| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A comprehensive evaluation of the chemical profiles and biological properties of six geophytes from Turkey: Sources of bioactive compounds for novel nutraceuticals
|
Fawzi Mahomoodally, Mohamad
|
|
|
140 |
C |
p.
|
artikel
|
| 2 |
A comprehensive review of edible bird's nest
|
Dai, Yuwei
|
|
|
140 |
C |
p.
|
artikel
|
| 3 |
Adsorption-desorption of anthocyanins from jambolan (Syzygium cumini) fruit in laponite® platelets: Kinetic models, physicochemical characterization, and functional properties of biohybrids
|
Coelho Leandro, Gabriel
|
|
|
140 |
C |
p.
|
artikel
|
| 4 |
A microscopy-based approach for determining growth probability and lag time of individual bacterial cells
|
Fritsch, Lena
|
|
|
140 |
C |
p.
|
artikel
|
| 5 |
A novel approach for modulating the spatial distribution of fat globules in acid milk gel and its effect on the perception of fat-related attributes
|
Cheng, Weihua
|
|
|
140 |
C |
p.
|
artikel
|
| 6 |
An untargeted metabolomic insight into the high-pressure stress effect on the germination of wholegrain Oryza sativa L.
|
Ruan, Yifan
|
|
|
140 |
C |
p.
|
artikel
|
| 7 |
Application of the Engagement Questionnaire (EQ) to compare methodological differences in sensory and consumer testing
|
Hannum, Mackenzie E.
|
|
|
140 |
C |
p.
|
artikel
|
| 8 |
Assessing the pressure resistance of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella enterica to high pressure processing (HPP) in citric acid model solutions for process validation
|
González-Angulo, Mario
|
|
|
140 |
C |
p.
|
artikel
|
| 9 |
Assessment of phenolic and volatile compounds of commercial Sacha inchi oils and sensory evaluation
|
Ramos-Escudero, Fernando
|
|
|
140 |
C |
p.
|
artikel
|
| 10 |
Assessment of the bacterial diversity of agave sap concentrate, resistance to in vitro gastrointestinal conditions and short-chain fatty acids production
|
Figueroa, Luis M.
|
|
|
140 |
C |
p.
|
artikel
|
| 11 |
Atomic force microscopy in food preservation research: New insights to overcome spoilage issues
|
Zhao, Leqian
|
|
|
140 |
C |
p.
|
artikel
|
| 12 |
Attenuation of protein glycation by functional polyphenolics of dragon fruit (Hylocereus polyrhizus); an in vitro and in silico evaluation
|
Ravichandran, Guna
|
|
|
140 |
C |
p.
|
artikel
|
| 13 |
Bacillus coagulans 13002 and fructo-oligosaccharides improve the immunity of mice with immunosuppression induced by cyclophosphamide through modulating intestinal-derived and fecal microbiota
|
Zhao, Shan
|
|
|
140 |
C |
p.
|
artikel
|
| 14 |
Bacterial and fungal communities and their predictive functional profiles in kinema, a naturally fermented soybean food of India, Nepal and Bhutan
|
Kharnaior, Pynhunlang
|
|
|
140 |
C |
p.
|
artikel
|
| 15 |
Bioactive compounds, antioxidant activity and antiproliferative effects in prostate cancer cells of green and roasted coffee extracts obtained by microwave-assisted extraction (MAE)
|
Montenegro, Júlia
|
|
|
140 |
C |
p.
|
artikel
|
| 16 |
Biopolymers and nanostructured materials to develop pectinases-based immobilized nano-biocatalytic systems for biotechnological applications
|
Zhang, Shuangshuang
|
|
|
140 |
C |
p.
|
artikel
|
| 17 |
Cardioprotective effect of red wine and grape pomace
|
Muñoz-Bernal, Óscar A.
|
|
|
140 |
C |
p.
|
artikel
|
| 18 |
Cell surface properties and transcriptomic analysis of cross protection provided between heat adaptation and acid stress in Tetragenococcus halophilus
|
Yang, Huan
|
|
|
140 |
C |
p.
|
artikel
|
| 19 |
Changes in structure and allergenicity of shrimp tropomyosin by dietary polyphenols treatment
|
Lv, Liangtao
|
|
|
140 |
C |
p.
|
artikel
|
| 20 |
Changes of the mice intestinal microbes by the oligosaccharides-enriched fermented milk in a gender-dependent pattern
|
Wen, Jianzhu
|
|
|
140 |
C |
p.
|
artikel
|
| 21 |
Characterization of a novel Siphoviridae Salmonella bacteriophage T156 and its microencapsulation application in food matrix
|
Li, Junjie
|
|
|
140 |
C |
p.
|
artikel
|
| 22 |
Characterizing the volatile compounds of different sorghum cultivars by both GC-MS and HS-GC-IMS
|
Fan, Xiaojing
|
|
|
140 |
C |
p.
|
artikel
|
| 23 |
Chemical analysis and classification of black pepper (Piper nigrum L.) based on their country of origin using mass spectrometric methods and chemometrics
|
Liang, Jian
|
|
|
140 |
C |
p.
|
artikel
|
| 24 |
Chemical and volatile characteristics of olive oils extracted from four varieties grown in southwest of China
|
Yu, Le
|
|
|
140 |
C |
p.
|
artikel
|
| 25 |
Chemical composition and evaluation of antioxidant, antimicrobial and antiproliferative activities of Tuber and Terfezia truffles
|
Tejedor-Calvo, Eva
|
|
|
140 |
C |
p.
|
artikel
|
| 26 |
Chemical stability and reaction kinetics of thiamine mononitrate in the aqueous phase of bread dough
|
Voelker, Adrienne L.
|
|
|
140 |
C |
p.
|
artikel
|
| 27 |
Chloride-mediated co-formation of 3-monochloropropanediol esters and glycidyl esters in both model vegetable oils and chemical model systems
|
Wang, Shujie
|
|
|
140 |
C |
p.
|
artikel
|
| 28 |
Chronic feeding with 3% dried raw blueberries (V. corymbosum) reduces apomorphine-induced rotations and striatal dopaminergic loss in hemiparkinsonian rats
|
Parra-Paz, Valeria G.
|
|
|
140 |
C |
p.
|
artikel
|
| 29 |
Cocoa origin classifiability through LC-MS data: A statistical approach for large and long-term datasets
|
Kumar, Santhust
|
|
|
140 |
C |
p.
|
artikel
|
| 30 |
Comparative analysis of volatile profiles in two grafted pine nuts by headspace-SPME/GC–MS and electronic nose as responses to different roasting conditions
|
Adelina, Nadya Mara
|
|
|
140 |
C |
p.
|
artikel
|
| 31 |
Comparative effects of probiotic and paraprobiotic addition on microbiological, biochemical and physical properties of yogurt
|
Molaee Parvarei, Mitra
|
|
|
140 |
C |
p.
|
artikel
|
| 32 |
Comparative transcriptomic analysis of cantaloupe melon under cold storage with ozone treatment
|
Zhang, Xiaojun
|
|
|
140 |
C |
p.
|
artikel
|
| 33 |
Comparative transcriptomic study of Escherichia coli O157:H7 in response to ohmic heating and conventional heating
|
Tian, Xiaojing
|
|
|
140 |
C |
p.
|
artikel
|
| 34 |
Comparison of the edible quality of liquid egg with different cooking methods and their antioxidant activity after in vitro digestion
|
Tang, Dengyu
|
|
|
140 |
C |
p.
|
artikel
|
| 35 |
Competitive interactions among tea catechins, proteins, and digestive enzymes modulate in vitro protein digestibility, catechin bioaccessibility, and antioxidant activity of milk tea beverage model systems
|
Qie, Xuejiao
|
|
|
140 |
C |
p.
|
artikel
|
| 36 |
Consumer acceptability and monetary value perception of iced coffee beverages vary with drinking conditions using different types of straws or lids
|
Beekman, Thadeus L.
|
|
|
140 |
C |
p.
|
artikel
|
| 37 |
Consumer perception of situational appropriateness for fresh, dehydrated and fresh-cut fruits
|
Tarancón, P.
|
|
|
140 |
C |
p.
|
artikel
|
| 38 |
Continuous-flow UV-C processing of kale juice for the inactivation of E. coli and assessment of quality parameters
|
Pierscianowski, Jacob
|
|
|
140 |
C |
p.
|
artikel
|
| 39 |
Correlation analysis between aroma components and microbial communities in Wuliangye-flavor raw liquor based on HS-SPME/LLME-GC–MS and PLFA
|
Wang, Qi
|
|
|
140 |
C |
p.
|
artikel
|
| 40 |
Correlation of the bacterial communities with umami components, and chemical characteristics in Zhejiang xuecai and fermented brine
|
Zhang, Jianming
|
|
|
140 |
C |
p.
|
artikel
|
| 41 |
Cross-cultural representations of gastronomy among consumers in two Latin American countries
|
Rojas-Rivas, Edgar
|
|
|
140 |
C |
p.
|
artikel
|
| 42 |
Deoxynivalenol exposure assessment through a modelling approach of food intake and biomonitoring data – A contribution to the risk assessment of an enteropathogenic mycotoxin
|
Martins, Carla
|
|
|
140 |
C |
p.
|
artikel
|
| 43 |
Differential structures and enterotype-like clusters of Bifidobacterium responses to probiotic fermented milk consumption across subjects using a Bifidobacterium-target procedure
|
Bai, Xiaoye
|
|
|
140 |
C |
p.
|
artikel
|
| 44 |
Discrimination of heating and frying vegetable oils based on UPLC/Q-TOF MSMS and chemometrics
|
Li, Zixiang
|
|
|
140 |
C |
p.
|
artikel
|
| 45 |
Dissimilarity in sensory attributes, shelf life and spoilage bacterial and fungal microbiota of industrial-scale wet starch noodles induced by different preservatives and temperature
|
Yang, Sha
|
|
|
140 |
C |
p.
|
artikel
|
| 46 |
Distribution of free and bound phenolic compounds, and alkylresorcinols in wheat aleurone enriched fractions
|
Martín-García, Beatriz
|
|
|
140 |
C |
p.
|
artikel
|
| 47 |
Dry-aged beef manufactured in Japan: Microbiota identification and their effects on product characteristics
|
Mikami, Nana
|
|
|
140 |
C |
p.
|
artikel
|
| 48 |
Edible packaging: Sustainable solutions and novel trends in food packaging
|
Trajkovska Petkoska, Anka
|
|
|
140 |
C |
p.
|
artikel
|
| 49 |
Editorial Board
|
|
|
|
140 |
C |
p.
|
artikel
|
| 50 |
Effect of cultivar on the content of selected phytochemicals in avocado peels
|
Ramos-Aguilar, Ana L.
|
|
|
140 |
C |
p.
|
artikel
|
| 51 |
Effect of oleogelation on physical properties and oxidative stability of camellia oil-based oleogels and oleogel emulsions
|
Pan, Jingjing
|
|
|
140 |
C |
p.
|
artikel
|
| 52 |
Effect of the manufacturing process on Fiore Sardo PDO cheese microstructure by multi-frequency NMR relaxometry
|
Anedda, R.
|
|
|
140 |
C |
p.
|
artikel
|
| 53 |
Effects of Bacillus megaterium L222 on quality and bacterial diversity of Sichuan paocai
|
Luo, Fangping
|
|
|
140 |
C |
p.
|
artikel
|
| 54 |
Effects of dynamic high-pressure microfluidization treatment on the functional and structural properties of potato protein isolate and its complex with chitosan
|
Hu, Chun
|
|
|
140 |
C |
p.
|
artikel
|
| 55 |
Effects of partial NaCl substitution with high-temperature ripening on proteolysis and volatile compounds during process of Chinese dry-cured lamb ham
|
Luo, Ji
|
|
|
140 |
C |
p.
|
artikel
|
| 56 |
Effects of using different O2 scavengers on the qualitative attributes of bifidus yogurt during refrigerated storage
|
Norouzbeigi, Sahar
|
|
|
140 |
C |
p.
|
artikel
|
| 57 |
Enhancing emulsion functionality using multilayer technology: Coating lipid droplets with saponin-polypeptide-polysaccharide layers by electrostatic deposition
|
Mundo, Jorge L. Muriel
|
|
|
140 |
C |
p.
|
artikel
|
| 58 |
Enzymatic and ultrasonic-assisted pretreatment in the extraction of bioactive compounds from Monguba (Pachira aquatic Aubl) leaf, bark and seed
|
Rezende, Yara Rafaella Ribeiro Santos
|
|
|
140 |
C |
p.
|
artikel
|
| 59 |
Enzymes produced by solid state fermentation of agro-industrial by-products release ferulic acid in bioprocessed whole-wheat breads
|
Costa, Rodrigo dos Santos
|
|
|
140 |
C |
p.
|
artikel
|
| 60 |
Evaluation of degradation of pigments formed during garlic discoloration in different pH
|
Zhao, Ruixuan
|
|
|
140 |
C |
p.
|
artikel
|
| 61 |
Evaluation of storage stability of low moisture whole common beans and their fractions through the use of state diagrams
|
Kyomugasho, Clare
|
|
|
140 |
C |
p.
|
artikel
|
| 62 |
Evidence that protein corona reduces the release of antimicrobial peptides from polymeric nanocapsules in milk
|
Isaia, Henrique Ataide
|
|
|
140 |
C |
p.
|
artikel
|
| 63 |
Fate of regulated, masked, emerging mycotoxins and secondary fungal metabolites during different large-scale maize dry-milling processes
|
Scarpino, Valentina
|
|
|
140 |
C |
p.
|
artikel
|
| 64 |
Fraud vulnerability quantitative assessment of Wuchang rice industrial chain in China based on AHP-EWM and ANN methods
|
Song, Huaxin
|
|
|
140 |
C |
p.
|
artikel
|
| 65 |
Free wheat flour lipids decrease air-liquid interface stability in sponge cake batter
|
Pycarelle, Sarah C.
|
|
|
140 |
C |
p.
|
artikel
|
| 66 |
Fruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages
|
Ruiz Rodríguez, Luciana Gabriela
|
|
|
140 |
C |
p.
|
artikel
|
| 67 |
Gas chromatography-mass spectrometry based metabolomic approach to investigate the changes in goat milk yoghurt during storage
|
Sharma, Heena
|
|
|
140 |
C |
p.
|
artikel
|
| 68 |
Gender differences in the antioxidant response of oral administration of hydroxytyrosol and oleuropein against N-ethyl-N-nitrosourea (ENU)-induced glioma
|
Ramírez-Expósito, M.J.
|
|
|
140 |
C |
p.
|
artikel
|
| 69 |
Genetic diversity, biofilm and virulence characteristics of Listeria monocytogenes in salmon sushi
|
Ramires, Tassiana
|
|
|
140 |
C |
p.
|
artikel
|
| 70 |
Hedonic thresholds and ideal sodium content reduction of bread loaves
|
Lobo, Cláudia Pires
|
|
|
140 |
C |
p.
|
artikel
|
| 71 |
High-intensity ultrasound-assisted recovery of anthocyanins from jabuticaba by-products using green solvents: Effects of ultrasound intensity and solvent composition on the extraction of phenolic compounds
|
Gadioli Tarone, Adriana
|
|
|
140 |
C |
p.
|
artikel
|
| 72 |
Highland barley: Chemical composition, bioactive compounds, health effects, and applications
|
Obadi, Mohammed
|
|
|
140 |
C |
p.
|
artikel
|
| 73 |
1H NMR-based metabolomics and UHPLC-ESI-MS/MS for the investigation of bioactive compounds from Lupinus albus fractions
|
Hellal, Khaoula
|
|
|
140 |
C |
p.
|
artikel
|
| 74 |
1H NMR-based water-soluble lower molecule characterization and fatty acid composition of Chinese native chickens and commercial broiler
|
Xiao, Zhichao
|
|
|
140 |
C |
p.
|
artikel
|
| 75 |
Hot air treatment reduces postharvest decay in Chinese bayberries during storage by affecting fungal community composition
|
Dai, Kun
|
|
|
140 |
C |
p.
|
artikel
|
| 76 |
Hydrates of calcium citrate and their interconversion in relation to calcium bioaccessibility
|
Liu, Xiao-Chen
|
|
|
140 |
C |
p.
|
artikel
|
| 77 |
Immunomodulatory effects of wheat bran arabinoxylan on RAW264.7 macrophages via the NF-κB signaling pathway using RNA-seq analysis
|
Zhang, Ji
|
|
|
140 |
C |
p.
|
artikel
|
| 78 |
Influence of grain quality, semolinas and baker’s yeast on bread made from old landraces and modern genotypes of Sicilian durum wheat
|
Ruisi, Paolo
|
|
|
140 |
C |
p.
|
artikel
|
| 79 |
Influence of microwave bag vs. conventional microwave cooking on phytochemicals of industrially and domestically processed broccoli
|
Paulsen, Erika
|
|
|
140 |
C |
p.
|
artikel
|
| 80 |
Insights on the intestinal absorption of chlorophyll series from microalgae
|
Fernandes, Andrêssa S.
|
|
|
140 |
C |
p.
|
artikel
|
| 81 |
Interactions between Ginkgo biloba L. and Scutellaria baicalensis Georgi in multicomponent mixtures towards cholinesterase inhibition and ROS scavenging
|
Delerue, Teresa
|
|
|
140 |
C |
p.
|
artikel
|
| 82 |
In vitro digestion of edible nanostructured lipid carriers: Impact of a Candelilla wax gelator on performance
|
Sislioglu, Kubra
|
|
|
140 |
C |
p.
|
artikel
|
| 83 |
In vitro digestion of polysaccharides: InfoGest protocol and use of small intestinal extract from rat
|
Gallego-Lobillo, Pablo
|
|
|
140 |
C |
p.
|
artikel
|
| 84 |
Kernel characterization and starch morphology in five varieties of Peruvian Andean maize
|
Salvador-Reyes, Rebeca
|
|
|
140 |
C |
p.
|
artikel
|
| 85 |
Kinetic modeling of malondialdehyde reactivity in oil to simulate actual malondialdehyde formation upon lipid oxidation
|
Vandemoortele, Angelique
|
|
|
140 |
C |
p.
|
artikel
|
| 86 |
Kinetics of proteolysis in stored Mongolian cheese at ice-temperatures and split-split-plot analysis of storage factors affecting cheese quality
|
Wei, Qi
|
|
|
140 |
C |
p.
|
artikel
|
| 87 |
Large amplitude oscillatory shear (LAOS) for nonlinear rheological behavior of heterogeneous emulsion gels made from natural supramolecular gelators
|
Li, Qing
|
|
|
140 |
C |
p.
|
artikel
|
| 88 |
Metabolic variations in the pulp of four litchi cultivars during pulp breakdown
|
Chen, Xi
|
|
|
140 |
C |
p.
|
artikel
|
| 89 |
Metabolomic approaches for the determination of metabolites from pathogenic microorganisms: A review
|
Oyedeji, Ajibola Bamikole
|
|
|
140 |
C |
p.
|
artikel
|
| 90 |
Metabolomic insight into the profile, in vitro bioaccessibility and bioactive properties of polyphenols and glucosinolates from four Brassicaceae microgreens
|
Tomas, Merve
|
|
|
140 |
C |
p.
|
artikel
|
| 91 |
Metabolomics and physiological analyses validates previous findings on the mechanism of response to wounding stress of different intensities in broccoli
|
Guan, Yuge
|
|
|
140 |
C |
p.
|
artikel
|
| 92 |
Metabolomic understanding of the difference between unpruning and pruning cultivation of tea (Camellia sinensis) plants
|
Rubel Mozumder, N.H.M.
|
|
|
140 |
C |
p.
|
artikel
|
| 93 |
Metagenomics unveils microbial roles involved in metabolic network of flavor development in medium-temperature daqu starter
|
Yang, Yang
|
|
|
140 |
C |
p.
|
artikel
|
| 94 |
Metataxonomic profiling of bacterial communities and their predictive functional profiles in traditionally preserved meat products of Sikkim state in India
|
Ongmu Bhutia, Meera
|
|
|
140 |
C |
p.
|
artikel
|
| 95 |
Microbial dynamics in rearing trials of Hermetia illucens larvae fed coffee silverskin and microalgae
|
Osimani, Andrea
|
|
|
140 |
C |
p.
|
artikel
|
| 96 |
Microencapsulation of Lactobacillus plantarum in W/O emulsions of okara oil and block-copolymers of poly(acrylic acid) and pluronic using microfluidic devices
|
Quintana, Gabriel
|
|
|
140 |
C |
p.
|
artikel
|
| 97 |
Modelling the piezo-protection effect exerted by lactate on the high pressure resistance of Listeria monocytogenes in cooked ham
|
Serra-Castelló, Cristina
|
|
|
140 |
C |
p.
|
artikel
|
| 98 |
Monitoring aging of hen egg by integrated quantitative peptidomic procedures
|
Renzone, Giovanni
|
|
|
140 |
C |
p.
|
artikel
|
| 99 |
Monitoring the evolution of free and cysteinylated aldehydes from malt to fresh and forced aged beer
|
Bustillo Trueba, P.
|
|
|
140 |
C |
p.
|
artikel
|
| 100 |
Multi-mycotoxin contamination of green tea infusion and dietary exposure assessment in Moroccan population
|
El Jai, Aicha
|
|
|
140 |
C |
p.
|
artikel
|
| 101 |
Near infrared spectroscopy and smartphone-based imaging as fast alternatives for the evaluation of the bioactive potential of freeze-dried açai
|
Caramês, Elem Tamirys dos Santos
|
|
|
140 |
C |
p.
|
artikel
|
| 102 |
Novel strategies for degradation of aflatoxins in food and feed: A review
|
Guo, Yongpeng
|
|
|
140 |
C |
p.
|
artikel
|
| 103 |
Nutritional and antinutritional composition of fava bean (Vicia faba L., var. minor) cultivars
|
Mayer Labba, Inger-Cecilia
|
|
|
140 |
C |
p.
|
artikel
|
| 104 |
Obtaining glycosaminoglycans from tilapia (oreochromis niloticus) scales and evaluation of its anticoagulant and cytotoxic activities
|
de Moura, Heloisa C.
|
|
|
140 |
C |
p.
|
artikel
|
| 105 |
Occurrence of antimicrobial residues in tilapia (Oreochromis niloticus) fillets produced in Brazil and available at the retail market
|
Bortolotte, Andréa Renata
|
|
|
140 |
C |
p.
|
artikel
|
| 106 |
Ohmic heating as a method of obtaining paraprobiotics: Impacts on cell structure and viability by flow cytometry
|
Barros, Cássia P.
|
|
|
140 |
C |
p.
|
artikel
|
| 107 |
Organic, conventional and sustainable palm oil (RSPO): Formation of 2- and 3-MCPD esters and glycidyl esters and influence of aqueous washing on their reduction
|
Santiago, Jéssika Karolline
|
|
|
140 |
C |
p.
|
artikel
|
| 108 |
Organogels in low-fat and high-fat margarine: A study of physical properties and shelf life
|
Silva, Thaís Jordânia
|
|
|
140 |
C |
p.
|
artikel
|
| 109 |
Paraprobiotic obtained by ohmic heating added in whey-grape juice drink is effective to control postprandial glycemia in healthy adults
|
Barros, Cássia P.
|
|
|
140 |
C |
p.
|
artikel
|
| 110 |
Physicochemical, functional and structural characteristics of grains, flour and protein isolates of Indian quinoa lines
|
Ghumman, Atinder
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Planetary ball-mill as a versatile tool to controlled potato starch modification to broaden its industrial applications
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Potential of 1H NMR fingerprinting and a model system approach to study non-enzymatic browning in shelf-stable orange juice during storage
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Prevention and detoxification of patulin in apple and its products: A review
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Quantitation of furosine, furfurals, and advanced glycation end products in milk treated with pasteurization and sterilization methods applicable in China
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Li, Yong
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Radish powder and oregano essential oil as nitrite substitutes in fermented cooked sausages
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Revealing the anti-melanoma mechanism of n-BuOH fraction from the red kidney bean coat extract based on network pharmacology and transcriptomic approach
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Review of the relationships among polysaccharides, gut microbiota, and human health
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Role of pectin in the current trends towards low-glycaemic food consumption
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Screening of Indian bee pollen based on antioxidant properties and polyphenolic composition using UHPLC-DAD-MS/MS: A multivariate analysis and ANN based approach
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Sensory attributes, physicochemical and antioxidant characteristics, and protein profile of wild prickly pear fruits (O. macrocentra Engelm., O. phaeacantha Engelm., and O. engelmannii Salm-Dyck ex Engelmann.) and commercial prickly pear fruits (O. ficus-indica (L.) Mill.)
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Sensory profiling, liking and acceptance of sea urchin gonads from the North Atlantic coast of Portugal, aiming future aquaculture applications
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Shrimp as a substantial source of carcinogenic heterocyclic amines
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Study on microbial communities and higher alcohol formations in the fermentation of Chinese Xiaoqu Baijiu produced by traditional and new mechanical technologies
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The impact of mixed amino acids supplementation on Torulaspora delbrueckii growth and volatile compound modulation in soy whey alcohol fermentation
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The isolated or combined effects of dynamic controlled atmosphere (DCA) and 1-MCP on the chemical composition of cuticular wax and metabolism of ‘Maxi Gala’ apples after long-term storage
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The preparation of modified nano-starch and its application in food industry
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The regulation of sodium alginate on the stability of ovalbumin-pectin complexes for VD3 encapsulation and in vitro simulated gastrointestinal digestion study
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Untargeted metabolomic investigate milk and ruminal fluid of Holstein cows supplemented with Perilla frutescens leaf
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Vegan probiotic products: A modern tendency or the newest challenge in functional foods
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X-Ray microtomography imaging of red lentil puffed snacks: Processing conditions, microstructure and texture
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Young culm of Dendrocalamus asper, Bambusa tuldoides and B. Vulgaris as source of hemicellulosic dietary fibers for the food industry
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