| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
A cross-cultural examination of Australian, Chinese and Vietnamese consumers' attitudes towards a new Australian wine product containing Ganoderma lucidum extract
|
Nguyen, Anh N.H.
|
|
|
115 |
C |
p. 393-399
|
article
|
| 2 |
A cross-cultural perspective on feeling good in the context of foods and beverages
|
Sulmont-Rossé, Claire
|
|
|
115 |
C |
p. 292-301
|
article
|
| 3 |
Adaptation of Saccharomyces cerevisiae to high pressure (15, 25 and 35 MPa) to enhance the production of bioethanol
|
Ferreira, Ricardo M.
|
|
|
115 |
C |
p. 352-359
|
article
|
| 4 |
An experiential culture: A review on user, product, drinking and eating experiences in consumer research
|
Gómez-Corona, Carlos
|
|
|
115 |
C |
p. 328-337
|
article
|
| 5 |
Animal-based food taboos during pregnancy and the postpartum period of Southeast Asian women – A review of literature
|
Köhler, Realm
|
|
|
115 |
C |
p. 480-486
|
article
|
| 6 |
An innovative green extraction and re-use strategy to valorize food supplement by-products: Castanea sativa bud preparations as case study
|
Turrini, Federica
|
|
|
115 |
C |
p. 276-282
|
article
|
| 7 |
An integrated metagenomic/metaproteomic investigation of microbiota in dajiang-meju, a traditional fermented soybean product in Northeast China
|
Xie, Mengxi
|
|
|
115 |
C |
p. 414-424
|
article
|
| 8 |
Antifungal activity of yeasts and lactic acid bacteria isolated from cocoa bean fermentations
|
Ruggirello, Marianna
|
|
|
115 |
C |
p. 519-525
|
article
|
| 9 |
Antimicrobial activity of pomegranate peel extracts performed by high pressure and enzymatic assisted extraction
|
Alexandre, Elisabete M.C.
|
|
|
115 |
C |
p. 167-176
|
article
|
| 10 |
Between food delicacies and food taboos: A structural equation model to assess Western students' acceptance of Amazonian insect food
|
Sidali, Katia Laura
|
|
|
115 |
C |
p. 83-89
|
article
|
| 11 |
Bioactive triterpenoids from the caffeine-rich plants guayusa and maté
|
Chianese, G.
|
|
|
115 |
C |
p. 504-510
|
article
|
| 12 |
Characterization of dried and freeze-dried sea fennel (Crithmum maritimum L.) samples with headspace gas-chromatography/mass spectrometry and evaluation of an electronic nose discrimination potential
|
Giungato, Pasquale
|
|
|
115 |
C |
p. 65-72
|
article
|
| 13 |
Cocoa bean shell waste valorisation; extraction from lab to pilot-scale cavitational reactors
|
Grillo, Giorgio
|
|
|
115 |
C |
p. 200-208
|
article
|
| 14 |
Cocoa hulls polyphenols stabilized by microencapsulation as functional ingredient for bakery applications
|
Papillo, Valentina A.
|
|
|
115 |
C |
p. 511-518
|
article
|
| 15 |
Coffea arabica and C. canephora discrimination in roasted and ground coffee from reference material candidates by real-time PCR
|
Couto, C.C.
|
|
|
115 |
C |
p. 227-233
|
article
|
| 16 |
Comparison of quality traits among breast meat affected by current muscle abnormalities
|
Baldi, Giulia
|
|
|
115 |
C |
p. 369-376
|
article
|
| 17 |
Connecting flavors in social media: A cross cultural study with beer pairing
|
Arellano-Covarrubias, Araceli
|
|
|
115 |
C |
p. 303-310
|
article
|
| 18 |
Contribution of cross-cultural studies to understanding wine appreciation: A review
|
Rodrigues, Heber
|
|
|
115 |
C |
p. 251-258
|
article
|
| 19 |
Correlating emulsion properties to microencapsulation efficacy and nutrients retention in mixed proteins system
|
Li, Xiang
|
|
|
115 |
C |
p. 44-53
|
article
|
| 20 |
Cross-cultural effects of food product familiarity on sensory acceptability and non-invasive physiological responses of consumers
|
Torrico, Damir Dennis
|
|
|
115 |
C |
p. 439-450
|
article
|
| 21 |
Development of emotion lexicons to describe chocolate using the Check-All-That-Apply (CATA) methodology across Asian and Western groups
|
Gunaratne, Thejani M.
|
|
|
115 |
C |
p. 526-534
|
article
|
| 22 |
DNA barcoding to promote social awareness and identity of neglected, underutilized plant species having valuable nutritional properties
|
Campanaro, Ausilia
|
|
|
115 |
C |
p. 1-9
|
article
|
| 23 |
Editorial Board
|
|
|
|
115 |
C |
p. ii
|
article
|
| 24 |
Effect of emergent non-thermal extraction technologies on bioactive individual compounds profile from different plant materials
|
Moreira, Sílvia A.
|
|
|
115 |
C |
p. 177-190
|
article
|
| 25 |
Effect of finishing diet and duration on the sensory quality and volatile profile of lamb meat
|
Gkarane, Vasiliki
|
|
|
115 |
C |
p. 54-64
|
article
|
| 26 |
Effect of purification of galactooligosaccharides derived from lactulose with Saccharomyces cerevisiae on their capacity to bind immune cell receptor Dectin-2
|
Young, Ian D.
|
|
|
115 |
C |
p. 10-15
|
article
|
| 27 |
Effect of the solar drying process on the sensory and chemical quality of cocoa (Theobroma cacao L.) cultivated in Antioquia, Colombia
|
Barrientos, Luis Danilo Porras
|
|
|
115 |
C |
p. 259-267
|
article
|
| 28 |
Effects of glow plasma technology on some bioactive compounds of acerola juice
|
Fernandes, Fabiano A.N.
|
|
|
115 |
C |
p. 16-22
|
article
|
| 29 |
EmojiGrid: A 2D pictorial scale for cross-cultural emotion assessment of negatively and positively valenced food
|
Kaneko, Daisuke
|
|
|
115 |
C |
p. 541-551
|
article
|
| 30 |
Evaluation of autochthonous lactic acid bacteria as starter and non-starter cultures for the production of Traditional Mountain cheese
|
Carafa, Ilaria
|
|
|
115 |
C |
p. 209-218
|
article
|
| 31 |
Exploring the understanding of the term “ultra-processed foods” by young consumers
|
Aguirre, A.
|
|
|
115 |
C |
p. 535-540
|
article
|
| 32 |
Fresh and grilled eel volatile fingerprinting by e-Nose, GC-O, GC–MS and GC × GC-QTOF combined with purge and trap and solvent-assisted flavor evaporation
|
Huang, Xu-Hui
|
|
|
115 |
C |
p. 32-43
|
article
|
| 33 |
Freshness assessment of European hake (Merluccius merluccius) through the evaluation of eye chromatic and morphological characteristics
|
Rocculi, Pietro
|
|
|
115 |
C |
p. 234-240
|
article
|
| 34 |
GC-QTOF-MS as valuable tool to evaluate the influence of cultivar and sample time on olive leaves triterpenic components
|
Martín-García, Beatriz
|
|
|
115 |
C |
p. 219-226
|
article
|
| 35 |
High hydrostatic pressure-assisted enzymatic hydrolysis improved protein digestion of flaxseed protein isolate and generation of peptides with antioxidant activity
|
Franck, Maximilien
|
|
|
115 |
C |
p. 467-473
|
article
|
| 36 |
Identification and quantification of free and bound phenolic compounds contained in the high-molecular weight melanoidin fractions derived from two different types of cocoa beans by UHPLC-DAD-ESI-HR-MSn
|
Oracz, Joanna
|
|
|
115 |
C |
p. 135-149
|
article
|
| 37 |
Identification of angiotensin converting enzyme and dipeptidyl peptidase-IV inhibitory peptides derived from oilseed proteins using two integrated bioinformatic approaches
|
Han, Ruixian
|
|
|
115 |
C |
p. 283-291
|
article
|
| 38 |
Impact of consumption temperature on sensory properties of hot brewed coffee
|
Adhikari, J.
|
|
|
115 |
C |
p. 95-104
|
article
|
| 39 |
Impact of conventional/non-conventional extraction methods on the untargeted phenolic profile of Moringa oleifera leaves
|
Rocchetti, Gabriele
|
|
|
115 |
C |
p. 319-327
|
article
|
| 40 |
Impact of in situ produced exopolysaccharides on rheology and texture of fava bean protein concentrate
|
Xu, Yan
|
|
|
115 |
C |
p. 191-199
|
article
|
| 41 |
Impact of pH on the high-pressure inactivation of microbial transglutaminase
|
Queirós, Rui P.
|
|
|
115 |
C |
p. 73-82
|
article
|
| 42 |
Influence of the in vitro gastrointestinal digestion on the antioxidant activity of Artemisia gorgonum Webb and Hyptis pectinata (L.) Poit. infusions from Cape Verde
|
Lima, Katelene
|
|
|
115 |
C |
p. 150-159
|
article
|
| 43 |
International segmentation in the food domain: Issues and approaches
|
Grunert, Klaus G.
|
|
|
115 |
C |
p. 311-318
|
article
|
| 44 |
Interplay between food and gut microbiota in health and disease
|
Danneskiold-Samsøe, Niels Banhos
|
|
|
115 |
C |
p. 23-31
|
article
|
| 45 |
Killing method affects the browning and the quality of the protein fraction of Black Soldier Fly (Hermetia illucens) prepupae: a metabolomics and proteomic insight
|
Leni, Giulia
|
|
|
115 |
C |
p. 116-125
|
article
|
| 46 |
Label free quantitative analysis of Alicyclobacillus acidoterrestris spore germination subjected to low ambient pH
|
Xu, Xixi
|
|
|
115 |
C |
p. 580-588
|
article
|
| 47 |
May the superfruit red guava and its processing waste be a potential ingredient in functional foods?
|
Lima, Renan da Silva
|
|
|
115 |
C |
p. 451-459
|
article
|
| 48 |
Monitoring molecular composition and digestibility of ripened bresaola through a combined foodomics approach
|
Picone, Gianfranco
|
|
|
115 |
C |
p. 360-368
|
article
|
| 49 |
Natural antioxidants to reduce the oxidation process of meat and meat products
|
Lorenzo, Jose Manuel
|
|
|
115 |
C |
p. 377-378
|
article
|
| 50 |
New challenges and opportunities of food fermentation processes: Application of conventional and innovative techniques
|
Koubaa, Mohamed
|
|
|
115 |
C |
p. 552-553
|
article
|
| 51 |
Nutraceutical compounds: Echinoids, flavonoids, xanthones and caffeine identified and quantitated in the leaves of Coffea arabica trees from three regions of Brazil
|
de Almeida, Ricardo Farias
|
|
|
115 |
C |
p. 493-503
|
article
|
| 52 |
Pharmacological and polyphenolic profiles of Phyllanthus phillyreifolius var. commersonii Müll. Arg: An unexplored endemic species from Mauritius
|
Mahomoodally, Mohamad Fawzi
|
|
|
115 |
C |
p. 425-438
|
article
|
| 53 |
Production, digestibility and allergenicity of hemp (Cannabis sativa L.) protein isolates
|
Mamone, Gianfranco
|
|
|
115 |
C |
p. 562-571
|
article
|
| 54 |
Production of omega 3-rich oils from underutilized chia seeds. Comparison between supercritical fluid and pressurized liquid extraction methods
|
Villanueva-Bermejo, David
|
|
|
115 |
C |
p. 400-407
|
article
|
| 55 |
Quantitative tools for sustainable food and energy in the food chain
|
Cummins, Enda
|
|
|
115 |
C |
p. 126-127
|
article
|
| 56 |
Recovery of phenolic compounds from the by-products of yellow mustard protein isolation
|
Sinichi, Sayeh
|
|
|
115 |
C |
p. 460-466
|
article
|
| 57 |
Reduction of β N-alkanoyl-5-hydroxytryptamides and diterpenes by yeast supplementation to green coffee during wet processing
|
Tinoco, Natália A.B.
|
|
|
115 |
C |
p. 487-492
|
article
|
| 58 |
Social representations and culture in food studies
|
Lo Monaco, Grégory
|
|
|
115 |
C |
p. 474-479
|
article
|
| 59 |
Solid-liquid extraction of bioactive compounds with antioxidant potential from Alternanthera sesillis (red) and identification of the polyphenols using UHPLC-QqQ-MS/MS
|
Mohd Hazli, Ummi Husni Aminah
|
|
|
115 |
C |
p. 241-250
|
article
|
| 60 |
Supercritical anti-solvent fractionation for improving antioxidant and anti-inflammatory activities of an Achillea millefolium L. extract
|
Villalva, M.
|
|
|
115 |
C |
p. 128-134
|
article
|
| 61 |
Survival and stability of Lactobacillus fermentum and Wickerhamomyces anomalus strains upon lyophilisation with different cryoprotectant agents
|
Stefanello, Raquel Facco
|
|
|
115 |
C |
p. 90-94
|
article
|
| 62 |
4th Conference on Cocoa Coffee and Tea (CoCoTea 2017) – The world in a cup
|
Liberto, Erica
|
|
|
115 |
C |
p. 302
|
article
|
| 63 |
The effect of kefir produced from natural kefir grains on the intestinal microbial populations and antioxidant capacities of Balb/c mice
|
Erdogan, Fatih Selim
|
|
|
115 |
C |
p. 408-413
|
article
|
| 64 |
The impact of gas mixtures of Argon and Nitrous oxide (N2O) on quality parameters of sardine (Sardina pilchardus) fillets during refrigerated storage
|
De Aguiar Saldanha Pinheiro, Ana Cristina
|
|
|
115 |
C |
p. 268-275
|
article
|
| 65 |
Ultrasound assisted dispersive liquid-liquid microextraction for fast and accurate analysis of chloramphenicol in honey
|
Campone, Luca
|
|
|
115 |
C |
p. 572-579
|
article
|
| 66 |
UPLC-MS metabolome based classification of Lupinus and Lens seeds: A prospect for phyto-equivalency of its different accessions
|
Farag, Mohamed A.
|
|
|
115 |
C |
p. 379-392
|
article
|
| 67 |
Valuable components of bambangan fruit (Mangifera pajang) and its co-products: A review
|
Jahurul, M.H.A.
|
|
|
115 |
C |
p. 105-115
|
article
|
| 68 |
Values and value conflicts in snack providing of Dutch, Polish, Indonesian and Italian mothers
|
Damen, Femke W.M.
|
|
|
115 |
C |
p. 554-561
|
article
|
| 69 |
Visual metaphors in food advertising: A cross-cultural study
|
Margariti, Kostoula
|
|
|
115 |
C |
p. 338-351
|
article
|
| 70 |
Vitamin C in camu-camu [Myrciaria dubia (H.B.K.) McVaugh]: evaluation of extraction and analytical methods
|
Cunha-Santos, Elenice Carla Emidio
|
|
|
115 |
C |
p. 160-166
|
article
|
Journal description