| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Antioxidant activity, tocopherols and polyphenols of acornoil obtained from Quercus species grown in Algeria
|
Makhlouf, Fatima Z.
|
|
|
114 |
C |
p. 208-213
|
artikel
|
| 2 |
Application of temperature and ultrasound as corrective measures to decrease the adhesiveness in dry-cured ham. Influence on free amino acid and volatile compound profile
|
Pérez-Santaescolástica, C.
|
|
|
114 |
C |
p. 140-150
|
artikel
|
| 3 |
A thorough insight into the complex effect of gamma-tocopherol on the oxidation process of soybean oil by means of 1H Nuclear Magnetic Resonance. Comparison with alpha-tocopherol
|
Martin-Rubio, A.S.
|
|
|
114 |
C |
p. 230-239
|
artikel
|
| 4 |
Bacupari peel extracts (Garcinia brasiliensis) reduces the biometry, lipogenesis and hepatic steatosis in obese rats
|
Moreira, Maria Eliza de Castro
|
|
|
114 |
C |
p. 169-177
|
artikel
|
| 5 |
Biological macromolecule delivery system fabricated using zein and gum arabic to control the release rate of encapsulated tocopherol during in vitro digestion
|
Li, Juan
|
|
|
114 |
C |
p. 251-257
|
artikel
|
| 6 |
Combination of aerosolized curcumin and UV-A light for the inactivation of bacteria on fresh produce surfaces
|
de Oliveira, Erick Falcão
|
|
|
114 |
C |
p. 133-139
|
artikel
|
| 7 |
Correlation between microbiota and flavours in fermentation of Chinese Sichuan Paocai
|
Xiao, Muyan
|
|
|
114 |
C |
p. 123-132
|
artikel
|
| 8 |
Different genetic responses to oenological conditions between a flocculent wine yeast and its FLO5 deleted strain: Insights from the transcriptome
|
Di Gianvito, Paola
|
|
|
114 |
C |
p. 178-186
|
artikel
|
| 9 |
Editorial Board
|
|
|
|
114 |
C |
p. ii
|
artikel
|
| 10 |
Effect of the use of chestnuts (Castanea sativa Miller) in the finishing diet of Celta pig breed on the shelf-life of meat refrigerated and frozen
|
Echegaray, Noemí
|
|
|
114 |
C |
p. 114-122
|
artikel
|
| 11 |
Effects of Lactobacillus acidophilus LA-3 on physicochemical and sensory parameters of açaí and mango based smoothies and its survival following simulated gastrointestinal conditions
|
Luciano, Winnie Alencar
|
|
|
114 |
C |
p. 159-168
|
artikel
|
| 12 |
Efficacy of light-protective additive packaging in protecting milk freshness in a retail dairy case with LED lighting at different light intensities
|
Wang, Aili
|
|
|
114 |
C |
p. 1-9
|
artikel
|
| 13 |
Enhancement of the solubility, stability and bioaccessibility of quercetin using protein-based excipient emulsions
|
Chen, Xing
|
|
|
114 |
C |
p. 30-37
|
artikel
|
| 14 |
GC-O-MS technique and its applications in food flavor analysis
|
Song, Huanlu
|
|
|
114 |
C |
p. 187-198
|
artikel
|
| 15 |
Guarana seed extracts as a useful strategy to extend the shelf life of pork patties: UHPLC-ESI/QTOF phenolic profile and impact on microbial inactivation, lipid and protein oxidation and antioxidant capacity
|
Pateiro, Mirian
|
|
|
114 |
C |
p. 55-63
|
artikel
|
| 16 |
1H-NMR-based metabolomic profiles of different sweet melon (Cucumis melo L.) Salento varieties: Analysis and comparison
|
Girelli, Chiara Roberta
|
|
|
114 |
C |
p. 81-89
|
artikel
|
| 17 |
Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life
|
Lorenzo, Jose M.
|
|
|
114 |
C |
p. 47-54
|
artikel
|
| 18 |
Low pressure ion pair chromatography with amperometric detection for the determination of trigonelline in coffee samples
|
Sousa, Manuela B.T.
|
|
|
114 |
C |
p. 223-229
|
artikel
|
| 19 |
Non-enzymatic browning kinetics in sucrose-glycine aqueous and dehydrated model systems in presence of MgCl2
|
Santagapita, Patricio R.
|
|
|
114 |
C |
p. 97-103
|
artikel
|
| 20 |
Occurrence of non-proteolytic amino acyl derivatives in dry-cured ham
|
Paolella, Sara
|
|
|
114 |
C |
p. 38-46
|
artikel
|
| 21 |
Polyphenolic profile and antioxidant activity of meristem and leaves from “chagual” (Puya chilensis Mol.), a salad from central Chile
|
Jiménez-Aspee, Felipe
|
|
|
114 |
C |
p. 90-96
|
artikel
|
| 22 |
Pressurized liquid extraction of flavanols and alkaloids from cocoa bean shell using ethanol as solvent
|
Okiyama, Dayane C.G.
|
|
|
114 |
C |
p. 20-29
|
artikel
|
| 23 |
Relationships between composition, microstructure and cooking performances of six potato varieties
|
Romano, Annalisa
|
|
|
114 |
C |
p. 10-19
|
artikel
|
| 24 |
Structural changes of native milk proteins subjected to controlled shearing and heating
|
Mediwaththe, Anushka
|
|
|
114 |
C |
p. 151-158
|
artikel
|
| 25 |
Synthesis of multifunctional fluorescent magnetic nanoparticles for the detection of Alicyclobacillus spp. in apple juice
|
Wang, Zhouli
|
|
|
114 |
C |
p. 104-113
|
artikel
|
| 26 |
The content of linoleic acid in grape must influences the aromatic effect of branched-chain amino acids addition on red wine
|
Liu, Pei-Tong
|
|
|
114 |
C |
p. 214-222
|
artikel
|
| 27 |
The typicity of coffees from different terroirs determined by groups of physico-chemical and sensory variables and multiple factor analysis
|
Scholz, Maria Brigida dos Santos
|
|
|
114 |
C |
p. 72-80
|
artikel
|
| 28 |
Unveiling the lager beer volatile terpenic compounds
|
Martins, Cátia
|
|
|
114 |
C |
p. 199-207
|
artikel
|
| 29 |
Using WPC-inulin-fucoidan complexes for encapsulation of fish protein hydrolysate and fish oil in W1/O/W2 emulsion: Characterization and nutritional quality
|
Jamshidi, Aniseh
|
|
|
114 |
C |
p. 240-250
|
artikel
|
| 30 |
Variation of aroma profile in fermentation process of Wuliangye baobaoqu starter
|
Zheng, Jia
|
|
|
114 |
C |
p. 64-71
|
artikel
|
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