| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Activation of the phenylpropanoid biosynthesis pathway reveals a novel action mechanism of the elicitor effect of chitosan on avocado fruit epicarp
|
Xoca-Orozco, Luis-Ángel
|
|
2019
|
121 |
C |
p. 586-592
|
artikel
|
| 2 |
Activity profiling of Serbian and some other European Merlot wines in inflammation and oxidation processes
|
Majkić, Tatjana M.
|
|
2019
|
121 |
C |
p. 151-160
|
artikel
|
| 3 |
Antifungal and physicochemical properties of inclusion complexes based on β-cyclodextrin and essential oil derivatives
|
Herrera, Andrea
|
|
2019
|
121 |
C |
p. 127-135
|
artikel
|
| 4 |
Antihyperglycemic and hypoglycemic activity of naturally occurring peptides and protein hydrolysates from easy-to-cook and hard-to-cook beans (Phaseolus vulgaris L.)
|
Valencia-Mejía, Erika
|
|
2019
|
121 |
C |
p. 238-246
|
artikel
|
| 5 |
Anti-inflammatory and wound healing properties of polyphenolic extracts from strawberry and blackberry fruits
|
Van de Velde, Franco
|
|
2019
|
121 |
C |
p. 453-462
|
artikel
|
| 6 |
A review on methodologies for extraction, identification and quantification of allergenic proteins in prawns
|
Faisal, M.
|
|
2019
|
121 |
C |
p. 307-318
|
artikel
|
| 7 |
Assessment of freeze damage in fruits and vegetables
|
Jha, Piyush Kumar
|
|
2019
|
121 |
C |
p. 479-496
|
artikel
|
| 8 |
A whole-food approach to the in vitro assessment of the antitumor activity of gazpacho
|
Campra, Pablo
|
|
2019
|
121 |
C |
p. 441-452
|
artikel
|
| 9 |
Characterisation of the bioactive properties and microstructure of chickpea protein-based oil in water emulsions
|
Felix, Manuel
|
|
2019
|
121 |
C |
p. 577-585
|
artikel
|
| 10 |
Characterisation of the in vitro bioactive properties of alkaline and enzyme extracted brewers' spent grain protein hydrolysates
|
Connolly, Alan
|
|
2019
|
121 |
C |
p. 524-532
|
artikel
|
| 11 |
Characterization of three different classes of non-fermented teas using untargeted metabolomics
|
Zhang, Qunfeng
|
|
2019
|
121 |
C |
p. 697-704
|
artikel
|
| 12 |
Characterizing product temperature-dependent sensory perception of brewed coffee beverages: Descriptive sensory analysis
|
Chapko, Matthew J.
|
|
2019
|
121 |
C |
p. 612-621
|
artikel
|
| 13 |
Chemical Composition and Antioxidant Activity of Monguba (Pachira aquatica) Seeds
|
Rodrigues, Alexsandra Pereira
|
|
2019
|
121 |
C |
p. 880-887
|
artikel
|
| 14 |
Chemical composition and bioactive properties of the wild edible plant Raphanus raphanistrum L
|
Iyda, Júlia Harumi
|
|
2019
|
121 |
C |
p. 714-722
|
artikel
|
| 15 |
Chia flour (Salvia hispanica L.) did not improve the deleterious aspects of hyperlipidic diet ingestion on glucose metabolism, but worsened glycaemia in mice
|
de Miranda, Danielle Araujo
|
|
2019
|
121 |
C |
p. 641-647
|
artikel
|
| 16 |
Choosing a front-of-package warning label for Brazil: A randomized, controlled comparison of three different label designs
|
Khandpur, Neha
|
|
2019
|
121 |
C |
p. 854-861
|
artikel
|
| 17 |
Climate effects on physicochemical composition of Syrah grapes at low and high altitude sites from tropical grown regions of Brazil
|
de Oliveira, Juliane Barreto
|
|
2019
|
121 |
C |
p. 870-879
|
artikel
|
| 18 |
Cloning and expression of synthetic genes encoding native, hybrid- and bacteriocin-derived chimeras from mature class IIa bacteriocins, by Pichia pastoris (syn. Komagataella spp.)
|
Arbulu, Sara
|
|
2019
|
121 |
C |
p. 888-899
|
artikel
|
| 19 |
Comparative proteome analysis of Streptomyces mobaraensis under MgCl2 stress shows proteins modulating differentiation and transglutaminase biosynthesis
|
Zhang, Lili
|
|
2019
|
121 |
C |
p. 622-632
|
artikel
|
| 20 |
Comparison assessment between SIM and MRM mode in the analysis of 3-MCPD ester, 2-MCPD ester and glycidyl ester
|
Goh, Kok Ming
|
|
2019
|
121 |
C |
p. 553-560
|
artikel
|
| 21 |
Comparison of rheological, tribological, and microstructural properties of soymilk gels acidified with glucono-δ-lactone or culture
|
Pang, Zhihua
|
|
2019
|
121 |
C |
p. 798-805
|
artikel
|
| 22 |
Comparison of triterpene compounds of four botanical parts from Poria cocos (Schw.) wolf using simultaneous qualitative and quantitative method and metabolomics approach
|
Zhang, Guanhua
|
|
2019
|
121 |
C |
p. 666-677
|
artikel
|
| 23 |
Consumers' heterogeneity towards salt reduction: Insights from a case study with white rice
|
Antúnez, Lucía
|
|
2019
|
121 |
C |
p. 48-56
|
artikel
|
| 24 |
Correlation between volatile profiles and microbial communities: A metabonomic approach to study Jiang-flavor liquor Daqu
|
Jin, Yao
|
|
2019
|
121 |
C |
p. 422-432
|
artikel
|
| 25 |
Development of an in-mouth headspace sorptive extraction method (HSSE) for oral aroma monitoring and application to wines of different chemical composition
|
Pérez-Jiménez, María
|
|
2019
|
121 |
C |
p. 97-107
|
artikel
|
| 26 |
DHA and EPA nanoemulsions prepared by the low-energy emulsification method: Process factors influencing droplet size and physicochemical stability
|
Zhang, Lin
|
|
2019
|
121 |
C |
p. 359-366
|
artikel
|
| 27 |
Difference in microbial community and taste compounds between Mucor-type and Aspergillus-type Douchi during koji-making
|
He, Bin
|
|
2019
|
121 |
C |
p. 136-143
|
artikel
|
| 28 |
Differential metabolic signatures in naturally and lactic acid bacteria (LAB) fermented ting (a Southern African food) with different tannin content, as revealed by gas chromatography mass spectrometry (GC–MS)-based metabolomics
|
Adebo, Oluwafemi Ayodeji
|
|
2019
|
121 |
C |
p. 326-335
|
artikel
|
| 29 |
Discrimination of extra-virgin-olive oils from different cultivars and geographical origins by untargeted metabolomics
|
Ghisoni, Silvia
|
|
2019
|
121 |
C |
p. 746-753
|
artikel
|
| 30 |
Editorial Board
|
|
|
2019
|
121 |
C |
p. ii
|
artikel
|
| 31 |
Effect of co-culture with Tetragenococcus halophilus on the physiological characterization and transcription profiling of Zygosaccharomyces rouxii
|
Yao, Shangjie
|
|
2019
|
121 |
C |
p. 348-358
|
artikel
|
| 32 |
Effect of domestic cooking methods on protein digestibility and mineral bioaccessibility of wild harvested adult edible insects
|
Manditsera, Faith A.
|
|
2019
|
121 |
C |
p. 404-411
|
artikel
|
| 33 |
Effect of endogenous phenoloxidase on protein solubility and digestibility after processing of Tenebrio molitor, Alphitobius diaperinus and Hermetia illucens
|
Janssen, Renske H.
|
|
2019
|
121 |
C |
p. 684-690
|
artikel
|
| 34 |
Effect of grape must polyphenols on yeast metabolism during alcoholic fermentation
|
Mekoue Nguela, J.
|
|
2019
|
121 |
C |
p. 161-175
|
artikel
|
| 35 |
Effect of high-intensity ultrasound on the compositional, physicochemical, biochemical, functional and structural properties of canola (Brassica napus L.) protein isolate
|
Flores-Jiménez, Nitzia Thalía
|
|
2019
|
121 |
C |
p. 947-956
|
artikel
|
| 36 |
Effect of home cooking on the antioxidant capacity of vegetables: Relationship with Maillard reaction indicators
|
Pérez-Burillo, Sergio
|
|
2019
|
121 |
C |
p. 514-523
|
artikel
|
| 37 |
Effect of sodium caseinate and vitamin A complexation on bioaccessibility and bioavailability of vitamin A in Caco-2 cells
|
Rana, Seema
|
|
2019
|
121 |
C |
p. 910-918
|
artikel
|
| 38 |
Effects of environmental conditions and substrate on growth and ochratoxin A production by Penicillium verrucosum and Penicillium nordicum: Relative risk assessment of OTA in dry-cured meat products
|
Sánchez-Montero, Lourdes
|
|
2019
|
121 |
C |
p. 604-611
|
artikel
|
| 39 |
Effects of Lactobacillus plantarum Uruma-SU4 fermented green loofah on plasma lipid levels and gut microbiome of high-fat diet fed mice
|
Shikano, Ayane
|
|
2019
|
121 |
C |
p. 817-824
|
artikel
|
| 40 |
Effects of micro wet milling on bioaccessibility of phosphatidic acid and lysophosphatidic acid in komatsuna during in vitro digestion
|
Li, Xinyue
|
|
2019
|
121 |
C |
p. 926-932
|
artikel
|
| 41 |
Effects of oxidative modification on textural properties and gel structure of pork myofibrillar proteins
|
Xia, Minquan
|
|
2019
|
121 |
C |
p. 678-683
|
artikel
|
| 42 |
Eight antihypertensive peptides from the protein hydrolysate of Antarctic krill (Euphausia superba): Isolation, identification, and activity evaluation on human umbilical vein endothelial cells (HUVECs)
|
Zhao, Yu-Qin
|
|
2019
|
121 |
C |
p. 197-204
|
artikel
|
| 43 |
Elucidating how two different types of bleaching earths widely used in vegetable oils industry remove carotenes from palm oil: Equilibrium, kinetics and thermodynamic parameters
|
Almeida, Erislene S.
|
|
2019
|
121 |
C |
p. 785-797
|
artikel
|
| 44 |
Enhancing hydroxycinnamic acids and flavan-3-ol contents by pulsed electric fields without affecting quality attributes of apple
|
Ribas-Agustí, Albert
|
|
2019
|
121 |
C |
p. 433-440
|
artikel
|
| 45 |
Establishment of new assessment method for the synergistic effect between umami peptides and monosodium glutamate using electronic tongue
|
Dang, Yali
|
|
2019
|
121 |
C |
p. 20-27
|
artikel
|
| 46 |
Evaluation of probiotic Bacillus coagulans MTCC 5856 viability after tea and coffee brewing and its growth in GIT hostile environment
|
Majeed, Muhammed
|
|
2019
|
121 |
C |
p. 497-505
|
artikel
|
| 47 |
Evaluation of the physicochemical and nutritional changes in two amaranth species (Amaranthus quitensis and Amaranthus caudatus) after germination
|
Cornejo, Fabiola
|
|
2019
|
121 |
C |
p. 933-939
|
artikel
|
| 48 |
Exploring the interactions between serum free fatty acids and fecal microbiota in obesity through a machine learning algorithm
|
Fernández-Navarro, Tania
|
|
2019
|
121 |
C |
p. 533-541
|
artikel
|
| 49 |
Fermented Momordica charantia L. juice modulates hyperglycemia, lipid profile, and gut microbiota in type 2 diabetic rats
|
Gao, He
|
|
2019
|
121 |
C |
p. 367-378
|
artikel
|
| 50 |
Flavor formation in frying process of green onion (Allium fistulosum L.) deep-fried oil
|
Zhang, Ning
|
|
2019
|
121 |
C |
p. 296-306
|
artikel
|
| 51 |
Flour from mature Prosopis nigra pods as suitable substrate for the synthesis of prebiotic fructo-oligosaccharides and stabilization of dehydrated Lactobacillus delbrueckii subsp. bulgaricus
|
Romano, Nelson
|
|
2019
|
121 |
C |
p. 561-567
|
artikel
|
| 52 |
Formation of N ε -(carboxymethyl)lysine and N ε -(carboxyethyl)lysine during black tea processing
|
Jiao, Ye
|
|
2019
|
121 |
C |
p. 738-745
|
artikel
|
| 53 |
Fruit and vegetable residues flours with different granulometry range as raw material for pectin-enriched biodegradable film preparation
|
Brito, T.B.
|
|
2019
|
121 |
C |
p. 412-421
|
artikel
|
| 54 |
Global Profile: Going beyond liking to better understand product experience
|
Spinelli, S.
|
|
2019
|
121 |
C |
p. 205-216
|
artikel
|
| 55 |
1H NMR-based fingerprinting of eleven Mexican Capsicum annuum cultivars
|
Florentino-Ramos, Elideth
|
|
2019
|
121 |
C |
p. 12-19
|
artikel
|
| 56 |
1H NMR-based metabolomics profiling and taste of stewed pork-hock in soy sauce
|
Yang, Yi
|
|
2019
|
121 |
C |
p. 658-665
|
artikel
|
| 57 |
HS-SPME analysis of the volatiles profile of water celery (Apium nodiflorum), a wild vegetable with increasing culinary interest
|
Guijarro-Real, Carla
|
|
2019
|
121 |
C |
p. 765-775
|
artikel
|
| 58 |
HS-SPME-GC-MS technique for FFA and hexanal analysis in different cheese packaging in the course of long term storage
|
Nzekoue, Franks Kamgang
|
|
2019
|
121 |
C |
p. 730-737
|
artikel
|
| 59 |
Identification and comparison of oligopeptides during withering process of White tea by ultra-high pressure liquid chromatography coupled with quadrupole-orbitrap ultra-high resolution mass spectrometry
|
Zhao, Feng
|
|
2019
|
121 |
C |
p. 825-834
|
artikel
|
| 60 |
Identification and quantification of key odorants in the world’s four most famous black teas
|
Kang, Suyoung
|
|
2019
|
121 |
C |
p. 73-83
|
artikel
|
| 61 |
Identification of texture parameters influencing commercial cheese matrix disintegration and lipid digestion using an in vitro static digestion model
|
Guinot, Léa
|
|
2019
|
121 |
C |
p. 269-277
|
artikel
|
| 62 |
Impact of a selected Debaryomyces hansenii strain's inoculation on the quality of Sardinian fermented sausages
|
Murgia, Marco Ambrogio
|
|
2019
|
121 |
C |
p. 144-150
|
artikel
|
| 63 |
Improved water dispersibility and photostability in folic acid nanoparticles with transglycosylated naringin using combined processes of wet-milling and freeze-drying
|
Semba, Kumi
|
|
2019
|
121 |
C |
p. 108-116
|
artikel
|
| 64 |
Increased anti-Helicobacter pylori effect of the probiotic Lactobacillus fermentum UCO-979C strain encapsulated in carrageenan evaluated in gastric simulations under fasting conditions
|
Gutiérrez-Zamorano, Cristian
|
|
2019
|
121 |
C |
p. 812-816
|
artikel
|
| 65 |
Instability of common beans during storage causes hardening: The role of glass transition phenomena
|
Chigwedere, Claire M.
|
|
2019
|
121 |
C |
p. 506-513
|
artikel
|
| 66 |
Interactions between candelilla wax and saturated triacylglycerols in oleogels
|
da Silva, Thais Lomonaco Teodoro
|
|
2019
|
121 |
C |
p. 900-909
|
artikel
|
| 67 |
Intracellular antioxidant activity and apoptosis inhibition capacity of PEF-treated KDHCH in HepG2 cells
|
Liang, Rong
|
|
2019
|
121 |
C |
p. 336-347
|
artikel
|
| 68 |
Investigation of lipid-derived formation of decadien-1-amine, 2-pentylpyridine, and acrylamide in potato chips fried in repeatedly used sunflower oil
|
Karademir, Yeşim
|
|
2019
|
121 |
C |
p. 919-925
|
artikel
|
| 69 |
Isolation and identification of the umami peptides from shiitake mushroom by consecutive chromatography and LC-Q-TOF-MS
|
Kong, Yan
|
|
2019
|
121 |
C |
p. 463-470
|
artikel
|
| 70 |
Kinetic evaluation of the reaction between methylglyoxal and certain scavenging compounds and determination of their in vitro dicarbonyl scavenging activity
|
Cömert, Ezgi Doğan
|
|
2019
|
121 |
C |
p. 257-268
|
artikel
|
| 71 |
Knowledge and risk perceptions of foodborne disease by consumers and food handlers at restaurants with different food safety profiles
|
de Andrade, Marcel Levy
|
|
2019
|
121 |
C |
p. 845-853
|
artikel
|
| 72 |
Mathematical modelling of anthocyanin mass transfer to predict extraction in simulated red wine fermentation scenarios
|
Setford, Patrick C.
|
|
2019
|
121 |
C |
p. 705-713
|
artikel
|
| 73 |
Matrix effects influencing the perception of 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexyl acetate (3MHA) in different Chenin Blanc wines by Projective Mapping (PM) with Ultra Flash profiling (UFP) intensity ratings
|
Wilson, Christine
|
|
2019
|
121 |
C |
p. 633-640
|
artikel
|
| 74 |
Microbial communities and volatile metabolites in different traditional fermentation starters used for Hong Qu glutinous rice wine
|
Huang, Zi-Rui
|
|
2019
|
121 |
C |
p. 593-603
|
artikel
|
| 75 |
Microencapsulation of lactase by W/O/W emulsion followed by complex coacervation: Effects of enzyme source, addition of potassium and core to shell ratio on encapsulation efficiency, stability and kinetics of release
|
Souza, Clitor J.F.
|
|
2019
|
121 |
C |
p. 754-764
|
artikel
|
| 76 |
Multiple linear regression modeling: Prediction of cheese curd dry matter during curd treatment
|
Kern, Christian
|
|
2019
|
121 |
C |
p. 471-478
|
artikel
|
| 77 |
Neuroprotective effects of different molecular weight peptide fractions obtained from beef by hydrolysis with commercial enzymes in SH-SY5Y cells
|
Lee, Seung Yun
|
|
2019
|
121 |
C |
p. 176-184
|
artikel
|
| 78 |
Novel process of hydration, followed by incubation and thermal processing, for high isoflavone bioconversion in soybeans
|
Salces, Franz R.
|
|
2019
|
121 |
C |
p. 691-696
|
artikel
|
| 79 |
Number of consumers and days of display necessary for the assessment of meat colour acceptability
|
Passetti, Rodrigo Augusto Cortêz
|
|
2019
|
121 |
C |
p. 387-393
|
artikel
|
| 80 |
Occurrence and diversity of Aspergillus in commercial yerba mate elaborated for the Brazilian beverage ‘chimarrão’
|
Silva, Josué José
|
|
2019
|
121 |
C |
p. 940-946
|
artikel
|
| 81 |
Phenolic composition of rooibos changes during simulated fermentation: Effect of endogenous enzymes and fermentation temperature on reaction kinetics
|
De Beer, Dalene
|
|
2019
|
121 |
C |
p. 185-196
|
artikel
|
| 82 |
Physical and chemical stability of β-carotene nanoemulsions during storage and thermal process
|
Borba, Carina M.
|
|
2019
|
121 |
C |
p. 229-237
|
artikel
|
| 83 |
Physicochemical and sensory properties of beef muscles after Pulsed Electric Field processing
|
Kantono, Kevin
|
|
2019
|
121 |
C |
p. 1-11
|
artikel
|
| 84 |
Pre-fermentative supplementation of fatty acids alters the metabolic activity of wine yeasts
|
Pinu, Farhana R.
|
|
2019
|
121 |
C |
p. 835-844
|
artikel
|
| 85 |
Protective effect of glutathione on Escherichia coli cells upon lethal heat stress
|
Marcén, María
|
|
2019
|
121 |
C |
p. 806-811
|
artikel
|
| 86 |
Protein hydrolysates of porcine hemoglobin and blood: Peptide characteristics in relation to taste attributes and formation of volatile compounds
|
Fu, Yu
|
|
2019
|
121 |
C |
p. 28-38
|
artikel
|
| 87 |
Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt
|
Rios-Mera, Juan D.
|
|
2019
|
121 |
C |
p. 288-295
|
artikel
|
| 88 |
Release of anthocyanins from the hibiscus extract encapsulated by ionic gelation and application of microparticles in jelly candy
|
de Moura, Sílvia C.S.R.
|
|
2019
|
121 |
C |
p. 542-552
|
artikel
|
| 89 |
Restoring fresh texture in cooked aged rice with reducing agents
|
Diao, Meimei
|
|
2019
|
121 |
C |
p. 84-90
|
artikel
|
| 90 |
Socially responsible food behavior: Perspectives from empirical evaluations
|
Boccia, Flavio
|
|
2019
|
121 |
C |
p. 91-96
|
artikel
|
| 91 |
Spoilage microbial community profiling by 16S rRNA amplicon sequencing of modified atmosphere packaged live mussels stored at 4oC
|
Odeyemi, Olumide A.
|
|
2019
|
121 |
C |
p. 568-576
|
artikel
|
| 92 |
Structural variation in gelatin networks from low to high-solid systems effected by honey addition
|
Nguyen, Huong Thi Lan
|
|
2019
|
121 |
C |
p. 319-325
|
artikel
|
| 93 |
Structure of gellan gum–hydrolyzed collagen particles: Effect of starch addition and coating layer
|
Souza Almeida, Flávia
|
|
2019
|
121 |
C |
p. 394-403
|
artikel
|
| 94 |
Survey of mislabelling across finfish supply chain reveals mislabelling both outside and within Canada
|
Shehata, Hanan R.
|
|
2019
|
121 |
C |
p. 723-729
|
artikel
|
| 95 |
Temporal sweetness and side tastes profiles of 16 sweeteners using temporal check-all-that-apply (TCATA)
|
Tan, Vicki Wei Kee
|
|
2019
|
121 |
C |
p. 39-47
|
artikel
|
| 96 |
Textural modification of 3D printed dark chocolate by varying internal infill structure
|
Mantihal, Sylvester
|
|
2019
|
121 |
C |
p. 648-657
|
artikel
|
| 97 |
Thermally-induced formation of taste-active 2,5-diketopiperazines from short-chain peptide precursors in cocoa
|
Andruszkiewicz, Paweł J.
|
|
2019
|
121 |
C |
p. 217-228
|
artikel
|
| 98 |
Tibet kefir milk decreases fat deposition by regulating the gut microbiota and gene expression of Lpl and Angptl4 in high fat diet-fed rats
|
Gao, Jie
|
|
2019
|
121 |
C |
p. 278-287
|
artikel
|
| 99 |
Transfer of pesticide residue during tea brewing: Understanding the effects of pesticide's physico-chemical parameters on its transfer behavior
|
Wang, Xinru
|
|
2019
|
121 |
C |
p. 776-784
|
artikel
|
| 100 |
Ultrasound treatment improved the physicochemical characteristics of cod protein and enhanced the stability of oil-in-water emulsion
|
Ma, Wuchao
|
|
2019
|
121 |
C |
p. 247-256
|
artikel
|
| 101 |
Understanding the role of air and protein phase on mechanical anisotropy of calcium caseinate fibers
|
Wang, Zhaojun
|
|
2019
|
121 |
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