| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A predictive approach to reducing strawberry post-harvest waste: Impact of storage conditions and water activity on Botrytis cinerea germination
|
Rabasco-Vílchez, Laura
|
|
|
210 |
C |
p.
|
artikel
|
| 2 |
Ciprofloxacin-resistant Salmonella Typhimurium demonstrates cross-tolerance to heat treatments in liquid food matrices
|
Campillo, Raúl
|
|
|
210 |
C |
p.
|
artikel
|
| 3 |
Decoding the quantitative structure-activity relationship and astringency formation mechanism of oxygenated aromatic compounds
|
Zhang, Zhibin
|
|
|
210 |
C |
p.
|
artikel
|
| 4 |
Editorial Board
|
|
|
|
210 |
C |
p.
|
artikel
|
| 5 |
Evaluation of color photostability and structure of thylakoids in isolation and after undergoing food processing treatments
|
Wen, Xin-Yao
|
|
|
210 |
C |
p.
|
artikel
|
| 6 |
High-moisture soy protein extrudates with different moisture contents: Texture, structure, and in vitro digestion characteristics
|
Zang, Yiyu
|
|
|
210 |
C |
p.
|
artikel
|
| 7 |
Impact of kdpE gene deletion on virulence and environmental resilience in Cronobacter sakazakii
|
Shi, Aiying
|
|
|
210 |
C |
p.
|
artikel
|
| 8 |
Integrating mass defect filtering and targeted molecular networking for foodomics research: A case study of Magnolia officinalis cortex
|
Wang, Qi
|
|
|
210 |
C |
p.
|
artikel
|
| 9 |
Metataxonomic, chemical, and sensory aspects of cocoa fermentation using single hybrids and combinations of hybrids and their effects on chocolate quality
|
Dias, Sandy Rodrigues
|
|
|
210 |
C |
p.
|
artikel
|
| 10 |
Morphological variability, physical characteristics and proximate composition of Saba senegalensis fruit pulps from plant ecotypes in Burkina Faso
|
Tiendrebeogo, Salamata
|
|
|
210 |
C |
p.
|
artikel
|
| 11 |
Spatiotemporal quantification of sodium concentration in food using magnetic resonance imaging
|
Monod, Raphaël
|
|
|
210 |
C |
p.
|
artikel
|
| 12 |
Use of Starmerella bacillaris and Hanseniaspora uvarum sequential fermentation with Saccharomyces cerevisiae to reduce putrescine and cadaverine and improve aroma profiles of wines
|
Han, Bing
|
|
|
210 |
C |
p.
|
artikel
|
| 13 |
Validation of the enhanced physicochemical and bioactive properties of Lessonia trabeculata fucoidan upon transfer to the fluid interface via upper gastrointestinal model in vitro
|
Xie, Cundong
|
|
|
210 |
C |
p.
|
artikel
|
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