IBL Tool - Digital Library

Digital Library

Journal description

All volumes of the corresponding journal

All issues of the corresponding volume

All articles of the corresponding issues

62 results found

no	title	author	magazine	year	volume	issue	page(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	article
2	Application of triacylglycerol polymer determination in the quality evaluation of vegetable oil	Cao, Honghui		2017	82	C	p. 243-247	article
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	article
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	article
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	article
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	article
7	Calendar			2017	82	C	p. I	article
8	Change of the rheological properties of mango juice by high pressure homogenization	Zhou, Linyan		2017	82	C	p. 121-130	article
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	article
10	Chemical composition and antioxidant, bactericidal, and matrix metalloproteinase inhibition activity of food-related plant	Chen, Chin-Hui		2017	82	C	p. 411-419	article
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	article
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	article
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	article
14	Controlled fermentation of semi-dry coffee (Coffea arabica) using starter cultures: A sensory perspective	Ribeiro, Luciana Silva		2017	82	C	p. 32-38	article
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	article
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	article
17	Determination of potential off-flavour in yeast extract	Zhang, Ya		2017	82	C	p. 184-191	article
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	article
19	Development of a portable electrolytic sanitising unit for the production of neutral electrolysed water	Zhang, Jufang		2017	82	C	p. 207-215	article
20	Editorial Board/Aims and Scope			2017	82	C	p. IFC	article
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	article
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	article
23	Effect of oxygen supply on milk-clotting activity expressed by Paenibacillus spp. strain BD3526	Hang, Feng		2017	82	C	p. 437-445	article
24	Effect of protein microparticle and pectin on properties of light mayonnaise	Chang, Cuihua		2017	82	C	p. 8-14	article
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	article
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	article
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	article
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	article
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	article
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	article
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	article
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	article
33	Fabrication of nanoemulsion-filled alginate hydrogel to control the digestion behavior of hydrophobic nobiletin	Lei, Lingling		2017	82	C	p. 260-267	article
34	Genetic diversity of Lactobacillus plantarum strains from some indigenous fermented foods in Nigeria	Adesulu-Dahunsi, A.T.		2017	82	C	p. 199-206	article
35	Gluten reduction in beer by hydrodynamic cavitation assisted brewing of barley malts	Albanese, Lorenzo		2017	82	C	p. 342-353	article
36	Improvement of the protein quality of wheat bread through faba bean sourdough addition	Coda, Rossana		2017	82	C	p. 296-302	article
37	Incorporating tyramine with transglutaminase weakens gelatin gels – A rheological investigation	Lu, Xinyao		2017	82	C	p. 96-103	article
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	article
39	Kinetic characterization of arginase from Saccharomyces cerevisiae during alcoholic fermentation at different temperatures	Benucci, Ilaria		2017	82	C	p. 268-273	article
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	article
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	article
42	Mild heat treatment inhibits the browning of fresh-cut Agaricus bisporus during cold storage	Zhang, Lihua		2017	82	C	p. 104-112	article
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	article
44	Modifying the sensory profile of green honeybush (Cyclopia maculata) herbal tea through steam treatment	Alexander, Lara		2017	82	C	p. 49-57	article
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	article
46	Optimization of pectinase and protease clarification treatment of pomegranate juice	Cerreti, Martina		2017	82	C	p. 58-65	article
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	article
48	Phytochemicals and antioxidant activity degradation kinetics during thermal treatments of sour cherry extract	Oancea, Ana-Maria		2017	82	C	p. 139-146	article
49	Polyphenolic composition and antioxidant, antiproliferative, and antimicrobial activities of mushroom Inonotus sanghuang	Liu, Kun		2017	82	C	p. 154-161	article
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	article
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	article
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	article
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	article
54	Protein polymerization and water mobility in whole-wheat dough influenced by bran particle size distribution	Xiong, Licheng		2017	82	C	p. 396-403	article
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	article
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	article
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	article
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	article
59	Synbiotic ice cream containing yacon flour and Lactobacillus acidophylus NCFM	Parussolo, Gilson		2017	82	C	p. 192-198	article
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	article
61	Thermal pasteurization process evaluation using mashed potato model food with Maillard reaction products	Bornhorst, Ellen R.		2017	82	C	p. 454-463	article
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	article

62 results found

Koninklijke Bibliotheek - National Library of the Netherlands