| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A conjoint analysis to consumer choice in Brazil: Defining device attributes for recognizing customized foods characteristics
|
Calegari, L.P.
|
|
2018
|
109 |
C |
p. 1-13
|
artikel
|
| 2 |
An Electronic Nose for Royal Delicious Apple Quality Assessment – A Tri-layer Approach
|
Ezhilan, Madeshwari
|
|
2018
|
109 |
C |
p. 44-51
|
artikel
|
| 3 |
Anthocyanins in cereals: Composition and health effects
|
Zhu, Fan
|
|
2018
|
109 |
C |
p. 232-249
|
artikel
|
| 4 |
Anti-inflammatory effect of microbial consortia during the utilization of dietary polysaccharides
|
Thomson, Pamela
|
|
2018
|
109 |
C |
p. 14-23
|
artikel
|
| 5 |
Anti-inflammatory effects of newly synthesized α-galacto-oligosaccharides on dextran sulfate sodium-induced colitis in C57BL/6J mice
|
Dai, Zhuqing
|
|
2018
|
109 |
C |
p. 350-357
|
artikel
|
| 6 |
A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures
|
de Almeida, Marcio Aurélio
|
|
2018
|
109 |
C |
p. 368-379
|
artikel
|
| 7 |
Application of ultrasound in chicken breast during chilling by immersion promotes a fast and uniform cooling
|
Flores, Diego Rafael Martins
|
|
2018
|
109 |
C |
p. 59-64
|
artikel
|
| 8 |
A predictive model for flavor partitioning and protein-flavor interactions in fat-free dairy protein solutions
|
Viry, Ombeline
|
|
2018
|
109 |
C |
p. 52-58
|
artikel
|
| 9 |
Caffeine-based food supplements and beverages: Trends of consumption for performance purposes and safety concerns
|
Bessada, Sílvia M.F.
|
|
2018
|
109 |
C |
p. 310-319
|
artikel
|
| 10 |
Characterization and discrimination of Taihe black-boned silky fowl (Gallus gallus domesticus Brisson) muscles using LC/MS-based lipidomics
|
Mi, Si
|
|
2018
|
109 |
C |
p. 187-195
|
artikel
|
| 11 |
Characterization of edible bird's nest of different production, species and geographical origins using nutritional composition, physicochemical properties and antioxidant activities
|
Quek, Meei Chien
|
|
2018
|
109 |
C |
p. 35-43
|
artikel
|
| 12 |
Characterization of odor-active compounds of chicken broth and improved flavor by thermal modulation in electrical stewpots
|
Zhang, Man
|
|
2018
|
109 |
C |
p. 72-81
|
artikel
|
| 13 |
Characterization of physical properties and electronic sensory analyses of citrus oil-based nanoemulsions
|
Yang, Ying
|
|
2018
|
109 |
C |
p. 149-158
|
artikel
|
| 14 |
Chemical characterization of a variety of cold-pressed gourmet oils available on the Brazilian market
|
Cicero, Nicola
|
|
2018
|
109 |
C |
p. 517-525
|
artikel
|
| 15 |
Chemo-sensory approach for the identification of chemical compounds driving green character in red wines
|
Sáenz-Navajas, María-Pilar
|
|
2018
|
109 |
C |
p. 138-148
|
artikel
|
| 16 |
Comparative study of conventional and pressurized liquid extraction for recovering bioactive compounds from Lippia citriodora leaves
|
Leyva-Jiménez, Francisco Javier
|
|
2018
|
109 |
C |
p. 213-222
|
artikel
|
| 17 |
Comparative study of the physicochemical, nutritional, and antioxidant properties of some commercial refined and non-centrifugal sugars
|
Lee, Jong Suk
|
|
2018
|
109 |
C |
p. 614-625
|
artikel
|
| 18 |
Comparison of volatile and non-volatile metabolites in rice wine fermented by Koji inoculated with Saccharomycopsis fibuligera and Aspergillus oryzae
|
Son, Eun Yeong
|
|
2018
|
109 |
C |
p. 596-605
|
artikel
|
| 19 |
Crocus sativus L. stigmas and byproducts: Qualitative fingerprint, antioxidant potentials and enzyme inhibitory activities
|
Menghini, Luigi
|
|
2018
|
109 |
C |
p. 91-98
|
artikel
|
| 20 |
Degradation of cocoa proteins into oligopeptides during spontaneous fermentation of cocoa beans
|
D'Souza, Roy N.
|
|
2018
|
109 |
C |
p. 506-516
|
artikel
|
| 21 |
Development and characterization of microencapsules containing spray dried powder obtained from Brazilian brown, green and red propolis
|
Andrade, Julianna Karla Santana
|
|
2018
|
109 |
C |
p. 278-287
|
artikel
|
| 22 |
Dietary supplementation of tiger nut alters biochemical parameters relevant to erectile function in l-NAME treated rats
|
Olabiyi, Ayodeji A.
|
|
2018
|
109 |
C |
p. 358-367
|
artikel
|
| 23 |
Differences in peptide oxidation between muscles in 12 months Spanish dry-cured ham
|
Gallego, Marta
|
|
2018
|
109 |
C |
p. 343-349
|
artikel
|
| 24 |
Differentiation of black tea infusions according to origin, processing and botanical varieties using multivariate statistical analysis of LC-MS data
|
Shevchuk, Anastasiia
|
|
2018
|
109 |
C |
p. 387-402
|
artikel
|
| 25 |
Dispersed phase volume fraction, weak acids and Tween 80 in a model emulsion: Effect on the germination and growth of Bacillus weihenstephanensis KBAB4 spores
|
Léonard-Akkari, Lucie
|
|
2018
|
109 |
C |
p. 288-297
|
artikel
|
| 26 |
Donkey milk as a supplement in infant formula: Benefits and technological challenges
|
Souroullas, Kallis
|
|
2018
|
109 |
C |
p. 416-425
|
artikel
|
| 27 |
Editorial Board
|
|
|
2018
|
109 |
C |
p. ii
|
artikel
|
| 28 |
Effect of high intensity ultrasound on structure and foaming properties of pea protein isolate
|
Xiong, Ting
|
|
2018
|
109 |
C |
p. 260-267
|
artikel
|
| 29 |
Effect of multiple freeze-thaw cycles on the quality of instant sea cucumber: Emphatically on water status of by LF-NMR and MRI
|
Tan, Mingqian
|
|
2018
|
109 |
C |
p. 65-71
|
artikel
|
| 30 |
Effect of thermal/pressure processing and simulated human digestion on the immunoreactivity of extractable peanut allergens
|
Bavaro, Simona L.
|
|
2018
|
109 |
C |
p. 126-137
|
artikel
|
| 31 |
Effects of in vitro gastrointestinal digestion on phenolic compounds and antioxidant activity of different white winemaking byproducts extracts
|
José Jara-Palacios, M.
|
|
2018
|
109 |
C |
p. 433-439
|
artikel
|
| 32 |
Effects of processing method and solute interactions on pepsin digestibility of cooked proso millet flour
|
Gulati, Paridhi
|
|
2018
|
109 |
C |
p. 583-588
|
artikel
|
| 33 |
Enhancing emulsification and antioxidant ability of egg albumin by moderately acid hydrolysis: Modulating an emulsion-based system for mulberry seed oil
|
Chang, Jing
|
|
2018
|
109 |
C |
p. 334-342
|
artikel
|
| 34 |
Evaluation of butyrylcholinesterase inhibitory activity by chlorogenic acids and coffee extracts assed in ITC and docking simulation models
|
Budryn, Grażyna
|
|
2018
|
109 |
C |
p. 268-277
|
artikel
|
| 35 |
Evaluation of the chemical, sensory and volatile composition of sapota-do-Solimões pulp at different ripening stages
|
Monteiro, Sabrina Sauthier
|
|
2018
|
109 |
C |
p. 159-167
|
artikel
|
| 36 |
Flavor characterization of native Peruvian chili peppers through integrated aroma fingerprinting and pungency profiling
|
Morales-Soriano, Eduardo
|
|
2018
|
109 |
C |
p. 250-259
|
artikel
|
| 37 |
Impact of Saccharomyces cerevisiae strains on traditional sparkling wines production
|
Di Gianvito, Paola
|
|
2018
|
109 |
C |
p. 552-560
|
artikel
|
| 38 |
Impact of storage time and temperature on volatomic signature of Tinta Negra wines by LLME/GC-ITMS
|
Perestrelo, R.
|
|
2018
|
109 |
C |
p. 99-111
|
artikel
|
| 39 |
Inactivation dynamics of 222 nm krypton-chlorine excilamp irradiation on Gram-positive and Gram-negative foodborne pathogenic bacteria
|
Kang, Jun-Won
|
|
2018
|
109 |
C |
p. 325-333
|
artikel
|
| 40 |
Increasing the folate content of tuber based foods using potentially probiotic lactic acid bacteria
|
Mosso, A.L.
|
|
2018
|
109 |
C |
p. 168-174
|
artikel
|
| 41 |
Infrared spectroscopy as an alternative methodology to evaluate the effect of structural features on the physical-chemical properties of inulins
|
Romano, Nelson
|
|
2018
|
109 |
C |
p. 223-231
|
artikel
|
| 42 |
Linking product-elicited emotional associations and sensory perceptions through a circumplex model based on valence and arousal: Five consumer studies
|
Jaeger, Sara R.
|
|
2018
|
109 |
C |
p. 626-640
|
artikel
|
| 43 |
Mercury in fish from the Madeira River and health risk to Amazonian and riverine populations
|
Soares, José Maria
|
|
2018
|
109 |
C |
p. 537-543
|
artikel
|
| 44 |
Microbiota of edible Liometopum apiculatum ant larvae reveals potential functions related to their nutritional value
|
González-Escobar, Jorge L.
|
|
2018
|
109 |
C |
p. 497-505
|
artikel
|
| 45 |
Microencapsulation of betanin in monodisperse W/O/W emulsions
|
Pagano, Ana Paula Eskildsen
|
|
2018
|
109 |
C |
p. 489-496
|
artikel
|
| 46 |
Migration from plastic packaging into meat
|
Guerreiro, Tatiane Melina
|
|
2018
|
109 |
C |
p. 320-324
|
artikel
|
| 47 |
Modification of enzymes by use of high-pressure homogenization
|
dos Santos Aguilar, Jessika Gonçalves
|
|
2018
|
109 |
C |
p. 120-125
|
artikel
|
| 48 |
Morphology development during single droplet drying of mixed component formulations and milk
|
Both, E.M.
|
|
2018
|
109 |
C |
p. 448-454
|
artikel
|
| 49 |
Pea soluble polysaccharides obtained from two enzyme-assisted extraction methods and their application as acidified milk drinks stabilizers
|
Cheng, Meng
|
|
2018
|
109 |
C |
p. 544-551
|
artikel
|
| 50 |
Physicochemical interactions between rice starch and caffeic acid during boiling
|
Igoumenidis, Panagiotis E.
|
|
2018
|
109 |
C |
p. 589-595
|
artikel
|
| 51 |
Polar and non-polar intracellular compounds from microalgae: Methods of simultaneous extraction, gas chromatography determination and comparative analysis
|
Vendruscolo, Raquel Guidetti
|
|
2018
|
109 |
C |
p. 204-212
|
artikel
|
| 52 |
Potential use of pearl millet (Pennisetum glaucum (L.) R. Br.) in Brazil: Food security, processing, health benefits and nutritional products
|
Dias-Martins, Amanda M.
|
|
2018
|
109 |
C |
p. 175-186
|
artikel
|
| 53 |
Protease activity of enzyme extracts from tamarillo fruit and their specific hydrolysis of bovine caseins
|
Li, Zhao
|
|
2018
|
109 |
C |
p. 380-386
|
artikel
|
| 54 |
Recovery of bioactive compounds from Arbutus unedo L. fruits: Comparative optimization study of maceration/microwave/ultrasound extraction techniques
|
Albuquerque, Bianca R.
|
|
2018
|
109 |
C |
p. 455-471
|
artikel
|
| 55 |
Remela de cachorro (Clavija lancifolia Desf.) fruits from South Amazon: Phenolic composition, biological potential, and aroma analysis
|
Paz, Weider H.P.
|
|
2018
|
109 |
C |
p. 112-119
|
artikel
|
| 56 |
Sapucaia nut (Lecythis pisonis Cambess.) flour as a new industrial ingredient: Physicochemical, thermal, and functional properties
|
Teixeira, Gerson Lopes
|
|
2018
|
109 |
C |
p. 572-582
|
artikel
|
| 57 |
Sensory properties of Nordic edible mushrooms
|
Aisala, Heikki
|
|
2018
|
109 |
C |
p. 526-536
|
artikel
|
| 58 |
Site-specific hydrolysis of chlorogenic acids by selected Lactobacillus species
|
Aguirre Santos, Elsa Anaheim
|
|
2018
|
109 |
C |
p. 426-432
|
artikel
|
| 59 |
Synergistic action of cathepsin B, L, D and calpain in disassembly and degradation of myofibrillar protein of grass carp
|
Ge, Lihong
|
|
2018
|
109 |
C |
p. 481-488
|
artikel
|
| 60 |
The effect of sterol derivatives on properties of soybean and egg yolk lecithin liposomes: Stability, structure and membrane characteristics
|
Tai, Kedong
|
|
2018
|
109 |
C |
p. 24-34
|
artikel
|
| 61 |
The influence of the storage temperature on the stability of lipid microparticles containing ginger oleoresin
|
Oriani, Vivian Boesso
|
|
2018
|
109 |
C |
p. 472-480
|
artikel
|
| 62 |
The paradoxical effect of extra-virgin olive oil on oxidative phenomena during in vitro co-digestion with meat
|
Martini, Serena
|
|
2018
|
109 |
C |
p. 82-90
|
artikel
|
| 63 |
Time-intensity and reaction-time methodology applied to the dynamic perception and liking of bitterness in relation to body mass index
|
León Bianchi, L.
|
|
2018
|
109 |
C |
p. 606-613
|
artikel
|
| 64 |
Towards a better understanding of Artemisia vulgaris: Botany, phytochemistry, pharmacological and biotechnological potential
|
Abiri, Rambod
|
|
2018
|
109 |
C |
p. 403-415
|
artikel
|
| 65 |
Ultrasound-assisted extraction and bioaccessibility of saponins from edible seeds: quinoa, lentil, fenugreek, soybean and lupin
|
Navarro del Hierro, Joaquín
|
|
2018
|
109 |
C |
p. 440-447
|
artikel
|
| 66 |
Volatile and sensory profiling of Shiraz wine in response to alcohol management: comparison of harvest timing versus technological approaches
|
Longo, Rocco
|
|
2018
|
109 |
C |
p. 561-571
|
artikel
|
| 67 |
Volatile compounds and protein profiles analyses of fermented cocoa beans and chocolates from different hybrids cultivated in Brazil
|
Moreira, Igor Magalhães da Veiga
|
|
2018
|
109 |
C |
p. 196-203
|
artikel
|
| 68 |
Volatile profiles and chromatic characteristics of red wines produced with Starmerella bacillaris and Saccharomyces cerevisiae
|
Englezos, Vasileios
|
|
2018
|
109 |
C |
p. 298-309
|
artikel
|
Tijdschrift beschrijving