| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Analysis of free and bound aroma compounds of pomegranate (Punica granatum L.)
|
Tripathi, Jyoti
|
|
2014
|
59 |
1 |
p. 461-466
6 p.
|
artikel
|
| 2 |
Antibacterial activity produced by Enterococcus spp. isolated from an artisanal Mexican dairy product, Cotija cheese
|
García-Cano, Israel
|
|
2014
|
59 |
1 |
p. 26-34
9 p.
|
artikel
|
| 3 |
Antioxidant activity of a hydrothermal extract from watermelons
|
Kim, Su-Jung
|
|
2014
|
59 |
1 |
p. 361-368
8 p.
|
artikel
|
| 4 |
Antioxidant and quinone reductase inducing activities of ethanolic fractions from purple maize
|
Lopez-Martinez, Leticia X.
|
|
2014
|
59 |
1 |
p. 270-275
6 p.
|
artikel
|
| 5 |
Application of the yeast comet assay in testing of food additives for genotoxicity
|
Peycheva, Ekaterina
|
|
2014
|
59 |
1 |
p. 510-517
8 p.
|
artikel
|
| 6 |
A probiotic soy-based innovative product as an alternative to petit-suisse cheese
|
Matias, Natalia S.
|
|
2014
|
59 |
1 |
p. 411-417
7 p.
|
artikel
|
| 7 |
Authentication of dried distilled grain with solubles (DDGS) by fatty acid and volatile profiling
|
Tres, Alba
|
|
2014
|
59 |
1 |
p. 215-221
7 p.
|
artikel
|
| 8 |
Biochemical, microbial and sensory evaluation of white soft cheese made from cow and lupin milk
|
Elsamani, Mohamed O.
|
|
2014
|
59 |
1 |
p. 553-559
7 p.
|
artikel
|
| 9 |
Bread staling: Effect of gluten on physico-chemical properties and molecular mobility
|
Curti, Elena
|
|
2014
|
59 |
1 |
p. 418-425
8 p.
|
artikel
|
| 10 |
Calendar
|
|
|
2014
|
59 |
1 |
p. I-
1 p.
|
artikel
|
| 11 |
Cereals and Pulses: Nutraceutical Properties and Health Benefits
|
Sathe, Shridhar K.
|
|
2014
|
59 |
1 |
p. 596-
1 p.
|
artikel
|
| 12 |
Changes in aroma profile of musts from grapes cv. Pedro Ximenez chamber-dried at controlled conditions destined to the production of sweet Sherry wine
|
Ruiz, Maria J.
|
|
2014
|
59 |
1 |
p. 560-565
6 p.
|
artikel
|
| 13 |
Changes in physicochemical properties and bactericidal efficiency of acidic electrolyzed water ice and available chlorine decay kinetics during storage
|
Li, Jibing
|
|
2014
|
59 |
1 |
p. 43-48
6 p.
|
artikel
|
| 14 |
Changes in the physico-chemical properties of casein micelles during ultrafiltration combined with diafiltration
|
Ferrer, M.
|
|
2014
|
59 |
1 |
p. 173-180
8 p.
|
artikel
|
| 15 |
Characterization of fish protein films incorporated with essential oils of clove, garlic and origanum: Physical, antioxidant and antibacterial properties
|
Teixeira, Bárbara
|
|
2014
|
59 |
1 |
p. 533-539
7 p.
|
artikel
|
| 16 |
Characterization of two prickly pear species flowers growing in Tunisia at four flowering stages
|
Ammar, Imene
|
|
2014
|
59 |
1 |
p. 448-454
7 p.
|
artikel
|
| 17 |
Chemical composition and antibacterial activity of Laurus nobilis essential oil towards foodborne pathogens and its application in fresh Tuscan sausage stored at 7 °C
|
da Silveira, Sheila Mello
|
|
2014
|
59 |
1 |
p. 86-93
8 p.
|
artikel
|
| 18 |
Chemical composition of dehulled seeds of selected lupin cultivars in comparison to pea and soya bean
|
Bähr, Melanie
|
|
2014
|
59 |
1 |
p. 587-590
4 p.
|
artikel
|
| 19 |
Cladonia lichens and their major metabolites as possible natural antioxidant, antimicrobial and anticancer agents
|
Kosanić, Marijana
|
|
2014
|
59 |
1 |
p. 518-525
8 p.
|
artikel
|
| 20 |
Contribution of peptides and polyphenols from olive water to acrylamide formation in sterilized table olives
|
Casado, Francisco Javier
|
|
2014
|
59 |
1 |
p. 376-382
7 p.
|
artikel
|
| 21 |
Contribution to the development of a method of maple sap soft drink stabilization by electro-activation technology
|
Koffi, Kouassi
|
|
2014
|
59 |
1 |
p. 138-147
10 p.
|
artikel
|
| 22 |
Damage to intact fruit affects quality of slices from ripened tomatoes
|
Buccheri, Marina
|
|
2014
|
59 |
1 |
p. 327-334
8 p.
|
artikel
|
| 23 |
Dessert and crab apple seeds as a promising and rich source of all four homologues of tocopherol (α, β, γ and δ)
|
Górnaś, Paweł
|
|
2014
|
59 |
1 |
p. 211-214
4 p.
|
artikel
|
| 24 |
Development and evaluation of lipid nanocarriers for quercetin delivery: A comparative study of solid lipid nanoparticles (SLN), nanostructured lipid carriers (NLC), and lipid nanoemulsions (LNE)
|
Aditya, N.P.
|
|
2014
|
59 |
1 |
p. 115-121
7 p.
|
artikel
|
| 25 |
Development of an accelerated aging method for Brandy
|
Schwarz, Mónica
|
|
2014
|
59 |
1 |
p. 108-114
7 p.
|
artikel
|
| 26 |
Development of low-fat gluten and starch fried matrices with high fiber content
|
Dueik, Verónica
|
|
2014
|
59 |
1 |
p. 6-11
6 p.
|
artikel
|
| 27 |
Editorial Board/Aims and Scope
|
|
|
2014
|
59 |
1 |
p. IFC-
1 p.
|
artikel
|
| 28 |
Effect of aqueous ozonation on the pasting, flow and gelatinization properties of wheat starch
|
Çatal, Hatice
|
|
2014
|
59 |
1 |
p. 577-582
6 p.
|
artikel
|
| 29 |
Effect of caraway, basil, and oregano extracts and their binary mixtures on fungi in growth medium and on shredded cabbage
|
Kocic-Tanackov, Suncica D.
|
|
2014
|
59 |
1 |
p. 426-432
7 p.
|
artikel
|
| 30 |
Effect of E-beam treatment on the bioaccessibility of folic acid incorporated to ready to eat meat products
|
Galán, Irene
|
|
2014
|
59 |
1 |
p. 547-552
6 p.
|
artikel
|
| 31 |
Effect of food matrix and processing on release of almond protein during simulated digestion
|
Mandalari, Giuseppina
|
|
2014
|
59 |
1 |
p. 439-447
9 p.
|
artikel
|
| 32 |
Effect of grain hardness on bioavailability of iron in wheat as determined using the coupled invitro digestion/Caco-2 model
|
Salunke, Rajani
|
|
2014
|
59 |
1 |
p. 433-438
6 p.
|
artikel
|
| 33 |
Effect of ionic gums and dry heating on physicochemical, morphological, thermal and pasting properties of water chestnut starch
|
Gul, Khalid
|
|
2014
|
59 |
1 |
p. 348-355
8 p.
|
artikel
|
| 34 |
Effect of ionizing radiation on structural and functional attributes of red kidney bean (Phaseolus vulgaris L.) lectin
|
Mallikarjunan, N.
|
|
2014
|
59 |
1 |
p. 300-307
8 p.
|
artikel
|
| 35 |
Effect of oilseed protein concentrates and exogenous amino acids on the dialysability of iron and zinc
|
Joshi, Vandana
|
|
2014
|
59 |
1 |
p. 540-546
7 p.
|
artikel
|
| 36 |
Effect of oxygen reduction during malaxation on the quality of extra virgin olive oil (Cv. Carboncella) extracted through “two-phase” and “three-phase” centrifugal decanters
|
Pastore, Gianni
|
|
2014
|
59 |
1 |
p. 163-172
10 p.
|
artikel
|
| 37 |
Effect of roasting method and oil reduction on volatiles of roasted Pistacia terebinthus using direct thermal desorption-GCxGC-TOF/MS
|
Ozel, Mustafa Z.
|
|
2014
|
59 |
1 |
p. 283-288
6 p.
|
artikel
|
| 38 |
Effects of different freezing treatments on physicochemical responses and microbial characteristics of Japanese sea bass (Lateolabrax japonicas) fillets during refrigerated storage
|
Cai, Luyun
|
|
2014
|
59 |
1 |
p. 122-129
8 p.
|
artikel
|
| 39 |
Effects of enzymatically-extracted purple rice bran fiber as a protectant of L. plantarum NRRL B-4496 during freezing, freeze drying, and storage
|
Chotiko, Arranee
|
|
2014
|
59 |
1 |
p. 59-64
6 p.
|
artikel
|
| 40 |
Effects of γ-irradiation on the α-tocopherol and fatty acids content of raw unpeeled almond kernels (Prunus dulcis)
|
Di Stefano, Vita
|
|
2014
|
59 |
1 |
p. 572-576
5 p.
|
artikel
|
| 41 |
Effects of particle size distributions of rice flour on the quality of gluten-free rice cupcakes
|
Kim, Ji-Myoung
|
|
2014
|
59 |
1 |
p. 526-532
7 p.
|
artikel
|
| 42 |
Effects of temperature and pH on angiotensin-I-converting enzyme inhibitory activity and physicochemical properties of bovine casein peptide in aqueous Maillard reaction system
|
Jiang, Zhanmei
|
|
2014
|
59 |
1 |
p. 35-42
8 p.
|
artikel
|
| 43 |
Effects of tropical fruit pulps and partially hydrolysed galactomannan from Caesalpinia pulcherrima seeds on the dietary fibre content, probiotic viability, texture and sensory features of goat dairy beverages
|
Buriti, Flávia C.A.
|
|
2014
|
59 |
1 |
p. 196-203
8 p.
|
artikel
|
| 44 |
Effects of two different sourdoughs on the characteristics of Pandoro, a typical Italian sweet leavened baked good
|
Montanari, Chiara
|
|
2014
|
59 |
1 |
p. 289-299
11 p.
|
artikel
|
| 45 |
Egg yolk granules: Separation, characteristics and applications in food industry
|
Laca, Amanda
|
|
2014
|
59 |
1 |
p. 1-5
5 p.
|
artikel
|
| 46 |
Evaluation of innovative immersion vacuum cooling with different pressure reduction rates and agitation for cooked sausages stuffed in natural or artificial casing
|
Feng, Chao-Hui
|
|
2014
|
59 |
1 |
p. 77-85
9 p.
|
artikel
|
| 47 |
Extension of the shelf-life of foal meat with two antioxidant active packaging systems
|
Lorenzo, José M.
|
|
2014
|
59 |
1 |
p. 181-188
8 p.
|
artikel
|
| 48 |
Extraction and identification of antioxidant polyhydroxynaphthoquinone pigments from the sea urchin, Psammechinus miliaris
|
Powell, C.
|
|
2014
|
59 |
1 |
p. 455-460
6 p.
|
artikel
|
| 49 |
Folate fortification of white and whole-grain bread by adding Swiss chard and spinach. Acceptability by consumers
|
López-Nicolás, Rubén
|
|
2014
|
59 |
1 |
p. 263-269
7 p.
|
artikel
|
| 50 |
Fresh-cut aromatic herbs: Nutritional quality stability during shelf-life
|
Santos, J.
|
|
2014
|
59 |
1 |
p. 101-107
7 p.
|
artikel
|
| 51 |
Impact of carcass scalding and chilling on muscle proteins and meat quality of broiler breast fillets
|
Bowker, Brian C.
|
|
2014
|
59 |
1 |
p. 156-162
7 p.
|
artikel
|
| 52 |
Impact of different drying trajectories on degradation of nutritional compounds in broccoli (Brassica oleracea var. italica)
|
Jin, X.
|
|
2014
|
59 |
1 |
p. 189-195
7 p.
|
artikel
|
| 53 |
Impact of pulsed light treatments on quality characteristics and oxidative stability of fresh-cut avocado
|
Aguiló-Aguayo, Ingrid
|
|
2014
|
59 |
1 |
p. 320-326
7 p.
|
artikel
|
| 54 |
Improved mapping of in-mouth creaminess of semi-solid dairy products by combining rheology, particle size, and tribology data
|
Sonne, Alina
|
|
2014
|
59 |
1 |
p. 342-347
6 p.
|
artikel
|
| 55 |
Influence of acidification on dough viscoelasticity of gluten-free rice starch-based dough matrices enriched with exogenous protein
|
Ronda, Felicidad
|
|
2014
|
59 |
1 |
p. 12-20
9 p.
|
artikel
|
| 56 |
Influence of different cold storage temperatures during the Rigor mortis phase on fillet contraction and longer-term quality changes of Atlantic cod fillets
|
Aune, Tone Friis
|
|
2014
|
59 |
1 |
p. 583-586
4 p.
|
artikel
|
| 57 |
Influence of yeast strain on aromatic profile of Gewürztraminer wine
|
Katarína, Furdíková
|
|
2014
|
59 |
1 |
p. 256-262
7 p.
|
artikel
|
| 58 |
Inhibiting enzymatic starch digestion by hydrolyzable tannins isolated from Eugenia jambolana
|
Tong, Wan Yan
|
|
2014
|
59 |
1 |
p. 389-395
7 p.
|
artikel
|
| 59 |
Iron enrichment of whole potato tuber by vacuum impregnation
|
Erihemu,
|
|
2014
|
59 |
1 |
p. 504-509
6 p.
|
artikel
|
| 60 |
Jasmonoid glucosides, sesquiterpenes and coumarins from the fruit of Clausena lansium
|
Xu, Xinya
|
|
2014
|
59 |
1 |
p. 65-69
5 p.
|
artikel
|
| 61 |
Liquid chromatography–electrospray ionization–tandem mass spectrometry method for determination of twenty multi-class pesticide residues in cashew
|
de Oliveira Silva, Renata
|
|
2014
|
59 |
1 |
p. 21-25
5 p.
|
artikel
|
| 62 |
Microwave-assisted extraction of betalains from red beet (Beta vulgaris)
|
Cardoso-Ugarte, G.A.
|
|
2014
|
59 |
1 |
p. 276-282
7 p.
|
artikel
|
| 63 |
Milling breakage susceptibility and mechanical properties of parboiled brown rice kernels
|
Buggenhout, Joke
|
|
2014
|
59 |
1 |
p. 369-375
7 p.
|
artikel
|
| 64 |
Novel isolates of lactobacilli from fermented Portuguese olive as potential probiotics
|
Peres, Cátia M.
|
|
2014
|
59 |
1 |
p. 234-246
13 p.
|
artikel
|
| 65 |
Optimization, characterization and in vitro evaluation of curcumin microemulsions
|
Bergonzi, M.C.
|
|
2014
|
59 |
1 |
p. 148-155
8 p.
|
artikel
|
| 66 |
Peanut skins-fortified peanut butters: Effects on consumer acceptability and quality characteristics
|
Sanders III, Cloviece T.
|
|
2014
|
59 |
1 |
p. 222-228
7 p.
|
artikel
|
| 67 |
Phenolic extracts from Crataegus × mordenensis and Prunus virginiana: Composition, antioxidant activity and performance in sunflower oil
|
Aladedunye, Felix
|
|
2014
|
59 |
1 |
p. 308-319
12 p.
|
artikel
|
| 68 |
Physical and sensory aspects of maltodextrin gel addition used as fat replacers in confectionery filling systems
|
Hadnađev, Miroslav
|
|
2014
|
59 |
1 |
p. 495-503
9 p.
|
artikel
|
| 69 |
Physical, chemical and microbiological characteristics of fermented surimi with Actinomucor elegans
|
Zhou, Xu-Xia
|
|
2014
|
59 |
1 |
p. 335-341
7 p.
|
artikel
|
| 70 |
Physical quality and in vitro starch digestibility of bread as affected by addition of extracted malva nut gum
|
Srichamroen, Anchalee
|
|
2014
|
59 |
1 |
p. 486-494
9 p.
|
artikel
|
| 71 |
Potential of bacteriocinogenic Lactococcus lactis subsp. lactis inhabiting low pH vegetables to produce nisin variants
|
Sadiq, Sara
|
|
2014
|
59 |
1 |
p. 204-210
7 p.
|
artikel
|
| 72 |
Preparation and evaluation of chili powder-enriched layered noodles
|
Li, Ling-Yun
|
|
2014
|
59 |
1 |
p. 566-571
6 p.
|
artikel
|
| 73 |
Processing and characterization of durum wheat bread enriched with antioxidant from yellow pepper flour
|
Danza, Alessandra
|
|
2014
|
59 |
1 |
p. 479-485
7 p.
|
artikel
|
| 74 |
Production of heterocyclic aromatic amines in meat: Chemistry, health risks and inhibition. A review
|
Rahman, Ubaid ur
|
|
2014
|
59 |
1 |
p. 229-233
5 p.
|
artikel
|
| 75 |
Properties of konjac glucomannan–whey protein isolate blend films
|
Leuangsukrerk, Manusawee
|
|
2014
|
59 |
1 |
p. 94-100
7 p.
|
artikel
|
| 76 |
Properties of model systems of sunflower oil and green coffee extract after heat treatment and storage
|
Budryn, Grażyna
|
|
2014
|
59 |
1 |
p. 467-478
12 p.
|
artikel
|
| 77 |
Purification of polygalacturonase from Aspergillus awamori Nakazawa MTCC 6652 and its application in apple juice clarification
|
Dey, Tapati Bhanja
|
|
2014
|
59 |
1 |
p. 591-595
5 p.
|
artikel
|
| 78 |
Release of folic acid from sodium alginate-pectin-poly(ethylene oxide) electrospun fibers under in vitro conditions
|
Alborzi, Solmaz
|
|
2014
|
59 |
1 |
p. 383-388
6 p.
|
artikel
|
| 79 |
Stage extraction of capsaicinoids and red pigments from fresh red pepper (Capsicum) fruits with ethanol as solvent
|
Dong, Xinrong
|
|
2014
|
59 |
1 |
p. 396-402
7 p.
|
artikel
|
| 80 |
Study on processing and quality improvement of frozen noodles
|
Lü, Ying-guo
|
|
2014
|
59 |
1 |
p. 403-410
8 p.
|
artikel
|
| 81 |
Synergistic impact of sonication and high hydrostatic pressure on microbial and enzymatic inactivation of apple juice
|
Abid, Muhammad
|
|
2014
|
59 |
1 |
p. 70-76
7 p.
|
artikel
|
| 82 |
Synthesis and characterization of β-cyclodextrin inclusion complexes of thymol and thyme oil for antimicrobial delivery applications
|
Tao, Feifei
|
|
2014
|
59 |
1 |
p. 247-255
9 p.
|
artikel
|
| 83 |
The effect of ionic strength on the rheology of pH-induced bovine serum albumin/κ-carrageenan coacervates
|
Chai, Changhoon
|
|
2014
|
59 |
1 |
p. 356-360
5 p.
|
artikel
|
| 84 |
Ultrasonically enhanced desalting of cod (Gadus morhua). Mass transport kinetics and structural changes
|
Ozuna, César
|
|
2014
|
59 |
1 |
p. 130-137
8 p.
|
artikel
|
| 85 |
Whey-protein-stabilized nanoemulsions as a potential delivery system for water-insoluble curcumin
|
Li, Ming
|
|
2014
|
59 |
1 |
p. 49-58
10 p.
|
artikel
|
Tijdschrift beschrijving