| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A combined drying process involving hot air and roasting for improving summer congou black tea quality
|
Liu, Fei
|
|
|
201 |
C |
p.
|
artikel
|
| 2 |
A comprehensive quantitative LC-MS/MS method for rapid gelatin source identification in food products: Comparison with PCR
|
Kwon, Jeongeun
|
|
|
201 |
C |
p.
|
artikel
|
| 3 |
A comprehensive review on anti-allergic natural bioactive compounds for combating food allergy
|
Liu, Lu
|
|
|
201 |
C |
p.
|
artikel
|
| 4 |
AI-based processing of future prepared foods: Progress and prospects
|
Huang, Jinjin
|
|
|
201 |
C |
p.
|
artikel
|
| 5 |
Analysis of the effect of three different blanching processes on the flavor profile of peeled and unpeeled broad beans
|
Shi, Lu
|
|
|
201 |
C |
p.
|
artikel
|
| 6 |
An ammonia-responsive aerogel-type colorimetric sensor for non-destructive monitoring of shrimp freshness
|
Qin, Jichao
|
|
|
201 |
C |
p.
|
artikel
|
| 7 |
A near-infrared amine/HSO3 - probe with colorimetric and fluorescent ultrafast response and its application in food samples and visual evaluation of salmon freshness
|
Zhong, Keli
|
|
|
201 |
C |
p.
|
artikel
|
| 8 |
An exploratory study on the development of a sensory wheel affiliated with the emotional lexicon for chrysanthemum infusion
|
Xia, Yixun
|
|
|
201 |
C |
p.
|
artikel
|
| 9 |
A NIR fluorescent probe based on carbamoyl oxime with high specificity for detecting ferrous ions in food and in vivo
|
Liu, Caiyun
|
|
|
201 |
C |
p.
|
artikel
|
| 10 |
Antibacterial activity of zinc oxide nanoparticles against Shewanella putrefaciens and its application in preservation of large yellow croaker (Pseudosciaena crocea)
|
Liu, Mengqing
|
|
|
201 |
C |
p.
|
artikel
|
| 11 |
Aroma analysis and biomarker screening of 27 tea cultivars based on four leaf color types
|
Wang, Feiquan
|
|
|
201 |
C |
p.
|
artikel
|
| 12 |
A strategy for the quality control in Polyrhachis dives: Identification and quantification of specific peptides using untargeted and targeted mass spectrometry approaches
|
Chen, Xialin
|
|
|
201 |
C |
p.
|
artikel
|
| 13 |
Changes in functional activities and volatile flavor compounds of fermented mung beans, cowpeas, and quinoa started with Bacillus amyloliquefaciens SY07
|
Ren, Dirong
|
|
|
201 |
C |
p.
|
artikel
|
| 14 |
Chitosan decoration enhanced the thermal and ultraviolet resistance of vitamin A-vitamin D coencapsulated in OSA starch-stabilized emulsion by regulating viscoelasticity, interfacial thickness and structure
|
Fan, Chunli
|
|
|
201 |
C |
p.
|
artikel
|
| 15 |
Chitosan suspension enriched with phenolics extracted from pineapple by-products as bioactive coating for liposomes: Physicochemical properties and in vitro cytotoxicity
|
Bassan, Luana Tortelli
|
|
|
201 |
C |
p.
|
artikel
|
| 16 |
Comparative analysis of LC-HRMS profiling, ATR FT-IR spectroscopy, antioxidant, anti-diabetic, and anti-tyrosinase activities of extracts from Cotoneaster frigidus Wall. Ex Lindl. “Cornubia” fruit
|
Cakmak, Ummuhan
|
|
|
201 |
C |
p.
|
artikel
|
| 17 |
Comparative performance of artificial neural networks and support vector Machines in detecting adulteration of apple juice concentrate using spectroscopy and time domain NMR
|
Cavdaroglu, Cagri
|
|
|
201 |
C |
p.
|
artikel
|
| 18 |
Compositional analysis of baru (Dipteryx alata Vogel) pulp highlighting its industrial potential
|
Monteiro, Gracieli de Miranda
|
|
|
201 |
C |
p.
|
artikel
|
| 19 |
Deep learning enabled rapid classification of yeast species in food by imaging of yeast microcolonies
|
Park, Hyeon Woo
|
|
|
201 |
C |
p.
|
artikel
|
| 20 |
Development and characterization of soy protein-based custard-like soft foods for elderly individuals with swallowing difficulties
|
Qin, Yuxin
|
|
|
201 |
C |
p.
|
artikel
|
| 21 |
Development of pullulan/gellan gum films loaded with astaxanthin nanoemulsion for enhanced strawberry preservation
|
Yao, Liuchun
|
|
|
201 |
C |
p.
|
artikel
|
| 22 |
Dietary proteins from various sources have different effects on short-term food intake and intestinal hormone secretion
|
Fleury, Léa
|
|
|
201 |
C |
p.
|
artikel
|
| 23 |
Dynamics of microbial communities and metabolites during the fermentation of Ningxia goji berry wine: An integrated metagenomics and metabolomics approach
|
Peng, Qi
|
|
|
201 |
C |
p.
|
artikel
|
| 24 |
Editorial Board
|
|
|
|
201 |
C |
p.
|
artikel
|
| 25 |
Effect of induced electric field treatment on structural and physicochemical properties of wheat bran to enhance soluble dietary fiber content
|
Qin, Shaoshuang
|
|
|
201 |
C |
p.
|
artikel
|
| 26 |
Effect of nutrition warning, brand, and claims on the perception of product healthiness by Brazilian consumers
|
França, Carolina Gama
|
|
|
201 |
C |
p.
|
artikel
|
| 27 |
Effect of shaking and piling processing on improving the aroma quality of green tea
|
Tu, Zheng
|
|
|
201 |
C |
p.
|
artikel
|
| 28 |
Effects of catechins with different structure characteristics on the structure and properties of gluten-catechin covalent complex
|
Ma, Qiu-Yue
|
|
|
201 |
C |
p.
|
artikel
|
| 29 |
Effects of glycosidases and GSH pretreatments, fermentation temperatures, and aging time on the physicochemical, organic acids, and aroma profiles of perry
|
Liu, Jian
|
|
|
201 |
C |
p.
|
artikel
|
| 30 |
Effects of high hydrostatic pressure on the structural, physicochemical, and functional characteristics of buffalo milk casein
|
He, Penglin
|
|
|
201 |
C |
p.
|
artikel
|
| 31 |
Effects of unsaturated C18 fatty acids on “glucose-glutathione” Maillard reaction: Comparison and formation pathways of initial stage and meaty flavor compounds
|
Du, Wenbin
|
|
|
201 |
C |
p.
|
artikel
|
| 32 |
Encapsulated fucoxanthin improves the functional properties and storage stability of Undaria Pinnatifida and apple freeze-dried snack food during accelerated storage
|
Ren, Jiaying
|
|
|
201 |
C |
p.
|
artikel
|
| 33 |
Engineering antibacterial plasma-polymerized polyethylene glycol-ZnO nanocomposite coatings for extending pork sausage shelf life
|
Zabihzadeh Khajavi, Maryam
|
|
|
201 |
C |
p.
|
artikel
|
| 34 |
Enhancing gel and 3D printing performance of lipid-enhanced skipjack tuna (Katsuwonus pelamis) surimi via Pickering high internal phase emulsion
|
Sun, Ying
|
|
|
201 |
C |
p.
|
artikel
|
| 35 |
Enhancing shelf-life of dried goji berry: Effects of drying methods and packaging conditions on browning evolution
|
Zhang, An-An
|
|
|
201 |
C |
p.
|
artikel
|
| 36 |
Enhancing the physical and oxidative stability of hempseed protein emulsion via comparative enzymolysis with different proteases: Interfacial properties of the adsorption layer
|
Wang, Qingling
|
|
|
201 |
C |
p.
|
artikel
|
| 37 |
Enhancing walnut butter with a pea protein isolate-pectin-pterostilbene complex: Physicochemical properties and stability analysis
|
Tang, Zonghui
|
|
|
201 |
C |
p.
|
artikel
|
| 38 |
(E)-2-Octenal inhibits Neofusicoccum parvum growth by disrupting mitochondrial energy metabolism and is a potential preservative for postharvest mango
|
Tan, Xiaoli
|
|
|
201 |
C |
p.
|
artikel
|
| 39 |
Ergothioneine exerts neuroprotective effects in Parkinson’s disease: Targeting α-synuclein aggregation and oxidative stress
|
Gao, Wen
|
|
|
201 |
C |
p.
|
artikel
|
| 40 |
Evaluation of edible quality and processing suitability of segmented products from silver carp under different thermal processing methods
|
Yu, Xinlei
|
|
|
201 |
C |
p.
|
artikel
|
| 41 |
Evaluation of key taste components in Huangjin green tea based on electronic tongue technology
|
Zan, Jiezhong
|
|
|
201 |
C |
p.
|
artikel
|
| 42 |
Exploring characteristics of instant fried noodle enriched with cross-linked phosphorylated type 4 resistant wheat starch: Insights from its microstructure, textural properties, and in-vitro starch digestibility
|
Sha, Xianying
|
|
|
201 |
C |
p.
|
artikel
|
| 43 |
Fabrication and saltiness enhancement of salt hollow particles by interface migration
|
Ye, Kailin
|
|
|
201 |
C |
p.
|
artikel
|
| 44 |
Fermentation of American elderberry juice yields functional phytochemicals for spray dried protein–polyphenol ingredients
|
de Medeiros, Fábio Gonçalves Macêdo
|
|
|
201 |
C |
p.
|
artikel
|
| 45 |
Fermentation with Lactobacillus strains, Acetobacter pasteurianus, and Torulaspora delbrueckii D1-3 improves nutritional quality and volatile profile of sea buckthorn-based cereal beverage
|
Aregbe, Afusat Yinka
|
|
|
201 |
C |
p.
|
artikel
|
| 46 |
Gastroprotective effect of fucoidan from Sargassum siliquastrum against ethanol-induced gastric mucosal injury
|
Sun, Jinghe
|
|
|
201 |
C |
p.
|
artikel
|
| 47 |
Global Epidemiology and health risks of Bacillus cereus Infections: Special focus on infant foods
|
Li, Na
|
|
|
201 |
C |
p.
|
artikel
|
| 48 |
Glutaric anhydride esterification promotes wheat starch/glutein composite gel interaction: Formation, characterization, and oleogel applications
|
Lin, Qian
|
|
|
201 |
C |
p.
|
artikel
|
| 49 |
Green preparation of low-molecular-weight galactomannan from Gleditsia sinensis and mechanistic investigation on ameliorating nonalcoholic fatty liver disease
|
Feng, Chi
|
|
|
201 |
C |
p.
|
artikel
|
| 50 |
Highly sensitive smart chitosan/zein film cross-linked with Fe2+ chelated red radish anthocyanins nanoparticles for mushroom freshness monitoring
|
Yi, Fangxuan
|
|
|
201 |
C |
p.
|
artikel
|
| 51 |
High pressure processing at different hydration levels as a tool to enhance rice bran stability and techno-functionality
|
Grau-Fuentes, Eva
|
|
|
201 |
C |
p.
|
artikel
|
| 52 |
Identification of characteristic flavor compounds in steamed and baked Hu sheep mutton
|
Qiu, Yue
|
|
|
201 |
C |
p.
|
artikel
|
| 53 |
Identification of tea resources with high accumulation of 1-O-galloyl-6-O-luteoyl-α-D-glucose and comprehensive dissection of its variation
|
Wang, Liubin
|
|
|
201 |
C |
p.
|
artikel
|
| 54 |
Impact of β-casein variants on the formation of β-casomorphins in blue cheeses: Investigating key drivers through peptidomic analysis
|
Caira, Simonetta
|
|
|
201 |
C |
p.
|
artikel
|
| 55 |
Impact of polysaccharide addition on the technological aspects of low lactose milk powders
|
Sen, Chandrakanta
|
|
|
201 |
C |
p.
|
artikel
|
| 56 |
Impact of structure and composition on the digestibility and nutritional quality of alternative protein-rich extracts from the green seaweed Ulva lacinulata
|
Molina-Gilarranz, Irene
|
|
|
201 |
C |
p.
|
artikel
|
| 57 |
Impact of ultrasonic pretreatment on pumpkin seed protein: Effect on protease activities, protein structure, hydrolysis kinetics and functional properties
|
Pacheco, Ana Flávia Coelho
|
|
|
201 |
C |
p.
|
artikel
|
| 58 |
Improving the prebiotic activity and oxidative stability of carboxymethyl curdlan − quercetin conjugates stabilized Pickering emulsions for the colonic targeting delivery of curcumin
|
Li, Huan
|
|
|
201 |
C |
p.
|
artikel
|
| 59 |
Insight into the mechanism of gel properties, microstructure and flavor of surimi gels improved by wheat bran with different particle sizes
|
Mao, Ying
|
|
|
201 |
C |
p.
|
artikel
|
| 60 |
Insights into the potential quality markers of Rubus chingii Hu fruit at different growth stages
|
Yang, Ruiwen
|
|
|
201 |
C |
p.
|
artikel
|
| 61 |
Integrated biotechnological process based on submerged fermentation and sonotrode extraction as a valuable strategy to obtain phenolic enriched extracts from moringa leaves
|
Razola-Díaz, María del Carmen
|
|
|
201 |
C |
p.
|
artikel
|
| 62 |
Integrated metabolome and transcriptome analysis provides insights into the mechanisms of terpenoid biosynthesis in tea plants (Camellia sinensis)
|
Wei, Junchi
|
|
|
201 |
C |
p.
|
artikel
|
| 63 |
Integrative analysis of the impact of N2/CO2 on gabaron oolong tea aroma
|
Huang, Dongzhu
|
|
|
201 |
C |
p.
|
artikel
|
| 64 |
Investigating the hydrolysis of complex carbohydrates with salivary α-amylase
|
Hartley, Claudia
|
|
|
201 |
C |
p.
|
artikel
|
| 65 |
Isolation and ultrasonication of pearl millet protein: Effect on techno-functional, structural, molecular interaction, and rheological properties
|
Thakur, Kavita
|
|
|
201 |
C |
p.
|
artikel
|
| 66 |
Long-term effects of Nε-carboxymethyllysine intake on intestinal barrier permeability: Associations with gut microbiota and bile acids
|
Qiang, Xin
|
|
|
201 |
C |
p.
|
artikel
|
| 67 |
Machine learning driven benchtop Vis/NIR spectroscopy for online detection of hybrid citrus quality
|
Jiang, Tao
|
|
|
201 |
C |
p.
|
artikel
|
| 68 |
Maillard-derived mung bean protein-peach gum conjugates: A novel emulsifier to improve stability, antioxidants, and physicochemical properties of chia seed oil nanoemulsion
|
Siddiquy, Mahbuba
|
|
|
201 |
C |
p.
|
artikel
|
| 69 |
Maillard reaction inducing amino acids degradation can adjust the flavour characteristic of black tea
|
Li, Li
|
|
|
201 |
C |
p.
|
artikel
|
| 70 |
Metabolomics and ionomics reveal the quality differences among peach, acacia and karaya gums
|
Zhang, Kaiwei
|
|
|
201 |
C |
p.
|
artikel
|
| 71 |
Microbial lysates as low-cost serum replacements in cellular agriculture media formulation
|
Dolgin, James
|
|
|
201 |
C |
p.
|
artikel
|
| 72 |
Microbiota dynamics and metabolic mechanisms in fermented sausages inoculated with Lactiplantibacillus plantarum and Staphylococcus xylosus
|
Yang, Yulong
|
|
|
201 |
C |
p.
|
artikel
|
| 73 |
Microencapsulated phenolic compounds from organic coffee husk: Impacts on human gut microbiota and in vitro prebiotic potential
|
Silva, Gezaildo Santos
|
|
|
201 |
C |
p.
|
artikel
|
| 74 |
Microorganism-mediated production of anthocyanins: Current progress and future prospects
|
Shu, Chi
|
|
|
201 |
C |
p.
|
artikel
|
| 75 |
Modeling Geobacillus stearothermophilus spores inactivation in plant-based drinks to design UHT processing
|
Champidou, Chrysanthi
|
|
|
201 |
C |
p.
|
artikel
|
| 76 |
Modeling the growth and dynamics of uropathogenic Escherichia coli in sugarcane juice for shelf life predictions
|
Goh, Liu-Yean
|
|
|
201 |
C |
p.
|
artikel
|
| 77 |
Modulation of microbiota composition and markers of gut health after in vitro dynamic colonic fermentation of plant sterol-enriched wholemeal rye bread
|
Faubel, Nerea
|
|
|
201 |
C |
p.
|
artikel
|
| 78 |
Molecular characterization of exopolysaccharide from Periweissella beninensis LMG 25373T and technological properties in plant-based food production
|
Montemurro, Marco
|
|
|
201 |
C |
p.
|
artikel
|
| 79 |
Moringa oleifera in a modern time: A comprehensive review of its nutritional and bioactive composition as a natural solution for managing diabetes mellitus by reducing oxidative stress and inflammation
|
Gul, Palwasha
|
|
|
201 |
C |
p.
|
artikel
|
| 80 |
Multi-Omics analysis reveals the sensory quality and fungal communities of Tibetan teas produced by wet- and dry-piling fermentation
|
Chen, Shengxiang
|
|
|
201 |
C |
p.
|
artikel
|
| 81 |
Nanoencapsulation reduces the perception of carvacrol odor, enhances the control of Botrytis cinerea growth and preserves grape quality
|
Tópor, Athos
|
|
|
201 |
C |
p.
|
artikel
|
| 82 |
Non-targeted metabonomics reveals the effect of linalyl alcohol on Brochothrix thermophile and its potential application
|
Wang, Longteng
|
|
|
201 |
C |
p.
|
artikel
|
| 83 |
Nutrient based classification of Phyllospora comosa biomasses using machine learning algorithms: Towards sustainable valorisation
|
Somasundaram, Thiru Chenduran
|
|
|
201 |
C |
p.
|
artikel
|
| 84 |
Physico-chemical, nutritional, and anti-inflammatory properties of processed Garcinia pedunculata fruit: A combined in vitro and in silico approach
|
Borah, Twinkle
|
|
|
201 |
C |
p.
|
artikel
|
| 85 |
Pickering emulsion stabilized by hollow Zein/SSPS nanoparticles loaded with Thymol: Formation, characterization, and application in fruit preservation
|
Ren, Manni
|
|
|
201 |
C |
p.
|
artikel
|
| 86 |
Preparation and texture assessment of purple red rice bran anthocyanins-rice starch based dysphagia food masses
|
Zhang, Weidong
|
|
|
201 |
C |
p.
|
artikel
|
| 87 |
Prevention and control strategies for psychrophilic Pseudomonas fluorescens in food: A review
|
Ding, Ting
|
|
|
201 |
C |
p.
|
artikel
|
| 88 |
Protein hydrogel formation from chicken processing By-Products: Exploring applications in food
|
Oyom, William
|
|
|
201 |
C |
p.
|
artikel
|
| 89 |
Revealing the roles of solar withering and shaking processes on oolong tea manufacturing from transcriptome and volatile profile analysis
|
Wu, Ying-Jou
|
|
|
201 |
C |
p.
|
artikel
|
| 90 |
Screening of strains from pickles and evaluation of characteristics of different methods of fast and low salt fermented mustard leaves (Brassica juncea var. multiceps)
|
Liu, Zhenheng
|
|
|
201 |
C |
p.
|
artikel
|
| 91 |
Selenium nanoparticles modified with Ophiocordyceps gracilis polysaccharides: Enhancing stability, bioavailability, and anti-inflammatory efficacy
|
Qi, Xinya
|
|
|
201 |
C |
p.
|
artikel
|
| 92 |
Soybean protein isolate/dialdehyde sodium alginate hydrogels based on dynamic imine bond cross-linking: Synthesis and properties
|
Wang, Qi
|
|
|
201 |
C |
p.
|
artikel
|
| 93 |
Stabilization and extraction of alfalfa (Medicago sativa) protein following multiple postharvest processing techniques coupled with protease inactivation
|
Smovzhenko, Alisa
|
|
|
201 |
C |
p.
|
artikel
|
| 94 |
Storage stability evaluation of chicken seasoning by accelerating oil oxidation under different storage conditions
|
Xu, Haoyu
|
|
|
201 |
C |
p.
|
artikel
|
| 95 |
Strong, tough, antibacterial, antioxidant, biodegradable multi-functional intelligent hydrogel film for real-time detection and maintenance of salmon freshness
|
Yu, Kejin
|
|
|
201 |
C |
p.
|
artikel
|
| 96 |
Study on protein hydrolysis and microbial community changes during the fermentation of pork loin ham mediated by electrical stimulation
|
Liu, Yehua
|
|
|
201 |
C |
p.
|
artikel
|
| 97 |
Surfactant-free W/O high internal phase emulsions co-stabilized by beeswax and phytosterol crystal scaffold: A promising fat mimetic with enhanced mechanical and mouthfeel properties
|
Song, Ying
|
|
|
201 |
C |
p.
|
artikel
|
| 98 |
Sustainable extraction of phytoestrogens from soybean and okara using green solvents
|
Ferreira, Ramon S.B.
|
|
|
201 |
C |
p.
|
artikel
|
| 99 |
Synergistic effect of edible salts on the physicochemical properties of whey protein isolate-carrageenan complexes and their application as foam and emulsion stabilizers
|
Chen, Yu
|
|
|
201 |
C |
p.
|
artikel
|
| 100 |
The development of thickened fermented rice milk formulation for people with dysphagia: A view of multiple in vitro simulation methods
|
Lin, Zexue
|
|
|
201 |
C |
p.
|
artikel
|
| 101 |
The in-vitro digestibility of instant noodles: Interplay of texture, microstructure and starch structure
|
Li, Caili
|
|
|
201 |
C |
p.
|
artikel
|
| 102 |
The processing of shaking and standing improves the taste quality of summer black tea
|
Huang, Lunfang
|
|
|
201 |
C |
p.
|
artikel
|
| 103 |
The reaction mechanisms of ethylene oxide and propylene oxide with food Simulants: Based on experiments and computational analysis
|
Wang, Zishuo
|
|
|
201 |
C |
p.
|
artikel
|
| 104 |
The road of lipid migration in flaxseed (Linum usitatissimum L.) during germination
|
Dong, Yaoyao
|
|
|
201 |
C |
p.
|
artikel
|
| 105 |
The role of apricot kernels in shaping the microbial community composition during Massa Medicata Fermentata fermentation
|
Nie, Guangmin
|
|
|
201 |
C |
p.
|
artikel
|
| 106 |
The role of disulfide bonds in L-arginine ameliorating the quality of low-salt sturgeon surimi gels induced by microwave: Increasing the diameter and fractal dimension of network
|
Yuan, Li
|
|
|
201 |
C |
p.
|
artikel
|
| 107 |
The study on preparation, stability and anti-allergic efficacy of phycocyanin microcapsules
|
Lv, Liangtao
|
|
|
201 |
C |
p.
|
artikel
|
| 108 |
Towards microbial consortia in fermented foods for metabolic engineering and synthetic biology
|
Xin, Yongping
|
|
|
201 |
C |
p.
|
artikel
|
| 109 |
Transfer and risk assessment of perchlorate during green/black tea processing and brewing
|
Sun, Hezhi
|
|
|
201 |
C |
p.
|
artikel
|
| 110 |
Trends in pretreatment and determination methods for furfurals in foods: Update since 2017
|
Zhao, Tong-yi
|
|
|
201 |
C |
p.
|
artikel
|
| 111 |
True ileal amino acid digestibility and digestible indispensable amino acid scores (DIAASs) of cooked tropical peas
|
David, Jérémie
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