| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Adhesion and kinetics of biofilm formation and related gene expression of Listeria monocytogenes in response to nutritional stress
|
Wang, Yuan
|
|
|
156 |
C |
p.
|
artikel
|
| 2 |
Advances in multi-omics based quantitative microbial risk assessment in the dairy sector: A semi-systematic review
|
Joshi, Akanksha
|
|
|
156 |
C |
p.
|
artikel
|
| 3 |
Antibiofilm efficacy of Leuconostoc mesenteroides J.27-derived postbiotic and food-grade essential oils against Vibrio parahaemolyticus, Pseudomonas aeruginosa, and Escherichia coli alone and in combination, and their application as a green preservative in the seafood industry
|
Toushik, Sazzad Hossen
|
|
|
156 |
C |
p.
|
artikel
|
| 4 |
Antioxidant and anti-inflammatory effects of fractions from ripe fruits of Solanum lycocarpum St. Hil. (Solanaceae) and putative identification of bioactive compounds by GC–MS and LC-DAD-MS
|
Morais, Melissa Grazielle
|
|
|
156 |
C |
p.
|
artikel
|
| 5 |
Antioxidant peptides derived from hydrolyzed milk proteins by Lactobacillus strains: A BIOPEP-UWM database-based analysis
|
Cui, Lei
|
|
|
156 |
C |
p.
|
artikel
|
| 6 |
A review of nanostructured delivery systems for the encapsulation, protection, and delivery of silymarin: An emerging nutraceutical
|
Zhang, Zhiheng
|
|
|
156 |
C |
p.
|
artikel
|
| 7 |
Bacterial communities in home-made Doushen with and without chili pepper
|
Zhang, Weibing
|
|
|
156 |
C |
p.
|
artikel
|
| 8 |
Calcium transport and phytate hydrolysis during chemical hardening of common bean seeds
|
Zhu, Li
|
|
|
156 |
C |
p.
|
artikel
|
| 9 |
Characterization of the nitrite production of mesophilic spore-forming bacteria during the handling of reconstituted infant formula
|
Park, S.W.
|
|
|
156 |
C |
p.
|
artikel
|
| 10 |
Chemical composition of cardoon (Cynara cardunculus L. var. altilis) petioles as affected by plant growth stage
|
Mandim, Filipa
|
|
|
156 |
C |
p.
|
artikel
|
| 11 |
Chemical refining methods effectively mitigate 2-MCPD esters, 3-MCPD esters, and glycidyl esters formation in refined vegetable oils
|
Oey, Sergio B.
|
|
|
156 |
C |
p.
|
artikel
|
| 12 |
Colon and gut microbiota greatly affect the absorption and utilization of astaxanthin derived from Haematococcus pluvialis
|
Li, Chunjun
|
|
|
156 |
C |
p.
|
artikel
|
| 13 |
Combined effects of the vessel type and bottle closure during Chilean Sauvignon Blanc wine storage over its volatile profile
|
Ubeda, Cristina
|
|
|
156 |
C |
p.
|
artikel
|
| 14 |
Combined metabolome and transcriptome analysis reveal the mechanism of selenate influence on the growth and quality of cabbage (Brassica oleracea var. capitata L.)
|
Yang, Xiaoyan
|
|
|
156 |
C |
p.
|
artikel
|
| 15 |
Comparative structural and emulsifying properties of ultrasound-treated pea (Pisum sativum L.) protein isolate and the legumin and vicilin fractions
|
Sha, Lei
|
|
|
156 |
C |
p.
|
artikel
|
| 16 |
Comparative transcriptomics to reveal the mechanism of enhanced catalytic activities of Aspergillus niger whole-cells cultured with different inducers in hydrolysis of citrus flavonoids
|
Zou, Yucong
|
|
|
156 |
C |
p.
|
artikel
|
| 17 |
Composition, bioactive substances, extraction technologies and the influences on characteristics of Camellia oleifera oil: A review
|
Zhang, Fang
|
|
|
156 |
C |
p.
|
artikel
|
| 18 |
Conformation and anticancer activity of a novel mannogalactan from the fruiting bodies of Sanghuangporus sanghuang on HepG2 cells
|
Cheng, Junwen
|
|
|
156 |
C |
p.
|
artikel
|
| 19 |
Corrigendum to ‘Cinnamon and paprika oleoresin emulsions: A study of physicochemical stability and antioxidant synergism’. [Food Res. Int. 150 (2021) 110777]
|
Ferraz, Mariana Costa
|
|
|
156 |
C |
p.
|
artikel
|
| 20 |
Corrigendum to “Effects of the main ingredients of the fermented food, kimchi, on bacterial composition and metabolite profile” [Food Res. Int. 149 (2021) 110668]
|
Song, Hye Seon
|
|
|
156 |
C |
p.
|
artikel
|
| 21 |
Corrigendum to “Low-shear modeled microgravity affects metabolic networks of Escherichia coli O157:H7 EDL933: Further insights into space-microbiology” [Food Res. Int. 154 (2022) 111013]
|
Kim, Hye Won
|
|
|
156 |
C |
p.
|
artikel
|
| 22 |
Corrigendum to “Wine aging and artificial simulated wine aging: Technologies, applications, challenges, and perspectives” [Food Res. Int. 153 (2022) 110953]
|
Ma, Tingting
|
|
|
156 |
C |
p.
|
artikel
|
| 23 |
Could peony seeds oil become a high-quality edible vegetable oil? The nutritional and phytochemistry profiles, extraction, health benefits, safety and value-added-products
|
Deng, Ruixue
|
|
|
156 |
C |
p.
|
artikel
|
| 24 |
Detection of lipidomics characterization of tuna meat during different wet-aging stages using iKnife rapid evaporative ionization mass spectrometry
|
Shen, Qing
|
|
|
156 |
C |
p.
|
artikel
|
| 25 |
Detection of moisture content in salted sea cucumbers by hyperspectral and low field nuclear magnetic resonance based on deep learning network framework
|
Zeng, Fanyi
|
|
|
156 |
C |
p.
|
artikel
|
| 26 |
3D food printing: Controlling characteristics and improving technological effect during food processing
|
Demei, Kong
|
|
|
156 |
C |
p.
|
artikel
|
| 27 |
Dietary polysaccharides from guavira pomace, a co-product from the fruit pulp industry, display therapeutic application in gut disorders
|
Mulinari Turin de Oliveira, Natalia
|
|
|
156 |
C |
p.
|
artikel
|
| 28 |
Diversity and dynamics of microbial communities during spontaneous fermentation of Cabernet Sauvignon (Vitis vinifera L.) from different regions of China and their relationship with the volatile components in the wine
|
Wei, Ruteng
|
|
|
156 |
C |
p.
|
artikel
|
| 29 |
Edible qualities, microbial compositions and volatile compounds in fresh fermented rice noodles fermented with different starter cultures
|
Wang, Aixia
|
|
|
156 |
C |
p.
|
artikel
|
| 30 |
Editorial Board
|
|
|
|
156 |
C |
p.
|
artikel
|
| 31 |
Effect of different LED light quality combination on the content of vitamin C, soluble sugar, organic acids, amino acids, antioxidant capacity and mineral elements in green onion (Allium fistulosum L.)
|
Gao, Song
|
|
|
156 |
C |
p.
|
artikel
|
| 32 |
Effect of glycosylation with apple pectin, citrus pectin, mango pectin and sugar beet pectin on the physicochemical, interfacial and emulsifying properties of coconut protein isolate
|
Li, Zengqing
|
|
|
156 |
C |
p.
|
artikel
|
| 33 |
Effect of light qualities on volatiles metabolism in maize (Zea mays L.) sprouts
|
Xiang, Nan
|
|
|
156 |
C |
p.
|
artikel
|
| 34 |
Effect of pH and temperature on fibrous structure formation of plant proteins during high-moisture extrusion processing
|
Nisov, Anni
|
|
|
156 |
C |
p.
|
artikel
|
| 35 |
Effect of sampling position in fresh, dry-aged and wet-aged beef from M. Longissimus dorsi of Simmental cattle analyzed by 1H NMR spectroscopy
|
Bischof, Greta
|
|
|
156 |
C |
p.
|
artikel
|
| 36 |
Effect of sequential or ternary starters-assisted fermentation on the phenolic and glucosinolate profiles of sauerkraut in comparison with spontaneous fermentation
|
Tlais, Ali Zein Alabiden
|
|
|
156 |
C |
p.
|
artikel
|
| 37 |
Effects of microbial community structure and its co-occurrence on the dynamic changes of physicochemical properties and free amino acids in the Cantonese soy sauce fermentation process
|
Kuang, Xiaoxian
|
|
|
156 |
C |
p.
|
artikel
|
| 38 |
Effects of particle size distribution of potato starch granules on rheological properties of model dough underwent multiple freezing-thawing cycles
|
Zhou, Tongtong
|
|
|
156 |
C |
p.
|
artikel
|
| 39 |
Effects of pullulanase enzymatic hydrolysis on the textural of acorn vermicelli and its influencing mechanism on the quality
|
Chen, Pin
|
|
|
156 |
C |
p.
|
artikel
|
| 40 |
Emulsion gels loaded with pancreatic lipase: Preparation from spontaneously made emulsions and assessment of the rheological, microscopic and cargo release properties
|
Moayedzadeh, Saina
|
|
|
156 |
C |
p.
|
artikel
|
| 41 |
Encapsulation of selenium-containing peptides in xanthan gum-lysozyme nanoparticles as a powerful gastrointestinal delivery system
|
Zhu, Yiqing
|
|
|
156 |
C |
p.
|
artikel
|
| 42 |
Enhancement of the in vitro bioavailable carotenoid content of a citrus juice combining crossflow microfiltration and high-pressure treatments
|
di Corcia, Sophie
|
|
|
156 |
C |
p.
|
artikel
|
| 43 |
Ethyl carbamate regulate esters degradation by activating hydrolysis during Baijiu ripening
|
Jia, Wei
|
|
|
156 |
C |
p.
|
artikel
|
| 44 |
Evaluation of antioxidant, enzyme inhibition, nitric oxide production inhibitory activities and chemical profiles of the active extracts from the medicinal and edible plant: Althaea officinalis
|
Xue, Tao-Tao
|
|
|
156 |
C |
p.
|
artikel
|
| 45 |
Evaluation of rain-shelter cultivation mode effects on microbial diversity during Cabernet Sauvignon (Vitis vinifera L.) maturation in Jingyang, Shaanxi, China
|
Huang, Rong
|
|
|
156 |
C |
p.
|
artikel
|
| 46 |
Evaluation of the potential prebiotic effect of Himanthalia elongata, an Atlantic brown seaweed, in an in vitro model of the human distal colon
|
Lopez-Santamarina, Aroa
|
|
|
156 |
C |
p.
|
artikel
|
| 47 |
Evaluation of the spoilage heterogeneity of meat-borne Leuconostoc mesenteroides by metabonomics and in-situ analysis
|
Chen, Shanshan
|
|
|
156 |
C |
p.
|
artikel
|
| 48 |
Exploring the feasibility of biotransforming salted soy whey into a soy sauce-like condiment using wine yeast Torulaspora delbrueckii and soy sauce yeasts Zygosaccharomyces rouxii and Candida versatilis as single starter cultures
|
Zhou, Rebecca Yinglan
|
|
|
156 |
C |
p.
|
artikel
|
| 49 |
Expression of B. subtilis Phytase gene driven by fruit specific E8 promoter for enhanced minerals, metabolites and phytonutrient in cucumber fruit
|
Sapara, Komal K.
|
|
|
156 |
C |
p.
|
artikel
|
| 50 |
Ex vivo folate production by fecal bacteria does not predict human blood folate status: Associations between dietary patterns, gut microbiota, and folate metabolism
|
Malinowska, Anna M.
|
|
|
156 |
C |
p.
|
artikel
|
| 51 |
Fermented foods: An update on evidence-based health benefits and future perspectives
|
Diez-Ozaeta, Iñaki
|
|
|
156 |
C |
p.
|
artikel
|
| 52 |
Food safety policies and their effectiveness to prevent foodborne diseases in catering establishments: A systematic review and meta-analysis
|
Levy, Noémie
|
|
|
156 |
C |
p.
|
artikel
|
| 53 |
Freeze-thaw-stable high internal phase emulsions stabilized by soy protein isolate and chitosan complexes at pH 3.0 as promising mayonnaise replacers
|
Huang, Zhi-Xuan
|
|
|
156 |
C |
p.
|
artikel
|
| 54 |
Glutathione production by non-Saccharomyces yeasts and its impact on winemaking: A review
|
Binati, Renato L.
|
|
|
156 |
C |
p.
|
artikel
|
| 55 |
Green strategies to control redox potential in the fermented food industry
|
Roussel, Célia
|
|
|
156 |
C |
p.
|
artikel
|
| 56 |
Higher affinity of polyphenol to zein than to amyloid fibrils leading to nanoparticle-embed network wall scaffold to construct amyloid fibril-zein-EGCG hydrogels for coating of beef
|
Ruan, Chengcheng
|
|
|
156 |
C |
p.
|
artikel
|
| 57 |
High moisture extrusion cooking on soy proteins: Importance influence of gums on promoting the fiber formation
|
Dou, Wei
|
|
|
156 |
C |
p.
|
artikel
|
| 58 |
Impact of different dietary regimens on the lipidomic profile of mare’s milk
|
Deng, Liang
|
|
|
156 |
C |
p.
|
artikel
|
| 59 |
Impact of pea protein-inulin conjugates prepared via the Maillard reaction using a combination of ultrasound and pH-shift treatments on physical and oxidative stability of algae oil emulsions
|
Jiang, Wen
|
|
|
156 |
C |
p.
|
artikel
|
| 60 |
Insight into the correlation between microbial diversity and flavor profiles of traditional dry-cured duck from the metabolomic perspective
|
Li, Xiao-min
|
|
|
156 |
C |
p.
|
artikel
|
| 61 |
Insight into the mechanism of myosin-fibrin gelation induced by non-disulfide covalent cross-linking
|
Du, Juanjuan
|
|
|
156 |
C |
p.
|
artikel
|
| 62 |
Insights into pH-modulated interactions between native potato starch and cyanidin-3-O-glucoside: Electrostatic interaction-dependent binding
|
Li, Qin
|
|
|
156 |
C |
p.
|
artikel
|
| 63 |
Insights into the hippocampus proteome and phosphorylation modification alterations in C57BL/6 revealed the memory improvement mechanisms of a walnut-derived peptide
|
Geng, Mingxian
|
|
|
156 |
C |
p.
|
artikel
|
| 64 |
Integrated approach towards acrylamide reduction in potato-based snacks: A critical review
|
Kumari, Alka
|
|
|
156 |
C |
p.
|
artikel
|
| 65 |
Integration analysis of metabolome and transcriptome profiles revealed the age-dependent dynamic change in chicken meat
|
Li, Jingjing
|
|
|
156 |
C |
p.
|
artikel
|
| 66 |
Intervention mechanism of self-degradation of ready-to-eat sea cucumber by adding green tea extract and gallic acid
|
Qi, Xin
|
|
|
156 |
C |
p.
|
artikel
|
| 67 |
Intraspecific variability in heat resistance of fungal conidia
|
van den Brule, Tom
|
|
|
156 |
C |
p.
|
artikel
|
| 68 |
Investigation of natural food fortificants for improving various properties of fortified foods: A review
|
Vishwakarma, Siddharth
|
|
|
156 |
C |
p.
|
artikel
|
| 69 |
In vitro and in vivo anti-tumor efficacy of krill oil against bladder cancer: Involvement of tumor-associated angiogenic vasculature
|
Kim, Hoon
|
|
|
156 |
C |
p.
|
artikel
|
| 70 |
In vitro fecal fermentation characteristics of bamboo insoluble dietary fiber and its impacts on human gut microbiota
|
Ge, Qing
|
|
|
156 |
C |
p.
|
artikel
|
| 71 |
In vitro fecal fermentation properties of polysaccharides from Tremella fuciformis and related modulation effects on gut microbiota
|
Wu, Ding-Tao
|
|
|
156 |
C |
p.
|
artikel
|
| 72 |
Joint effects of enzymatic and high-intensity ultrasonic on the emulsifying propertiesof egg yolk
|
Yu, Zhihui
|
|
|
156 |
C |
p.
|
artikel
|
| 73 |
α-Linolenic acid rich-chia seed modulates visceral adipose tissue collagen deposition, lipolytic enzymes expression, insulin signaling and GLUT-4 levels in a diet-induced adiposity rodent model
|
Aiassa, Victoria
|
|
|
156 |
C |
p.
|
artikel
|
| 74 |
Lipidomic profiling of Pleurotus ostreatus by LC/MS Q-TOF analysis
|
Maria Pellegrino, Roberto
|
|
|
156 |
C |
p.
|
artikel
|
| 75 |
Machine learning approach for predicting single cell lag time of Salmonella Enteritidis after heat and chlorine treatment
|
Lin, Zijie
|
|
|
156 |
C |
p.
|
artikel
|
| 76 |
Mechanism of the amelioration of the protein digestibility of whole marinated eggs by strong alkali pickling: Physicochemical properties, gel structure, and proteomics
|
Xue, Hui
|
|
|
156 |
C |
p.
|
artikel
|
| 77 |
Metabolomics reveals spoilage characteristics and interaction of Pseudomonas lundensis and Brochothrix thermosphacta in refrigerated beef
|
Fang, Jinyu
|
|
|
156 |
C |
p.
|
artikel
|
| 78 |
Metagenomic and physicochemical analyses reveal microbial community and functional differences between three types of low-temperature Daqu
|
Hou, Qiangchuan
|
|
|
156 |
C |
p.
|
artikel
|
| 79 |
Metataxonomic signature of beef burger perishability depends on the meat origin prior grinding
|
Botta, Cristian
|
|
|
156 |
C |
p.
|
artikel
|
| 80 |
Microbial communities and flavor formation in the fermentation of Chinese strong-flavor Baijiu produced from old and new Zaopei
|
Xu, Shanshan
|
|
|
156 |
C |
p.
|
artikel
|
| 81 |
Microbial community changes induced by a newly isolated salt-tolerant Tetragenococcus muriaticus improve the volatile flavor formation in low-salt fish sauce
|
Li, Chunsheng
|
|
|
156 |
C |
p.
|
artikel
|
| 82 |
Microbiome-metabolomics insights into the feces of high-fat diet mice to reveal the anti-obesity effects of yak (Bos grunniens) bone collagen hydrolysates
|
Guo, Zitao
|
|
|
156 |
C |
p.
|
artikel
|
| 83 |
Microwave-assisted maceration and stems addition in Bonarda grapes: Effects on wine chemical composition over two vintages
|
Fanzone, Martín
|
|
|
156 |
C |
p.
|
artikel
|
| 84 |
Milky mushroom: A healthy nutritious diet
|
Ghosh, Sandipta
|
|
|
156 |
C |
p.
|
artikel
|
| 85 |
More than words! A narrative review of the use of the projective technique of word association in the studies of food consumer behavior: Methodological and theoretical implications
|
Rojas-Rivas, Edgar
|
|
|
156 |
C |
p.
|
artikel
|
| 86 |
Multidimensional profiling indicates the shifts and functionality of wheat-origin microbiota during high-temperature Daqu incubation
|
Zhang, Yuandi
|
|
|
156 |
C |
p.
|
artikel
|
| 87 |
Natural bioactives in perspective: The future of active packaging based on essential oils and plant extracts themselves and those complexed by cyclodextrins
|
Rodrigues Arruda, Tarsila
|
|
|
156 |
C |
p.
|
artikel
|
| 88 |
New insights in the chemical profiling of major metabolites in different pigeon pea cultivars using UPLC-QqQ-MS/MS
|
Zhang, Su
|
|
|
156 |
C |
p.
|
artikel
|
| 89 |
Non-enzymatic browning induced by chlorogenic acid quinone mediated catechin oxidation
|
Liu, Xinyu
|
|
|
156 |
C |
p.
|
artikel
|
| 90 |
Novel carboxymethyl chitosan/N-acetylneuraminic acid hydrogel for the protection of Pediococcus pentosaceus
|
Ge, Yuanfei
|
|
|
156 |
C |
p.
|
artikel
|
| 91 |
On the gelation of Premna microphylla turcz extracts: The effects of supernatant and precipitate of plant ash suspension
|
Yu, Qingqing
|
|
|
156 |
C |
p.
|
artikel
|
| 92 |
Parsley (Petroselinum crispum Mill.): A source of bioactive compounds as a domestic strategy to minimize cholesterol oxidation during the thermal preparation of omelets
|
de Oliveira, Vanessa Sales
|
|
|
156 |
C |
p.
|
artikel
|
| 93 |
Phage amplification-based technologies for simultaneous quantification of viable Salmonella in foodstuff and rapid antibiotic susceptibility testing
|
Huang, Chenxi
|
|
|
156 |
C |
p.
|
artikel
|
| 94 |
Photodynamic inactivation of Staphylococcus aureus in the system of titanium dioxide nanoparticles sensitized by hypocrellin B and its application in food preservation
|
Wan, Xiaoxiao
|
|
|
156 |
C |
p.
|
artikel
|
| 95 |
Plasma-activated water: A cutting-edge technology driving innovation in the food industry
|
Oliveira, Márcia
|
|
|
156 |
C |
p.
|
artikel
|
| 96 |
Pomegranate peel extract – A natural bioactive addition to novel active edible packaging
|
Kumar, Nishant
|
|
|
156 |
C |
p.
|
artikel
|
| 97 |
Preparation and identification of dipeptidyl peptidase IV inhibitory peptides from quinoa protein
|
You, Haixi
|
|
|
156 |
C |
p.
|
artikel
|
| 98 |
Prevalence of bacterial genes in the phage fraction of food viromes
|
Blanco-Picazo, Pedro
|
|
|
156 |
C |
p.
|
artikel
|
| 99 |
Proposal of a new method for the risk scoring and categorization of Brazilian food services
|
Viera, Fernanda Dineia
|
|
|
156 |
C |
p.
|
artikel
|
| 100 |
Protective effect of ovalbumin-flavonoid hydrogel on thrombolytic activity and stability of nattokinase
|
Zhong, Yejun
|
|
|
156 |
C |
p.
|
artikel
|
| 101 |
Protein-based strategies for fat replacement: Approaching different protein colloidal types, structured systems and food applications
|
Vélez-Erazo, Eliana Marcela
|
|
|
156 |
C |
p.
|
artikel
|
| 102 |
Pruned vine-shoots as a new enological additive to differentiate the chemical profile of wines
|
Cebrián-Tarancón, C.
|
|
|
156 |
C |
p.
|
artikel
|
| 103 |
Pulsed multifrequency thermosonication induced sonoporation in Alicyclobacillus acidoterrestris spores and vegetative cells
|
Wahia, Hafida
|
|
|
156 |
C |
p.
|
artikel
|
| 104 |
Que Zui tea ameliorates hepatic lipid accumulation and oxidative stress in high fat diet induced nonalcoholic fatty liver disease
|
Zhang, Jin-Ke
|
|
|
156 |
C |
p.
|
artikel
|
| 105 |
Raw milk preservation by hyperbaric storage: Effect on microbial counts, protein structure and technological functionality
|
Basso, Federico
|
|
|
156 |
C |
p.
|
artikel
|
| 106 |
Reference LC-MS/MS method to detect fresh cheeses adulteration with whey
|
Valdemiro Alves de Oliveira, Luan
|
|
|
156 |
C |
p.
|
artikel
|
| 107 |
Relationship between gut microbiota and colorectal cancer: Probiotics as a potential strategy for prevention
|
Lee, Seung Yun
|
|
|
156 |
C |
p.
|
artikel
|
| 108 |
Remote sensory assessment of beer quality based on visual perception of foamability and biometrics compared to standard emotional responses from affective images
|
Gonzalez Viejo, Claudia
|
|
|
156 |
C |
p.
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