| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A biotechnological approach for the production of branched chain amino acid containing bioactive peptides to improve human health: A review
|
Dullius, Anja
|
|
|
131 |
C |
p.
|
artikel
|
| 2 |
Alkaline conditions better extract anti-inflammatory polysaccharides from winemaking by-products
|
Campestrini, Luciano Henrique
|
|
|
131 |
C |
p.
|
artikel
|
| 3 |
Aluminum content and effect of in vitro digestion on bioaccessible fraction in cereal-based baby foods
|
de Paiva, Esther Lima
|
|
|
131 |
C |
p.
|
artikel
|
| 4 |
Analysis and reduction of heterocyclic amines and cholesterol oxidation products in chicken by controlling flavorings and roasting condition
|
Hsu, Kai-Yu
|
|
|
131 |
C |
p.
|
artikel
|
| 5 |
Antioxidant activity and bioaccessibility of phenolic compounds in white, red, blue, purple, yellow and orange edible flowers through a simulated intestinal barrier
|
de Morais, Janne S.
|
|
|
131 |
C |
p.
|
artikel
|
| 6 |
Appraisal of the suitability of two-stage extraction process by combining compressed fluid technologies of polar lipid fractions from chia seed
|
Calvo, María V.
|
|
|
131 |
C |
p.
|
artikel
|
| 7 |
Assessment of acoustic-mechanical measurements for texture of French fries: Comparison of deep-fat frying and air frying
|
Gouyo, Têko
|
|
|
131 |
C |
p.
|
artikel
|
| 8 |
Beneficial effects of flaxseed polysaccharides on metabolic syndrome via gut microbiota in high-fat diet fed mice
|
Yang, Chen
|
|
|
131 |
C |
p.
|
artikel
|
| 9 |
Change in taste-altering non-volatile components of blood and common orange fruit during cold storage
|
Fabroni, Simona
|
|
|
131 |
C |
p.
|
artikel
|
| 10 |
Characterization of important sulfur and nitrogen compounds in Lang baijiu by application of gas chromatography-olfactometry, flame photometric detection, nitrogen phosphorus detector and odor activity value
|
Zhu, JianCai
|
|
|
131 |
C |
p.
|
artikel
|
| 11 |
Characterization of perceptual interactions among ester aroma compounds found in Chinese Moutai Baijiu by gas chromatography-olfactometry, odor Intensity, olfactory threshold and odor activity value
|
Niu, Yunwei
|
|
|
131 |
C |
p.
|
artikel
|
| 12 |
Characterization of the key aroma compounds in Semnostachya menglaensis Tsui by gas chromatography-olfactometry, odor activity values, aroma recombination, and omission analysis
|
He, Chaojun
|
|
|
131 |
C |
p.
|
artikel
|
| 13 |
Characterization of volatile sulfur compounds in soy sauce aroma type Baijiu and changes during fermentation by GC × GC-TOFMS, organoleptic impact evaluation, and multivariate data analysis
|
Yan, Yan
|
|
|
131 |
C |
p.
|
artikel
|
| 14 |
Chemo-enzymatic synthesis, characterization, in vitro antioxidant capacity and oxidative stability studies of novel phosphatidylcholines with ω-3/ω-6 PUFAs and phenolic acids
|
Marrapu, Balakrishna
|
|
|
131 |
C |
p.
|
artikel
|
| 15 |
Children’s liking and wanting of foods vary over multiple bites/sips of consumption: A case study of foods containing wild blueberry powder in the amounts targeted to deliver bioactive phytonutrients for children
|
Seo, Han-Seok
|
|
|
131 |
C |
p.
|
artikel
|
| 16 |
Cold-pressed rapeseed (Brassica napus) oil: Chemistry and functionality
|
Chew, Sook Chin
|
|
|
131 |
C |
p.
|
artikel
|
| 17 |
Comparison of interaction between three similar chalconoids and α-lactalbumin: Impact on structure and functionality of α-lactalbumin
|
Jiang, Zhanmei
|
|
|
131 |
C |
p.
|
artikel
|
| 18 |
Comparison of two rapid descriptive sensory techniques for profiling and screening of drivers of liking of sorghum breads
|
Aguiar, Lorena Andrade de
|
|
|
131 |
C |
p.
|
artikel
|
| 19 |
Complex coacervates of cashew gum and gelatin as carriers of green coffee oil: The effect of microcapsule application on the rheological and sensorial quality of a fruit juice
|
Oliveira, Williara Queiroz de
|
|
|
131 |
C |
p.
|
artikel
|
| 20 |
Comprehensive identification and quantification of unexploited phenolic compounds from red and yellow araçá (Psidium cattleianum Sabine) by LC-DAD-ESI-MS/MS
|
Mallmann, Luana P.
|
|
|
131 |
C |
p.
|
artikel
|
| 21 |
Customized oxygenation barrels as a new strategy for controlled wine aging
|
Prat-García, S.
|
|
|
131 |
C |
p.
|
artikel
|
| 22 |
Dairy-based solid lipid microparticles: A novel approach
|
Queirós, Mayara de Souza
|
|
|
131 |
C |
p.
|
artikel
|
| 23 |
Desalted duck egg white peptides-chitosan oligosaccharide copolymers as calcium delivery systems: Preparation, characterization and calcium release evaluation in vitro and vivo
|
Zhao, Mengge
|
|
|
131 |
C |
p.
|
artikel
|
| 24 |
Development of an innovative phytosterol derivatization method to improve the HPLC-DAD analysis and the ESI-MS detection of plant sterols/stanols
|
Nzekoue, Franks Kamgang
|
|
|
131 |
C |
p.
|
artikel
|
| 25 |
Dextrose equivalence of maltodextrins determines particle morphology development during single sessile droplet drying
|
Siemons, I.
|
|
|
131 |
C |
p.
|
artikel
|
| 26 |
Dielectric barrier atmospheric cold plasma applied on camu-camu juice processing: Effect of the excitation frequency
|
de Castro, Debora Raquel Gomes
|
|
|
131 |
C |
p.
|
artikel
|
| 27 |
Does Quorum Sensing play a role in microbial shifts along spontaneous fermentation of cocoa beans? An in silico perspective
|
Almeida, O.G.G.
|
|
|
131 |
C |
p.
|
artikel
|
| 28 |
Editorial Board
|
|
|
|
131 |
C |
p.
|
artikel
|
| 29 |
Effect of alkaline extraction pH on structure properties, solubility, and beany flavor of yellow pea protein isolate
|
Gao, Zili
|
|
|
131 |
C |
p.
|
artikel
|
| 30 |
Effect of aroma perception on taste and mouthfeel dimensions of red wines: Correlation of sensory and chemical measurements
|
Sáenz-Navajas, María-Pilar
|
|
|
131 |
C |
p.
|
artikel
|
| 31 |
Effect of cluster zone leaf removal on monoterpene profiles of Sauvignon Blanc grapes and wines
|
Yue, Xiaofeng
|
|
|
131 |
C |
p.
|
artikel
|
| 32 |
Emerging thermal imaging techniques for seed quality evaluation: Principles and applications
|
ElMasry, Gamal
|
|
|
131 |
C |
p.
|
artikel
|
| 33 |
Enhancing the prebiotic effect of cellulose biopolymer in the gut by physical structuring via particle size manipulation
|
Nsor-Atindana, John
|
|
|
131 |
C |
p.
|
artikel
|
| 34 |
Evaluation of geographical label in consumers’ decision-making process: A systematic review and meta-analysis
|
Santeramo, Fabio Gaetano
|
|
|
131 |
C |
p.
|
artikel
|
| 35 |
Evaluation of the effect of Lactobacillus sakei strain L115 on Listeria monocytogenes at different conditions of temperature by using predictive interaction models
|
Costa, Jean Carlos Correia Peres
|
|
|
131 |
C |
p.
|
artikel
|
| 36 |
Food protein-derived iron-chelating peptides: The binding mode and promotive effects of iron bioavailability
|
Wu, Wenfei
|
|
|
131 |
C |
p.
|
artikel
|
| 37 |
Functional and biological properties of Maillard conjugates and their potential application in medical and food: A review
|
Nooshkam, Majid
|
|
|
131 |
C |
p.
|
artikel
|
| 38 |
Health issues and technological aspects of plant-based alternative milk
|
Silva, Aline R.A.
|
|
|
131 |
C |
p.
|
artikel
|
| 39 |
Hygiene and humanization: Breaking the traditional view of food safety
|
de Freitas, Rayane Stephanie Gomes
|
|
|
131 |
C |
p.
|
artikel
|
| 40 |
Identification and characterisation of peptides from a boarfish (Capros aper) protein hydrolysate displaying in vitro dipeptidyl peptidase-IV (DPP-IV) inhibitory and insulinotropic activity
|
Harnedy-Rothwell, Pádraigín A.
|
|
|
131 |
C |
p.
|
artikel
|
| 41 |
Identification of functional compounds in baru (Dipteryx alata Vog.) nuts: Nutritional value, volatile and phenolic composition, antioxidant activity and antiproliferative effect
|
Oliveira-Alves, Sheila C.
|
|
|
131 |
C |
p.
|
artikel
|
| 42 |
Importance of digestive mucus and mucins for designing new functional food ingredients
|
Kebouchi, Mounira
|
|
|
131 |
C |
p.
|
artikel
|
| 43 |
Inactivation kinetics of Bacillus cereus spores by Plasma activated water (PAW)
|
Bai, Yan
|
|
|
131 |
C |
p.
|
artikel
|
| 44 |
Influence of calcium on white efflorescence formation on dry fermented sausages with co-extruded alginate casings
|
Hilbig, Jonas
|
|
|
131 |
C |
p.
|
artikel
|
| 45 |
Isolation, characterization and application of a polyvalent phage capable of controlling Salmonella and Escherichia coli O157:H7 in different food matrices
|
Duc, Hoang Minh
|
|
|
131 |
C |
p.
|
artikel
|
| 46 |
β-lactoglobulin micro- and nanostructures as bioactive compounds vehicle: In vitro studies
|
Simões, Lívia S.
|
|
|
131 |
C |
p.
|
artikel
|
| 47 |
Lesser mealworm (Alphitobius diaperinus) powder as a novel baking ingredient for manufacturing high-protein, mineral-dense snacks
|
Roncolini, Andrea
|
|
|
131 |
C |
p.
|
artikel
|
| 48 |
Measuring consumer emotional response and acceptance to sustainable food products
|
Yang, Qian
|
|
|
131 |
C |
p.
|
artikel
|
| 49 |
Metabolome and proteome of ethylene-treated papayas reveal different pathways to volatile compounds biosynthesis
|
Der Agopian, Roberta Ghedini
|
|
|
131 |
C |
p.
|
artikel
|
| 50 |
Moisture sorption properties and glass transition temperature of a non-conventional exudate gum (Prosopis alba) from northeast Argentine
|
Vasile, Franco Emanuel
|
|
|
131 |
C |
p.
|
artikel
|
| 51 |
Molecular hybridization of grape seed extract: Synthesis, structural characterization and anti-proliferative activity in vitro
|
Lei, Caiyu
|
|
|
131 |
C |
p.
|
artikel
|
| 52 |
Novel insights into prebiotic properties on human health: A review
|
Neri-Numa, Iramaia Angelica
|
|
|
131 |
C |
p.
|
artikel
|
| 53 |
Oleic acid and hydroxytyrosol present in olive oil promote ROS and inflammatory response in normal cultures of murine dermal fibroblasts through the NF-κB and NRF2 pathways
|
Romana-Souza, Bruna
|
|
|
131 |
C |
p.
|
artikel
|
| 54 |
Olive oil by-product as functional ingredient in bakery products. Influence of processing and evaluation of biological effects
|
Di Nunzio, Mattia
|
|
|
131 |
C |
p.
|
artikel
|
| 55 |
Ozone and plasma processing effect on green coconut water
|
Porto, Elaine
|
|
|
131 |
C |
p.
|
artikel
|
| 56 |
Peroxidase as a simultaneous degradation agent of ochratoxin A and zearalenone applied to model solution and beer
|
de Oliveira Garcia, Sabrina
|
|
|
131 |
C |
p.
|
artikel
|
| 57 |
Possibilities for using ohmic heating in Minas Frescal cheese production
|
Rocha, Ramon S.
|
|
|
131 |
C |
p.
|
artikel
|
| 58 |
Prebiotic potential of hemp blended drinks fermented by probiotics
|
Nissen, Lorenzo
|
|
|
131 |
C |
p.
|
artikel
|
| 59 |
Probabilistic model for estimating Listeria monocytogenes concentration in cooked meat products from presence/absence data
|
Sun, Wanxia
|
|
|
131 |
C |
p.
|
artikel
|
| 60 |
Proteome analysis reveals the important roles of protease during tenderization of sea cucumber Apostichopus japonicus using iTRAQ
|
Dong, Xiufang
|
|
|
131 |
C |
p.
|
artikel
|
| 61 |
Proteomic analysis of pyridoxal oxime derivatives treated Listeria monocytogenes reveals down-regulation of the main virulence factor, Listeriolysin O
|
Šrajer Gajdošik, Martina
|
|
|
131 |
C |
p.
|
artikel
|
| 62 |
Rapid discrimination of Citrus reticulata ‘Chachi’ by headspace-gas chromatography-ion mobility spectrometry fingerprints combined with principal component analysis
|
Lv, Weisheng
|
|
|
131 |
C |
p.
|
artikel
|
| 63 |
Revealing the 1H NMR metabolome of mirasol chili peppers (Capsicum annuum) infected by Candidatus Phytoplasma trifolii
|
Velásquez-Valle, Rodolfo
|
|
|
131 |
C |
p.
|
artikel
|
| 64 |
Shotgun metagenomics approach reveals the bacterial community and metabolic pathways in commercial hongeo product, a traditional Korean fermented skate product
|
Zhao, Chang-Cheng
|
|
|
131 |
C |
p.
|
artikel
|
| 65 |
Structures, fabrication mechanisms, and emulsifying properties of self-assembled and spray-dried ternary complexes based on lactoferrin, oat β-glucan and curcumin: A comparison study
|
Yang, Wei
|
|
|
131 |
C |
p.
|
artikel
|
| 66 |
The mechanistic effect of bromelain and papain on tenderization in jumbo squid (Dosidicus gigas) muscle
|
Jun-hui, Xu
|
|
|
131 |
C |
p.
|
artikel
|
| 67 |
Vineyard calcium sprays shift the volatile profile of young red wine produced by induced and spontaneous fermentation
|
Martins, Viviana
|
|
|
131 |
C |
p.
|
artikel
|
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