Digitale Bibliotheek
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                             113 gevonden resultaten
nr titel auteur tijdschrift jaar jaarg. afl. pagina('s) type
1 A GC-MS based metabolomics approach to determine the effect of salinity on Kimchi Seo, Seung-Ho
2018
105 C p. 492-498
artikel
2 A novel non-destructive manner for quantitative determination of plumpness of live Eriocheir sinensis using low-field nuclear magnetic resonance Song, Lingling
2018
105 C p. 298-304
artikel
3 Application of high-throughput pyrosequencing in the analysis of microbiota of food commodities procured from small and large retail outlets in a U.S. metropolitan area – A pilot study Higgins, Daleniece
2018
105 C p. 29-40
artikel
4 Application of microencapsulation for the safe delivery of green tea polyphenols in food systems: Review and recent advances Massounga Bora, Awa Fanny
2018
105 C p. 241-249
artikel
5 A preliminary exploration of the potential of Eugenia uvalha Cambess juice intake to counter oxidative stress Lopes, J.M.M.
2018
105 C p. 563-569
artikel
6 A simple approach for rapid detection and quantification of adulterants in stingless bees (Heterotrigona itama) honey Se, Kuan Wei
2018
105 C p. 453-460
artikel
7 Bayesian modeling of two- and three-species bacterial competition in milk Quinto, E.J.
2018
105 C p. 952-961
artikel
8 Biological properties and pharmacological potential of plant exudates Licá, Irlla Correia Lima
2018
105 C p. 1039-1053
artikel
9 Bubbles in noodle dough: Characterization by X-ray microtomography Guillermic, R.-M.
2018
105 C p. 548-555
artikel
10 Capturing consumer perception of vegetable freshness in a simulated real-life taste situation Sinesio, Fiorella
2018
105 C p. 764-771
artikel
11 β-Carotene degradation kinetics as affected by fat crystal network and solid/liquid ratio Calligaris, Sonia
2018
105 C p. 599-604
artikel
12 Changes in extra-virgin olive oil added with Lycium barbarum L. carotenoids during frying: Chemical analyses and metabolomic approach Blasi, F.
2018
105 C p. 507-516
artikel
13 Changes in polyphenol composition and bioactivity of the native Chilean white strawberry (Fragaria chiloensis spp. chiloensis f. chiloensis) after in vitro gastrointestinal digestion Thomas-Valdés, Samanta
2018
105 C p. 10-18
artikel
14 Characterization of aroma-active compounds in Chinese quince (Pseudocydonia sinensis Schneid) by aroma dilution analyses Choi, Ji Young
2018
105 C p. 828-835
artikel
15 Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography–olfactometry, quantitative measurements, and sensory evaluation Zhao, Dongrui
2018
105 C p. 616-627
artikel
16 Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC–MS coupled with E-nose Chen, Qinqin
2018
105 C p. 605-615
artikel
17 Chemical and sensory differences between high price and low price extra virgin olive oils Fiorini, Dennis
2018
105 C p. 65-75
artikel
18 Chemical composition and inhibitory activities on dipeptidyl peptidase IV and pancreatic lipase of two underutilized species from the Brazilian Savannah: Oxalis cordata A.St.-Hil. and Xylopia aromatica (Lam.) Mart Oliveira, Verena B.
2018
105 C p. 989-995
artikel
19 Cocoplum (Chrysobalanus icaco L.) decreases doxorubicin-induced DNA damage and downregulates Gadd45a, Il-1β, and Tnf-α in vivo Venancio, Vinicius Paula
2018
105 C p. 996-1002
artikel
20 Colonic fermentation of polyphenolics from Sea buckthorn (Hippophae rhamnoides) berries: Assessment of effects on microbial diversity by Principal Component Analysis Attri, Sampan
2018
105 C p. 324-332
artikel
21 Comparison of chemical, color stability, and phenolic composition from pericarp of nine colored corn unique varieties in a beverage model Haggard, Sage
2018
105 C p. 286-297
artikel
22 Composition and bioaccessibility of elements in green seaweeds from fish pond aquaculture Afonso, C.
2018
105 C p. 271-277
artikel
23 Composition of black soldier fly prepupae and systematic approaches for extraction and fractionation of proteins, lipids and chitin Caligiani, Augusta
2018
105 C p. 812-820
artikel
24 Comprehensive characterization of phenolic and other polar compounds in the seed and seed coat of avocado by HPLC-DAD-ESI-QTOF-MS Figueroa, Jorge G.
2018
105 C p. 752-763
artikel
25 Contribution of specific amino acid and secondary structure to the antioxidant property of corn gluten proteins Jiang, Yuan
2018
105 C p. 836-844
artikel
26 Coriander (Coriandrum sativum): A promising functional food toward the well-being Prachayasittikul, Veda
2018
105 C p. 305-323
artikel
27 Corrigendum to “Dehydration of jambolan [Syzygium cumini (L.)] juice during foam mat drying: Quantitative and qualitative changes of the phenolic compounds” [Food Research International 102 (2017) 32–42] Tavares, Iasnaia Maria de Carvalho
2018
105 C p. 1060
artikel
28 Dairy curd coagulated by a plant extract of Calotropis procera: Role of fat structure on the chemical and textural characteristics Issa Ado, Rayanatou
2018
105 C p. 694-702
artikel
29 Degradation kinetics and antioxidant capacity of anthocyanins in air-impingement jet dried purple potato slices Qiu, Gan
2018
105 C p. 121-128
artikel
30 Delineation of salts, ripening and gentle heating effects on molecular structure of Cantal-type cheese by Mid-infrared spectroscopy Loudiyi, M.
2018
105 C p. 221-232
artikel
31 Disinfection efficacy over yeast biofilms of juice processing industries Tarifa, María C.
2018
105 C p. 473-481
artikel
32 Dynamic correlations between microbiota succession and flavor development involved in the ripening of Kazak artisanal cheese Zheng, Xiaoji
2018
105 C p. 733-742
artikel
33 Edible flowers as sources of phenolic compounds with bioactive potential Pires, Tânia C.S.P.
2018
105 C p. 580-588
artikel
34 Editorial Board 2018
105 C p. ii
artikel
35 Effect of altitude on biochemical composition and quality of green arabica coffee beans can be affected by shade and postharvest processing method Worku, Mohammed
2018
105 C p. 278-285
artikel
36 Effect of different buffer systems on the xanthine oxidase inhibitory activity of tuna (Katsuwonus pelamis) protein hydrolysate Su, Guowan
2018
105 C p. 556-562
artikel
37 Effect of free and microencapsulated Lactococcus lactis on composition and rheological properties of Manchego-type cheeses during ripening Salazar-Montoya, Juan Alfredo
2018
105 C p. 59-64
artikel
38 Effect of high-pressure treatment on taste and metabolite profiles of ducks with two different vinasse-curing processes Lou, Xiaowei
2018
105 C p. 703-712
artikel
39 Effect of hop β-acids as dietary supplement for broiler chickens on meat composition and redox stability Zawadzki, A.
2018
105 C p. 210-220
artikel
40 Effect of malondialdehyde modification on the binding of aroma compounds to soy protein isolates Wang, Juan
2018
105 C p. 150-158
artikel
41 Effect of preliminary stresses on the resistance of Escherichia coli and Staphylococcus aureus toward non-thermal plasma (NTP) challenge Liao, Xinyu
2018
105 C p. 178-183
artikel
42 Effect of slightly acidic electrolyzed water on bioactive compounds and morphology of broccoli sprouts Li, Lizhen
2018
105 C p. 102-109
artikel
43 Effect of xanthan gum on lipid digestion and bioaccessibility of β-carotene-loaded rice starch-based filled hydrogels Park, Shinjae
2018
105 C p. 440-445
artikel
44 Effects of cooking and food matrix on estimated mineral bioavailability in Mloukhiya, a Mediterranean dish based on jute leaves and meat Njoumi, Sondos
2018
105 C p. 233-240
artikel
45 Emulsions as delivery systems for gamma and delta tocotrienols: Formation, properties and simulated gastrointestinal fate Xu, Fei
2018
105 C p. 570-579
artikel
46 Encapsulation and stabilization of β-carotene by amylose inclusion complexes Kong, Lingyan
2018
105 C p. 446-452
artikel
47 Enhanced arginine biosynthesis and lower proteolytic profile as indicators of Saccharomyces cerevisiae stress in stationary phase during fermentation of high sugar grape must: A proteomic evidence Noti, Olta
2018
105 C p. 1011-1018
artikel
48 Enhancing the physicochemical stability of β-carotene solid lipid nanoparticle (SLNP) using whey protein isolate Mehrad, Bahar
2018
105 C p. 962-969
artikel
49 Ethyl acetate fraction from Hibiscus sabdariffa L. attenuates diabetes-associated cognitive impairment in mice Seung, Tae Wan
2018
105 C p. 589-598
artikel
50 Evaluation of radical scavenging activity, intestinal cell viability and antifungal activity of Brazilian propolis by-product de Francisco, Lizziane
2018
105 C p. 537-547
artikel
51 Evaluation of the use of multiflora bee pollen on the volatile compounds and sensorial profile of Palomino fino and Riesling white young wines Amores-Arrocha, A.
2018
105 C p. 197-209
artikel
52 Evolution of food antioxidants as a core topic of food science for a century Cömert, Ezgi Doğan
2018
105 C p. 76-93
artikel
53 Experimental study of physical and rheological properties of grape juice using different temperatures and concentrations. Part II: Merlot de Castilhos, Maurício Bonatto Machado
2018
105 C p. 905-912
artikel
54 Expression of genes associated with stress conditions by Listeria monocytogenes in interaction with nisin producer Lactococcus lactis Miranda, Rodrigo Otávio
2018
105 C p. 897-904
artikel
55 Flavor profiling of apple ciders from the UK and Scandinavian region Qin, Zihan
2018
105 C p. 713-723
artikel
56 Genetic relatedness, antimicrobial resistance and biofilm formation of Salmonella isolated from naturally contaminated poultry and their processing environment in northern Malaysia Chuah, Li-Oon
2018
105 C p. 743-751
artikel
57 Grape and wine amino acid composition from Carignan noir grapevines growing under rainfed conditions in the Maule Valley, Chile: Effects of location and rootstock Gutiérrez-Gamboa, G.
2018
105 C p. 344-352
artikel
58 High isostatic pressure and thermal processing of açaí fruit (Euterpe oleracea Martius): Effect on pulp color and inactivation of peroxidase and polyphenol oxidase Jesus, Ana Laura Tibério de
2018
105 C p. 853-862
artikel
59 HPLC-DAD-APCI/ESI-MS n analysis of carotenoids and α-tocopherol in Costa Rican Acrocomia aculeata fruits of varying maturity stages Schex, Roland
2018
105 C p. 645-653
artikel
60 Hydroxytyrosol: Bioavailability, toxicity, and clinical applications Robles-Almazan, María
2018
105 C p. 654-667
artikel
61 Identification of enzyme origin in dough improvers: DNA-based and proteomic approaches Picariello, Gianluca
2018
105 C p. 52-58
artikel
62 Impact of oil droplet concentration on the optical, rheological, and stability characteristics of O/W emulsions stabilized with plant-based surfactant: Potential application as non-dairy creamers Chung, Cheryl
2018
105 C p. 913-919
artikel
63 Inactivation kinetics, structural, and morphological modification of mango soluble acid invertase by high pressure processing combined with mild temperatures Li, Renjie
2018
105 C p. 845-852
artikel
64 Incorporation of bentonite clay in cassava starch films for the reduction of water vapor permeability Monteiro, M.K.S.
2018
105 C p. 637-644
artikel
65 Influence of carcass weight on meat quality of commercial feedlot steers with similar feedlot, slaughter and post-mortem management Agbeniga, Babatunde
2018
105 C p. 793-800
artikel
66 Inhibitory activity of phenolic-rich pistachio green hull extract-enriched pasta on key type 2 diabetes relevant enzymes and glycemic index Lalegani, Sajjad
2018
105 C p. 94-101
artikel
67 Interactions and phase behaviors in mixed solutions of κ-carrageenan and myofibrillar protein extracted from Alaska Pollock surimi Zhang, Tao
2018
105 C p. 821-827
artikel
68 Interfacial activity and emulsifying behaviour of inclusion complexes between helical polysaccharides and flavouring molecules resulting from non-covalent interactions De Fenoyl, Louise
2018
105 C p. 801-811
artikel
69 In vitro chemopreventive properties of peptides released from quinoa (Chenopodium quinoa Willd.) protein under simulated gastrointestinal digestion Vilcacundo, Rubén
2018
105 C p. 403-411
artikel
70 In vitro digestion behavior of water-in-oil-in-water emulsions with gelled oil-water inner phases Andrade, Jonathan
2018
105 C p. 41-51
artikel
71 Lycopene-rich extract from red guava (Psidium guajava L.) displays cytotoxic effect against human breast adenocarcinoma cell line MCF-7 via an apoptotic-like pathway dos Santos, Raimunda C.
2018
105 C p. 184-196
artikel
72 Metabolite profiling of green, green/red, and red lettuce cultivars: Variation in health beneficial compounds and antioxidant potential Kim, Dae-Eun
2018
105 C p. 361-370
artikel
73 Migration of antioxidants from polylactic acid films, a parameter estimation approach: Part I – A model including convective mass transfer coefficient Samsudin, Hayati
2018
105 C p. 920-929
artikel
74 Non-triglyceride components modulate the fat crystal network of palm kernel oil and coconut oil Chai, Xiuhang
2018
105 C p. 423-431
artikel
75 Novel diagnostic tools for Asian (Apis cerana) and European (Apis mellifera) honey authentication Soares, Sónia
2018
105 C p. 686-693
artikel
76 Oak wood extracts applied to the grapevine. An alternative to obtain quality Garnacha wines Jiménez-Moreno, Nerea
2018
105 C p. 628-636
artikel
77 Peptidome profiles and bioactivity elucidation of buffalo-milk dairy products after gastrointestinal digestion Basilicata, Manuela Giovanna
2018
105 C p. 1003-1010
artikel
78 Physical properties and stability evaluation of fish oil-in-water emulsions stabilized using thiol-modified β-lactoglobulin fibrils-chitosan complex Chang, Hon Weng
2018
105 C p. 482-491
artikel
79 Physicochemical and microstructural characterization of gum tragacanth added whey protein based films Tonyali, Bade
2018
105 C p. 1-9
artikel
80 Physicochemical and nutraceutical properties of moringa (Moringa oleifera) leaves and their effects in an in vivo AOM/DSS-induced colorectal carcinogenesis model Cuellar-Nuñez, M.L.
2018
105 C p. 159-168
artikel
81 Physicochemical characteristics, ATR-FTIR molecular interactions and in vitro starch and protein digestion of thermally-treated whole pulse flours Chávez-Murillo, Carolina Estefanía
2018
105 C p. 371-383
artikel
82 Physicochemical characteristics of complexes between amylose and garlic bioactive components generated by milling activating method Zhang, Liming
2018
105 C p. 499-506
artikel
83 Pickering emulsions stabilized by media-milled starch particles Lu, Xuanxuan
2018
105 C p. 140-149
artikel
84 Postharvest dehydration induces variable changes in the primary metabolism of grape berries Conde, Artur
2018
105 C p. 261-270
artikel
85 Potential application of lipid organogels for food industry Chaves, Kamila Ferreira
2018
105 C p. 863-872
artikel
86 Preparation and characterization of microparticles of β-cyclodextrin/glutathione and chitosan/glutathione obtained by spray-drying Webber, Vanessa
2018
105 C p. 432-439
artikel
87 Preservative effect of Camellia sinensis (L.) Kuntze seed extract in soy sauce and its mutagenicity Choi, Ju Hee
2018
105 C p. 982-988
artikel
88 Protection of color and chemical degradation of anthocyanin from purple corn (Zea mays L.) by zinc ions and alginate through chemical interaction in a beverage model Luna-Vital, Diego
2018
105 C p. 169-177
artikel
89 Relationship between composition and bioactivity of persimmon and kiwifruit Pérez-Burillo, S.
2018
105 C p. 461-472
artikel
90 Relationship between nano/micro structure and physical properties of TiO2-sodium caseinate composite films Montes-de-Oca-Ávalos, Juan Manuel
2018
105 C p. 129-139
artikel
91 Salmonella, Escherichia coli and Enterobacteriaceae in the peanut supply chain: From farm to table Nascimento, M.S.
2018
105 C p. 930-935
artikel
92 Sampling methods for the study of volatile profile of PDO wine vinegars. A comparison using multivariate data analysis Ríos-Reina, Rocío
2018
105 C p. 880-896
artikel
93 Segregation of Tetragenococcus halophilus and Zygosaccharomyces rouxii using W1/O/W2 double emulsion for use in mixed culture fermentation Devanthi, Putu Virgina Partha
2018
105 C p. 333-343
artikel
94 Sensory and volatile profiles of monofloral honeys produced by native stingless bees of the brazilian semiarid region Costa, Ana Caroliny Vieira da
2018
105 C p. 110-120
artikel
95 Spoilage potential of brettanomyces bruxellensis strains isolated from Italian wines Guzzon, Raffaele
2018
105 C p. 668-677
artikel
96 Stability of lime essential oil microparticles produced with protein-carbohydrate blends Campelo, Pedro Henrique
2018
105 C p. 936-944
artikel
97 Stability of the potent antioxidant peptide SNAAC identified from Spanish dry-cured ham Gallego, Marta
2018
105 C p. 873-879
artikel
98 Steam pressure treatment of defective Coffea canephora beans improves the volatile profile and sensory acceptance of roasted coffee blends Kalschne, Daneysa Lahis
2018
105 C p. 393-402
artikel
99 Structure characteristics for intestinal uptake of flavonoids in Caco-2 cells Fang, Yajing
2018
105 C p. 353-360
artikel
100 Thap Maeo bananas: Fast ripening and full ethylene perception at low doses Saraiva, Lorenzo A.
2018
105 C p. 384-392
artikel
101 The effects of microfluidization on rheological and textural properties of gluten-free corn breads Ozturk, Oguz Kaan
2018
105 C p. 782-792
artikel
102 The influence of pH and enzyme cross-linking on protein delivery properties of WPI-beet pectin complexes Wang, Qiang
2018
105 C p. 678-685
artikel
103 The potential applications of mushrooms against some facets of atherosclerosis: A review Amirullah, Nur Amalina
2018
105 C p. 517-536
artikel
104 Thermal and non-thermal preservation techniques of tiger nuts' beverage “horchata de chufa”. Implications for food safety, nutritional and quality properties Roselló-Soto, Elena
2018
105 C p. 945-951
artikel
105 Trait anxiety and self-concept among children and adolescents with food neophobia Maiz, Edurne
2018
105 C p. 1054-1059
artikel
106 Transport of cellular water during drying: An understanding of cell rupturing mechanism in apple tissue Khan, Md Imran H.
2018
105 C p. 772-781
artikel
107 Two-step rating-based ‘double-faced applicability’ test for sensory analysis of spread products as an alternative to descriptive analysis with trained panel Kim, In-Ah
2018
105 C p. 250-260
artikel
108 Universal mini COI barcode for the identification of fish species in processed products Sultana, Sharmin
2018
105 C p. 19-28
artikel
109 UPLC/QTOF/MS profiling of two Psidium species and the in-vivo hepatoprotective activity of their nano-formulated liposomes Saber, Fatema R.
2018
105 C p. 1029-1038
artikel
110 Using Check-All-That-Apply (CATA) method for determining product temperature-dependent sensory-attribute variations: A case study of cooked rice Pramudya, Ragita C.
2018
105 C p. 724-732
artikel
111 Various approaches in EPR identification of gamma-irradiated plant foodstuffs: A review Aleksieva, Katerina I.
2018
105 C p. 1019-1028
artikel
112 Volatile profile of elderberry juice: Effect of lactic acid fermentation using L. plantarum, L. rhamnosus and L. casei strains Ricci, Annalisa
2018
105 C p. 412-422
artikel
113 What is lost in translation: A cross-cultural study to compare the concept of nuttiness and its perception in soymilk among Korean, Chinese, and Western groups Kim, Sun-Ho
2018
105 C p. 970-981
artikel
                             113 gevonden resultaten
 
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