| no |
title |
author |
magazine |
year |
volume |
issue |
page(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
|
article
|
| 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
|
article
|
| 3 |
A novel soybean flour as a cryoprotectant in freeze-dried Bacillus subtilis SB-MYP-1
|
Mahidsanan, Thitikorn
|
|
2017
|
77 |
C |
p. 152-159
|
article
|
| 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
|
article
|
| 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
|
article
|
| 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
|
article
|
| 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
|
article
|
| 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
|
article
|
| 9 |
Biological activities of wheat middlings bioprocessed with Bacillus spp.
|
Reque, Priscilla Magro
|
|
2017
|
77 |
C |
p. 525-531
|
article
|
| 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
|
article
|
| 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
|
article
|
| 12 |
Calendar
|
|
|
2017
|
77 |
C |
p. I
|
article
|
| 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
|
article
|
| 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
|
article
|
| 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
|
article
|
| 16 |
Comparative vinification assays with selected Patagonian strains of Oenococcus oeni and Lactobacillus plantarum
|
Brizuela, Natalia S.
|
|
2017
|
77 |
C |
p. 348-355
|
article
|
| 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
|
article
|
| 18 |
Development of a potential probiotic lozenge containing Enterococcus faecium CRL 183
|
Witzler, Juliana Jabur Polete
|
|
2017
|
77 |
C |
p. 193-199
|
article
|
| 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
|
article
|
| 20 |
Edible film with antioxidant capacity based on salmon gelatin and boldine
|
López, Daniel
|
|
2017
|
77 |
C |
p. 160-169
|
article
|
| 21 |
Editorial Board/Aims and Scope
|
|
|
2017
|
77 |
C |
p. IFC
|
article
|
| 22 |
Effectiveness of the fountain-microwave drying method in some selected pumpkin cultivars
|
Nawirska-Olszańska, Agnieszka
|
|
2017
|
77 |
C |
p. 276-281
|
article
|
| 23 |
Effect of honey supplementation on sourdough: Lactic acid bacterial performance and gluten microstructure
|
Nutter, Julia
|
|
2017
|
77 |
C |
p. 119-125
|
article
|
| 24 |
Effect of lemongrass essential oil on Listeria monocytogenes gene expression
|
Hadjilouka, Agni
|
|
2017
|
77 |
C |
p. 510-516
|
article
|
| 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
|
article
|
| 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
|
article
|
| 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
|
article
|
| 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
|
article
|
| 29 |
Effects of ethanol treatment on inhibiting fresh-cut sugarcane enzymatic browning and microbial growth
|
Homaida, Mamoun A.
|
|
2017
|
77 |
C |
p. 8-14
|
article
|
| 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
|
article
|
| 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
|
article
|
| 32 |
Evaluation of Agave angustifolia fructans as fat replacer in the cookies manufacture
|
Santiago-García, Patricia A.
|
|
2017
|
77 |
C |
p. 100-109
|
article
|
| 33 |
Evaluation of hygienic conditions of food contact surfaces in retail outlets: Six years of monitoring
|
Losito, Patrizia
|
|
2017
|
77 |
C |
p. 67-71
|
article
|
| 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
|
article
|
| 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
|
article
|
| 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
|
article
|
| 37 |
Growth adaptation of probiotics in biopolymer-based coacervate structures to enhance cell viability
|
Bosnea, L.A.
|
|
2017
|
77 |
C |
p. 282-289
|
article
|
| 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
|
article
|
| 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
|
article
|
| 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
|
article
|
| 41 |
In-line characterization of ground oilseeds concentration in solid-liquid dispersions in the food industry
|
Marconati, Marco
|
|
2017
|
77 |
C |
p. 298-307
|
article
|
| 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
|
article
|
| 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
|
article
|
| 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
|
article
|
| 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
|
article
|
| 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
|
article
|
| 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
|
article
|
| 48 |
Modification of chicken feet gelatin with aqueous sweet basil and lemongrass extract
|
Yasin, Hazmi
|
|
2017
|
77 |
C |
p. 72-79
|
article
|
| 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
|
article
|
| 50 |
Nanoemulsions encapsulating oregano essential oil: Production, stability, antibacterial activity and incorporation in chicken pâté
|
Moraes-Lovison, Marília
|
|
2017
|
77 |
C |
p. 233-240
|
article
|
| 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
|
article
|
| 52 |
Optimization of the natural debittering of table olives
|
Ramírez, Eva
|
|
2017
|
77 |
C |
p. 308-313
|
article
|
| 53 |
Optimization of ultrasound-assisted antioxidant compounds extraction from germinated chickpea using response surface methodology
|
Hayta, Mehmet
|
|
2017
|
77 |
C |
p. 208-216
|
article
|
| 54 |
Organogelation of extra virgin olive oil with fatty alcohols, glyceryl stearate and their mixture
|
Lupi, Francesca R.
|
|
2017
|
77 |
C |
p. 422-429
|
article
|
| 55 |
Physical, sensorial, and antioxidant properties of common wheat pasta enriched with carob fiber
|
Biernacka, Beata
|
|
2017
|
77 |
C |
p. 186-192
|
article
|
| 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
|
article
|
| 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
|
article
|
| 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
|
article
|
| 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
|
article
|
| 60 |
Quality attributes of whole-wheat flour tortillas with sprouted whole-wheat flour substitution
|
Liu, Ting
|
|
2017
|
77 |
C |
p. 1-7
|
article
|
| 61 |
RAPD analysis of Leuconostoc mesenteroides strains associated with vegetables and food products from Korea
|
Kaur, Jasmine
|
|
2017
|
77 |
C |
p. 383-388
|
article
|
| 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
|
article
|
| 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
|
article
|
| 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
|
article
|
| 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
|
article
|
| 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
|
article
|
| 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
|
article
|
| 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
|
article
|
| 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
|
article
|
| 70 |
Thyme essential oil loaded in nanocochleates: Encapsulation efficiency, in vitro release study and antioxidant activity
|
Asprea, Martina
|
|
2017
|
77 |
C |
p. 497-502
|
article
|
| 71 |
Ultrasound assisted extraction of polysaccharides from mushroom by-products
|
Aguiló-Aguayo, Ingrid
|
|
2017
|
77 |
C |
p. 92-99
|
article
|
Journal description