| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Acceleration of ripening and improvement of quality of olive pickles by encapsulated cells in nano/micro-tubular cellulose
|
Papafotopoulou-Patrinou, Evgenia
|
|
2015
|
63 |
2 |
p. 1029-1036
8 p.
|
artikel
|
| 2 |
A chemometric processing-factor-based approach to the determination of the fates of five pesticides during apple processing
|
Li, Minmin
|
|
2015
|
63 |
2 |
p. 1102-1109
8 p.
|
artikel
|
| 3 |
Antimicrobial and antibiofilm effects of selenium nanoparticles on some foodborne pathogens
|
Khiralla, Ghada M.
|
|
2015
|
63 |
2 |
p. 1001-1007
7 p.
|
artikel
|
| 4 |
Antioxidant effect of dehydrated rosemary leaves in ripened semi-hard cheese: A study using coupled TG–DSC–FTIR (EGA)
|
Marinho, Marina Tolentino
|
|
2015
|
63 |
2 |
p. 1023-1028
6 p.
|
artikel
|
| 5 |
Antiproliferative effect of phenylethanoid glycosides from Verbena officinalis L. on Colon Cancer Cell Lines
|
Encalada, Manuel Alejandro
|
|
2015
|
63 |
2 |
p. 1016-1022
7 p.
|
artikel
|
| 6 |
Application of ultrasound and chemical sanitizers to watercress, parsley and strawberry: Microbiological and physicochemical quality
|
São José, Jackline Freitas Brilhante de
|
|
2015
|
63 |
2 |
p. 946-952
7 p.
|
artikel
|
| 7 |
Assessment of the prebiotic potential of oligosaccharide mixtures from rice bran and cassava pulp
|
Kurdi, Peter
|
|
2015
|
63 |
2 |
p. 1288-1293
6 p.
|
artikel
|
| 8 |
Binary adsorption isotherm and kinetics on debittering process of ponkan (Citrus reticulata Blanco) juice with macroporous resins
|
Liu, Qingru
|
|
2015
|
63 |
2 |
p. 1245-1253
9 p.
|
artikel
|
| 9 |
Calendar
|
|
|
2015
|
63 |
2 |
p. I-
1 p.
|
artikel
|
| 10 |
Carrier element-free coprecipitation and speciation of inorganic tin in beverage samples and total tin in food samples using N-Benzoyl-N,N-diisobutylthiourea and its determination by graphite furnace atomic absorption spectrometry
|
Uluozlu, Ozgür Dogan
|
|
2015
|
63 |
2 |
p. 1091-1096
6 p.
|
artikel
|
| 11 |
Cellulose ether emulsions as fat replacers in muffins: Rheological, thermal and textural properties
|
Martínez-Cervera, Sandra
|
|
2015
|
63 |
2 |
p. 1083-1090
8 p.
|
artikel
|
| 12 |
Characterization and stability of bioactive compounds from soybean meal
|
Silva, Fabricio de Oliveira
|
|
2015
|
63 |
2 |
p. 992-1000
9 p.
|
artikel
|
| 13 |
Characterization of antimicrobial efficacy of soy isoflavones against pathogenic biofilms
|
Albert Dhayakaran, Rekha Priyadarshini
|
|
2015
|
63 |
2 |
p. 859-865
7 p.
|
artikel
|
| 14 |
Characterization, release and antioxidant activity of curcumin-loaded amaranth-pullulan electrospun fibers
|
Blanco-Padilla, Adriana
|
|
2015
|
63 |
2 |
p. 1137-1144
8 p.
|
artikel
|
| 15 |
Comparison of fat determination methods depending on fat definition in bakery products
|
Shin, Jae-Min
|
|
2015
|
63 |
2 |
p. 972-977
6 p.
|
artikel
|
| 16 |
Cowpea protein isolates: Functional properties and application in gluten-free rice muffins
|
Shevkani, Khetan
|
|
2015
|
63 |
2 |
p. 927-933
7 p.
|
artikel
|
| 17 |
Data fusion and hyperspectral imaging in tandem with least squares-support vector machine for prediction of sensory quality index scores of fish fillet
|
Cheng, Jun-Hu
|
|
2015
|
63 |
2 |
p. 892-898
7 p.
|
artikel
|
| 18 |
Development of a dual cylindrical microwave and ohmic combination heater for minimization of thermal lags in the processing of particulate foods
|
Lee, Seung Hyun
|
|
2015
|
63 |
2 |
p. 1220-1228
9 p.
|
artikel
|
| 19 |
Development of gluten-free wafer sheet formulations
|
Mert, Selen
|
|
2015
|
63 |
2 |
p. 1121-1127
7 p.
|
artikel
|
| 20 |
Development of silver/titanium dioxide/chitosan adipate nanocomposite as an antibacterial coating for fruit storage
|
Lin, Baofeng
|
|
2015
|
63 |
2 |
p. 1206-1213
8 p.
|
artikel
|
| 21 |
Dielectric barrier discharge atmospheric air plasma treatment of high amylose corn starch films
|
Pankaj, S.K.
|
|
2015
|
63 |
2 |
p. 1076-1082
7 p.
|
artikel
|
| 22 |
Editorial Board/Aims and Scope
|
|
|
2015
|
63 |
2 |
p. IFC-
1 p.
|
artikel
|
| 23 |
Effect of kilning and milling on the dough-making properties of oat flour
|
Londono, Diana M.
|
|
2015
|
63 |
2 |
p. 960-965
6 p.
|
artikel
|
| 24 |
Effect of low-pressure air plasma on the microbial load and physicochemical characteristics of dried laver
|
Puligundla, Pradeep
|
|
2015
|
63 |
2 |
p. 966-971
6 p.
|
artikel
|
| 25 |
Effect of selected local spices marinades on the reduction of heterocyclic amines in grilled beef (satay)
|
Jinap, S.
|
|
2015
|
63 |
2 |
p. 919-926
8 p.
|
artikel
|
| 26 |
Effect of solid-state fermentation with Cordyceps militaris SN-18 on physicochemical and functional properties of chickpea (Cicer arietinum L.) flour
|
Xiao, Yu
|
|
2015
|
63 |
2 |
p. 1317-1324
8 p.
|
artikel
|
| 27 |
Effect of trypsin inhibitor in adzuki bean (Vigna angularis) on proteolysis and gel properties of threadfin bream (Nemipterus bleekeri)
|
Klomklao, Sappasith
|
|
2015
|
63 |
2 |
p. 906-911
6 p.
|
artikel
|
| 28 |
Effect of viscoelasticity on foam development in zein–starch dough
|
Berta, Marco
|
|
2015
|
63 |
2 |
p. 1229-1235
7 p.
|
artikel
|
| 29 |
Effect of X-ray, gamma ray, and electron beam irradiation on the hygienic and physicochemical qualities of red pepper powder
|
Jung, Koo
|
|
2015
|
63 |
2 |
p. 846-851
6 p.
|
artikel
|
| 30 |
Effects of l-Arginine on water holding capacity and texture of heat-induced gel of salt-soluble proteins from breast muscle
|
Qin, Hao
|
|
2015
|
63 |
2 |
p. 912-918
7 p.
|
artikel
|
| 31 |
Effects of mung bean starch on quality of rice noodles made by direct dry flour extrusion
|
Wu, Fengfeng
|
|
2015
|
63 |
2 |
p. 1199-1205
7 p.
|
artikel
|
| 32 |
Evaluation and comparison of vitamin C, phenolic compounds, antioxidant properties and metal chelating activity of pulp and peel from selected peach cultivars
|
Liu, Hui
|
|
2015
|
63 |
2 |
p. 1042-1048
7 p.
|
artikel
|
| 33 |
Evaluation of the antioxidant activity of enzymatically-hydrolyzed sulfated polysaccharides extracted from red algae; Pterocladia capillacea
|
Fleita, Daisy
|
|
2015
|
63 |
2 |
p. 1236-1244
9 p.
|
artikel
|
| 34 |
Evolution during refrigerated storage of bioactive compounds and quality characteristics of grapefruit [Citrus paradisi (Macf.)] juice treated with UV-C light
|
La Cava, Enzo L.M.
|
|
2015
|
63 |
2 |
p. 1325-1333
9 p.
|
artikel
|
| 35 |
Evolution of microbial counts and chemical and physico-chemical parameters in high-moisture Mozzarella cheese during refrigerated storage
|
Ricciardi, Annamaria
|
|
2015
|
63 |
2 |
p. 821-827
7 p.
|
artikel
|
| 36 |
Fatty acid profile and bacteriological quality of caiman meat subjected to high hydrostatic pressure
|
Canto, Anna C.V.C.S.
|
|
2015
|
63 |
2 |
p. 872-877
6 p.
|
artikel
|
| 37 |
Feijoada whole meal shows higher in vitro antioxidant activity than combination of individual ingredients
|
Faller, Ana Luisa Kremer
|
|
2015
|
63 |
2 |
p. 1097-1101
5 p.
|
artikel
|
| 38 |
Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation
|
Hecht, Katrin
|
|
2015
|
63 |
2 |
p. 1351-1353
3 p.
|
artikel
|
| 39 |
Hard fats as additives in palm oil and its relationships to crystallization process and polymorphism
|
de Oliveira, Glazieli Marangoni
|
|
2015
|
63 |
2 |
p. 1163-1170
8 p.
|
artikel
|
| 40 |
Hard fats improve technological properties of palm oil for applications in fat-based products
|
de Oliveira, Glazieli Marangoni
|
|
2015
|
63 |
2 |
p. 1155-1162
8 p.
|
artikel
|
| 41 |
Himalayan cheese (Kalari/kradi): Effect of different storage temperatures on its physicochemical, microbiological and antioxidant properties
|
Mushtaq, Mehvesh
|
|
2015
|
63 |
2 |
p. 837-845
9 p.
|
artikel
|
| 42 |
Hypothermia protection effect of antifreeze peptides from pigskin collagen on freeze-dried Streptococcus thermophiles and its possible action mechanism
|
Wang, Wenlong
|
|
2015
|
63 |
2 |
p. 878-885
8 p.
|
artikel
|
| 43 |
Identification of adulteration in ground roasted coffees using UV–Vis spectroscopy and SPA-LDA
|
Souto, Urijatan Teixeira de Carvalho Polari
|
|
2015
|
63 |
2 |
p. 1037-1041
5 p.
|
artikel
|
| 44 |
Identification of the binding of β-lactoglobulin (β-Lg) with sulfhydryl (–SH) blocking reagents by polyacrylamide gel electrophoresis (PAGE) and electrospray ionisation/time of flight-mass spectrometry (ESI/TOF-MS)
|
Wijayanti, Heni B.
|
|
2015
|
63 |
2 |
p. 934-938
5 p.
|
artikel
|
| 45 |
Impact of CO2 and its interaction with the matrix components on sensory perception in model cider
|
Symoneaux, R.
|
|
2015
|
63 |
2 |
p. 886-891
6 p.
|
artikel
|
| 46 |
Impact of sarcoplasmic proteins on texture and color of silver carp and Alaska Pollock protein gels
|
Paker, Ilgin
|
|
2015
|
63 |
2 |
p. 985-991
7 p.
|
artikel
|
| 47 |
Improving the efficiency of ultra-high pressure homogenization treatments to inactivate spores of Alicyclobacillus spp. in orange juice controlling the inlet temperature
|
Roig-Sagués, A.X.
|
|
2015
|
63 |
2 |
p. 866-871
6 p.
|
artikel
|
| 48 |
Influence of Kefir fermentation on the bioactive substances of different breed goat milks
|
Satir, Gulcin
|
|
2015
|
63 |
2 |
p. 852-858
7 p.
|
artikel
|
| 49 |
Influence of micronization (infrared treatment) on the protein and functional quality of a ready-to-eat sorghum-cowpea African porridge for young child-feeding
|
Vilakati, Nokuthula
|
|
2015
|
63 |
2 |
p. 1191-1198
8 p.
|
artikel
|
| 50 |
Influence of temperature, frequency and moisture content on honey viscoelastic parameters – Neural networks and adaptive neuro-fuzzy inference system prediction
|
Oroian, Mircea
|
|
2015
|
63 |
2 |
p. 1309-1316
8 p.
|
artikel
|
| 51 |
Influence of the addition of different hazelnut skins on the physicochemical, antioxidant, polyphenol and sensory properties of yogurt
|
Bertolino, Marta
|
|
2015
|
63 |
2 |
p. 1145-1154
10 p.
|
artikel
|
| 52 |
Influence of whey protein concentrate and potato starch on rheological properties and baking performance of Indian water chestnut flour based gluten free cookie dough
|
Sarabhai, Swati
|
|
2015
|
63 |
2 |
p. 1301-1308
8 p.
|
artikel
|
| 53 |
Inhibitory effect of a quercetin-based soaking formulation and modified atmospheric packaging (MAP) on muscle degradation of Pacific white shrimp (Litopenaeus vannamei)
|
Qian, Yun-Fang
|
|
2015
|
63 |
2 |
p. 1339-1346
8 p.
|
artikel
|
| 54 |
Kinetic approach in the development of a gold nanoparticle based voltammetric sensor for Sudan I
|
Thomas, Divya
|
|
2015
|
63 |
2 |
p. 1294-1300
7 p.
|
artikel
|
| 55 |
Levels of pentanal and hexanal in spray dried nanoemulsions
|
Maher, P.G.
|
|
2015
|
63 |
2 |
p. 1069-1075
7 p.
|
artikel
|
| 56 |
Lipid oxidation, protein degradation, microbial and sensorial quality of camel meat as influenced by phenolic compounds
|
Maqsood, Sajid
|
|
2015
|
63 |
2 |
p. 953-959
7 p.
|
artikel
|
| 57 |
Low glycemic index and increased protein content in a novel quinoa milk
|
Pineli, Lívia de L. de O.
|
|
2015
|
63 |
2 |
p. 1261-1267
7 p.
|
artikel
|
| 58 |
Maize races on functional and nutritional quality of tejate: A maize-cacao beverage
|
González-Amaro, Rosa María
|
|
2015
|
63 |
2 |
p. 1008-1015
8 p.
|
artikel
|
| 59 |
Major phenolic compounds in black currant (Ribes nigrum L.) buds: Variation due to genotype, ontogenetic stage and location
|
Vagiri, Michael
|
|
2015
|
63 |
2 |
p. 1274-1280
7 p.
|
artikel
|
| 60 |
Measuring the green color of vegetables from digital images using image analysis
|
Manninen, Hanna
|
|
2015
|
63 |
2 |
p. 1184-1190
7 p.
|
artikel
|
| 61 |
Nutritional value, bioactive compounds, antimicrobial activity and bioaccessibility studies with wild edible mushrooms
|
Heleno, Sandrina A.
|
|
2015
|
63 |
2 |
p. 799-806
8 p.
|
artikel
|
| 62 |
Optimization of a probiotic beverage based on Moringa leaves and beetroot
|
Vanajakshi, V.
|
|
2015
|
63 |
2 |
p. 1268-1273
6 p.
|
artikel
|
| 63 |
Optimization of formulations for pullulan films containing lauric arginate and nisin Z
|
Pattanayaiying, Rinrada
|
|
2015
|
63 |
2 |
p. 1110-1120
11 p.
|
artikel
|
| 64 |
Optimization of soaking condition of blackgram to minimize flatogenic sugar content in blackgram-based products
|
Rakshit, Mousumi
|
|
2015
|
63 |
2 |
p. 814-820
7 p.
|
artikel
|
| 65 |
Osmotic dehydration of physalis (Physalis peruviana L.): Evaluation of water loss and sucrose incorporation and the quantification of carotenoids
|
Luchese, Cláudia Leites
|
|
2015
|
63 |
2 |
p. 1128-1136
9 p.
|
artikel
|
| 66 |
Prediction of raspberries puree quality traits by Fourier transform infrared spectroscopy
|
Andrianjaka-Camps, Zo-Norosoa
|
|
2015
|
63 |
2 |
p. 1056-1062
7 p.
|
artikel
|
| 67 |
Prediction of various chemical parameters of olive oils with Fourier transform infrared spectroscopy
|
Uncu, Oguz
|
|
2015
|
63 |
2 |
p. 978-984
7 p.
|
artikel
|
| 68 |
Production of fermented red beans with multiple bioactivities using co-cultures of Bacillus subtilis and Lactobacillus delbrueckii subsp. bulgaricus
|
Jhan, Jyun-Kai
|
|
2015
|
63 |
2 |
p. 1281-1287
7 p.
|
artikel
|
| 69 |
Quantitative analysis of bovine β-casein hydrolysates obtained using glutamyl endopeptidase
|
Zhu, Yi-shen
|
|
2015
|
63 |
2 |
p. 1334-1338
5 p.
|
artikel
|
| 70 |
Recovery of genipin from genipap fruit by high pressure processing
|
Ramos-de-la-Peña, Ana Mayela
|
|
2015
|
63 |
2 |
p. 1347-1350
4 p.
|
artikel
|
| 71 |
Resveratrol encapsulation with methyl-β-cyclodextrin for antibacterial and antioxidant delivery applications
|
Duarte, Andreia
|
|
2015
|
63 |
2 |
p. 1254-1260
7 p.
|
artikel
|
| 72 |
Selected physical properties of convection dried apples after HHP treatment
|
Janowicz, M.
|
|
2015
|
63 |
2 |
p. 828-836
9 p.
|
artikel
|
| 73 |
Sensory and physico-chemical quality attributes of jujube fruits as affected by crop load
|
Galindo, Alejandro
|
|
2015
|
63 |
2 |
p. 899-905
7 p.
|
artikel
|
| 74 |
Sequential optimization approach for prebiotic galactooligosaccharides synthesis by Pseudozyma tsukubaensis and Pichia kluyveri
|
Fai, Ana Elizabeth Cavalcante
|
|
2015
|
63 |
2 |
p. 1214-1219
6 p.
|
artikel
|
| 75 |
Survival of Lactobacillus rhamnosus EM1107 in simulated gastrointestinal conditions and its inhibitory effect against pathogenic bacteria in semi-hard goat cheese
|
Rolim, Fernanda Rodrigues Leite
|
|
2015
|
63 |
2 |
p. 807-813
7 p.
|
artikel
|
| 76 |
The buffalo Minas Frescal cheese as a protective matrix of Bifidobacterium BB-12 under in vitro simulated gastrointestinal conditions
|
Verruck, Silvani
|
|
2015
|
63 |
2 |
p. 1179-1183
5 p.
|
artikel
|
| 77 |
The role of ingredients on thermal and rheological properties of cake batters and the impact on microcake texture
|
Hesso, Nesrin
|
|
2015
|
63 |
2 |
p. 1171-1178
8 p.
|
artikel
|
| 78 |
Total dietary fibre and antioxidant activity of gluten free cookies made from raw and germinated amaranth (Amaranthus spp.) flour
|
Chauhan, Arti
|
|
2015
|
63 |
2 |
p. 939-945
7 p.
|
artikel
|
| 79 |
Use of chia (Salvia hispanica L.) mucilage gel to reduce fat in pound cakes
|
Felisberto, Mária Herminia Ferrari
|
|
2015
|
63 |
2 |
p. 1049-1055
7 p.
|
artikel
|
| 80 |
Utilization of macaroni by-product as a new food ingredient: Powder of macaroni boiling water
|
Yuksel, Ferhat
|
|
2015
|
63 |
2 |
p. 1063-1068
6 p.
|
artikel
|
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