| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Age, gender, ethnicity and eating capability influence oral processing behaviour of liquid, semi-solid and solid foods differently
|
Ketel, Eva C.
|
|
2019
|
119 |
C |
p. 143-151
|
artikel
|
| 2 |
A green triple-locked strategy based on volatile-compound imaging, chemometrics, and markers to discriminate winter honey and sapium honey using headspace gas chromatography-ion mobility spectrometry
|
Wang, Xinran
|
|
2019
|
119 |
C |
p. 960-967
|
artikel
|
| 3 |
A metabolomics comparison between sheep's and goat's milk
|
Caboni, P.
|
|
2019
|
119 |
C |
p. 869-875
|
artikel
|
| 4 |
A modified Achira (Canna indica L.) starch as a wall material for the encapsulation of Hibiscus sabdariffa extract using spray drying
|
Gómez-Aldapa, Carlos Alberto
|
|
2019
|
119 |
C |
p. 547-553
|
artikel
|
| 5 |
An overview of physicochemical characteristics and health-promoting properties of honeydew honey
|
Seraglio, Siluana Katia Tischer
|
|
2019
|
119 |
C |
p. 44-66
|
artikel
|
| 6 |
Anti-diabetic effects of trans-resveratrol byproducts induced by plasma treatment
|
Jeong, Gyeong Han
|
|
2019
|
119 |
C |
p. 119-125
|
artikel
|
| 7 |
Application of exopolysaccharide-forming lactic acid bacteria in cooked ham model systems
|
Hilbig, Jonas
|
|
2019
|
119 |
C |
p. 761-768
|
artikel
|
| 8 |
Aroma patterns of Beijing rice vinegar and their potential biomarker for traditional Chinese cereal vinegars
|
Zhang, Xin
|
|
2019
|
119 |
C |
p. 398-410
|
artikel
|
| 9 |
Assessing bioaccessibility of Se and I in dual biofortified radish seedlings using simulated in vitro digestion
|
Hu, Liang
|
|
2019
|
119 |
C |
p. 701-708
|
artikel
|
| 10 |
Avocado seeds (Persea americana Mill.) prevents indomethacin-induced gastric ulcer in mice
|
Athaydes, Brena Ramos
|
|
2019
|
119 |
C |
p. 751-760
|
artikel
|
| 11 |
Bioactive compounds content and antimicrobial activities of wild edible Asteraceae species of the Mediterranean flora under commercial cultivation conditions
|
Petropoulos, Spyridon A.
|
|
2019
|
119 |
C |
p. 859-868
|
artikel
|
| 12 |
Biofilm formation by Salmonella sp. in the poultry industry: Detection, control and eradication strategies
|
Merino, Lina
|
|
2019
|
119 |
C |
p. 530-540
|
artikel
|
| 13 |
Characterization and discrimination of Tibetan and Duroc × (Landrace × Yorkshire) pork using label-free quantitative proteomics analysis
|
Mi, Si
|
|
2019
|
119 |
C |
p. 426-435
|
artikel
|
| 14 |
Chilean strawberry (Fragaria chiloensis): An integrative and comprehensive review
|
Morales-Quintana, Luis
|
|
2019
|
119 |
C |
p. 769-776
|
artikel
|
| 15 |
Comparing different dehydration methods on protein quality of krill (Euphausia Pacifica)
|
Landymore, Corrie
|
|
2019
|
119 |
C |
p. 276-282
|
artikel
|
| 16 |
Constancy of the bioactivities of propolis samples collected on the same apiary over four years
|
Freitas, Ana Sofia
|
|
2019
|
119 |
C |
p. 622-633
|
artikel
|
| 17 |
Consumer interest in information regarding novel food technologies in Italy: The case of irradiated foods
|
Galati, Antonino
|
|
2019
|
119 |
C |
p. 291-296
|
artikel
|
| 18 |
Cooling rate, sorbitan and glyceryl monostearate gelators elicit different microstructural, viscoelastic and textural properties in chia seed oleogels
|
Trujillo-Ramírez, Daniel
|
|
2019
|
119 |
C |
p. 829-838
|
artikel
|
| 19 |
β-Cyclodextrin inclusion complexes with essential oils: Obtention, characterization, antimicrobial activity and potential application for food preservative sachets
|
Marques, Clara Suprani
|
|
2019
|
119 |
C |
p. 499-509
|
artikel
|
| 20 |
Detecting volatile compounds in food by open-path Fourier-transform infrared spectroscopy
|
Jiao, Leizi
|
|
2019
|
119 |
C |
p. 968-973
|
artikel
|
| 21 |
Did assessors select attributes by chance alone in your TDS study, and how relevant is it to know?
|
Meyners, Michael
|
|
2019
|
119 |
C |
p. 571-583
|
artikel
|
| 22 |
Differential gene expression for investigation of the effect of germinants and heat activation to induce germination in Bacillus cereus spores
|
Soni, Aswathi
|
|
2019
|
119 |
C |
p. 462-468
|
artikel
|
| 23 |
Drying method determines the structure and the solubility of microfluidized pea globulin aggregates
|
Oliete, Bonastre
|
|
2019
|
119 |
C |
p. 444-454
|
artikel
|
| 24 |
Dynamics of biogenic amines and bacterial communities in a Thai fermented pork product Nham
|
Santiyanont, Pannita
|
|
2019
|
119 |
C |
p. 110-118
|
artikel
|
| 25 |
Edible fruits from Brazilian biodiversity: A review on their sensorial characteristics versus bioactivity as tool to select research
|
Teixeira, Nayane
|
|
2019
|
119 |
C |
p. 325-348
|
artikel
|
| 26 |
Editorial Board
|
|
|
2019
|
119 |
C |
p. ii
|
artikel
|
| 27 |
Effect of additives on thermal, rheological and tribological properties of 3D printed dark chocolate
|
Mantihal, Sylvester
|
|
2019
|
119 |
C |
p. 161-169
|
artikel
|
| 28 |
Effect of changes in salt content and food thickness on electromagnetic heating of rice, mashed potatoes and peas in 915 MHz single mode microwave cavity
|
Jain, Deepali
|
|
2019
|
119 |
C |
p. 584-595
|
artikel
|
| 29 |
Effect of full-fat goat's milk and prebiotics use on Bifidobacterium BB-12 survival and on the physical properties of spray-dried powders under storage conditions
|
Verruck, Silvani
|
|
2019
|
119 |
C |
p. 643-652
|
artikel
|
| 30 |
Effect of high-pressure processing on characteristics of flexible packaging for foods and beverages
|
Marangoni Júnior, Luís
|
|
2019
|
119 |
C |
p. 920-930
|
artikel
|
| 31 |
Effects of peanut drying and blanching on Salmonella spp.
|
Prestes, F.S.
|
|
2019
|
119 |
C |
p. 411-416
|
artikel
|
| 32 |
Eight-week hempseed oil intervention improves the fatty acid composition of erythrocyte phospholipids and the omega-3 index, but does not affect the lipid profile in children and adolescents with primary hyperlipidemia
|
Del Bo', Cristian
|
|
2019
|
119 |
C |
p. 469-476
|
artikel
|
| 33 |
Elemental analysis of Brazilian coffee with ion beam techniques: From ground coffee to the final beverage
|
Debastiani, Rafaela
|
|
2019
|
119 |
C |
p. 297-304
|
artikel
|
| 34 |
Emamectin benzoate in tilapia: Alternative method for drug incorporation into feed and associated residual depletion study
|
Neto, Pedro Fraccarolli
|
|
2019
|
119 |
C |
p. 524-529
|
artikel
|
| 35 |
Emulsifying properties of glycation or glycation-heat modified egg white protein
|
Wang, Chenying
|
|
2019
|
119 |
C |
p. 227-235
|
artikel
|
| 36 |
Encapsulation and controlled release of hydrophobic flavors using biopolymer-based microgel delivery systems: Sustained release of garlic flavor during simulated cooking
|
Wang, Minqi
|
|
2019
|
119 |
C |
p. 6-14
|
artikel
|
| 37 |
Encapsulation of antioxidant sea fennel (Crithmum maritimum) aqueous and ethanolic extracts in freeze-dried soy phosphatidylcholine liposomes
|
Alemán, Ailén
|
|
2019
|
119 |
C |
p. 665-674
|
artikel
|
| 38 |
Encapsulation of folic acid in copper-alginate hydrogels and it's slow in vitro release in physiological pH condition
|
Camacho, Drexel H.
|
|
2019
|
119 |
C |
p. 15-22
|
artikel
|
| 39 |
Encapsulations of wild garlic (Allium ursinum L.) extract using spray congealing technology
|
Tomšik, Alena
|
|
2019
|
119 |
C |
p. 941-950
|
artikel
|
| 40 |
Evolution of volatile compounds treated with selected non-Saccharomyces extracellular extract during Pinot noir winemaking in monsoon climate
|
Kong, Cai-lin
|
|
2019
|
119 |
C |
p. 177-186
|
artikel
|
| 41 |
Extruded sorghum consumption associated with a caloric restricted diet reduces body fat in overweight men: A randomized controlled trial
|
Anunciação, Pamella Cristine
|
|
2019
|
119 |
C |
p. 693-700
|
artikel
|
| 42 |
Fat reduction and whey protein concentrate addition alter the concentration of volatile compounds during Prato cheese ripening
|
Domingos, Lígia Dozena
|
|
2019
|
119 |
C |
p. 793-804
|
artikel
|
| 43 |
Fixed oil from seeds of narrow-leaved ash (F. angustifolia subsp. angustifolia): Chemical profile, antioxidant and antiproliferative activities
|
Giardinieri, Alessandra
|
|
2019
|
119 |
C |
p. 369-377
|
artikel
|
| 44 |
Food packaging cues as vehicles of healthy information: Visions of millennials (early adults and adolescents)
|
Küster, Inés
|
|
2019
|
119 |
C |
p. 170-176
|
artikel
|
| 45 |
Guava flavored whey-beverage processed by cold plasma: Physical characteristics, thermal behavior and microstructure
|
Silveira, Marcello R.
|
|
2019
|
119 |
C |
p. 564-570
|
artikel
|
| 46 |
1H NMR-based metabolomics profiling of ten new races from Capsicum annuum cv. serrano produced in Mexico
|
Villa-Ruano, Nemesio
|
|
2019
|
119 |
C |
p. 785-792
|
artikel
|
| 47 |
Impact of cooking and fermentation by lactic acid bacteria on phenolic profile of quinoa and buckwheat seeds
|
Rocchetti, Gabriele
|
|
2019
|
119 |
C |
p. 886-894
|
artikel
|
| 48 |
Impact of soaking process on the microstructure of cowpea seeds in relation to solid losses and water absorption
|
Coffigniez, Fanny
|
|
2019
|
119 |
C |
p. 268-275
|
artikel
|
| 49 |
Impact of turning, pod storage and fermentation time on microbial ecology and volatile composition of cocoa beans
|
Hamdouche, Yasmine
|
|
2019
|
119 |
C |
p. 477-491
|
artikel
|
| 50 |
Influence of nutritional warnings and other label features on consumers' choice: Results from an eye-tracking study
|
Tórtora, Giuliana
|
|
2019
|
119 |
C |
p. 605-611
|
artikel
|
| 51 |
Influence of particle size and intestinal conditions on in vitro lipid and protein digestibility of walnuts and peanuts
|
Paz-Yépez, Carolina
|
|
2019
|
119 |
C |
p. 951-959
|
artikel
|
| 52 |
Influence of spray drying on the stability of food-grade solid lipid nanoparticles
|
Salminen, Hanna
|
|
2019
|
119 |
C |
p. 741-750
|
artikel
|
| 53 |
Insights in cyanobacteria lipidomics: A sterols characterization from Phormidium autumnale biomass in heterotrophic cultivation
|
Fagundes, Mariane Bittencourt
|
|
2019
|
119 |
C |
p. 777-784
|
artikel
|
| 54 |
In silico prediction reveals the existence of potential bioactive neuropeptides produced by the human gut microbiota
|
Blanco-Míguez, Aitor
|
|
2019
|
119 |
C |
p. 221-226
|
artikel
|
| 55 |
Intelligent detection of flavor changes in ginger during microwave vacuum drying based on LF-NMR
|
Sun, Yanan
|
|
2019
|
119 |
C |
p. 417-425
|
artikel
|
| 56 |
In vitro and in vivo evaluation of Lactobacillus strains and comparative genomic analysis of Lactobacillus plantarum CGMCC12436 reveal candidates of colonise-related genes
|
Shi, Ying
|
|
2019
|
119 |
C |
p. 813-821
|
artikel
|
| 57 |
In vitro intestinal epithelium responses to titanium dioxide nanoparticles
|
Pedata, Paola
|
|
2019
|
119 |
C |
p. 634-642
|
artikel
|
| 58 |
Kinetic and thermodynamic compensation study of the hydration of faba beans (Vicia faba L.)
|
Garvín, A.
|
|
2019
|
119 |
C |
p. 390-397
|
artikel
|
| 59 |
Lachancea yeast species: Origin, biochemical characteristics and oenological significance
|
Porter, Tristan Jade
|
|
2019
|
119 |
C |
p. 378-389
|
artikel
|
| 60 |
Liquid-phase food fermentations with microbial consortia involving lactic acid bacteria: A review
|
García, Cristina
|
|
2019
|
119 |
C |
p. 207-220
|
artikel
|
| 61 |
Marigold carotenoids: Much more than lutein esters
|
Rodrigues, Daniele Bobrowski
|
|
2019
|
119 |
C |
p. 653-664
|
artikel
|
| 62 |
Matrix-wise evaluation of in vivo and in vitro efficiencies of L. rhamnosus GG-fortified beverages
|
Sireswar, Srijita
|
|
2019
|
119 |
C |
p. 908-919
|
artikel
|
| 63 |
Metabolomic approach to study the impact of flour type and fermentation process on volatile profile of bakery products
|
Saa, Danielle Laure Taneyo
|
|
2019
|
119 |
C |
p. 510-516
|
artikel
|
| 64 |
Microencapsulation of grape skin phenolics for pH controlled release of antiglycation agents
|
Lavelli, V.
|
|
2019
|
119 |
C |
p. 822-828
|
artikel
|
| 65 |
Molecular dynamics of starch and water during bread making monitored with temperature-controlled time domain 1H NMR
|
Nivelle, Mieke A.
|
|
2019
|
119 |
C |
p. 675-682
|
artikel
|
| 66 |
Monitoring of volatile production in cooked poultry products using selected ion flow tube-mass spectrometry
|
Geeraerts, Wim
|
|
2019
|
119 |
C |
p. 196-206
|
artikel
|
| 67 |
Nanomaterials based optical and electrochemical sensing of histamine: Progress and perspectives
|
Yadav, Sangeeta
|
|
2019
|
119 |
C |
p. 99-109
|
artikel
|
| 68 |
New approaches to monitor semi-volatile organic compounds released during coffee roasting using flow-through/active sampling and comprehensive two-dimensional gas chromatography
|
Novaes, Fábio Junior Moreira
|
|
2019
|
119 |
C |
p. 349-358
|
artikel
|
| 69 |
New triterpenic acids produced in callus culture from fruit pulp of Acca sellowiana (O. Berg) Burret
|
Verardo, Giancarlo
|
|
2019
|
119 |
C |
p. 596-604
|
artikel
|
| 70 |
NMR analysis of roasted coffee lipids and development of a spent ground coffee application for the production of bioplastic precursors
|
Williamson, Kathryn
|
|
2019
|
119 |
C |
p. 683-692
|
artikel
|
| 71 |
Oleogelation of emulsified oil delays in vitro intestinal lipid digestion
|
Guo, Qing
|
|
2019
|
119 |
C |
p. 805-812
|
artikel
|
| 72 |
Oven drying and hot water cooking processes decrease HCN contents of cassava leaves
|
Modesto Junior, Elivaldo Nunes
|
|
2019
|
119 |
C |
p. 517-523
|
artikel
|
| 73 |
Physical and chemical stability under environmental stress of microemulsions formulated with fish oil
|
Mori Cortés, Noelia
|
|
2019
|
119 |
C |
p. 283-290
|
artikel
|
| 74 |
Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (part I: aroma profiling of chocolates)
|
Hinneh, Michael
|
|
2019
|
119 |
C |
p. 84-98
|
artikel
|
| 75 |
Post-storage changes of volatile compounds in air- and sun-dried raisins with different packaging materials using HS-SPME with GC/MS
|
Javed, Hafiz Umer
|
|
2019
|
119 |
C |
p. 23-33
|
artikel
|
| 76 |
Prevalence, antimicrobial resistance profile and comparison of methods for the isolation of salmonella in chicken liver from Argentina
|
Procura, Francisco
|
|
2019
|
119 |
C |
p. 541-546
|
artikel
|
| 77 |
Probiotic potential of a Lactobacillus rhamnosus cheese isolate and its effect on the fecal microbiota of healthy volunteers
|
Bautista-Gallego, Joaquin
|
|
2019
|
119 |
C |
p. 305-314
|
artikel
|
| 78 |
Relation of quality and sensory perception with changes in free amino acids of thawed seabream (Sparus aurata)
|
Calanche, Juan
|
|
2019
|
119 |
C |
p. 126-134
|
artikel
|
| 79 |
Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods
|
Saldaña, Erick
|
|
2019
|
119 |
C |
p. 839-849
|
artikel
|
| 80 |
Review on fresh and dried figs: Chemical analysis and occurrence of phytochemical compounds, antioxidant capacity and health effects
|
Arvaniti, Olga S.
|
|
2019
|
119 |
C |
p. 244-267
|
artikel
|
| 81 |
Rheological and microstructural properties of cold-set emulsion gels fabricated from mixed proteins: Whey protein and lactoferrin
|
Yan, Chi
|
|
2019
|
119 |
C |
p. 315-324
|
artikel
|
| 82 |
Rubus ulmifolius Schott fruits: A detailed study of its nutritional, chemical and bioactive properties
|
da Silva, Liliana Primo
|
|
2019
|
119 |
C |
p. 34-43
|
artikel
|
| 83 |
Sensory and chemical profile of a phenolic extract from olive mill waste waters in plant-base food with varied macro-composition
|
De Toffoli, A.
|
|
2019
|
119 |
C |
p. 236-243
|
artikel
|
| 84 |
Sequential extraction of phenolics and pectin from mango peel assisted by ultrasound
|
Guandalini, Bruna Bárbara Valero
|
|
2019
|
119 |
C |
p. 455-461
|
artikel
|
| 85 |
Silver and gold nanoparticles based colorimetric assays for the determination of sugars and polyphenols in apples
|
Scroccarello, Annalisa
|
|
2019
|
119 |
C |
p. 359-368
|
artikel
|
| 86 |
Slow starch digestion in the rice cooked with adzuki bean: Contribution of procyanidins and the oxidation products
|
Takahama, Umeo
|
|
2019
|
119 |
C |
p. 187-195
|
artikel
|
| 87 |
Sodium alginate–cinnamon essential oil coated apples and pears: Variability of Aspergillus carbonarius growth and ochratoxin A production
|
Kapetanakou, Anastasia E.
|
|
2019
|
119 |
C |
p. 876-885
|
artikel
|
| 88 |
Solid state fermentation of de-oiled rice bran: Effect on in vitro protein digestibility, fatty acid profile and anti-nutritional factors
|
Ranjan, Amit
|
|
2019
|
119 |
C |
p. 1-5
|
artikel
|
| 89 |
Spatial distributions of furan and 5-hydroxymethylfurfural in unroasted and roasted Coffea arabica beans
|
Fowble, Kristen L.
|
|
2019
|
119 |
C |
p. 725-732
|
artikel
|
| 90 |
Spray dried flaxseed oil powdered microcapsules obtained using milk whey proteins-alginate double layer emulsions
|
Fioramonti, Silvana A.
|
|
2019
|
119 |
C |
p. 931-940
|
artikel
|
| 91 |
Structural characterization of a tetrapeptide from Sesame flavor-type Baijiu and its interactions with aroma compounds
|
Huang, Mingquan
|
|
2019
|
119 |
C |
p. 733-740
|
artikel
|
| 92 |
Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method
|
Ubeda, Cristina
|
|
2019
|
119 |
C |
p. 554-563
|
artikel
|
| 93 |
Tail or artefact? Illustration of the impact that uncertainty of the serial dilution and cell enumeration methods has on microbial inactivation
|
Garre, Alberto
|
|
2019
|
119 |
C |
p. 76-83
|
artikel
|
| 94 |
The aroma of La Mancha Chelva wines: Chemical and sensory characterization
|
Sánchez-Palomo, E.
|
|
2019
|
119 |
C |
p. 135-142
|
artikel
|
| 95 |
The influence of claims of appetite control benefits in those trying to lose or maintain weight: The role of claim believability and attitudes to functional foods
|
Hunter, Denise C.
|
|
2019
|
119 |
C |
p. 715-724
|
artikel
|
| 96 |
Thermal instability and characteristics of donkey casein micelles
|
Luo, Jie
|
|
2019
|
119 |
C |
p. 436-443
|
artikel
|
| 97 |
Topological features of the intermolecular contacts in gluten-forming proteins: Exploring a novel methodological approach based on gold nanoparticles
|
Marengo, Mauro
|
|
2019
|
119 |
C |
p. 492-498
|
artikel
|
| 98 |
Transcriptomic and proteomic effects of (-)-epigallocatechin 3-O-(3-O-methyl) gallate (EGCG3”Me) treatment on ethanol-stressed Saccharomyces cerevisiae cells
|
Chen, Yuhui
|
|
2019
|
119 |
C |
p. 67-75
|
artikel
|
| 99 |
Valence, arousal and sentiment meanings of 33 facial emoji: Insights for the use of emoji in consumer research
|
Jaeger, Sara R.
|
|
2019
|
119 |
C |
p. 895-907
|
artikel
|
| 100 |
Variability of polyphenols and volatiles during fruit development of three pitanga (Eugenia uniflora L.) biotypes
|
Ramalho, Ruver Rodrigues Feitosa
|
|
2019
|
119 |
C |
p. 850-858
|
artikel
|
| 101 |
Volatile profiles of fresh rice noodles fermented with pure and mixed cultures
|
Yi, Cuiping
|
|
2019
|
119 |
C |
p. 152-160
|
artikel
|
| 102 |
Wild edible Swiss chard leaves (Beta vulgaris L. var. cicla): Nutritional, phytochemical composition and biological activities
|
Mzoughi, Zeineb
|
|
2019
|
119 |
C |
p. 612-621
|
artikel
|
| 103 |
Yogurt and whey beverages available in Brazilian market: Mineral and trace contents, daily intake and statistical differentiation
|
Souza, Thaisa S.P.
|
|
2019
|
119 |
C |
p. 709-714
|
artikel
|
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