| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Advantages of sous-vide cooked red cabbage: Structural, nutritional and sensory aspects
|
Iborra-Bernad, C.
|
|
2014
|
56 |
2 |
p. 451-460
10 p.
|
artikel
|
| 2 |
Antifungal, antiaflatoxin and antioxidant potential of chemically characterized Boswellia carterii Birdw essential oil and its in vivo practical applicability in preservation of Piper nigrum L. fruits
|
Prakash, Bhanu
|
|
2014
|
56 |
2 |
p. 240-247
8 p.
|
artikel
|
| 3 |
Barrier and tensile properties of whey protein–candelilla wax film/sheet
|
Janjarasskul, Theeranun
|
|
2014
|
56 |
2 |
p. 377-382
6 p.
|
artikel
|
| 4 |
Beneficial compatible microbes enhance antioxidants in chickpea edible parts through synergistic interactions
|
Singh, Akanksha
|
|
2014
|
56 |
2 |
p. 390-397
8 p.
|
artikel
|
| 5 |
Calendar
|
|
|
2014
|
56 |
2 |
p. I-II
nvt p.
|
artikel
|
| 6 |
Characterization of supercritical fluid extrusion processed rice–soy crisps fortified with micronutrients and soy protein
|
Sharif, Mian Kamran
|
|
2014
|
56 |
2 |
p. 414-420
7 p.
|
artikel
|
| 7 |
Chemical composition and antifungal activity of essential oils from three Himalayan Erigeron species
|
Kumar, Vinod
|
|
2014
|
56 |
2 |
p. 278-283
6 p.
|
artikel
|
| 8 |
Determining pesticide contamination in honey by LC-ESI-MS/MS – Comparison of pesticide recoveries of two liquid–liquid extraction based approaches
|
Kujawski, Maciej W.
|
|
2014
|
56 |
2 |
p. 517-523
7 p.
|
artikel
|
| 9 |
Development and evaluation of aptamer magnetic capture assay in conjunction with real-time PCR for detection of Campylobacter jejuni
|
Suh, Soo Hwan
|
|
2014
|
56 |
2 |
p. 256-260
5 p.
|
artikel
|
| 10 |
Development of a multilayered antimicrobial edible coating for shelf-life extension of fresh-cut cantaloupe (Cucumis melo L.) stored at 4 °C
|
Martiñon, Mauricio E.
|
|
2014
|
56 |
2 |
p. 341-350
10 p.
|
artikel
|
| 11 |
Development of bioactive edible film from turmeric dye solvent extraction residue
|
Maniglia, B.C.
|
|
2014
|
56 |
2 |
p. 269-277
9 p.
|
artikel
|
| 12 |
Editorial Board/Aims and Scope
|
|
|
2014
|
56 |
2 |
p. IFC-
1 p.
|
artikel
|
| 13 |
Effect of octenyl succinylated waxy starch as a fat mimetic on texture, microstructure and physicochemical properties of Minas fresh cheese
|
Diamantino, Vivian Ribeiro
|
|
2014
|
56 |
2 |
p. 356-362
7 p.
|
artikel
|
| 14 |
Effect of sourdough at different concentrations on quality and shelf life of bread
|
Torrieri, E.
|
|
2014
|
56 |
2 |
p. 508-516
9 p.
|
artikel
|
| 15 |
Effect of spray drying and freeze drying on the immunomodulatory activity, bitter taste and hygroscopicity of hydrolysate derived from whey protein concentrate
|
Ma, Jing-Jiao
|
|
2014
|
56 |
2 |
p. 296-302
7 p.
|
artikel
|
| 16 |
Effects of high-pressure processing on the quality of chopped raw octopus
|
Hsu, Chiao-Ping
|
|
2014
|
56 |
2 |
p. 303-308
6 p.
|
artikel
|
| 17 |
Evaluating the in vitro bioaccessibility of phenolics and antioxidant activity during consumption of dried fruits with nuts
|
Kamiloglu, Senem
|
|
2014
|
56 |
2 |
p. 284-289
6 p.
|
artikel
|
| 18 |
Evaluation of the use of attenuated total reflectance mid infrared spectroscopy to determine fatty acids in intact seeds of barley (Hordeum vulgare)
|
Cozzolino, D.
|
|
2014
|
56 |
2 |
p. 478-483
6 p.
|
artikel
|
| 19 |
Extraction of water-soluble xylan from wheat bran and utilization of enzymatically produced xylooligosaccharides by Lactobacillus, Bifidobacterium and Weissella spp.
|
Immerzeel, Peter
|
|
2014
|
56 |
2 |
p. 321-327
7 p.
|
artikel
|
| 20 |
Fat crystal-stabilized water-in-oil emulsions as controlled release systems
|
Nadin, Maxime
|
|
2014
|
56 |
2 |
p. 248-255
8 p.
|
artikel
|
| 21 |
Fate of enniatins and beauvericin during the malting and brewing process determined by stable isotope dilution assays
|
Hu, Ling
|
|
2014
|
56 |
2 |
p. 469-477
9 p.
|
artikel
|
| 22 |
Furan and 5-hydroxymethylfurfural removal from high- and low-moisture foods
|
Anese, Monica
|
|
2014
|
56 |
2 |
p. 529-532
4 p.
|
artikel
|
| 23 |
Granola bars prepared with Agave tequilana ingredients: Chemical composition and in vitro starch hydrolysis
|
Zamora-Gasga, Victor M.
|
|
2014
|
56 |
2 |
p. 309-314
6 p.
|
artikel
|
| 24 |
High hydrostatic pressure effects on bacterial bioluminescence
|
Duarte-Gómez, E.E.
|
|
2014
|
56 |
2 |
p. 484-493
10 p.
|
artikel
|
| 25 |
HPMC and inulin as fat replacers in biscuits: Sensory and instrumental evaluation
|
Laguna, Laura
|
|
2014
|
56 |
2 |
p. 494-501
8 p.
|
artikel
|
| 26 |
Inactivation of Saccharomyces cerevisiae by equipment pressurizing at ambient temperature after generating CO2 microbubbles at lower temperature and pressure
|
Kobayashi, F.
|
|
2014
|
56 |
2 |
p. 543-547
5 p.
|
artikel
|
| 27 |
Increasing the health benefits of bread: Assessment of the physical and sensory qualities of bread formulated using a renin inhibitory Palmaria palmata protein hydrolysate
|
Fitzgerald, Ciarán
|
|
2014
|
56 |
2 |
p. 398-405
8 p.
|
artikel
|
| 28 |
Influence of homogenisation and the degradation of stabilizer on the stability of acidified milk drinks stabilized by carboxymethylcellulose
|
Wu, Juan
|
|
2014
|
56 |
2 |
p. 370-376
7 p.
|
artikel
|
| 29 |
Modeling total volatile basic nitrogen production as a dose function in gamma irradiated refrigerated squid rings
|
Tomac, Alejandra
|
|
2014
|
56 |
2 |
p. 533-536
4 p.
|
artikel
|
| 30 |
Nanoencapsulation of EPA/DHA with sodium caseinate–gum arabic complex and its usage in the enrichment of fruit juice
|
Ilyasoglu, Hulya
|
|
2014
|
56 |
2 |
p. 461-468
8 p.
|
artikel
|
| 31 |
On-line versus off-line NIRS analysis of intact olives
|
Salguero-Chaparro, Lourdes
|
|
2014
|
56 |
2 |
p. 363-369
7 p.
|
artikel
|
| 32 |
Optimisation of soybean hydrothermal treatment for the conversion of β-glucoside isoflavones to aglycones
|
Sanches de Lima, Fernando
|
|
2014
|
56 |
2 |
p. 232-239
8 p.
|
artikel
|
| 33 |
Potential ACE-inhibitory activity and nanoLC-MS/MS sequencing of peptides derived from aflatoxin contaminated peanut meal
|
White, Brittany L.
|
|
2014
|
56 |
2 |
p. 537-542
6 p.
|
artikel
|
| 34 |
Prediction of influence of stepwise increment of initial acetic acid concentration in charging medium on acetification rate of semi-continuous process by artificial neural network
|
Krusong, Warawut
|
|
2014
|
56 |
2 |
p. 383-389
7 p.
|
artikel
|
| 35 |
Preparation of microcapsules containing antimicrobial lipopeptide from Bacillus amyloliquefaciens ES-2 by spray drying
|
Wang, Yufeng
|
|
2014
|
56 |
2 |
p. 502-507
6 p.
|
artikel
|
| 36 |
Preservation of Kyoho grapes stored in active, slow-releasing pasteurizing packaging at room temperature
|
Zhang, Jingyong
|
|
2014
|
56 |
2 |
p. 440-444
5 p.
|
artikel
|
| 37 |
Preservation of Manzanilla Aloreña cracked green table olives by high hydrostatic pressure treatments singly or in combination with natural antimicrobials
|
Abriouel, Hikmate
|
|
2014
|
56 |
2 |
p. 427-431
5 p.
|
artikel
|
| 38 |
Quality Index Method (QIM) for the hybrid tambacu (Colossoma macropomum × Piaractus mesopotamicus) and the correlation among its quality parameters
|
Borges, A.
|
|
2014
|
56 |
2 |
p. 432-439
8 p.
|
artikel
|
| 39 |
Quality of Iceberg (Lactuca sativa L.) and Romaine (L. sativa L. var. longifolial) lettuce treated by combinations of sanitizer, surfactant, and ultrasound
|
Salgado, Sindy Palma
|
|
2014
|
56 |
2 |
p. 261-268
8 p.
|
artikel
|
| 40 |
Role of elicitation on the health-promoting properties of kidney bean sprouts
|
Limón, Rocio I.
|
|
2014
|
56 |
2 |
p. 328-334
7 p.
|
artikel
|
| 41 |
Se-enriched sprouted seeds as functional additives in sourdough fermentation
|
Diowksz, Anna
|
|
2014
|
56 |
2 |
p. 524-528
5 p.
|
artikel
|
| 42 |
Spanish cheese screening and selection of lactic acid bacteria with high gamma-aminobutyric acid production
|
Diana, Marina
|
|
2014
|
56 |
2 |
p. 351-355
5 p.
|
artikel
|
| 43 |
Survival of three Bifidobacterium animalis subsp. lactis strains is related to trans-vaccenic and α-linolenic acids contents in organic fermented milks
|
Florence, Ana Carolina Rodrigues
|
|
2014
|
56 |
2 |
p. 290-295
6 p.
|
artikel
|
| 44 |
The influence of lactic acid fermentation on biogenic amines and volatile compounds formation in flaxseed and the effect of flaxseed sourdough on the quality of wheat bread
|
Bartkiene, Elena
|
|
2014
|
56 |
2 |
p. 445-450
6 p.
|
artikel
|
| 45 |
Two novel analytical methods based on polyclonal and monoclonal antibodies for the rapid detection of Cronobacter spp.: Development and application in powdered infant formula
|
Xu, Xin
|
|
2014
|
56 |
2 |
p. 335-340
6 p.
|
artikel
|
| 46 |
Tyramine production among lactic acid bacteria and other species isolated from kimchi
|
Kim, Min-Ju
|
|
2014
|
56 |
2 |
p. 406-413
8 p.
|
artikel
|
| 47 |
Use of Fourier transform-infrared spectroscopy to predict spoilage bacteria on aerobically stored chicken breast fillets
|
Sahar, A.
|
|
2014
|
56 |
2 |
p. 315-320
6 p.
|
artikel
|
| 48 |
Vitamin D2 stability in milk during processing, packaging and storage
|
Kaushik, Ravinder
|
|
2014
|
56 |
2 |
p. 421-426
6 p.
|
artikel
|
| 49 |
Wheat bran-based biorefinery 1: Composition of wheat bran and strategies of functionalization
|
Prückler, Michael
|
|
2014
|
56 |
2 |
p. 211-221
11 p.
|
artikel
|
| 50 |
Wheat bran-based biorefinery 2: Valorization of products
|
Apprich, Silvia
|
|
2014
|
56 |
2 |
p. 222-231
10 p.
|
artikel
|
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