Digitale Bibliotheek
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                             48 gevonden resultaten
nr titel auteur tijdschrift jaar jaarg. afl. pagina('s) type
1 Adsorption of catechin onto cellulose and its mechanism study: Kinetic models, characterization and molecular simulation Liu, Yujia
2018
112 C p. 225-232
artikel
2 Application of hull, bur and leaf chestnut extracts on the shelf-life of beef patties stored under MAP: Evaluation of their impact on physicochemical properties, lipid oxidation, antioxidant, and antimicrobial potential Zamuz, Sol
2018
112 C p. 263-273
artikel
3 Barbary partridge meat quality as affected by Hermetia illucens and Tenebrio molitor larva meals in feeds Secci, Giulia
2018
112 C p. 291-298
artikel
4 Bioinactivation FE: A free web application for modelling isothermal and dynamic microbial inactivation Garre, Alberto
2018
112 C p. 353-360
artikel
5 Characterization of Roselle calyx from different geographical origins Juhari, Nurul Hanisah
2018
112 C p. 378-389
artikel
6 Chemical stability and reaction kinetics of two thiamine salts (thiamine mononitrate and thiamine chloride hydrochloride) in solution Voelker, Adrienne L.
2018
112 C p. 443-456
artikel
7 Comprehensive evaluation of phenolic profile in dark chocolate and dark chocolate enriched with Sakura green tea leaves or turmeric powder Martini, Serena
2018
112 C p. 1-16
artikel
8 Comprehensive metabolite profiling of Solanum tuberosum L. (potato) leaves by HPLC-ESI-QTOF-MS Rodríguez-Pérez, Celia
2018
112 C p. 390-399
artikel
9 Correlation between the key aroma compounds and gDNA copies of Bacillus during fermentation and maturation of natto Liu, Ye
2018
112 C p. 175-183
artikel
10 Differences in the yoghurt gel microstructure and physicochemical properties of bovine milk containing A1A1 and A2A2 β-casein phenotypes Nguyen, Hanh T.H.
2018
112 C p. 217-224
artikel
11 Editorial Board 2018
112 C p. ii
artikel
12 Effect of high-pressure processing pretreatment on the physical properties and colour assessment of frozen European hake (Merluccius merluccius) during long term storage Pita-Calvo, Consuelo
2018
112 C p. 233-240
artikel
13 Effects of emotional responses to certain foods on the prediction of consumer acceptance Juodeikiene, Grazina
2018
112 C p. 361-368
artikel
14 Effects of thermal sterilization on soy protein isolate/polyphenol complexes: Aspects of structure, in vitro digestibility and antioxidant activity Ren, Cong
2018
112 C p. 284-290
artikel
15 Enzyme-controlled hygroscopicity and proton dynamics in sea cucumber (Stichopus japonicus) ovum peptide powders Wang, Ke
2018
112 C p. 241-249
artikel
16 Extruded sorghum (Sorghum bicolor L.) reduces metabolic risk of hepatic steatosis in obese rats consuming a high fat diet de Sousa, Andressa Rodrigues
2018
112 C p. 48-55
artikel
17 Hardy kiwi leaves extracted by multi-frequency multimode modulated technology: A sustainable and promising by-product for industry Marangi, Federica
2018
112 C p. 184-191
artikel
18 Heat stability of Lactobacillus rhamnosus GG and its cellular membrane during droplet drying and heat treatment Liu, Bin
2018
112 C p. 56-65
artikel
19 Host: Microbiome co-metabolic processing of dietary polyphenols – An acute, single blinded, cross-over study with different doses of apple polyphenols in healthy subjects Trošt, Kajetan
2018
112 C p. 108-128
artikel
20 Inactivation of Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes on cherry tomatoes and oranges by superheated steam Ban, Ga-Hee
2018
112 C p. 38-47
artikel
21 Influence of diet based on bread supplemented with raw and roasted cocoa bean extracts on physiological indices of laboratory rats Żyżelewicz, Dorota
2018
112 C p. 209-216
artikel
22 Influence of methyl jasmonate foliar application to vineyard on grape volatile composition over three consecutive vintages Garde-Cerdán, Teresa
2018
112 C p. 274-283
artikel
23 Interaction between sorghum procyanidin tetramers and the catalytic region of glucosyltransferases-I from Streptococcus mutans UA159 Yu, Jianan
2018
112 C p. 152-159
artikel
24 Investigation of yeast population diversity and dynamics in spontaneous fermentation of Vidal blanc icewine by traditional culture-dependent and high-throughput sequencing methods Li, Jing
2018
112 C p. 66-77
artikel
25 Methyl jasmonate and ozone affect the antioxidant system and the quality of wine grape during postharvest partial dehydration Modesti, Margherita
2018
112 C p. 369-377
artikel
26 Modulating the interfacial concentration of gallates to improve the oxidative stability of fish oil-in-water emulsions Ferreira, Inês
2018
112 C p. 192-198
artikel
27 Monitoring the volatile and hydrophilic bioactive compounds status of fresh and oxidized Chemlali virgin olive oils over olive storage times Oueslati, Imen
2018
112 C p. 425-433
artikel
28 New acylated flavonols identified in Vitis vinifera grapes and wines Favre, Guzmán
2018
112 C p. 98-107
artikel
29 New insights into bacterial bile resistance mechanisms: the role of bile salt hydrolase and its impact on human health Bustos, Ana Y.
2018
112 C p. 250-262
artikel
30 Opuntia (Cactaceae) plant compounds, biological activities and prospects – A comprehensive review Aruwa, Christiana Eleojo
2018
112 C p. 328-344
artikel
31 Photosensitizer-induced cross-linking: A novel approach for improvement of physicochemical and structural properties of gelatin edible films Taghizadeh, Masoumeh
2018
112 C p. 90-97
artikel
32 Phytochemical profile of seeds from 21 Bambara groundnut landraces via UPLC-qTOF-MS Tsamo, Armelle Tontsa
2018
112 C p. 160-168
artikel
33 Relationship between astringency and phenolic composition of commercial Uruguayan Tannat wines: Application of boosted regression trees Vidal, Leticia
2018
112 C p. 25-37
artikel
34 Sapucaia nut (Lecythis pisonis Cambess) and its by-products: A promising and underutilized source of bioactive compounds. Part II: Phenolic compounds profile Demoliner, Fernanda
2018
112 C p. 434-442
artikel
35 Selection of potential non-Sacharomyces probiotic yeasts from food origin by a step-by-step approach Fernandez-Pacheco Rodríguez, Pilar
2018
112 C p. 143-151
artikel
36 Self-assembled mechanism of hydrophobic amino acids and β-cyclodextrin based on experimental and computational methods Li, Jiaqi
2018
112 C p. 136-142
artikel
37 Shelf life study of healthy pork liver pâté with added seaweed extracts from Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata Agregán, Rubén
2018
112 C p. 400-411
artikel
38 Structure and rheology of oleogels made from rice bran wax and rice bran oil Wijarnprecha, Khakhanang
2018
112 C p. 199-208
artikel
39 Suitability of kefir powder production using spray drying Teijeiro, Manuel
2018
112 C p. 169-174
artikel
40 The dynamic changes of chemical components and microbiota during the natural fermentation process in Da-Jiang, a Chinese popular traditional fermented condiment Wu, Junrui
2018
112 C p. 457-467
artikel
41 The effects of person-related and environmental factors on consumers' decision-making in agri-food markets: The case of olive oils Salazar-Ordóñez, Melania
2018
112 C p. 412-424
artikel
42 The role of phenolic compounds on olive oil aroma release Genovese, Alessandro
2018
112 C p. 319-327
artikel
43 The role of risk aversion and brand-related factors in predicting consumers' willingness to buy expiration date-based priced perishable food products Konuk, Faruk Anıl
2018
112 C p. 312-318
artikel
44 Towards understanding the varietal typicity of virgin olive oil by correlating sensory and compositional analysis data: a case study Lukić, Igor
2018
112 C p. 78-89
artikel
45 Tracking celiac disease-triggering peptides and whole wheat flour quality as function of germination kinetics Boukid, Fatma
2018
112 C p. 345-352
artikel
46 Valorizing coffee pulp by-products as anti-inflammatory ingredient of food supplements acting on IL-8 release Magoni, Chiara
2018
112 C p. 129-135
artikel
47 Wheat (Triticum aestivum L.) lipid species distribution in the different stages of straight dough bread making Janssen, Frederik
2018
112 C p. 299-311
artikel
48 Wine aroma evolution throughout alcoholic fermentation sequentially inoculated with non- Saccharomyces/Saccharomyces yeasts Escribano-Viana, Rocío
2018
112 C p. 17-24
artikel
                             48 gevonden resultaten
 
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