| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Active hydroxypropyl methylcellulose-based composite coating powder to maintain the quality of fresh mango
|
Klangmuang, Ploy
|
|
2018
|
91 |
C |
p. 541-548
|
article
|
| 2 |
Active taste compounds in juice from oranges symptomatic for Huanglongbing (HLB) citrus greening disease
|
Dala Paula, Bruno M.
|
|
2018
|
91 |
C |
p. 518-525
|
article
|
| 3 |
Antioxidant capacity of fermented soybeans and their protective effect on protein oxidation in largemouth bass (Micropterus salmoides) during repeated freezing-thawing (FT) treatments
|
Shao, Ying
|
|
2018
|
91 |
C |
p. 213-221
|
article
|
| 4 |
A potentially functional yogurt co-fermentation with Gnaphalium affine
|
Gao, Hao-Xiang
|
|
2018
|
91 |
C |
p. 423-430
|
article
|
| 5 |
A process to decontaminate sliced fresh cucumber (Cucumis sativus) using electron beam irradiation
|
Joshi, Brinda
|
|
2018
|
91 |
C |
p. 95-101
|
article
|
| 6 |
Assessment of interaction of vanillin with barley, pea and whey proteins: Binding properties and sensory characteristics
|
Houde, Marika
|
|
2018
|
91 |
C |
p. 133-142
|
article
|
| 7 |
A three-step sensory-based approach to maximize consumer acceptability for new low-sugar licorice-chocolate-flavored milk drink
|
Azami, Tayebe
|
|
2018
|
91 |
C |
p. 375-381
|
article
|
| 8 |
Bacteriophages as modulator for the human gut microbiota: Release from dairy food systems and survival in a dynamic human gastrointestinal model
|
Samtlebe, Meike
|
|
2018
|
91 |
C |
p. 235-241
|
article
|
| 9 |
Beer produced via hydrodynamic cavitation retains higher amounts of xanthohumol and other hops prenylflavonoids
|
Ciriminna, Rosaria
|
|
2018
|
91 |
C |
p. 160-167
|
article
|
| 10 |
Bioactive properties of Agaricus bisporus and Terfezia claveryi proteins hydrolyzed by gastrointestinal proteases
|
Farzaneh, Parisa
|
|
2018
|
91 |
C |
p. 322-329
|
article
|
| 11 |
Changes on the rheological properties of pectin-enriched mango nectar by high intensity ultrasound
|
Huang, Bohui
|
|
2018
|
91 |
C |
p. 414-422
|
article
|
| 12 |
Clarification effect of collagen hydrolysate clarifier on chrysanthemum beverage
|
Zhang, Qi-Xian
|
|
2018
|
91 |
C |
p. 70-76
|
article
|
| 13 |
Combination effect of high pressure treatment and ethanolic extract from coconut husk on gel properties of sardine surimi
|
Buamard, Natchaphol
|
|
2018
|
91 |
C |
p. 361-367
|
article
|
| 14 |
Combination of Span 20 and pH-assisted walnut oil extraction during aqueous extraction process
|
Chen, Jia
|
|
2018
|
91 |
C |
p. 477-483
|
article
|
| 15 |
Combined effect of sodium hypochlorite and gamma-irradiation for the control of Vibrio vulnificus in fresh oyster and clam
|
Park, Shin Young
|
|
2018
|
91 |
C |
p. 568-572
|
article
|
| 16 |
Comparing the analytical performance of near and mid infrared spectrometers for evaluating pomegranate juice quality
|
Arendse, Ebrahiema
|
|
2018
|
91 |
C |
p. 180-190
|
article
|
| 17 |
Comparison of functional properties of edible insects and protein preparations thereof
|
Zielińska, Ewelina
|
|
2018
|
91 |
C |
p. 168-174
|
article
|
| 18 |
Corrigendum to “Water uptake and cooking losses in Octopus vulgaris during industrial and domestic processing” [LWT - Food Science and Technology 78 (2017) 8–15]
|
Mendes, Rogério
|
|
2018
|
91 |
C |
p. 84
|
article
|
| 19 |
Development of non-dairy fermented probiotic drink based on germinated and ungerminated cereals and legume
|
Chavan, Mayuri
|
|
2018
|
91 |
C |
p. 339-344
|
article
|
| 20 |
Effect of acid hydrolysis and OSA esterification of waxy cassava starch on emulsifying properties in Pickering-type emulsions
|
Fonseca-Florido, H.A.
|
|
2018
|
91 |
C |
p. 258-264
|
article
|
| 21 |
Effect of cold atmospheric pressure plasma treatment on inactivation of Campylobacter jejuni on chicken skin and breast fillet
|
Rossow, Marko
|
|
2018
|
91 |
C |
p. 265-270
|
article
|
| 22 |
Effect of high pressure treatment on functional, rheological and structural properties of kidney bean protein isolate
|
Ahmed, Jasim
|
|
2018
|
91 |
C |
p. 191-197
|
article
|
| 23 |
Effect of intermittent corona discharge plasma treatment for improving microbial quality and shelf life of kumquat (Citrus japonica) fruits
|
Puligundla, Pradeep
|
|
2018
|
91 |
C |
p. 8-13
|
article
|
| 24 |
Effect of refrigerated storage on betacyanin composition, antibacterial activity of red pitahaya (Hylocereus polyrhizus) and cytotoxicity evaluation of betacyanin rich extract on normal human cell lines
|
Yong, Yi Yi
|
|
2018
|
91 |
C |
p. 491-497
|
article
|
| 25 |
Effect of salting and cold-smoking procedures on Atlantic salmon originating from pre-or post rigor filleted raw material. Based on the measurement of physiochemical characteristics
|
Bjørnevik, Marit
|
|
2018
|
91 |
C |
p. 431-438
|
article
|
| 26 |
Effects of cooking temperature and time on the color, morphology, crystallinity, thermal properties, starch-lipid complexes formation and rheological properties of roux
|
Alvarez-Ramirez, J.
|
|
2018
|
91 |
C |
p. 203-212
|
article
|
| 27 |
Effects of goat milk fractions on the stability of IGF-I in simulated gastrointestinal conditions
|
Zhang, Fuxin
|
|
2018
|
91 |
C |
p. 229-234
|
article
|
| 28 |
Effects of hot air-assisted radio frequency heating on enzyme inactivation, lipid stability and product quality of rice bran
|
Ling, Bo
|
|
2018
|
91 |
C |
p. 453-459
|
article
|
| 29 |
Effects of the variety and oil extraction method on the quality, fatty acid composition and antioxidant capacity of Torreya grandis kernel oils
|
Shi, Long-Kai
|
|
2018
|
91 |
C |
p. 398-405
|
article
|
| 30 |
Enhancement in the oxidative stability of green peas by Ilex paraguariensis addition in a blanching process before their refrigerated and frozen storage
|
Yonny, Melisa E.
|
|
2018
|
91 |
C |
p. 315-321
|
article
|
| 31 |
Enhancement of functional and nutritional properties of bread using a mix of natural ingredients from novel varieties of flaxseed and lupine
|
Wandersleben, Traudy
|
|
2018
|
91 |
C |
p. 48-54
|
article
|
| 32 |
Enhancing dough-making rheological performance of wheat flour by transglutaminase and vital gluten supplementation
|
Bardini, Gloria
|
|
2018
|
91 |
C |
p. 467-476
|
article
|
| 33 |
Evaluation of physical parameters of walnut and walnut products obtained by cold pressing
|
Rabadán, Adrián
|
|
2018
|
91 |
C |
p. 308-314
|
article
|
| 34 |
Evaluation of starch propionate as emulsion stabiliser in comparison with octenylsuccinate starch
|
Hong, Lee-Fen
|
|
2018
|
91 |
C |
p. 526-531
|
article
|
| 35 |
Evaluation of wheat flour substitution with amaranth flour on chicken nugget properties
|
Tamsen, Maryam
|
|
2018
|
91 |
C |
p. 580-587
|
article
|
| 36 |
Extraction, purification and physicochemical properties of a novel lectin from Laetiporus sulphureus mushroom
|
Wang, Yufeng
|
|
2018
|
91 |
C |
p. 151-159
|
article
|
| 37 |
Freeze-dried alginate-silica microparticles as carriers of probiotic bacteria in apple juice and beer
|
Haffner, Fernanda B.
|
|
2018
|
91 |
C |
p. 175-179
|
article
|
| 38 |
FucoPol and chitosan bilayer films for walnut kernels and oil preservation
|
Ferreira, Ana Rita V.
|
|
2018
|
91 |
C |
p. 34-39
|
article
|
| 39 |
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
|
91 |
C |
p. IFC
|
article
|
| 40 |
Impact of simultaneous fermentation with Saccharomyces cerevisiae and Torulaspora delbrueckii on volatile and non-volatile constituents in beer
|
Toh, Darel Wee Kiat
|
|
2018
|
91 |
C |
p. 26-33
|
article
|
| 41 |
Improvement of in vitro and cellular antioxidant properties of Chinese steamed bread through sorghum addition
|
Wu, Gangcheng
|
|
2018
|
91 |
C |
p. 77-83
|
article
|
| 42 |
Improving the freeze-thaw stability of soy protein emulsions via combing limited hydrolysis and Maillard-induced glycation
|
Yu, Jie
|
|
2018
|
91 |
C |
p. 63-69
|
article
|
| 43 |
Inhibitory effect of mulberry (Morus alba) polyphenol on the lipid and protein oxidation of dried minced pork slices during heat processing and storage
|
Xu, Liang
|
|
2018
|
91 |
C |
p. 222-228
|
article
|
| 44 |
Innovative strategy based on combined microencapsulation technologies for food application and the influence of wall material composition
|
Fadini, Ana Lúcia
|
|
2018
|
91 |
C |
p. 345-352
|
article
|
| 45 |
Interactions between dietary fiber and ferulic acid changed the aggregation of gluten in a whole wheat model system
|
Huang, Lianyan
|
|
2018
|
91 |
C |
p. 55-62
|
article
|
| 46 |
Investigation on microbial diversity of industrial Zhacai paocai during fermentation using high-throughput sequencing and their functional characterization
|
Liang, Huipeng
|
|
2018
|
91 |
C |
p. 460-466
|
article
|
| 47 |
In vitro stability of bioactive peptides derived from fermented soy milk against heat treatment, pH and gastrointestinal enzymes
|
Singh, Brij Pal
|
|
2018
|
91 |
C |
p. 303-307
|
article
|
| 48 |
Isolation and application of bacteriophages to reduce Salmonella contamination in raw chicken meat
|
Duc, Hoang Minh
|
|
2018
|
91 |
C |
p. 353-360
|
article
|
| 49 |
Isolation and characterization of gluten-degrading Enterococcus mundtii and Wickerhamomyces anomalus, potential probiotic strains from indigenously fermented sourdough (Khamir)
|
Sakandar, Hafiz Arbab
|
|
2018
|
91 |
C |
p. 271-277
|
article
|
| 50 |
Is the bioaccessibility of minerals affected by the processing steps of juçara fruit (Euterpe edulis Mart.)?
|
Pupin, Letícia
|
|
2018
|
91 |
C |
p. 14-25
|
article
|
| 51 |
Microbial species playing roles for the production of traditional Kasar cheese during pre-maturation period
|
Yuvaşen, Ayşe
|
|
2018
|
91 |
C |
p. 406-413
|
article
|
| 52 |
Microencapsulation by spray drying of a lycopene-rich tomato concentrate: Characterization and stability
|
Souza, André L.R.
|
|
2018
|
91 |
C |
p. 286-292
|
article
|
| 53 |
Microstructural, physicochemical, antioxidant, textural and quality characteristics of wheat muffins as influenced by partial replacement with ground flaxseed
|
Kaur, Rajwinder
|
|
2018
|
91 |
C |
p. 278-285
|
article
|
| 54 |
Modeling sensory and instrumental texture changes of dry-roasted almonds under different storage conditions
|
Cheely, Anna N.
|
|
2018
|
91 |
C |
p. 498-504
|
article
|
| 55 |
Modelling gelation and cutting times using light backscatter parameters at different levels of inulin, protein and calcium
|
Arango, O.
|
|
2018
|
91 |
C |
p. 505-510
|
article
|
| 56 |
Molecular distillation of olive pomace oil ─ Multiobjective optimization for tocopherol and squalene
|
Ketenoglu, Onur
|
|
2018
|
91 |
C |
p. 198-202
|
article
|
| 57 |
[No title]
|
Sathe, Shridhar K.
|
|
2018
|
91 |
C |
p. 595
|
article
|
| 58 |
Oak barrel tannin and toasting temperature: Effects on red wine condensed tannin chemistry
|
Watrelot, Aude A.
|
|
2018
|
91 |
C |
p. 330-338
|
article
|
| 59 |
Optimization and characterization of nisin-loaded alginate-chitosan nanoparticles with antimicrobial activity in lean beef
|
Zimet, Patricia
|
|
2018
|
91 |
C |
p. 107-116
|
article
|
| 60 |
Optimization of enzyme aided extraction of anthocyanins from Prunus nepalensis L.
|
Swer, Tanya L.
|
|
2018
|
91 |
C |
p. 382-390
|
article
|
| 61 |
Optimization of starch isolation from red sorghum using response surface methodology
|
Qi, Yuting
|
|
2018
|
91 |
C |
p. 242-248
|
article
|
| 62 |
Performance enhancement of ultrafiltration in apple juice clarification via low-pressure oxygen plasma: A comparative evaluation versus pre-flocculation treatment
|
Gulec, Haci Ali
|
|
2018
|
91 |
C |
p. 511-517
|
article
|
| 63 |
Phenolic compounds, antioxidant capacity and physicochemical properties of Brazilian Apis mellifera honeys
|
Nascimento, Kelly Souza do
|
|
2018
|
91 |
C |
p. 85-94
|
article
|
| 64 |
Preparation of black pepper oleoresin inclusion complexes based on beta-cyclodextrin for antioxidant and antimicrobial delivery applications using kneading and freeze drying methods: A comparative study
|
Ozdemir, Necla
|
|
2018
|
91 |
C |
p. 439-445
|
article
|
| 65 |
Preserving quality of fresh walnuts using plant extracts
|
Chatrabnous, Najme
|
|
2018
|
91 |
C |
p. 1-7
|
article
|
| 66 |
Probiotic properties and stress response of thermotolerant lactic acid bacteria isolated from cooked meat products
|
Hernández-Alcántara, Annel M.
|
|
2018
|
91 |
C |
p. 249-257
|
article
|
| 67 |
Production and characterization of milk protein concentrates 60 (MPC60) from buffalo milk
|
Patil, Ashwajit Tejram
|
|
2018
|
91 |
C |
p. 368-374
|
article
|
| 68 |
Production and fermentation characteristics of angiotensin-I-converting enzyme inhibitory peptides of goat milk fermented by a novel wild Lactobacillus plantarum 69
|
Chen, Li
|
|
2018
|
91 |
C |
p. 532-540
|
article
|
| 69 |
Properties of rehydrated freeze dried rice as a function of processing treatments
|
Bui, Lan T.T.
|
|
2018
|
91 |
C |
p. 143-150
|
article
|
| 70 |
Quantification of sterols and fatty acids of extra virgin olive oils by FT-NIR spectroscopy and multivariate statistical analyses
|
Özdemir, İbrahim Sani
|
|
2018
|
91 |
C |
p. 125-132
|
article
|
| 71 |
Separation of catechins from green tea (Camellia sinensis L.) by microwave assisted acetylation, evaluation of antioxidant potential of individual components and spectroscopic analysis
|
Kalai Selvi, Ignasimuthu
|
|
2018
|
91 |
C |
p. 391-397
|
article
|
| 72 |
Shelf-life and processing yields of moisture-enhanced pork loins formulated with “gourmet” salts
|
Overholt, M.F.
|
|
2018
|
91 |
C |
p. 102-106
|
article
|
| 73 |
Sous vide cook-chill mussel (Mytilus galloprovincialis): evaluation of chemical, microbiological and sensory quality during chilled storage (3 °C)
|
Bongiorno, Tiziana
|
|
2018
|
91 |
C |
p. 117-124
|
article
|
| 74 |
Stability and bioaccessibility of anthocyanins from maqui (Aristotelia chilensis [Mol.] Stuntz) juice microparticles
|
Fredes, Carolina
|
|
2018
|
91 |
C |
p. 549-556
|
article
|
| 75 |
Superheated steam treatment on wheat bran: Enzymes inactivation and nutritional attributes retention
|
Hu, Yueming
|
|
2018
|
91 |
C |
p. 446-452
|
article
|
| 76 |
The applicability of Weibull model for the kinetics inactivation of Listeria monocytogenes and Escherichia coli O157: H7 on soybean sprouts submitted to chemical sanitizers in combination with ultrasound at mild temperatures
|
Ngnitcho, Paul-François Kounkeu
|
|
2018
|
91 |
C |
p. 573-579
|
article
|
| 77 |
The effect of olive fruit maturation in Spanish style fermentation with a controlled temperature
|
Cabrera-Bañegil, Manuel
|
|
2018
|
91 |
C |
p. 40-47
|
article
|
| 78 |
The effects of vacuum package combined with tea polyphenols (V+TP) treatment on quality enhancement of weever (Micropterus salmoides) stored at 0 °C and 4 °C
|
Ju, Jian
|
|
2018
|
91 |
C |
p. 484-490
|
article
|
| 79 |
The influence of physical properties of selected plant materials on the process of osmotic dehydration
|
Lech, Krzysztof
|
|
2018
|
91 |
C |
p. 588-594
|
article
|
| 80 |
The study of curcumin interaction with micellar casein and lactic acid bacteria cell envelope
|
Khanji, Aya N.
|
|
2018
|
91 |
C |
p. 293-302
|
article
|
| 81 |
Use of phytase active yeasts and lactic acid bacteria isolated from sourdough in the production of whole wheat bread
|
Karaman, Kevser
|
|
2018
|
91 |
C |
p. 557-567
|
article
|
Journal description