| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Airbrush encapsulation of Lactobacillus rhamnosus GG in dry microbeads of alginate coated with regular buttermilk proteins
|
Hugues-Ayala, Alma Mireya
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 2 |
Analysis of chemical components and biological activities of essential oils from black and white pepper (Piper nigrum L.) in five provinces of southern China
|
Li, Yong-xin
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 3 |
A novel sensitive visual count card for detection of hygiene bio-indicator—molds and yeasts in contaminated food
|
Xu, Linlin
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 4 |
Antibacterial activity of buckwheat honey added with ferrous lactate against Pseudomonas aeruginosa
|
Liang, Yanyan
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 5 |
Antibacterial activity of essential oils against Stenotrophomonas maltophilia and the effect of citral on cell membrane
|
Zhang, Yuxiang
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 6 |
Antibacterial effect of non-thermal atmospheric plasma against soft rot bacteria on paprika
|
Go, Seon-Min
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 7 |
Antioxidant activity of high purity blueberry anthocyanins and the effects on human intestinal microbiota
|
Zhou, Li
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 8 |
Apple pomace from variety “Blanca de Asturias” as sustainable source of pectin: Composition, rheological, and thermal properties
|
Morales-Contreras, B.E.
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 9 |
Application of an electronic nose with novel method for generation of smellprints for testing the suitability for consumption of wheat bread during 4-day storage
|
Rusinek, Robert
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 10 |
Application of the 222 nm krypton-chlorine excilamp and 280 nm UVC light-emitting diode for the inactivation of Listeria monocytogenes and Salmonella Typhimurium in water with various turbidities
|
Kim, Sang-Soon
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 11 |
A two-step process for the synthesis of sweetening syrup from aqueous lactose
|
Cheng, Shouyun
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 12 |
Bacterial composition in sourdoughs from different regions in China and the microbial potential to reduce wheat allergens
|
Fu, Wenhui
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 13 |
Bioactive fish hydrolysates resistance to food processing
|
Rivero-Pino, Fernando
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 14 |
Biofilm formation by Staphylococcus aureus isolated from food poisoning outbreaks and effect of Butia odorata Barb. Rodr. Extract on planktonic and biofilm cells
|
Maia, Darla Silveira Volcan
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 15 |
Bio-preservation of white brined cheese (Feta) by using probiotic bacteria immobilized in bacterial cellulose: Optimization by response surface method and characterization
|
Motalebi Moghanjougi, Zahra
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 16 |
Cellulose ether emulsions as fat source in cocoa creams: Thermorheological properties (flow and viscoelasticity)
|
Espert, M.
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 17 |
Changes in methylxanthines and flavanols during cocoa powder processing and their quantification by near-infrared spectroscopy
|
Quelal-Vásconez, Maribel Alexandra
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 18 |
Characterization of spray dried probiotic Sohiong fruit powder with Lactobacillus plantarum
|
Vivek, Kambhampati
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 19 |
Chemical and sensorial characterization of a novel alcoholic beverage produced with native acai (Euterpe precatoria) from different regions of the Amazonas state
|
Boeira, Lúcia S.
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 20 |
Combination of bacteria concentration and DNA concentration for rapid detection of E. coli O157:H7, L. monocytogenes, and S. Typhimurium without microbial enrichment
|
Kim, Jin-Hee
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 21 |
Comparison between the nutritional qualities of wild-caught and rice-field male Chinese mitten crabs (Eriocheir sinensis)
|
Wu, Haoran
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 22 |
Determination of the utility of ultraviolet-C irradiation for dried bay leaves microbial decontamination through safety and quality evaluations
|
Gabriel, Alonzo A.
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 23 |
Deterministic and probabilistic predictive microbiology-based indicator of the listeriosis and microbial spoilage risk of pasteurized milk stored in residential refrigerators
|
Rodriguez-Martinez, Veronica
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 24 |
Development of a topical applied functional food formulation: Adlay bran oil nanoemulgel
|
Chang, Wen-Chang
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 25 |
Discrimination of reconstituted milk in China market using the content ratio of lactulose to furosine as a marker determined by LC-MS/MS
|
Liu, Hongting
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 26 |
Effect of chitosan and Pediococcus acidilactici on E. coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in meatballs
|
İncili, Gökhan Kürşad
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 27 |
Effect of different types of active biodegradable films containing lactoperoxidase system or sage essential oil on the shelf life of fish burger during refrigerated storage
|
Ehsani, Ali
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 28 |
Effect of drying temperatures and storage on chemical and bioactive attributes of dried tomato and sweet pepper
|
Kaur, Ramandeep
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 29 |
Effect of radio frequency heating stress on sublethal injury of Salmonella Typhimurium in red pepper powder
|
Zhang, Hangjin
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 30 |
Effect of sequential multi-frequency ultrasound washing processes on quality attributes and volatile compounds profiling of fresh-cut Chinese cabbage
|
Alenyorege, Evans Adingba
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 31 |
Effects of dielectric barrier discharge cold plasma treatment on the structure and binding capacity of aroma compounds of myofibrillar proteins from dry-cured bacon
|
Luo, Ji
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 32 |
Effects of micronization on dietary fiber composition, physicochemical properties, phenolic compounds, and antioxidant capacity of grape pomace and its dietary fiber concentrate
|
Bender, Ana Betine Beutinger
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 33 |
Effects of surfactant type and preparation pH on the droplets and emulsion forms of fish oil-loaded gelatin/surfactant-stabilized emulsions
|
Zhang, Ting
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 34 |
Enrichment and preservation of a vegetable smoothie with an antioxidant and antimicrobial extract obtained from beet by-products
|
Fernandez, María Verónica
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 35 |
Enrichment of branched chain fatty acids from lanolin via urea complexation for infant formula use
|
Wang, Xiaosan
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 36 |
Evaluation of antioxidant, antibacterial and physicochemical properties of whey protein-based edible films incorporated with different soy sauces
|
García, A.
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 37 |
Evaluation of the thermal resistance of Salmonella Typhimurium ATCC 14028 after long-term blanched peanut kernel storage
|
Pereira, A.A.M.
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 38 |
Exploring epigallocatechin gallate impregnation to inhibit 5-hydroxymethylfurfural formation and the effect on antioxidant ability of black garlic
|
Lee, Chieh-Hsiu
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 39 |
Fish gelatin films containing aqueous extracts from phenolic-rich fruit pomace
|
Staroszczyk, H.
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 40 |
Glycation-induced structural modification of myofibrillar protein and its relation to emulsifying properties
|
Xu, Yujuan
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 41 |
Healthy dried baby corn silk vinegar production and determination of its main organic volatiles containing antimicrobial activity
|
Krusong, Warawut
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 42 |
IFC - Aims & Scope, Copyright, Publication information, Orders & Claims, Advertising information, Author inquiries, Permissions, Funding body, Permanence of paper and GFA link in double column
|
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 43 |
Impact of heat treatments on technological performance of re-milled semolina dough and bread
|
Raiola, Assunta
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 44 |
Improvement of calcium sulfate-induced gelation of soy protein via incorporation of soy oil before and after thermal denaturation
|
Zhao, Haibo
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 45 |
Improvement of the viability of encapsulated probiotics using whey proteins
|
de Araújo Etchepare, Mariana
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 46 |
Incorporation of wheat malt into a cookie recipe and its effect on the physicochemical properties of the corresponding dough and cookies
|
Yang, Bin
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 47 |
Influence of high-intensity ultrasound application on the physicochemical properties, isoflavone composition, and antioxidant activity of tofu whey
|
Zhao, Chang-Cheng
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 48 |
Influence of lard-based diacylglycerol on the rheological and physicochemical properties of thermally induced pork myofibrillar protein gels at different pH levels
|
Zhao, Xinxin
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 49 |
Influence of protein isolates from Pangas processing waste on physico-chemical, textural, rheological and sensory quality characteristics of fish sausages
|
Surasani, Vijay Kumar Reddy
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 50 |
Inhibition of Escherichia coli O157:H7 biofilm on vegetable surface by solid liposomes of clove oil
|
Cui, Haiying
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 51 |
Investigation of free amino acids, bioactive and neuroactive compounds in different types of tea and effect of black tea processing
|
Yılmaz, Cemile
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 52 |
Isolation of gallic acid, caffeine and flavonols from black tea by on-line coupling of pressurized liquid extraction with an adsorbent for the production of functional bakery products
|
Souza, Mariana C.
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 53 |
Lactobacillus crustorum ZHG 2-1 as novel quorum-quenching bacteria reducing virulence factors and biofilms formation of Pseudomonas aeruginosa
|
Cui, Tianqi
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 54 |
Leaf cuticular waxes of lettuce are associated with reduced attachment of the foodborne pathogen Salmonella spp. at harvest and after postharvest storage
|
Ku, Kang-Mo
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 55 |
Liposome-chitosan hydrogel bead delivery system for the encapsulation of linseed oil and quercetin: Preparation and in vitro characterization studies
|
Huang, Juan
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 56 |
Mechanisms underlying the effect of commercial starter cultures and a native yeast on ochratoxin A production in meat products
|
Meftah, Sana
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 57 |
Microbial stabilization of craft beer by filtration through silica supports functionalized with essential oil components
|
Peña-Gómez, Nataly
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 58 |
Microbiological and physicochemical changes during fermentation of solid residue of olive mill wastewaters: Exploitation towards the production of an olive paste – type product
|
Nanis, Ilias
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 59 |
Microstructure and chemical composition of camel and cow milk powders’ surface
|
Zouari, Ahmed
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 60 |
Model for prediction of the carbonyl value of frying oil from the initial composition
|
Liu, Xiaofang
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 61 |
Modulation of in vitro digestibility and physical characteristics of protein enriched gluten free breads by defining hydration
|
Sahagún, Marta
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 62 |
NMR and LC-MS assessment of compound variability of common bean (Phaseolus vulgaris) stored under controlled atmosphere
|
Coelho, Silvia Renata M.
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 63 |
Novel isothermal calorimetry approach to monitor micronutrients stability in powder forms
|
Morozova, Ksenia
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 64 |
Novel polyisoprene based UV-activated oxygen scavenging films and their applications in packaging of beef jerky
|
Gaikwad, Kirtiraj K.
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 65 |
Optimization of extraction process of antioxidant compounds from yellow onion skin and their use in functional bread production
|
Piechowiak, Tomasz
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 66 |
Optimization of ultrasonic-assisted extraction of kahweol and cafestol from roasted coffee using response surface methodology
|
Bianchin, Mirelli
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 67 |
Optimizing the extraction of protein from Prosopis cineraria seeds using response surface methodology and characterization of seed protein concentrate
|
Garg, Deepanshu
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 68 |
Phospholipid composition and emulsifying properties of rice bran lecithin from enzymatic degumming
|
Sun, Xiaoyang
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 69 |
Physicochemical, antioxidant and sensory characteristics of bread partially substituted with aerial parts of sweet potato
|
Mau, Jeng-Leun
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 70 |
Phytochemical comparison of different tea (Camellia sinensis) cultivars and its association with sensory quality of finished tea
|
Li, Jia
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 71 |
Plasma-activated water (PAW) and slightly acidic electrolyzed water (SAEW) as beef thawing media for enhancing microbiological safety
|
Liao, Xinyu
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 72 |
Pre-gelation assisted spray drying of whey protein isolates (WPI) for microencapsulation and controlled release
|
Tan, Songwen
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 73 |
Preparation and characterization of blended edible films manufactured using gelatin, tragacanth gum and, Persian gum
|
Khodaei, Diako
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 74 |
Preparation and characterization of oxidized starch-chitosan complexes for adsorption of procyanidins
|
Ji, Ying
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 75 |
Preparation and evaluation of an encapsulated anthocyanin complex for enhancing the stability of anthocyanin
|
Fang, Ji-Li
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 76 |
Preparation, characterization and the in vitro bile salts binding capacity of celery seed protein hydrolysates via the fermentation using B. subtilis
|
Chen, Guiyun
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 77 |
Preparation of antimicrobial active packaging film by capacitively coupled plasma treatment
|
Wong, Li-Wah
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 78 |
Preparation of rooibos extract-chitosan microparticles: Physicochemical characterisation and stability of aspalathin during accelerated storage
|
Human, Chantelle
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 79 |
Preservation of raw watermelon juice up to one year by hyperbaric storage at room temperature
|
Lemos, Álvaro T.
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 80 |
Protective effects of the use of taro and rice starch as wall material on the viability of encapsulated Lactobacillus paracasei subsp. Paracasei
|
Alfaro-Galarza, O.
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 81 |
Regulation of quality and biogenic amine production during sufu fermentation by pure Mucor strains
|
Yang, Bing
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 82 |
Relative abundance of halophilic archaea and bacteria in diverse salt-fermented fish products
|
Das, Oishi
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 83 |
Response of Shewanella putrefaciens to low temperature regulated by membrane fluidity and fatty acid metabolism
|
Yang, Sheng-Ping
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 84 |
Simulated gastrointestinal digestion and in vitro colonic fermentation of carob polyphenols: Bioaccessibility and bioactivity
|
Chait, Yasmina Ait
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 85 |
Stability and in vitro digestion simulation of soy protein isolate-vitamin D3 nanocomposites
|
Zhang, Anqi
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 86 |
Structural characterization and antioxidant activity of polysaccharides extracted from jujube using subcritical water
|
Liu, Xue-Xia
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 87 |
Structural properties of lotus seed starch prepared by octenyl succinic anhydride esterification assisted by high hydrostatic pressure treatment
|
Sun, Siwei
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 88 |
Study on the tofu quality evaluation method and the establishment of a model for suitable soybean varieties for Chinese traditional tofu processing
|
Wang, Fang
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 89 |
Survival of Salmonella in Peruvian pisco sour drink
|
Lopes, Stefani Machado
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 90 |
The biochemical characteristics of a novel fermented loose tea by Eurotium cristatum (MF800948) and its hypolipidemic activity in a zebrafish model
|
Xiao, Yue
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 91 |
The effects of hydrolysis condition on the antioxidant activity of protein hydrolysate from Cyprinus carpio skin gelatin
|
Tkaczewska, Joanna
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 92 |
The efficacy of antimicrobial interventions on Shiga toxin producing Escherichia coli (STEC) surrogate populations inoculated on beef striploins prior to blade tenderization
|
Thomas, Chevise L.
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 93 |
The germination of soybeans increases the water-soluble components and could generate innovations in soy-based foods
|
Bueno, Dayla Badann
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 94 |
The new insight into the influence of fermentation temperature on quality and bioactivities of black tea
|
Qu, Fengfeng
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 95 |
The stability and in vitro digestion of curcumin emulsions containing Konjac glucomannan
|
He, Shenghua
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 96 |
Validation of in-vitro antifungal activity of the fermentation quotient on bread spoilage moulds through growth/no-growth modelling and bread baking trials
|
Debonne, Els
|
|
2020
|
117 |
C |
p.
|
artikel
|
| 97 |
Volatile profiles of extra virgin olive oil, olive pomace oil, soybean oil and palm oil in different heating conditions
|
Giuffrè, A.M.
|
|
2020
|
117 |
C |
p.
|
artikel
|
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