| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A central place for meat, but what about pulses? Studying French consumers' representations of main dish structure, using an indirect approach
|
Melendrez-Ruiz, Juliana
|
|
2019
|
123 |
C |
p. 790-800
|
artikel
|
| 2 |
A comparative study of the volatile profile of wine vinegars with protected designation of origin by headspace stir bar sorptive extraction
|
Ríos-Reina, Rocío
|
|
2019
|
123 |
C |
p. 298-310
|
artikel
|
| 3 |
A comparison of sensory attribute profiles and liking between regular and sodium-reduced food products
|
Nguyen, Ha
|
|
2019
|
123 |
C |
p. 631-641
|
artikel
|
| 4 |
A cross-cultural perspective on impact of health and nutrition claims, country-of-origin and eco-label on consumer choice of new aquaculture products
|
Banovic, Marija
|
|
2019
|
123 |
C |
p. 36-47
|
artikel
|
| 5 |
Anti-tumor potential of cell free culture supernatant of Lactobacillus rhamnosus strains isolated from human breast milk
|
Riaz Rajoka, Muhammad Shahid
|
|
2019
|
123 |
C |
p. 286-297
|
artikel
|
| 6 |
Apparent thermal and UHT stability of native, homogenized and recombined creams with different average fat globule sizes
|
Dhungana, Pramesh
|
|
2019
|
123 |
C |
p. 153-165
|
artikel
|
| 7 |
Application of pulsed electric fields in meat and fish processing industries: An overview
|
Gómez, Belen
|
|
2019
|
123 |
C |
p. 95-105
|
artikel
|
| 8 |
Araticum (Annona crassiflora Mart.) as a source of nutrients and bioactive compounds for food and non-food purposes: A comprehensive review
|
Arruda, Henrique Silvano
|
|
2019
|
123 |
C |
p. 450-480
|
artikel
|
| 9 |
Aroma profile of rice varieties by a novel SPME method able to maximize 2-acetyl-1-pyrroline and minimize hexanal extraction
|
Dias, L.G.
|
|
2019
|
123 |
C |
p. 550-558
|
artikel
|
| 10 |
Assessment of Escherichia coli O157:H7 growth in ground beef in the Greek chill chain
|
Kakagianni, Myrsini
|
|
2019
|
123 |
C |
p. 590-600
|
artikel
|
| 11 |
Assessment of volatile fingerprint by HS-SPME/GC-qMS and E-nose for the classification of cocoa bean shells using chemometrics
|
Barbosa-Pereira, Letricia
|
|
2019
|
123 |
C |
p. 684-696
|
artikel
|
| 12 |
Bioactive compounds and biological properties of Brazilian stingless bee honey have a strong relationship with the pollen floral origin
|
Ávila, Suelen
|
|
2019
|
123 |
C |
p. 1-10
|
artikel
|
| 13 |
Changes in stilbene composition during postharvest ozone treatment of ‘Moscato bianco’ winegrapes
|
Río Segade, Susana
|
|
2019
|
123 |
C |
p. 251-257
|
artikel
|
| 14 |
Changes in the physicochemical properties and flavour compounds of beef bone hydrolysates after Maillard reaction
|
Chiang, Jie Hong
|
|
2019
|
123 |
C |
p. 642-649
|
artikel
|
| 15 |
Characterization of the aroma release and perception of white bread during oral processing by gas chromatography-ion mobility spectrometry and temporal dominance of sensations analysis
|
Pu, Dandan
|
|
2019
|
123 |
C |
p. 612-622
|
artikel
|
| 16 |
Characterization of the interactions between banana condensed tannins and biologically important metal ions (Cu2+, Zn2+ and Fe2+)
|
Zeng, Xiangquan
|
|
2019
|
123 |
C |
p. 518-528
|
artikel
|
| 17 |
Characterization of the lipid profile from coconut (Cocos nucifera L.) oil of different varieties by electrospray ionization mass spectrometry associated with principal component analysis and independent component analysis
|
Ferreira, Jordana Alves
|
|
2019
|
123 |
C |
p. 189-197
|
artikel
|
| 18 |
Characterizing the metabolites and the microbial communities of the soy sauce mash affected by temperature and hydrostatic pressure
|
Liang, Ru
|
|
2019
|
123 |
C |
p. 801-808
|
artikel
|
| 19 |
Chemical characterization of four Brazilian brown propolis: An insight in tracking of its geographical location of production and quality control
|
Olegário, Lary Souza
|
|
2019
|
123 |
C |
p. 481-502
|
artikel
|
| 20 |
Classification of edible chrysanthemums based on phenolic profiles and mechanisms underlying the protective effects of characteristic phenolics on oxidatively damaged erythrocyte
|
Peng, An
|
|
2019
|
123 |
C |
p. 64-74
|
artikel
|
| 21 |
Cocoa-specific flavor components and their peptide precursors
|
Scalone, Gustavo Luis Leonardo
|
|
2019
|
123 |
C |
p. 503-515
|
artikel
|
| 22 |
Cold plasma treatment of ready-to-eat ham: Influence of process conditions and storage on inactivation of Listeria innocua
|
Yadav, Barun
|
|
2019
|
123 |
C |
p. 276-285
|
artikel
|
| 23 |
Compositional characterization study on high -molecular -mass polymeric polyphenols in red wines by chemical degradation
|
Suo, Hao
|
|
2019
|
123 |
C |
p. 440-449
|
artikel
|
| 24 |
Consumption of polysaccharides from Auricularia auricular modulates the intestinal microbiota in mice
|
Zhao, Ruiqiu
|
|
2019
|
123 |
C |
p. 383-392
|
artikel
|
| 25 |
Conventional, non-conventional extraction techniques and new strategies for the recovery of bioactive compounds from plant material for human nutrition
|
Putnik, Predrag
|
|
2019
|
123 |
C |
p. 516-517
|
artikel
|
| 26 |
Corrigendum to “A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures” [Food Research International 109 (2018), 368–379]
|
de Almeida, Marcio Aurélio
|
|
2019
|
123 |
C |
p. 810
|
artikel
|
| 27 |
Corrigendum to ‘Measuring the Effects of in vitro Mastication on Bolus Granulometry of Shredded Meat: A Proposal for a New Methodological Procedure’ [Food research international, 116 (2019), 1266–1273]
|
Duconseille, Anne
|
|
2019
|
123 |
C |
p. 809
|
artikel
|
| 28 |
Detection and identification of açai pulp adulteration by NIR and MIR as an alternative technique: Control charts and classification models
|
Caramês, E.T.S.
|
|
2019
|
123 |
C |
p. 704-711
|
artikel
|
| 29 |
Developing anti-counterfeiting measures: The role of smart packaging
|
Soon, Jan Mei
|
|
2019
|
123 |
C |
p. 135-143
|
artikel
|
| 30 |
Drinking for protection? Epidemiological and experimental evidence on the beneficial effects of coffee or major coffee compounds against gastrointestinal and liver carcinogenesis
|
Romualdo, Guilherme Ribeiro
|
|
2019
|
123 |
C |
p. 567-589
|
artikel
|
| 31 |
Dynamic flavor perception of encapsulated flavors in a soft chewable matrix
|
Kim, Esther H.-J.
|
|
2019
|
123 |
C |
p. 241-250
|
artikel
|
| 32 |
Editorial Board
|
|
|
2019
|
123 |
C |
p. ii
|
artikel
|
| 33 |
Effect of chlorine stress on the subsequent growth behavior of individual Salmonella cells
|
Chaves, Rafael D.
|
|
2019
|
123 |
C |
p. 311-316
|
artikel
|
| 34 |
Effect of debranning on grains and meal characteristics of different Indian and exotic wheat varieties
|
Katyal, Mehak
|
|
2019
|
123 |
C |
p. 327-339
|
artikel
|
| 35 |
Effect of simulated gastrointestinal digestion on polyphenols and bioactivity of the native Chilean red strawberry (Fragaria chiloensis ssp. chiloensis f. patagonica)
|
Thomas-Valdés, Samanta
|
|
2019
|
123 |
C |
p. 106-114
|
artikel
|
| 36 |
Enhancing wine ester biosynthesis in mixed Hanseniaspora uvarum/Saccharomyces cerevisiae fermentation by nitrogen nutrient addition
|
Hu, Kai
|
|
2019
|
123 |
C |
p. 559-566
|
artikel
|
| 37 |
Espresso coffee design based on non-monotonic granulometric distribution of aromatic profile
|
De Vivo, Angela
|
|
2019
|
123 |
C |
p. 650-661
|
artikel
|
| 38 |
Formation and characterization of oil-in-water emulsions stabilized by polyphenol-polysaccharide complexes: Tannic acid and β-glucan
|
Li, Ruyi
|
|
2019
|
123 |
C |
p. 266-275
|
artikel
|
| 39 |
Grape peel powder promotes intestinal barrier homeostasis in acute TNBS-colitis: A major role for dietary fiber and fiber-bound polyphenols
|
Maurer, Luana Haselein
|
|
2019
|
123 |
C |
p. 425-439
|
artikel
|
| 40 |
Identification and quantitative analysis of phenolic glycosides with antioxidant activity in methanolic extract of Dendrobium catenatum flowers and selection of quality control herb-markers
|
Zhang, Xinfeng
|
|
2019
|
123 |
C |
p. 732-745
|
artikel
|
| 41 |
Identification of non-volatile migrants from baby bottles by UPLC-Q-TOF-MS
|
da Silva Oliveira, Wellington
|
|
2019
|
123 |
C |
p. 529-537
|
artikel
|
| 42 |
Impact of high hydrostatic pressure and thermal treatment on the stability and bioaccessibility of carotenoid and carotenoid esters in astringent persimmon (Diospyros kaki Thunb, var. Rojo Brillante)
|
Cano, M. Pilar
|
|
2019
|
123 |
C |
p. 538-549
|
artikel
|
| 43 |
Impact of sodium caseinate, soy lecithin and carrageenan on functionality of oil-in-water emulsions
|
Koo, Charmaine K.W.
|
|
2019
|
123 |
C |
p. 779-789
|
artikel
|
| 44 |
Impact of thermal processing on physicochemical properties of silk moth pupae (Bombyx mori) flour and in-vitro gastrointestinal proteolysis in adults and seniors
|
David-Birman, Tatyana
|
|
2019
|
123 |
C |
p. 11-19
|
artikel
|
| 45 |
Importance of intact secondary protein structures of cell envelopes and glass transition temperature of the stabilization matrix on the storage stability of probiotics
|
Nag, Arup
|
|
2019
|
123 |
C |
p. 198-207
|
artikel
|
| 46 |
Improved in vitro digestibility of rapeseed napin proteins in mixtures with bovine beta-lactoglobulin
|
Joehnke, Marcel Skejovic
|
|
2019
|
123 |
C |
p. 346-354
|
artikel
|
| 47 |
Influence of herd diet on the metabolome of Maasdam cheeses
|
Panthi, Ram R.
|
|
2019
|
123 |
C |
p. 722-731
|
artikel
|
| 48 |
In situ monitoring of lipid droplet release from biopolymer microgels under simulated gastric conditions using magnetic resonance imaging and spectroscopy
|
Zhang, Zipei
|
|
2019
|
123 |
C |
p. 181-188
|
artikel
|
| 49 |
In vitro bioaccessibility of novel low-crystallinity phytosterol nanoparticles in non-fat and regular-fat foods
|
Ubeyitogullari, Ali
|
|
2019
|
123 |
C |
p. 27-35
|
artikel
|
| 50 |
Lactobacillus strains inhibit biofilm formation of Salmonella sp. isolates from poultry
|
Merino, Lina
|
|
2019
|
123 |
C |
p. 258-265
|
artikel
|
| 51 |
Matrix-compatible solid phase microextraction coating improves quantitative analysis of volatile profile throughout brewing stages
|
Hernandes, Karolina C.
|
|
2019
|
123 |
C |
p. 75-87
|
artikel
|
| 52 |
Metabolic diversity conveyed by the process leading to glutathione accumulation in inactivated dry yeast: A synthetic media study
|
Bahut, Florian
|
|
2019
|
123 |
C |
p. 762-770
|
artikel
|
| 53 |
Modulation of lipid metabolism and colonic microbial diversity of high-fat-diet C57BL/6 mice by inulin with different chain lengths
|
Zhu, Zhenzhou
|
|
2019
|
123 |
C |
p. 355-363
|
artikel
|
| 54 |
New insights into the chemical profiling, cytotoxicity and bioactivity of four Bunium species
|
Zengin, Gokhan
|
|
2019
|
123 |
C |
p. 414-424
|
artikel
|
| 55 |
Orthonasal and retronasal detection thresholds of 26 aroma compounds in a model alcohol-free beer: Effect of threshold calculation method
|
Piornos, José A.
|
|
2019
|
123 |
C |
p. 317-326
|
artikel
|
| 56 |
Oxidative stress resistance during dehydration of three non-Saccharomyces wine yeast strains
|
Câmara Jr., Antonio de Anchieta
|
|
2019
|
123 |
C |
p. 364-372
|
artikel
|
| 57 |
Ozone technology as an alternative to fermentative processes to improve the oven-expansion properties of cassava starch
|
Matta Junior, M.D.
|
|
2019
|
123 |
C |
p. 56-63
|
artikel
|
| 58 |
Pedra-ume caá fruit: An Amazon cherry rich in phenolic compounds with antiglycant and antioxidant properties
|
Ramos, Andrezza S.
|
|
2019
|
123 |
C |
p. 674-683
|
artikel
|
| 59 |
Peptide profile of Camembert-type cheese: Effect of heat treatment and adjunct culture Lactobacillus rhamnosus GG
|
Galli, Bruno Domingues
|
|
2019
|
123 |
C |
p. 393-402
|
artikel
|
| 60 |
Perceptual learning in the chemical senses: A review
|
Spence, Charles
|
|
2019
|
123 |
C |
p. 746-761
|
artikel
|
| 61 |
pH and lipid unsaturation impact the formation of acrylamide and 5-hydroxymethylfurfural in model system at frying temperature
|
Wang, Yuting
|
|
2019
|
123 |
C |
p. 403-413
|
artikel
|
| 62 |
“Physicochemical, immunomodulatory and safety aspects of milks fermented with Lactobacillus paracasei isolated from kefir”
|
Bengoa, Ana A.
|
|
2019
|
123 |
C |
p. 48-55
|
artikel
|
| 63 |
Phytochemical characterization of Borago officinalis L. and Centaurea cyanus L. during flower development
|
Fernandes, L.
|
|
2019
|
123 |
C |
p. 771-778
|
artikel
|
| 64 |
Probiotic Prato cheese attenuates cigarette smoke-induced injuries in mice
|
Vasconcelos, Felipe M.
|
|
2019
|
123 |
C |
p. 697-703
|
artikel
|
| 65 |
Processing raspberry-flavored whey drink using ohmic heating: Physical, thermal and microstructural considerations
|
Ferreira, Marcus Vinicius S.
|
|
2019
|
123 |
C |
p. 20-26
|
artikel
|
| 66 |
Production and characterization of solid lipid microparticles loaded with guaraná (Paullinia cupana) seed extract
|
Silva, Marluci P.
|
|
2019
|
123 |
C |
p. 144-152
|
artikel
|
| 67 |
Production of low molecular weight chitosan by acid and oxidative pathways: Effect on physicochemical properties
|
de Farias, Bruna Silva
|
|
2019
|
123 |
C |
p. 88-94
|
artikel
|
| 68 |
Ring Shear Tester as an in-vitro testing tool to study oral processing of comminuted potato chips
|
Deshmukh, Omkar S.
|
|
2019
|
123 |
C |
p. 208-216
|
artikel
|
| 69 |
Site specific PEGylation of β-lactoglobulin at glutamine residues and its influence on conformation and antigenicity
|
Luo, Shunjing
|
|
2019
|
123 |
C |
p. 623-630
|
artikel
|
| 70 |
Soluble extracts from carioca beans (Phaseolus vulgaris L.) affect the gut microbiota and iron related brush border membrane protein expression in vivo (Gallus gallus)
|
Dias, Desirrê Morais
|
|
2019
|
123 |
C |
p. 172-180
|
artikel
|
| 71 |
Speciation transformation of arsenic in abalone viscera hydrolysate fraction: In vitro digestion and in vivo metabolism
|
Chen, Jun
|
|
2019
|
123 |
C |
p. 340-345
|
artikel
|
| 72 |
Survival of selenium-enriched lactic acid bacteria in a fermented drink under storage and simulated gastro-intestinal digestion
|
Martínez, Fernando G.
|
|
2019
|
123 |
C |
p. 115-124
|
artikel
|
| 73 |
Sustainable bioconversion of food waste into high-value products by immobilized enzymes to meet bio-economy challenges and opportunities – A review
|
Bilal, Muhammad
|
|
2019
|
123 |
C |
p. 226-240
|
artikel
|
| 74 |
Synthesis of fructo-oligosaccharides using grape must and sucrose as raw materials
|
Ureta, Maria Micaela
|
|
2019
|
123 |
C |
p. 166-171
|
artikel
|
| 75 |
The application of selected ion flow tube-mass spectrometry to follow volatile formation in modified-atmosphere-packaged cooked ham
|
Geeraerts, Wim
|
|
2019
|
123 |
C |
p. 601-611
|
artikel
|
| 76 |
The benzalkonium chloride resistant or sensitive phenotype of Listeria monocytogenes planktonic cells did not dictate the susceptibility of its biofilm counterparts
|
Barroso, I.
|
|
2019
|
123 |
C |
p. 373-382
|
artikel
|
| 77 |
The use of trade data to predict the source and spread of food safety outbreaks: An innovative mathematical modelling approach
|
Garre, Alberto
|
|
2019
|
123 |
C |
p. 712-721
|
artikel
|
| 78 |
Tracking polysaccharides during white winemaking using glycan microarrays reveals glycoprotein-rich sediments
|
Gao, Yu
|
|
2019
|
123 |
C |
p. 662-673
|
artikel
|
| 79 |
Untargeted metabolomics coupled with chemometrics analysis reveals potential non-volatile markers during oolong tea shaking
|
Zhang, Na
|
|
2019
|
123 |
C |
p. 125-134
|
artikel
|
| 80 |
Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A comparative study using an electronic nose, an electronic tongue and SDE-GC-MS
|
Zhang, Jiahui
|
|
2019
|
123 |
C |
p. 217-225
|
artikel
|
Tijdschrift beschrijving