| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A comparative study of chemical composition, antioxidant and antimicrobial properties of Morchella esculenta (L.) Pers. from Portugal and Serbia
|
Heleno, Sandrina A.
|
|
2013
|
51 |
1 |
p. 236-243
8 p.
|
artikel
|
| 2 |
Antioxidant activity and polyphenol content of cherry stem (Cerasus avium L.) determined by LC–MS/MS
|
Bursal, Ercan
|
|
2013
|
51 |
1 |
p. 66-74
9 p.
|
artikel
|
| 3 |
Application of ferric anthocyanin chelates as natural blue food colorants in polysaccharide and gelatin based gels
|
Buchweitz, M.
|
|
2013
|
51 |
1 |
p. 274-282
9 p.
|
artikel
|
| 4 |
A study to guide breeding of new cultivars of organic cherry tomato following a consumer-driven approach
|
Rocha, Mariella de C.
|
|
2013
|
51 |
1 |
p. 265-273
9 p.
|
artikel
|
| 5 |
CFP-Authenticity
|
|
|
2013
|
51 |
1 |
p. IV-
1 p.
|
artikel
|
| 6 |
CFP_Coffee-Final
|
|
|
2013
|
51 |
1 |
p. III-
1 p.
|
artikel
|
| 7 |
Characteristics of amorphous matrices composed of different types of sugars in encapsulating emulsion oil droplets during freeze-drying
|
Imamura, Koreyoshi
|
|
2013
|
51 |
1 |
p. 201-207
7 p.
|
artikel
|
| 8 |
CLA-enriched milk powder reverses hypercholesterolemic risk factors in hamsters
|
Rodríguez-Alcalá, Luis Miguel
|
|
2013
|
51 |
1 |
p. 244-249
6 p.
|
artikel
|
| 9 |
Color-copigmentation study by tristimulus colorimetry (CIELAB) in red wines obtained from Tempranillo and Graciano varieties
|
García-Marino, Matilde
|
|
2013
|
51 |
1 |
p. 123-131
9 p.
|
artikel
|
| 10 |
Conference Calendar
|
|
|
2013
|
51 |
1 |
p. I-II
nvt p.
|
artikel
|
| 11 |
Conjugated linoleic acid and phytosterols counteract obesity induced by high-fat diet
|
Furlan, Cibele Priscila Busch
|
|
2013
|
51 |
1 |
p. 429-435
7 p.
|
artikel
|
| 12 |
Correlation of branching structure of mushroom β-glucan with its physiological activities
|
Bae, In Young
|
|
2013
|
51 |
1 |
p. 195-200
6 p.
|
artikel
|
| 13 |
Detection of adulterants in avocado oil by Mid-FTIR spectroscopy and multivariate analysis
|
Quiñones-Islas, Nayelli
|
|
2013
|
51 |
1 |
p. 148-154
7 p.
|
artikel
|
| 14 |
Development of flexible zein–wax composite and zein–fatty acid blend films for controlled release of lysozyme
|
Arcan, Iskender
|
|
2013
|
51 |
1 |
p. 208-216
9 p.
|
artikel
|
| 15 |
Dynamics of the recovery of aroma volatile compounds during the concentration of cashew apple juice (Anacardium occidentale L.)
|
de Lemos Sampaio, Karina
|
|
2013
|
51 |
1 |
p. 335-343
9 p.
|
artikel
|
| 16 |
Editorial Board
|
|
|
2013
|
51 |
1 |
p. i-
1 p.
|
artikel
|
| 17 |
Effect of a finishing period in sea on the shelf life of Pacific oysters (C. gigas) farmed in lagoon
|
Fratini, Glenda
|
|
2013
|
51 |
1 |
p. 217-227
11 p.
|
artikel
|
| 18 |
Effect of high pressure homogenization (HPH) on the physical stability of tomato juice
|
Kubo, Mirian Tiaki Kaneiwa
|
|
2013
|
51 |
1 |
p. 170-179
10 p.
|
artikel
|
| 19 |
Effect of infusion time on phenolic compounds and caffeine content in black tea
|
Ramalho, Suyare Araújo
|
|
2013
|
51 |
1 |
p. 155-161
7 p.
|
artikel
|
| 20 |
Emulsifying and foaming properties of β-lactoglobulin modified by heat treatment
|
Moro, Andrea
|
|
2013
|
51 |
1 |
p. 1-7
7 p.
|
artikel
|
| 21 |
Enological potential of chestnut wood for aging Tempranillo wines part I: Volatile compounds and sensorial properties
|
Alañón, M.E.
|
|
2013
|
51 |
1 |
p. 325-334
10 p.
|
artikel
|
| 22 |
Evaluation of representativity of the acetic acid bacteria species identified by culture-dependent method during a traditional wine vinegar production
|
Vegas, Carlos
|
|
2013
|
51 |
1 |
p. 404-411
8 p.
|
artikel
|
| 23 |
Fate of curcumin encapsulated in silica nanoparticle stabilized Pickering emulsion during storage and simulated digestion
|
Tikekar, Rohan V.
|
|
2013
|
51 |
1 |
p. 370-377
8 p.
|
artikel
|
| 24 |
Fourier transform near-infrared spectroscopy (FT-NIRS) application to estimate Brazilian soybean [Glycine max (L.) Merril] composition
|
Ferreira, Daniela Souza
|
|
2013
|
51 |
1 |
p. 53-58
6 p.
|
artikel
|
| 25 |
Genipin-crosslinked gelatin films as controlled releasing carriers of lysozyme
|
Ma, Wen
|
|
2013
|
51 |
1 |
p. 321-324
4 p.
|
artikel
|
| 26 |
Identification of 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one as a strong antioxidant in glucose–histidine Maillard reaction products
|
Yu, Xiangying
|
|
2013
|
51 |
1 |
p. 397-403
7 p.
|
artikel
|
| 27 |
Influence of average molecular weight on antioxidant and functional properties of cartilage collagen hydrolysates from Sphyrna lewini, Dasyatis akjei and Raja porosa
|
Li, Zhongrui
|
|
2013
|
51 |
1 |
p. 283-293
11 p.
|
artikel
|
| 28 |
Influence of monopalmitin on the isothermal crystallization mechanism of palm oil
|
Verstringe, Stefanie
|
|
2013
|
51 |
1 |
p. 344-353
10 p.
|
artikel
|
| 29 |
Investigation of antioxidant activity of Quercetin (2-(3, 4-dihydroxyphenyl)-3,5,7-trihydroxy-4H-chromen-4-one) in aqueous micellar media
|
Jabeen, Suraya
|
|
2013
|
51 |
1 |
p. 294-302
9 p.
|
artikel
|
| 30 |
In vitro antioxidant activity of dietary polyamines
|
Toro-Funes, Natalia
|
|
2013
|
51 |
1 |
p. 141-147
7 p.
|
artikel
|
| 31 |
Lentil (Lens culinaris L.): A prebiotic-rich whole food legume
|
Johnson, Casey R.
|
|
2013
|
51 |
1 |
p. 107-113
7 p.
|
artikel
|
| 32 |
Measurement of internal shrinkage distribution in spaghetti during drying by X-ray μCT
|
Zhang, Lifen
|
|
2013
|
51 |
1 |
p. 180-187
8 p.
|
artikel
|
| 33 |
Mexican ‘Ataulfo’ mango (Mangifera indica L) as a source of hydrolyzable tannins. Analysis by MALDI-TOF/TOF MS
|
Sáyago-Ayerdi, Sonia G.
|
|
2013
|
51 |
1 |
p. 188-194
7 p.
|
artikel
|
| 34 |
Microbiological, chemical and rheological properties of low fat set yoghurt produced with exopolysaccharide (EPS) producing Bifidobacterium strains
|
Prasanna, P.H.P.
|
|
2013
|
51 |
1 |
p. 15-22
8 p.
|
artikel
|
| 35 |
Mitigation strategies of furan and 5-hydroxymethylfurfural in food
|
Anese, Monica
|
|
2013
|
51 |
1 |
p. 257-264
8 p.
|
artikel
|
| 36 |
Monitoring aroma changes during human milk storage at −19°C by quantification experiments
|
Spitzer, Johanna
|
|
2013
|
51 |
1 |
p. 250-256
7 p.
|
artikel
|
| 37 |
New approach to the characterization and quantification of Antrodia cinnamomea benzenoid components utilizing HPLC-PDA, qNMR and HPLC-tandem MS: Comparing the wild fruiting bodies and its artificial cultivated commercial products
|
Wu, Tung-Ying
|
|
2013
|
51 |
1 |
p. 23-31
9 p.
|
artikel
|
| 38 |
Non-gastrointestinal-hydrolysis enhances bioavailability and antioxidant efficacy of casein as compared with its in vitro gastrointestinal digest
|
Xie, Ningning
|
|
2013
|
51 |
1 |
p. 114-122
9 p.
|
artikel
|
| 39 |
Novel approach based on single-tube nested real-time PCR to detect almond allergens in foods
|
Costa, Joana
|
|
2013
|
51 |
1 |
p. 228-235
8 p.
|
artikel
|
| 40 |
Oxidative evolution of (+)-catechin in model white wine solutions containing sulfur dioxide, ascorbic acid or gallotannins
|
Chinnici, Fabio
|
|
2013
|
51 |
1 |
p. 59-65
7 p.
|
artikel
|
| 41 |
Oxidative stability of O/W and W/O/W emulsions: Effect of lipid composition and antioxidant polarity
|
Poyato, Candelaria
|
|
2013
|
51 |
1 |
p. 132-140
9 p.
|
artikel
|
| 42 |
Phenolic composition, antioxidant capacity and volatile compounds of licuri (Syagrus coronata (Martius) Beccari) fruits as affected by the traditional roasting process
|
Belviso, Simona
|
|
2013
|
51 |
1 |
p. 39-45
7 p.
|
artikel
|
| 43 |
Polymorphic behavior during isothermal crystallization of high stearic high oleic sunflower oil stearins
|
Rincón-Cardona, Jaime A.
|
|
2013
|
51 |
1 |
p. 86-97
12 p.
|
artikel
|
| 44 |
Polyphenolic compounds, antioxidant activity and l-phenylalanine ammonia-lyase activity during ripening of olive cv. “Cobrançosa” under different irrigation regimes
|
Machado, Manuela
|
|
2013
|
51 |
1 |
p. 412-421
10 p.
|
artikel
|
| 45 |
Processing tomato pulp in the presence of lipids: The impact on lycopene bioaccessibility
|
Colle, Ines J.P.
|
|
2013
|
51 |
1 |
p. 32-38
7 p.
|
artikel
|
| 46 |
Profiling of phenolic and other polar constituents from hydro-methanolic extract of watermelon (Citrullus lanatus) by means of accurate-mass spectrometry (HPLC–ESI–QTOF–MS)
|
Abu-Reidah, Ibrahim M.
|
|
2013
|
51 |
1 |
p. 354-362
9 p.
|
artikel
|
| 47 |
Profiling of volatiles in the leaves of Lamiaceae species based on headspace solid phase microextraction and mass spectrometry
|
Silva, Catarina L.
|
|
2013
|
51 |
1 |
p. 378-387
10 p.
|
artikel
|
| 48 |
Protective effect of Euterpe edulis M. on Vero cell culture and antioxidant evaluation based on phenolic composition using HPLC−ESI-MS/MS
|
Borges, Graciele Da Silva Campelo
|
|
2013
|
51 |
1 |
p. 363-369
7 p.
|
artikel
|
| 49 |
Protein, isoflavones, trypsin inhibitory and in vitro antioxidant capacities: Comparison among conventionally and organically grown soybeans
|
Balisteiro, Diully Mata
|
|
2013
|
51 |
1 |
p. 8-14
7 p.
|
artikel
|
| 50 |
Purification and characterization of foxtail millet-derived peptides with antioxidant and antimicrobial activities
|
Amadou, Issoufou
|
|
2013
|
51 |
1 |
p. 422-428
7 p.
|
artikel
|
| 51 |
Red cabbage anthocyanins: Profile, isolation, identification, and antioxidant activity
|
Wiczkowski, Wieslaw
|
|
2013
|
51 |
1 |
p. 303-309
7 p.
|
artikel
|
| 52 |
Sample preparation and further proteomic investigation of the inhibitory activity of pyridinium oximes to Gram-positive and Gram-negative food pathogens
|
Šrajer Gajdošik, Martina
|
|
2013
|
51 |
1 |
p. 46-52
7 p.
|
artikel
|
| 53 |
Textural properties of model food sauces: Correlation between simulated mastication and sensory evaluation methods
|
Chung, Cheryl
|
|
2013
|
51 |
1 |
p. 310-320
11 p.
|
artikel
|
| 54 |
The effects of limited enzymatic hydrolysis on the physicochemical and emulsifying properties of a lentil protein isolate
|
Avramenko, Nicole A.
|
|
2013
|
51 |
1 |
p. 162-169
8 p.
|
artikel
|
| 55 |
Volatile composition and antioxidant capacity of Arabica coffee
|
Cheong, Mun Wai
|
|
2013
|
51 |
1 |
p. 388-396
9 p.
|
artikel
|
| 56 |
Whisky analysis by electrospray ionization-Fourier transform mass spectrometry
|
Garcia, Jerusa S.
|
|
2013
|
51 |
1 |
p. 98-106
9 p.
|
artikel
|
| 57 |
Xylo-oligosaccharides from lignocellulosic materials: Chemical structure, health benefits and production by chemical and enzymatic hydrolysis
|
Carvalho, Ana Flávia Azevedo
|
|
2013
|
51 |
1 |
p. 75-85
11 p.
|
artikel
|
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