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                             67 results found
no title author magazine year volume issue page(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.
 article
2 Alkaline conditions better extract anti-inflammatory polysaccharides from winemaking by-products Campestrini, Luciano Henrique
131 C p.
 article
3 Aluminum content and effect of in vitro digestion on bioaccessible fraction in cereal-based baby foods de Paiva, Esther Lima
131 C p.
 article
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.
 article
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.
 article
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.
 article
7 Assessment of acoustic-mechanical measurements for texture of French fries: Comparison of deep-fat frying and air frying Gouyo, Têko
131 C p.
 article
8 Beneficial effects of flaxseed polysaccharides on metabolic syndrome via gut microbiota in high-fat diet fed mice Yang, Chen
131 C p.
 article
9 Change in taste-altering non-volatile components of blood and common orange fruit during cold storage Fabroni, Simona
131 C p.
 article
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.
 article
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.
 article
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.
 article
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.
 article
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.
 article
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.
 article
16 Cold-pressed rapeseed (Brassica napus) oil: Chemistry and functionality Chew, Sook Chin
131 C p.
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17 Comparison of interaction between three similar chalconoids and α-lactalbumin: Impact on structure and functionality of α-lactalbumin Jiang, Zhanmei
131 C p.
 article
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.
 article
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.
 article
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.
 article
21 Customized oxygenation barrels as a new strategy for controlled wine aging Prat-García, S.
131 C p.
 article
22 Dairy-based solid lipid microparticles: A novel approach Queirós, Mayara de Souza
131 C p.
 article
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.
 article
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.
 article
25 Dextrose equivalence of maltodextrins determines particle morphology development during single sessile droplet drying Siemons, I.
131 C p.
 article
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.
 article
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.
 article
28 Editorial Board
131 C p.
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29 Effect of alkaline extraction pH on structure properties, solubility, and beany flavor of yellow pea protein isolate Gao, Zili
131 C p.
 article
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.
 article
31 Effect of cluster zone leaf removal on monoterpene profiles of Sauvignon Blanc grapes and wines Yue, Xiaofeng
131 C p.
 article
32 Emerging thermal imaging techniques for seed quality evaluation: Principles and applications ElMasry, Gamal
131 C p.
 article
33 Enhancing the prebiotic effect of cellulose biopolymer in the gut by physical structuring via particle size manipulation Nsor-Atindana, John
131 C p.
 article
34 Evaluation of geographical label in consumers’ decision-making process: A systematic review and meta-analysis Santeramo, Fabio Gaetano
131 C p.
 article
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.
 article
36 Food protein-derived iron-chelating peptides: The binding mode and promotive effects of iron bioavailability Wu, Wenfei
131 C p.
 article
37 Functional and biological properties of Maillard conjugates and their potential application in medical and food: A review Nooshkam, Majid
131 C p.
 article
38 Health issues and technological aspects of plant-based alternative milk Silva, Aline R.A.
131 C p.
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39 Hygiene and humanization: Breaking the traditional view of food safety de Freitas, Rayane Stephanie Gomes
131 C p.
 article
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.
 article
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.
 article
42 Importance of digestive mucus and mucins for designing new functional food ingredients Kebouchi, Mounira
131 C p.
 article
43 Inactivation kinetics of Bacillus cereus spores by Plasma activated water (PAW) Bai, Yan
131 C p.
 article
44 Influence of calcium on white efflorescence formation on dry fermented sausages with co-extruded alginate casings Hilbig, Jonas
131 C p.
 article
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.
 article
46 β-lactoglobulin micro- and nanostructures as bioactive compounds vehicle: In vitro studies Simões, Lívia S.
131 C p.
 article
47 Lesser mealworm (Alphitobius diaperinus) powder as a novel baking ingredient for manufacturing high-protein, mineral-dense snacks Roncolini, Andrea
131 C p.
 article
48 Measuring consumer emotional response and acceptance to sustainable food products Yang, Qian
131 C p.
 article
49 Metabolome and proteome of ethylene-treated papayas reveal different pathways to volatile compounds biosynthesis Der Agopian, Roberta Ghedini
131 C p.
 article
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.
 article
51 Molecular hybridization of grape seed extract: Synthesis, structural characterization and anti-proliferative activity in vitro Lei, Caiyu
131 C p.
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52 Novel insights into prebiotic properties on human health: A review Neri-Numa, Iramaia Angelica
131 C p.
 article
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.
 article
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.
 article
55 Ozone and plasma processing effect on green coconut water Porto, Elaine
131 C p.
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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.
 article
57 Possibilities for using ohmic heating in Minas Frescal cheese production Rocha, Ramon S.
131 C p.
 article
58 Prebiotic potential of hemp blended drinks fermented by probiotics Nissen, Lorenzo
131 C p.
 article
59 Probabilistic model for estimating Listeria monocytogenes concentration in cooked meat products from presence/absence data Sun, Wanxia
131 C p.
 article
60 Proteome analysis reveals the important roles of protease during tenderization of sea cucumber Apostichopus japonicus using iTRAQ Dong, Xiufang
131 C p.
 article
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.
 article
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.
 article
63 Revealing the 1H NMR metabolome of mirasol chili peppers (Capsicum annuum) infected by Candidatus Phytoplasma trifolii Velásquez-Valle, Rodolfo
131 C p.
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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.
 article
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.
 article
66 The mechanistic effect of bromelain and papain on tenderization in jumbo squid (Dosidicus gigas) muscle Jun-hui, Xu
131 C p.
 article
67 Vineyard calcium sprays shift the volatile profile of young red wine produced by induced and spontaneous fermentation Martins, Viviana
131 C p.
 article
                             67 results found
 
 Koninklijke Bibliotheek - National Library of the Netherlands