| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Application and possible benefits of high hydrostatic pressure or high-pressure homogenization on beer processing: A review
|
Santos, Lígia MR
|
|
2017
|
|
7 |
p. 561-581
|
artikel
|
| 2 |
Application of high hydrostatic pressure for the inactivation of norovirus and quality stability in fresh sea squirt (Halocynthia roretzi)
|
Park, Shin Young
|
|
2019
|
|
7 |
p. 573-578
|
artikel
|
| 3 |
Application of high pressure processing for shelf life extension of litchi fruits (Litchi chinensis cv. Bombai) during refrigerated storage
|
Kaushik, Neelima
|
|
2014
|
|
7 |
p. 527-541
|
artikel
|
| 4 |
Comparative study of the synbiotic effect of inulin and fructooligosaccharide with probiotics with regard to the various properties of fermented soy milk
|
Mishra, Shalini
|
|
2018
|
|
7 |
p. 564-575
|
artikel
|
| 5 |
Cooking loss, tenderness, and sensory evaluation of chicken meat roasted after wrapping with edible films
|
Küçüközet, Ahmet Oktay
|
|
2018
|
|
7 |
p. 576-584
|
artikel
|
| 6 |
Defatted wheat germ application: Influence on cookies’ properties with regard to its particle size and dough moisture content
|
Petrović, Jovana
|
|
2017
|
|
7 |
p. 597-607
|
artikel
|
| 7 |
Development of a marmalade for patients with type 2 diabetes: Sensory characteristics and acceptability
|
Zhilinskaya, Nataliya V
|
|
2018
|
|
7 |
p. 617-626
|
artikel
|
| 8 |
Effect of decontamination treatment on the quality of dehydrated thyme, coriander, and mustard
|
Ferriccioni, Natalia
|
|
2019
|
|
7 |
p. 579-587
|
artikel
|
| 9 |
Effect of different encapsulating agent combinations on viability of Lactobacillus casei Shirota during storage, in simulated gastrointestinal conditions and dairy dessert
|
Gul, Osman
|
|
2019
|
|
7 |
p. 608-617
|
artikel
|
| 10 |
Effect of muscle type and frozen storage on the quality parameters of Iberian restructured meat preparations
|
Antequera, Teresa
|
|
2014
|
|
7 |
p. 543-554
|
artikel
|
| 11 |
Effect of premilling treatments on wheat gluten extraction and noodle quality
|
Kaushik, Ravinder
|
|
2018
|
|
7 |
p. 627-636
|
artikel
|
| 12 |
Effect of storage temperature on the chemical, microbiological, and sensory characteristics of pasta filata soft cheese containing probiotic lactobacilli
|
Cuffia, Facundo
|
|
2019
|
|
7 |
p. 588-596
|
artikel
|
| 13 |
Effects of carrot incorporation and high hydrostatic pressure processing on fresh cheese: Antilisterial activity, carotenoid degradation, and sensory characteristics
|
dos Santos Gouvea, Fabiola
|
|
2019
|
|
7 |
p. 597-607
|
artikel
|
| 14 |
Effects of the incorporation of cantaloupe pulp in yogurt: Physicochemical, phytochemical and rheological properties
|
Kermiche, F
|
|
2018
|
|
7 |
p. 585-597
|
artikel
|
| 15 |
Extraction and quantification of SO2 content in wines using a hollow fiber contactor
|
Plaza, Andrea
|
|
2014
|
|
7 |
p. 501-510
|
artikel
|
| 16 |
Formulation and characterization of an optimized functional beverage from hibiscus (Hibiscus sabdariffa L.) and green tea (Camellia sinensis L.)
|
Preciado-Saldaña, Alejandra M
|
|
2019
|
|
7 |
p. 547-561
|
artikel
|
| 17 |
Gluten-free biscuits based on composite rice–chickpea flour and xanthan gum
|
Benkadri, Soulef
|
|
2018
|
|
7 |
p. 607-616
|
artikel
|
| 18 |
Inactivation of the microbiota and effect on the quality attributes of pineapple juice using a continuous flow ultrasound-assisted supercritical carbon dioxide system
|
Paniagua-Martínez, I
|
|
2018
|
|
7 |
p. 547-554
|
artikel
|
| 19 |
Incorporating Zataria multiflora Boiss. essential oil and sodium bentonite nano-clay open a new perspective to use zein films as bioactive packaging materials
|
Kashiri, Mahboobeh
|
|
2017
|
|
7 |
p. 582-596
|
artikel
|
| 20 |
Influence of pH value on microstructure of oil-in-water emulsions stabilized by chickpea protein flour
|
Felix, Manuel
|
|
2018
|
|
7 |
p. 555-563
|
artikel
|
| 21 |
Optimization of fat-reduced ice cream formulation employing inulin as fat replacer via response surface methodology
|
Pintor, Aurora
|
|
2014
|
|
7 |
p. 489-500
|
artikel
|
| 22 |
Pervaporation investigation of recovery of volatile compounds from brown crab boiling juice
|
Martínez, Rodrigo
|
|
2014
|
|
7 |
p. 511-526
|
artikel
|
| 23 |
Physicochemical, sensory, and nutritional quality of fresh-cut “Rojo Brillante” persimmon affected by maturity stage and antibrowning agents
|
Sanchís, Elena
|
|
2016
|
|
7 |
p. 574-586
|
artikel
|
| 24 |
Property and structure changes of myofibril protein in pork treated by high pressure combined with heat
|
Huang, Yechuan
|
|
2016
|
|
7 |
p. 647-662
|
artikel
|
| 25 |
Protective effect of cyclodextrins on the quality parameters of roast preserved pepper
|
Serrano-Martínez, A
|
|
2016
|
|
7 |
p. 565-573
|
artikel
|
| 26 |
Protein structural development of threadfin bream (Nemipterus spp.) surimi gels induced by glucose oxidase
|
Wang, Lei
|
|
2018
|
|
7 |
p. 598-606
|
artikel
|
| 27 |
Quality parameters, bioactive compounds and their correlation with antioxidant capacity of commercial fruit-based baby foods
|
Carbonell-Capella, Juana M
|
|
2014
|
|
7 |
p. 479-487
|
artikel
|
| 28 |
Real-time color change monitoring of apple slices using image processing during intermittent microwave convective drying
|
Aghilinategh, Nahid
|
|
2016
|
|
7 |
p. 634-646
|
artikel
|
| 29 |
Rheological properties of lactose-free dairy desserts
|
Sahin, Serpil
|
|
2016
|
|
7 |
p. 609-620
|
artikel
|
| 30 |
Significance of heat-moisture treatment conditions on the pasting and gelling behaviour of various starch-rich cereal and pseudocereal flours
|
Collar, Concha
|
|
2017
|
|
7 |
p. 623-636
|
artikel
|
| 31 |
Techno-functional and nutritional performance of commercial breads available in Europe
|
Conte, Paola
|
|
2016
|
|
7 |
p. 621-633
|
artikel
|
| 32 |
The evaluation of kefir pure culture starter: Liquid-core capsule entrapping microorganisms isolated from kefir grains
|
Wang, Liang
|
|
2016
|
|
7 |
p. 598-608
|
artikel
|
| 33 |
Thermosonication and optimization of stingless bee honey processing
|
Chong, KY
|
|
2017
|
|
7 |
p. 608-622
|
artikel
|
| 34 |
The use of high-in-β-glucan oat fibre powder as a structuring agent in gluten-free yeast-leavened cake
|
Karp, Sabina
|
|
2019
|
|
7 |
p. 618-629
|
artikel
|
| 35 |
Ultraviolet inactivation of bacteria and model viruses in coconut water using a collimated beam system
|
Bhullar, Manreet S
|
|
2019
|
|
7 |
p. 562-572
|
artikel
|
| 36 |
Use of organic acids for prevention and removal of Bacillus subtilis biofilms on food contact surfaces
|
Akbas, Meltem Yesilcimen
|
|
2016
|
|
7 |
p. 587-597
|
artikel
|
| 37 |
Watermelon juice concentration using ultrafiltration: Analysis of sugar and ascorbic acid
|
Bhattacharjee, Chiranjit
|
|
2017
|
|
7 |
p. 637-645
|
artikel
|
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