| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A comprehensive review of plant-derived salt substitutes: Classification, mechanism, and application
|
Bi, Yongzhao
|
|
|
194 |
C |
p.
|
artikel
|
| 2 |
Acrylamide and HMF occurrence and bioaccessibility in instant coffee and coffee substitutes. A study on isolated and milk-combined beverages
|
Delgado-Andrade, C.
|
|
|
194 |
C |
p.
|
artikel
|
| 3 |
Acrylamide in alternative snacks to potato: A review
|
Ferreira, Cristiane Lopes Pinto
|
|
|
194 |
C |
p.
|
artikel
|
| 4 |
A crystal engineering approach for rational design of curcumin crystals for Pickering stabilization of emulsions
|
Del Duca, Giulia
|
|
|
194 |
C |
p.
|
artikel
|
| 5 |
Advantages of UHT in retaining coconut milk aroma and insights into thermal changes of aroma compounds
|
Deng, Baohua
|
|
|
194 |
C |
p.
|
artikel
|
| 6 |
A new glycoprotein from pigeon egg: Study on its structure and digestive characteristics
|
Xiao, Yu
|
|
|
194 |
C |
p.
|
artikel
|
| 7 |
An overview on the Brazilian Coffea canephora scenario and the current chemometrics-based spectroscopic research
|
Baqueta, Michel Rocha
|
|
|
194 |
C |
p.
|
artikel
|
| 8 |
Antheraxanthin: Insights delving from biosynthesis to processing effects
|
Zhao, Zilong
|
|
|
194 |
C |
p.
|
artikel
|
| 9 |
Aroma component analysis by HS-SPME/GC–MS to characterize Lager, Ale, and sour beer styles
|
Edgar Herkenhoff, Marcos
|
|
|
194 |
C |
p.
|
artikel
|
| 10 |
Artificial intelligence decision making tools in food metabolomics: Data fusion unravels synergies within the hazelnut (Corylus avellana L.) metabolome and improves quality prediction
|
Squara, Simone
|
|
|
194 |
C |
p.
|
artikel
|
| 11 |
Beliefs, Evaluations, and use of commercial infant Food: A survey among German parents
|
Hässig-Wegmann, Alenica
|
|
|
194 |
C |
p.
|
artikel
|
| 12 |
Bioaccessibility of carotenoids, tocochromanols, and iron from common bean (Phaseolus vulgaris L.) landraces
|
Eckhof, Pia
|
|
|
194 |
C |
p.
|
artikel
|
| 13 |
Change in volatile profiles of wheat flour during maturation
|
Yu, Yingtao
|
|
|
194 |
C |
p.
|
artikel
|
| 14 |
Changes in stability, phytonutrients, 3-chloropropanol esters and glycidyl esters of peanut oil-based diacylglycerols during heat treatment
|
Lv, Yongsi
|
|
|
194 |
C |
p.
|
artikel
|
| 15 |
Characterization of the key differential aroma compounds in five dark teas from different geographical regions integrating GC–MS, ROAV and chemometrics approaches
|
Chen, Guohe
|
|
|
194 |
C |
p.
|
artikel
|
| 16 |
Comparative analysis of physical traits, mineral compositions, antioxidant contents, and metabolite profiles in five cherry tomato cultivars
|
Dong, Shuchao
|
|
|
194 |
C |
p.
|
artikel
|
| 17 |
Dynamic changes in volatile profiles and bacterial communities during natural fermentation of Mei yu, traditional Chinese fermented fish pieces
|
Yin, Hongmei
|
|
|
194 |
C |
p.
|
artikel
|
| 18 |
Editorial Board
|
|
|
|
194 |
C |
p.
|
artikel
|
| 19 |
Effect of commercial Saccharomyces cerevisiae and non-Saccharomyces yeasts on the chemical composition and bioaccessibility of pineapple wine
|
Almeida dos Anjos, Victor Hugo
|
|
|
194 |
C |
p.
|
artikel
|
| 20 |
Exploring chemical markers and identifying phenolic markers using a metabolomics strategy and chemometrics to study the different origins of defatted Coix seed
|
Wang, Yuming
|
|
|
194 |
C |
p.
|
artikel
|
| 21 |
Formulation of novel low-sodium salts using potassium salts and dietary polysaccharide
|
Lu, Wei
|
|
|
194 |
C |
p.
|
artikel
|
| 22 |
Gastrointestinal digestion of yerba mate, rosemary and green tea extracts and their subsequent colonic fermentation by human, pig or rat inocula
|
Correa, Vanesa Gesser
|
|
|
194 |
C |
p.
|
artikel
|
| 23 |
Genome-wide epigenetic dynamics of tea leaves under mechanical wounding stress during oolong tea postharvest processing
|
Zheng, Yucheng
|
|
|
194 |
C |
p.
|
artikel
|
| 24 |
Grapevine varieties show different sensitivities to flavonoid alterations caused by high temperatures under two irrigation conditions
|
Pascual, Inmaculada
|
|
|
194 |
C |
p.
|
artikel
|
| 25 |
High-resolution proteomics and machine-learning identify protein classifiers of honey made by Sicilian black honeybees (Apis mellifera ssp. sicula)
|
Biundo, Giulia
|
|
|
194 |
C |
p.
|
artikel
|
| 26 |
Identification and molecular mechanism of novel hypoglycemic peptide in ripened pu-erh tea: Molecular docking, dynamic simulation, and cell experiments
|
Wang, Teng
|
|
|
194 |
C |
p.
|
artikel
|
| 27 |
Impact of COVID-19 on Chinese urban consumers’ food safety knowledge and behavior – A comparative study between pre and post pandemic eras
|
Wang, Ke
|
|
|
194 |
C |
p.
|
artikel
|
| 28 |
Impact of processing steps (filtration, creaming and pasteurization) on the botanical classification of honey using LC-QTOF-MS
|
Tian, Lei
|
|
|
194 |
C |
p.
|
artikel
|
| 29 |
Impact of traditional and innovative cooking techniques on Italian black rice (Oryza sativa L., Artemide cv) composition
|
Colasanto, Antonio
|
|
|
194 |
C |
p.
|
artikel
|
| 30 |
Improving the texture of braised pork by gradient-temperature heating and its molecular mechanism
|
Yao, Yishun
|
|
|
194 |
C |
p.
|
artikel
|
| 31 |
In vitro digestion and functional properties of bovine β-casein: A comparison between adults and infants
|
Chen, Xiaoqian
|
|
|
194 |
C |
p.
|
artikel
|
| 32 |
Lightweight CNN combined with knowledge distillation for the accurate determination of black tea fermentation degree
|
Ding, Zezhong
|
|
|
194 |
C |
p.
|
artikel
|
| 33 |
Mannoproteins modulate olfactrory perception and copigmentation of organoleptic-active-components in wines: Effects and potential molecular mechanisms
|
Guo, Zhengbo
|
|
|
194 |
C |
p.
|
artikel
|
| 34 |
Mechanism of aroma formation in white tea treated with solar withering
|
Zou, Li
|
|
|
194 |
C |
p.
|
artikel
|
| 35 |
Microbiological quality and native lactic acid bacteria diversity of artisanal Mexican cheeses: A review
|
Cuevas-González, Paúl F.
|
|
|
194 |
C |
p.
|
artikel
|
| 36 |
Mismanagement and poor transparency in the European processed seafood supply revealed by DNA metabarcoding
|
Lorusso, Lucilia
|
|
|
194 |
C |
p.
|
artikel
|
| 37 |
Mycotoxins in plant-based beverages: An updated occurrence
|
Kerstner, Francine
|
|
|
194 |
C |
p.
|
artikel
|
| 38 |
New insights into the relationship between optical response and physicochemical properties in apple flesh: Hyperspectral microscope imaging technology
|
Wang, Zhenjie
|
|
|
194 |
C |
p.
|
artikel
|
| 39 |
Olfactory analysis of oolong tea sensory quality using composite nano-colorimetric sensor array
|
Lin, Hao
|
|
|
194 |
C |
p.
|
artikel
|
| 40 |
Optimization of differentiation conditions for porcine adipose-derived mesenchymal stem cells and analysis of fatty acids in cultured fat
|
Liu, Pei-Pei
|
|
|
194 |
C |
p.
|
artikel
|
| 41 |
Pizza3: A general simulation framework to simulate food-mechanical and food-deconstruction problems
|
Jenkinson, William
|
|
|
194 |
C |
p.
|
artikel
|
| 42 |
Preparation and properties of PCL coaxial electrospinning films with shell loaded with CEO and core coated LEO nanoemulsions
|
Huang, Yanru
|
|
|
194 |
C |
p.
|
artikel
|
| 43 |
Promoting starch interaction with genistein to slow starch digestion using an antisolvent method
|
Yang, Ying
|
|
|
194 |
C |
p.
|
artikel
|
| 44 |
Protective effects of Chinese bayberry pomace wine against oxidative stress on Drosophila melanogaster
|
Zhu, Yanyun
|
|
|
194 |
C |
p.
|
artikel
|
| 45 |
Reactive species of plasma-activated water for murine norovirus 1 inactivation
|
Wang, Fengqing
|
|
|
194 |
C |
p.
|
artikel
|
| 46 |
Recent advances in the potential of Phyllanthus emblica L. and its related foods for combating metabolic diseases through methylglyoxal trapping
|
Chen, Sheng-Yi
|
|
|
194 |
C |
p.
|
artikel
|
| 47 |
“Spicy Touch”: Cross-modal associations between hand-feel touch and capsaicin-induced oral irritation
|
Pramudya, Ragita C.
|
|
|
194 |
C |
p.
|
artikel
|
| 48 |
Sprouted wheat wholemeal as a techno-functional ingredient in hard pretzels
|
Abdi, Reihaneh
|
|
|
194 |
C |
p.
|
artikel
|
| 49 |
Study of starch molecular structure–property relations provides new insight into slowly digested rice development
|
Feng, Puxu
|
|
|
194 |
C |
p.
|
artikel
|
| 50 |
Temporal dominance of Sensations: Do different concepts of “dominance” affect the results?
|
Amorim, Katiúcia Alves
|
|
|
194 |
C |
p.
|
artikel
|
| 51 |
The fate of Alternaria toxin tenuazonic acid (TeA) during the processing chain of wheat flour products and risk control strategies for mycotoxins
|
Ji, Xiaofeng
|
|
|
194 |
C |
p.
|
artikel
|
| 52 |
The influence mechanism of pH and polyphenol structures on the formation, structure, and digestibility of pea starch-polyphenol complexes via high-pressure homogenization
|
Luo, Dan
|
|
|
194 |
C |
p.
|
artikel
|
| 53 |
The role of culture in the representation of probiotic foods
|
Machado-Oliveira, Michele Christine
|
|
|
194 |
C |
p.
|
artikel
|
| 54 |
Ultrasound-assisted extraction of anthocyanins from grape pomace using acidified water: Assessing total monomeric anthocyanin and specific anthocyanin contents
|
Decker, Betina Louise Angioletti
|
|
|
194 |
C |
p.
|
artikel
|
| 55 |
Unraveling the effective inhibition of α-terpinol and terpene-4-ol against Aspergillus carbonarius: Antifungal mechanism, ochratoxin A biosynthesis inhibition and degradation perspectives
|
Liu, Rong
|
|
|
194 |
C |
p.
|
artikel
|
| 56 |
Unraveling the mechanism of aroma loss during prolonged hot air drying of non-smoked bacon: Insights into aroma compounds generation and retention
|
Wu, Han
|
|
|
194 |
C |
p.
|
artikel
|
| 57 |
Untargeted metabolomics analysis using UPLC-QTOF/MS and GC–MS to unravel changes in antioxidant activity and compounds of almonds before and after roasting
|
Shan, Xiao
|
|
|
194 |
C |
p.
|
artikel
|
| 58 |
Volatilome changes during black truffle (Tuber melanosporum) ontogeny
|
Marco, Pedro
|
|
|
194 |
C |
p.
|
artikel
|
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