nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
Ageing-induced changes in nutritional and anti-nutritional factors in cowpea (Vigna unguiculata L.)
|
Shaheen, Reshma |
|
2019 |
56 |
4 |
p. 1757-1765 |
artikel |
2 |
Aonla phytochemicals: extraction, identification and quantification
|
Kumari, Parveen |
|
2019 |
56 |
4 |
p. 2278-2286 |
artikel |
3 |
Application of an environmentally friendly preventive measure for the preservation of fresh vegetables
|
Paulikienė, Simona |
|
2019 |
56 |
4 |
p. 2147-2157 |
artikel |
4 |
Color stability of fruit yogurt during storage
|
Ścibisz, Iwona |
|
2019 |
56 |
4 |
p. 1997-2009 |
artikel |
5 |
Comparison and storage study of ultra-filtered clarified jamun (Syzygium cumini) juice
|
Ghosh, Payel |
|
2019 |
56 |
4 |
p. 1877-1889 |
artikel |
6 |
Comparison of cultivated and wild chickpea genotypes for nutritional quality and antioxidant potential
|
Kaur, Karamveer |
|
2019 |
56 |
4 |
p. 1864-1876 |
artikel |
7 |
Control of matting temperature during pressing of Paneer and its effect on Paneer quality
|
Arvind, Suryawanshi Anup |
|
2019 |
56 |
4 |
p. 1715-1722 |
artikel |
8 |
Development of a computer vision system to estimate the colour indices of Kinnow mandarins
|
Hadimani, Lingaraj |
|
2019 |
56 |
4 |
p. 2305-2311 |
artikel |
9 |
Development of a functional food (pan bread) using amla fruit powder
|
Alkandari, Dina |
|
2019 |
56 |
4 |
p. 2287-2295 |
artikel |
10 |
Development of electrochemical biosensor based on CNT–Fe3O4 nanocomposite to determine formaldehyde adulteration in orange juice
|
Kundu, Monika |
|
2019 |
56 |
4 |
p. 1829-1840 |
artikel |
11 |
Development of mathematical model for prediction of adulteration levels of cow ghee with vegetable fat using image analysis
|
Wasnik, P. G. |
|
2019 |
56 |
4 |
p. 2320-2325 |
artikel |
12 |
Development of yuja (Citrus junos) beverage based on antioxidant properties and sensory attributes using response surface methodology
|
Park, Jeong Ah |
|
2019 |
56 |
4 |
p. 1854-1863 |
artikel |
13 |
Dietary supplementation of saponins to improve the quality and oxidative stability of broiler chicken meat
|
Bera, Indrajit |
|
2019 |
56 |
4 |
p. 2063-2072 |
artikel |
14 |
Effect of Brazilian green propolis on microorganism contaminants of surface of Gorgonzola-type cheese
|
Correa, Frederico Teixeira |
|
2019 |
56 |
4 |
p. 1978-1987 |
artikel |
15 |
Effect of chickpea and spinach on extrusion behavior of corn grit
|
Shevkani, Khetan |
|
2019 |
56 |
4 |
p. 2257-2266 |
artikel |
16 |
Effect of filtration on elimination of turbidity and changes in volatile compounds concentrations in plum distillates
|
Balcerek, Maria |
|
2019 |
56 |
4 |
p. 2049-2062 |
artikel |
17 |
Effect of γ-irradiation on physico-chemical and antioxidant properties of galactan exopolysaccharide from Weissella confusa KR780676
|
Kavitake, Digambar |
|
2019 |
56 |
4 |
p. 1766-1774 |
artikel |
18 |
Effect of processing treatment on nutritional properties and phytochemical contents of aonla (Emblica officinalis) juice
|
Kumari, Parveen |
|
2019 |
56 |
4 |
p. 2010-2015 |
artikel |
19 |
Effect of repeated frying on the physical characteristics, the formation of acrylamide and oil uptake of tortilla chips subjected to pre-drying treatment
|
Uscanga-Ramos, M. |
|
2019 |
56 |
4 |
p. 1708-1714 |
artikel |
20 |
Effect of winemaking on phenolic profile, colour components and antioxidants in Crljenak kaštelanski (sin. Zinfandel, Primitivo, Tribidrag) wine
|
Generalić Mekinić, Ivana |
|
2019 |
56 |
4 |
p. 1841-1853 |
artikel |
21 |
Effects of different pretreatments and proteases on recovery, umami taste compound contents and antioxidant potentials of Labeo rohita head protein hydrolysates
|
Bruno, Siewe Fabrice |
|
2019 |
56 |
4 |
p. 1966-1977 |
artikel |
22 |
Effects of ripening on the in vitro antioxidant capacity and bioaccessibility of mango cv. ‘Ataulfo’ phenolics
|
Quirós-Sauceda, Ana Elena |
|
2019 |
56 |
4 |
p. 2073-2082 |
artikel |
23 |
Effects of sprouting and cooking processes on physicochemical and functional properties of moth bean (Vigna aconitifolia) seed and flour
|
Medhe, Seema |
|
2019 |
56 |
4 |
p. 2115-2125 |
artikel |
24 |
Evaluation of different hurdles on Penicillium crustosum growth in sponge cakes by means of a specific real time PCR
|
Gonda, Mariana |
|
2019 |
56 |
4 |
p. 2195-2204 |
artikel |
25 |
Evaluation of physicochemical characteristics of microwave vacuum dried mackerel and inhibition of oxidation by essential oils
|
Viji, P. |
|
2019 |
56 |
4 |
p. 1890-1898 |
artikel |
26 |
Evaluation of prenylflavonoids and hop bitter acids in surplus yeast
|
Hsu, Ying-Yu |
|
2019 |
56 |
4 |
p. 1939-1953 |
artikel |
27 |
Functional characterization of whole wheat flours for chapatti quality and acceptability
|
Kundu, Manju |
|
2019 |
56 |
4 |
p. 2296-2304 |
artikel |
28 |
Improving iron and zinc bioaccessibility through food-to-food fortification of pearl millet with tropical plant foodstuffs (moringa leaf powder, roselle calyces and baobab fruit pulp)
|
Merwe, Reneè van der |
|
2019 |
56 |
4 |
p. 2244-2256 |
artikel |
29 |
Influence of honey types and heating treatment on the rheological properties of glutinous rice flour gels
|
Seow, Eng-Keng |
|
2019 |
56 |
4 |
p. 2105-2114 |
artikel |
30 |
Influence of infrared heating processing technology on the cooking characteristics and functionality of African legumes: a review
|
Ogundele, Opeolu M. |
|
2019 |
56 |
4 |
p. 1669-1682 |
artikel |
31 |
Influence of pretreatments on oil absorption of plantain and cassava chips
|
Herman-Lara, E. |
|
2019 |
56 |
4 |
p. 1909-1917 |
artikel |
32 |
Influences of pulsed light-UV treatment on the storage period of dry-cured meat and shelf life prediction by ASLT method
|
Liu, Na |
|
2019 |
56 |
4 |
p. 1744-1756 |
artikel |
33 |
Influences of pulsed light-UV treatment on the storage period of dry-cured meat and shelf life prediction by ASLT method
|
Liu, Na |
|
|
56 |
4 |
p. 1744-1756 |
artikel |
34 |
In silico optimization of enzyme mediated debittering of Assam lemon: biochemical and sensory evaluation studies
|
Kundu, Debajyoti |
|
2019 |
56 |
4 |
p. 2233-2243 |
artikel |
35 |
Investigation of biogenic amines content in fermented idli batter during storage
|
Regubalan, Baburaj |
|
2019 |
56 |
4 |
p. 1775-1784 |
artikel |
36 |
In vivo effect of two different dietary fiber blends on the milk calcium bioavailability
|
Arora, Simran Kaur |
|
2019 |
56 |
4 |
p. 2126-2133 |
artikel |
37 |
Isolation, identification and application on soy sauce fermentation flavor bacteria of CS1.03
|
Jiang, Xuewei |
|
2019 |
56 |
4 |
p. 2016-2026 |
artikel |
38 |
Isolation, identification and determination of technological properties of the halophilic lactic acid bacteria isolated from table olives
|
Yalçınkaya, Seda |
|
2019 |
56 |
4 |
p. 2027-2037 |
artikel |
39 |
Kinetic studies on palm heart protein solubility and investigation of physicochemical, functional and thermal properties of palm heart protein isolate
|
Hematian Sourki, Abdollah |
|
2019 |
56 |
4 |
p. 1820-1828 |
artikel |
40 |
Malting process has minimal influence on the structure of arabinan-rich rhamnogalacturonan pectic polysaccharides from chickpea (Cicer arietinum L.) hull
|
Sathyanarayana, Shakuntala |
|
2019 |
56 |
4 |
p. 1732-1743 |
artikel |
41 |
Managing the lionfish: influence of high intensity ultrasound and binders on textural and sensory properties of lionfish (Pterois volitans) surimi patties
|
Jiménez-Muñoz, L. |
|
2019 |
56 |
4 |
p. 2167-2174 |
artikel |
42 |
Mass transfer characteristics during ultrasound-assisted osmotic dehydration of button mushroom (Agaricus bisporus)
|
Pei, Fei |
|
2019 |
56 |
4 |
p. 2213-2223 |
artikel |
43 |
Moisture sorption characteristics of ready-to-eat snack food enriched with purslane leaves
|
Shanker, Niharika |
|
2019 |
56 |
4 |
p. 1918-1926 |
artikel |
44 |
Onion (Allium cepa L.) is potentially a good source of important antioxidants
|
Sidhu, Jiwan S. |
|
2019 |
56 |
4 |
p. 1811-1819 |
artikel |
45 |
Optimization of the shelf life of lamb forelegs packed in different multilayer polymeric materials and modified atmospheres
|
Baltasar, Ramiro Sánchez |
|
2019 |
56 |
4 |
p. 2224-2232 |
artikel |
46 |
Performance of nanofiltration process during concentration of strawberry juice
|
Arend, Giordana Demaman |
|
2019 |
56 |
4 |
p. 2312-2319 |
artikel |
47 |
Physical adsorption of patulin by Saccharomyces cerevisiae during fermentation
|
Zhang, Zhuo |
|
2019 |
56 |
4 |
p. 2326-2331 |
artikel |
48 |
Physicochemical and microbiological characteristics of honey obtained through sugar feeding of bees
|
Kamal, Md. Mostafa |
|
2019 |
56 |
4 |
p. 2267-2277 |
artikel |
49 |
Physicochemical evaluation of corn extrudates containing varying buckwheat flour levels prepared at various extrusion temperatures
|
Singh, Jatinder Pal |
|
2019 |
56 |
4 |
p. 2205-2212 |
artikel |
50 |
Potential use of probiotic Enterococcus faecium and Enterococcus durans strains in Izmir Tulum cheese as adjunct culture
|
Yerlikaya, Oktay |
|
2019 |
56 |
4 |
p. 2175-2185 |
artikel |
51 |
Preparation, characterization and functional properties of Moringa oleifera seed protein isolate
|
Jain, Ankit |
|
2019 |
56 |
4 |
p. 2093-2104 |
artikel |
52 |
Process optimization and characterization of ‘sev’ (traditional Indian extruded snack) with the incorporation of mushroom powder
|
Kumar, Naveen |
|
2019 |
56 |
4 |
p. 1723-1731 |
artikel |
53 |
Production of ingredient type flavoured white enzyme modified cheese
|
Ali, Barkat |
|
2019 |
56 |
4 |
p. 1683-1695 |
artikel |
54 |
Reduction of microbial load in yellow alkaline noodle using optimized microwave and pulsed-UV treatment to improve storage stability
|
Soraya, Anissa |
|
2019 |
56 |
4 |
p. 1801-1810 |
artikel |
55 |
Reduction of microbial load in yellow alkaline noodle using optimized microwave and pulsed-UV treatment to improve storage stability
|
Soraya, Anissa |
|
|
56 |
4 |
p. 1801-1810 |
artikel |
56 |
RETRACTED ARTICLE: Influence of infrared heating processing technology on the cooking characteristics and functionality of African legumes: a review
|
Ogundele, Opeolu M. |
|
|
56 |
4 |
p. 1669-1682 |
artikel |
57 |
Rheological evaluations and molecular marker analysis of cultivated bread wheat varieties of India
|
Rai, Anjali |
|
2019 |
56 |
4 |
p. 1696-1707 |
artikel |
58 |
Spectral interval combination optimization (ICO) on rapid quality assessment of Solanaceae plant: a validation study
|
Li, Qianqian |
|
2019 |
56 |
4 |
p. 2158-2166 |
artikel |
59 |
Synthesis and functional properties of gelatin/CA–starch composite film: excellent food packaging material
|
Kumar, R. |
|
2019 |
56 |
4 |
p. 1954-1965 |
artikel |
60 |
The assessment of tomato fruit quality parameters under different sound waves
|
Altuntas, Ozlem |
|
2019 |
56 |
4 |
p. 2186-2194 |
artikel |
61 |
The effect of adding berry fruit juice concentrates and by-product extract to sugar solution on osmotic dehydration and sensory properties of apples
|
Samborska, Kinga |
|
2019 |
56 |
4 |
p. 1927-1938 |
artikel |
62 |
The potential of the iron concentrated germinated wheat in wheat flour fortification: an alternative to the conventional expensive iron fortification
|
Naveen Kumar, J. K. |
|
2019 |
56 |
4 |
p. 2038-2048 |
artikel |
63 |
The quality of rice wine influenced by the crystal structure of rice starch
|
Lai, Qi |
|
2019 |
56 |
4 |
p. 1988-1996 |
artikel |
64 |
Tuna red meat hydrolysate as core and wall polymer for fish oil encapsulation: a comparative analysis
|
Unnikrishnan, Parvathy |
|
2019 |
56 |
4 |
p. 2134-2146 |
artikel |
65 |
Ultrasound assisted extraction of antioxidative phenolics from cashew (Anacardium occidentale L.) leaves
|
Chotphruethipong, Lalita |
|
2019 |
56 |
4 |
p. 1785-1792 |
artikel |
66 |
Use of ultrasonicated squid ovary powder as a replacer of egg white powder in cake
|
Singh, Avtar |
|
2019 |
56 |
4 |
p. 2083-2092 |
artikel |
67 |
Use of ultrasound for dehydration of mangoes (Mangifera indica L.): kinetic modeling of ultrasound-assisted osmotic dehydration and convective air-drying
|
Fernandes, Fabiano A. N. |
|
2019 |
56 |
4 |
p. 1793-1800 |
artikel |
68 |
Vacuum drying application to maqui (Aristotelia chilensis [Mol] Stuntz) berry: Weibull distribution for process modelling and quality parameters
|
Issis, Quispe-Fuentes |
|
2019 |
56 |
4 |
p. 1899-1908 |
artikel |