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                             56 gevonden resultaten
nr titel auteur tijdschrift jaar jaarg. afl. pagina('s) type
1 A case of plagiarism entitle "Enhancing the lipolysis of feta-type cheese made from ultrafiltered cow's milk" Golian, Farzaneh
 2019
 114 C p.
 artikel
2 A comparison of microfluidization and sonication to obtain lemongrass submicron emulsions. Effect of diutan gum concentration as stabilizer Santos, Jenifer
 2019
 114 C p.
 artikel
3 A fast multiplex real-time PCR assay for simultaneous detection of pork, chicken, and beef in commercial processed meat products Kim, Mi-Ju
 2019
 114 C p.
 artikel
4 A lower cadmium accumulating strain of Agaricus brasiliensis produced by 60Co-γ-irradiation Liu, Penghu
 2019
 114 C p.
 artikel
5 Antioxidant properties and heat damage of water biscuits enriched with sprouted wheat and barley Hidalgo, Alyssa
 2019
 114 C p.
 artikel
6 Application of anthocyanins extracted from Sohiong (Prunus nepalensis L.) in food processing Swer, Tanya L.
 2019
 114 C p.
 artikel
7 Application of lactobacilli and prebiotic oligosaccharides for the development of a synbiotic semi-hard cheese Langa, S.
 2019
 114 C p.
 artikel
8 A sensitive and specific real-time PCR targeting DNA from wheat, barley and rye to track gluten contamination in marketed foods García-García, Aina
 2019
 114 C p.
 artikel
9 A validated capillary electrophoresis method for fatty acid determination in encapsulated vegetable oils supplements Amorim, Tatiane Lima
 2019
 114 C p.
 artikel
10 Bacillus cereus in fried rice meals: Natural occurrence, strain dependent growth and haemolysin (HBL) production Tirloni, E.
 2019
 114 C p.
 artikel
11 Changes in saponins, phenolics and antioxidant activity of quinoa (Chenopodium quinoa willd) during milling process Han, Yameng
 2019
 114 C p.
 artikel
12 Characterization of endolysins from bacteriophage LPST10 and evaluation of their potential for controlling Salmonella Typhimurium on lettuce Liu, Aiping
 2019
 114 C p.
 artikel
13 Characterization of the interactions between apple condensed tannins and biologically important metal ions [Fe2+ (3d6), Cu2+ (3d9) and Zn2+ (3d10)] Zeng, Xiangquan
 2019
 114 C p.
 artikel
14 Chemical and physicochemical properties of semi-dried organic strawberries enriched with bilberry juice-based solution Tylewicz, Urszula
 2019
 114 C p.
 artikel
15 Chemical composition and sensory profile of Syrah wines from semiarid tropical Brazil – Rootstock and harvest season effects Oliveira, Juliane Barreto de
 2019
 114 C p.
 artikel
16 Chemometric characterization of 30 commercial thermal and cold processed juices using UPLC-QTOF-HR-MS fingerprints Wang, Junyi
 2019
 114 C p.
 artikel
17 Coffee starter microbiome and in-silico approach to improve Arabica coffee B, Siridevi G.
 2019
 114 C p.
 artikel
18 Combined effects of high hydrostatic pressure treatment and red ginseng concentrate supplementation on the inactivation of foodborne pathogens and the quality of ready-to-use kimchi sauce Lee, Jeong Hyeon
 2019
 114 C p.
 artikel
19 Conical twin-screw extrusion is an effective inactivation process for Salmonella in low-moisture foods at temperatures above 65 °C Verma, Tushar
 2019
 114 C p.
 artikel
20 Control of E. coli growth and survival in Indian soft cheese (paneer) using multiple hurdles: Phytochemicals, temperature and vacuum Sharma, Aman
 2019
 114 C p.
 artikel
21 Development of an environmentally-friendly solvent-free extraction of saffron bioactives using subcritical water Sarfarazi, Messiah
 2019
 114 C p.
 artikel
22 Dynamics of Enterobacteriaceae and lactobacilli in model sourdoughs are driven by pH and concentrations of sucrose and ferulic acid Dinardo, Francesca Rita
 2019
 114 C p.
 artikel
23 Effect of high hydrostatic pressure on physicochemical properties of quinoa flour Zhu, Fan
 2019
 114 C p.
 artikel
24 Effect of subzero temperature treatment at −2 °C before thawing on prevention of thaw rigor, biochemical changes and rate of ATP consumption in frozen chub mackerel (Scomber japonicus) Moriya, Keisuke
 2019
 114 C p.
 artikel
25 Effects of glycinin basic polypeptide on the textural and physicochemical properties of Scomberomorus niphonius surimi Ning, Hou-Qi
 2019
 114 C p.
 artikel
26 Effects of microbial community succession on volatile profiles and biogenic amine during sufu fermentation Liang, Jingjing
 2019
 114 C p.
 artikel
27 Effects of substituting refined wheat flour with wholemeal and quinoa flour on the technological and sensory characteristics of salt-reduced breads Gostin, A.I.
 2019
 114 C p.
 artikel
28 Effects of temperature on microbial succession and quality of sour meat during fermentation Lv, Jing
 2019
 114 C p.
 artikel
29 Evaluation of technological and nutritional quality of bread enriched with amaranth flour Miranda-Ramos, Karla Carmen
 2019
 114 C p.
 artikel
30 Fate of beta-glucan, polyphenols and lipophilic compounds in baked crackers fortified with different barley-milled fractions Gangopadhyay, Nirupama
 2019
 114 C p.
 artikel
31 Functional and technological properties of exopolysaccharide producing autochthonous Lactobacillus plantarum strain AAS3 from dry fish based fermented food Aarti, Chirom
 2019
 114 C p.
 artikel
32 IFC - Aims & Scope, Copyright, Publication information, Orders & Claims, Advertising information, Author inquiries, Permissions, Funding body, Permanence of paper and GFA link in double column 2019
 114 C p.
 artikel
33 Influence of different drying methods on the quality of Japanese quince fruit Turkiewicz, Igor Piotr
 2019
 114 C p.
 artikel
34 Influence of dry salting on quality attributes of farmed kelp (Alaria esculenta) during long-term refrigerated storage Perry, Jennifer J.
 2019
 114 C p.
 artikel
35 Investigation of techno-functional and physicochemical properties of Spirulina platensis protein concentrate for food enrichment Lupatini Menegotto, Anne Luize
 2019
 114 C p.
 artikel
36 Next-generation sequencing reveals predominant bacterial communities during fermentation of Thai fish sauce in large manufacturing plants Ohshima, Chihiro
 2019
 114 C p.
 artikel
37 Nutritional, chemical, syneresis, sensory properties, and shelf life of Iranian traditional yoghurts during storage Alirezalu, K.
 2019
 114 C p.
 artikel
38 Off-flavor caused by cold storage is related to induced activity of LOX and HPL in young coconut fruit Meethaworn, Kriengkrai
 2019
 114 C p.
 artikel
39 Optimization of kidney bean antioxidants using RSM & ANN and characterization of antioxidant profile by UPLC-QTOF-MS Yang, Qiong-Qiong
 2019
 114 C p.
 artikel
40 Pasta fortification with olive pomace: Effects on the technological characteristics and nutritional properties Simonato, Barbara
 2019
 114 C p.
 artikel
41 Physicochemical characteristics of stored gels from starch blends Fonseca-Florido, H.A.
 2019
 114 C p.
 artikel
42 Production and characterization of functional flavored milk and flavored fermented milk using microencapsulated canthaxanthin Arab, Masoumeh
 2019
 114 C p.
 artikel
43 Production of bioactive compounds by the mycelial growth of Pleurotus djamor in whey powder enriched with selenium Velez, Maria Elizabeth Vásconez
 2019
 114 C p.
 artikel
44 Purification and characterization of an antimicrobial compound produced by Lactobacillus plantarum EM showing both antifungal and antibacterial activities Mun, So Yeong
 2019
 114 C p.
 artikel
45 Quality characteristics and flavor profile of Harbin dry sausages inoculated with lactic acid bacteria and Staphylococcus xylosus Hu, Yingying
 2019
 114 C p.
 artikel
46 Raman spectroscopic analysis of food-borne microorganisms Huayhongthong, Sirichayaporn
 2019
 114 C p.
 artikel
47 Retrogradation behavior of amylopectin extracted different jackfruit cultivars seeds in presence on the same amylose Zhang, Yanjun
 2019
 114 C p.
 artikel
48 Scombroid fish poisoning: Factors influencing the production of histamine in tuna supply chain. A review Mercogliano, Raffaelina
 2019
 114 C p.
 artikel
49 Screening of autochthonous lactic acid bacteria strains from artisanal soft cheese: probiotic characteristics and prebiotic metabolism Ruiz-Moyano, Santiago
 2019
 114 C p.
 artikel
50 Selective culture medium for the enumeration of Lactobacillus plantarum in the presence of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus Veselá, Kristina
 2019
 114 C p.
 artikel
51 Selective media and real-time PCR assays for the effective detection of enterotoxigenic Escherichia coli in vegetables Ohtsuka, Kayoko
 2019
 114 C p.
 artikel
52 Sensory and physico-chemical properties of wholegrain wheat bread prepared with selected food by-products Torbica, Aleksandra
 2019
 114 C p.
 artikel
53 Study on volatile markers of pasta quality using GC-MS and a peptide based gas sensor array Gaggiotti, Sara
 2019
 114 C p.
 artikel
54 Technological and safety characterization of coagulase-negative staphylococci with high protease activity isolated from Traditional Chinese fermented sausages Sun, Jian
 2019
 114 C p.
 artikel
55 Upcycling of brewers’ spent grain by production of dry pasta with higher nutritional potential Nocente, Francesca
 2019
 114 C p.
 artikel
56 Valorization of microalgae biomass as a potential source of high-value sugars and polyalcohols Carrasco-Reinado, Rafael
 2019
 114 C p.
 artikel
                             56 gevonden resultaten
 
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