| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Analysis of volatile compounds from a malting process using headspace solid-phase micro-extraction and GC–MS
|
Dong, Liang
|
|
2013
|
51 |
2 |
p. 783-789
7 p.
|
artikel
|
| 2 |
A new sensory tool to analyse the oral trajectory of biscuits with different fat and fibre contents
|
Laguna, Laura
|
|
2013
|
51 |
2 |
p. 544-553
10 p.
|
artikel
|
| 3 |
Anthocyanin profiles in south Patagonian wild berries by HPLC-DAD-ESI-MS/MS
|
Ruiz, Antonieta
|
|
2013
|
51 |
2 |
p. 706-713
8 p.
|
artikel
|
| 4 |
Antioxidant, antimicrobial activities and characterization of phenolic compounds from buriti (Mauritia flexuosa L. f.) by UPLC–ESI-MS/MS
|
Koolen, Hector H.F.
|
|
2013
|
51 |
2 |
p. 467-473
7 p.
|
artikel
|
| 5 |
Application of glycosidic aroma precursors to enhance the aroma and sensory profile of dealcoholised wines
|
Rodríguez-Bencomo, Juan José
|
|
2013
|
51 |
2 |
p. 450-457
8 p.
|
artikel
|
| 6 |
Application of high power ultrasound in the supercritical carbon dioxide inactivation of Saccharomyces cerevisiae
|
Ortuño, Carmen
|
|
2013
|
51 |
2 |
p. 474-481
8 p.
|
artikel
|
| 7 |
A review on protein–phenolic interactions and associated changes
|
Ozdal, Tugba
|
|
2013
|
51 |
2 |
p. 954-970
17 p.
|
artikel
|
| 8 |
A rheological characterisation of an olive oil/fatty alcohols organogel
|
Lupi, F.R.
|
|
2013
|
51 |
2 |
p. 510-517
8 p.
|
artikel
|
| 9 |
Aromatic and sensorial profiles of young Cabernet Sauvignon wines fermented by different Chinese autochthonous Saccharomyces cerevisiae strains
|
Liang, Heng-Yu
|
|
2013
|
51 |
2 |
p. 855-865
11 p.
|
artikel
|
| 10 |
Ascorbic acid modifies the free radical scavenging behaviour of catechin: An insight into the mechanism
|
Mahmoud, Mohamed Ahmed Abbas
|
|
2013
|
51 |
2 |
p. 907-913
7 p.
|
artikel
|
| 11 |
Changes in the major caspases involved in cytoskeletal degradation of goose muscle during prolonged aging
|
Zhang, Xiaotao
|
|
2013
|
51 |
2 |
p. 603-610
8 p.
|
artikel
|
| 12 |
Chemical characterization and antioxidant properties of Lepista nuda fruiting bodies and mycelia obtained by in vitro culture: Effects of collection habitat and culture media
|
Pinto, Sara
|
|
2013
|
51 |
2 |
p. 496-502
7 p.
|
artikel
|
| 13 |
Chemical composition of cupuassu (Theobroma grandiflorum) and cocoa (Theobroma cacao) liquors and their effects on streptozotocin-induced diabetic rats
|
de Oliveira, Thiago Belchior
|
|
2013
|
51 |
2 |
p. 929-935
7 p.
|
artikel
|
| 14 |
Chemical, physico-chemical, technological, antibacterial and antioxidant properties of dietary fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products
|
López-Vargas, Jairo H.
|
|
2013
|
51 |
2 |
p. 756-763
8 p.
|
artikel
|
| 15 |
Cholesterol reducing and bile-acid binding properties of taioba (Xanthosoma sagittifolium) leaf in rats fed a high-fat diet
|
de Almeida Jackix, Elisa
|
|
2013
|
51 |
2 |
p. 886-891
6 p.
|
artikel
|
| 16 |
Classification of cereal bars using near infrared spectroscopy and linear discriminant analysis
|
Brito, Anna Luiza Bizerra
|
|
2013
|
51 |
2 |
p. 924-928
5 p.
|
artikel
|
| 17 |
Classification of rice wine according to different marked ages using a portable multi-electrode electronic tongue coupled with multivariate analysis
|
Ouyang, Qin
|
|
2013
|
51 |
2 |
p. 633-640
8 p.
|
artikel
|
| 18 |
Comparative parameters of the nutritional contribution and functional claims of Brazil nut kernels, oil and defatted cake
|
Santos, O.V.
|
|
2013
|
51 |
2 |
p. 841-847
7 p.
|
artikel
|
| 19 |
Comparative studies on the physicochemical properties of soy protein isolate-maltodextrin and soy protein isolate-gum acacia conjugate prepared through Maillard reaction
|
Xue, Feng
|
|
2013
|
51 |
2 |
p. 490-495
6 p.
|
artikel
|
| 20 |
Comparison on aroma compounds in Cabernet Sauvignon and Merlot wines from four wine grape-growing regions in China
|
Jiang, Bao
|
|
2013
|
51 |
2 |
p. 482-489
8 p.
|
artikel
|
| 21 |
Conference announcement
|
|
|
2013
|
51 |
2 |
p. III-
1 p.
|
artikel
|
| 22 |
Conference Calendar
|
|
|
2013
|
51 |
2 |
p. I-II
nvt p.
|
artikel
|
| 23 |
Corrigendum to “Characteristics and antioxidant activity of hydrolyzed β-lactoglobulin-glucose Maillard reaction products” [Food Research International 46 (2012) 55–61]
|
Dong, Shiyuan
|
|
2013
|
51 |
2 |
p. 992-
1 p.
|
artikel
|
| 24 |
Diverse food-based applications of nuclear magnetic resonance (NMR) technology
|
Marcone, Massimo F.
|
|
2013
|
51 |
2 |
p. 729-747
19 p.
|
artikel
|
| 25 |
Editorial Board
|
|
|
2013
|
51 |
2 |
p. i-
1 p.
|
artikel
|
| 26 |
Effect of cyclodextrins on the thermodynamic and kinetic properties of cyanidin-3-O-glucoside
|
Fernandes, Ana
|
|
2013
|
51 |
2 |
p. 748-755
8 p.
|
artikel
|
| 27 |
Effect of genotype and cultivation location on β-sitosterol and α-, β-, γ-, and δ-tocopherols in sorghum
|
Chung, Ill-Min
|
|
2013
|
51 |
2 |
p. 971-976
6 p.
|
artikel
|
| 28 |
Effect of konjac glucomannan on physical and sensory properties of noodles made from low-protein wheat flour
|
Zhou, Yun
|
|
2013
|
51 |
2 |
p. 879-885
7 p.
|
artikel
|
| 29 |
Effect of palm oil replacement with monoglyceride organogel and hydrogel on sweet bread properties
|
Calligaris, Sonia
|
|
2013
|
51 |
2 |
p. 596-602
7 p.
|
artikel
|
| 30 |
Effect of PLA lamination on performance characteristics of agar/κ-carrageenan/clay bio-nanocomposite film
|
Rhim, Jong-Whan
|
|
2013
|
51 |
2 |
p. 714-722
9 p.
|
artikel
|
| 31 |
Enological potential of chestnut wood for aging Tempranillo wines Part II: Phenolic compounds and chromatic characteristics
|
Alañón, M.E.
|
|
2013
|
51 |
2 |
p. 536-543
8 p.
|
artikel
|
| 32 |
Ethylcellulose solvent substitution method of preparing heat resistant chocolate
|
Stortz, Terri A.
|
|
2013
|
51 |
2 |
p. 797-803
7 p.
|
artikel
|
| 33 |
Evolution of the phenolic content, chromatic characteristics and sensory properties during bottle storage of red single-cultivar wines from Castilla La Mancha region
|
Gómez Gallego, M.A.
|
|
2013
|
51 |
2 |
p. 554-563
10 p.
|
artikel
|
| 34 |
Feasibility of an electronic nose to differentiate commercial Spanish wines elaborated from the same grape variety
|
López de Lerma, María de las Nieves
|
|
2013
|
51 |
2 |
p. 790-796
7 p.
|
artikel
|
| 35 |
FT-NIR spectroscopy as a tool for valorization of spent coffee grounds: Application to assessment of antioxidant properties
|
Páscoa, Ricardo N.M.J.
|
|
2013
|
51 |
2 |
p. 579-586
8 p.
|
artikel
|
| 36 |
Geographical origin identification of propolis using GC–MS and electronic nose combined with principal component analysis
|
Cheng, H.
|
|
2013
|
51 |
2 |
p. 813-822
10 p.
|
artikel
|
| 37 |
Glycosyl carotenoids from marine spore-forming Bacillus sp. strains are readily bioaccessible and bioavailable
|
Sy, Charlotte
|
|
2013
|
51 |
2 |
p. 914-923
10 p.
|
artikel
|
| 38 |
Glyoxal derived from triglyceride participating in diet-derived Nε-carboxymethyllysine formation
|
Han, Lipeng
|
|
2013
|
51 |
2 |
p. 836-840
5 p.
|
artikel
|
| 39 |
Heat-induced fibril assembly of vicilin at pH2.0: Reaction kinetics, influence of ionic strength and protein concentration, and molecular mechanism
|
Liu, Jing
|
|
2013
|
51 |
2 |
p. 621-632
12 p.
|
artikel
|
| 40 |
Hepatoprotective effect of peptic hydrolysate from salmon pectoral fin protein byproducts on ethanol-induced oxidative stress in Sprague–Dawley rats
|
Je, Jae-Young
|
|
2013
|
51 |
2 |
p. 648-653
6 p.
|
artikel
|
| 41 |
Heterogeneous salt distribution in hot snacks enhances saltiness without loss of acceptability
|
Emorine, M.
|
|
2013
|
51 |
2 |
p. 641-647
7 p.
|
artikel
|
| 42 |
High-performance liquid chromatography coupled to diode array and electrospray time-of-flight mass spectrometry detectors for a comprehensive characterization of phenolic and other polar compounds in three pepper (Capsicum annuum L.) samples
|
Morales-Soto, Aránzazu
|
|
2013
|
51 |
2 |
p. 977-984
8 p.
|
artikel
|
| 43 |
Human exposure assessment of fluoride from tea (Camellia sinensis L.): A UK based issue?
|
Chan, Laura
|
|
2013
|
51 |
2 |
p. 564-570
7 p.
|
artikel
|
| 44 |
Improving the chemopreventive potential of orange juice by enzymatic biotransformation
|
Ferreira, Lívia Rosas
|
|
2013
|
51 |
2 |
p. 526-535
10 p.
|
artikel
|
| 45 |
Influence of konjac glucomannan on gelling properties and water state in egg white protein gel
|
Liu, Jinjin
|
|
2013
|
51 |
2 |
p. 437-443
7 p.
|
artikel
|
| 46 |
Intracellular fate of retinyl acetate-loaded submicron delivery systems by in vitro intestinal epithelial cells: A comparison between whey protein-stabilised submicron droplets and micelles stabilised with polysorbate 80
|
Benzaria, Amal
|
|
2013
|
51 |
2 |
p. 679-692
14 p.
|
artikel
|
| 47 |
Low-molecular procyanidin rich grape seed extract exerts antihypertensive effect in males spontaneously hypertensive rats
|
Quiñones, M.
|
|
2013
|
51 |
2 |
p. 587-595
9 p.
|
artikel
|
| 48 |
Marbling and ageing — Part 2. Consumer perception of sensory quality
|
Ngapo, Tania M.
|
|
2013
|
51 |
2 |
p. 985-991
7 p.
|
artikel
|
| 49 |
Modified Moore swab optimization and validation in capturing E. coli O157:H7 and Salmonella enterica in large volume field samples of irrigation water
|
Sbodio, Adrian
|
|
2013
|
51 |
2 |
p. 654-662
9 p.
|
artikel
|
| 50 |
Monoacylglycerols in dairy recombined cream: II. The effect on partial coalescence and whipping properties
|
Fredrick, Eveline
|
|
2013
|
51 |
2 |
p. 936-945
10 p.
|
artikel
|
| 51 |
Monoacylglycerols in dairy recombined cream: I. The effect on milk fat crystallization
|
Fredrick, Eveline
|
|
2013
|
51 |
2 |
p. 892-898
7 p.
|
artikel
|
| 52 |
Nanoencapsulation of date palm pit extract in whey protein particles generated via desolvation method
|
Bagheri, Leila
|
|
2013
|
51 |
2 |
p. 866-871
6 p.
|
artikel
|
| 53 |
Overview of Dekkera bruxellensis behaviour in an ethanol-rich environment using untargeted and targeted metabolomic approaches
|
Conterno, Lorenza
|
|
2013
|
51 |
2 |
p. 670-678
9 p.
|
artikel
|
| 54 |
Phenolic acid composition and antioxidant potential of insoluble and soluble dietary fibre extracts derived from select whole-grain cereals
|
Guo, Weiwei
|
|
2013
|
51 |
2 |
p. 518-525
8 p.
|
artikel
|
| 55 |
Phenolic profile and antioxidant properties of a crude extract obtained from a brewery waste stream
|
Barbosa-Pereira, Letricia
|
|
2013
|
51 |
2 |
p. 663-669
7 p.
|
artikel
|
| 56 |
Prediction of linolenic and linoleic fatty acids content in flax seeds and flax seeds flours through the use of infrared reflectance spectroscopy and multivariate calibration
|
Ribeiro, Leomara Floriano
|
|
2013
|
51 |
2 |
p. 848-854
7 p.
|
artikel
|
| 57 |
Products of vegetable origin: A new alternative for the consumption of probiotic bacteria
|
Martins, Eliane M. Furtado
|
|
2013
|
51 |
2 |
p. 764-770
7 p.
|
artikel
|
| 58 |
Relationship between antioxidants and acrylamide formation: A review
|
Jin, Cheng
|
|
2013
|
51 |
2 |
p. 611-620
10 p.
|
artikel
|
| 59 |
Relationships between starch pasting properties, free fatty acids and amylose content in barley
|
Cozzolino, D.
|
|
2013
|
51 |
2 |
p. 444-449
6 p.
|
artikel
|
| 60 |
Rheological, microstructural and sensorial properties of durum wheat bread as affected by dough water content
|
Mastromatteo, Marcella
|
|
2013
|
51 |
2 |
p. 458-466
9 p.
|
artikel
|
| 61 |
Stability and antioxidant activity of alkyresorcinols in breads enriched with hard and soft wheat brans
|
Gunenc, Aynur
|
|
2013
|
51 |
2 |
p. 571-578
8 p.
|
artikel
|
| 62 |
Stability of probiotic yogurt added with glucose oxidase in plastic materials with different permeability oxygen rates during the refrigerated storage
|
Cruz, A.G.
|
|
2013
|
51 |
2 |
p. 723-728
6 p.
|
artikel
|
| 63 |
Structural consequences of dry heating on alpha-lactalbumin and beta-lactoglobulin at pH 6.5
|
Gulzar, Muhammad
|
|
2013
|
51 |
2 |
p. 899-906
8 p.
|
artikel
|
| 64 |
Surface texture characterization of an Italian pasta by means of univariate and multivariate feature extraction from their texture images
|
Fongaro, Lorenzo
|
|
2013
|
51 |
2 |
p. 693-705
13 p.
|
artikel
|
| 65 |
Survival of Bifidobacterium longum 1941 microencapsulated with proteins and sugars after freezing and freeze drying
|
Dianawati, Dianawati
|
|
2013
|
51 |
2 |
p. 503-509
7 p.
|
artikel
|
| 66 |
Texture measurement approaches in fresh and processed foods — A review
|
Chen, Lan
|
|
2013
|
51 |
2 |
p. 823-835
13 p.
|
artikel
|
| 67 |
The susceptibility of large and small granules of waxy, normal and high-amylose genotypes of barley and corn starches toward amylolysis at sub-gelatinization temperatures
|
Naguleswaran, Sabaratnam
|
|
2013
|
51 |
2 |
p. 771-782
12 p.
|
artikel
|
| 68 |
Transglutaminase-set soy globulin-stabilized emulsion gels: Influence of soy β-conglycinin/glycinin ratio on properties, microstructure and gelling mechanism
|
Tang, Chuan-He
|
|
2013
|
51 |
2 |
p. 804-812
9 p.
|
artikel
|
| 69 |
Use of solid lipid nanoparticles (SLNs) in edible coatings to increase guava (Psidium guajava L.) shelf-life
|
Zambrano-Zaragoza, M.L.
|
|
2013
|
51 |
2 |
p. 946-953
8 p.
|
artikel
|
| 70 |
Viability of Lactobacillus acidophilus La5 in pectin–whey protein microparticles during exposure to simulated gastrointestinal conditions
|
Gebara, Clarice
|
|
2013
|
51 |
2 |
p. 872-878
7 p.
|
artikel
|
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