| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Alternative data mining/machine learning methods for the analytical evaluation of food quality and authenticity – A review
|
Jiménez-Carvelo, Ana M.
|
|
|
122 |
C |
p. 25-39
|
artikel
|
| 2 |
Analysis of microbiome in raw chicken meat from butcher shops and packaged products in South Korea to detect the potential risk of foodborne illness
|
Kim, Hyo-Eun
|
|
|
122 |
C |
p. 517-527
|
artikel
|
| 3 |
A new model to predict consumers' willingness to buy fair-trade products
|
Zerbini, Cristina
|
|
|
122 |
C |
p. 167-173
|
artikel
|
| 4 |
Antioxidant activity of milk and polyphenol-rich beverages during simulated gastrointestinal digestion of linseed oil emulsions
|
Lamothe, Sophie
|
|
|
122 |
C |
p. 149-156
|
artikel
|
| 5 |
Appetite ratings of foods are predictable with an in vitro advanced gastrointestinal model in combination with an in silico artificial neural network
|
Bellmann, Susann
|
|
|
122 |
C |
p. 77-86
|
artikel
|
| 6 |
A predictive model for the evaluation of flavor attributes of raw and cooked beef based on sensor array analyses
|
Xu, Liping
|
|
|
122 |
C |
p. 16-24
|
artikel
|
| 7 |
Bacupari (Garcinia brasiliensis) extract modulates intestinal microbiota and reduces oxidative stress and inflammation in obese rats
|
Araújo, Fernanda de Oliveira
|
|
|
122 |
C |
p. 199-208
|
artikel
|
| 8 |
Bioaccessibility of polyphenols and antioxidant properties of the white grape by simulated digestion and Caco-2 cell assays: Comparative study with its winemaking product
|
Lingua, Mariana S.
|
|
|
122 |
C |
p. 496-505
|
artikel
|
| 9 |
Blackberry (Rubus ulmifolius Schott): Chemical composition, phenolic compounds and antioxidant capacity in two edible stages
|
Schulz, Mayara
|
|
|
122 |
C |
p. 627-634
|
artikel
|
| 10 |
Blueberry leaves from 73 different cultivars in southeastern China as nutraceutical supplements rich in antioxidants
|
Wu, Han
|
|
|
122 |
C |
p. 548-560
|
artikel
|
| 11 |
Carotenoid biosynthesis and quality characteristics of new hybrids between tangor (Citrus reticulata x C. sinensis) cv. ‘Murcott’ and sweet orange (C. sinensis) cv. ‘Pêra’
|
Petry, Fabiane C.
|
|
|
122 |
C |
p. 461-470
|
artikel
|
| 12 |
Changes in global aroma profiles of Cabernet Sauvignon in response to cluster thinning
|
Wang, Yu
|
|
|
122 |
C |
p. 56-65
|
artikel
|
| 13 |
Changes in the phenolic compositions of Elaeagnus umbellata and Sambucus lanceolata after in vitro gastrointestinal digestion and evaluation of their potential anti-diabetic properties
|
Spínola, Vítor
|
|
|
122 |
C |
p. 283-294
|
artikel
|
| 14 |
Changes in the volatile profile, fatty acid composition and other markers of lipid oxidation of six different vegetable oils during short-term deep-frying
|
Multari, Salvatore
|
|
|
122 |
C |
p. 318-329
|
artikel
|
| 15 |
Chinese yam (Dioscorea opposita Thunb.) alleviates antibiotic-associated diarrhea, modifies intestinal microbiota, and increases the level of short-chain fatty acids in mice
|
Zhang, Nan
|
|
|
122 |
C |
p. 191-198
|
artikel
|
| 16 |
Clustering of oil droplets in o/w emulsions: Controlling cluster size and interaction strength
|
Fuhrmann, Philipp L.
|
|
|
122 |
C |
p. 537-547
|
artikel
|
| 17 |
Coffee as a nutraceutical beverage
|
Mattioli, Anna Vittoria
|
|
|
122 |
C |
p. 690-691
|
artikel
|
| 18 |
Coffee parchment as a new dietary fiber ingredient: Functional and physiological characterization
|
Benitez, Vanesa
|
|
|
122 |
C |
p. 105-113
|
artikel
|
| 19 |
Combinations of graph invariants and attributes of simplified molecular input-line entry system (SMILES) to build up models for sweetness
|
Achary, P.G.R.
|
|
|
122 |
C |
p. 40-46
|
artikel
|
| 20 |
Combined effect of pressure and temperature for yogurt production
|
Lopes, Rita P.
|
|
|
122 |
C |
p. 222-229
|
artikel
|
| 21 |
Comparative analysis of the oil absorption behavior and microstructural changes of fresh and pre-frozen potato strips during frying via MRl, SEM, and XRD
|
Yang, Dan
|
|
|
122 |
C |
p. 295-302
|
artikel
|
| 22 |
Comparison between random forest and gradient boosting machine methods for predicting Listeria spp. prevalence in the environment of pastured poultry farms
|
Golden, Chase E.
|
|
|
122 |
C |
p. 47-55
|
artikel
|
| 23 |
Comparison of structural and physicochemical properties of lysozyme/carboxymethylcellulose complexes and microgels
|
Pei, Yaqiong
|
|
|
122 |
C |
p. 273-282
|
artikel
|
| 24 |
Considerations for readdressing theoretical descriptions of particle-reinforced composite food gels
|
Gravelle, Andrew J.
|
|
|
122 |
C |
p. 209-221
|
artikel
|
| 25 |
Corrigendum to “Comparative study of the physicochemical, nutritional, and antioxidant properties of some commercial refined and non-centrifugal sugars”. [Food Research International 109 (2018) 614–625]
|
Lee, Jong Suk
|
|
|
122 |
C |
p. 563
|
artikel
|
| 26 |
Corrigendum to ‘Inoculation of Torulaspora delbrueckii as a bio-protection agent in winemaking’ [Food Research International, Inoculation of Torulaspora delbrueckii as a bio-protection agent in winemaking, Volume: 107 (2018), 451–461]
|
Simonin, Scott
|
|
|
122 |
C |
p. 561-562
|
artikel
|
| 27 |
Corrigendum to ‘The regulation mechanisms of soluble starch and glycerol for production of azaphilone pigments in Monascus purpureus FAFU618 as revealed by comparative proteomic and transcriptional analyses’ [Food Research International 106: 626–635]
|
Huang, Zi-Rui
|
|
|
122 |
C |
p. 564-565
|
artikel
|
| 28 |
Degradation of tropane alkaloids in baked bread samples contaminated with Solanaceae seeds
|
Marín-Sáez, Jesús
|
|
|
122 |
C |
p. 585-592
|
artikel
|
| 29 |
Development and validation of a new artificial gastric digestive system
|
Liu, Weilin
|
|
|
122 |
C |
p. 183-190
|
artikel
|
| 30 |
Discrimination of sensory attributes by trained assessors and consumers in semi-sweet hard dough biscuits and their drivers of liking and disliking
|
Mello, Lívia Silva Simões
|
|
|
122 |
C |
p. 599-609
|
artikel
|
| 31 |
Editorial Board
|
|
|
|
122 |
C |
p. ii
|
artikel
|
| 32 |
European consumers' readiness to adopt insects as food. A review
|
Mancini, Simone
|
|
|
122 |
C |
p. 661-678
|
artikel
|
| 33 |
Evaluation of the effects of three sulfa sweeteners on the lifespan and intestinal fat deposition in C. elegans
|
Zhang, Mohan
|
|
|
122 |
C |
p. 66-76
|
artikel
|
| 34 |
Exploring the diversity of a collection of native non-Saccharomyces yeasts to develop co-starter cultures for winemaking
|
Binati, Renato L.
|
|
|
122 |
C |
p. 432-442
|
artikel
|
| 35 |
Feasibility of hydroxypropyl methylcellulose oleogel as an animal fat replacer for meat patties
|
Oh, Imkyung
|
|
|
122 |
C |
p. 566-572
|
artikel
|
| 36 |
Food identification by high performance liquid chromatography fingerprinting and mathematical processing
|
Esteki, M.
|
|
|
122 |
C |
p. 303-317
|
artikel
|
| 37 |
Formation and stability of W/O-high internal phase emulsions (HIPEs) and derived O/W emulsions stabilized by PGPR and lecithin
|
Okuro, Paula K.
|
|
|
122 |
C |
p. 252-262
|
artikel
|
| 38 |
1H NMR-based metabolomics profiling and taste of boneless dry-cured hams during processing
|
Zhang, Jian
|
|
|
122 |
C |
p. 114-122
|
artikel
|
| 39 |
How does the addition of antioxidants and other sulfur compounds affect the metabolism of polyfunctional mercaptan precursors in model fermentations?
|
Alegre, Yohanna
|
|
|
122 |
C |
p. 1-9
|
artikel
|
| 40 |
Impact of mineral ions on the release of starch and gel forming capacity of potato flakes in relation to water dynamics and oil uptake during the production of snacks made thereof
|
Reyniers, S.
|
|
|
122 |
C |
p. 419-431
|
artikel
|
| 41 |
Impacts of short-term germination on the chemical compositions, technological characteristics and nutritional quality of yellow pea and faba bean flours
|
Setia, Rashim
|
|
|
122 |
C |
p. 263-272
|
artikel
|
| 42 |
Influence of casein on the formation of whey protein microparticles obtained by dry heating at an alkaline pH
|
Schong, Elise
|
|
|
122 |
C |
p. 96-104
|
artikel
|
| 43 |
Inhibitory effect of epicatechin gallate on protein glycation
|
Wu, Xiaqing
|
|
|
122 |
C |
p. 230-240
|
artikel
|
| 44 |
Investigation of antioxidant capacity, bioaccessibility and LC-MS/MS phenolic profile of Turkish propolis
|
Ozdal, Tugba
|
|
|
122 |
C |
p. 528-536
|
artikel
|
| 45 |
Letter to the editor - Paper on new bio-inactivation software
|
Peleg, Micha
|
|
|
122 |
C |
p. 695-696
|
artikel
|
| 46 |
Maize bran feruloylated oligosaccharides inhibited AGEs formation in glucose/amino acids and glucose/BSA models
|
Huang, Junqing
|
|
|
122 |
C |
p. 443-449
|
artikel
|
| 47 |
Mamey sapote fruit and carotenoid formulations derived thereof are dietary sources of vitamin A – A comparative randomized cross-over study
|
Chacón-Ordóñez, Tania
|
|
|
122 |
C |
p. 340-347
|
artikel
|
| 48 |
1-MCP treatment affects peach fruit aroma metabolism as revealed by transcriptomics and metabolite analyses
|
Cai, Hongfang
|
|
|
122 |
C |
p. 573-584
|
artikel
|
| 49 |
Microbial community composition on grape surface controlled by geographical factors of different wine regions in Xinjiang, China
|
Gao, Feifei
|
|
|
122 |
C |
p. 348-360
|
artikel
|
| 50 |
Modelling microbial growth in modified-atmosphere-packed hake (Merluccius merluccius) fillets stored at different temperatures
|
Antunes-Rohling, Adriana
|
|
|
122 |
C |
p. 506-516
|
artikel
|
| 51 |
Modulation of caseinate-stabilized model oil-in-water emulsions with soy lecithin
|
Chung, Cheryl
|
|
|
122 |
C |
p. 361-370
|
artikel
|
| 52 |
Molecular insight into taste and aroma of sliced dry-cured ham induced by protein degradation undergone high-pressure conditions
|
López-Pedrouso, M.
|
|
|
122 |
C |
p. 635-642
|
artikel
|
| 53 |
Natural versus enriched food: Evidence from a laboratory experiment with chewing gum
|
Caracciolo, Francesco
|
|
|
122 |
C |
p. 87-95
|
artikel
|
| 54 |
Novel functional blueberries: Fructo-oligosaccharides and probiotic lactobacilli incorporated into alginate edible coatings
|
Bambace, María Florencia
|
|
|
122 |
C |
p. 653-660
|
artikel
|
| 55 |
Oxidomics on the omega-3 volatile degradation pattern to determine differences between vegetable and marine oils
|
Gómez-Cortés, Pilar
|
|
|
122 |
C |
p. 10-15
|
artikel
|
| 56 |
Phenotypic and genotypic characterization of Staphylococcus spp. isolated from mastitis milk and cheese processing: Study of adherence and biofilm formation
|
Cruzado-Bravo, M.L.M.
|
|
|
122 |
C |
p. 450-460
|
artikel
|
| 57 |
Physicochemical properties, structural transformation, and relaxation time in strength analysis for honey powder models
|
Fan, Fanghui
|
|
|
122 |
C |
p. 137-148
|
artikel
|
| 58 |
Protective effects of bovine serum albumin on blueberry anthocyanins under illumination conditions and their mechanism analysis
|
Lang, Yuxi
|
|
|
122 |
C |
p. 487-495
|
artikel
|
| 59 |
Protective effects of β-glucan isolated from highland barley on ethanol-induced gastric damage in rats and its benefits to mice gut conditions
|
Chen, Haihong
|
|
|
122 |
C |
p. 157-166
|
artikel
|
| 60 |
Quantitative assessment of tolerance response to stress after exposure to oregano and rosemary essential oils, carvacrol and 1,8-cineole in Salmonella Enteritidis 86 and its isogenic deletion mutants ∆dps, ∆rpoS and ∆ompR
|
Cariri, Myrella Lira
|
|
|
122 |
C |
p. 679-687
|
artikel
|
| 61 |
Rape bee pollen alleviates dextran sulfate sodium (DSS)-induced colitis by neutralizing IL-1β and regulating the gut microbiota in mice
|
Chen, Sinan
|
|
|
122 |
C |
p. 241-251
|
artikel
|
| 62 |
Removal of phenolic, turbidity and color in sugarcane juice by electrocoagulation as a sulfur-free process
|
Ogando, Felipe Iwagaki Braga
|
|
|
122 |
C |
p. 643-652
|
artikel
|
| 63 |
Response to the letter to Editor for “Bioinactivation FE: A free web application for modelling isothermal and dynamic microbial inactivation”
|
Garre, Alberto
|
|
|
122 |
C |
p. 692-694
|
artikel
|
| 64 |
Re-visiting the occurrence of undeclared species in sausage products sold in Canada
|
Shehata, Hanan R.
|
|
|
122 |
C |
p. 593-598
|
artikel
|
| 65 |
Riboflavin applications to grapevine leaves and berries blue-light post-harvest treatments modifies grape anthocyanins and amino acids contents
|
Pérez-Álvarez, E.P.
|
|
|
122 |
C |
p. 479-486
|
artikel
|
| 66 |
Saccharomyces cerevisiae-Starmerella bacillaris strains interaction modulates chemical and volatile profile in red wine mixed fermentations
|
Englezos, Vasileios
|
|
|
122 |
C |
p. 392-401
|
artikel
|
| 67 |
Selection of native bacterial starter culture in the production of fermented meat sausages: Application potential, safety aspects, and emerging technologies
|
Cruxen, Claudio Eduardo dos Santos
|
|
|
122 |
C |
p. 371-382
|
artikel
|
| 68 |
Solid lipid nanoparticles as carriers for lipophilic compounds for applications in foods
|
da Silva Santos, Valeria
|
|
|
122 |
C |
p. 610-626
|
artikel
|
| 69 |
SPI microgels applied to Pickering stabilization of O/W emulsions by ultrasound and high-pressure homogenization: rheology and spray drying
|
Benetti, João Vitor Munari
|
|
|
122 |
C |
p. 383-391
|
artikel
|
| 70 |
Structuration, elastic properties scaling, and mechanical reversibility of candelilla wax oleogels with and without emulsifiers
|
Pérez-Martínez, J.D.
|
|
|
122 |
C |
p. 471-478
|
artikel
|
| 71 |
The effect of temperature on structure formation in three insect batters
|
Scholliers, Jana
|
|
|
122 |
C |
p. 411-418
|
artikel
|
| 72 |
The multivariate statistical selection of fungal strains isolated from Neoteredo reynei, with the high hydrolytic potential to deconstruct cellulose
|
Ferreira, Nelson Rosa
|
|
|
122 |
C |
p. 402-410
|
artikel
|
| 73 |
The potential role of secondary metabolites in modulating the flavor and taste of the meat
|
Ramalingam, Vaikundamoorthy
|
|
|
122 |
C |
p. 174-182
|
artikel
|
| 74 |
Two decades of first-class research: Laudation for Professor Reinhold Carle
|
Kammerer, Dietmar R.
|
|
|
122 |
C |
p. 688-689
|
artikel
|
| 75 |
Using canola oil hydrogels and organogels to reduce saturated animal fat in meat batters
|
Alejandre, Marta
|
|
|
122 |
C |
p. 129-136
|
artikel
|
| 76 |
Whey hydrolysate-based ingredient with dual functionality: From production to consumer's evaluation
|
Ozorio, Luisa
|
|
|
122 |
C |
p. 123-128
|
artikel
|
| 77 |
Whole flour and protein hydrolysate from common beans reduce the inflammation in BALB/c mice fed with high fat high cholesterol diet
|
de Lima, Sâmara Letícia Silva
|
|
|
122 |
C |
p. 330-339
|
artikel
|
Tijdschrift beschrijving