| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Absolute quantification of the α, α′, and β subunits of β-conglycinin from soybeans by liquid chromatography/tandem mass spectrometry using stable isotope-labelled peptides
|
Ippoushi, Katsunari
|
|
|
116 |
C |
p. 1223-1228
|
artikel
|
| 2 |
Alternative sources of oils and fats from Amazonian plants: Fatty acids, methyl tocols, total carotenoids and chemical composition
|
Serra, Josilene Lima
|
|
|
116 |
C |
p. 12-19
|
artikel
|
| 3 |
An economic analysis of salmonella detection in fresh produce, poultry, and eggs using whole genome sequencing technology in Canada
|
Jain, Sonali
|
|
|
116 |
C |
p. 802-809
|
artikel
|
| 4 |
A non-invasive measurement of tongue surface temperature
|
Lv, Cong
|
|
|
116 |
C |
p. 499-507
|
artikel
|
| 5 |
Antibacterial activity and its mechanisms of a recombinant Funme peptide against Cronobacter sakazakii in powdered infant formula
|
Chen, Yong
|
|
|
116 |
C |
p. 258-265
|
artikel
|
| 6 |
An untargeted metabolomics approach reveals further insights of Lycium barbarum polysaccharides in high fat diet and streptozotocin-induced diabetic rats
|
Xia, Hui
|
|
|
116 |
C |
p. 20-29
|
artikel
|
| 7 |
Assessing fish authenticity by direct analysis in real time-high resolution mass spectrometry and multivariate analysis: discrimination between wild-type and farmed salmon
|
Fiorino, Giuseppina M.
|
|
|
116 |
C |
p. 1258-1265
|
artikel
|
| 8 |
Bacterial community and quality characteristics of the fermented potherb mustard (Brassica juncea var. multiceps) under modified atmospheres
|
Zhang, Chengcheng
|
|
|
116 |
C |
p. 266-275
|
artikel
|
| 9 |
Bioaccessibility of defatted lupin seed phenolic compounds in a standardized static in vitro digestion system
|
Czubinski, Jaroslaw
|
|
|
116 |
C |
p. 1126-1134
|
artikel
|
| 10 |
Biotechnology to sustainability: Consumer preferences for food products grown on biodegradable mulches
|
Chen, Kuan-Ju
|
|
|
116 |
C |
p. 200-210
|
artikel
|
| 11 |
Calcium citrate insolubilization drives the fouling of falling film evaporators during the concentration of hydrochloric acid whey
|
Tanguy, G.
|
|
|
116 |
C |
p. 175-183
|
artikel
|
| 12 |
Cellular antioxidant activity and in vitro inhibition of α-glucosidase, α-amylase and pancreatic lipase of oregano polyphenols under simulated gastrointestinal digestion
|
Gutiérrez-Grijalva, Erick P.
|
|
|
116 |
C |
p. 676-686
|
artikel
|
| 13 |
Characterization and classification of volatiles from different breeds of eggs by SPME-GC–MS and chemometrics
|
Xiang, Xiao-le
|
|
|
116 |
C |
p. 767-777
|
artikel
|
| 14 |
Characterization of polyphenols in Australian sweet lupin (Lupinus angustifolius) seed coat by HPLC-DAD-ESI-MS/MS
|
Zhong, Liezhou
|
|
|
116 |
C |
p. 1153-1162
|
artikel
|
| 15 |
Characterization of the macromolecular and sensory profile of non-alcoholic beers produced with various methods
|
Krebs, Georg
|
|
|
116 |
C |
p. 508-517
|
artikel
|
| 16 |
Chemical and nutritional characterization of raw and hydrothermal processed jambu (Acmella oleracea (L.) R.K. Jansen)
|
Neves, Daniela Andrade
|
|
|
116 |
C |
p. 1144-1152
|
artikel
|
| 17 |
CLA-producing adjunct cultures improve the nutritional value of sheep cheese fat
|
Renes, E.
|
|
|
116 |
C |
p. 819-826
|
artikel
|
| 18 |
Comparative analysis of the microbial community composition between Tibetan kefir grains and milks
|
Gao, Wei
|
|
|
116 |
C |
p. 137-144
|
artikel
|
| 19 |
Comparative proteomic analysis of proteins associated with water holding capacity in goose muscles
|
Zhang, Muhan
|
|
|
116 |
C |
p. 354-361
|
artikel
|
| 20 |
Comparison of high pressure treatment with conventional red wine aging processes: impact on phenolic composition
|
Santos, Mickael C.
|
|
|
116 |
C |
p. 223-231
|
artikel
|
| 21 |
Comprehensive analysis of the peanut allergome combining 2-DE gel-based and gel-free proteomics
|
Mamone, Gianfranco
|
|
|
116 |
C |
p. 1059-1065
|
artikel
|
| 22 |
Concentration dependent rate constants of sodium substitute functionalities during wheat dough development
|
Jekle, Mario
|
|
|
116 |
C |
p. 346-353
|
artikel
|
| 23 |
Conjugal transfer of erm(B) and multiple tet genes from Lactobacillus spp. to bacterial pathogens in animal gut, in vitro and during food fermentation
|
Thumu, Surya Chandra Rao
|
|
|
116 |
C |
p. 1066-1075
|
artikel
|
| 24 |
Conjugates of α-lactalbumin, β-lactoglobulin, and lysozyme with polysaccharides: Characterization and techno-functional properties
|
Boggione Santos, Igor José
|
|
|
116 |
C |
p. 492-498
|
artikel
|
| 25 |
Consumer preferences for nutritional claims: An exploration of attention and choice based on an eye-tracking choice experiment
|
Ballco, Petjon
|
|
|
116 |
C |
p. 37-48
|
artikel
|
| 26 |
Cotyledon pectin molecular interconversions explain pectin solubilization during cooking of common beans (Phaseolus vulgaris)
|
Chigwedere, Claire M.
|
|
|
116 |
C |
p. 462-470
|
artikel
|
| 27 |
Crystallizable W/O/W double emulsions made with milk fat: Formulation, stability and release properties
|
Herzi, Sameh
|
|
|
116 |
C |
p. 145-156
|
artikel
|
| 28 |
Current state of art after twenty years of the discovery of bioactive peptide lunasin
|
Fernández-Tomé, Samuel
|
|
|
116 |
C |
p. 71-78
|
artikel
|
| 29 |
Development of a fast real-time PCR assay based on TaqMan probe for identification of edible rice grasshopper (Oxya chinensis) in processed food products
|
Kim, Sung-Yeon
|
|
|
116 |
C |
p. 441-446
|
artikel
|
| 30 |
Development of a sensory wheel and lexicon for chocolate
|
De Pelsmaeker, Sara
|
|
|
116 |
C |
p. 1183-1191
|
artikel
|
| 31 |
Development of dispersive solvent extraction method to determine the chemical composition of apple peel wax
|
Klein, Bruna
|
|
|
116 |
C |
p. 611-619
|
artikel
|
| 32 |
Development of lecithin and stearic acid based oleogels and oleogel emulsions for edible semisolid applications
|
Gaudino, Nicole
|
|
|
116 |
C |
p. 79-89
|
artikel
|
| 33 |
Discrimination of the entomological origin of honey according to the secretions of the bee (Apis cerana or Apis mellifera)
|
Zhang, Yan-Zheng
|
|
|
116 |
C |
p. 362-369
|
artikel
|
| 34 |
Do food-related emotional associations differ with socio-economic status? An exploratory qualitative study with Brazilian consumers
|
Fonseca, Vanessa Vasconcelos
|
|
|
116 |
C |
p. 687-696
|
artikel
|
| 35 |
Drying kinetics and particle formation of potato powder during spray drying probed by microrheology and single droplet drying
|
Tan, Yaoyao
|
|
|
116 |
C |
p. 483-491
|
artikel
|
| 36 |
Dynamic flavor release from chewing gum: Mechanisms of release
|
Hinderink, Emma B.A.
|
|
|
116 |
C |
p. 717-723
|
artikel
|
| 37 |
Edible nuts deliver polyphenols and their transformation products to the large intestine: An in vitro fermentation model combining targeted/untargeted metabolomics
|
Rocchetti, Gabriele
|
|
|
116 |
C |
p. 786-794
|
artikel
|
| 38 |
Editorial Board
|
|
|
|
116 |
C |
p. ii
|
artikel
|
| 39 |
Effect of chia mucilage addition on oxidation and release kinetics of lemon essential oil microencapsulated using mesquite gum – Chia mucilage mixtures
|
Cortés-Camargo, Stefani
|
|
|
116 |
C |
p. 1010-1019
|
artikel
|
| 40 |
Effect of cold storage and different ions on the thermal resistance of B. cereus NZAS01 spores- analysis of differential gene expression and ion exchange
|
Soni, Aswathi
|
|
|
116 |
C |
p. 578-585
|
artikel
|
| 41 |
Effect of daily intake of a low-alcohol orange beverage on cardiovascular risk factors in hypercholesterolemic humans
|
Cerrillo, I.
|
|
|
116 |
C |
p. 168-174
|
artikel
|
| 42 |
Effect of different homogenisation methods and UHT processing on the stability of pea protein emulsion
|
Qamar, Sadia
|
|
|
116 |
C |
p. 1374-1385
|
artikel
|
| 43 |
Effect of expiry date communication on acceptability and waste of fresh-cut lettuce during storage at different temperatures
|
Alongi, Marilisa
|
|
|
116 |
C |
p. 1121-1125
|
artikel
|
| 44 |
Effect of Ohmic heating on functionality of sodium caseinate – A relationship with protein gelation
|
Moreira, Thais Caldas Paiva
|
|
|
116 |
C |
p. 628-636
|
artikel
|
| 45 |
Effect of probiotic bacteria in composition of children's saliva
|
Sarmento, Érika Gomes
|
|
|
116 |
C |
p. 1282-1288
|
artikel
|
| 46 |
Effect of refining on bioactive composition and oxidative stability of hazelnut oil
|
Durmaz, Gökhan
|
|
|
116 |
C |
p. 586-591
|
artikel
|
| 47 |
Effect of the pre-treatment and the drying process on the phenolic composition of raisins produced with a seedless Brazilian grape cultivar
|
Olivati, Carolina
|
|
|
116 |
C |
p. 190-199
|
artikel
|
| 48 |
Effects of chia (Salvia hispanica L.) on calcium bioavailability and inflammation in Wistar rats
|
da Silva, Bárbara Pereira
|
|
|
116 |
C |
p. 592-599
|
artikel
|
| 49 |
Effects of lipids on the water sorption, glass transition and structural strength of carbohydrate-protein systems
|
Maidannyk, V.A.
|
|
|
116 |
C |
p. 1212-1222
|
artikel
|
| 50 |
Effects of olive leaf extract addition on fermentative and oxidative processes of table olives and their nutritional properties
|
Caponio, Francesco
|
|
|
116 |
C |
p. 1306-1317
|
artikel
|
| 51 |
Effects of proteome changes on the tenderness of yak rumen smooth muscle during postmortem storage based on the label-free mass spectrometry
|
Li, Shengsheng
|
|
|
116 |
C |
p. 1336-1343
|
artikel
|
| 52 |
Effects of variable grain hydration during steeping on the content and physicochemical properties of non-starch polysaccharides in malt and wort
|
Shaluk, D.
|
|
|
116 |
C |
p. 430-440
|
artikel
|
| 53 |
Electrical resistance oven baking as a tool to study crumb structure formation in gluten-free bread
|
Masure, Hanne G.
|
|
|
116 |
C |
p. 925-931
|
artikel
|
| 54 |
Electrospinning of native and anionic corn starch fibers with different amylose contents
|
Fonseca, Laura Martins
|
|
|
116 |
C |
p. 1318-1326
|
artikel
|
| 55 |
Emulsion-based control of flavor release profiles: Impact of oil droplet characteristics on garlic aroma release during simulated cooking
|
Doi, Takahiko
|
|
|
116 |
C |
p. 1-11
|
artikel
|
| 56 |
Ethnicity, gender and physiological parameters: Their effect on in vivo flavour release and perception during chewing gum consumption
|
Pedrotti, M.
|
|
|
116 |
C |
p. 57-70
|
artikel
|
| 57 |
Ethyl oleate food-grade O/W emulsions loaded with apigenin: Insights to their formulation characteristics and physico-chemical stability
|
Abcha, Imen
|
|
|
116 |
C |
p. 953-962
|
artikel
|
| 58 |
Exploration of factors in response to low acid tolerance using random mutagenesis in Cronobacter malonaticus
|
Tong, Liaowang
|
|
|
116 |
C |
p. 994-999
|
artikel
|
| 59 |
Exploring the phenolic profile, antioxidant, antidiabetic and anti-hemolytic potential of Prunus avium vegetal parts
|
Jesus, Fábio
|
|
|
116 |
C |
p. 600-610
|
artikel
|
| 60 |
Extraction, characterization and functional properties of soluble proteins from edible grasshopper (Schistocerca gregaria) and honey bee (Apis mellifera)
|
Mishyna, Maryia
|
|
|
116 |
C |
p. 697-706
|
artikel
|
| 61 |
Extraction, identification and structure-activity relationship of antioxidant peptides from sesame (Sesamum indicum L.) protein hydrolysate
|
Lu, Xin
|
|
|
116 |
C |
p. 707-716
|
artikel
|
| 62 |
Fate of Fusarium mycotoxins during processing of Nigerian traditional infant foods (ogi and soybean powder)
|
Chilaka, Cynthia Adaku
|
|
|
116 |
C |
p. 408-418
|
artikel
|
| 63 |
Fatty acids, triacylglycerols, and thermal behaviour of various mango (Mangifera indica L.) kernel fats
|
Lieb, Veronika M.
|
|
|
116 |
C |
p. 527-537
|
artikel
|
| 64 |
Fermentation and drying effects on bread-making potential of sour cassava and ahipa starches
|
Díaz, Andrea
|
|
|
116 |
C |
p. 620-627
|
artikel
|
| 65 |
Foaming properties and foam structure of milk during storage
|
Ho, Thao M.
|
|
|
116 |
C |
p. 379-386
|
artikel
|
| 66 |
Food-grade gliadin microstructures obtained by electrohydrodynamic processing
|
Sharif, Niloufar
|
|
|
116 |
C |
p. 1366-1373
|
artikel
|
| 67 |
Food safety knowledge as gateway to cognitive illusions of food handlers and the different degrees of risk perception
|
de Freitas, Rayane Stephanie Gomes
|
|
|
116 |
C |
p. 126-134
|
artikel
|
| 68 |
Food safety knowledge, attitudes and practices among consumers in developing countries: An international survey
|
Odeyemi, Olumide A.
|
|
|
116 |
C |
p. 1386-1390
|
artikel
|
| 69 |
French and Mediterranean-style diets: Contradictions, misconceptions and scientific facts-A review
|
Ndlovu, Thulile
|
|
|
116 |
C |
p. 840-858
|
artikel
|
| 70 |
Friction forces of saliva and red wine on hydrophobic and hydrophilic surfaces
|
Watrelot, Aude A.
|
|
|
116 |
C |
p. 1041-1046
|
artikel
|
| 71 |
Functional properties of amaranth, quinoa and chia proteins and the biological activities of their hydrolyzates
|
López, Débora N.
|
|
|
116 |
C |
p. 419-429
|
artikel
|
| 72 |
Functional, rheological, microstructural and antioxidant properties of quinoa flour in dispersions as influenced by particle size
|
Ahmed, Jasim
|
|
|
116 |
C |
p. 302-311
|
artikel
|
| 73 |
Heat-induced gelation of mixtures of micellar caseins and plant proteins in aqueous solution
|
Silva, Juliana V.C.
|
|
|
116 |
C |
p. 1135-1143
|
artikel
|
| 74 |
High correlation between octanol-air partition coefficient and aroma release rate from O/W emulsions under non-equilibrium
|
Tamaru, Shunji
|
|
|
116 |
C |
p. 883-887
|
artikel
|
| 75 |
High pressure impregnation (HPI) of apple cubes: Effect of pressure variables and carrier medium
|
Vatankhah, Hamed
|
|
|
116 |
C |
p. 320-328
|
artikel
|
| 76 |
Hybrid gels: Influence of oleogel/hydrogel ratio on rheological and textural properties
|
Martins, Artur J.
|
|
|
116 |
C |
p. 1298-1305
|
artikel
|
| 77 |
Hydroxypropyl methylcellulose enhances the stability of o/w Pickering emulsions stabilized with chitosan and the whole cells of Lactococcus lactis IO-1
|
Rattanaburi, Pitchapa
|
|
|
116 |
C |
p. 559-565
|
artikel
|
| 78 |
Identification and action of phenolic compounds of Jatobá-do-cerrado (Hymenaea stignocarpa Mart.) on α-amylase and α-glucosidase activities and flour effect on glycemic response and nutritional quality of breads
|
Silva, Cintia Pereira da
|
|
|
116 |
C |
p. 1076-1083
|
artikel
|
| 79 |
Identification and characterization of antioxidative peptides derived from simulated in vitro gastrointestinal digestion of walnut meal proteins
|
Feng, Li
|
|
|
116 |
C |
p. 518-526
|
artikel
|
| 80 |
Impact of specific inactive dry yeast application on grape skin mechanical properties, phenolic compounds extractability, and wine composition
|
Giacosa, Simone
|
|
|
116 |
C |
p. 1084-1093
|
artikel
|
| 81 |
Improved absorption of β-carotene by encapsulation in an oil-in-water nanoemulsion containing tea polyphenols in the aqueous phase
|
Meng, Qilu
|
|
|
116 |
C |
p. 731-736
|
artikel
|
| 82 |
Inactivation kinetics of slightly acidic electrolyzed water combined with benzalkonium chloride and mild heat treatment on vegetative cells, spores, and biofilms of Bacillus cereus
|
Hussain, Mohammad Shakhawat
|
|
|
116 |
C |
p. 157-167
|
artikel
|
| 83 |
Individual and combined effect of pH and whey proteins on lactose crystallization
|
Sánchez-García, Yanira I.
|
|
|
116 |
C |
p. 455-461
|
artikel
|
| 84 |
Influence of an innovative and promising gas clarification process on the quality of stored extra virgin olive oils
|
Valli, Enrico
|
|
|
116 |
C |
p. 30-36
|
artikel
|
| 85 |
Influence of conventional and recent extraction technologies on physicochemical properties of bioactive macromolecules from natural sources: A review
|
Okolie, Chigozie Louis
|
|
|
116 |
C |
p. 827-839
|
artikel
|
| 86 |
Influence of high-pressure processing at different temperatures on free amino acid and volatile compound profiles of dry-cured ham
|
Pérez-Santaescolástica, C.
|
|
|
116 |
C |
p. 49-56
|
artikel
|
| 87 |
Influence of organic labels on consumer's flavor perception and emotional profiling: Comparison between a central location test and home-use-test
|
Schouteten, Joachim J.
|
|
|
116 |
C |
p. 1000-1009
|
artikel
|
| 88 |
Influence of the killing method of the black soldier fly on its lipid composition
|
Caligiani, Augusta
|
|
|
116 |
C |
p. 276-282
|
artikel
|
| 89 |
Influence of wine composition on consumer perception and acceptance of Brettanomyces metabolites using temporal check-all-that-apply methodology
|
Schumaker, Megan R.
|
|
|
116 |
C |
p. 963-972
|
artikel
|
| 90 |
Innovative technologies for producing and preserving intermediate moisture foods: A review
|
Qiu, Liqing
|
|
|
116 |
C |
p. 90-102
|
artikel
|
| 91 |
Insights into the importance of dietary chrysanthemum flower (Chrysanthemum morifolium cv. Hangju)-wolfberry (Lycium barbarum fruit) combination in antioxidant and anti-inflammatory properties
|
Zhang, Nan
|
|
|
116 |
C |
p. 810-818
|
artikel
|
| 92 |
Introduction to special issue on Global Perspectives on Sensory and Consumer Sciences: A cross-cultural approach
|
Rodrigues, Heber
|
|
|
116 |
C |
p. 135-136
|
artikel
|
| 93 |
Investigation of the factors that affect the volume and stability of espresso crema
|
Wang, Xiuju
|
|
|
116 |
C |
p. 668-675
|
artikel
|
| 94 |
Investigations of Bacteroides spp. towards next-generation probiotics
|
Tan, Huizi
|
|
|
116 |
C |
p. 637-644
|
artikel
|
| 95 |
In vitro and in vivo resistance of Lactobacillus rhamnosus GG carried by a mixed pineapple (Ananas comosus L. Merril) and jussara (Euterpe edulis Martius) juice to the gastrointestinal tract
|
de Almeida Bianchini Campos, Renata Cristina
|
|
|
116 |
C |
p. 1247-1257
|
artikel
|
| 96 |
Isolation and characterization of a novel lutein-producing marine microalga using high throughput screening
|
Asker, Dalal
|
|
|
116 |
C |
p. 660-667
|
artikel
|
| 97 |
iTRAQ-based analysis of proteins involved in secondary metabolism in response to ABA in soybean sprouts
|
Jiao, Caifeng
|
|
|
116 |
C |
p. 878-882
|
artikel
|
| 98 |
Laxative effect of probiotic chocolate on loperamide-induced constipation in rats
|
Eor, Ju Young
|
|
|
116 |
C |
p. 1173-1182
|
artikel
|
| 99 |
Low field nuclear magnetic resonance and multivariate analysis for prediction of physicochemical characteristics of Atlantic mackerel as affected by season of catch, freezing method, and frozen storage duration
|
Gudjónsdóttir, María
|
|
|
116 |
C |
p. 471-482
|
artikel
|
| 100 |
Measuring food preferences through experimental auctions: A review
|
Vecchio, Riccardo
|
|
|
116 |
C |
p. 1113-1120
|
artikel
|
| 101 |
Measuring the effects of in vitro mastication on bolus granulometry of shredded meat: A proposal for a new methodological procedure
|
Duconseille, Anne
|
|
|
116 |
C |
p. 1266-1273
|
artikel
|
| 102 |
Method triangulation to assess different aspects of food safety culture in food service operations
|
De Boeck, E.
|
|
|
116 |
C |
p. 1103-1112
|
artikel
|
| 103 |
Microbial diversity and chemical analysis of Shuidouchi, traditional Chinese fermented soybean
|
Chen, Yu-Hang
|
|
|
116 |
C |
p. 1289-1297
|
artikel
|
| 104 |
miRNAs play important roles in aroma weakening during the shelf life of ‘Nanguo’ pear after cold storage
|
Shi, Fei
|
|
|
116 |
C |
p. 942-952
|
artikel
|
| 105 |
Modeling the rheological properties of currant paste as a function of plasticizers concentration, storage temperature and time and process temperature
|
Nikolidaki, Eirini K.
|
|
|
116 |
C |
p. 1357-1365
|
artikel
|
| 106 |
Modelling growth/no growth interface of Zygosaccharomyces bailii in simulated acid sauces as a function of natamycin, xanthan gum and sodium chloride concentrations
|
Zalazar, Aldana L.
|
|
|
116 |
C |
p. 916-924
|
artikel
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| 107 |
Modified insoluble dietary fibers in okara affect body composition, serum metabolic properties, and fatty acid profiles in mice fed high-fat diets: an NMR investigation
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Modulation of calcium-induced gelation of pectin by oligoguluronate as compared to alginate
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Monkey orange fruit juice improves the nutritional quality of a maize-based diet
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Nanocomplexes composed of chitosan derivatives and β-Lactoglobulin as a carrier for anthocyanins: Preparation, stability and bioavailability in vitro
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New insights into fumonisin production and virulence of Fusarium proliferatum underlying different carbon sources
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Obtaining functional powder tea from Brazilian ginseng roots: Effects of freeze and spray drying processes on chemical and nutritional quality, morphological and redispersion properties
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Olfactory impact of esters on rose essential oil floral alcohol aroma expression in model solution
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Orthonasal vs. retronasal: Studying how volatiles' hydrophobicity and matrix composition modulate the release of wine odorants in simulated conditions
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O/W Pickering emulsions stabilized by cocoa powder: Role of the emulsification process and of composition parameters
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Peptide identification in alcalase hydrolysated pollen and comparison of its bioactivity with royal jelly
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Phenolic compounds and antioxidant activity in red- and in green-fleshed kiwifruits
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Liu, Yanfei
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Phenolic compounds characterization by LC-DAD- ESI/MSn and bioactive properties of Thymus algeriensis Boiss. & Reut. and Ephedra alata Decne
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Ziani, Borhane E.C.
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Physico-chemical approach for characterizing probiotics at the solid and dispersed states
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Physicochemical characteristics of bracatinga honeydew honey and blossom honey produced in the state of Santa Catarina: An approach to honey differentiation
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Bergamo, Greici
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Physicochemical characterization of an arabinoxylan-rich fraction from brewers' spent grain and its application as a release matrix for caffeine
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Pérez-Flores, Jesús Guadalupe
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Phytochemical profile of genotypes of Euterpe edulis Martius – Juçara palm fruits
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Polyphenols of Myrica faya inhibit key enzymes linked to type II diabetes and obesity and formation of advanced glycation end-products (in vitro): Potential role in the prevention of diabetic complications
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Spínola, Vítor
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Preparation and characterization of microencapsulated phytosterols for the formulation of functional foods: Scale up from laboratory to semi-technical production
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Properties and possible applications of ozone-modified potato starch
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Pulsed electric fields accelerate release of mannoproteins from Saccharomyces cerevisiae during aging on the lees of Chardonnay wine
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Martínez, Juan M.
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Risk Benefit Assessment of foods: Key findings from an international workshop
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Sanitation of tomatoes based on a combined approach of washing process and pulsed light in conjunction with selected disinfectants
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Sensory characterisation of black ripe table olives from Spanish Manzanilla and Hojiblanca cultivars
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Sensory characteristics, brand and probiotic claim on the overall liking of commercial probiotic fermented milks: Which one is more relevant?
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Similarities and differences in sensory properties of high quality Arabica coffee in a small region of Colombia
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di Donfrancesco, Brizio
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Sinapic acid and resveratrol alleviate oxidative stress with modulation of gut microbiota in high-fat diet-fed rats
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Solubility and aggregation behavior of protein fractions from the heterotrophically cultivated microalga Chlorella protothecoides
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Spray-dried novel structured lipids enriched with medium-and long-chain triacylglycerols encapsulated with different wall materials: Characterization and stability
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Stability, sensory attributes and acceptance of panettones elaborated with Lactobacillus fermentum IAL 4541 and Wickerhamomyces anomallus IAL 4533
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Storage behavior of caseinate-based films incorporating maize germ oil bodies
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Synbiotic meal decreases uremic toxins in hemodialysis individuals: A placebo-controlled trial
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Synergistic inactivation and mechanism of thermal and ultrasound treatments against Bacillus subtilis spores
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Synthesize of alginate/chitosan bilayer nanocarrier by CCD-RSM guided co-axial electrospray: A novel and versatile approach
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The antibacterial activity of rhamnolipid biosurfactant is pH dependent
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The effect of peeling and cooking processes on nutrient composition of Oromo dinich (Plectranthus edulis) tuber
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The impact of retailer innovativeness and food healthiness on store prestige, store trust and store loyalty
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The influence of night warming treatment on the micro-structure of gluten in two wheat cultivars
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The involvement of phenolic-rich extracts from Galician autochthonous extra-virgin olive oils against the α-glucosidase and α-amylase inhibition
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The sound of salts by Broadband Acoustic Resonance Dissolution Spectroscopy
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Tolerance to benzalkonium chloride and antimicrobial activity of Butia odorata Barb. Rodr. extract in Salmonella spp. isolates from food and food environments
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Tyrosinase-crosslinked pea protein emulsions: Impact of zein incorporation
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Ultra high temperature (UHT) stability of casein-whey protein mixtures at high protein content: Heat induced protein interactions
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Understanding wine sorption by oak wood: Modeling of wine uptake and characterization of volatile compounds retention
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Unravelling the phytonutrients and antioxidant properties of European Vicia faba L. seeds
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Use of autochthonous mesophilic lactic acid bacteria as starter cultures for making Pecorino Crotonese cheese: Effect on compositional, microbiological and biochemical attributes
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What kind of coffee do you drink? An investigation on effects of eight different extraction methods
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Wine evolution during bottle aging, studied by 1H NMR spectroscopy and multivariate statistical analysis
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