nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
Alternative to traditional olive pomace oil extraction systems: Microwave-assisted solvent extraction of oil from wet olive pomace
|
Yanık, Derya Koçak |
|
2017 |
77 |
C |
p. 45-51 |
artikel |
2 |
A new model to identify botanical origin of Polish honeys based on the physicochemical parameters and chemometric analysis
|
Popek, Stanisław |
|
2017 |
77 |
C |
p. 482-487 |
artikel |
3 |
A novel soybean flour as a cryoprotectant in freeze-dried Bacillus subtilis SB-MYP-1
|
Mahidsanan, Thitikorn |
|
2017 |
77 |
C |
p. 152-159 |
artikel |
4 |
Antioxidant and antimicrobial profile of chicken sausages prepared after fermentation of minced chicken meat with Lactobacillus plantarum and with additional dextrose and starch
|
Geeta, |
|
2017 |
77 |
C |
p. 249-258 |
artikel |
5 |
Antioxidant effect of seasonings derived from wine pomace on lipid oxidation in refrigerated and frozen beef patties
|
García-Lomillo, Javier |
|
2017 |
77 |
C |
p. 85-91 |
artikel |
6 |
Antioxidant protection of cooked meatballs during frozen storage by whey protein edible films with phytochemicals from Laurus nobilis L. and Salvia officinalis
|
Akcan, Tolga |
|
2017 |
77 |
C |
p. 323-331 |
artikel |
7 |
Biochemical and physical characterizations of fish protein isolate and surimi prepared from fresh and frozen whole fish
|
Kobayashi, Yuka |
|
2017 |
77 |
C |
p. 200-207 |
artikel |
8 |
Biofilms formed by microbiota recovered from fresh produce: Bacterial biodiversity, and inactivation by benzalkonium chloride and enterocin AS-48
|
Grande Burgos, Ma José |
|
2017 |
77 |
C |
p. 80-84 |
artikel |
9 |
Biological activities of wheat middlings bioprocessed with Bacillus spp.
|
Reque, Priscilla Magro |
|
2017 |
77 |
C |
p. 525-531 |
artikel |
10 |
Bioprocessing of bran with exopolysaccharide producing microorganisms as a tool to improve expansion and textural properties of extruded cereal foams with high dietary fibre content
|
Nikinmaa, Markus |
|
2017 |
77 |
C |
p. 170-177 |
artikel |
11 |
Black carrot pomace as a source of polyphenols for enhancing the nutritional value of cake: An in vitro digestion study with a standardized static model
|
Kamiloglu, Senem |
|
2017 |
77 |
C |
p. 475-481 |
artikel |
12 |
Calendar
|
|
|
2017 |
77 |
C |
p. I |
artikel |
13 |
Cocoa fermentation: Microbial identification by MALDI-TOF MS, and sensory evaluation of produced chocolate
|
Miguel, Maria Gabriela da Cruz Pedrozo |
|
2017 |
77 |
C |
p. 362-369 |
artikel |
14 |
Combined effect of high hydrostatic pressure (HHP) and antimicrobial from agro-industrial by-products against S. Typhimurium
|
Sanz-Puig, Maria |
|
2017 |
77 |
C |
p. 126-133 |
artikel |
15 |
Comparative evaluation on shelf life extension of MAP packed Litopenaeus vannamei shrimp treated with natural extracts
|
Udayasoorian, Lalithapriya |
|
2017 |
77 |
C |
p. 217-224 |
artikel |
16 |
Comparative vinification assays with selected Patagonian strains of Oenococcus oeni and Lactobacillus plantarum
|
Brizuela, Natalia S. |
|
2017 |
77 |
C |
p. 348-355 |
artikel |
17 |
Development of a juçara and Ubá mango juice mixture with added Lactobacillus rhamnosus GG processed by high pressure
|
Moreira, Rosângela Maria |
|
2017 |
77 |
C |
p. 259-268 |
artikel |
18 |
Development of a potential probiotic lozenge containing Enterococcus faecium CRL 183
|
Witzler, Juliana Jabur Polete |
|
2017 |
77 |
C |
p. 193-199 |
artikel |
19 |
Edible carboxymethyl cellulose films containing natural antioxidant and surfactants: α-tocopherol stability, in vitro release and film properties
|
Martelli, Silvia Maria |
|
2017 |
77 |
C |
p. 21-29 |
artikel |
20 |
Edible film with antioxidant capacity based on salmon gelatin and boldine
|
López, Daniel |
|
2017 |
77 |
C |
p. 160-169 |
artikel |
21 |
Editorial Board/Aims and Scope
|
|
|
2017 |
77 |
C |
p. IFC |
artikel |
22 |
Effectiveness of the fountain-microwave drying method in some selected pumpkin cultivars
|
Nawirska-Olszańska, Agnieszka |
|
2017 |
77 |
C |
p. 276-281 |
artikel |
23 |
Effect of honey supplementation on sourdough: Lactic acid bacterial performance and gluten microstructure
|
Nutter, Julia |
|
2017 |
77 |
C |
p. 119-125 |
artikel |
24 |
Effect of lemongrass essential oil on Listeria monocytogenes gene expression
|
Hadjilouka, Agni |
|
2017 |
77 |
C |
p. 510-516 |
artikel |
25 |
Effect of microwave power coupled with hot air drying on process efficiency and physico-chemical properties of a new dietary fibre ingredient obtained from orange peel
|
Talens, Clara |
|
2017 |
77 |
C |
p. 110-118 |
artikel |
26 |
Effect of steroidal saponins from Agave on the polysaccharide cell wall composition of Saccharomyces cerevisiae and Kluyveromyces marxianus
|
Alcázar, Montserrat |
|
2017 |
77 |
C |
p. 430-439 |
artikel |
27 |
Effect of structure changes on hydrolysis degree, moisture state, and thermal denaturation of egg white protein treated by electron beam irradiation
|
Jin, Yan |
|
2017 |
77 |
C |
p. 134-141 |
artikel |
28 |
Effects of different roasting conditions on physical-chemical properties of Polish hazelnuts (Corylus avellana L. var. Kataloński)
|
Marzocchi, Silvia |
|
2017 |
77 |
C |
p. 440-448 |
artikel |
29 |
Effects of ethanol treatment on inhibiting fresh-cut sugarcane enzymatic browning and microbial growth
|
Homaida, Mamoun A. |
|
2017 |
77 |
C |
p. 8-14 |
artikel |
30 |
Effects of pulsed electric field processing on microbial survival, quality change and nutritional characteristics of blueberries
|
Jin, Tony Z. |
|
2017 |
77 |
C |
p. 517-524 |
artikel |
31 |
Effects of various blanching methods on weight loss, enzymes inactivation, phytochemical contents, antioxidant capacity, ultrastructure and drying kinetics of red bell pepper (Capsicum annuum L.)
|
Wang, Jun |
|
2017 |
77 |
C |
p. 337-347 |
artikel |
32 |
Evaluation of Agave angustifolia fructans as fat replacer in the cookies manufacture
|
Santiago-García, Patricia A. |
|
2017 |
77 |
C |
p. 100-109 |
artikel |
33 |
Evaluation of hygienic conditions of food contact surfaces in retail outlets: Six years of monitoring
|
Losito, Patrizia |
|
2017 |
77 |
C |
p. 67-71 |
artikel |
34 |
Evaluation of the viability of free and encapsulated lactic acid bacteria using in-vitro gastro intestinal model and survivability studies of synbiotic microcapsules in dry food matrix during storage
|
Moumita, Sahoo |
|
2017 |
77 |
C |
p. 460-467 |
artikel |
35 |
Evolution of pigments, tannins and acetaldehyde during forced oxidation of red wine: Effect of tannins addition
|
Picariello, Luigi |
|
2017 |
77 |
C |
p. 370-375 |
artikel |
36 |
Gelatin addition improves the nutrient retention, texture and mass transfer of fish balls without altering their nanostructure during boiling
|
Feng, Xiao |
|
2017 |
77 |
C |
p. 142-151 |
artikel |
37 |
Growth adaptation of probiotics in biopolymer-based coacervate structures to enhance cell viability
|
Bosnea, L.A. |
|
2017 |
77 |
C |
p. 282-289 |
artikel |
38 |
Heat and/or ultrasound pretreatments motivated enzymolysis of corn gluten meal: Hydrolysis kinetics and protein structure
|
Zhou, Cunshan |
|
2017 |
77 |
C |
p. 488-496 |
artikel |
39 |
Hot water treatments performed in the base of the broccoli stem reduce postharvest senescence of broccoli (Brassica oleracea L. Var italic) heads stored at 20 °C
|
Perini, Mauro A. |
|
2017 |
77 |
C |
p. 314-322 |
artikel |
40 |
Impact of the in vitro gastrointestinal digestion protocol on casein phosphopeptide profile of Grana Padano cheese digestates
|
Cattaneo, Stefano |
|
2017 |
77 |
C |
p. 356-361 |
artikel |
41 |
In-line characterization of ground oilseeds concentration in solid-liquid dispersions in the food industry
|
Marconati, Marco |
|
2017 |
77 |
C |
p. 298-307 |
artikel |
42 |
Invertase of Saccharomyces cerevisiae SAA-612: Production, characterization and application in synthesis of fructo-oligosaccharides
|
Chand Bhalla, Tek |
|
2017 |
77 |
C |
p. 178-185 |
artikel |
43 |
Investigation of the physiochemical properties, cryoprotective activity and possible action mechanisms of sericin peptides derived from membrane separation
|
Li, Ling |
|
2017 |
77 |
C |
p. 532-541 |
artikel |
44 |
Isolation of indigenous bacteria from a cafeteria kitchen and their biofilm formation and disinfectant susceptibility
|
Lim, Eun Seob |
|
2017 |
77 |
C |
p. 376-382 |
artikel |
45 |
Manufacture and evaluation of xylooligosaccharides from corn stover as emerging prebiotic candidates for human health
|
Buruiana, Cristian-Teodor |
|
2017 |
77 |
C |
p. 449-459 |
artikel |
46 |
Microbial inactivation and effects of interrelated factors of intense pulsed light (IPL) treatment for Pseudomonas aeruginosa
|
Yi, Ji Yoon |
|
2017 |
77 |
C |
p. 52-59 |
artikel |
47 |
Modeling the fate of Listeria monocytogenes and Salmonella enterica in the pulp and on the outer rind of Canary melons (Cucumis melo (Indorus Group))
|
Scolforo, Carmelita Z. |
|
2017 |
77 |
C |
p. 290-297 |
artikel |
48 |
Modification of chicken feet gelatin with aqueous sweet basil and lemongrass extract
|
Yasin, Hazmi |
|
2017 |
77 |
C |
p. 72-79 |
artikel |
49 |
Modulation of the volatile and non-volatile profiles of coffee fermented with Yarrowia lipolytica: I. Green coffee
|
Lee, Liang Wei |
|
2017 |
77 |
C |
p. 225-232 |
artikel |
50 |
Nanoemulsions encapsulating oregano essential oil: Production, stability, antibacterial activity and incorporation in chicken pâté
|
Moraes-Lovison, Marília |
|
2017 |
77 |
C |
p. 233-240 |
artikel |
51 |
Non-destructive assessment of the internal quality of intact persimmon using colour and VIS/NIR hyperspectral imaging
|
Munera, Sandra |
|
2017 |
77 |
C |
p. 241-248 |
artikel |
52 |
Optimization of the natural debittering of table olives
|
Ramírez, Eva |
|
2017 |
77 |
C |
p. 308-313 |
artikel |
53 |
Optimization of ultrasound-assisted antioxidant compounds extraction from germinated chickpea using response surface methodology
|
Hayta, Mehmet |
|
2017 |
77 |
C |
p. 208-216 |
artikel |
54 |
Organogelation of extra virgin olive oil with fatty alcohols, glyceryl stearate and their mixture
|
Lupi, Francesca R. |
|
2017 |
77 |
C |
p. 422-429 |
artikel |
55 |
Physical, sensorial, and antioxidant properties of common wheat pasta enriched with carob fiber
|
Biernacka, Beata |
|
2017 |
77 |
C |
p. 186-192 |
artikel |
56 |
Physicochemical, antioxidant and antibacterial properties of dispersion made from tapioca and gelatinized tapioca starch incorporated with carvacrol
|
Homayouni, Hengameh |
|
2017 |
77 |
C |
p. 503-509 |
artikel |
57 |
Physicochemical characterization of chitosan nanoparticles and nanocapsules incorporated with lime essential oil and their antibacterial activity against food-borne pathogens
|
Sotelo-Boyás, M.E. |
|
2017 |
77 |
C |
p. 15-20 |
artikel |
58 |
Preparation, characterization of food grade phycobiliproteins from Porphyra haitanensis and the application in liposome-meat system
|
Chen, Xu |
|
2017 |
77 |
C |
p. 468-474 |
artikel |
59 |
Properties of spreadable processed Mozzarella cheese with divergent compositions of emulsifying salts in relation to the applied cheese storage period
|
Salek, Richardos Nikolaos |
|
2017 |
77 |
C |
p. 30-38 |
artikel |
60 |
Quality attributes of whole-wheat flour tortillas with sprouted whole-wheat flour substitution
|
Liu, Ting |
|
2017 |
77 |
C |
p. 1-7 |
artikel |
61 |
RAPD analysis of Leuconostoc mesenteroides strains associated with vegetables and food products from Korea
|
Kaur, Jasmine |
|
2017 |
77 |
C |
p. 383-388 |
artikel |
62 |
Rapid differentiation among Lactobacillus, Pediococcus and Weissella species from some Nigerian indigenous fermented foods
|
Adesulu-Dahunsi, A.T. |
|
2017 |
77 |
C |
p. 39-44 |
artikel |
63 |
Real-time PCR is a potential tool to determine the origin of milk used in cheese production
|
Kemal Seçkin, A. |
|
2017 |
77 |
C |
p. 332-336 |
artikel |
64 |
Screening of Bacillus strains from Luzhou-flavor liquor making for high-yield ethyl hexanoate and low-yield propanol
|
Zhao, Changqing |
|
2017 |
77 |
C |
p. 60-66 |
artikel |
65 |
Stability and release of an encapsulated solvent-free lycopene extract in alginate-based beads
|
Aguirre Calvo, Tatiana R. |
|
2017 |
77 |
C |
p. 406-412 |
artikel |
66 |
Temporal dominance of sensations for characterization of strawberry pulp subjected to pasteurization and different freezing methods
|
Santos Gonçalves, Gilma Auxiliadora |
|
2017 |
77 |
C |
p. 413-421 |
artikel |
67 |
The effect of controlled and uncontrolled pH cultures on the growth of Lactobacillus delbrueckii subsp. bulgaricus
|
Ai, Zhengwen |
|
2017 |
77 |
C |
p. 269-275 |
artikel |
68 |
The quality of deep-frozen octopus in the Portuguese retail market: Results from a case study of abusive water addition practices
|
Mendes, Rogério |
|
2017 |
77 |
C |
p. 397-405 |
artikel |
69 |
The role of bacterial fermentation in lipolysis and lipid oxidation in Harbin dry sausages and its flavour development
|
Chen, Qian |
|
2017 |
77 |
C |
p. 389-396 |
artikel |
70 |
Thyme essential oil loaded in nanocochleates: Encapsulation efficiency, in vitro release study and antioxidant activity
|
Asprea, Martina |
|
2017 |
77 |
C |
p. 497-502 |
artikel |
71 |
Ultrasound assisted extraction of polysaccharides from mushroom by-products
|
Aguiló-Aguayo, Ingrid |
|
2017 |
77 |
C |
p. 92-99 |
artikel |