
Díaz, Andrea
|
|
|
108 |
C |
p. 361-369
|
artikel
|
| 44 |
New alternative to reduce sodium chloride in meat products: Sensory and microbiological evaluation
|
Raybaudi-Massilia, R.
|
|
|
108 |
C |
p. 253-260
|
artikel
|
| 45 |
Ohmic heating effects on Listeria monocytogenes inactivation, and chemical, physical, and sensory characteristic alterations for vacuum packaged sausage during post pasteurization
|
Inmanee, Pawinee
|
|
|
108 |
C |
p. 183-189
|
artikel
|
| 46 |
Optimization of conjugated linoleic acid production by Bifidobacterium animalis subsp. Lactis and its application in fermented milk
|
Esmaeilnejad Moghadam, Behnam
|
|
|
108 |
C |
p. 344-352
|
artikel
|
| 47 |
Polyphenols accumulation effects on surface color variation in apple slices hot air drying process
|
Li, Xuan
|
|
|
108 |
C |
p. 421-428
|
artikel
|
| 48 |
Preparation of alcohol free propolis-alginate microcapsules, characterization and release property
|
Keskin, Merve
|
|
|
108 |
C |
p. 89-96
|
artikel
|
| 49 |
Production of polyhedral oligomeric silsesquioxane (POSS) containing low density polyethylene (LDPE) based nanocomposite films for minced beef packaging for extension of shelf life
|
Kavuncuoglu, Hatice
|
|
|
108 |
C |
p. 385-391
|
artikel
|
| 50 |
Qualitative improvement of camel milk date yoghurt by addition of biosynthesized xanthan from orange waste
|
Mohsin, Ali
|
|
|
108 |
C |
p. 61-68
|
artikel
|
| 51 |
Quantitative issues related to the headspace-SPME-GC/MS analysis of volatile compounds in wines: the case of Maresco sparkling wine
|
Tufariello, Maria
|
|
|
108 |
C |
p. 268-276
|
artikel
|
| 52 |
Rapid detection of Yersinia enterocolitica using a single–walled carbon nanotube-based biosensor for Kimchi product
|
Sobhan, Abdus
|
|
|
108 |
C |
p. 48-54
|
artikel
|
| 53 |
Sodium-chloride reduction by substitution with potassium, calcium and magnesium salts in wheat bread
|
Reißner, Anne-Marie
|
|
|
108 |
C |
p. 153-159
|
artikel
|
| 54 |
Structural characterization of soybean milk particles during in vitro digestive/non-digestive simulation
|
Liu, Weilin
|
|
|
108 |
C |
p. 326-331
|
artikel
|
| 55 |
Survival and implantation of indigenous psychrotrophic Oenococcus oeni strains during malolactic fermentation in a Patagonian Pinot noir wine
|
Manera, Camila
|
|
|
108 |
C |
p. 353-360
|
artikel
|
| 56 |
Survival of Escherichia coli O157:H7 and Listeria monocytogenes in an acidified low-fat mayonnaise based hibachi sauce
|
Hwang, Daizy
|
|
|
108 |
C |
p. 297-300
|
artikel
|
| 57 |
Systematic application of slightly acidic electrolyzed water (SAEW) for natural microbial reduction of buckwheat sprouts
|
Liang, Duo
|
|
|
108 |
C |
p. 14-20
|
artikel
|
| 58 |
Ultrasound-assisted immersion freezing accelerates the freezing process and improves the quality of common carp (Cyprinus carpio) at different power levels
|
Sun, Qinxiu
|
|
|
108 |
C |
p. 106-112
|
artikel
|
| 59 |
Volatile fingerprinting differentiates diverse-aged craft beers
|
Coelho, Eduardo
|
|
|
108 |
C |
p. 129-136
|
artikel
|
| 60 |
Wine quality rapid detection using a compact electronic nose system: Application focused on spoilage thresholds by acetic acid
|
Rodriguez Gamboa, Juan C.
|
|
|
108 |
C |
p. 377-384
|
artikel
|
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