| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Anti-blooming effect of maltitol and tagatose as sugar substitutes for chocolate making
|
Son, Yang-Ju
|
|
2018
|
88 |
C |
p. 87-94
|
artikel
|
| 2 |
Arbutus unedo L. and Ocimum basilicum L. as sources of natural preservatives for food industry: A case study using loaf bread
|
Takwa, Sallawi
|
|
2018
|
88 |
C |
p. 47-55
|
artikel
|
| 3 |
Assessment of physico-chemical, antioxidant and antimicrobial activity of porcine blood protein hydrolysate in pork emulsion stored under aerobic packaging condition at 4 ± 1 °C
|
Verma, Akhilesh K.
|
|
2018
|
88 |
C |
p. 71-79
|
artikel
|
| 4 |
Biogenic amines content and assessment of bacterial and fungal diversity in stinky tofu – A traditional fermented soy curd
|
Gu, Jingsi
|
|
2018
|
88 |
C |
p. 26-34
|
artikel
|
| 5 |
Characterization of lactic acid bacteria recovered from atole agrio, a traditional Mexican fermented beverage
|
Väkeväinen, Kati
|
|
2018
|
88 |
C |
p. 109-118
|
artikel
|
| 6 |
Comparisons of three modifications on structural, rheological and functional properties of soluble dietary fibers from tomato peels
|
Niu, Yuge
|
|
2018
|
88 |
C |
p. 56-63
|
artikel
|
| 7 |
Corrigendum to “Preparation of active polysaccharide-loaded maltodextrin nanoparticles and their stability as a function of ionic strength and pH”
|
Qiu, Chao
|
|
2018
|
88 |
C |
p. 219-220
|
artikel
|
| 8 |
Development of a sweet potato starch-based coating and its effect on quality attributes of shrimp during refrigerated storage
|
Alotaibi, Samirah
|
|
2018
|
88 |
C |
p. 203-209
|
artikel
|
| 9 |
Development of beetroot (Beta vulgaris) powder using foam mat drying
|
Ng, Mei Ling
|
|
2018
|
88 |
C |
p. 80-86
|
artikel
|
| 10 |
Development of silver/carbon screen-printed electrode for rapid determination of vitamin C from fruit juices
|
Jadav, Jaymin K.
|
|
2018
|
88 |
C |
p. 152-158
|
artikel
|
| 11 |
Different effects of extrusion on the phenolic profiles and antioxidant activity in milled fractions of brown rice
|
Zhang, Ruifen
|
|
2018
|
88 |
C |
p. 64-70
|
artikel
|
| 12 |
Editorial Board/Aims and Scope
|
|
|
2018
|
88 |
C |
p. IFC
|
artikel
|
| 13 |
Effect of gamma irradiation on the shelf-life and physico-chemical quality of ready-to-cook (RTC) drumstick (Moringa oleifera) pods
|
Tripathi, J.
|
|
2018
|
88 |
C |
p. 174-180
|
artikel
|
| 14 |
Effect of α-lactalbumin hydrolysate-calcium complexes on the fermentation process and storage properties of yogurt
|
Zhao, L.L.
|
|
2018
|
88 |
C |
p. 35-42
|
artikel
|
| 15 |
Effect of oil content and drying method on bulk properties and stability of powdered emulsions with OSA starch and linseed oil
|
Domian, Ewa
|
|
2018
|
88 |
C |
p. 95-102
|
artikel
|
| 16 |
Effects of freeze-drying and spray-drying on donkey milk volatile compounds and whey proteins stability
|
Vincenzetti, Silvia
|
|
2018
|
88 |
C |
p. 189-195
|
artikel
|
| 17 |
Element content of Yemeni honeys as a long-time marker to ascertain honey botanical origin and quality
|
Mohammed, Faez
|
|
2018
|
88 |
C |
p. 43-46
|
artikel
|
| 18 |
Heterofermentative lactic acid bacteria as a starter culture to control kimchi fermentation
|
Moon, Song Hee
|
|
2018
|
88 |
C |
p. 181-188
|
artikel
|
| 19 |
Inactivation of Listeria innocua by a combined treatment of low-frequency ultrasound and zinc oxide
|
Dolan, Heather L.
|
|
2018
|
88 |
C |
p. 146-151
|
artikel
|
| 20 |
Letter to the Editor: Complaint regarding “Preparation of active polysaccharide-loaded maltodextrin nanoparticles and their stability as a function of ionic strength and pH”
|
Barthold, Sarah
|
|
2018
|
88 |
C |
p. 217-218
|
artikel
|
| 21 |
Nondestructive measurement of squalene in olive oil by near infrared spectroscopy
|
Cayuela, José A.
|
|
2018
|
88 |
C |
p. 103-108
|
artikel
|
| 22 |
Optimised protein recovery from mackerel whole fish by using sequential acid/alkaline isoelectric solubilization precipitation (ISP) extraction assisted by ultrasound
|
Álvarez, Carlos
|
|
2018
|
88 |
C |
p. 210-216
|
artikel
|
| 23 |
Optimization of antioxidants extraction from peanut skin to prevent oxidative processes during soybean oil storage
|
Franco, Daniel
|
|
2018
|
88 |
C |
p. 1-8
|
artikel
|
| 24 |
Preservation of the antibacterial activity of enzymes against Alicyclobacillus spp. through microencapsulation
|
Anjos, Márcia M.
|
|
2018
|
88 |
C |
p. 18-25
|
artikel
|
| 25 |
Response to the Corrigendum
|
|
|
2018
|
88 |
C |
p. 221
|
artikel
|
| 26 |
Rheological properties and baking performance of new waxy lines: Strengths and weaknesses
|
Caramanico, Rosita
|
|
2018
|
88 |
C |
p. 159-164
|
artikel
|
| 27 |
Screening for potential probiotic bacteria from Korean fermented soybean paste: In vitro and Caenorhabditis elegans model testing
|
Oh, Ahram
|
|
2018
|
88 |
C |
p. 132-138
|
artikel
|
| 28 |
Staining methods for dough systems – Impact on microstructure and functionality
|
Lucas, Isabelle
|
|
2018
|
88 |
C |
p. 139-145
|
artikel
|
| 29 |
Structural strength analysis of partially crystalline trehalose
|
Maidannyk, V.A.
|
|
2018
|
88 |
C |
p. 9-17
|
artikel
|
| 30 |
The effect of carbohydrate moieties on immunoregulatory activity of yolkin polypeptides naturally occurring in egg yolk
|
Zambrowicz, Aleksandra
|
|
2018
|
88 |
C |
p. 165-173
|
artikel
|
| 31 |
The effect of heating rates on functional properties of wheat and potato starch-water systems
|
Malumba, Paul
|
|
2018
|
88 |
C |
p. 196-202
|
artikel
|
| 32 |
The investigation of the changes in physicochemical, texture and rheological characteristics of salted duck egg yolk during salting
|
Ai, Min-Min
|
|
2018
|
88 |
C |
p. 119-125
|
artikel
|
| 33 |
Value added snacks produced from Bambara groundnut (Vigna subterranea) paste or flour
|
Oyeyinka, Samson Adeoye
|
|
2018
|
88 |
C |
p. 126-131
|
artikel
|
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