| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A comparison of the composition and antioxidant capacity of novel beverages with an addition of red cabbage in the frozen, purée and freeze-dried forms
|
Radziejewska-Kubzdela, Elżbieta
|
|
2015
|
62 |
1P2 |
p. 821-829
9 p.
|
artikel
|
| 2 |
A multivariate study of the correlation between addition of maltodextrin, MCG, HPMC and psyllium on the quality of instant fried noodles
|
Rekas, Agnieszka
|
|
2015
|
62 |
1P2 |
p. 689-696
8 p.
|
artikel
|
| 3 |
Antioxidant activity and quality of red and purple flesh potato chips
|
Kita, Agnieszka
|
|
2015
|
62 |
1P2 |
p. 525-531
7 p.
|
artikel
|
| 4 |
Astaxanthin encapsulated in beads using ultrasonic atomizer and application in yogurt as evaluated by consumer sensory profile
|
Taksima, Takunrat
|
|
2015
|
62 |
1P2 |
p. 431-437
7 p.
|
artikel
|
| 5 |
Beneficial microorganisms viability and sensory acceptance of a potentially synbiotic dairy-based tomato spread
|
Staliano, Cristina Dini
|
|
2015
|
62 |
1P2 |
p. 682-688
7 p.
|
artikel
|
| 6 |
Changes in some nutritional components of soymilk during fermentation by the culinary and medicinal mushroom Grifola frondosa
|
Yang, Hailong
|
|
2015
|
62 |
1P2 |
p. 468-473
6 p.
|
artikel
|
| 7 |
Colour, rheology, flavour release and sensory perception of dairy desserts. Influence of thickener and fat content
|
Arancibia, C.
|
|
2015
|
62 |
1P2 |
p. 408-416
9 p.
|
artikel
|
| 8 |
Combined effects of sonication and pulsed electric field on selected quality parameters of grapefruit juice
|
Aadil, Rana Muhammad
|
|
2015
|
62 |
1P2 |
p. 890-893
4 p.
|
artikel
|
| 9 |
Comparison of phenolic compounds, tocopherols, phytosterols and antioxidant potential in Zhejiang pecan [Carya cathayensis] at different stir-frying steps
|
Yang, Jiajia
|
|
2015
|
62 |
1P2 |
p. 541-548
8 p.
|
artikel
|
| 10 |
Composition, in vitro digestibility, and sensory evaluation of extruded whole grain sorghum breakfast cereals
|
Mkandawire, Nyambe L.
|
|
2015
|
62 |
1P2 |
p. 662-667
6 p.
|
artikel
|
| 11 |
Composition of clear and cloudy juices from French and Polish apples in relation to processing technology
|
Markowski, Jarosław
|
|
2015
|
62 |
1P2 |
p. 813-820
8 p.
|
artikel
|
| 12 |
Development of non-dairy probiotic drink utilizing sprouted cereals, legume and soymilk
|
Mridula D.,
|
|
2015
|
62 |
1P2 |
p. 482-487
6 p.
|
artikel
|
| 13 |
Different sweeteners in passion fruit juice: Ideal and equivalent sweetness
|
de Oliveira Rocha, Izabela Furtado
|
|
2015
|
62 |
1P2 |
p. 861-867
7 p.
|
artikel
|
| 14 |
Editorial
|
Hecht, Katrin
|
|
2015
|
62 |
1P2 |
p. 373-375
3 p.
|
artikel
|
| 15 |
Editorial Board/Aims and Scope
|
|
|
2015
|
62 |
1P2 |
p. IFC-
1 p.
|
artikel
|
| 16 |
Effect of blending Huanglongbing (HLB) disease affected orange juice with juice from healthy orange on flavor quality
|
Raithore, Smita
|
|
2015
|
62 |
1P2 |
p. 868-874
7 p.
|
artikel
|
| 17 |
Effect of high pressure homogenisation and heat treatment on physical properties and stability of almond and hazelnut milks
|
Bernat, Neus
|
|
2015
|
62 |
1P2 |
p. 488-496
9 p.
|
artikel
|
| 18 |
Effect of high pressure processing and thermal treatment on physicochemical parameters, antioxidant activity and volatile compounds of green asparagus juice
|
Chen, Xuehong
|
|
2015
|
62 |
1P2 |
p. 927-933
7 p.
|
artikel
|
| 19 |
Effect of high pressure processing and vacuum packaging on the preservation of fresh-cut peaches
|
Denoya, Gabriela I.
|
|
2015
|
62 |
1P2 |
p. 801-806
6 p.
|
artikel
|
| 20 |
Effect of hyperbaric storage at room temperature on the volatile profile of strawberry juice
|
Bermejo-Prada, A.
|
|
2015
|
62 |
1P2 |
p. 906-914
9 p.
|
artikel
|
| 21 |
Effect of inulin and agave fructans addition on the rheological, microstructural and sensory properties of reduced-fat stirred yogurt
|
Crispín-Isidro, G.
|
|
2015
|
62 |
1P2 |
p. 438-444
7 p.
|
artikel
|
| 22 |
Effect of sodium replacement in cookies on the formation of process contaminants and lipid oxidation
|
Mesías, M.
|
|
2015
|
62 |
1P2 |
p. 633-639
7 p.
|
artikel
|
| 23 |
Effect of sonication on soursop juice quality
|
Dias, Daniely da Rocha Cordeiro
|
|
2015
|
62 |
1P2 |
p. 883-889
7 p.
|
artikel
|
| 24 |
Effects of black carrot concentrate on some physicochemical, textural, bioactive, aroma and sensory properties of sucuk, a traditional Turkish dry-fermented sausage
|
Ekici, Lutfiye
|
|
2015
|
62 |
1P2 |
p. 718-726
9 p.
|
artikel
|
| 25 |
Effects of HPMC (Hydroxypropyl methylcellulose) on oil uptake and texture of gluten-free soy donut
|
Kim, Jihyun
|
|
2015
|
62 |
1P2 |
p. 620-627
8 p.
|
artikel
|
| 26 |
Effects of thermal and high-pressure treatments on the carotene content, microbiological safety and sensory properties of acidified and of non-acidified carrot juice
|
Picouet, Pierre A.
|
|
2015
|
62 |
1P2 |
p. 920-926
7 p.
|
artikel
|
| 27 |
Egg yolk granules as low-cholesterol replacer of whole egg yolk in the preparation of gluten-free muffins
|
Marcet, Ismael
|
|
2015
|
62 |
1P2 |
p. 613-619
7 p.
|
artikel
|
| 28 |
Enrichment of biscuits with microencapsulated omega-3 fatty acid (Alpha-linolenic acid) rich Garden cress (Lepidium sativum) seed oil: Physical, sensory and storage quality characteristics of biscuits
|
Umesha, S.S.
|
|
2015
|
62 |
1P2 |
p. 654-661
8 p.
|
artikel
|
| 29 |
Enrichment of convenience seafood with omega-3 and seaweed extracts: Effect on lipid oxidation
|
Dellarosa, Nicolò
|
|
2015
|
62 |
1P2 |
p. 746-752
7 p.
|
artikel
|
| 30 |
Freezing/thawing and microwave-assisted drying of blueberries (Vaccinium corymbosum L.)
|
Zielinska, M.
|
|
2015
|
62 |
1P2 |
p. 555-563
9 p.
|
artikel
|
| 31 |
Fruit candies enriched with grape skin powders: physicochemical properties
|
Cappa, Carola
|
|
2015
|
62 |
1P2 |
p. 569-575
7 p.
|
artikel
|
| 32 |
Ginsenosides and amino acids in flavored ginseng chips as affected by food formulation and processing technology
|
Chen, Jiali
|
|
2015
|
62 |
1P2 |
p. 517-524
8 p.
|
artikel
|
| 33 |
Gluten free biscuits prepared from buckwheat flour by incorporation of various gums: Physicochemical and sensory properties
|
Kaur, Maninder
|
|
2015
|
62 |
1P2 |
p. 628-632
5 p.
|
artikel
|
| 34 |
Impact of dietetic tea biscuit formulation on starch digestibility and selected nutritional and sensory characteristics
|
Vujić, Lovorka
|
|
2015
|
62 |
1P2 |
p. 647-653
7 p.
|
artikel
|
| 35 |
Impact of freeze-thaw treatment on the stability of calcium-fortified soy beverages
|
Márquez, Andrés L.
|
|
2015
|
62 |
1P2 |
p. 474-481
8 p.
|
artikel
|
| 36 |
Improving the crispness of microwave-reheated fish nuggets by adding chitosan-silica hybrid microcapsules to the batter
|
Kang, Hong-Yi
|
|
2015
|
62 |
1P2 |
p. 740-745
6 p.
|
artikel
|
| 37 |
Influence of HTST extrusion cooking process parameters on the stability of anthocyanins, procyanidins and hydroxycinnamic acids as the main bioactive chokeberry polyphenols
|
Hirth, Mario
|
|
2015
|
62 |
1P2 |
p. 511-516
6 p.
|
artikel
|
| 38 |
Influence of novel bioactive compounds from selected fruit by-products and plant materials on the quality and storability of microwave-assisted cooked poultry meat wafer during ambient temperature storage
|
Biswas, A.K.
|
|
2015
|
62 |
1P2 |
p. 727-733
7 p.
|
artikel
|
| 39 |
Mixture design applied for the partial replacement of fat with fibre in sucrose-free chocolates
|
Rezende, Natália V.
|
|
2015
|
62 |
1P2 |
p. 598-604
7 p.
|
artikel
|
| 40 |
Moisture sorption isotherms and net isosteric heat of sorption for spray-dried pure orange juice powder
|
Edrisi Sormoli, Mona
|
|
2015
|
62 |
1P2 |
p. 875-882
8 p.
|
artikel
|
| 41 |
Multiple optimization of polyphenols content, texture and color of roasted chickpea pre-treated by IVDV using response surface methodology
|
Mrad, Rachelle
|
|
2015
|
62 |
1P2 |
p. 532-540
9 p.
|
artikel
|
| 42 |
Novel mango bars using gellan gum as gelling agent: Rheological and microstructural studies
|
Danalache, Florina
|
|
2015
|
62 |
1P2 |
p. 576-583
8 p.
|
artikel
|
| 43 |
Nutritional characterization of traditional and improved dihé, alimentary blue-green algae from the lake Chad region in Africa
|
Carcea, Marina
|
|
2015
|
62 |
1P2 |
p. 753-763
11 p.
|
artikel
|
| 44 |
Nutritional evaluation and functional properties of traditional composite salad dishes
|
Kaliora, Andriana C.
|
|
2015
|
62 |
1P2 |
p. 775-782
8 p.
|
artikel
|
| 45 |
Optimization of prebiotic sausage formulation: Effect of using β-glucan and resistant starch by D-optimal mixture design approach
|
Amini Sarteshnizi, Roghayeh
|
|
2015
|
62 |
1P2 |
p. 704-710
7 p.
|
artikel
|
| 46 |
Optimization of the prebiotic & probiotic concentration and incubation temperature for the preparation of synbiotic soy yoghurt using response surface methodology
|
Mishra Pandey, Shalini
|
|
2015
|
62 |
1P2 |
p. 458-467
10 p.
|
artikel
|
| 47 |
Papaya nectar formulated with prebiotics: Chemical characterization and sensory acceptability
|
Braga, Héberly Fernandes
|
|
2015
|
62 |
1P2 |
p. 854-860
7 p.
|
artikel
|
| 48 |
Persimmon milkshakes with enhanced functionality: Understanding consumers' perception of the concept and sensory experience of a functional food
|
Hernández-Carrión, M.
|
|
2015
|
62 |
1P2 |
p. 384-392
9 p.
|
artikel
|
| 49 |
Physical and structural properties of extra-virgin olive oil based mayonnaise
|
Di Mattia, Carla
|
|
2015
|
62 |
1P2 |
p. 764-770
7 p.
|
artikel
|
| 50 |
Postharvest treatment with (−) and (+)-methyl jasmonate stimulates anthocyanin accumulation in grapes
|
Flores, Gema
|
|
2015
|
62 |
1P2 |
p. 807-812
6 p.
|
artikel
|
| 51 |
Potentially probiotic ice cream from goat's milk: Characterization and cell viability during processing, storage and simulated gastrointestinal conditions
|
Silva, Priscilla Diniz Lima da
|
|
2015
|
62 |
1P2 |
p. 452-457
6 p.
|
artikel
|
| 52 |
Potential use of isomaltulose to produce healthier marshmallows
|
Periche, A.
|
|
2015
|
62 |
1P2 |
p. 605-612
8 p.
|
artikel
|
| 53 |
Prebiotic and diet/light chocolate dairy dessert: Chemical composition, sensory profiling and relationship with consumer expectation
|
de Morais, Elisa Carvalho
|
|
2015
|
62 |
1P2 |
p. 424-430
7 p.
|
artikel
|
| 54 |
Preliminary assessment of a yoghurt-like product manufactured from hazelnut slurry: Study using response surface methodology
|
Ilyasoğlu, Huri
|
|
2015
|
62 |
1P2 |
p. 497-505
9 p.
|
artikel
|
| 55 |
Preservation of a highly perishable food, watermelon juice, at and above room temperature under mild pressure (hyperbaric storage) as an alternative to refrigeration
|
Santos, Mauro D.
|
|
2015
|
62 |
1P2 |
p. 901-905
5 p.
|
artikel
|
| 56 |
Preservation of green table olives fermented with lactic acid bacteria with probiotic potential under modified atmosphere packaging
|
Argyri, A.A.
|
|
2015
|
62 |
1P2 |
p. 783-790
8 p.
|
artikel
|
| 57 |
Probiotic clarified apple juice with oligofructose or sucralose as sugar substitutes: Sensory profile and acceptability
|
Pimentel, Tatiana Colombo
|
|
2015
|
62 |
1P2 |
p. 838-846
9 p.
|
artikel
|
| 58 |
Production of a novel fermented milk fortified with natural antioxidants and its analysis by NIR spectroscopy
|
Aliakbarian, Bahar
|
|
2015
|
62 |
1P2 |
p. 376-383
8 p.
|
artikel
|
| 59 |
Production of dulce de leche: The effect of starch addition
|
Silva, Fernanda Lopes da
|
|
2015
|
62 |
1P2 |
p. 417-423
7 p.
|
artikel
|
| 60 |
Properties of extruded chia–corn meal puffs
|
Byars, Jeffrey A.
|
|
2015
|
62 |
1P2 |
p. 506-510
5 p.
|
artikel
|
| 61 |
Relevance of creep and oscillatory tests for understanding how cellulose emulsions function as fat replacers in biscuits
|
Tarancón, Paula
|
|
2015
|
62 |
1P2 |
p. 640-646
7 p.
|
artikel
|
| 62 |
Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with stevia and thaumatin extracts
|
Aidoo, Roger Philip
|
|
2015
|
62 |
1P2 |
p. 592-597
6 p.
|
artikel
|
| 63 |
Shelf-life of n-3 PUFA enriched frankfurters formulated with a konjac-based oil bulking agent
|
Salcedo-Sandoval, Lorena
|
|
2015
|
62 |
1P2 |
p. 711-717
7 p.
|
artikel
|
| 64 |
Shelf life studies on apple juice pasteurised by ultrahigh hydrostatic pressure
|
Juarez-Enriquez, E.
|
|
2015
|
62 |
1P2 |
p. 915-919
5 p.
|
artikel
|
| 65 |
Spray drying Lactobacillus casei 01 in lychee juice varied carrier materials
|
Kingwatee, Niras
|
|
2015
|
62 |
1P2 |
p. 847-853
7 p.
|
artikel
|
| 66 |
Stability, nutritional and sensory characteristics of French salad dressing made with mannoprotein from spent brewer's yeast
|
de Melo, Adma Nadja Ferreira
|
|
2015
|
62 |
1P2 |
p. 771-774
4 p.
|
artikel
|
| 67 |
Starch-cashew tree gum nanocomposite films and their application for coating cashew nuts
|
Pinto, Alaídes M.B.
|
|
2015
|
62 |
1P2 |
p. 549-554
6 p.
|
artikel
|
| 68 |
Technological strategies to produce functional meat burgers
|
Angiolillo, L.
|
|
2015
|
62 |
1P2 |
p. 697-703
7 p.
|
artikel
|
| 69 |
Texture, microstructure and consumer preference of mango bars jellified with gellan gum
|
Danalache, Florina
|
|
2015
|
62 |
1P2 |
p. 584-591
8 p.
|
artikel
|
| 70 |
The addition of cladodes (Opuntia ficus indica L. Miller) to instant maize flour improves physicochemical and nutritional properties of maize tortillas
|
Ramírez-Moreno, Esther
|
|
2015
|
62 |
1P2 |
p. 675-681
7 p.
|
artikel
|
| 71 |
The addition of malt to milk-based desserts: Influence on rheological properties and phenolic acid content
|
Szwajgier, Dominik
|
|
2015
|
62 |
1P2 |
p. 400-407
8 p.
|
artikel
|
| 72 |
The effect of gas phase plasma treatment on the anthocyanin and phenolic acid content of sour cherry Marasca (Prunus cerasus var. Marasca) juice
|
Elez Garofulić, Ivona
|
|
2015
|
62 |
1P2 |
p. 894-900
7 p.
|
artikel
|
| 73 |
The effects of inulin combined with oligofructose and goat cheese whey on the physicochemical properties and sensory acceptance of a probiotic chocolate goat dairy beverage
|
Silveira, Ericka O. da
|
|
2015
|
62 |
1P2 |
p. 445-451
7 p.
|
artikel
|
| 74 |
The impact of pearling as a treatment prior to wheat roller milling on the texture and structure of bran-rich breakfast flakes
|
De Brier, N.
|
|
2015
|
62 |
1P2 |
p. 668-674
7 p.
|
artikel
|
| 75 |
Total phenolic content and antioxidant properties of hard low-fat cheese fortified with catechin as affected by in vitro gastrointestinal digestion
|
Rashidinejad, A.
|
|
2015
|
62 |
1P2 |
p. 393-399
7 p.
|
artikel
|
| 76 |
Total phenolics, carotenoids and antioxidant properties of Tommy Atkin mango cubes as affected by drying techniques
|
Sogi, Dalbir Singh
|
|
2015
|
62 |
1P2 |
p. 564-568
5 p.
|
artikel
|
| 77 |
Vacuum frying of breaded shrimps
|
Pan, Guangkun
|
|
2015
|
62 |
1P2 |
p. 734-739
6 p.
|
artikel
|
| 78 |
Wild edible plants as potential antioxidant or nutritional supplements for beverages minimally processed
|
Sanchez-Bel, Paloma
|
|
2015
|
62 |
1P2 |
p. 830-837
8 p.
|
artikel
|
| 79 |
Xanthan gum based edible coating enriched with cinnamic acid prevents browning and extends the shelf-life of fresh-cut pears
|
Sharma, Sonu
|
|
2015
|
62 |
1P2 |
p. 791-800
10 p.
|
artikel
|
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