| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Assessment of lactic acid bacteria application for the reduction of acrylamide formation in bread
|
Nachi, Insaf
|
|
2018
|
92 |
C |
p. 435-441
|
artikel
|
| 2 |
Biogenic amine formation and bacterial contribution in Cheonggukjang, a Korean traditional fermented soybean food
|
Jeon, Ah Ran
|
|
2018
|
92 |
C |
p. 282-289
|
artikel
|
| 3 |
Biotechnological potential, probiotic and safety properties of newly isolated enterocin-producing Enterococcus lactis strains
|
Ben Braïek, Olfa
|
|
2018
|
92 |
C |
p. 361-370
|
artikel
|
| 4 |
Broccoli sprout washing with electrolyzed water: Effects on microbiological and physicochemical characteristics
|
Puligundla, Pradeep
|
|
2018
|
92 |
C |
p. 600-606
|
artikel
|
| 5 |
Changes in the mutagenicity of heterocyclic amines, nitrite, and N-nitroso compound in pork patties during in vitro human digestion
|
Kim, Hyeong Sang
|
|
2018
|
92 |
C |
p. 47-53
|
artikel
|
| 6 |
Characterisation of the Turkish and Slovenian extra virgin olive oils by chemometric analysis of the presaturation 1H NMR spectra
|
Özdemir, İbrahim Sani
|
|
2018
|
92 |
C |
p. 10-15
|
artikel
|
| 7 |
Characteristics of fermented coffee inoculated with yeast starter cultures using different inoculation methods
|
Bressani, Ana Paula Pereira
|
|
2018
|
92 |
C |
p. 212-219
|
artikel
|
| 8 |
Characterization of olive pomace extract obtained by cyclodextrin-enhanced pulsed ultrasound assisted extraction
|
Albahari, Petra
|
|
2018
|
92 |
C |
p. 22-31
|
artikel
|
| 9 |
Characterization of rosemary and thyme extracts for incorporation into a whey protein based film
|
Andrade, Mariana A.
|
|
2018
|
92 |
C |
p. 497-508
|
artikel
|
| 10 |
Cistus ladanifer L. essential oil as a plant based preservative against molds infesting oil seeds, aflatoxin B1 secretion, oxidative deterioration and methylglyoxal biosynthesis
|
Upadhyay, Neha
|
|
2018
|
92 |
C |
p. 395-403
|
artikel
|
| 11 |
Control of Hanseniaspora osmophila and Starmerella bacillaris in strawberry juice using blueberry polyphenols
|
Vallejo, Claudia Verónica
|
|
2018
|
92 |
C |
p. 312-317
|
artikel
|
| 12 |
Cyclic low dose UV-C treatments retain strawberry fruit quality more effectively than conventional pre-storage single high fluence applications
|
Ortiz Araque, Leidy C.
|
|
2018
|
92 |
C |
p. 304-311
|
artikel
|
| 13 |
Editorial Board
|
|
|
2018
|
92 |
C |
p. ii
|
artikel
|
| 14 |
Effectiveness of vital gluten and transglutaminase in the improvement of physico-chemical properties of fresh bread
|
Boukid, Fatma
|
|
2018
|
92 |
C |
p. 465-470
|
artikel
|
| 15 |
Effect of a physical pre-treatment and drying on carotenoids of goji berries (Lycium barbarum L.)
|
Fratianni, A.
|
|
2018
|
92 |
C |
p. 318-323
|
artikel
|
| 16 |
Effect of drying air temperature and slice thickness on the physical and microbiological quality of dried beef
|
Mewa, Eunice A.
|
|
2018
|
92 |
C |
p. 484-489
|
artikel
|
| 17 |
Effect of drying and extrusion processing on physical and nutritional characteristics of bilberry press cake extrudates
|
Höglund, Evelina
|
|
2018
|
92 |
C |
p. 422-428
|
artikel
|
| 18 |
Effect of fermentation and storage on the nutritional value and contents of biologically-active compounds in lacto-fermented white asparagus (Asparagus officinalis L.)
|
Tabaszewska, Małgorzata
|
|
2018
|
92 |
C |
p. 67-72
|
artikel
|
| 19 |
Effect of initial 5 days fermentation under low salt condition on the quality of soy sauce
|
Hoang, Nguyen Xuan
|
|
2018
|
92 |
C |
p. 234-241
|
artikel
|
| 20 |
Effect of pectinolytic and cellulytic enzymes on the physical, chemical, and antioxidant properties of blueberry (Vaccinium corymbosum L.) juice
|
Siddiq, Muhammad
|
|
2018
|
92 |
C |
p. 127-132
|
artikel
|
| 21 |
Effect of ultra-high pressure homogenization on cream: Shelf life and physicochemical characteristics
|
Rodarte, Daniela
|
|
2018
|
92 |
C |
p. 108-115
|
artikel
|
| 22 |
Effects of different milling methods on physicochemical properties of common buckwheat flour
|
Yu, Didi
|
|
2018
|
92 |
C |
p. 220-226
|
artikel
|
| 23 |
Effects of different pre-fermentation cold maceration time on aroma compounds of Saccharomyces cerevisiae co-fermentation with Hanseniaspora opuntiae or Pichia kudriavzevii
|
Luan, Yu
|
|
2018
|
92 |
C |
p. 177-186
|
artikel
|
| 24 |
Effects of garlic (Allium sativum) supplemented fish diet on sensory, chemical and microbiological properties of rainbow trout during storage at −18 °C
|
Öz, Mustafa
|
|
2018
|
92 |
C |
p. 155-160
|
artikel
|
| 25 |
Effects of micro-nano bubbles on the nucleation and crystal growth of sucrose and maltodextrin solutions during ultrasound-assisted freezing process
|
Zhu, Zhiwei
|
|
2018
|
92 |
C |
p. 404-411
|
artikel
|
| 26 |
Effects of ozone-enriched storage atmosphere on postharvest quality of black mulberry fruits (Morus nigra L.)
|
Tabakoglu, Nadide
|
|
2018
|
92 |
C |
p. 276-281
|
artikel
|
| 27 |
Effects of polyols on gelation kinetics, gel hardness, and drying properties of alginates subjected to internal gelation
|
Can Karaca, Asli
|
|
2018
|
92 |
C |
p. 297-303
|
artikel
|
| 28 |
Effects of probiotic strains, Lactobacillus plantarum TN8 and Pediococcus acidilactici, on microbiological and physico-chemical characteristics of beef sausages
|
Ben Slima, Sirine
|
|
2018
|
92 |
C |
p. 195-203
|
artikel
|
| 29 |
Effects of sachet presence on consumer product perception and active packaging acceptability - A study of fresh-cut cantaloupe
|
Wilson, Christopher T.
|
|
2018
|
92 |
C |
p. 531-539
|
artikel
|
| 30 |
Effects of various polysaccharide clarification agents and reaction time on content of polyphenolic compound, antioxidant activity, turbidity and colour of chokeberry juice
|
Lachowicz, Sabina
|
|
2018
|
92 |
C |
p. 347-360
|
artikel
|
| 31 |
Enrichment of white chocolate with blackberry juice encapsulate: Impact on physical properties, sensory characteristics and polyphenol content
|
Lončarević, Ivana
|
|
2018
|
92 |
C |
p. 458-464
|
artikel
|
| 32 |
Enzymatic preparation and facile purification of medium-chain, and medium- and long-chain fatty acid diacylglycerols
|
Li, Guanghui
|
|
2018
|
92 |
C |
p. 227-233
|
artikel
|
| 33 |
Essential oil components inhibit biofilm formation in Erwinia carotovora and Pseudomonas fluorescens via anti-quorum sensing activity
|
Zhang, Ying
|
|
2018
|
92 |
C |
p. 133-139
|
artikel
|
| 34 |
Extraction of phenolic compounds with antioxidant potential from coconut (Cocos nucifera L.) testa and identification of phenolic acids and flavonoids using UPLC coupled with TQD-MS/MS
|
Arivalagan, M.
|
|
2018
|
92 |
C |
p. 116-126
|
artikel
|
| 35 |
Extreme thermal stability of Lactococcus lactis bacteriophages: Evaluation of phage inactivation in a pilot-plant pasteurizer
|
Wagner, Natalia
|
|
2018
|
92 |
C |
p. 412-415
|
artikel
|
| 36 |
Global transcriptomic Acid Tolerance Response in Salmonella Enteritidis
|
Hu, Shuangfang
|
|
2018
|
92 |
C |
p. 330-338
|
artikel
|
| 37 |
Gomphrena globosa L. as a novel source of food-grade betacyanins: Incorporation in ice-cream and comparison with beet-root extracts and commercial betalains
|
Roriz, Custódio Lobo
|
|
2018
|
92 |
C |
p. 101-107
|
artikel
|
| 38 |
Growth factors affecting gas production and reduction potential of vegetative cell and spore inocula of dairy-related Clostridium species
|
Silvetti, Tiziana
|
|
2018
|
92 |
C |
p. 32-39
|
artikel
|
| 39 |
HTST puffing in order to produce crispy banana - The effect of the step-down treatment prior to air-drying
|
La Fuente, Carla I.A.
|
|
2018
|
92 |
C |
p. 324-329
|
artikel
|
| 40 |
Impact of stabilizers on the freezing process, and physicochemical and organoleptic properties of coconut milk-based ice cream
|
Góral, Małgorzata
|
|
2018
|
92 |
C |
p. 516-522
|
artikel
|
| 41 |
Impact of storage conditions on solubility, heat stability and emulsifying properties of selected spray dried whey protein concentrates
|
Nishanthi, Manjula
|
|
2018
|
92 |
C |
p. 16-21
|
artikel
|
| 42 |
Impact of ultrasonication and pulsed light treatments on phenolics concentration and antioxidant activities of lactic-acid-fermented mulberry juice
|
Kwaw, Emmanuel
|
|
2018
|
92 |
C |
p. 61-66
|
artikel
|
| 43 |
Impact on the physicochemical and sensory properties of salt reduced corned beef formulated with and without the use of salt replacers
|
Fellendorf, Susann
|
|
2018
|
92 |
C |
p. 584-592
|
artikel
|
| 44 |
Improving design of thermal water activity cell to study thermal resistance of Salmonella in low-moisture foods
|
Tadapaneni, Ravi Kiran
|
|
2018
|
92 |
C |
p. 371-379
|
artikel
|
| 45 |
Improving diced tomato firmness by pulsed vacuum calcification
|
Servillo, Luigi
|
|
2018
|
92 |
C |
p. 451-457
|
artikel
|
| 46 |
Improving lipid oxidation inhibition in cooked beef hamburger patties during refrigerated storage with encapsulated polyphosphate incorporation
|
Kılıç, B.
|
|
2018
|
92 |
C |
p. 290-296
|
artikel
|
| 47 |
Influence of different organic materials on chlorine concentration and sanitization of slightly acidic electrolyzed water
|
Jo, Hyeon-Yeong
|
|
2018
|
92 |
C |
p. 187-194
|
artikel
|
| 48 |
Influence of frozen storage temperature on the microstructures and physicochemical properties of pre-frozen perch (Micropterus salmoides)
|
Shi, Liu
|
|
2018
|
92 |
C |
p. 471-476
|
artikel
|
| 49 |
Influences of fermentation parameters on lovastatin production by Monascus purpureus using Saccharina japonica as solid fermented substrate
|
Suraiya, Sharmin
|
|
2018
|
92 |
C |
p. 1-9
|
artikel
|
| 50 |
Inhibitory effect of glucose oxidase from Bacillus sp. CAMT22370 on the quality deterioration of Pacific white shrimp during cold storage
|
Xu, Defeng
|
|
2018
|
92 |
C |
p. 339-346
|
artikel
|
| 51 |
In vitro bioaccessibility and physicochemical properties of phytosterol linoleic ester synthesized from soybean sterol and linoleic acid
|
Yang, Fuming
|
|
2018
|
92 |
C |
p. 265-271
|
artikel
|
| 52 |
In vitro evaluation of prebiotic activity, pathogen inhibition and enzymatic metabolism of intestinal bacteria in the presence of fructans extracted from agave: A comparison based on polymerization degree
|
García Gamboa, Ricardo
|
|
2018
|
92 |
C |
p. 380-387
|
artikel
|
| 53 |
Listeria innocua and Listeria monocytogenes strains from dairy plants behave similarly in biofilm sanitizer testing
|
Costa, Annalisa
|
|
2018
|
92 |
C |
p. 477-483
|
artikel
|
| 54 |
Microencapsulation of α-amylase in beeswax and its application in gluten-free bread as an anti-staling agent
|
Haghighat-Kharazi, Sepideh
|
|
2018
|
92 |
C |
p. 73-79
|
artikel
|
| 55 |
Microencapsulation of omega-3 polyunsaturated fatty acids and astaxanthin-rich salmon oil using particles from gas saturated solutions (PGSS) process
|
Haq, Monjurul
|
|
2018
|
92 |
C |
p. 523-530
|
artikel
|
| 56 |
Morphological and ultrastructural changes in Lactobacillus plantarum B21 as an indicator of nutrient stress
|
Parlindungan, Elvina
|
|
2018
|
92 |
C |
p. 556-563
|
artikel
|
| 57 |
Multiplex PCR to discriminate bovine, porcine, and fish DNA in gelatin and confectionery products
|
Sultana, Sharmin
|
|
2018
|
92 |
C |
p. 169-176
|
artikel
|
| 58 |
Nanostructured chitosan/ monolaurin film: Preparation, characterization and antimicrobial activity against Listeria monocytogenes on ultrafiltered white cheese
|
Lotfi, Mohamad
|
|
2018
|
92 |
C |
p. 576-583
|
artikel
|
| 59 |
New monovarietal grape seed oils derived from white grape bagasse generated on an industrial scale at a winemaking plant
|
Boso, Susana
|
|
2018
|
92 |
C |
p. 388-394
|
artikel
|
| 60 |
Nutritional quality and techno-functional changes in raw, germinated and fermented yellow field pea (Pisum sativum L.) upon pasteurization
|
Ma, Zhen
|
|
2018
|
92 |
C |
p. 147-154
|
artikel
|
| 61 |
Okara: A soybean by-product as an alternative to enrich vegetable paste
|
Guimarães, Rafaiane Macedo
|
|
2018
|
92 |
C |
p. 593-599
|
artikel
|
| 62 |
Osmotic dehydration assisted impregnation of Lactobacillus rhamnosus in banana and effect of water activity on the storage stability of probiotic in the freeze-dried product
|
Rascón, M.P.
|
|
2018
|
92 |
C |
p. 490-496
|
artikel
|
| 63 |
Polarized projective mapping as a rapid sensory analysis method applied to South African Chenin Blanc wines
|
Wilson, Christine
|
|
2018
|
92 |
C |
p. 140-146
|
artikel
|
| 64 |
Potential of defatted marama flour-cassava starch composites to produce functional gluten-free bread-type dough
|
Nyembwe, Patricia M.
|
|
2018
|
92 |
C |
p. 429-434
|
artikel
|
| 65 |
Preparation of pomegranate peel extract powder and evaluation of its effect on functional properties and shelf life of curd
|
Sandhya, S.
|
|
2018
|
92 |
C |
p. 416-421
|
artikel
|
| 66 |
Purification, identification, and synthesis of five novel antioxidant peptides from Chinese chestnut (Castanea mollissima Blume) protein hydrolysates
|
Feng, Yan-Xia
|
|
2018
|
92 |
C |
p. 40-46
|
artikel
|
| 67 |
Quality assessment of ready-to-eat asparagus spears as affected by conventional and sous-vide cooking methods
|
Gonnella, Maria
|
|
2018
|
92 |
C |
p. 161-168
|
artikel
|
| 68 |
Quality evaluation and drying characteristics of mango cubes dried using low-pressure superheated steam, vacuum and hot air drying methods
|
Sehrawat, Rachna
|
|
2018
|
92 |
C |
p. 548-555
|
artikel
|
| 69 |
Quantitative determination of epoxy stearic acids derived from oxidized frying oil based on solid-phase extraction and gas chromatography
|
Liu, Ying
|
|
2018
|
92 |
C |
p. 250-257
|
artikel
|
| 70 |
Sensory evaluation and glycaemic index of a food developed with flour from whole (pulp and peel) overripe banana (Musa cavendishii) discards
|
Soto-Maldonado, Carmen
|
|
2018
|
92 |
C |
p. 569-575
|
artikel
|
| 71 |
Smart technique for accurate monitoring of ATP content in frozen fish fillets using fluorescence fingerprint
|
Shibata, Mario
|
|
2018
|
92 |
C |
p. 258-264
|
artikel
|
| 72 |
Solid-state fermentation of soybean okara: Isoflavones biotransformation, antioxidant activity and enhancement of nutritional quality
|
Queiroz Santos, Vidiany A.
|
|
2018
|
92 |
C |
p. 509-515
|
artikel
|
| 73 |
Stability of β-carotene rich sweet potato chips packed in different packaging systems
|
Marangoni Júnior, Luís
|
|
2018
|
92 |
C |
p. 442-450
|
artikel
|
| 74 |
Survey of mycotoxins in beer and exposure assessment through the consumption of commercially available beer in Lleida, Spain
|
Pascari, Xenia
|
|
2018
|
92 |
C |
p. 87-91
|
artikel
|
| 75 |
Synergistic effects of combined X-ray and aqueous chlorine dioxide treatments against Salmonella Typhimurium biofilm on quail egg shells
|
Park, Shin Young
|
|
2018
|
92 |
C |
p. 54-60
|
artikel
|
| 76 |
Synthesis of nano curcumin using black pepper oil by O/W Nanoemulsion Technique and investigation of their biological activities
|
Moghaddasi, Fariba
|
|
2018
|
92 |
C |
p. 92-100
|
artikel
|
| 77 |
Techno-functional properties of yoghurts fortified with walnut and flaxseed oil emulsions in guar gum
|
Baba, Waqas N.
|
|
2018
|
92 |
C |
p. 242-249
|
artikel
|
| 78 |
The impact of grinding intensity on particle properties and rheology of dark chocolate
|
Rohm, Harald
|
|
2018
|
92 |
C |
p. 564-568
|
artikel
|
| 79 |
Use of high pressure homogenization to reduce milk proteolysis caused by Pseudomonas fluorescens protease
|
Oliveira, Miguel Meirelles de
|
|
2018
|
92 |
C |
p. 272-275
|
artikel
|
| 80 |
Use of whey peptide fraction in coated cashew nut as functional ingredient and salt replacer
|
Amorim, M.
|
|
2018
|
92 |
C |
p. 204-211
|
artikel
|
| 81 |
Wheat bread quality attributes using jet milling flour fractions
|
Vouris, Dimitrios G.
|
|
2018
|
92 |
C |
p. 540-547
|
artikel
|
| 82 |
Whey-grape juice drink processed by supercritical carbon dioxide technology: Physical properties and sensory acceptance
|
Amaral, Gabriela V.
|
|
2018
|
92 |
C |
p. 80-86
|
artikel
|
Tijdschrift beschrijving