| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Activities of macerating enzymes are useful for selection of soy sauce koji
|
Kaewkrod, Aniwat
|
|
2018
|
89 |
C |
p. 735-739
|
artikel
|
| 2 |
Activity of thyme and tea tree essential oils against selected foodborne pathogens in biofilms on abiotic surfaces
|
Sadekuzzaman, Mohammad
|
|
2018
|
89 |
C |
p. 134-139
|
artikel
|
| 3 |
Almond by-products: Extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour
|
Pasqualone, Antonella
|
|
2018
|
89 |
C |
p. 299-306
|
artikel
|
| 4 |
Analysis of thermochromic label elements and colour transitions using sensory acceptability and eye tracking techniques
|
Torrico, Damir Dennis
|
|
2018
|
89 |
C |
p. 475-481
|
artikel
|
| 5 |
Antibacterial effects of Lactococcus lactis isolated from Lighvan cheese regarding the recognition of Nisin, Lacticin and Lactococcin structural genes
|
Attar, Mohammad Ali
|
|
2018
|
89 |
C |
p. 186-191
|
artikel
|
| 6 |
Antifungal activity of lactic acid bacteria and their application for Fusarium mycotoxin reduction in malting wheat grains
|
Juodeikiene, Grazina
|
|
2018
|
89 |
C |
p. 307-314
|
artikel
|
| 7 |
Antifungal effects of clove oil microcapsule on meat products
|
Wang, Yu-Feng
|
|
2018
|
89 |
C |
p. 604-609
|
artikel
|
| 8 |
Antimicrobial biodegradable food packaging impregnated with Bacteriocin 7293 for control of pathogenic bacteria in pangasius fish fillets
|
Woraprayote, Weerapong
|
|
2018
|
89 |
C |
p. 427-433
|
artikel
|
| 9 |
Antioxidant activity developed at the different stages of Maillard reaction with milk proteins
|
Cortés Yáñez, Diego A.
|
|
2018
|
89 |
C |
p. 344-349
|
artikel
|
| 10 |
Antioxidative, nutritional and sensory properties of muffins with buckwheat flakes and amaranth flour blend partially substituting for wheat flour
|
Antoniewska, Agata
|
|
2018
|
89 |
C |
p. 217-223
|
artikel
|
| 11 |
Application of bacterial collagenolytic proteases for the extraction of type I collagen from the skin of bigeye tuna (Thunnus obesus)
|
Ahmed, Raju
|
|
2018
|
89 |
C |
p. 44-51
|
artikel
|
| 12 |
Application of different drying techniques to fresh-cut salad waste to obtain food ingredients rich in antioxidants and with high solvent loading capacity
|
Plazzotta, Stella
|
|
2018
|
89 |
C |
p. 276-283
|
artikel
|
| 13 |
Application of enterocin AS-48 as biopreservative in eggs and egg fractions: Synergism through lysozyme
|
Ananou, Samir
|
|
2018
|
89 |
C |
p. 409-417
|
artikel
|
| 14 |
Bactericidal effect of ultraviolet-C treatments applied to honey
|
Roig-Sagués, A.X.
|
|
2018
|
89 |
C |
p. 566-571
|
artikel
|
| 15 |
Bacteriocinogenic Enterococcus faecium inhibits the virulence property of Listeria monocytogenes
|
Ye, Keping
|
|
2018
|
89 |
C |
p. 87-92
|
artikel
|
| 16 |
Beta-glucosidase and esterase activity from Oenococcus oeni: Screening and evaluation during malolactic fermentation in harsh conditions
|
Fia, Giovanna
|
|
2018
|
89 |
C |
p. 262-268
|
artikel
|
| 17 |
Bioactive and technological functionality of a lipid extract from shrimp (L. vannamei) cephalothorax
|
Gómez-Guillén, M.C.
|
|
2018
|
89 |
C |
p. 704-711
|
artikel
|
| 18 |
Case study using commercial dairy sheep flocks: Comparison of the fat nutritional quality of milk produced in mountain and valley farms
|
Bravo-Lamas, Leire
|
|
2018
|
89 |
C |
p. 374-380
|
artikel
|
| 19 |
Centrifugal fractionation of mealworm larvae (Tenebrio molitor, L.) for protein recovery and concentration
|
Purschke, Benedict
|
|
2018
|
89 |
C |
p. 224-228
|
artikel
|
| 20 |
Chia bilayer emulsions with modified sunflower lecithins and chitosan as delivery systems of omega-3 fatty acids
|
Julio, Luciana M.
|
|
2018
|
89 |
C |
p. 581-590
|
artikel
|
| 21 |
Combined effect of NaCl and low temperature on antilisterial bacteriocin production of Lactobacillus plantarum ST202Ch
|
Engelhardt, Tekla
|
|
2018
|
89 |
C |
p. 104-109
|
artikel
|
| 22 |
Combined influence of lactic acid bacteria starter and final pH on the induction of malolactic fermentation and quality of cherry wines
|
Sun, Shu Yang
|
|
2018
|
89 |
C |
p. 449-456
|
artikel
|
| 23 |
Comparative study of ciabatta crust crispness through acoustic and mechanical methods: Effects of wheat malt and protease on dough rheology and crust crispness retention during storage
|
Zadeike, Daiva
|
|
2018
|
89 |
C |
p. 110-116
|
artikel
|
| 24 |
Comparison of extrusion and co-extrusion encapsulation techniques to protect Lactobacillus acidophilus LA3 in simulated gastrointestinal fluids
|
Silva, Marluci P.
|
|
2018
|
89 |
C |
p. 392-399
|
artikel
|
| 25 |
Comparison of quality attributes of refined and whole wheat extruded pasta
|
Vignola, María Belén
|
|
2018
|
89 |
C |
p. 329-335
|
artikel
|
| 26 |
Comparison of the acidification activities of commercial starter cultures in camel and bovine milk
|
Berhe, Tesfemariam
|
|
2018
|
89 |
C |
p. 123-127
|
artikel
|
| 27 |
Contribution of spontaneously-fermented sourdoughs with pear and navel orange for the bread-making
|
Yu, Yafang
|
|
2018
|
89 |
C |
p. 336-343
|
artikel
|
| 28 |
Control microbial growth on fresh chicken meat using pinosylvin inclusion complexes based packaging absorbent pads
|
Silva, Filomena
|
|
2018
|
89 |
C |
p. 148-154
|
artikel
|
| 29 |
Degradation kinetics of phenolic content and antioxidant activity of hardy kiwifruit (Actinidia arguta) puree at different storage temperatures
|
Kim, Ah-Na
|
|
2018
|
89 |
C |
p. 535-541
|
artikel
|
| 30 |
Development of Gracilaria vermiculophylla extract films containing zinc oxide nanoparticles and their application in smoked salmon packaging
|
Baek, Su-Kyoung
|
|
2018
|
89 |
C |
p. 269-275
|
artikel
|
| 31 |
Dry-inoculation method for thermal inactivation studies in wheat flour using freeze-dried Enterococcus faecium NRRL B-2354
|
Xu, Jie
|
|
2018
|
89 |
C |
p. 10-17
|
artikel
|
| 32 |
Edible coating based on modified corn starch/tomato powder: Effect on the quality of dough bread
|
Galvão, Andrêssa M.M.T.
|
|
2018
|
89 |
C |
p. 518-524
|
artikel
|
| 33 |
Editorial Board/Aims and Scope
|
|
|
2018
|
89 |
C |
p. IFC
|
artikel
|
| 34 |
Effect of chickpea protein concentrate on the loaf quality of composite soy-wheat bread
|
Serventi, Luca
|
|
2018
|
89 |
C |
p. 400-402
|
artikel
|
| 35 |
Effect of cooking and packaging conditions on quality of semi-dried green asparagus during cold storage
|
Sergio, L.
|
|
2018
|
89 |
C |
p. 712-718
|
artikel
|
| 36 |
Effect of Lactobacillus plantarum on olive and olive oil quality during fermentation process
|
Hamid abadi Sherahi, Mousa
|
|
2018
|
89 |
C |
p. 572-580
|
artikel
|
| 37 |
Effect of micellar κ-casein dissociation on the formation of soluble protein complexes and acid gel properties
|
Mahomud, Md. Sultan
|
|
2018
|
89 |
C |
p. 255-261
|
artikel
|
| 38 |
Effect of sourdough fermentation and baking process severity on bioactive fiber compounds in immature and ripe wheat flour bread
|
Saa, Danielle Taneyo
|
|
2018
|
89 |
C |
p. 322-328
|
artikel
|
| 39 |
Effect of starter cultures on fermentation of naturally and alkali-treated cv. Conservolea green olives
|
Chranioti, Charikleia
|
|
2018
|
89 |
C |
p. 403-408
|
artikel
|
| 40 |
Effects of a natural antioxidant, polyphenol-rich rosemary (Rosmarinus officinalis L.) extract, on lipid stability of plant-derived omega-3 fatty-acid rich oil
|
Wang, Yu-Zhu
|
|
2018
|
89 |
C |
p. 210-216
|
artikel
|
| 41 |
Effects of some herbal extracts on oxidative stability of corn oil under accelerated oxidation conditions in comparison with some commonly used antioxidants
|
Baştürk, Ayhan
|
|
2018
|
89 |
C |
p. 358-364
|
artikel
|
| 42 |
Entrapment of Lactobacillus casei ATCC393 in the viscus matrix of Pistacia terebinthus resin for functional myzithra cheese manufacture
|
Schoina, Vasiliki
|
|
2018
|
89 |
C |
p. 441-448
|
artikel
|
| 43 |
Ethyl butanoate is synthesised both by alcoholysis and esterification by dairy lactobacilli and propionibacteria
|
Abeijón Mukdsi, María C.
|
|
2018
|
89 |
C |
p. 38-43
|
artikel
|
| 44 |
Evaluation of acrylamide reduction potential of l-asparaginase from Fusarium culmorum (ASP-87) in starchy products
|
Meghavarnam, Anil Kumar
|
|
2018
|
89 |
C |
p. 32-37
|
artikel
|
| 45 |
Evaluation of xylan as carbon source for Weissella spp., a predominant strain in pozol fermentation
|
López-Hernández, Marisol
|
|
2018
|
89 |
C |
p. 192-197
|
artikel
|
| 46 |
Flour from sprouted wheat as a new ingredient in bread-making
|
Marti, Alessandra
|
|
2018
|
89 |
C |
p. 237-243
|
artikel
|
| 47 |
Formation and characterization of zein-caseinate-pectin complex nanoparticles for encapsulation of eugenol
|
Veneranda, Marco
|
|
2018
|
89 |
C |
p. 596-603
|
artikel
|
| 48 |
Freezing as pretreatment in instant controlled pressure drop (DIC) texturing of dried carrot chips: Impact of freezing temperature
|
Peng, Jian
|
|
2018
|
89 |
C |
p. 365-373
|
artikel
|
| 49 |
Functional characterization and biotechnological potential of exopolysaccharide produced by Lactobacillus rhamnosus strains isolated from human breast milk
|
Riaz Rajoka, Muhammad Shahid
|
|
2018
|
89 |
C |
p. 638-647
|
artikel
|
| 50 |
Functional effects of xanthan gum on quality attributes and microstructure of extruded sorghum-wheat composite dough and bread
|
Jafari, Morteza
|
|
2018
|
89 |
C |
p. 551-558
|
artikel
|
| 51 |
Functional properties and sensory value of snack bars added with common bean flour as a source of bioactive compounds
|
Ramírez-Jiménez, Aurea K.
|
|
2018
|
89 |
C |
p. 674-680
|
artikel
|
| 52 |
Guar gum and ginseng extract coatings maintain the quality of sweet cherry
|
Dong, Feng
|
|
2018
|
89 |
C |
p. 117-122
|
artikel
|
| 53 |
High-pressure induced thermo-viscoelasticity and dynamic rheology of gum Arabic and chitosan aqueous dispersions
|
Vatankhah, Hamed
|
|
2018
|
89 |
C |
p. 291-298
|
artikel
|
| 54 |
Identification of carotenoid isomers in crude and bleached palm oils by mass spectrometry
|
Ribeiro, José A.A.
|
|
2018
|
89 |
C |
p. 631-637
|
artikel
|
| 55 |
Impact of Chlorella vulgaris on the rheology of wheat flour dough and bread texture
|
Graça, C.
|
|
2018
|
89 |
C |
p. 466-474
|
artikel
|
| 56 |
Impact of fermentation and extrusion processing on physicochemical, sensory and bioactive properties of rice-black gram mixed flour
|
Rani, Poonam
|
|
2018
|
89 |
C |
p. 155-163
|
artikel
|
| 57 |
Impact of in-vitro gastro-pancreatic digestion on polyphenols and cinnamaldehyde bioaccessibility and antioxidant activity in stirred cinnamon-fortified yogurt
|
Helal, Ahmed
|
|
2018
|
89 |
C |
p. 164-170
|
artikel
|
| 58 |
Impact of pomegranate peel nanoparticles on quality attributes of meatballs during refrigerated storage
|
Morsy, Mohamed K.
|
|
2018
|
89 |
C |
p. 489-495
|
artikel
|
| 59 |
Impacts of processing conditions on digestive recovery of polyphenolic compounds and stability of the antioxidant activity of green tea infusion during in vitro gastrointestinal digestion
|
Donlao, Natthawuddhi
|
|
2018
|
89 |
C |
p. 648-656
|
artikel
|
| 60 |
Inactivation with UV-radiation and internalization assessment of coliforms and Escherichia coli in aquaponically grown lettuce
|
Moriarty, Matthew J.
|
|
2018
|
89 |
C |
p. 624-630
|
artikel
|
| 61 |
Influence of casing material on the formation of efflorescences on dry fermented sausages
|
Walz, Felix H.
|
|
2018
|
89 |
C |
p. 434-440
|
artikel
|
| 62 |
Influence of pH on foaming and rheological properties of aerated high sugar system with egg white protein and hydroxypropylmethylcellulose
|
Sadahira, Mitie S.
|
|
2018
|
89 |
C |
p. 350-357
|
artikel
|
| 63 |
Inulin, hi-maize, and trehalose as thermal protectants for increasing viability of Lactobacillus acidophilus encapsulated by spray drying
|
Nunes, Graciele Lorenzoni
|
|
2018
|
89 |
C |
p. 128-133
|
artikel
|
| 64 |
Isolation of folate-producing Weissella spp. from Thai fermented fish (Plaa Som Fug)
|
Deatraksa, Janejira
|
|
2018
|
89 |
C |
p. 388-391
|
artikel
|
| 65 |
Isoprenoids composition and colour to differentiate virgin olive oils from a specific mill
|
Mapelli-Brahm, Paula
|
|
2018
|
89 |
C |
p. 18-23
|
artikel
|
| 66 |
Malaysian stingless bee and Tualang honeys: A comparative characterization of total antioxidant capacity and phenolic profile using liquid chromatography-mass spectrometry
|
Ranneh, Yazan
|
|
2018
|
89 |
C |
p. 1-9
|
artikel
|
| 67 |
Mesquite (Prosopis alba) flour as a novel ingredient for obtaining a “panettone-like” bread. Applicability of part-baking technology
|
Bigne, Facundo
|
|
2018
|
89 |
C |
p. 666-673
|
artikel
|
| 68 |
Microbiological hazards and potential of spontaneously fermented game meat sausages: A focus on lactic acid bacteria diversity
|
Zgomba Maksimovic, Ana
|
|
2018
|
89 |
C |
p. 418-426
|
artikel
|
| 69 |
Mobilization of phenolic antioxidants from grape, apple and pitahaya residues via solid state fungal fermentation and carbohydrase treatment
|
Zambrano, Carolina
|
|
2018
|
89 |
C |
p. 457-465
|
artikel
|
| 70 |
Modification of starch using low pressure radio frequency air plasma
|
Banura, Sidhant
|
|
2018
|
89 |
C |
p. 719-724
|
artikel
|
| 71 |
Occurrence, populations, diversity, and growth potential of spore-forming bacteria in “requeijão cremoso”
|
Oliveira, Rodrigo B.A.
|
|
2018
|
89 |
C |
p. 24-31
|
artikel
|
| 72 |
Optimization of additives and their combination to improve the quality of refrigerated dough
|
Tao, Han
|
|
2018
|
89 |
C |
p. 482-488
|
artikel
|
| 73 |
Optimization of fermentation conditions and comparison of flavor compounds for three fermented greengage wines
|
Tian, Tiantian
|
|
2018
|
89 |
C |
p. 542-550
|
artikel
|
| 74 |
Optimization of the gelatinization conditions to improve the expansion and crispiness of fish crackers using RSM
|
Ramesh, Reshma
|
|
2018
|
89 |
C |
p. 248-254
|
artikel
|
| 75 |
Optimization of ultrasound-assisted extraction of natural antioxidants from Piper betle using response surface methodology
|
Ali, Ameena
|
|
2018
|
89 |
C |
p. 681-688
|
artikel
|
| 76 |
Optimization of water in olive oil nano-emulsions composition with bioactive compounds by response surface methodology
|
Katsouli, Maria
|
|
2018
|
89 |
C |
p. 740-748
|
artikel
|
| 77 |
Peroxidase inactivation kinetics is affected by the addition of calcium chloride in fruit beverages
|
Kubo, M.T.K.
|
|
2018
|
89 |
C |
p. 610-616
|
artikel
|
| 78 |
Physicochemical factors affecting the growth and mycotoxin production of Penicillium strains in a synthetic cheese medium
|
Casquete, Rocío
|
|
2018
|
89 |
C |
p. 179-185
|
artikel
|
| 79 |
Physico-chemical properties, phytochemicals and DPPH radical scavenging activity of supercritical fluid extruded lentils
|
Lv, Ying
|
|
2018
|
89 |
C |
p. 315-321
|
artikel
|
| 80 |
Physiochemical and nutritional characterization of coconut (Cocos nucifera L.) haustorium based extrudates
|
Arivalagan, M.
|
|
2018
|
89 |
C |
p. 171-178
|
artikel
|
| 81 |
Preparation and characterization of a chitosan film with grape seed extract-carvacrol microcapsules and its effect on the shelf-life of refrigerated Salmon (Salmo salar)
|
Alves, Vera L.C.D.
|
|
2018
|
89 |
C |
p. 525-534
|
artikel
|
| 82 |
Prevention of iron-polyphenol complex formation by chelation in black tea
|
McGee, Elisa June Teresa
|
|
2018
|
89 |
C |
p. 756-762
|
artikel
|
| 83 |
Probiotic capability in yeasts: Set-up of a screening method
|
Arévalo-Villena, María
|
|
2018
|
89 |
C |
p. 657-665
|
artikel
|
| 84 |
Production of fructo-oligosaccharides by Aspergillus ibericus and their chemical characterization
|
Nobre, C.
|
|
2018
|
89 |
C |
p. 58-64
|
artikel
|
| 85 |
Quality characteristics of fat-reduced emulsion-type pork sausage by partial substitution of sodium chloride with calcium chloride, potassium chloride and magnesium chloride
|
Kim, Gap-Don
|
|
2018
|
89 |
C |
p. 140-147
|
artikel
|
| 86 |
Recent developments in shelf-life extension of fresh-cut fruits and vegetables by application of different edible coatings: A review
|
Yousuf, Basharat
|
|
2018
|
89 |
C |
p. 198-209
|
artikel
|
| 87 |
Relating sensory analysis with SPME-GC-MS data for Spanish-style green table olive aroma profiling
|
López-López, Antonio
|
|
2018
|
89 |
C |
p. 725-734
|
artikel
|
| 88 |
Saponin composition complexities in hypocotyls and cotyledons of nine soybean varieties
|
Chitisankul, Wanida T.
|
|
2018
|
89 |
C |
p. 93-103
|
artikel
|
| 89 |
Sensory profiling and preference mapping of Australian puffed desi chickpeas
|
Paul Mukhopadhyay, Soumi
|
|
2018
|
89 |
C |
p. 229-236
|
artikel
|
| 90 |
Starch digestibility and properties of fresh pasta made with semolina-based liquid sourdough
|
Fois, Simonetta
|
|
2018
|
89 |
C |
p. 496-502
|
artikel
|
| 91 |
Symbiotic microencapsulation to enhance Lactobacillus acidophilus survival
|
Silva, Karen Cristina Guedes
|
|
2018
|
89 |
C |
p. 503-509
|
artikel
|
| 92 |
Teas and herbal infusions as sources of melatonin and other bioactive non-nutrient components
|
Herrera, Teresa
|
|
2018
|
89 |
C |
p. 65-73
|
artikel
|
| 93 |
Technological potential of Bifidobacterium aesculapii strains for fermented soymilk production
|
Patrignani, F.
|
|
2018
|
89 |
C |
p. 689-696
|
artikel
|
| 94 |
Tef protein: Solubility characterization, in-vitro digestibility and its suitability as a gluten free ingredient
|
Shumoy, Habtu
|
|
2018
|
89 |
C |
p. 697-703
|
artikel
|
| 95 |
Textural, physical and sensory impacts of the use of green banana puree to replace fat in reduced sugar pound cakes
|
Oliveira de Souza, Naara Caroline
|
|
2018
|
89 |
C |
p. 617-623
|
artikel
|
| 96 |
The effect of different agitations and temperature maintainings on viscoelastic properties of full-fat processed cheese spreads
|
Černíková, Michaela
|
|
2018
|
89 |
C |
p. 244-247
|
artikel
|
| 97 |
The effect of different frequencies of ultrasound on the activity of horseradish peroxidase
|
Tsikrika, Konstantina
|
|
2018
|
89 |
C |
p. 591-595
|
artikel
|
| 98 |
The effect of dry aging on instrumental, chemical and microbiological parameters of organic beef loin muscle
|
Hulánková, R.
|
|
2018
|
89 |
C |
p. 559-565
|
artikel
|
| 99 |
The effect of essential oil and extract from sage (Salvia officinalis L.) herbal dust (food industry by-product) on the oxidative and microbiological stability of fresh pork sausages
|
Šojić, Branislav
|
|
2018
|
89 |
C |
p. 749-755
|
artikel
|
| 100 |
The effect of semolina replacement with protein powder from fish (Pseudophycis bachus) on the physicochemical characteristics of pasta
|
Desai, Ajay
|
|
2018
|
89 |
C |
p. 52-57
|
artikel
|
| 101 |
The effects of alcohol fermentation on the extraction of antioxidant compounds and flavonoids of pomelo peel
|
Tian, Xiaoju
|
|
2018
|
89 |
C |
p. 763-769
|
artikel
|
| 102 |
The identification of three mammalian gelatins by liquid chromatography-high resolution mass spectrometry
|
Sha, Xiao-Mei
|
|
2018
|
89 |
C |
p. 74-86
|
artikel
|
| 103 |
Trehalose as a cryoprotectant in freeze-dried wheat sourdough production
|
Stefanello, Raquel Facco
|
|
2018
|
89 |
C |
p. 510-517
|
artikel
|
| 104 |
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