| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A label-free shotgun proteomics analysis of macadamia nut
|
Rost, Johanna
|
|
|
129 |
C |
p.
|
artikel
|
| 2 |
Analysing the vineyard soil as a natural reservoir for wine yeasts
|
Ramírez, Manuel
|
|
|
129 |
C |
p.
|
artikel
|
| 3 |
Analysis of volatile compounds of five varieties of Maya cocoa during fermentation and drying processes by Venn diagram and PCA
|
Utrilla-Vázquez, Marycarmen
|
|
|
129 |
C |
p.
|
artikel
|
| 4 |
Antioxidant compounds from microbial sources: A review
|
Chandra, Priyanka
|
|
|
129 |
C |
p.
|
artikel
|
| 5 |
Application of the dynamic gastrointestinal simulator (simgi®) to assess the impact of probiotic supplementation in the metabolism of grape polyphenols
|
Gil-Sánchez, Irene
|
|
|
129 |
C |
p.
|
artikel
|
| 6 |
Aroma and quality of breads baked from old and modern wheat varieties and their prediction from genomic and flour-based metabolite profiles
|
Longin, Friedrich
|
|
|
129 |
C |
p.
|
artikel
|
| 7 |
Aroma perceptual interactions of benzaldehyde, furfural, and vanillin and their effects on the descriptor intensities of Huangjiu
|
Yu, HaiYan
|
|
|
129 |
C |
p.
|
artikel
|
| 8 |
Binding mechanism and antioxidant capacity of selected phenolic acid - β-casein complexes
|
Li, Ti
|
|
|
129 |
C |
p.
|
artikel
|
| 9 |
Bioturbation effect of fortified Daqu on microbial community and flavor metabolite in Chinese strong-flavor liquor brewing microecosystem
|
He, Guiqiang
|
|
|
129 |
C |
p.
|
artikel
|
| 10 |
Characterization of aldehydes and hydroxy acids as the main contribution to the traditional Chinese rose vinegar by flavor and taste analyses
|
Zhao, Guozhong
|
|
|
129 |
C |
p.
|
artikel
|
| 11 |
Characterization of phenolic compounds and aroma active compounds in feijoa juice from four New Zealand grown cultivars by LC-MS and HS-SPME-GC-O-MS
|
Peng, Yaoyao
|
|
|
129 |
C |
p.
|
artikel
|
| 12 |
Characterization of the orchid-like aroma contributors in selected premium tea leaves
|
Feng, Zhihui
|
|
|
129 |
C |
p.
|
artikel
|
| 13 |
Chestnut shells (Italian cultivar “Marrone di Roccadaspide” PGI): Antioxidant activity and chemical investigation with in depth LC-HRMS/MSn rationalization of tannins
|
Cerulli, Antonietta
|
|
|
129 |
C |
p.
|
artikel
|
| 14 |
Cocoa tea (Camellia ptilophylla) induces mitochondria-dependent apoptosis in HCT116 cells via ROS generation and PI3K/Akt signaling pathway
|
Gao, Xiong
|
|
|
129 |
C |
p.
|
artikel
|
| 15 |
Coffee growing altitude influences the microbiota, chemical compounds and the quality of fermented coffees
|
Martins, Pâmela Mynsen Machado
|
|
|
129 |
C |
p.
|
artikel
|
| 16 |
Comparative study of the phytochemical and mineral composition of fresh and cooked broccolini
|
Llorent-Martínez, E.J.
|
|
|
129 |
C |
p.
|
artikel
|
| 17 |
Composition of chemical elements in the edible viscera of Tibetan pigs and its correlation with environment and feed
|
Mi, Si
|
|
|
129 |
C |
p.
|
artikel
|
| 18 |
Dynamics of a natural bacterial community under technological and environmental pressures: The case of natural whey starter for Parmigiano Reggiano cheese
|
Bertani, Gaia
|
|
|
129 |
C |
p.
|
artikel
|
| 19 |
Edible flowers: Bioactive profile and its potential to be used in food development
|
Takahashi, Jacqueline Aparecida
|
|
|
129 |
C |
p.
|
artikel
|
| 20 |
Editorial Board
|
|
|
|
129 |
C |
p.
|
artikel
|
| 21 |
Effect of ageing time on consumer preference and sensory description of foal meat
|
Beldarrain, Lorea R.
|
|
|
129 |
C |
p.
|
artikel
|
| 22 |
Effect of embryo-remaining oat rice on the lipid profile and intestinal microbiota in high-fat diet fed rats
|
Huang, Kai
|
|
|
129 |
C |
p.
|
artikel
|
| 23 |
Effect of heat processing on the nutrient composition, colour, and volatile odour compounds of the long-horned grasshopper Ruspolia differens serville
|
Ssepuuya, Geoffrey
|
|
|
129 |
C |
p.
|
artikel
|
| 24 |
Effect of inactivated Bifidobacterium longum intake on obese diabetes model mice (TSOD)
|
Ben Othman, Mahmoud
|
|
|
129 |
C |
p.
|
artikel
|
| 25 |
Effects of fortification of Daqu with various yeasts on microbial community structure and flavor metabolism
|
Li, Weiwei
|
|
|
129 |
C |
p.
|
artikel
|
| 26 |
Effects of gastrointestinal digested polyphenolic enriched extracts of Chilean currants (Ribes magellanicum and Ribes punctatum) on in vitro fecal microbiota
|
Burgos-Edwards, Alberto
|
|
|
129 |
C |
p.
|
artikel
|
| 27 |
Environmental persistence and virulence of Salmonella spp. Isolated from a poultry slaughterhouse
|
Dantas, Stéfani T.A.
|
|
|
129 |
C |
p.
|
artikel
|
| 28 |
Evaluation of Cold Atmospheric Pressure Plasma (CAPP) and plasma-activated water (PAW) as alternative non-thermal decontamination technologies for tofu: Impact on microbiological, sensorial and functional quality attributes
|
Frías, Elvira
|
|
|
129 |
C |
p.
|
artikel
|
| 29 |
Experimental confounding factors affecting stability, transport and metabolism of flavanols and hydroxycinnamic acids in Caco-2 cells
|
Gómez-Juaristi, M.
|
|
|
129 |
C |
p.
|
artikel
|
| 30 |
Functional potato bioactive peptide intensifies Nrf2-dependent antioxidant defense against renal damage in hypertensive rats
|
Tsai, Bruce Chi-Kang
|
|
|
129 |
C |
p.
|
artikel
|
| 31 |
Gap analysis of nickel bioaccessibility and bioavailability in different food matrices and its impact on the nickel exposure assessment
|
Babaahmadifooladi, Mehrnoosh
|
|
|
129 |
C |
p.
|
artikel
|
| 32 |
Growth of a single bubble in semi-hard cheese: Comparison between simulation and experiment
|
Laridon, Y.
|
|
|
129 |
C |
p.
|
artikel
|
| 33 |
Health beliefs towards kefir correlate with emotion and attitude: A study using an emoji scale in Brazil
|
Pinto, Vinícius Rodrigues Arruda
|
|
|
129 |
C |
p.
|
artikel
|
| 34 |
Hydrolysis and transgalactosylation catalysed by β-galactosidase from brush border membrane vesicles isolated from pig small intestine: A study using lactulose and its mixtures with lactose or galactose as substrates
|
Julio-Gonzalez, Lesbia Cristina
|
|
|
129 |
C |
p.
|
artikel
|
| 35 |
Impact of microwave-assisted extraction on roasted coffee carbohydrates, caffeine, chlorogenic acids and coloured compounds
|
Lopes, Guido R.
|
|
|
129 |
C |
p.
|
artikel
|
| 36 |
Improved recovery of galloyl metabolites from mango (Mangifera indica L.) in human plasma using protein precipitation with sodium dodecyl sulfate and methanol
|
Barnes, Ryan C.
|
|
|
129 |
C |
p.
|
artikel
|
| 37 |
Influence of Energy Density on Foamability: Comparison of Three Foaming Methods
|
Grossmann, L.
|
|
|
129 |
C |
p.
|
artikel
|
| 38 |
Influence of the production technology on kefir characteristics: Evaluation of microbiological aspects and profiling of phosphopeptides by LC-ESI-QTOF-MS/MS
|
Savastano, Maria Luisa
|
|
|
129 |
C |
p.
|
artikel
|
| 39 |
Investigation of phenolic compounds, antioxidant and anti-inflammatory activities in stingless bee honey (Meliponinae)
|
Biluca, Fabíola Carina
|
|
|
129 |
C |
p.
|
artikel
|
| 40 |
Juá fruit (Ziziphus joazeiro) from Caatinga: A source of dietary fiber and bioaccessible flavanols
|
de Lima Oliveira, Priscila Mayara
|
|
|
129 |
C |
p.
|
artikel
|
| 41 |
Linking growing conditions to stable isotope ratios and elemental compositions of Costa Rican bananas (Musa spp.)
|
Wang, Zhijun
|
|
|
129 |
C |
p.
|
artikel
|
| 42 |
Modulation of physicochemical stability and bioaccessibility of β-carotene using alginate beads and emulsion stabilized by scallop (Patinopecten yessoensis) gonad protein isolates
|
Han, Jiarun
|
|
|
129 |
C |
p.
|
artikel
|
| 43 |
Multi-locus sequence typing and antimicrobial susceptibility profile of Cronobacter sakazakii and Cronobacter malonaticus isolated from corn-based farinaceous foods commercialized in Brazil
|
Costa, Paula Vasconcelos
|
|
|
129 |
C |
p.
|
artikel
|
| 44 |
New molecularly imprinted polymers for reducing negative volatile phenols in red wine with low impact on wine colour
|
Filipe-Ribeiro, Luís
|
|
|
129 |
C |
p.
|
artikel
|
| 45 |
Nutritional and technological properties of a quinoa (Chenopodium quinoa Willd.) spray-dried powdered extract
|
Romano, Nelson
|
|
|
129 |
C |
p.
|
artikel
|
| 46 |
Nutritional evaluation of Japanese abalone (Haliotis discus hannai Ino) muscle: Mineral content, amino acid profile and protein digestibility
|
Shi, Linfan
|
|
|
129 |
C |
p.
|
artikel
|
| 47 |
Plant derived ingredients rich in nitrates or phenolics for protection of pork against protein oxidation
|
Martínez, Lorena
|
|
|
129 |
C |
p.
|
artikel
|
| 48 |
Polyphenols and AGEs/RAGE axis. Trends and challenges
|
González, Ileana
|
|
|
129 |
C |
p.
|
artikel
|
| 49 |
Pulsed electric field-assisted fermentation of Hanseniaspora sp. yeast isolated from Lebanese apples
|
Al Daccache, Marina
|
|
|
129 |
C |
p.
|
artikel
|
| 50 |
Red and processed meat consumption within two different dietary patterns: Effect on the colon microbial community and volatile metabolites in pigs
|
Vossen, Els
|
|
|
129 |
C |
p.
|
artikel
|
| 51 |
Ricinodendron heudelotii (Baill.) Heckelstem barks and seed extracts, a native food plant from Africa: Characterization by NMR and HPLC-DAD-ESI-MSn
|
Sut, Stefania
|
|
|
129 |
C |
p.
|
artikel
|
| 52 |
Risks associated with enterococci as probiotics
|
Wang, Xingmin
|
|
|
129 |
C |
p.
|
artikel
|
| 53 |
Sensory-guided identification of bitter compounds in Hangbaizhi (Angelica Dahurica)
|
Yu, Mingguang
|
|
|
129 |
C |
p.
|
artikel
|
| 54 |
Sensory properties and metabolomic profiles of dry-cured ham during the ripening process
|
Sugimoto, Masahiro
|
|
|
129 |
C |
p.
|
artikel
|
| 55 |
Sodium in different processed and packaged foods: Method validation and an estimative on the consumption
|
Orlando, Eduardo Adilson
|
|
|
129 |
C |
p.
|
artikel
|
| 56 |
Spectrum crispness sensory scale correlation with instrumental acoustic high-sampling rate and mechanical analyses
|
Andreani, Pamela
|
|
|
129 |
C |
p.
|
artikel
|
| 57 |
Structure characterization of soluble dietary fiber fractions from mushroom Lentinula edodes (Berk.) Pegler and the effects on fermentation and human gut microbiota in vitro
|
Xue, Zihan
|
|
|
129 |
C |
p.
|
artikel
|
| 58 |
Technological strategies ensuring the safe arrival of beneficial microorganisms to the gut: From food processing and storage to their passage through the gastrointestinal tract
|
Cassani, Lucía
|
|
|
129 |
C |
p.
|
artikel
|
| 59 |
The adhesion of homogenized fat globules to proteins is increased by milk heat treatment and acidic pH: Quantitative insights provided by AFM force spectroscopy
|
Obeid, Sameh
|
|
|
129 |
C |
p.
|
artikel
|
| 60 |
The antibacterial mechanism of ultrasound in combination with sodium hypochlorite in the control of Escherichia coli
|
Guo, Liping
|
|
|
129 |
C |
p.
|
artikel
|
| 61 |
The impact of carbohydrate-active enzymes on mediating cell wall polysaccharide-tannin interactions in a wine-like matrix
|
Osete-Alcaraz, Andrea
|
|
|
129 |
C |
p.
|
artikel
|
| 62 |
The inner temperature of the olives (cv. Leccino) before processing affects the volatile profile and the composition of the oil
|
Dourou, Athanasia-Maria
|
|
|
129 |
C |
p.
|
artikel
|
| 63 |
Transformation of catechins into theaflavins by upregulation of CsPPO3 in preharvest tea (Camellia sinensis) leaves exposed to shading treatment
|
Yu, Zhenming
|
|
|
129 |
C |
p.
|
artikel
|
| 64 |
Understanding the impact of Pulsed Electric Fields treatment on the thermal and pasting properties of raw and thermally processed oat flours
|
Duque, Sheba Mae M.
|
|
|
129 |
C |
p.
|
artikel
|
| 65 |
Using the USAXS technique to reveal the fat globule and casein micelle structures of bovine dairy products
|
Peyronel, Fernanda
|
|
|
129 |
C |
p.
|
artikel
|
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