| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Analysis of microbial diversity and dynamics during wine fermentation of Grenache grape variety by high-throughput barcoding sequencing
|
Portillo, Maria del Carmen
|
|
2016
|
72 |
C |
p. 317-321
5 p.
|
artikel
|
| 2 |
An assessment of the processing and physicochemical factors contributing to the microbial contamination of salpicão, a naturally-fermented Portuguese sausage
|
Cadavez, V.
|
|
2016
|
72 |
C |
p. 107-116
10 p.
|
artikel
|
| 3 |
A new ultrasound-assisted bleaching technique for impacting chlorophyll content of cold-pressed hempseed oil
|
Aachary, Ayyappan Appukuttan
|
|
2016
|
72 |
C |
p. 439-446
8 p.
|
artikel
|
| 4 |
Antimicrobial activities of lauric arginate and cinnamon oil combination against foodborne pathogens: Improvement by ethylenediaminetetraacetate and possible mechanisms
|
Ma, Qiumin
|
|
2016
|
72 |
C |
p. 9-18
10 p.
|
artikel
|
| 5 |
Antimicrobial and physicochemical characterization of whey protein concentrate edible films incorporated with liquid smoke
|
Soazo, M.
|
|
2016
|
72 |
C |
p. 285-291
7 p.
|
artikel
|
| 6 |
Antioxidant and antimicrobial effects of zein edible film impregnated with Zataria multiflora Boiss. essential oil and monolaurin
|
Moradi, Mehran
|
|
2016
|
72 |
C |
p. 37-43
7 p.
|
artikel
|
| 7 |
Application of acid tolerant Pedioccocus strains for increasing the sustainability of lactic acid production from cheese whey
|
Juodeikiene, Grazina
|
|
2016
|
72 |
C |
p. 399-406
8 p.
|
artikel
|
| 8 |
Application of isoelectric solubilization/precipitation processing to improve gelation properties of protein isolated from pale, soft, exudative (PSE)-like chicken breast meat
|
Zhao, Xue
|
|
2016
|
72 |
C |
p. 141-148
8 p.
|
artikel
|
| 9 |
Assessment of microbial diversity of the dominant microbiota in fresh and mature PDO Feta cheese made at three mountainous areas of Greece
|
Bozoudi, Despina
|
|
2016
|
72 |
C |
p. 525-533
9 p.
|
artikel
|
| 10 |
Bacteriocin-like inhibitory substances (BLIS) produced by Bacillus cereus: Preliminary characterization and application of partially purified extract containing BLIS for inhibiting Listeria monocytogenes in pineapple pulp
|
Leite, Juliana Abigail
|
|
2016
|
72 |
C |
p. 261-266
6 p.
|
artikel
|
| 11 |
Biocontrol of postharvest fungal decay of tomatoes with a combination of thymol and salicylic acid screening from 11 natural agents
|
Kong, Jie
|
|
2016
|
72 |
C |
p. 215-222
8 p.
|
artikel
|
| 12 |
Calendar
|
|
|
2016
|
72 |
C |
p. I-
1 p.
|
artikel
|
| 13 |
Change in stability of procyanidins, antioxidant capacity and in-vitro bioaccessibility during processing of cocoa powder from cocoa beans
|
Gültekin-Özgüven, Mine
|
|
2016
|
72 |
C |
p. 559-565
7 p.
|
artikel
|
| 14 |
Combination of treatments to improve thermal stability of egg albumen
|
Kulchaiyawat, Charlwit
|
|
2016
|
72 |
C |
p. 267-276
10 p.
|
artikel
|
| 15 |
Corn protein hydrolysate as a novel nano-vehicle: Enhanced physicochemical stability and in vitro bioaccessibility of vitamin D3
|
Lin, Yuan
|
|
2016
|
72 |
C |
p. 510-517
8 p.
|
artikel
|
| 16 |
Development and quality evaluation of lacto-fermented product based on hulled and not hulled hempseed (Cannabis sativa L.)
|
Bartkiene, Elena
|
|
2016
|
72 |
C |
p. 544-551
8 p.
|
artikel
|
| 17 |
Development of a multilayer antimicrobial packaging material for tomato puree using an innovative technology
|
Gherardi, R.
|
|
2016
|
72 |
C |
p. 361-367
7 p.
|
artikel
|
| 18 |
Development of a multiplex real-time PCR assay with an internal amplification control for the detection of Campylobacter spp. and Salmonella spp. in chicken meat
|
Alves, Juliane
|
|
2016
|
72 |
C |
p. 175-181
7 p.
|
artikel
|
| 19 |
Development of flexible bactericidal films based on poly(lactic acid) and essential oil and its effectiveness to reduce microbial growth of refrigerated rainbow trout
|
Javidi, Zahra
|
|
2016
|
72 |
C |
p. 251-260
10 p.
|
artikel
|
| 20 |
Development of NIRS models for rapid quantification of protein content in sweetpotato [Ipomoea batatas (L.) LAM.]
|
Magwaza, Lembe Samukelo
|
|
2016
|
72 |
C |
p. 63-70
8 p.
|
artikel
|
| 21 |
Development of predictive preservative model for shelf life parameters of beef using response surface methodology
|
Chandra Mohan, C.
|
|
2016
|
72 |
C |
p. 239-250
12 p.
|
artikel
|
| 22 |
Editorial Board/Aims and Scope
|
|
|
2016
|
72 |
C |
p. IFC-
1 p.
|
artikel
|
| 23 |
Effect of brining and frozen storage on physicochemical properties of well-fed Atlantic mackerel (Scomber scombrus) intended for hot smoking and canning
|
Romotowska, Paulina E.
|
|
2016
|
72 |
C |
p. 199-205
7 p.
|
artikel
|
| 24 |
Effect of chitosan-gelatin film incorporated with ethanolic red grape seed extract and Ziziphora clinopodioides essential oil on survival of Listeria monocytogenes and chemical, microbial and sensory properties of minced trout fillet
|
Kakaei, Shabnam
|
|
2016
|
72 |
C |
p. 432-438
7 p.
|
artikel
|
| 25 |
Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer
|
Hedayatnia, Simin
|
|
2016
|
72 |
C |
p. 330-342
13 p.
|
artikel
|
| 26 |
Effect of jumbo squid (Dosidicus gigas) skin extract on the microbial activity in chilled mackerel (Scomber scombrus)
|
Ezquerra-Brauer, Josafat Marina
|
|
2016
|
72 |
C |
p. 134-140
7 p.
|
artikel
|
| 27 |
Effect of micro-vacuum storage on active oxygen metabolism, internal browning and related enzyme activities in Laiyang pear (Pyrus bretschneideri Reld)
|
Fan, Mingcong
|
|
2016
|
72 |
C |
p. 467-474
8 p.
|
artikel
|
| 28 |
Effect of nanoclay and ethyl-Nα-dodecanoyl-l-arginate hydrochloride (LAE) on physico-mechanical properties of chitosan films
|
Rubilar, Javiera F.
|
|
2016
|
72 |
C |
p. 206-214
9 p.
|
artikel
|
| 29 |
Effect of the lower ligand precursors on vitamin B12 production by food-grade Propionibacteria
|
Chamlagain, Bhawani
|
|
2016
|
72 |
C |
p. 117-124
8 p.
|
artikel
|
| 30 |
Effect of the two drying approaches on the volatile profiles of button mushroom (Agaricus bisporus) by headspace GC–MS and electronic nose
|
Pei, Fei
|
|
2016
|
72 |
C |
p. 343-350
8 p.
|
artikel
|
| 31 |
Effects of modified starches on the processing properties of heat-resistant blueberry jam
|
Zhang, Lu-Lu
|
|
2016
|
72 |
C |
p. 447-456
10 p.
|
artikel
|
| 32 |
Enhancing quality attributes of fiber-enriched strawberry juice by application of vanillin or geraniol
|
Cassani, L.
|
|
2016
|
72 |
C |
p. 90-98
9 p.
|
artikel
|
| 33 |
Enrichment of stirred yogurts with folic acid encapsulated in pH-responsive mesoporous silica particles: Bioaccessibility modulation and physico-chemical characterization
|
Pérez-Esteve, Édgar
|
|
2016
|
72 |
C |
p. 351-360
10 p.
|
artikel
|
| 34 |
Exopolysaccharide-producing culture in the manufacture of Prato cheese
|
Nepomuceno, Raquel Sant’Ana Coelho
|
|
2016
|
72 |
C |
p. 383-389
7 p.
|
artikel
|
| 35 |
Food proteins as vehicles for enhanced water dispersibility, stability and bioaccessibility of coenzyme Q10
|
Chen, Fei-Ping
|
|
2016
|
72 |
C |
p. 125-133
9 p.
|
artikel
|
| 36 |
Growth and toxigenic potential of Bacillus cereus during storage temperature abuse in cooked irradiated chicken rice in combination with nisin and carvacrol
|
Ayari, Samia
|
|
2016
|
72 |
C |
p. 19-25
7 p.
|
artikel
|
| 37 |
Image processing based classification of grapes after pesticide exposure
|
Dutta, Malay Kishore
|
|
2016
|
72 |
C |
p. 368-376
9 p.
|
artikel
|
| 38 |
Integration of spectral and textural data for enhancing hyperspectral prediction of K value in pork meat
|
Cheng, Weiwei
|
|
2016
|
72 |
C |
p. 322-329
8 p.
|
artikel
|
| 39 |
Key factors affecting the immunoreactivity of roasted and boiled peanuts: Temperature and water
|
Rao, Huan
|
|
2016
|
72 |
C |
p. 492-500
9 p.
|
artikel
|
| 40 |
Lactobacillus kefiranofaciens and Lactobacillus satsumensis isolated from Brazilian kefir grains produce alpha-glucans that are potentially suitable for food applications
|
Paiva, Igor Moura de
|
|
2016
|
72 |
C |
p. 390-398
9 p.
|
artikel
|
| 41 |
Optimization of osmotic dehydration of pear followed by conventional drying and their sensory quality
|
da Costa Ribeiro, Abgail Suelen
|
|
2016
|
72 |
C |
p. 407-415
9 p.
|
artikel
|
| 42 |
Optimization of solvent and ultrasound-assisted extraction for different anthocyanin rich fruit and their effects on anthocyanin compositions
|
Wang, Wenjie
|
|
2016
|
72 |
C |
p. 229-238
10 p.
|
artikel
|
| 43 |
Optimization of ultrasound, vanillin and pomegranate extract treatment for shelf-stable unpasteurized strawberry juice
|
Tomadoni, B.
|
|
2016
|
72 |
C |
p. 475-484
10 p.
|
artikel
|
| 44 |
Optimizing the use of Sinapis alba seed meal extracts as a source of thiocyanate (SCN−) for the lactoperoxidase system
|
Golmohamadi, Amir
|
|
2016
|
72 |
C |
p. 416-422
7 p.
|
artikel
|
| 45 |
Packaging and storage conditions to extend the shelf life of semi-dried artichoke hearts
|
Sergio, L.
|
|
2016
|
72 |
C |
p. 277-284
8 p.
|
artikel
|
| 46 |
Phenolic profiles, antioxidant capacities and metal chelating ability of edible mushrooms commonly consumed in China
|
Islam, Tahidul
|
|
2016
|
72 |
C |
p. 423-431
9 p.
|
artikel
|
| 47 |
Preparation and characterization of nisin-loaded pectin-inulin particles as antimicrobials
|
Krivorotova, Tatjana
|
|
2016
|
72 |
C |
p. 518-524
7 p.
|
artikel
|
| 48 |
Processed elderberry (Sambucus nigra L.) products: A beneficial or harmful food alternative?
|
Senica, Mateja
|
|
2016
|
72 |
C |
p. 182-188
7 p.
|
artikel
|
| 49 |
Production of fermented pork jerky using Lactobacillus bulgaricus
|
Zhao, Changqing
|
|
2016
|
72 |
C |
p. 377-382
6 p.
|
artikel
|
| 50 |
Quality assessment of shrimps preserved with orange leaf essential oil incorporated gelatin
|
Alparslan, Yunus
|
|
2016
|
72 |
C |
p. 457-466
10 p.
|
artikel
|
| 51 |
Quality characteristics and in vitro digestibility study of barley flour enriched ditalini pasta
|
Montalbano, Alessandra
|
|
2016
|
72 |
C |
p. 223-228
6 p.
|
artikel
|
| 52 |
Rapid determination of trace EDTA in wines and beers by LC-MS/MS
|
Wei, Xiaoqun
|
|
2016
|
72 |
C |
p. 485-491
7 p.
|
artikel
|
| 53 |
Rheological properties of fermented rice extract with probiotic bacteria and different concentrations of waxy maize starch
|
Costa, K.K.F.D.
|
|
2016
|
72 |
C |
p. 71-77
7 p.
|
artikel
|
| 54 |
Selection and optimization of salt replacer, flavour enhancer and bitter blocker for manufacturing low sodium Cheddar cheese using response surface methodology
|
Khetra, Yogesh
|
|
2016
|
72 |
C |
p. 99-106
8 p.
|
artikel
|
| 55 |
Sensory attributes and physicochemical features of corn snacks as affected by different flour types and extrusion conditions
|
Pęksa, Anna
|
|
2016
|
72 |
C |
p. 26-36
11 p.
|
artikel
|
| 56 |
Shelf life extension of sponge cake by active packaging as an alternative to direct addition of chemical preservatives
|
Janjarasskul, Theeranun
|
|
2016
|
72 |
C |
p. 166-174
9 p.
|
artikel
|
| 57 |
Shelf-life extension of watermelon juice preserved by hyperbaric storage at room temperature compared to refrigeration
|
Pinto, Carlos
|
|
2016
|
72 |
C |
p. 78-80
3 p.
|
artikel
|
| 58 |
Simultaneous determination of furan and 2-alkylfurans in heat-processed foods by automated static headspace gas chromatography-mass spectrometry
|
Shen, Mingyue
|
|
2016
|
72 |
C |
p. 44-54
11 p.
|
artikel
|
| 59 |
Simultaneous synthesis and purification (SSP) of galacto-oligosaccharides in batch operation
|
Aburto, Carla
|
|
2016
|
72 |
C |
p. 81-89
9 p.
|
artikel
|
| 60 |
Spray drying bioactive orange-peel extracts produced by Soxhlet extraction: Use of WPI, antioxidant activity and moisture sorption isotherms
|
Edrisi Sormoli, Mona
|
|
2016
|
72 |
C |
p. 1-8
8 p.
|
artikel
|
| 61 |
Stabilizing beverage emulsions by regenerated celluloses
|
Shen, Wei
|
|
2016
|
72 |
C |
p. 292-301
10 p.
|
artikel
|
| 62 |
Structuring effects of lecithins on model fat systems: A comparison between native and hydrolyzed forms
|
Delacharlerie, S.
|
|
2016
|
72 |
C |
p. 552-558
7 p.
|
artikel
|
| 63 |
Study on the phytochemical properties of pineapple fruit leather processed by extrusion cooking
|
Sharma, Parul
|
|
2016
|
72 |
C |
p. 534-543
10 p.
|
artikel
|
| 64 |
Synergistic effects of Pectinex Ultra Clear and Lallzyme Beta on yield and bioactive compounds extraction of Concord grape juice
|
Dal Magro, Lucas
|
|
2016
|
72 |
C |
p. 157-165
9 p.
|
artikel
|
| 65 |
The effect of γ-irradiation on chemical composition, microbial load and sensory properties of Sicilian oregano
|
Napoli, Edoardo
|
|
2016
|
72 |
C |
p. 566-572
7 p.
|
artikel
|
| 66 |
The impact of mycorrhizal fungi on Sangiovese red wine production: Phenolic compounds and antioxidant properties
|
Gabriele, Morena
|
|
2016
|
72 |
C |
p. 310-316
7 p.
|
artikel
|
| 67 |
The potential of zein nanoparticles to protect entrapped β-carotene in the presence of milk under simulated gastrointestinal (GI) conditions
|
Chuacharoen, Thanida
|
|
2016
|
72 |
C |
p. 302-309
8 p.
|
artikel
|
| 68 |
The role of exopolysaccharide-producing cultures and whey protein ingredients in yoghurt
|
Buldo, Patrizia
|
|
2016
|
72 |
C |
p. 189-198
10 p.
|
artikel
|
| 69 |
Tocopherol-mediated synthesis of silver nanoparticles and preparation of antimicrobial PBAT/silver nanoparticles composite films
|
Shankar, Shiv
|
|
2016
|
72 |
C |
p. 149-156
8 p.
|
artikel
|
| 70 |
Vacuum impregnation and drying of calcium-fortified pineapple snacks
|
Lima, Marla Mateus de
|
|
2016
|
72 |
C |
p. 501-509
9 p.
|
artikel
|
| 71 |
Vacuum packaging as an effective strategy to retard off-odour development, microbial spoilage, protein degradation and retain sensory quality of camel meat
|
Maqsood, Sajid
|
|
2016
|
72 |
C |
p. 55-62
8 p.
|
artikel
|
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