| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Appearance and overall acceptability of fresh-cut cantaloupe pieces from whole melon treated with wet steam process
|
Ukuku, Dike O.
|
|
2017
|
82 |
C |
p. 235-242
|
artikel
|
| 2 |
Application of triacylglycerol polymer determination in the quality evaluation of vegetable oil
|
Cao, Honghui
|
|
2017
|
82 |
C |
p. 243-247
|
artikel
|
| 3 |
Appropriately raising fermentation temperature beneficial to the increase of antioxidant activity and gallic acid content in Eurotium cristatum-fermented loose tea
|
Yao, Yanni
|
|
2017
|
82 |
C |
p. 248-254
|
artikel
|
| 4 |
Autolysis of intracellular content of Brewer's spent yeast to maximize ACE-inhibitory and antioxidant activities
|
Vieira, Elsa F.
|
|
2017
|
82 |
C |
p. 255-259
|
artikel
|
| 5 |
Biocontrol products based on Bacillus amyloliquefaciens CPA-8 using fluid-bed spray-drying process to control postharvest brown rot in stone fruit
|
Gotor-Vila, A.
|
|
2017
|
82 |
C |
p. 274-282
|
artikel
|
| 6 |
Brewer's spent grain valorization in fiber-enriched fresh egg pasta production: Modelling and optimization study
|
Cappa, Carola
|
|
2017
|
82 |
C |
p. 464-470
|
artikel
|
| 7 |
Calendar
|
|
|
2017
|
82 |
C |
p. I
|
artikel
|
| 8 |
Change of the rheological properties of mango juice by high pressure homogenization
|
Zhou, Linyan
|
|
2017
|
82 |
C |
p. 121-130
|
artikel
|
| 9 |
Characterization of lactic acid bacterial communities associated with a traditional Colombian cheese: Double cream cheese
|
Londoño-Zapata, Andrés Felipe
|
|
2017
|
82 |
C |
p. 39-48
|
artikel
|
| 10 |
Chemical composition and antioxidant, bactericidal, and matrix metalloproteinase inhibition activity of food-related plant
|
Chen, Chin-Hui
|
|
2017
|
82 |
C |
p. 411-419
|
artikel
|
| 11 |
Chemical composition of apple fruit, juice and pomace and the correlation between phenolic content, enzymatic activity and browning
|
Persic, Martina
|
|
2017
|
82 |
C |
p. 23-31
|
artikel
|
| 12 |
Citric acid as alternative to sodium hypochlorite for washing and disinfection of experimentally-infected spinach leaves
|
Finten, G.
|
|
2017
|
82 |
C |
p. 318-325
|
artikel
|
| 13 |
Comparative study of the effect of high pressure processing on the residual activity of milk coagulants in buffer and in ultrafiltered cheese
|
Ribeiro, Luma Rossi
|
|
2017
|
82 |
C |
p. 1-7
|
artikel
|
| 14 |
Controlled fermentation of semi-dry coffee (Coffea arabica) using starter cultures: A sensory perspective
|
Ribeiro, Luciana Silva
|
|
2017
|
82 |
C |
p. 32-38
|
artikel
|
| 15 |
Control of black rot caused by Alternaria alternata in yellow pitahaya (Selenicereus megalanthus) through hot water dips
|
Vilaplana, Rosa
|
|
2017
|
82 |
C |
p. 162-169
|
artikel
|
| 16 |
Convective drying of cape gooseberry fruits: Effect of pretreatments on kinetics and quality parameters
|
Junqueira, João Renato de Jesus
|
|
2017
|
82 |
C |
p. 404-410
|
artikel
|
| 17 |
Determination of potential off-flavour in yeast extract
|
Zhang, Ya
|
|
2017
|
82 |
C |
p. 184-191
|
artikel
|
| 18 |
Development of a palm olein oil-in-water (o/w) emulsion stabilized by a whey protein isolate nanofibrils-alginate complex
|
Ng, Shy-Kai
|
|
2017
|
82 |
C |
p. 311-317
|
artikel
|
| 19 |
Development of a portable electrolytic sanitising unit for the production of neutral electrolysed water
|
Zhang, Jufang
|
|
2017
|
82 |
C |
p. 207-215
|
artikel
|
| 20 |
Editorial Board/Aims and Scope
|
|
|
2017
|
82 |
C |
p. IFC
|
artikel
|
| 21 |
Effect of blanching and drying temperatures on starch-related physicochemical properties, bioactive components and antioxidant activities of yam flours
|
Chen, Xuetao
|
|
2017
|
82 |
C |
p. 303-310
|
artikel
|
| 22 |
Effect of β-glucan molecular weight on rice flour dough rheology, quality parameters of breads and in vitro starch digestibility
|
Pérez-Quirce, Sandra
|
|
2017
|
82 |
C |
p. 446-453
|
artikel
|
| 23 |
Effect of oxygen supply on milk-clotting activity expressed by Paenibacillus spp. strain BD3526
|
Hang, Feng
|
|
2017
|
82 |
C |
p. 437-445
|
artikel
|
| 24 |
Effect of protein microparticle and pectin on properties of light mayonnaise
|
Chang, Cuihua
|
|
2017
|
82 |
C |
p. 8-14
|
artikel
|
| 25 |
Effect of ultrasound pre-treatment on the characterization and properties of collagen extracted from soft-shelled turtle (Pelodiscus sinensis)
|
Zou, Ye
|
|
2017
|
82 |
C |
p. 72-81
|
artikel
|
| 26 |
Effects of flour particle size on the quality attributes of reconstituted whole-wheat flour and Chinese southern-type steamed bread
|
Wang, Naifu
|
|
2017
|
82 |
C |
p. 147-153
|
artikel
|
| 27 |
Effects of β-glucosidase on the aroma characteristics of flat peach juice as assessed by descriptive sensory analysis and gas chromatography and compared by partial least squares regression
|
Tian, Honglei
|
|
2017
|
82 |
C |
p. 113-120
|
artikel
|
| 28 |
Effects of pulsed infra-red radiation followed by hot-press drying on the properties of mashed sweet potato chips
|
Oh, Suji
|
|
2017
|
82 |
C |
p. 66-71
|
artikel
|
| 29 |
Electron-beam irradiation as an alternative to preserve nutritional, chemical and antioxidant properties of dried plants during extended storage periods
|
Pereira, Eliana
|
|
2017
|
82 |
C |
p. 386-395
|
artikel
|
| 30 |
Erratum to “Quality change during high pressure processing and thermal processing of cloudy apple juice” [LWT - Food Sci. Tech. 75 January 2017, 85–92]
|
Yi, Junjie
|
|
2017
|
82 |
C |
p. 471
|
artikel
|
| 31 |
Evaluation of freeze drying combined with microwave vacuum drying for functional okra snacks: Antioxidant properties, sensory quality, and energy consumption
|
Jiang, Ning
|
|
2017
|
82 |
C |
p. 216-226
|
artikel
|
| 32 |
Evaluation of functionally important lactic acid bacteria and yeasts from Nigerian sorghum as starter cultures for gluten-free sourdough preparation
|
Ogunsakin, A.O.
|
|
2017
|
82 |
C |
p. 326-334
|
artikel
|
| 33 |
Fabrication of nanoemulsion-filled alginate hydrogel to control the digestion behavior of hydrophobic nobiletin
|
Lei, Lingling
|
|
2017
|
82 |
C |
p. 260-267
|
artikel
|
| 34 |
Genetic diversity of Lactobacillus plantarum strains from some indigenous fermented foods in Nigeria
|
Adesulu-Dahunsi, A.T.
|
|
2017
|
82 |
C |
p. 199-206
|
artikel
|
| 35 |
Gluten reduction in beer by hydrodynamic cavitation assisted brewing of barley malts
|
Albanese, Lorenzo
|
|
2017
|
82 |
C |
p. 342-353
|
artikel
|
| 36 |
Improvement of the protein quality of wheat bread through faba bean sourdough addition
|
Coda, Rossana
|
|
2017
|
82 |
C |
p. 296-302
|
artikel
|
| 37 |
Incorporating tyramine with transglutaminase weakens gelatin gels – A rheological investigation
|
Lu, Xinyao
|
|
2017
|
82 |
C |
p. 96-103
|
artikel
|
| 38 |
Inhibition of food-spoilage and foodborne pathogenic bacteria by a nisin Z-producing Lactococcus lactis subsp. lactis KT2W2L
|
Hwanhlem, Noraphat
|
|
2017
|
82 |
C |
p. 170-175
|
artikel
|
| 39 |
Kinetic characterization of arginase from Saccharomyces cerevisiae during alcoholic fermentation at different temperatures
|
Benucci, Ilaria
|
|
2017
|
82 |
C |
p. 268-273
|
artikel
|
| 40 |
Microencapsulation of Lactobacillus casei LK-1 by spray drying related to its stability and in vitro digestion
|
Liao, Liang-Kun
|
|
2017
|
82 |
C |
p. 82-89
|
artikel
|
| 41 |
Microencapsulation of Lactobacillus plantarum ATCC 8014 through spray drying and using dairy whey as wall materials
|
Eckert, Camila
|
|
2017
|
82 |
C |
p. 176-183
|
artikel
|
| 42 |
Mild heat treatment inhibits the browning of fresh-cut Agaricus bisporus during cold storage
|
Zhang, Lihua
|
|
2017
|
82 |
C |
p. 104-112
|
artikel
|
| 43 |
Modeling of Byssochamys nivea and Neosartorya fischeri inactivation in papaya and pineapple juices as a function of temperature and soluble solids content
|
Souza, Poliana B.A.
|
|
2017
|
82 |
C |
p. 90-95
|
artikel
|
| 44 |
Modifying the sensory profile of green honeybush (Cyclopia maculata) herbal tea through steam treatment
|
Alexander, Lara
|
|
2017
|
82 |
C |
p. 49-57
|
artikel
|
| 45 |
Nisin-loaded pectin and nisin-loaded pectin-inulin particles: Comparison of their proteolytic stability with free nisin
|
Gruskiene, Ruta
|
|
2017
|
82 |
C |
p. 283-286
|
artikel
|
| 46 |
Optimization of pectinase and protease clarification treatment of pomegranate juice
|
Cerreti, Martina
|
|
2017
|
82 |
C |
p. 58-65
|
artikel
|
| 47 |
Physical, rheological and sensorial properties, and bloom formation of dark chocolate made with cocoa butter substitute (CBS)
|
Biswas, Nirupam
|
|
2017
|
82 |
C |
p. 420-428
|
artikel
|
| 48 |
Phytochemicals and antioxidant activity degradation kinetics during thermal treatments of sour cherry extract
|
Oancea, Ana-Maria
|
|
2017
|
82 |
C |
p. 139-146
|
artikel
|
| 49 |
Polyphenolic composition and antioxidant, antiproliferative, and antimicrobial activities of mushroom Inonotus sanghuang
|
Liu, Kun
|
|
2017
|
82 |
C |
p. 154-161
|
artikel
|
| 50 |
Prediction of egg storage time and yolk index based on electronic nose combined with chemometric methods
|
Li, Jiating
|
|
2017
|
82 |
C |
p. 369-376
|
artikel
|
| 51 |
Prediction of textural changes in grass carp fillets as affected by vacuum freeze drying using hyperspectral imaging based on integrated group wavelengths
|
Ma, Ji
|
|
2017
|
82 |
C |
p. 377-385
|
artikel
|
| 52 |
Prediction of the antibacterial activity of garlic extract on E. coli, S. aureus and B. subtilis by determining the diameter of the inhibition zones using artificial neural networks
|
Atsamnia, Djamel
|
|
2017
|
82 |
C |
p. 287-295
|
artikel
|
| 53 |
Production of tofu by lactic acid bacteria isolated from naturally fermented soy whey and evaluation of its quality
|
Li, Ce
|
|
2017
|
82 |
C |
p. 227-234
|
artikel
|
| 54 |
Protein polymerization and water mobility in whole-wheat dough influenced by bran particle size distribution
|
Xiong, Licheng
|
|
2017
|
82 |
C |
p. 396-403
|
artikel
|
| 55 |
Reduction of Dickeya chrysanthemi on fresh-cut iceberg lettuce using antimicrobial sachet containing microencapsulated oregano essential oil
|
Chang, Yoonjee
|
|
2017
|
82 |
C |
p. 361-368
|
artikel
|
| 56 |
Relationships between degree of milling and loss of Vitamin B, minerals, and change in amino acid composition of brown rice
|
Liu, Kun-lun
|
|
2017
|
82 |
C |
p. 429-436
|
artikel
|
| 57 |
Research and application on the characteristics of compound cold water soluble gel in petrifilm aerobic count plates
|
Ren, Dayong
|
|
2017
|
82 |
C |
p. 335-341
|
artikel
|
| 58 |
Structural characteristics and physicochemical properties of okara (soybean residue) insoluble dietary fiber modified by high-energy wet media milling
|
Ullah, Ikram
|
|
2017
|
82 |
C |
p. 15-22
|
artikel
|
| 59 |
Synbiotic ice cream containing yacon flour and Lactobacillus acidophylus NCFM
|
Parussolo, Gilson
|
|
2017
|
82 |
C |
p. 192-198
|
artikel
|
| 60 |
The antibiotic activity and mechanisms of sugar beet (Beta vulgaris) molasses polyphenols against selected food-borne pathogens
|
Chen, Mingshun
|
|
2017
|
82 |
C |
p. 354-360
|
artikel
|
| 61 |
Thermal pasteurization process evaluation using mashed potato model food with Maillard reaction products
|
Bornhorst, Ellen R.
|
|
2017
|
82 |
C |
p. 454-463
|
artikel
|
| 62 |
Thermostability and degradation kinetics of tocochromanols and carotenoids in palm oil, canola oil and their blends during deep-fat frying
|
Mba, Ogan I.
|
|
2017
|
82 |
C |
p. 131-138
|
artikel
|
Tijdschrift beschrijving