| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Accumulation of intracellular trehalose and lactose in Lactobacillus plantarum WCFS1 during pulsed electric field treatment and subsequent freeze and spray drying
|
Vaessen, Evelien M.J.
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 2 |
Analysis and reduction of benzene in various beverages such as vitamin drinks and cranberry juice
|
Jang, Ki-Joo
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 3 |
An immobilized fungal chlorogenase rapidly degrades chlorogenic acid in a coffee beverage without altering its sensory properties
|
Siebert, Mareike
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 4 |
A novel perspective for Lactobacillus reuteri: Nanoencapsulation to obtain functional fish fillets
|
Ceylan, Zafer
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 5 |
Application of Box-Behnken design in optimization of ultrasound effect on apple pectin as sugar replacer
|
Chan, Yee Ten
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 6 |
Application of simplex lattice mixture design for optimization of sucrose-free milk chocolate produced in a ball mill
|
Homayouni Rad, Aziz
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 7 |
A rheological study of chicory and agave tequilana fructans for use in foods
|
Rodríguez-González, F.
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 8 |
Assessment of recommended thermal inactivation parameters for fruit juices
|
Topalcengiz, Zeynal
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 9 |
Beeswax and carnauba wax modulate the crystallization behavior of palm kernel stearin
|
Liu, Chunhuan
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 10 |
Biogenic amines and polyamines in wines: Does Dekkera/Brettanomyces red wine spoilage increases the risk of intake by consumers?
|
Filipe-Ribeiro, Luís
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 11 |
Capsaicinoids reduce the viability of a norovirus surrogate during kimchi fermentation
|
Lee, Hee-Min
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 12 |
Carbon sources as factors affecting the secondary metabolism of the maize pathogen Fusarium verticillioides
|
Achimón, Fernanda
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 13 |
Changes in the fat globule membrane protein components of pasteurized milk caused by different homogenization conditions determined using a label-free proteomic approach
|
Wang, Yi
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 14 |
Characterization of pathogen-specific bacteriocins from lactic acid bacteria and their application within cocktail against pathogens in milk
|
Kaya, Halil Ibrahim
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 15 |
Cold plasma treatment induces phenolic accumulation and enhances antioxidant activity in fresh-cut pitaya (Hylocereus undatus) fruit
|
Li, Xiaoan
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 16 |
Combined uses of an endo- and exopeptidase in okara improve the hydrolysates via formation of aglycone isoflavones and antioxidant capacity
|
Justus, Ariana
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 17 |
Comparative effect of gamma irradiation, drying and freezing on sensory, and hygienic quality of parsley leaves
|
Cătunescu, Giorgiana M.
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 18 |
Compositional shifts in the fungal diversity of garlic scapes during postharvest transportation and cold storage
|
Chen, Junran
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 19 |
Dairy dessert containing microencapsulated Lactobacillus rhamnosus (ATCC 53103) with quince seed mucilage as a coating material
|
Dokoohaki, Zahra Noori
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 20 |
Development and validation of lactic acid starter cultures for enset (Ensete ventricosum) fermentation
|
Andeta, Addisu Fekadu
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 21 |
Development of semi dry sausages (cabanossi) with warthog (Phacochoerus africanus) meat: physicochemical and sensory attributes
|
Mahachi, Leo N.
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 22 |
Effect of dough conditioners and refinement on intermediate wheatgrass (Thinopyrum intermedium) bread
|
Banjade, Jaya D.
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 23 |
Effect of transglutaminase treatment on properties of coconut protein-guar gum composite film
|
Sorde, Karuna L.
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 24 |
Effects of high hydrostatic pressure and microbial transglutaminase treatment on structure and gelation properties of sweet potato protein
|
Zhao, Zhong-Kai
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 25 |
Effects of Leuconostoc mesenteroides on physicochemical and microbial succession characterization of soybean paste, Da-jiang
|
Zhang, Ping
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 26 |
Effects of long-term soaking on nutraceutical and taste characteristic components in Thai soybeans
|
Chitisankul, Wanida T.
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 27 |
Effects of oleic acid on the formation and kinetics of Nε-(carboxymethyl)lysine
|
Song, Yu-han
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 28 |
Effects of polymerized whey protein prepared directly from cheese whey as fat replacer on physiochemical, texture, microstructure and sensory properties of low-fat set yogurt
|
Fang, Tianqi
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 29 |
Enzymatic biocontrol of spoilage fungi from salami
|
Cence, Karine
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 30 |
Evolution of volatile compounds during the maturation process of silver tequila in new French oak barrels
|
Martín-del-Campo, S.T.
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 31 |
Extrusion and fungal fermentation change the profile and antioxidant activity of free and bound phenolics in rice bran together with the phenolic bioaccessibility
|
Chen, Yanxia
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 32 |
How the biodiversity loss in natural whey culture is affecting ripened cheese quality? The case of Trentingrana cheese
|
Morandi, Stefano
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 33 |
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
|
115 |
C |
p.
|
artikel
|
| 34 |
Influence of ultrasonic nebulization extraction, infusion temperatures, and matrices on aroma release and perception of green tea
|
Meng, Tao
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 35 |
Interactions of grape seed procyanidins with soy protein isolate: Contributing antioxidant and stability properties
|
Zou, Yu-Cong
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 36 |
Investigating the effects of mild preservation technology on perishable foods by volatolomics: The case study of ready-to-cook tuna-burgers
|
Mentana, Annalisa
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 37 |
In vitro evaluation by PCA and AHP of potential antidiabetic properties of lactic acid bacteria isolated from traditional fermented food
|
Cai, Ting
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 38 |
Kinetics of forming polar compounds in frying oils under frying practice of fast food restaurants
|
Xu, Lirong
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 39 |
Microstructure and rheology of oleogel-stabilized water-in-oil emulsions containing crystal-stabilized droplets as active fillers
|
Wijarnprecha, Khakhanang
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 40 |
Optimization of limonene microencapsulation based on native and fibril soy protein isolate by VIKOR method
|
Ansarifar, Elham
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 41 |
Optimization of the foam mat drying process for production of cocoa powder enriched with peppermint extract
|
Benković, Maja
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 42 |
Pasteurization efficiency of donor human milk processed by microwave heating
|
Leite, Juliana A.S.
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 43 |
Phenolic-rich Petit Suisse cheese manufactured with organic Bordeaux grape juice, skin, and seed extract: Technological, sensory, and functional properties
|
Pasini Deolindo, Carolina Turnes
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 44 |
Physicochemical changes in New Zealand abalone (Haliotis iris) with pulsed electric field (PEF) processing and heat treatments
|
Luo, Qian
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 45 |
Physicochemical, structural and rheological properties of alkali-extracted polysaccharide from fruiting body of Hericium erinaceus
|
Wang, Xiao-Yin
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 46 |
Pomegranate juice powder as sugar replacer enhanced quality and function of set yogurts: Structure, rheological property, antioxidant activity and in vitro bioaccessibility
|
Pan, Li-Hua
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 47 |
Potential of the microalgae Nannochloropsis and Tetraselmis for being used as innovative ingredients in baked goods
|
Lafarga, Tomás
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 48 |
Preservation of ready-to-eat salad: A study with combination of sanitizers, ultrasound, and essential oil-containing β-cyclodextrin inclusion complex
|
Marques, Clara Suprani
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 49 |
Profile and content of sialylated oligosaccharides in donkey milk at early lactation
|
Licitra, Rosario
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 50 |
Protective effect of polysaccharides from Pholiota nameko on Lactobacillus casei ATCC 334 subjected to freeze-drying
|
Haiping, Li
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 51 |
Protective effects of α-casein or β-casein on the stability and antioxidant capacity of blueberry anthocyanins and their interaction mechanism
|
Lang, Yuxi
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 52 |
Rheological characterization of the thermal gelation of cowpea protein isolates: Effect of pretreatments with high hydrostatic pressure or calcium addition
|
Peyrano, Felicitas
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 53 |
Rheology and structure of oleogelled water-in-oil emulsions containing dispersed aqueous droplets as inactive fillers
|
Wijarnprecha, Khakhanang
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 54 |
Study on the volatile composition of table grapes of three aroma types
|
Wu, Yusen
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 55 |
Susceptibility of dry-cured tuna to oxidation and biogenic amines generation related to microbial status and salting/curing technology
|
Santos, Carlos
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 56 |
Symbiotic microencapsulation of Lactococcus lactis subsp. lactis R7 using whey and inulin by spray drying
|
Rosolen, Michele Dutra
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 57 |
The absence of lipoxygenase and 7S globulin of soybeans and heating temperatures on the properties of soymilks and soy yogurts
|
Zhou, Yanping
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 58 |
The effect of cranberry pomace ethanol extract on the growth of meat starter cultures, Escherichia coli O157:H7, Salmonella enterica serovar Enteritidis and Listeria monocytogenes
|
Yin Lau, Alex Tsun
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 59 |
The effects of photodynamically activated curcumin on the preservation of low alum treated ready-to-eat jellyfish
|
Hu, Jiamiao
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 60 |
The influence of grasshopper (Schistocerca gregaria) powder enrichment on bread nutritional and sensorial properties
|
Haber, M.
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 61 |
UV-C treatment for the inhibition of molds isolated from dried persimmons (Diospyros kaki L.) and modelling of UV-C inactivation kinetics
|
Gündüz, Gülten Tiryaki
|
|
2019
|
115 |
C |
p.
|
artikel
|
| 62 |
Wet-milled chickpea coproduct as an alternative to obtain protein isolates
|
Espinosa-Ramírez, Johanan
|
|
2019
|
115 |
C |
p.
|
artikel
|
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