| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Abscisic acid treated olive seeds as a natural source of bioactive compounds
|
Flores, Gema
|
|
2018
|
90 |
C |
p. 556-561
|
artikel
|
| 2 |
A Candida parapsilosis inactivation-based UV-C process for calamansi (Citrus microcarpa) juice drink
|
Gabriel, Alonzo A.
|
|
2018
|
90 |
C |
p. 157-163
|
artikel
|
| 3 |
Antioxidant effects of citrus pomace extracts processed by super-heated steam
|
Wang, Lei
|
|
2018
|
90 |
C |
p. 331-338
|
artikel
|
| 4 |
Application of freeze-dried Enterococcus faecium NRRL B-2354 in radio-frequency pasteurization of wheat flour
|
Xu, Jie
|
|
2018
|
90 |
C |
p. 124-131
|
artikel
|
| 5 |
Application of high voltage electrical discharge plasma for the inactivation of Escherichia coli ATCC 700891 in tangerine juice
|
Yannam, Sudheer Kumar
|
|
2018
|
90 |
C |
p. 180-185
|
artikel
|
| 6 |
A preliminary Rancimat-based kinetic approach of detecting olive oil adulteration
|
Heidarpour, Mansooreh
|
|
2018
|
90 |
C |
p. 77-82
|
artikel
|
| 7 |
Aqueous extract of Gracilaria birdiae (Plastino & Oliveira) as a texture modifier in fermented milks
|
Tavares Estevam, Adriana Carneiro
|
|
2018
|
90 |
C |
p. 418-423
|
artikel
|
| 8 |
Assessment of malting and mash bio-acidification on the turnover of sorghum cyanogenic glucoside and protein hydrolysis improvement
|
Tokpohozin, Sedjro Emile
|
|
2018
|
90 |
C |
p. 303-309
|
artikel
|
| 9 |
Assessment of phenolic compounds in virgin olive oil by response surface methodology with particular focus on flavonoids and lignans
|
de Torres, Antonia
|
|
2018
|
90 |
C |
p. 22-30
|
artikel
|
| 10 |
Authentication of leguminous-based products by targeted biomarkers using high resolution time of flight mass spectrometry
|
Huschek, Gerd
|
|
2018
|
90 |
C |
p. 164-171
|
artikel
|
| 11 |
Bee pollen as a functional ingredient in gluten-free bread: A physical-chemical, technological and sensory approach
|
Conte, Paola
|
|
2018
|
90 |
C |
p. 1-7
|
artikel
|
| 12 |
Bioaffinity immobilization and characterization of α-galactosidase on aminophenylboronicacid derivatized chitosan and Sepabeads EC-EA
|
Demir, Tuğba
|
|
2018
|
90 |
C |
p. 547-555
|
artikel
|
| 13 |
Bread from wheat flour partially replaced by fermented chickpea flour: Optimizing the formulation and fuzzy analysis of sensory data
|
Shrivastava, Chandrima
|
|
2018
|
90 |
C |
p. 215-223
|
artikel
|
| 14 |
Changes in enzymatic activity, technological quality and gamma-aminobutyric acid (GABA) content of wheat flour as affected by germination
|
Baranzelli, Julia
|
|
2018
|
90 |
C |
p. 483-490
|
artikel
|
| 15 |
Characterization of a microbial community developing during refrigerated storage of vacuum packed Yao meat, a Chinese traditional food
|
Zhang, Yingtong
|
|
2018
|
90 |
C |
p. 562-569
|
artikel
|
| 16 |
Characterization of freeze-dried Lactobacillus acidophilus in goat milk powder and tablet: Optimization of the composite cryoprotectants and evaluation of storage stability at different temperature
|
Shu, Guowei
|
|
2018
|
90 |
C |
p. 70-76
|
artikel
|
| 17 |
Characterization of Lactobacillus amylolyticus L6 as potential probiotics based on genome sequence and corresponding phenotypes
|
Fei, Yongtao
|
|
2018
|
90 |
C |
p. 460-468
|
artikel
|
| 18 |
Characterization of yeasts isolated from kefir as a probiotic and its synergic interaction with the wine byproduct grape seed flour/extract
|
Cho, Yun-Ju
|
|
2018
|
90 |
C |
p. 535-539
|
artikel
|
| 19 |
Chemical, olfactometric and sensory description of single-variety cider apple juices obtained by cryo-extraction
|
Picinelli Lobo, Anna
|
|
2018
|
90 |
C |
p. 193-200
|
artikel
|
| 20 |
Coffee silverskin as fat replacer in cake formulations and its effect on physical, chemical and sensory attributes of cakes
|
Ateş, Gizem
|
|
2018
|
90 |
C |
p. 519-525
|
artikel
|
| 21 |
Combined enzymatic and crossflow microfiltration process to assure the colloidal stability of beer
|
Cimini, Alessio
|
|
2018
|
90 |
C |
p. 132-137
|
artikel
|
| 22 |
Comparative study on protein polymerization in whole-wheat dough modified by transglutaminase and glucose oxidase
|
Niu, Meng
|
|
2018
|
90 |
C |
p. 323-330
|
artikel
|
| 23 |
Comparison of bacterial diversity profiles and microbial safety assessment of salami, Chinese dry-cured sausage and Chinese smoked-cured sausage by high-throughput sequencing
|
Wang, Xinhui
|
|
2018
|
90 |
C |
p. 108-115
|
artikel
|
| 24 |
Complex coacervation: Encapsulation and controlled release of active agents in food systems
|
Eghbal, Noushin
|
|
2018
|
90 |
C |
p. 254-264
|
artikel
|
| 25 |
Conjugated linoleic acid production and probiotic assessment of Lactobacillus plantarum isolated from Pico cheese
|
Ribeiro, Susana C.
|
|
2018
|
90 |
C |
p. 403-411
|
artikel
|
| 26 |
Design, fabrication, and evaluation a laboratory dry-peeling system for hazelnut using infrared radiation
|
Eskandari, Jalal
|
|
2018
|
90 |
C |
p. 570-576
|
artikel
|
| 27 |
Development and characterization of microcapsules containing Bifidobacterium Bb-12 produced by complex coacervation followed by freeze drying
|
Marques da Silva, Thaiane
|
|
2018
|
90 |
C |
p. 412-417
|
artikel
|
| 28 |
Disclosing diversity of exopolysaccharide-producing lactobacilli from Spanish natural ciders
|
Puertas, Ana Isabel
|
|
2018
|
90 |
C |
p. 469-474
|
artikel
|
| 29 |
Effect of citrus peel on phenolic compounds, organic acids and antioxidant activity of soy sauce
|
Peng, Mingye
|
|
2018
|
90 |
C |
p. 627-635
|
artikel
|
| 30 |
Effect of fillet temperature on lipoxygenase activity in sardine mince with and without milk protein concentrate
|
Tolasa Yılmaz, Şebnem
|
|
2018
|
90 |
C |
p. 38-44
|
artikel
|
| 31 |
Effect of mild heat treatment on shelf life of fresh lotus root
|
Li, Shuyi
|
|
2018
|
90 |
C |
p. 83-89
|
artikel
|
| 32 |
Effect of roasting on physico-chemical properties, antioxidant capacity, and oxidative stability of wheat germ oil
|
Zou, Yanping
|
|
2018
|
90 |
C |
p. 246-253
|
artikel
|
| 33 |
Effect of sucrose concentration and pH onto the physical stability of β-carotene nanocapsules
|
González-Reza, R.M.
|
|
2018
|
90 |
C |
p. 354-361
|
artikel
|
| 34 |
Effects of controlled thawing media temperatures on quality and safety of pre-rigor frozen Atlantic cod (Gadus morhua)
|
Roiha, Irja Sunde
|
|
2018
|
90 |
C |
p. 138-144
|
artikel
|
| 35 |
Effects of fermentation on proximate composition, mineral profile and antinutrients of tamarind (Tamarindus indica L.) seed in the production of daddawa-type condiment
|
Olagunju, Omotola F.
|
|
2018
|
90 |
C |
p. 455-459
|
artikel
|
| 36 |
Effects of fungal growth on the firmness of a cheese analogue formulated with different casein-to-fat ratios
|
Jurado, Miguel
|
|
2018
|
90 |
C |
p. 145-151
|
artikel
|
| 37 |
Effects of ozone treatment on postharvest carrot quality
|
Souza, Lauana Pellanda de
|
|
2018
|
90 |
C |
p. 53-60
|
artikel
|
| 38 |
Effects of processing and storage on the stability of the red biocolorant apigeninidin from sorghum
|
Akogou, F.U.G.
|
|
2018
|
90 |
C |
p. 592-597
|
artikel
|
| 39 |
Evaluation of thermal process lethality for non-pathogenic Escherichia coli as a surrogate for Salmonella in ground beef
|
Redemann, Morgan A.
|
|
2018
|
90 |
C |
p. 290-296
|
artikel
|
| 40 |
Fermentation of dromedary camel (Camelus dromedarius) milk by Enterococcus faecium, Streptococcus macedonicus as a potential alternative of fermented cow milk
|
El Hatmi, Halima
|
|
2018
|
90 |
C |
p. 373-380
|
artikel
|
| 41 |
Food processing and digestion: The effect of extrusion process on bioactive compounds in extrudates with artichoke leaf powder and resulting in vitro cynarin and cynaroside bioaccessibility
|
Guven, Ozge
|
|
2018
|
90 |
C |
p. 232-237
|
artikel
|
| 42 |
Fortification of set-type yoghurts with Elaeagnus angustifolia L. flours: Effects on physicochemical, textural, and microstructural characteristics
|
Öztürk, Hale İnci
|
|
2018
|
90 |
C |
p. 620-626
|
artikel
|
| 43 |
GlutoPeak method improvement for gluten aggregation measurement of whole wheat flour
|
Wang, Jungang
|
|
2018
|
90 |
C |
p. 8-14
|
artikel
|
| 44 |
Growth and characterization of spherical cinnamon nanoparticles: Evaluation of antibacterial efficacy
|
Salim, Ali Aqeel
|
|
2018
|
90 |
C |
p. 346-353
|
artikel
|
| 45 |
Growth delay analysis of heat-injured Salmonella Enteritidis in ground beef by real-time PCR
|
Kawasaki, Susumu
|
|
2018
|
90 |
C |
p. 499-504
|
artikel
|
| 46 |
IFC - Aims & Scope, Copyright, Publication information, Orders & Claims, Advertising information, Author inquiries, Permissions, Funding body, Permanence of paper and GFA link in double column
|
|
|
2018
|
90 |
C |
p. IFC
|
artikel
|
| 47 |
Impact of chitosan application technique on refrigerated catfish fillet quality
|
Bonilla, Franklin
|
|
2018
|
90 |
C |
p. 277-282
|
artikel
|
| 48 |
Impact of technological processes on buffalo and bovine milk fat crystallization behavior and milk fat globule membrane phospholipids profile
|
Ali, Abdelmoneim H.
|
|
2018
|
90 |
C |
p. 424-432
|
artikel
|
| 49 |
Improved detection and enumeration of yeasts in wine by Cells-qPCR
|
Soares-Santos, Verónica
|
|
2018
|
90 |
C |
p. 90-97
|
artikel
|
| 50 |
Improvement of sensorial and technological characteristics of extruded breakfast cereals enriched with whole grain wheat flour and jabuticaba (Myrciaria cauliflora) peel
|
Oliveira, Ludmilla C.
|
|
2018
|
90 |
C |
p. 207-214
|
artikel
|
| 51 |
Incorporation of Opuntia macrorhiza Engelm. in cake-making: Physical and sensory characteristics
|
Chahdoura, Hassiba
|
|
2018
|
90 |
C |
p. 15-21
|
artikel
|
| 52 |
Influence of freezing, pasteurization and maturation on Tiúba honey quality
|
Ribeiro, Geovana Piveta
|
|
2018
|
90 |
C |
p. 607-612
|
artikel
|
| 53 |
Influence of sampling and DNA extraction on 16S rRNA gene amplicon sequencing - Comparison of the bacterial community between two food processing plants
|
Witte, Anna Kristina
|
|
2018
|
90 |
C |
p. 186-192
|
artikel
|
| 54 |
In-situ activity of α-amylase in the presence of controlled-frequency moderate electric fields
|
Samaranayake, Chaminda P.
|
|
2018
|
90 |
C |
p. 448-454
|
artikel
|
| 55 |
Investigation of drying conditions on bioactive compounds, lipid oxidation, and enzyme activity of Oregon hazelnuts (Corylus avellana L.)
|
Wang, Wenjie
|
|
2018
|
90 |
C |
p. 526-534
|
artikel
|
| 56 |
Iron, copper and silver nanoparticles: Green synthesis using green and black tea leaves extracts and evaluation of antibacterial, antifungal and aflatoxin B1 adsorption activity
|
Asghar, Muhammad Asif
|
|
2018
|
90 |
C |
p. 98-107
|
artikel
|
| 57 |
Microbial load of white cheese process lines after CIP and COP: A case study in Turkey
|
İpek, Dilvin
|
|
2018
|
90 |
C |
p. 505-512
|
artikel
|
| 58 |
Microbial shelf stability assessment of osmotically dehydrated smoky apples
|
Akharume, Felix
|
|
2018
|
90 |
C |
p. 61-69
|
artikel
|
| 59 |
Microencapsulation of fish oil with alginate: In-vitro evaluation and controlled release
|
Bannikova, Anna
|
|
2018
|
90 |
C |
p. 310-315
|
artikel
|
| 60 |
Microwave pretreated esterification improved the substitution degree, structural and physicochemical properties of potato starch esters
|
Zhao, Kun
|
|
2018
|
90 |
C |
p. 116-123
|
artikel
|
| 61 |
Mutually stimulating interactions between lactic acid bacteria and Saccharomyces cerevisiae in sourdough fermentation
|
Sieuwerts, Sander
|
|
2018
|
90 |
C |
p. 201-206
|
artikel
|
| 62 |
NMR approach for the authentication of 10 cinnamon spice accessions analyzed via chemometric tools
|
Farag, Mohamed A.
|
|
2018
|
90 |
C |
p. 491-498
|
artikel
|
| 63 |
Nutritional and consumers acceptance of biscuit made from wheat flour fortified with partially defatted groundnut paste
|
Dauda, Adegbola Oladele
|
|
2018
|
90 |
C |
p. 265-269
|
artikel
|
| 64 |
Omega-3- and fibre-enriched chicken nuggets by replacement of chicken skin with chia (Salvia hispanica L.) flour
|
Barros, Julliane Carvalho
|
|
2018
|
90 |
C |
p. 283-289
|
artikel
|
| 65 |
Optimization of gamma-aminobutyric acid production using sea tangle extract by lactic acid bacterial fermentation
|
Kim, Deok-Hoon
|
|
2018
|
90 |
C |
p. 636-642
|
artikel
|
| 66 |
Oxidative stability of DHA in β-lactoglobulin/oleic acid-modified chitosan oligosaccharide nanoparticles during storage in skim milk
|
Ha, Ho-Kyung
|
|
2018
|
90 |
C |
p. 440-447
|
artikel
|
| 67 |
Pathogenicity and antibiotic resistance of coagulase-negative staphylococci isolated from retailing chicken meat
|
Wang, Huawei
|
|
2018
|
90 |
C |
p. 152-156
|
artikel
|
| 68 |
Phenolic compound profiles and their seasonal variations in new red-phenotype head-forming Chinese cabbages
|
Lee, Hyeyoung
|
|
2018
|
90 |
C |
p. 433-439
|
artikel
|
| 69 |
Physicochemical properties and biological activities of a high-theabrownins instant Pu-erh tea produced using Aspergillus tubingensis
|
Wang, Qiuping
|
|
2018
|
90 |
C |
p. 598-605
|
artikel
|
| 70 |
Physicochemical properties and metabolomic profile of gluten-free spaghetti prepared with unripe plantain flours
|
Patiño-Rodríguez, Omar
|
|
2018
|
90 |
C |
p. 297-302
|
artikel
|
| 71 |
Potentiality of gluten-free chocolate cookies with added inulin/oligofructose: Chemical, physical and sensory characterization
|
da Silva, Tatiane Ferreira
|
|
2018
|
90 |
C |
p. 172-179
|
artikel
|
| 72 |
Preparation of non-traditional Dickkopf and Richard wheat flakes: Phenolic and vitamin profiles and antioxidant activity
|
Sumczynski, Daniela
|
|
2018
|
90 |
C |
p. 31-37
|
artikel
|
| 73 |
Primary and secondary metabolites as a tool for differentiation of apple juice according to cultivar and geographical origin
|
Bat, Karmen Bizjak
|
|
2018
|
90 |
C |
p. 238-245
|
artikel
|
| 74 |
Production of functional probiotic ice creams with white and dark blue fruits of Myrtus communis: The comparison of the prebiotic potentials on Lactobacillus casei 431 and functional characteristics
|
Öztürk, Hale İnci
|
|
2018
|
90 |
C |
p. 339-345
|
artikel
|
| 75 |
Quality parameters of black carp (Mylopharyngodon piceus) raised in lotic and lentic freshwater systems
|
Harimana, Yves
|
|
2018
|
90 |
C |
p. 45-52
|
artikel
|
| 76 |
Reductions of anti-nutritional factors of germinated soybeans by ultraviolet and infrared treatments for snack chips preparation
|
Maetens, Emma
|
|
2018
|
90 |
C |
p. 513-518
|
artikel
|
| 77 |
Response to the paper “The effect of prebiotics on the viability of encapsulated probiotic bacteria”
|
Hajipour, Neda
|
|
2018
|
90 |
C |
p. 606
|
artikel
|
| 78 |
Rheological and structural properties of tart cherry puree as affected by particle size reduction
|
Lukhmana, N.
|
|
2018
|
90 |
C |
p. 650-657
|
artikel
|
| 79 |
Sodium substitutes in Prato cheese: Impact on the physicochemical parameters, rheology aspects and sensory acceptance
|
Costa, Renata Golin Bueno
|
|
2018
|
90 |
C |
p. 643-649
|
artikel
|
| 80 |
Solid-state fermentation with Rhizopus oligosporus and Yarrowia lipolytica improved nutritional and flavour properties of okara
|
Vong, Weng Chan
|
|
2018
|
90 |
C |
p. 316-322
|
artikel
|
| 81 |
Soybean meal and fermented soybean meal as functional ingredients for the production of low-carb, high-protein, high-fiber and high isoflavones biscuits
|
Silva, Fabricio de Oliveira
|
|
2018
|
90 |
C |
p. 224-231
|
artikel
|
| 82 |
Spirulina for snack enrichment: Nutritional, physical and sensory evaluations
|
Lucas, Bárbara Franco
|
|
2018
|
90 |
C |
p. 270-276
|
artikel
|
| 83 |
Stabilization of W/O/W multiple emulsion loaded with Hibiscus sabdariffa extract through protein-polysaccharide complexes
|
Pimentel-Moral, Sandra
|
|
2018
|
90 |
C |
p. 389-395
|
artikel
|
| 84 |
Storage quality and microbiological safety of high pressure pasteurized liquorice root sherbet
|
Aday, Serpil
|
|
2018
|
90 |
C |
p. 613-619
|
artikel
|
| 85 |
“Structural characterization of protein isolates obtained from chia (Salvia hispanica L.) seeds”
|
López, Débora Natalia
|
|
2018
|
90 |
C |
p. 396-402
|
artikel
|
| 86 |
The consequences of implicit factors as cross-protective stresses on freeze-dried Bacillus subtilis SB-MYP-1 with soybean flour during storage
|
Gasaluck, Piyawan
|
|
2018
|
90 |
C |
p. 475-482
|
artikel
|
| 87 |
The effect of chickpea protein isolate in combination with transglutaminase and xanthan on the physical and rheological characteristics of gluten free muffins and batter based on millet flour
|
Shaabani, Sanaz
|
|
2018
|
90 |
C |
p. 362-372
|
artikel
|
| 88 |
The effect of salt reduction on the microbial community structure and quality characteristics of sliced roast beef and turkey breast
|
Bower, Chad G.
|
|
2018
|
90 |
C |
p. 583-591
|
artikel
|
| 89 |
Ultrasonic-microwave assisted extraction, characterization and biological activity of pectin from jackfruit peel
|
Xu, Shu-Ying
|
|
2018
|
90 |
C |
p. 577-582
|
artikel
|
| 90 |
Use of burdock root flour as a prebiotic ingredient in cookies
|
Moro, Thaísa Menezes Alves
|
|
2018
|
90 |
C |
p. 540-546
|
artikel
|
| 91 |
Use of starter cultures for table olives fermentation as possibility to improve the quality of thermally stabilized olive-based paste
|
Cosmai, Lucrezia
|
|
2018
|
90 |
C |
p. 381-388
|
artikel
|
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