| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Adolescents as food designers: The value of co-creation for the development of healthy dairy products
|
Pinesso Ribeiro, Ana Cristina
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200 |
C |
p.
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artikel
|
| 2 |
Analysis of bioactive substances in mutton and their effects on the quality of minced mutton
|
Cheng, Chengpeng
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200 |
C |
p.
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artikel
|
| 3 |
Antibacterial mechanism of vitamin K3-mediated photodynamic inactivation against Pseudomonas fluorescens and its influences on blunt bream (Megalobrama amblycephala) quality
|
Ji, Shuiqing
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200 |
C |
p.
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artikel
|
| 4 |
Antioxidative and mineral-binding food-derived peptides: Production, functions, metal complexation conditions, and digestive fate
|
Zhao, Changhui
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200 |
C |
p.
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artikel
|
| 5 |
Atmosphere-controlled high-voltage electrospray for improving conductivity, flexibility, and antibacterial properties of chitosan films
|
Yang, Qi
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200 |
C |
p.
|
artikel
|
| 6 |
Bench scale Layer-by-Layer microencapasulation of Lactiplantibacillus plantarum WCFS1
|
Romano, Nelson
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200 |
C |
p.
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artikel
|
| 7 |
Bioavailability of encapsulated rosmarinic acid and β-Carotene in beef Sausages: A Caco-2 cell study
|
Bako, Hadiza Kabir
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200 |
C |
p.
|
artikel
|
| 8 |
Bioavailability study of OTA, ZEN, and AFB1 along with bioactive compounds from tiger nut beverage and its by-products
|
Llorens, P.
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200 |
C |
p.
|
artikel
|
| 9 |
Calcium alginate reinforced zwitterionic double network hydrogel with mechanical robustness and antimicrobial activity for freshwater shrimp spoilage detection
|
Wang, Hongzhen
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200 |
C |
p.
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artikel
|
| 10 |
Campylobacter spp. in chicken meat from traditional markets in Peru and its impact measured through a quantitative microbiological risk assessment
|
Gonzales, Brenda L.
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200 |
C |
p.
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artikel
|
| 11 |
Changes in flavor quality of marinated Chinese mitten crab (Eriocheir sinensis) with vacuum pack during cold storage
|
Xu, Miaoyiqing
|
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200 |
C |
p.
|
artikel
|
| 12 |
Changes of shrimp myofibrillar proteins hydrolyzed by Virgibacillus proteases: Structural characterization, mechanism visualization, and flavor compound formation
|
Yao, Hongli
|
|
|
200 |
C |
p.
|
artikel
|
| 13 |
Characterization, adsorption kinetic and in vitro release behavior of curcumin loaded with porous mannitol and porous lactose: Template agent method vs. Pore-forming agent method
|
Li, Zhe
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200 |
C |
p.
|
artikel
|
| 14 |
Characterization of key flavor compounds in cinnamon bark oil extracts using principal component analysis
|
Xing, Jiahao
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200 |
C |
p.
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artikel
|
| 15 |
Characterization of perceptual interactions among aroma compounds found in Rose damascena and Angelica dahurica root essential oil with threshold, S-curve, σ-τ plot and molecular docking
|
Yuan, Weijian
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200 |
C |
p.
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artikel
|
| 16 |
Chrysanthemum morifolium Ramat. as a traditional tea material: Unraveling the influence of kill-green process on drying characteristics, phytochemical compounds, and volatile profile
|
Xu, Huihuang
|
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|
200 |
C |
p.
|
artikel
|
| 17 |
Co-evolutionary dynamics of microbial communities and flavor profiles during natural fermentation of Cabernet Sauvignon and Merlot: A comparative study within a single vineyard
|
Liu, Qinqin
|
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|
200 |
C |
p.
|
artikel
|
| 18 |
Consumer evaluations of commercially available plant-based cheddar cheese alternatives reveal inferior taste, nutrition and emotional appeal
|
Jaeger, Sara R.
|
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200 |
C |
p.
|
artikel
|
| 19 |
Contributing factors to the migration of antimicrobials in active packaging films
|
García-Anaya, Mayra C.
|
|
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200 |
C |
p.
|
artikel
|
| 20 |
Control of rotavirus by sequential stress of disinfectants and gamma irradiation in leafy vegetable industry
|
Han, Sangha
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200 |
C |
p.
|
artikel
|
| 21 |
Copigmentation effect on red cabbage anthocyanins, investigation of their cellular viability and interaction mechanism
|
Singh, Sarvpreet
|
|
|
200 |
C |
p.
|
artikel
|
| 22 |
Corrigendum to “Astaxanthin from microalgae: A review on structure, biosynthesis, production strategies and application” [Food Res. Int. 176 (2024) 113841]
|
Debnath, Taniya
|
|
|
200 |
C |
p.
|
artikel
|
| 23 |
Corrigendum to “Exploring the diversity of native Lachancea thermotolerans strains isolated by sugary extracts from manna ash to modulate the flavour of sour beers” [Food Res. Int. 199 (2025) 1–14/115328]
|
Pirrone, Antonino
|
|
|
200 |
C |
p.
|
artikel
|
| 24 |
Differences in bacterial community structure and volatile flavor substance of industrial-scale tiger skin chicken feet stored at air packaging and vacuum packaging
|
Chen, Xingguang
|
|
|
200 |
C |
p.
|
artikel
|
| 25 |
Editorial Board
|
|
|
|
200 |
C |
p.
|
artikel
|
| 26 |
Effect of curcumin loaded in nanoemulsion basil seed gum coating on the reduction of acrylamide and oil absorption in fried potato strips
|
Abdolshah, Mahya
|
|
|
200 |
C |
p.
|
artikel
|
| 27 |
Effect of fructooligosaccharides in full-hydrated lactic acid bacteria membrane models during thermal stress: A molecular simulation study
|
Ferreira, Tiago H.
|
|
|
200 |
C |
p.
|
artikel
|
| 28 |
Effect of Maillard reaction on the allergenicity of crude extract of Mactra quadrangularis
|
Li, Fa-Jie
|
|
|
200 |
C |
p.
|
artikel
|
| 29 |
Effects of stir-frying on chemical profile, sensory quality and antioxidant activity of Chrysanthemi Flos: A metabolomics and sensory study
|
Ding, Yangfei
|
|
|
200 |
C |
p.
|
artikel
|
| 30 |
Effects of UV-A irradiation and microbial fermentation on the physicochemical, microstructure and functional properties of okara
|
Lei, Ya-Ting
|
|
|
200 |
C |
p.
|
artikel
|
| 31 |
Enhancing fermented vegetable flavor with Lactobacillus plantarum and Rhodotorula mucilaginosa
|
Liang, Jiaqian
|
|
|
200 |
C |
p.
|
artikel
|
| 32 |
Eurotium-Cristatum fermented black tea alleviates ulcerative colitis through the PPARγ-NF-κB signaling axis
|
Liu, Changwei
|
|
|
200 |
C |
p.
|
artikel
|
| 33 |
Evaluation of minced beef quality fortified with edible microalgae species during cryogenic storage
|
Farag, Manar M.A.
|
|
|
200 |
C |
p.
|
artikel
|
| 34 |
Exploring the freshness biomarker and volatiles formation in stored pork by means of lipidomics and volatilomics
|
Zhang, Yuping
|
|
|
200 |
C |
p.
|
artikel
|
| 35 |
Exploring the significance of emerging blue food processing technologies for sustainable development
|
Pandey, Vinay Kumar
|
|
|
200 |
C |
p.
|
artikel
|
| 36 |
Exploring the synergistic effect of Lactiplantibacillus plantarum 1–24-LJ and lipase on improving Quality, Flavor, and safety of Suanzharou
|
Pei, Qixuan
|
|
|
200 |
C |
p.
|
artikel
|
| 37 |
Fates of bioactive compounds and antioxidant activities of red pitaya pulp upon in vitro gastrointestinal digestion
|
Lin, Xian
|
|
|
200 |
C |
p.
|
artikel
|
| 38 |
Fractionation of pequi pulp oil and modeling by thermodynamic phase equilibrium theory
|
Sobral, Dhayna O.
|
|
|
200 |
C |
p.
|
artikel
|
| 39 |
Heterogeneous amylopectin delays short-term retrogradation via fabricating a binary gel network within steamed cold noodles
|
Zhu, Zhijie
|
|
|
200 |
C |
p.
|
artikel
|
| 40 |
How peptide migration and fraction bioactivity are modulated by applied electrical current conditions during electromembrane process separation: A comprehensive machine learning-based peptidomic approach
|
Cournoyer, Aurore
|
|
|
200 |
C |
p.
|
artikel
|
| 41 |
How thawing and salting affects the post-cooked quality of frozen beef: New insights into the mechanism of fiber morphology evolution and water migration
|
Lin, Hengxun
|
|
|
200 |
C |
p.
|
artikel
|
| 42 |
Identification of 3-methoxytyramine as a specific biomarker for beet-sugar-fed honey: A two year surveillance study in South Korea
|
Lee, Su hee
|
|
|
200 |
C |
p.
|
artikel
|
| 43 |
Impact of cold plasma-assisted Non-thermal deamidation and glycosylation on the construction of sugar derivative-zein conjugates for enhancing pickering foam stability: Technical principles and molecular interactions
|
Qu, Zihan
|
|
|
200 |
C |
p.
|
artikel
|
| 44 |
Impact of storage temperature and ultraviolet irradiation on rotavirus survival on food matrices
|
Zhang, Yuan
|
|
|
200 |
C |
p.
|
artikel
|
| 45 |
Improving ultrafiltration efficiency of acidified skim milk using bipolar membrane electrodialysis: Impact on protein concentrate composition, process performance, and fouling
|
Merkel, Arthur
|
|
|
200 |
C |
p.
|
artikel
|
| 46 |
Impurity detection of premium green tea based on improved lightweight deep learning model
|
Ding, Zezhong
|
|
|
200 |
C |
p.
|
artikel
|
| 47 |
Inactivation and sublethal injury of Salmonella Typhimurium on beef and in aqueous solution treated with lactic acid
|
Man, Yunshuang
|
|
|
200 |
C |
p.
|
artikel
|
| 48 |
Inhibition of acrylamide and α-amylase and α-glucosidase activities in Echium amoenum powder fortified biscuits
|
Mofidipour, Maryam
|
|
|
200 |
C |
p.
|
artikel
|
| 49 |
Insect-based food products: A scoping literature review
|
Colamatteo, Ilenia
|
|
|
200 |
C |
p.
|
artikel
|
| 50 |
Insight into the impact of various processing stages on metabolites and flavors in jujube jam
|
Liu, Jun
|
|
|
200 |
C |
p.
|
artikel
|
| 51 |
Insights into the regulation mechanisms of dual hydrothermal treatment on the structure and digestive characteristics of A- and B-type wheat starch granules
|
Zhang, Sijie
|
|
|
200 |
C |
p.
|
artikel
|
| 52 |
Integrated omics analysis reveals the interactions among ROS metabolism and malate metabolism associated with chilling tolerance in peach fruit treated with hot air
|
Zhou, Dandan
|
|
|
200 |
C |
p.
|
artikel
|
| 53 |
Inulin or xylooligosaccharide addition to dulce de leche affects consumers’ sensory experience and emotional response
|
Tavares Filho, Elson Rogério
|
|
|
200 |
C |
p.
|
artikel
|
| 54 |
Label-free quantitative proteomics of commercial rice beverages reveals the presence of high amounts of exogenous amylases
|
Battisti, Ilaria
|
|
|
200 |
C |
p.
|
artikel
|
| 55 |
Lipidomics of coconut, almond and soybean milks – Detailed analysis of polar lipids and comparison with bovine milk
|
Blasi, Francesca
|
|
|
200 |
C |
p.
|
artikel
|
| 56 |
Lipophilic antioxidants in edible oils: Mechanisms, applications and interactions
|
Liu, Xuejing
|
|
|
200 |
C |
p.
|
artikel
|
| 57 |
“Low Carbon Brazilian Beef”: How is it perceived by Brazilians?
|
Lopes, Carla Machado de Araujo
|
|
|
200 |
C |
p.
|
artikel
|
| 58 |
Mechanisms by which Ganglioside GM1, a specific type of glycosphingolipid, ameliorates BMAA-induced neurotoxicity in early-life stage of zebrafish embryos
|
Liu, Yanjun
|
|
|
200 |
C |
p.
|
artikel
|
| 59 |
Mechanistic Insights into the interaction between aldehyde aroma compounds and β-Casein through Multi-Spectroscopy and molecular dynamics
|
Chen, Chen
|
|
|
200 |
C |
p.
|
artikel
|
| 60 |
Metagenomic and metabolomic profiling analyses to unravel the formation mechanism of n-propanol during the first and second round of Jiangxiangxing Baijiu fermentation
|
Wang, Cailing
|
|
|
200 |
C |
p.
|
artikel
|
| 61 |
Metatranscriptomic insights into the mechanism of 'Multiple Qu' utilization in Jian-flavor Baijiu fermentation
|
Xu, Shanshan
|
|
|
200 |
C |
p.
|
artikel
|
| 62 |
Micellar casein and sodium caseinate supramolecular structure differently impacts subsequent food intake in pigs
|
Guerin, Sylvie
|
|
|
200 |
C |
p.
|
artikel
|
| 63 |
Microbial production of food lipids using the oleaginous yeast Apiotrichum brassicae
|
Småros, Fiona
|
|
|
200 |
C |
p.
|
artikel
|
| 64 |
Nutritional and technological potential of umbu-caja and soursop co-product flours
|
Lana, Valeria Silva de
|
|
|
200 |
C |
p.
|
artikel
|
| 65 |
Pesticide risk perception as an attitudinal mediator: Exploratory research with farm managers and consumers
|
Meira, Ana Paula Gasques
|
|
|
200 |
C |
p.
|
artikel
|
| 66 |
Photodynamic inactivation mediated by natural alizarin on bacteria for the safety of fresh-cut apples
|
Li, Xiang
|
|
|
200 |
C |
p.
|
artikel
|
| 67 |
Physicochemical and aromatic properties of iron-enriched tomato paste during storage
|
Aghilinategh, Nahid
|
|
|
200 |
C |
p.
|
artikel
|
| 68 |
Polyphenols as reactive carbonyl substances regulators: A comprehensive review of thermal processing hazards mitigation
|
Chen, Nuo
|
|
|
200 |
C |
p.
|
artikel
|
| 69 |
Precision fermentation in the realm of microbial protein production: State-of-the-art and future insights
|
Pereira, Alzira Aparecida
|
|
|
200 |
C |
p.
|
artikel
|
| 70 |
Prediction of individual total amino acids and free amino acids in Chinese Holstein cows milk using mid-infrared spectroscopy and their phenotypic variability
|
Chu, Chu
|
|
|
200 |
C |
p.
|
artikel
|
| 71 |
Pre-exposure of Lactobacillus acidophilus to stress conditions impacts the metabolites and bioaccessibility of calcium and carotenoids in fermented dairy products
|
Graça, Juliana S.
|
|
|
200 |
C |
p.
|
artikel
|
| 72 |
Preparation, characterization, stability and replenishing calcium ability of Moringa oleifera leaf peptide-calcium chelates
|
Men, Deying
|
|
|
200 |
C |
p.
|
artikel
|
| 73 |
Protein oxidation: The effect of different preservation methods or phenolic additives during chilled and frozen storage of meat/meat products
|
Günal-Köroğlu, Deniz
|
|
|
200 |
C |
p.
|
artikel
|
| 74 |
Proximate composition, peptide characterization and bioactive properties of faba bean blanching water
|
Feng, Ziqian
|
|
|
200 |
C |
p.
|
artikel
|
| 75 |
Relationship between physicochemical properties, non-volatile substances, and microbial diversity during the processing of dry-cured Spanish mackerel
|
Wang, Shanyu
|
|
|
200 |
C |
p.
|
artikel
|
| 76 |
Responses of intestinal microbiota to inulin was initial microbiota context dependent and affected by the supplementation dosage
|
An, Ran
|
|
|
200 |
C |
p.
|
artikel
|
| 77 |
Risk ranking of mycotoxins in plant-based meat and dairy alternatives under protein transition scenarios
|
Schryvers, Sofie
|
|
|
200 |
C |
p.
|
artikel
|
| 78 |
Sensory dynamic profile and consumer acceptance of short-dough biscuits with reduced sucrose and thaumatin addition
|
Kawakami, Cintia Akina
|
|
|
200 |
C |
p.
|
artikel
|
| 79 |
Structural, physicochemical and in vitro digestibility of white kidney bean protein-corn starch complexes under various heat treatments
|
Wu, Xiuli
|
|
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200 |
C |
p.
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artikel
|
| 80 |
Structure identification of myricetin-phenylacetaldehyde adducts and their potential biological activities
|
Xie, Lei
|
|
|
200 |
C |
p.
|
artikel
|
| 81 |
Study of the release kinetics of Ethyl Lauroyl Arginate from poly(3-hydroxybutyrate-co-3-hydroxyvalerate) active films
|
Nicosia, Carola
|
|
|
200 |
C |
p.
|
artikel
|
| 82 |
Synthesis of piceid lipoate and the effect and micro-mechanism of alpha-lipoic acid moiety on its antioxidant activity
|
Xu, Hai-Xia
|
|
|
200 |
C |
p.
|
artikel
|
| 83 |
Tailored recovery of antioxidant fractions enriched in caffeine and phenolic compounds from coffee pulp using ethanol-modified supercritical carbon dioxide
|
Hu, Shuai
|
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200 |
C |
p.
|
artikel
|
| 84 |
The construction of a double-layer colon-targeted delivery system based on zein-shellac complex and gelatin-isomaltooligosaccharide Maillard product: In vitro and in vivo evaluation
|
Jia, Mingjie
|
|
|
200 |
C |
p.
|
artikel
|
| 85 |
The effect of supplemental LED lighting in the range of UV, blue, and red wavelengths at different ratios on the accumulation of phenolic compounds in pak choi and swiss chard
|
Wessler, Caspar-Friedrich
|
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200 |
C |
p.
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artikel
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| 86 |
The influence of temperature induced changes in the composition of MFGM on membrane phase transition and nanomechanical properties
|
Pan, Ruize
|
|
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200 |
C |
p.
|
artikel
|
| 87 |
The protein ingredient quality of infant formula influences colonic physiology and microbiota and the serum metabolomic profile in neonatal mini-piglets
|
Chauvet, Lucile
|
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200 |
C |
p.
|
artikel
|
| 88 |
The use of green technologies for processing lupin seeds (Lupinus angustifolius L.): Extraction of non-polar and polar compounds for concentrated-protein flour production
|
Náthia-Neves, Grazielle
|
|
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200 |
C |
p.
|
artikel
|
| 89 |
The valorization of grape pomace from Montepulciano winemaking: A new source of functional ingredients for sustainable food industry
|
Ferrara, Alessandra
|
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200 |
C |
p.
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artikel
|
| 90 |
Towards healthier low-sugar and low-fat beverages: Design, production, and characterization
|
Yang, Chen
|
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200 |
C |
p.
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artikel
|
| 91 |
Unlocking dual-mode enzyme activities on bacterial surface: Directional recognition and swift capture of Alicyclobacillus acidoterrestris from fruit juices
|
Li, Bingzhi
|
|
|
200 |
C |
p.
|
artikel
|
| 92 |
Vegetables containing sulfur compounds promote trans-isomerization of unsaturated fatty acids in triacylglycerols during the cooking process
|
Obi, Junji
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200 |
C |
p.
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artikel
|
| 93 |
Wine tasting Demystified: Celebrating Professor Wendy Parr’s contribution to the understanding of wine tasting and wine tasters – An Introduction
|
Rodrigues, Heber
|
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200 |
C |
p.
|
artikel
|
| 94 |
Yeast community in the first-round fermentation of sauce-flavor Baijiu: Source, succession and metabolic function
|
Chen, Zheng-Pei
|
|
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200 |
C |
p.
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artikel
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