| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Activity guided isolation of isoflavones and hyphenated HPLC-PDA-ESI-ToF-MS metabolome profiling of Azorella madreporica Clos. from northern Chile
|
Bórquez, Jorge
|
|
2013
|
52 |
1 |
p. 288-297
10 p.
|
artikel
|
| 2 |
An alternative method for rapid quantitative analysis of majority cis–trans fatty acids by CZE
|
de Castro Barra, Patrícia Mendonça
|
|
2013
|
52 |
1 |
p. 33-41
9 p.
|
artikel
|
| 3 |
Analysis of nine food additives in wine by dispersive solid-phase extraction and reversed-phase high performance liquid chromatography
|
Zhao, Yong-Gang
|
|
2013
|
52 |
1 |
p. 350-358
9 p.
|
artikel
|
| 4 |
Antiaflatoxigenic food additive potential of Murraya koenigii: An in vitro and molecular interaction study
|
Murugan, Kasi
|
|
2013
|
52 |
1 |
p. 8-16
9 p.
|
artikel
|
| 5 |
Anti-inflammatory activity of Lactobacillus-fermented adlay-soymilk in LPS-induced macrophages through suppression of NF-κB pathways
|
Wu, Sz-jie
|
|
2013
|
52 |
1 |
p. 262-268
7 p.
|
artikel
|
| 6 |
Antioxidant properties of Salmon (Salmo salar) protein hydrolysate and peptide fractions isolated by reverse-phase HPLC
|
Girgih, Abraham T.
|
|
2013
|
52 |
1 |
p. 315-322
8 p.
|
artikel
|
| 7 |
Assessment of Food Safety Management Systems in the global fresh produce chain
|
Kirezieva, Klementina
|
|
2013
|
52 |
1 |
p. 230-242
13 p.
|
artikel
|
| 8 |
Chemical composition, molecular mass distribution and antioxidant capacity of rohu (Labeo rohita) roe (egg) protein hydrolysates prepared by gastrointestinal proteases
|
Chalamaiah, M.
|
|
2013
|
52 |
1 |
p. 221-229
9 p.
|
artikel
|
| 9 |
Classification of pig fat samples from different subcutaneous layers by means of fast and non-destructive analytical techniques
|
Foca, Giorgia
|
|
2013
|
52 |
1 |
p. 185-197
13 p.
|
artikel
|
| 10 |
Comparison of acid and enzymatic hydrolyses of oat bran β-glucan at low water content
|
Sibakov, Juhani
|
|
2013
|
52 |
1 |
p. 99-108
10 p.
|
artikel
|
| 11 |
Conference Calendar
|
|
|
2013
|
52 |
1 |
p. I-II
nvt p.
|
artikel
|
| 12 |
Consumer concepts in new product development of local foods: Traditional versus novel honeys
|
Stolzenbach, Sandra
|
|
2013
|
52 |
1 |
p. 144-152
9 p.
|
artikel
|
| 13 |
Corrigendum to “A review study on chemical composition and molecular structure of newly plant gum exudates and seed gums” [Food Res. Int. 46 (2012) 387–398]
|
Mirhosseini, Hamed
|
|
2013
|
52 |
1 |
p. 429-
1 p.
|
artikel
|
| 14 |
Editorial Board
|
|
|
2013
|
52 |
1 |
p. i-
1 p.
|
artikel
|
| 15 |
Effect of egg white fermentation with lactobacilli on IgE binding ability of egg white proteins
|
Li, Sen
|
|
2013
|
52 |
1 |
p. 359-366
8 p.
|
artikel
|
| 16 |
Effect of high hydrostatic pressure (HHP) on myofibril-bound serine proteinases and myofibrillar protein in silver carp (Hypophthalmichthys molitrix)
|
Qiu, Chunjiang
|
|
2013
|
52 |
1 |
p. 199-205
7 p.
|
artikel
|
| 17 |
Effect of hydrothermal treatment on physicochemical and digestibility properties of oat starch
|
Ovando-Martínez, Maribel
|
|
2013
|
52 |
1 |
p. 17-25
9 p.
|
artikel
|
| 18 |
Effect of oxidation on the emulsifying properties of soy protein isolate
|
Chen, Nannan
|
|
2013
|
52 |
1 |
p. 26-32
7 p.
|
artikel
|
| 19 |
Effect of simulated gastrointestinal digestion on plant sterols and their oxides in enriched beverages
|
Alemany, Laia
|
|
2013
|
52 |
1 |
p. 1-7
7 p.
|
artikel
|
| 20 |
Effect of the application of Bifidobacterium BB-12 microencapsulated by spray drying with prebiotics on the properties of ricotta cream
|
Fritzen-Freire, Carlise B.
|
|
2013
|
52 |
1 |
p. 50-55
6 p.
|
artikel
|
| 21 |
Endophytes: Recent developments in biotechnology and the potential for flavor production
|
Abrahão, Meissa R.E.
|
|
2013
|
52 |
1 |
p. 367-372
6 p.
|
artikel
|
| 22 |
Enhancement of the antioxidant activity of orange and lime juices by flavonoid enzymatic de-glycosylation
|
da Silva, Camila Morais Gonçalves
|
|
2013
|
52 |
1 |
p. 308-314
7 p.
|
artikel
|
| 23 |
Experimental characterization and modeling of Baker's yeast pellet drying
|
Spreutels, L.
|
|
2013
|
52 |
1 |
p. 275-287
13 p.
|
artikel
|
| 24 |
Expression of DnaK, HtpG, GroEL and Tf chaperones and the corresponding encoding genes during growth of Salmonella Thompson in presence of thymol alone or in combination with salt and cold stress
|
Di Pasqua, Rosangela
|
|
2013
|
52 |
1 |
p. 153-159
7 p.
|
artikel
|
| 25 |
Ferulic acid fluorescence intensity profiles and concentration measured by HPLC in pigmented and non-pigmented cereals
|
Ndolo, V.U.
|
|
2013
|
52 |
1 |
p. 109-118
10 p.
|
artikel
|
| 26 |
Formation and characterization of quercetin-loaded chitosan oligosaccharide/β-lactoglobulin nanoparticle
|
Ha, Ho-Kyung
|
|
2013
|
52 |
1 |
p. 82-90
9 p.
|
artikel
|
| 27 |
FT-NIR and FT-MIR spectroscopy to discriminate competitors, non compliance and compliance grated Parmigiano Reggiano cheese
|
Cevoli, Chiara
|
|
2013
|
52 |
1 |
p. 214-220
7 p.
|
artikel
|
| 28 |
Global occurrence of Cryptosporidium and Giardia in shellfish: Should Canada take a closer look?
|
Willis, Jessica E.
|
|
2013
|
52 |
1 |
p. 119-135
17 p.
|
artikel
|
| 29 |
Histamine formation by lipid oxidation products
|
Hidalgo, Francisco J.
|
|
2013
|
52 |
1 |
p. 206-213
8 p.
|
artikel
|
| 30 |
Impact of lipid nanoparticle physical state on particle aggregation and β-carotene degradation: Potential limitations of solid lipid nanoparticles
|
Qian, Cheng
|
|
2013
|
52 |
1 |
p. 342-349
8 p.
|
artikel
|
| 31 |
Impact of product information and repeated exposure on consumer liking, sensory perception and concept associations of local apple juice
|
Stolzenbach, Sandra
|
|
2013
|
52 |
1 |
p. 91-98
8 p.
|
artikel
|
| 32 |
Influence of commercial baker's yeasts on bread aroma profiles
|
Birch, Anja N.
|
|
2013
|
52 |
1 |
p. 160-166
7 p.
|
artikel
|
| 33 |
Microencapsulation of ascorbic acid by complex coacervation: Protection and controlled release
|
Comunian, Talita A.
|
|
2013
|
52 |
1 |
p. 373-379
7 p.
|
artikel
|
| 34 |
Microencapsulation properties of soy protein isolate and storage stability of the correspondingly spray-dried emulsions
|
Tang, Chuan-He
|
|
2013
|
52 |
1 |
p. 419-428
10 p.
|
artikel
|
| 35 |
Microwave food processing—A review
|
Chandrasekaran, S.
|
|
2013
|
52 |
1 |
p. 243-261
19 p.
|
artikel
|
| 36 |
Molecular characterization and aromatic potential of Debaryomyces hansenii strains isolated from naturally fermented sausages
|
Cano-García, Liliana
|
|
2013
|
52 |
1 |
p. 42-49
8 p.
|
artikel
|
| 37 |
Mycobiota, aflatoxins and cyclopiazonic acid in stored peanut cultivars
|
Zorzete, Patrícia
|
|
2013
|
52 |
1 |
p. 380-386
7 p.
|
artikel
|
| 38 |
New solvents and functional materials prepared from cellulose solutions in alkali/urea aqueous system
|
Luo, Xiaogang
|
|
2013
|
52 |
1 |
p. 387-400
14 p.
|
artikel
|
| 39 |
[No title]
|
Mercer, Donald G.
|
|
2013
|
52 |
1 |
p. 142-143
2 p.
|
artikel
|
| 40 |
[No title]
|
Warriner, Keith
|
|
2013
|
52 |
1 |
p. 198-
1 p.
|
artikel
|
| 41 |
Oil bodies: An insight on their microstructure — maize germ vs sunflower seed
|
Nikiforidis, C.V.
|
|
2013
|
52 |
1 |
p. 136-141
6 p.
|
artikel
|
| 42 |
Phenolic–protein interactions in oilseed protein isolates
|
Alu'datt, Muhammad H.
|
|
2013
|
52 |
1 |
p. 178-184
7 p.
|
artikel
|
| 43 |
Phytoalexins from the Poaceae: Biosynthesis, function and prospects in food preservation
|
Ejike, Chukwunonso E.C.C.
|
|
2013
|
52 |
1 |
p. 167-177
11 p.
|
artikel
|
| 44 |
Potential applications of multiple emulsions in the development of healthy and functional foods
|
Jiménez-Colmenero, Francisco
|
|
2013
|
52 |
1 |
p. 64-74
11 p.
|
artikel
|
| 45 |
Properties and microstructure of transglutaminase-set soy protein-stabilized emulsion gels
|
Yang, Mao
|
|
2013
|
52 |
1 |
p. 409-418
10 p.
|
artikel
|
| 46 |
Protective effects of prebiotics inulin and lactulose from cytotoxicity and genotoxicity in human colon adenocarcinoma cells
|
Adebola, Oluwakemi
|
|
2013
|
52 |
1 |
p. 269-274
6 p.
|
artikel
|
| 47 |
Stability and antioxidative activities of casein peptide fractions during simulated gastrointestinal digestion in vitro: Charge properties of peptides affect digestive stability
|
Ao, Jing
|
|
2013
|
52 |
1 |
p. 334-341
8 p.
|
artikel
|
| 48 |
Stabilization of oil-in-water emulsions using mixtures of denatured soy whey proteins and soluble soybean polysaccharides
|
Ray, Moumita
|
|
2013
|
52 |
1 |
p. 298-307
10 p.
|
artikel
|
| 49 |
Structural equation modelling and word association as tools for a better understanding of low fish consumption
|
Mitterer-Daltoé, M.L.
|
|
2013
|
52 |
1 |
p. 56-63
8 p.
|
artikel
|
| 50 |
Textural and structural breakdown properties of selected hydrocolloid gels
|
Foo, Wan-Teck
|
|
2013
|
52 |
1 |
p. 401-408
8 p.
|
artikel
|
| 51 |
Use of bacteriophages to reduce Salmonella in chicken skin in comparison with chemical agents
|
Hungaro, Humberto Moreira
|
|
2013
|
52 |
1 |
p. 75-81
7 p.
|
artikel
|
| 52 |
Vegetables containing phytochemicals with potential anti-obesity properties: A review
|
Williams, David J.
|
|
2013
|
52 |
1 |
p. 323-333
11 p.
|
artikel
|
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