| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A comparative study of volatile components in Dianhong teas from fresh leaves of four tea cultivars by using chromatography-mass spectrometry, multivariate data analysis, and descriptive sensory analysis
|
Wang, Chao
|
|
2017
|
100 |
P1 |
p. 267-275
|
artikel
|
| 2 |
A multifactorial approach in characterizing geographical origin of Sicilian cherry tomatoes using 1H-NMR profiling
|
Masetti, Olimpia
|
|
2017
|
100 |
P1 |
p. 623-630
|
artikel
|
| 3 |
An integrated strategy to discover Lactobacillus casei group strains for their potential use as aromatic starters
|
Bancalari, Elena
|
|
2017
|
100 |
P1 |
p. 682-690
|
artikel
|
| 4 |
Annatto carotenoids attenuate oxidative stress and inflammatory response after high-calorie meal in healthy subjects
|
Roehrs, Miguel
|
|
2017
|
100 |
P1 |
p. 771-779
|
artikel
|
| 5 |
Anti-inflammatory effects of dulse (Palmaria palmata) resulting from the simultaneous water-extraction of phycobiliproteins and chlorophyll a
|
Lee, Daeyoung
|
|
2017
|
100 |
P1 |
p. 514-521
|
artikel
|
| 6 |
Anti-inflammatory effects of egg yolk livetins (α, β, and γ-livetin) fraction and its enzymatic hydrolysates in lipopolysaccharide-induced RAW 264.7 macrophages
|
Meram, Chalamaiah
|
|
2017
|
100 |
P1 |
p. 449-459
|
artikel
|
| 7 |
Application of electrolyzed water for improving pork meat quality
|
Athayde, Dirceu Rodrigues
|
|
2017
|
100 |
P1 |
p. 757-763
|
artikel
|
| 8 |
Aroma profile of malbec red wines from La Mancha region: Chemical and sensory characterization
|
Sánchez-Palomo, E.
|
|
2017
|
100 |
P1 |
p. 201-208
|
artikel
|
| 9 |
Artichoke (Cynara cardunculus L. var. scolymus) waste as a natural source of carbonyl trapping and antiglycative agents
|
Maietta, Mariarosa
|
|
2017
|
100 |
P1 |
p. 780-790
|
artikel
|
| 10 |
Bioaccessibility and antioxidant activity of free phenolic compounds and oligosaccharides from corn (Zea mays L.) and common bean (Phaseolus vulgaris L.) chips during in vitro gastrointestinal digestion and simulated colonic fermentation
|
Luzardo-Ocampo, I.
|
|
2017
|
100 |
P1 |
p. 304-311
|
artikel
|
| 11 |
Bioaccessibility and antioxidant activity of phenolic compounds in frozen pulps of Brazilian exotic fruits exposed to simulated gastrointestinal conditions
|
Dutra, Rodrigo Luiz Targino
|
|
2017
|
100 |
P1 |
p. 650-657
|
artikel
|
| 12 |
Bioavailability and new biomarkers of cruciferous sprouts consumption
|
Baenas, Nieves
|
|
2017
|
100 |
P1 |
p. 497-503
|
artikel
|
| 13 |
Butter serums and buttermilks as sources of bioactive lipids from the milk fat globule membrane: Differences in their lipid composition and potentialities of cow diet to increase n-3 PUFA
|
Lopez, Christelle
|
|
2017
|
100 |
P1 |
p. 864-872
|
artikel
|
| 14 |
Caramel flavour perception: Impact of the non-volatile compounds on sensory properties and in-vitro aroma release
|
Paravisini, Laurianne
|
|
2017
|
100 |
P1 |
p. 209-215
|
artikel
|
| 15 |
Carotenoid profile of three microalgae/cyanobacteria species with peroxyl radical scavenger capacity
|
Patias, Luciana D.
|
|
2017
|
100 |
P1 |
p. 260-266
|
artikel
|
| 16 |
Characterization of commercial Spanish non-citrus juices: Antioxidant and physicochemical aspects
|
Pastoriza, S.
|
|
2017
|
100 |
P1 |
p. 216-225
|
artikel
|
| 17 |
Characterization of four β-glucosidases acting on isoflavone-glycosides from Bifidobacterium pseudocatenulatum IPLA 36007
|
Guadamuro, Lucía
|
|
2017
|
100 |
P1 |
p. 522-528
|
artikel
|
| 18 |
Characterization of four wild edible Carduus species from the Mediterranean region via phytochemical and biomolecular analyses
|
Marengo, Arianna
|
|
2017
|
100 |
P1 |
p. 822-831
|
artikel
|
| 19 |
Chemical quality and oxidative stability of extra virgin olive oils from San Juan province (Argentina)
|
Ceci, Liliana N.
|
|
2017
|
100 |
P1 |
p. 764-770
|
artikel
|
| 20 |
Colloidal properties of sodium caseinate-stabilized nanoemulsions prepared by a combination of a high-energy homogenization and evaporative ripening methods
|
Montes de Oca-Ávalos, J.M.
|
|
2017
|
100 |
P1 |
p. 143-150
|
artikel
|
| 21 |
Combination of mass spectrometry-based targeted lipidomics and supervised machine learning algorithms in detecting adulterated admixtures of white rice
|
Lim, Dong Kyu
|
|
2017
|
100 |
P1 |
p. 814-821
|
artikel
|
| 22 |
Combinative effect of sardine peptides and quercetin alleviates hypertension through inhibition of angiotensin I converting enzyme activity and inflammation
|
Luo, Jianming
|
|
2017
|
100 |
P1 |
p. 579-585
|
artikel
|
| 23 |
Combined effects of holy basil essential oil and inlet temperature on lipid peroxidation and survival of Lactobacillus reuteri KUB-AC5 during spray drying
|
Rodklongtan, Akkaratch
|
|
2017
|
100 |
P1 |
p. 276-283
|
artikel
|
| 24 |
Comparative proteomic analysis of Cronobacter sakazakii by iTRAQ provides insights into response to desiccation
|
Hu, Shuangfang
|
|
2017
|
100 |
P1 |
p. 631-639
|
artikel
|
| 25 |
Comparison and screening of bioactive phenolic compounds in different blueberry cultivars: Evaluation of anti-oxidation and α-glucosidase inhibition effect
|
Wu, Ying
|
|
2017
|
100 |
P1 |
p. 312-324
|
artikel
|
| 26 |
Comparison between boiling and vacuum cooking (sous-vide) in the bioaccessibility of minerals in bovine liver samples
|
da Silva, Francisco L.F.
|
|
2017
|
100 |
P1 |
p. 566-571
|
artikel
|
| 27 |
Comparison of myosin heavy chain content determined by label-free quantification between porcine longissimus thoracis, psoas major and semimembranosus muscles
|
Kim, Gap-Don
|
|
2017
|
100 |
P1 |
p. 504-513
|
artikel
|
| 28 |
Conference Calendar
|
|
|
2017
|
100 |
P1 |
p. I
|
artikel
|
| 29 |
Consumer perception of salt-reduced breads: Comparison of single and two-bites evaluation
|
Antúnez, Lucía
|
|
2017
|
100 |
P1 |
p. 254-259
|
artikel
|
| 30 |
Deciphering the characteristics of soybean oleosome-associated protein in maintaining the stability of oleosomes as affected by pH
|
Qi, Baokun
|
|
2017
|
100 |
P1 |
p. 551-557
|
artikel
|
| 31 |
Development and characterization of a new encapsulating agent from orange juice by-products
|
Kaderides, Kyriakos
|
|
2017
|
100 |
P1 |
p. 612-622
|
artikel
|
| 32 |
Dietary exposure and neurotoxicity of the environmental free and bound toxin β-N-methylamino-l-alanine
|
Regueiro, Jorge
|
|
2017
|
100 |
P1 |
p. 1-13
|
artikel
|
| 33 |
Editorial Board
|
|
|
2017
|
100 |
P1 |
p. i
|
artikel
|
| 34 |
Editorial Board
|
|
|
2017
|
100 |
P1 |
p. IFC
|
artikel
|
| 35 |
Effect of chemical composition and sonication procedure on properties of food-grade soy lecithin liposomes with added glycerol
|
Taladrid, D.
|
|
2017
|
100 |
P1 |
p. 541-550
|
artikel
|
| 36 |
Effect of dairy matrices on the survival of Streptococcus thermophilus, Brevibacterium aurantiacum and Hafnia alvei during digestion
|
Hernández-Galán, Leticia
|
|
2017
|
100 |
P1 |
p. 477-488
|
artikel
|
| 37 |
Effect of extrusion conditions on the physico-chemical properties and in vitro protein digestibility of canola meal
|
Zhang, Bo
|
|
2017
|
100 |
P1 |
p. 658-664
|
artikel
|
| 38 |
Effect of high pressure and thermal processing on spoilage-causing enzymes in mango (Mangifera indica)
|
Kaushik, Neelima
|
|
2017
|
100 |
P1 |
p. 885-893
|
artikel
|
| 39 |
Effect of high-pressure treatments on proteolysis, volatile compounds, texture, colour, and sensory characteristics of semi-hard raw ewe milk cheese
|
Ávila, Marta
|
|
2017
|
100 |
P1 |
p. 595-602
|
artikel
|
| 40 |
Effect of soft foods on primary human gingival epithelial cell growth and the wound healing process
|
Rouabhia, Mahmoud
|
|
2017
|
100 |
P1 |
p. 433-441
|
artikel
|
| 41 |
Effect of symbiotic interaction between a fructooligosaccharide and probiotic on the kinetic fermentation and chemical profile of maize blended rice beverages
|
Freire, Ana Luiza
|
|
2017
|
100 |
P1 |
p. 698-707
|
artikel
|
| 42 |
Effect of the fruit position on the cluster on fruit quality, carotenoids, phenolics and sugars in cherry tomatoes (Solanum lycopersicum L.)
|
Coyago-Cruz, Elena
|
|
2017
|
100 |
P1 |
p. 804-813
|
artikel
|
| 43 |
Effect of the phytate and hydrogen peroxide chemical modifications on the physicochemical and functional properties of wheat starch
|
Sun, Fusheng
|
|
2017
|
100 |
P1 |
p. 180-192
|
artikel
|
| 44 |
Effects of electron beam irradiation (EBI) on structure characteristics and thermal properties of walnut protein flour
|
Zhao, Yue
|
|
2017
|
100 |
P1 |
p. 850-857
|
artikel
|
| 45 |
Effects of processing and storage on almond (Prunus dulcis L.) amandin immunoreactivity
|
Su, Mengna
|
|
2017
|
100 |
P1 |
p. 87-95
|
artikel
|
| 46 |
Encapsulation of lactase in Ca(II)-alginate beads: Effect of stabilizers and drying methods
|
Traffano-Schiffo, Maria Victoria
|
|
2017
|
100 |
P1 |
p. 296-303
|
artikel
|
| 47 |
Encapsulation of lutein in liposomes using supercritical carbon dioxide
|
Zhao, Lisha
|
|
2017
|
100 |
P1 |
p. 168-179
|
artikel
|
| 48 |
Encapsulation of omega-3 fatty acids in nanoemulsions and microgels: Impact of delivery system type and protein addition on gastrointestinal fate
|
Chen, Fang
|
|
2017
|
100 |
P1 |
p. 387-395
|
artikel
|
| 49 |
Enhanced antimicrobial effect of ultrasound by the food colorant Erythrosin B
|
Bastarrachea, Luis J.
|
|
2017
|
100 |
P1 |
p. 344-351
|
artikel
|
| 50 |
Experimental study of physical and rheological properties of grape juice using different temperatures and concentrations. Part I: Cabernet Sauvignon
|
de Castilhos, Maurício Bonatto Machado
|
|
2017
|
100 |
P1 |
p. 724-730
|
artikel
|
| 51 |
Formation and characterization of supramolecular structures of β-lactoglobulin and lactoferrin proteins
|
Saraiva, Camila Santiago
|
|
2017
|
100 |
P1 |
p. 674-681
|
artikel
|
| 52 |
Fractionation and identification of antioxidant peptides from an enzymatically hydrolysed Palmaria palmata protein isolate
|
Harnedy, Pádraigín A.
|
|
2017
|
100 |
P1 |
p. 416-422
|
artikel
|
| 53 |
Greek PDO saffron authentication studies using species specific molecular markers
|
Bosmali, I.
|
|
2017
|
100 |
P1 |
p. 899-907
|
artikel
|
| 54 |
Green tea supplementation produces better neuroprotective effects than red and black tea in Alzheimer-like rat model
|
Schimidt, Helen L.
|
|
2017
|
100 |
P1 |
p. 442-448
|
artikel
|
| 55 |
Herbal products containing Hibiscus sabdariffa L., Crataegus spp., and Panax spp.: Labeling and safety concerns
|
Nunes, Maria Antónia
|
|
2017
|
100 |
P1 |
p. 529-540
|
artikel
|
| 56 |
Hibiscus sabdariffa L. as a source of nutrients, bioactive compounds and colouring agents
|
Jabeur, Inès
|
|
2017
|
100 |
P1 |
p. 717-723
|
artikel
|
| 57 |
Identification of peptides with antioxidant and antihypertensive capacities by RP-HPLC-Q-TOF-MS in dry fermented camel sausages inoculated with different starter cultures and ripening times
|
Mejri, Lobna
|
|
2017
|
100 |
P1 |
p. 708-716
|
artikel
|
| 58 |
Identification of potential inhibitory peptides of enzymes involved in the metabolic syndrome obtained by simulated gastrointestinal digestion of fermented bean (Phaseolus vulgaris L.) seeds
|
Jakubczyk, Anna
|
|
2017
|
100 |
P1 |
p. 489-496
|
artikel
|
| 59 |
Impact of fermentation conditions on the quality and sensory properties of a probiotic cupuassu (Theobroma grandiflorum) beverage
|
Pereira, Ana Lúcia Fernandes
|
|
2017
|
100 |
P1 |
p. 603-611
|
artikel
|
| 60 |
Impact of volatile composition on the sensorial attributes of dried paprikas
|
Martín, Alberto
|
|
2017
|
100 |
P1 |
p. 691-697
|
artikel
|
| 61 |
Improved gel functionality of myofibrillar proteins incorporation with sugarcane dietary fiber
|
Zhuang, Xinbo
|
|
2017
|
100 |
P1 |
p. 586-594
|
artikel
|
| 62 |
Influence of Brettanomyces ethylphenols on red wine aroma evaluated by consumers in the United States and Portugal
|
Schumaker, Megan R.
|
|
2017
|
100 |
P1 |
p. 161-167
|
artikel
|
| 63 |
Influence of fat structure on the mechanical properties of commercial pate products
|
Tiensa, Brian E.
|
|
2017
|
100 |
P1 |
p. 558-565
|
artikel
|
| 64 |
Inhibition of tyrosinase by cherimoya pericarp proanthocyanidins: Structural characterization, inhibitory activity and mechanism
|
Chai, Wei-Ming
|
|
2017
|
100 |
P1 |
p. 731-739
|
artikel
|
| 65 |
Inhibitory effect of phosphates on magnesium lactate efflorescence formation in dry-fermented sausages
|
Walz, Felix H.
|
|
2017
|
100 |
P1 |
p. 352-360
|
artikel
|
| 66 |
Interactions between wheat starch and cellulose derivatives in short-term retrogradation: Rheology and FTIR study
|
Xiong, Jian
|
|
2017
|
100 |
P1 |
p. 858-863
|
artikel
|
| 67 |
Is cafestol retained on the paper filter in the preparation of filter coffee?
|
Rendón, Mery Yovana
|
|
2017
|
100 |
P1 |
p. 798-803
|
artikel
|
| 68 |
Knowledge, attitudes and practices of food handlers in food safety: An integrative review
|
Zanin, Laís Mariano
|
|
2017
|
100 |
P1 |
p. 53-62
|
artikel
|
| 69 |
Lipid-modifying enzymes in oat and faba bean
|
Yang, Zhen
|
|
2017
|
100 |
P1 |
p. 335-343
|
artikel
|
| 70 |
Liquid chromatography-high resolution mass spectrometry for the analysis of phytochemicals in vegetal-derived food and beverages
|
La Barbera, Giorgia
|
|
2017
|
100 |
P1 |
p. 28-52
|
artikel
|
| 71 |
Modeling cereal starch hydrolysis during simultaneous saccharification and lactic acid fermentation; case of a sorghum-based fermented beverage, gowé
|
Mestres, Christian
|
|
2017
|
100 |
P1 |
p. 102-111
|
artikel
|
| 72 |
Modifications in bacterial groups and short chain fatty acid production in the gut of healthy adult rats after long-term consumption of dietary Maillard reaction products
|
Delgado-Andrade, Cristina
|
|
2017
|
100 |
P1 |
p. 134-142
|
artikel
|
| 73 |
Non-destructive techniques for the detection of fungal infection in cereal grains
|
Orina, Irene
|
|
2017
|
100 |
P1 |
p. 74-86
|
artikel
|
| 74 |
Novel bioactive peptides from enzymatic hydrolysate of Sardinelle (Sardinella aurita) muscle proteins hydrolysed by Bacillus subtilis A26 proteases
|
Jemil, Ines
|
|
2017
|
100 |
P1 |
p. 121-133
|
artikel
|
| 75 |
Nutritional compound analysis and morphological characterization of spider plant (Cleome gynandra) - an African indigenous leafy vegetable
|
Omondi, Emmanuel O.
|
|
2017
|
100 |
P1 |
p. 284-295
|
artikel
|
| 76 |
Occurrence and phenotypic and molecular characterization of Listeria monocytogenes and Salmonella spp. in slaughterhouses in southern Brazil
|
Iglesias, Mariana Almeida
|
|
2017
|
100 |
P1 |
p. 96-101
|
artikel
|
| 77 |
Oil-in-water emulsions stabilized by tyrosinase-crosslinked potato protein
|
Glusac, Jovana
|
|
2017
|
100 |
P1 |
p. 407-415
|
artikel
|
| 78 |
Peptide identification in a salmon gelatin hydrolysate with antihypertensive, dipeptidyl peptidase IV inhibitory and antioxidant activities
|
Neves, Adriana C.
|
|
2017
|
100 |
P1 |
p. 112-120
|
artikel
|
| 79 |
Phase behaviors involved in surimi gel system: Effects of phase separation on gelation of myofibrillar protein and kappa-carrageenan
|
Zhang, Tao
|
|
2017
|
100 |
P1 |
p. 361-368
|
artikel
|
| 80 |
Phenolics fate in table olives (Olea europaea L. cv. Nocellara del Belice) debittered using the Spanish and Castelvetrano methods
|
Ambra, Roberto
|
|
2017
|
100 |
P1 |
p. 369-376
|
artikel
|
| 81 |
Physical properties and FTIR analysis of rice-oat flour and maize-oat flour based extruded food products containing olive pomace
|
Ying, DanYang
|
|
2017
|
100 |
P1 |
p. 665-673
|
artikel
|
| 82 |
Phytosterols-induced viscoelasticity of oleogels prepared by using monoglycerides
|
Bin Sintang, Mohd Dona
|
|
2017
|
100 |
P1 |
p. 832-840
|
artikel
|
| 83 |
Predicting consumer liking and preference based on emotional responses and sensory perception: A study with basic taste solutions
|
Samant, Shilpa S.
|
|
2017
|
100 |
P1 |
p. 325-334
|
artikel
|
| 84 |
Preparation of chitosan/polyvinyl alcohol blended films containing sulfosuccinic acid as the crosslinking agent using UV curing process
|
Yun, Yeon-Hum
|
|
2017
|
100 |
P1 |
p. 377-386
|
artikel
|
| 85 |
Probiotics as potential alternative biocontrol agents in the agriculture and food industries: A review
|
Hossain, Md. Iqbal
|
|
2017
|
100 |
P1 |
p. 63-73
|
artikel
|
| 86 |
Quercetin as a tyrosinase inhibitor: Inhibitory activity, conformational change and mechanism
|
Fan, Meihui
|
|
2017
|
100 |
P1 |
p. 226-233
|
artikel
|
| 87 |
Recent advances in the identification and authentication methods of edible bird's nest
|
Lee, Ting Hun
|
|
2017
|
100 |
P1 |
p. 14-27
|
artikel
|
| 88 |
Sensory characterization, physico-chemical properties and somatic yields of five emerging fish species
|
Lazo, Oxana
|
|
2017
|
100 |
P1 |
p. 396-406
|
artikel
|
| 89 |
Structural modification by high-pressure homogenization for improved functional properties of freeze-dried myofibrillar proteins powder
|
Chen, Xing
|
|
2017
|
100 |
P1 |
p. 193-200
|
artikel
|
| 90 |
Study of the influence of varietal amino acid profiles on the polyfunctional mercaptans released from their precursors
|
Alegre, Yohanna
|
|
2017
|
100 |
P1 |
p. 740-747
|
artikel
|
| 91 |
Substrates emulsification process to improve lipase-catalyzed sardine oil glycerolysis in different systems. Evaluation of lipid oxidation of the reaction products
|
Solaesa, Ángela García
|
|
2017
|
100 |
P1 |
p. 572-578
|
artikel
|
| 92 |
The effect of adding a commercial phytosterol ester mixture on the phase behavior of palm oil
|
Daels, Eva
|
|
2017
|
100 |
P1 |
p. 841-849
|
artikel
|
| 93 |
The effect of algae diets (Skeletonema costatum and Rhodomonas baltica) on the biochemical composition and sensory characteristics of Pacific cupped oysters (Crassostrea gigas) during land-based refinement
|
van Houcke, Jasper
|
|
2017
|
100 |
P1 |
p. 151-160
|
artikel
|
| 94 |
The novel contributors of anti-diabetic potential in mulberry polyphenols revealed by UHPLC-HR-ESI-TOF-MS/MS
|
Li, Fuhua
|
|
2017
|
100 |
P1 |
p. 873-884
|
artikel
|
| 95 |
Thermal inactivation of Listeria monocytogenes and Salmonella spp. in sous-vide processed marinated chicken breast
|
Karyotis, Dimitrios
|
|
2017
|
100 |
P1 |
p. 894-898
|
artikel
|
| 96 |
Triangulation and the importance of establishing valid methods for food safety culture evaluation
|
Jespersen, Lone
|
|
2017
|
100 |
P1 |
p. 244-253
|
artikel
|
| 97 |
Ultrasound assisted acidification of model foods: Kinetics and impact on structure and viscoelastic properties
|
Miano, Alberto Claudio
|
|
2017
|
100 |
P1 |
p. 468-476
|
artikel
|
| 98 |
Unprecedented antioxidative and anti-inflammatory aryl polyketides from the brown seaweed Sargassum wightii
|
Maneesh, Anusree
|
|
2017
|
100 |
P1 |
p. 640-649
|
artikel
|
| 99 |
Validation of coffee silverskin extract as a food ingredient by the analysis of cytotoxicity and genotoxicity
|
Iriondo-DeHond, Amaia
|
|
2017
|
100 |
P1 |
p. 791-797
|
artikel
|
| 100 |
Volatile metabolite profiling reveals the changes in the volatile compounds of new spontaneously generated loquat cultivars
|
Besada, C.
|
|
2017
|
100 |
P1 |
p. 234-243
|
artikel
|
| 101 |
White-fruited strawberry genotypes are not per se hypoallergenic
|
Franz-Oberdorf, Katrin
|
|
2017
|
100 |
P1 |
p. 748-756
|
artikel
|
| 102 |
Yacon syrup: Food applications and impact on satiety in healthy volunteers
|
Gomes da Silva, Maria de Fátima
|
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