| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Alginate-based encapsulation of extracts from beta Vulgaris cv. beet greens: Stability and controlled release under simulated gastrointestinal conditions
|
Gorbunova, Natalia
|
|
2018
|
93 |
C |
p. 442-449
|
artikel
|
| 2 |
A new mixed bread formula with improved physicochemical properties by using hull-less barley flour at the presence of guar gum and ascorbic acid
|
Sheikholeslami, Zahra
|
|
2018
|
93 |
C |
p. 628-633
|
artikel
|
| 3 |
Anthocyanin composition and potential bioactivity of karonda (Carissa carandas L.) fruit: An Indian source of biocolorant
|
Sarkar, Rohan
|
|
2018
|
93 |
C |
p. 673-678
|
artikel
|
| 4 |
Antimicrobial activity and physicochemical characterization of a potato starch-based film containing acetonic and methanolic extracts of Hibiscus sabdariffa for use in sausage
|
Cruz-Gálvez, A.M.
|
|
2018
|
93 |
C |
p. 300-305
|
artikel
|
| 5 |
Antioxidant and antimicrobial effects of edible coating based on chitosan and bamboo vinegar in ready to cook pork chops
|
Zhang, Huiyun
|
|
2018
|
93 |
C |
p. 470-476
|
artikel
|
| 6 |
Application of a potentiometric electronic tongue for assessing phenolic and volatile profiles of Arbequina extra virgin olive oils
|
Borges, Thays H.
|
|
2018
|
93 |
C |
p. 150-157
|
artikel
|
| 7 |
Application of continuous-type pulsed ohmic heating system for inactivation of foodborne pathogens in buffered peptone water and tomato juice
|
Kim, Sang-Soon
|
|
2018
|
93 |
C |
p. 316-322
|
artikel
|
| 8 |
Aqueous micellar two-phase system as an alternative method to selectively remove soy antinutritional factors
|
Haidar, Carla N.
|
|
2018
|
93 |
C |
p. 665-672
|
artikel
|
| 9 |
Assessment of ferrocyanide intake from food-grade salt in the Korean population
|
Lim, Ho Soo
|
|
2018
|
93 |
C |
p. 620-627
|
artikel
|
| 10 |
Berry press residues as a valuable source of polyphenolics: Extraction optimisation and analysis
|
Klavins, Linards
|
|
2018
|
93 |
C |
p. 583-591
|
artikel
|
| 11 |
Bioassay-guided isolation of triterpene from brown alga Padina boergesenii possess anti-inflammatory and anti-angiogenic potential with kinetic inhibition of β-carotene linoleate system
|
Rajamani, Karthikeyan
|
|
2018
|
93 |
C |
p. 549-555
|
artikel
|
| 12 |
Characterization of Jatropha curcas honeys originating from the southern highlands of Madagascar
|
Fröschle, M.
|
|
2018
|
93 |
C |
p. 525-533
|
artikel
|
| 13 |
Characterization of S-layer proteins of potential probiotic starter culture Lactobacillus brevis SF9B isolated from sauerkraut
|
Banić, Martina
|
|
2018
|
93 |
C |
p. 257-267
|
artikel
|
| 14 |
Chemical composition and antibacterial activity of Eugenia brejoensis essential oil nanoemulsions against Pseudomonas fluorescens
|
Mendes, J.F.
|
|
2018
|
93 |
C |
p. 659-664
|
artikel
|
| 15 |
Chemical composition and anti-microbial activities of the essential oil of Adansonia digitata stem-bark and leaf on post-harvest control of tomato spoilage
|
Kayode, Rowland Monday
|
|
2018
|
93 |
C |
p. 58-63
|
artikel
|
| 16 |
Combined treatment of cinnamon bark oil emulsion washing and ultraviolet-C irradiation improves microbial safety of fresh-cut red chard
|
Park, Jun-Beom
|
|
2018
|
93 |
C |
p. 109-115
|
artikel
|
| 17 |
Comparative exoproteome analyses of Lactobacillus spp. reveals species- and strain-specific proteins involved in their extracellular interaction and probiotic potential
|
Bagon, Bernadette B.
|
|
2018
|
93 |
C |
p. 420-426
|
artikel
|
| 18 |
Compression molded LLDPE films loaded with bimetallic (Ag-Cu) nanoparticles and cinnamon essential oil for chicken meat packaging applications
|
Ahmed, Jasim
|
|
2018
|
93 |
C |
p. 329-338
|
artikel
|
| 19 |
Corrigendum to Instrumental quality attributes of single washed surimi gels of tilapia: Effect of different washing media. [LWT - Food Science and Technology 86 (2017) 385-392]
|
Priyadarshini, Bhargavi
|
|
2018
|
93 |
C |
p. 687
|
artikel
|
| 20 |
Corrigendum to Molecular distillation of olive pomace oil Multiobjective optimization for tocopherol and squalene [LWT - Food Science and Technology 91 (2018) 198–202]
|
Ketenoglu, Onur
|
|
2018
|
93 |
C |
p. 686
|
artikel
|
| 21 |
Crystallization kinetics of palm oil of different geographic origins and blends thereof by the application of the Avrami model
|
Hubbes, Stephen-Sven
|
|
2018
|
93 |
C |
p. 189-196
|
artikel
|
| 22 |
Detection in raw cow's milk of coliform bacteria - reservoir of antibiotic resistance
|
Godziszewska, Jolanta
|
|
2018
|
93 |
C |
p. 634-640
|
artikel
|
| 23 |
Determination of trichothecenes in chicken liver using gas chromatography coupled with triple-quadrupole mass spectrometry
|
Mahmoud, Abdallah Fikry
|
|
2018
|
93 |
C |
p. 237-242
|
artikel
|
| 24 |
Development of vortex-assisted ionic liquid-dispersive microextraction methodology for vanillin monitoring in food products using ultraviolet-visible spectrophotometry
|
Altunay, Nail
|
|
2018
|
93 |
C |
p. 9-15
|
artikel
|
| 25 |
Editorial Board
|
|
|
2018
|
93 |
C |
p. ii
|
artikel
|
| 26 |
Effectiveness of different myoglobin states to minimize high pressure induced discoloration in raw ground beef
|
Gupta, Jhinuk
|
|
2018
|
93 |
C |
p. 32-35
|
artikel
|
| 27 |
Effect of germination with sodium selenite on the isoflavones and cellular antioxidant activity of soybean (Glycine max)
|
Lazo-Vélez, Marco A.
|
|
2018
|
93 |
C |
p. 64-70
|
artikel
|
| 28 |
Effect of heat treatment intensity on the survival, activation and subsequent outgrowth of Byssochlamys nivea ascospores
|
Samapundo, Simbarashe
|
|
2018
|
93 |
C |
p. 599-605
|
artikel
|
| 29 |
Effect of high pressure processing on rancidity of brown rice during storage
|
Wang, Hao
|
|
2018
|
93 |
C |
p. 405-411
|
artikel
|
| 30 |
Effect of oxidized phenolic compounds on cross-linking and properties of biodegradable active packaging film composed of turmeric and gelatin
|
Choi, Inyoung
|
|
2018
|
93 |
C |
p. 427-433
|
artikel
|
| 31 |
Effect of pressure-soaking treatments on texture and retrogradation properties of black rice
|
Meng, Ling
|
|
2018
|
93 |
C |
p. 485-490
|
artikel
|
| 32 |
Effect of salts combined with high hydrostatic pressure on structure and gelation properties of sweet potato protein
|
Zhao, Zhong-Kai
|
|
2018
|
93 |
C |
p. 36-44
|
artikel
|
| 33 |
Effects of different temperature and humidity on bioactive flavonoids and antioxidant activity in Pericarpium Citri Reticulata (Citrus reticulata ‘Chachi’)
|
Fu, Manqin
|
|
2018
|
93 |
C |
p. 167-173
|
artikel
|
| 34 |
Effects of extrusion on structural and physicochemical properties of soluble dietary fiber from nodes of lotus root
|
Chen, Huanhuan
|
|
2018
|
93 |
C |
p. 204-211
|
artikel
|
| 35 |
Effects of hot air-assisted radio frequency roasting on quality and antioxidant activity of cashew nut kernels
|
Liao, Meiji
|
|
2018
|
93 |
C |
p. 274-280
|
artikel
|
| 36 |
Effects of partial substitution of NaCl on gel properties of fish myofibrillar protein during heating treatment mediated by microbial transglutaminase
|
Feng, Jianhui
|
|
2018
|
93 |
C |
p. 1-8
|
artikel
|
| 37 |
Efficacy of using oregano essential oil and carvacrol to remove young and mature Staphylococcus aureus biofilms on food-contact surfaces of stainless steel
|
Rodrigues, Jessica Bezerra dos Santos
|
|
2018
|
93 |
C |
p. 293-299
|
artikel
|
| 38 |
Extraction of bioactives from fruit and vegetables: State of the art and perspectives
|
Renard, Catherine M.G.C.
|
|
2018
|
93 |
C |
p. 390-395
|
artikel
|
| 39 |
Faba bean protein flour obtained by densification: A sustainable method to develop protein concentrates with food applications
|
Felix, Manuel
|
|
2018
|
93 |
C |
p. 563-569
|
artikel
|
| 40 |
Flow properties of caseinomacropeptide aqueous solutions: Effect of particle size distribution, concentration, pH and temperature
|
Loria, Karina G.
|
|
2018
|
93 |
C |
p. 243-248
|
artikel
|
| 41 |
Formulation of a 7,2′,4′-trihydroxyflavanone oil-in-water microemulsion using aqua coconut oil: Characterization, stability, and antibrowning effects on fresh apple juice
|
Tao, Jing
|
|
2018
|
93 |
C |
p. 181-188
|
artikel
|
| 42 |
Gene expression analysis to predict aflatoxins B1 and G1 contamination in some plant origin foods
|
Bernáldez, Victoria
|
|
2018
|
93 |
C |
p. 517-524
|
artikel
|
| 43 |
Identification and biotechnological characterization of lactic acid bacteria isolated from chickpea sourdough in northwestern Argentina
|
Sáez, Gabriel D.
|
|
2018
|
93 |
C |
p. 249-256
|
artikel
|
| 44 |
Impact of gaseous ozone coupled to passive refrigeration system to maximize shelf-life and quality of four different fresh fish products
|
Aponte, Maria
|
|
2018
|
93 |
C |
p. 412-419
|
artikel
|
| 45 |
Impact of iodized table salt on the sensory characteristics of bread, sausage and pickle
|
Greis, Maija
|
|
2018
|
93 |
C |
p. 606-612
|
artikel
|
| 46 |
Impact of partial and total replacement of milk by water-soluble soybean extract on fermentation and growth parameters of kefir microorganisms
|
Norberto, Ana Paula
|
|
2018
|
93 |
C |
p. 491-498
|
artikel
|
| 47 |
Inactivation of Escherichia coli O157:H7 and Staphylococcus aureus in red pepper powder using a combination of radio frequency thermal and indirect dielectric barrier discharge plasma non-thermal treatments
|
Choi, Eun Ji
|
|
2018
|
93 |
C |
p. 477-484
|
artikel
|
| 48 |
Inactivation of Pectobacterium carotovorum subsp. carotovorum on Chinese cabbage (Brassica rapa L. subsp. pekinensis) by wash treatments with phenolic compounds
|
Kang, Miran
|
|
2018
|
93 |
C |
p. 229-236
|
artikel
|
| 49 |
Influence of temperature in the extraction of nut oils by means of screw pressing
|
Rabadán, Adrián
|
|
2018
|
93 |
C |
p. 354-361
|
artikel
|
| 50 |
Inhibitory activity towards human α-amylase in cereal foods
|
Gélinas, Pierre
|
|
2018
|
93 |
C |
p. 268-273
|
artikel
|
| 51 |
Investigating the effect of lipase from Candida rugosa on the production of EPA and DHA concentrates from Kilka fish (Clupeonella cultiventris caspia)
|
Hosseini, Hamed
|
|
2018
|
93 |
C |
p. 534-541
|
artikel
|
| 52 |
Investigation of the potential use of Lactobacillus gasseri originated from human breast milk as food additive
|
Gunyakti, Ayse
|
|
2018
|
93 |
C |
p. 613-619
|
artikel
|
| 53 |
In vitro digestion properties of native isolated starches from Mexican blue maize (Zea mays L.) landrace
|
Uriarte-Aceves, Perla Marysol
|
|
2018
|
93 |
C |
p. 384-389
|
artikel
|
| 54 |
Kinetics of peroxidase inactivation, color and temperature changes during pumpkin (Cucurbita moschata) blanching using infrared heating
|
Jamali, Seyedeh Narges
|
|
2018
|
93 |
C |
p. 456-462
|
artikel
|
| 55 |
Lactobacillus plantarum LUHS135 and paracasei LUHS244 as functional starter cultures for the food fermentation industry: Characterisation, mycotoxin-reducing properties, optimisation of biomass growth and sustainable encapsulation by using dairy by-products
|
Bartkiene, Elena
|
|
2018
|
93 |
C |
p. 649-658
|
artikel
|
| 56 |
Microstructure elements affect the mass transfer in foods: The case of convective drying and rehydration of pumpkin
|
Rojas, Meliza Lindsay
|
|
2018
|
93 |
C |
p. 102-108
|
artikel
|
| 57 |
Novel angiotensin I-converting enzyme inhibitory peptides from soybean protein isolates fermented by Pediococcus pentosaceus SDL1409
|
Daliri, Eric Banan-Mwine
|
|
2018
|
93 |
C |
p. 88-93
|
artikel
|
| 58 |
Optimization of antioxidant activity, textural and sensory characteristics of gluten-free cookies made from whole indian quinoa flour
|
Jan, Khan Nadiya
|
|
2018
|
93 |
C |
p. 573-582
|
artikel
|
| 59 |
Optimization of spray drying microencapsulation of olive pomace polyphenols using Response Surface Methodology and Artificial Neural Network
|
Aliakbarian, Bahar
|
|
2018
|
93 |
C |
p. 220-228
|
artikel
|
| 60 |
Optimization of supercritical carbon dioxide extraction of lutein and chlorophyll from spinach by-products using response surface methodology
|
Derrien, Maëlle
|
|
2018
|
93 |
C |
p. 79-87
|
artikel
|
| 61 |
Phenolic composition and antimicrobial activity of Algerian olive products and by-products
|
Yakhlef, Wahiba
|
|
2018
|
93 |
C |
p. 323-328
|
artikel
|
| 62 |
Photobiological (LED light)-mediated fermentation of blueberry (Vaccinium corymbosum L.) fruit with probiotic bacteria to yield bioactive compounds
|
Jeong, Seong-Yeop
|
|
2018
|
93 |
C |
p. 158-166
|
artikel
|
| 63 |
Physical and functional properties of carrots differently cooked within the same hardness-range
|
Lee, Seung-Woo
|
|
2018
|
93 |
C |
p. 346-353
|
artikel
|
| 64 |
Physical properties of puffed yellow pea snacks produced by nitrogen gas assisted extrusion cooking
|
Koksel, Filiz
|
|
2018
|
93 |
C |
p. 592-598
|
artikel
|
| 65 |
Physicochemical and nutritional characterization of sweet snacks formulated with Prosopis alba flour
|
Sciammaro, Leonardo
|
|
2018
|
93 |
C |
p. 24-31
|
artikel
|
| 66 |
Physicochemical and sensory properties of yogurt as affected by the incorporation of jumbo squid (Dosidicus gigas) powder
|
Córdova-Ramos, Javier S.
|
|
2018
|
93 |
C |
p. 506-510
|
artikel
|
| 67 |
Physicochemical property, fatty acid composition, and antioxidant activity of ostrich oils using different rendering methods
|
Ponphaiboon, Juthaporn
|
|
2018
|
93 |
C |
p. 45-50
|
artikel
|
| 68 |
Prediction of functional properties of registered chickpea samples using FT-IR spectroscopy and chemometrics
|
Kadiroğlu, Pınar
|
|
2018
|
93 |
C |
p. 463-469
|
artikel
|
| 69 |
Production of a minimally processed jelly candy for children using honey instead of sugar
|
Mutlu, Ceren
|
|
2018
|
93 |
C |
p. 499-505
|
artikel
|
| 70 |
Production of medium-chain structured lipids using dual acidic ionic liquids supported on Fe3O4@SiO2 composites as magnetically recyclable catalysts
|
Xie, Wenlei
|
|
2018
|
93 |
C |
p. 71-78
|
artikel
|
| 71 |
Restriction-modification systems and phage resistance of enterococci from ewe milk
|
Kopčáková, Anna
|
|
2018
|
93 |
C |
p. 131-134
|
artikel
|
| 72 |
Rheological surface properties of commercial citrus pectins at different pH and concentration
|
Baldino, Noemi
|
|
2018
|
93 |
C |
p. 124-130
|
artikel
|
| 73 |
Selectivity of ultrasound-assisted aqueous extraction of valuable compounds from flesh and peel of apple tissues
|
Wang, Lu
|
|
2018
|
93 |
C |
p. 511-516
|
artikel
|
| 74 |
Seperation, characterization and inhibition on α-glucosidase, α-amylase and glycation of a polysaccharide from blackcurrant fruits
|
Xu, Yaqin
|
|
2018
|
93 |
C |
p. 16-23
|
artikel
|
| 75 |
Simultaneous enumeration of Campylobacter jejuni and Salmonella enterica genome equivalents by melting curve analysis following duplex real time PCR in the presence of SYBR Green
|
Agrimonti, Caterina
|
|
2018
|
93 |
C |
p. 542-548
|
artikel
|
| 76 |
Sodium reduction and flavor enhancers addition: is there an impact on the availability of minerals from probiotic Prato cheese?
|
Silva, Hugo L.A.
|
|
2018
|
93 |
C |
p. 287-292
|
artikel
|
| 77 |
Soymilk with okara flour fermented by Lactobacillus acidophilus: Simplex-centroid mixture design applied in the elaboration of probiotic creamy sauce and storage stability
|
de Moraes Filho, Marsilvio Lima
|
|
2018
|
93 |
C |
p. 339-345
|
artikel
|
| 78 |
Steam-ultrasound combined treatment: A promising technology to significantly control mozzarella cheese quality
|
Lacivita, Valentina
|
|
2018
|
93 |
C |
p. 450-455
|
artikel
|
| 79 |
Storage stability of minced beef supplemented with chickpea legumin at 4 °C as a potential substitute for nisin
|
Osman, Ali
|
|
2018
|
93 |
C |
p. 434-441
|
artikel
|
| 80 |
Study on effect of salting process on egg yolk plasma using AF4 combined with ATR-FTIR and DSC
|
Wang, Jing
|
|
2018
|
93 |
C |
p. 362-367
|
artikel
|
| 81 |
Sugar beet molasses purification by bentonite addition: Analysis of quality enhancement and treatment conditions
|
Djordjević, Miljana
|
|
2018
|
93 |
C |
p. 142-149
|
artikel
|
| 82 |
Survival of encapsulated Lactobacillus plantarum during isothermal heating and bread baking
|
Zhang, Lu
|
|
2018
|
93 |
C |
p. 396-404
|
artikel
|
| 83 |
Survival of probiotics in soyoghurt plus mulberry (c.v. Chiang Mai 60) leaf extract during refrigerated storage and their ability to tolerate gastrointestinal transit
|
Kemsawasd, Varongsiri
|
|
2018
|
93 |
C |
p. 94-101
|
artikel
|
| 84 |
Synbiotic encapsulation of probiotic Latobacillus plantarum by alginate -arabinoxylan composite microspheres
|
Wu, Yue
|
|
2018
|
93 |
C |
p. 135-141
|
artikel
|
| 85 |
Synergistic effect of sodium dodecyl sulfate and salts on the gelation properties of acid-hydrolyzed-hydroxypropylated potato starch
|
Li, Lingjin
|
|
2018
|
93 |
C |
p. 556-562
|
artikel
|
| 86 |
Synthesis and evaluation of n-octenyl succinylated guar gum as an anti-staling agent in bread
|
Shah, Nirali N.
|
|
2018
|
93 |
C |
p. 368-375
|
artikel
|
| 87 |
Synthesis of structured lipids enriched with medium-chain fatty acids via solvent-free acidolysis of microbial oil catalyzed by Rhizomucor miehei lipase
|
Abed, Sherif M.
|
|
2018
|
93 |
C |
p. 306-315
|
artikel
|
| 88 |
Tailoring yield stress and viscosity of concentrated microgel suspensions by means of adding immiscible liquids
|
Fysun, Olga
|
|
2018
|
93 |
C |
p. 51-57
|
artikel
|
| 89 |
Technological properties of sour cassava starches: Effect of fermentation and drying processes
|
Díaz, Andrea
|
|
2018
|
93 |
C |
p. 116-123
|
artikel
|
| 90 |
Texture changes and protein hydrolysis in different cheeses under simulated gastric environment
|
Tran Do, Duc Huy
|
|
2018
|
93 |
C |
p. 197-203
|
artikel
|
| 91 |
The influence of agave fructans on thermal properties of low-fat, and low-fat and sugar ice cream
|
Pintor-Jardines, Aurora
|
|
2018
|
93 |
C |
p. 679-685
|
artikel
|
| 92 |
The influence of natural oils of blackcurrant, black cumin seed, thyme and wheat germ on dough and bread technological and microbiological quality
|
Debonne, Els
|
|
2018
|
93 |
C |
p. 212-219
|
artikel
|
| 93 |
Traditional dairy products can supply beneficial microorganisms able to survive in the gastrointestinal tract
|
Amadoro, Carmela
|
|
2018
|
93 |
C |
p. 376-383
|
artikel
|
| 94 |
Variations in physical-chemical properties of tomato suspensions from industrial processing
|
Wu, B.
|
|
2018
|
93 |
C |
p. 281-286
|
artikel
|
| 95 |
Viability of free and encapsulated Lactobacillus acidophilus incorporated to cassava starch edible films and its application to Manaba fresh white cheese
|
Santacruz, Stalin
|
|
2018
|
93 |
C |
p. 570-572
|
artikel
|
| 96 |
Volatile and fixed composition of sulphite-free white wines obtained after fermentation in the presence of chitosan
|
Castro-Marín, Antonio
|
|
2018
|
93 |
C |
p. 174-180
|
artikel
|
| 97 |
Zwitterionic hydrophilic interaction liquid chromatography coupled to mass spectrometry for analysis of beetroot juice and antioxidant interactions between its bioactive compounds
|
Sentkowska, Aleksandra
|
|
2018
|
93 |
C |
p. 641-648
|
artikel
|
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