| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Adsorption of beta-lactoglobulin in anion exchange membrane chromatography versus the contacting mode and temperature
|
Voswinkel, Linda
|
|
2017
|
79 |
C |
p. 78-83
|
artikel
|
| 2 |
Amphiphilic zein hydrolysate as a delivery vehicle: The role of xanthophylls
|
Wang, Yong-Hui
|
|
2017
|
79 |
C |
p. 463-470
|
artikel
|
| 3 |
A novel approach for quality maintenance and shelf life extension of fresh-cut Kajari melon: Effect of treatments with honey and soy protein isolate
|
Yousuf, Basharat
|
|
2017
|
79 |
C |
p. 568-578
|
artikel
|
| 4 |
A novel approach to extend microbiological stability of sea bass (Dicentrarchus labrax) fillets coated with electrospun chitosan nanofibers
|
Ceylan, Zafer
|
|
2017
|
79 |
C |
p. 367-375
|
artikel
|
| 5 |
Antilisterial, antimicrobial and antioxidant effects of pediocin and Murraya koenigii berry extract in refrigerated goat meat emulsion
|
Kumar, Yogesh
|
|
2017
|
79 |
C |
p. 135-144
|
artikel
|
| 6 |
Antimicrobial and functional properties of lactic acid bacteria isolated from sourdoughs
|
Demirbaş, Fatmanur
|
|
2017
|
79 |
C |
p. 361-366
|
artikel
|
| 7 |
Antiviral properties of silver nanoparticles against norovirus surrogates and their efficacy in coated polyhydroxyalkanoates systems
|
Castro-Mayorga, J.L.
|
|
2017
|
79 |
C |
p. 503-510
|
artikel
|
| 8 |
Biochemical properties of β-glucosidase from Turkish Hacıhaliloğlu apricot (Prunus armenica L.) as affected by harvest year
|
Ünal, Mustafa Ümit
|
|
2017
|
79 |
C |
p. 190-196
|
artikel
|
| 9 |
Calendar
|
|
|
2017
|
79 |
C |
p. I
|
artikel
|
| 10 |
Changes in protein size distribution during wheat flour cake processing
|
Dewaest, M.
|
|
2017
|
79 |
C |
p. 333-341
|
artikel
|
| 11 |
Characterisation of lemon-flavoured olive oils
|
Sacchi, Raffaele
|
|
2017
|
79 |
C |
p. 326-332
|
artikel
|
| 12 |
Characterization of hydrothermal and acid modified proso millet starch
|
Singh, Manjot
|
|
2017
|
79 |
C |
p. 21-26
|
artikel
|
| 13 |
Characterization of potential probiotic lactic acid bacteria isolated from camel milk
|
Abushelaibi, Aisha
|
|
2017
|
79 |
C |
p. 316-325
|
artikel
|
| 14 |
Chemical composition of the mushroom Meripilus giganteus Karst. and bioactive properties of its methanolic extract
|
Stojković, Dejan S.
|
|
2017
|
79 |
C |
p. 454-462
|
artikel
|
| 15 |
Combination of amylase and transferase catalysis to improve IMO compositions and productivity
|
Sorndech, Waraporn
|
|
2017
|
79 |
C |
p. 479-486
|
artikel
|
| 16 |
Combination of sodium erythorbate and citric acid with MAP, extended storage life of sliced oyster mushrooms
|
Ventura-Aguilar, R.I.
|
|
2017
|
79 |
C |
p. 437-444
|
artikel
|
| 17 |
Commercially standardized process for probiotic “Italico” cheese production
|
Blaiotta, Giuseppe
|
|
2017
|
79 |
C |
p. 601-608
|
artikel
|
| 18 |
Comparative transcriptomic analysis by RNA-seq of Acid Tolerance Response (ATR) in EHEC O157:H7
|
Hu, Shuangfang
|
|
2017
|
79 |
C |
p. 300-308
|
artikel
|
| 19 |
Compositional analysis of Scottish honeys with antimicrobial activity against antibiotic-resistant bacteria reveals novel antimicrobial components
|
Fyfe, Lorna
|
|
2017
|
79 |
C |
p. 52-59
|
artikel
|
| 20 |
Corrigendum to “Betel leaf (Piper betle L.) essential oil microemulsion: Characterization and antifungal activity on growth, and apparent lag time of Aspergillus flavus in tomato paste” [LWT - Food Sci. Technol. 75 (2017) 616–623]
|
Basak, Suradeep
|
|
2017
|
79 |
C |
p. 664
|
artikel
|
| 21 |
Determination of fagopyrins, rutin, and quercetin in Tartary buckwheat products
|
Kočevar Glavač, Nina
|
|
2017
|
79 |
C |
p. 423-427
|
artikel
|
| 22 |
Development of gluten-free rice bread: Pickering stabilization as a possible batter-swelling mechanism
|
Yano, Hiroyuki
|
|
2017
|
79 |
C |
p. 632-639
|
artikel
|
| 23 |
Different thermal drying methods affect the phenolic profiles, their bioaccessibility and antioxidant activity in Rhodomyrtus tomentosa (Ait.) Hassk berries
|
Zhao, Guanghe
|
|
2017
|
79 |
C |
p. 260-266
|
artikel
|
| 24 |
Eating quality evaluation of Khao Dawk Mali 105 rice using near-infrared spectroscopy
|
Siriphollakul, Pornarree
|
|
2017
|
79 |
C |
p. 70-77
|
artikel
|
| 25 |
Editorial Board/Aims and Scope
|
|
|
2017
|
79 |
C |
p. IFC
|
artikel
|
| 26 |
Effect of Brewer's spent grain and temperature on physical properties of expanded extrudates from rice
|
Nascimento, Talita A.
|
|
2017
|
79 |
C |
p. 145-151
|
artikel
|
| 27 |
Effect of differently sized O/W emulsions loaded with rosemary extract on lipid oxidation in cooked emulsion-type sausages rich in n-3 fatty acids
|
Erdmann, Martin E.
|
|
2017
|
79 |
C |
p. 496-502
|
artikel
|
| 28 |
Effect of green tea powder on the quality attributes and antioxidant activity of whole-wheat flour pan bread
|
Ning, Jingming
|
|
2017
|
79 |
C |
p. 342-348
|
artikel
|
| 29 |
Effect of microwave roasting parameters on functional and antioxidant properties of chickpea (Cicer arietinum)
|
Jogihalli, Praveen
|
|
2017
|
79 |
C |
p. 223-233
|
artikel
|
| 30 |
Effect of refining degree on particle size, sensory and rheological characteristics of anhydrous paste for ice creams produced in industrial stirred ball mill
|
Fidaleo, Marcello
|
|
2017
|
79 |
C |
p. 242-250
|
artikel
|
| 31 |
Effect of steviosides and potassium sorbate on the growth and thermal inactivation of Zygosaccharomyces bailii in acidified model aqueous systems
|
Schelegueda, Laura Inés
|
|
2017
|
79 |
C |
p. 659-663
|
artikel
|
| 32 |
Effect of storage conditions on phenolic content and antioxidant capacity of spray dried sour cherry powder
|
Zorić, Zoran
|
|
2017
|
79 |
C |
p. 251-259
|
artikel
|
| 33 |
Effects of ciceritol from chickpeas on human colonic microflora and the production of short chain fatty acids by in vitro fermentation
|
Zhang, Yun
|
|
2017
|
79 |
C |
p. 294-299
|
artikel
|
| 34 |
Enhancement of the nutritional properties of apple pomace by fermentation with autochthonous yeasts
|
Rodríguez Madrera, Roberto
|
|
2017
|
79 |
C |
p. 27-33
|
artikel
|
| 35 |
Estimation of composition of quinoa (Chenopodium quinoa Willd.) grains by Near-Infrared Transmission spectroscopy
|
Encina-Zelada, Christian
|
|
2017
|
79 |
C |
p. 126-134
|
artikel
|
| 36 |
Evaluation of the effect of a sunflower oil-based nanoemulsion with Zataria multiflora Boiss. essential oil on the physicochemical properties of rainbow trout (Oncorhynchus mykiss) fillets during cold storage
|
Shadman, Shabnam
|
|
2017
|
79 |
C |
p. 511-517
|
artikel
|
| 37 |
Evaluation of the metabolic response of Escherichia coli to electrolysed water by 1H NMR spectroscopy
|
Liu, Qin
|
|
2017
|
79 |
C |
p. 428-436
|
artikel
|
| 38 |
Evaluation of the operating conditions for the solid-state production of pectinases by Aspergillus niger in a bench-scale, intermittently agitated rotating drum bioreactor
|
Poletto, Patrícia
|
|
2017
|
79 |
C |
p. 92-101
|
artikel
|
| 39 |
Extended shelf life milk – One concept, different qualities: A comprehensive study on the heat load of differently processed liquid milk retailed in Austria in 2012 and 2015
|
Boitz, Lisa I.
|
|
2017
|
79 |
C |
p. 384-393
|
artikel
|
| 40 |
Extraction of pectin from the peels of pomelo by high-speed shearing homogenization and its characteristics
|
Guo, Xingfeng
|
|
2017
|
79 |
C |
p. 640-646
|
artikel
|
| 41 |
Heat-moisture treatment and acid hydrolysis of corn starch in different sequences
|
Xing, Jun-jie
|
|
2017
|
79 |
C |
p. 11-20
|
artikel
|
| 42 |
How the structure, nutritional and sensory attributes of pasta made from legume flour is affected by the proportion of legume protein
|
Laleg, Karima
|
|
2017
|
79 |
C |
p. 471-478
|
artikel
|
| 43 |
Impact of environmental conditions and process modifications on microbial diversity, fermentation efficiency and chemical profile during the fermentation of Mezcal in Oaxaca
|
Kirchmayr, Manuel R.
|
|
2017
|
79 |
C |
p. 160-169
|
artikel
|
| 44 |
Impact of pulsed electric fields, high hydrostatic pressure, and thermal pasteurization on selected characteristics of Opuntia dillenii cactus juice
|
Moussa-Ayoub, Tamer E.
|
|
2017
|
79 |
C |
p. 534-542
|
artikel
|
| 45 |
Impact of vacuum cooking and boiling, and refrigerated storage on the quality of galega kale (Brassica oleracea var. acephala cv. Galega)
|
Armesto, Jorge
|
|
2017
|
79 |
C |
p. 267-277
|
artikel
|
| 46 |
Improvement of Verdejo white wines by contact with oak chips at different winemaking stages
|
Sánchez-Palomo, E.
|
|
2017
|
79 |
C |
p. 111-118
|
artikel
|
| 47 |
Influence of DE-value of maltodextrin on the physicochemical properties, antioxidant activity, and storage stability of spray dried concentrated mate (Ilex paraguariensis A. St. Hil.)
|
Negrão-Murakami, Aureanna N.
|
|
2017
|
79 |
C |
p. 561-567
|
artikel
|
| 48 |
Influence of extraction and solubilizing treatments on the molecular structure and functional properties of peanut protein
|
Ma, Tiezheng
|
|
2017
|
79 |
C |
p. 197-204
|
artikel
|
| 49 |
Influence of temperature and organic matter load on chlorine dioxide efficacy on Escherichia coli inactivation
|
Hassenberg, Karin
|
|
2017
|
79 |
C |
p. 349-354
|
artikel
|
| 50 |
Inhibitory activity of fermentates towards Zygosaccharomyces bailii and their potential to replace potassium sorbate in dressings
|
Samapundo, S.
|
|
2017
|
79 |
C |
p. 309-315
|
artikel
|
| 51 |
Inulin increases Bifidobacterium animalis Bb-12 in vitro gastrointestinal resistance in margarine
|
Souza, Cínthia Hoch Batista de
|
|
2017
|
79 |
C |
p. 205-212
|
artikel
|
| 52 |
Lactococcus species for conventional Karish cheese conservation
|
Allam, Marwa G.M.
|
|
2017
|
79 |
C |
p. 625-631
|
artikel
|
| 53 |
Micro X-ray computed tomography and image analysis of frozen potatoes subjected to freeze-thaw cycles
|
Zhao, Ying
|
|
2017
|
79 |
C |
p. 278-286
|
artikel
|
| 54 |
Monitoring of mild heat treatment of camel milk by front-face fluorescence spectroscopy
|
Kamal, Mohammad
|
|
2017
|
79 |
C |
p. 586-593
|
artikel
|
| 55 |
Nanofiltration of lactic acid whey prior to spray drying: Scaling up to a semi-industrial scale
|
Bédas, Marion
|
|
2017
|
79 |
C |
p. 355-360
|
artikel
|
| 56 |
Novel cheese production by incorporation of sea buckthorn berries (Hippophae rhamnoides L.) supported probiotic cells
|
Terpou, Antonia
|
|
2017
|
79 |
C |
p. 616-624
|
artikel
|
| 57 |
Novel strategies for fortifying vegetable matrices with iron and Lactobacillus casei simultaneously
|
Genevois, C.
|
|
2017
|
79 |
C |
p. 34-41
|
artikel
|
| 58 |
Optimisation of edible chitosan coatings formulations incorporating Myrcia ovata Cambessedes essential oil with antimicrobial potential against foodborne bacteria and natural microflora of mangaba fruits
|
Frazão, Gladslene Góes Santos
|
|
2017
|
79 |
C |
p. 1-10
|
artikel
|
| 59 |
Optimization of a green process for the extraction of lutein and chlorophyll from spinach by-products using response surface methodology (RSM)
|
Derrien, Maëlle
|
|
2017
|
79 |
C |
p. 170-177
|
artikel
|
| 60 |
Optimization of ultrasound-assisted extraction of oil from olive pomace using response surface technology: Oil recovery, unsaponifiable matter, total phenol content and antioxidant activity
|
Chanioti, Sofia
|
|
2017
|
79 |
C |
p. 178-189
|
artikel
|
| 61 |
Osmotic dehydration of mango with impregnation of inulin and piquin-pepper oleoresin
|
Jiménez-Hernández, Javier
|
|
2017
|
79 |
C |
p. 609-615
|
artikel
|
| 62 |
Phase transitions during high pressure treatment of frozen carrot juice and influence on Escherichia coli inactivation
|
Zhu, Songming
|
|
2017
|
79 |
C |
p. 119-125
|
artikel
|
| 63 |
Phenolic extracts obtained from thermally treated secondary varieties of dates: Antimicrobial and antioxidant properties
|
Mrabet, Abdessalem
|
|
2017
|
79 |
C |
p. 416-422
|
artikel
|
| 64 |
Physico-chemical properties of low-pressure plasma treated black gram
|
Sarangapani, Chaitanya
|
|
2017
|
79 |
C |
p. 102-110
|
artikel
|
| 65 |
Potential of small-scale jar systems to extend the shelf life of raw meats, and hinder the proliferation of Campylobacter jejuni and Enterohemorrhagic Escherichia coli
|
Kovács, Tamás
|
|
2017
|
79 |
C |
p. 525-533
|
artikel
|
| 66 |
Preparation of branched canola protein isolate and effects of molecular architecture on solution flow properties
|
Li, Shuzhao
|
|
2017
|
79 |
C |
p. 287-293
|
artikel
|
| 67 |
Probiotic characteristics of Bacillus strains isolated from Korean traditional soy sauce
|
Lee, Sangki
|
|
2017
|
79 |
C |
p. 518-524
|
artikel
|
| 68 |
Properties of biopolymer dispersions and films used as carriers of the biocontrol agent Candida sake CPA-1
|
Marín, A.
|
|
2017
|
79 |
C |
p. 60-69
|
artikel
|
| 69 |
Protein and microstructure evaluation of harder-to-cook and easy-to-cook grains from different kidney bean accessions
|
Parmar, Naincy
|
|
2017
|
79 |
C |
p. 487-495
|
artikel
|
| 70 |
Purification and characterization of chalcone isomerase from fresh-cut Chinese water-chestnut
|
He, Fengping
|
|
2017
|
79 |
C |
p. 402-409
|
artikel
|
| 71 |
Quality traits of ready-to-use globe artichoke slices as affected by genotype, harvest time and storage time. Part II: Physiological, microbiological and sensory aspects
|
Licciardello, Fabio
|
|
2017
|
79 |
C |
p. 554-560
|
artikel
|
| 72 |
Quantification of table olives' acid, bitter and salty tastes using potentiometric electronic tongue fingerprints
|
Marx, Ítala M.G.
|
|
2017
|
79 |
C |
p. 394-401
|
artikel
|
| 73 |
Ready-made meal packaging – A survey of needs and wants among Finnish and Dutch ‘current’ and ‘future’ seniors
|
Heiniö, Raija-Liisa
|
|
2017
|
79 |
C |
p. 579-585
|
artikel
|
| 74 |
Relationship between pasting parameters and length of paste drop of various starches
|
Zhang, Chen
|
|
2017
|
79 |
C |
p. 655-658
|
artikel
|
| 75 |
Residence time distribution and flow pattern of reduced-gluten wheat-based formulations in a twin–screw extruder
|
Sisay, Mulugeta T.
|
|
2017
|
79 |
C |
p. 213-222
|
artikel
|
| 76 |
Rheological properties of vital wheat glutens with water or sodium chloride
|
Ortolan, Fernanda
|
|
2017
|
79 |
C |
p. 647-654
|
artikel
|
| 77 |
Sensory, microbiological and physicochemical screening of probiotic cultures for the development of non-fermented probiotic milk
|
Oliveira, Denize
|
|
2017
|
79 |
C |
p. 234-241
|
artikel
|
| 78 |
Spice oil nanoemulsions: Potential natural inhibitors against pathogenic E. coli and Salmonella spp. from fresh fruits and vegetables
|
Amrutha, Balagopal
|
|
2017
|
79 |
C |
p. 152-159
|
artikel
|
| 79 |
Storage stability of cranberry puree products processed with hydrothermodynamic (HTD) technology
|
Chen, Yougui
|
|
2017
|
79 |
C |
p. 543-553
|
artikel
|
| 80 |
Structural, rheological and in-vitro digestibility properties of composite corn-banana starch custard paste
|
Alimi, Buliyaminu A.
|
|
2017
|
79 |
C |
p. 84-91
|
artikel
|
| 81 |
Study of preparation, composition and moisture sorption isotherm of Amazon River shrimp meal
|
Martins, Luiza Helena da Silva
|
|
2017
|
79 |
C |
p. 376-383
|
artikel
|
| 82 |
The effects of enzymatic pre-treatment and type of yeast on chemical properties of white wine
|
Samoticha, Justyna
|
|
2017
|
79 |
C |
p. 445-453
|
artikel
|
| 83 |
Traditional dry smoked fermented meat sausages: Characterization of autochthonous enterococci
|
Correia Santos, Sara
|
|
2017
|
79 |
C |
p. 410-415
|
artikel
|
| 84 |
Treatment with low-concentration acidic electrolysed water combined with mild heat to sanitise fresh organic broccoli (Brassica oleracea)
|
Liu, Qin
|
|
2017
|
79 |
C |
p. 594-600
|
artikel
|
| 85 |
Use of avocado phospholipids as emulsifier
|
Züge, Luana Carolina Bosmuler
|
|
2017
|
79 |
C |
p. 42-51
|
artikel
|
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