| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products
|
Caponio, Francesco
|
|
2013
|
54 |
2 |
p. 1995-2000
6 p.
|
artikel
|
| 2 |
An integrated technological approach to the selection of lactic acid bacteria of flour origin for sourdough production
|
Settanni, Luca
|
|
2013
|
54 |
2 |
p. 1569-1578
10 p.
|
artikel
|
| 3 |
Application of a simplified calorimetric assay for the evaluation of extra virgin olive oil quality
|
Laddomada, Barbara
|
|
2013
|
54 |
2 |
p. 2062-2068
7 p.
|
artikel
|
| 4 |
Applications of tribology in studying food oral processing and texture perception
|
Prakash, Sangeeta
|
|
2013
|
54 |
2 |
p. 1627-1635
9 p.
|
artikel
|
| 5 |
Aroma-active compounds of wild rice (Zizania palustris L.)
|
Cho, Sungeun
|
|
2013
|
54 |
2 |
p. 1463-1470
8 p.
|
artikel
|
| 6 |
Aroma volatile release kinetics of tomato genotypes measured by PTR-MS following artificial chewing
|
Farneti, Brian
|
|
2013
|
54 |
2 |
p. 1579-1588
10 p.
|
artikel
|
| 7 |
Aroma volatiles as biomarkers of textural differences at harvest in non-climacteric near-isogenic lines of melon
|
Dos-Santos, Noelia
|
|
2013
|
54 |
2 |
p. 1801-1812
12 p.
|
artikel
|
| 8 |
Authenticity of olive oil: Mapping and comparing official methods and promising alternatives
|
Aparicio, Ramón
|
|
2013
|
54 |
2 |
p. 2025-2038
14 p.
|
artikel
|
| 9 |
Beyond the traditional virgin olive oil extraction systems: Searching innovative and sustainable plant engineering solutions
|
Clodoveo, Maria Lisa
|
|
2013
|
54 |
2 |
p. 1926-1933
8 p.
|
artikel
|
| 10 |
Biocompatible nanodispersions as delivery systems of food additives: A structural study
|
Kalaitzaki, Argyro
|
|
2013
|
54 |
2 |
p. 1448-1454
7 p.
|
artikel
|
| 11 |
Call for Papers: Special Issue on Recovery and Utilization of Valuable Compounds from Food Processing By-products
|
|
|
2013
|
54 |
2 |
p. I-
1 p.
|
artikel
|
| 12 |
Changes in squalene and sterols associated with olive maturation
|
Fernández-Cuesta, A.
|
|
2013
|
54 |
2 |
p. 1885-1889
5 p.
|
artikel
|
| 13 |
Characteristic free aromatic components of nine clones of spine grape (Vitis davidii Foex) from Zhongfang County (China)
|
Meng, Jiang-Fei
|
|
2013
|
54 |
2 |
p. 1795-1800
6 p.
|
artikel
|
| 14 |
Characterization of aroma compounds in Portuguese extra virgin olive oils from Galega Vulgar and Cobrançosa cultivars using GC–O and GC×GC–ToFMS
|
Peres, F.
|
|
2013
|
54 |
2 |
p. 1979-1986
8 p.
|
artikel
|
| 15 |
Characterization of common beans (Phaseolus vulgaris L.) by infrared spectroscopy: Comparison of MIR, FT-NIR and dispersive NIR using portable and benchtop instruments
|
Plans, Marçal
|
|
2013
|
54 |
2 |
p. 1643-1651
9 p.
|
artikel
|
| 16 |
Characterization of olive oils obtained from wild olive trees (Olea ferruginea Royle) in Pakistan
|
Anwar, Pervez
|
|
2013
|
54 |
2 |
p. 1965-1971
7 p.
|
artikel
|
| 17 |
Chemical and biophysical properties of gelatins extracted from alkali-pretreated skin of cuttlefish (Sepia officinalis) using pepsin
|
Jridi, Mourad
|
|
2013
|
54 |
2 |
p. 1680-1687
8 p.
|
artikel
|
| 18 |
Chemical characterization and properties of a polymeric phenolic fraction obtained from olive oil waste
|
Rubio-Senent, Fátima
|
|
2013
|
54 |
2 |
p. 2122-2129
8 p.
|
artikel
|
| 19 |
Chemical characterization of traditional varietal olive oils in East of Spain
|
López-Cortés, I.
|
|
2013
|
54 |
2 |
p. 1934-1940
7 p.
|
artikel
|
| 20 |
Classification of Western Greek virgin olive oils according to geographical origin based on chromatographic, spectroscopic, conventional and chemometric analyses
|
Karabagias, I.
|
|
2013
|
54 |
2 |
p. 1950-1958
9 p.
|
artikel
|
| 21 |
Color changes in the surface of fresh cut meat: A fractal kinetic application
|
Quevedo, R.
|
|
2013
|
54 |
2 |
p. 1430-1436
7 p.
|
artikel
|
| 22 |
Comparative characterization of phenolic and other polar compounds in Spanish melon cultivars by using high-performance liquid chromatography coupled to electrospray ionization quadrupole-time of flight mass spectrometry
|
Rodríguez-Pérez, C.
|
|
2013
|
54 |
2 |
p. 1519-1527
9 p.
|
artikel
|
| 23 |
Conference Calendar
|
|
|
2013
|
54 |
2 |
p. II-III
nvt p.
|
artikel
|
| 24 |
Controlling W/O/W multiple emulsion microstructure by osmotic swelling and internal protein gelation
|
Iqbal, Shahid
|
|
2013
|
54 |
2 |
p. 1613-1620
8 p.
|
artikel
|
| 25 |
Cysteine- and serine-thermal degradation products promote the formation of Strecker aldehydes in amino acid reaction mixtures
|
Hidalgo, Francisco J.
|
|
2013
|
54 |
2 |
p. 1394-1399
6 p.
|
artikel
|
| 26 |
Dehydration and thermal inactivation of Lactobacillus plantarum WCFS1: Comparing single droplet drying to spray and freeze drying
|
Perdana, Jimmy
|
|
2013
|
54 |
2 |
p. 1351-1359
9 p.
|
artikel
|
| 27 |
Development of a chemiluminescent method for the evaluation of total hydroperoxide content of edible oils
|
Tsiaka, Thalia
|
|
2013
|
54 |
2 |
p. 2069-2074
6 p.
|
artikel
|
| 28 |
Development of fast multiplex real-time PCR assays based on EvaGreen fluorescence dye for identification of beef and soybean origins in processed sausages
|
Safdar, M.
|
|
2013
|
54 |
2 |
p. 1652-1656
5 p.
|
artikel
|
| 29 |
Dietary fiber and cell wall polysaccharides from plum (Prunus domestica L.) fruit, juice and pomace: Comparison of composition and functional properties for three plum varieties
|
Kosmala, Monika
|
|
2013
|
54 |
2 |
p. 1787-1794
8 p.
|
artikel
|
| 30 |
Diversity for olive oil composition in a collection of varieties from the region of Valencia (Spain)
|
Ruiz-Domínguez, María L.
|
|
2013
|
54 |
2 |
p. 1941-1949
9 p.
|
artikel
|
| 31 |
Editorial Board
|
|
|
2013
|
54 |
2 |
p. i-
1 p.
|
artikel
|
| 32 |
Effect of cooking on olive oil quality attributes
|
Santos, Carla S.P.
|
|
2013
|
54 |
2 |
p. 2016-2024
9 p.
|
artikel
|
| 33 |
Effect of dehydration process on mineral content, phenolic compounds and antioxidant activity of Cabernet Sauvignon and Merlot grapes
|
Panceri, Carolina P.
|
|
2013
|
54 |
2 |
p. 1343-1350
8 p.
|
artikel
|
| 34 |
Effect of microfluidization process on the functional properties of insoluble dietary fiber
|
Chen, Jialun
|
|
2013
|
54 |
2 |
p. 1821-1827
7 p.
|
artikel
|
| 35 |
Effect of molecular size and charge state of reducing sugars on nonenzymatic glycation of β-lactoglobulin
|
Chen, Yingjia
|
|
2013
|
54 |
2 |
p. 1560-1568
9 p.
|
artikel
|
| 36 |
Effect of pH and temperature on rheological and calorimetric behavior of desert truffles (Terfezia claveryi)
|
Ahmed, Jasim
|
|
2013
|
54 |
2 |
p. 1813-1820
8 p.
|
artikel
|
| 37 |
Effect of pH on the protein profile and heat stability of an Italian white wine
|
Lambri, Milena
|
|
2013
|
54 |
2 |
p. 1781-1786
6 p.
|
artikel
|
| 38 |
Effect of pressure or temperature pretreatment of isolated pea protein on properties of the enzymatic hydrolysates
|
Chao, Dongfang
|
|
2013
|
54 |
2 |
p. 1528-1534
7 p.
|
artikel
|
| 39 |
Effect of thermal processing on the performance of the novel single-tube nested real-time PCR for the detection of walnut allergens in sponge cakes
|
Costa, Joana
|
|
2013
|
54 |
2 |
p. 1722-1729
8 p.
|
artikel
|
| 40 |
Effects of polyphenol enzymatic-oxidation on the oxidative stability of virgin olive oil
|
De Leonardis, Antonella
|
|
2013
|
54 |
2 |
p. 2001-2007
7 p.
|
artikel
|
| 41 |
Electronic nose and tongue combination for improved classification of Moroccan virgin olive oil profiles
|
Haddi, Z.
|
|
2013
|
54 |
2 |
p. 1488-1498
11 p.
|
artikel
|
| 42 |
Electrospinning of ethyl cellulose fibres with glass and steel needle configurations
|
Ahmad, Bilal
|
|
2013
|
54 |
2 |
p. 1761-1772
12 p.
|
artikel
|
| 43 |
Enhanced inactivation of Salmonella Typhimurium from blueberries by combinations of sodium dodecyl sulfate with organic acids or hydrogen peroxide
|
Li, Yingying
|
|
2013
|
54 |
2 |
p. 1553-1559
7 p.
|
artikel
|
| 44 |
Evaluating bottles and labels versus tasting the oils blind: Effects of packaging and labeling on consumer preferences, purchase intentions and expectations for extra virgin olive oil
|
Delgado, Claudia
|
|
2013
|
54 |
2 |
p. 2112-2121
10 p.
|
artikel
|
| 45 |
Evaluation of lanternfish (Benthosema pterotum) hydrolysates as antioxidants against hydrogen peroxide induced oxidative injury
|
Chai, Huey-Jine
|
|
2013
|
54 |
2 |
p. 1409-1418
10 p.
|
artikel
|
| 46 |
Fermentation in vitro of EGCG, GCG and EGCG3"Me isolated from Oolong tea by human intestinal microbiota
|
Zhang, Xin
|
|
2013
|
54 |
2 |
p. 1589-1595
7 p.
|
artikel
|
| 47 |
Flavour quality critical production steps from fruit to extra-virgin olive oil at consumption
|
Kalua, Curtis M.
|
|
2013
|
54 |
2 |
p. 2095-2103
9 p.
|
artikel
|
| 48 |
Fruit characteristics and fatty acid composition in advanced olive breeding selections along the ripening period
|
de la Rosa, Raúl
|
|
2013
|
54 |
2 |
p. 1890-1896
7 p.
|
artikel
|
| 49 |
Gazing behavior, choice and color of food: Does gazing behavior predict choice?
|
Jantathai, Srinual
|
|
2013
|
54 |
2 |
p. 1621-1626
6 p.
|
artikel
|
| 50 |
GC–MS–olfactometric characterization of the key aroma compounds in Turkish olive oils by application of the aroma extract dilution analysis
|
Kesen, Songul
|
|
2013
|
54 |
2 |
p. 1987-1994
8 p.
|
artikel
|
| 51 |
Health promoting effects of Lupin (Lupinus albus var. multolupa) protein hydrolyzate and insoluble fiber in a diet-induced animal experimental model of hypercholesterolemia
|
Kapravelou, Garifalia
|
|
2013
|
54 |
2 |
p. 1471-1481
11 p.
|
artikel
|
| 52 |
Influence of fruit ripening on agronomic parameters, quality indices, sensory attributes and phenolic compounds of Picudo olive oils
|
Jiménez, Brigida
|
|
2013
|
54 |
2 |
p. 1860-1867
8 p.
|
artikel
|
| 53 |
Influence of olive ripeness on chemical properties and phenolic composition of Chemlal extra-virgin olive oil
|
Bengana, Mohamed
|
|
2013
|
54 |
2 |
p. 1868-1875
8 p.
|
artikel
|
| 54 |
Innovations in traditional foods: Impact on perceived traditional character and consumer acceptance
|
Vanhonacker, Filiep
|
|
2013
|
54 |
2 |
p. 1828-1835
8 p.
|
artikel
|
| 55 |
Isolation and characterization of acid and pepsin-solubilized collagen from the skin of sailfish (Istiophorus platypterus)
|
Tamilmozhi, Somasundaram
|
|
2013
|
54 |
2 |
p. 1499-1505
7 p.
|
artikel
|
| 56 |
Knowledge, beliefs, habits and attitudes of California consumers regarding extra virgin olive oil
|
Santosa, Metta
|
|
2013
|
54 |
2 |
p. 2104-2111
8 p.
|
artikel
|
| 57 |
Lipidomic study of olive fruit and oil using TiO2 nanoparticle based matrix solid-phase dispersion and MALDI-TOF/MS
|
Shen, Qing
|
|
2013
|
54 |
2 |
p. 2054-2061
8 p.
|
artikel
|
| 58 |
Mathematical quantification of microbial inactivation of Escherichia coli O157:H7 and Salmonella spp. on stainless steel surfaces soiled with different vegetable juice substrates
|
Posada-Izquierdo, G.D.
|
|
2013
|
54 |
2 |
p. 1688-1698
11 p.
|
artikel
|
| 59 |
Microscopic characterisation and composition of proteins from lupin seed (Lupinus angustifolius L.) as affected by the isolation procedure
|
Muranyi, Isabel S.
|
|
2013
|
54 |
2 |
p. 1419-1429
11 p.
|
artikel
|
| 60 |
Monitoring grape ripeness using a voltammetric electronic tongue
|
Campos, Inmaculada
|
|
2013
|
54 |
2 |
p. 1369-1375
7 p.
|
artikel
|
| 61 |
Okra extracts as emulsifiers for acidic emulsions
|
Alba, K.
|
|
2013
|
54 |
2 |
p. 1730-1737
8 p.
|
artikel
|
| 62 |
Optimization of a solid phase extraction method and hydrophilic interaction liquid chromatography coupled to mass spectrometry for the determination of phospholipids in virgin olive oil
|
Verardo, V.
|
|
2013
|
54 |
2 |
p. 2083-2090
8 p.
|
artikel
|
| 63 |
Phenolic profiles, oil amount and sugar content during olive ripening of three typical Tuscan cultivars to detect the best harvesting time for oil production
|
Cecchi, Lorenzo
|
|
2013
|
54 |
2 |
p. 1876-1884
9 p.
|
artikel
|
| 64 |
Phenylpropanoid glycoside inhibition of pepsin, trypsin and α-chymotrypsin enzyme activity in Kudingcha leaves from Ligustrum purpurascens
|
Wu, Xuli
|
|
2013
|
54 |
2 |
p. 1376-1382
7 p.
|
artikel
|
| 65 |
Physical properties of organogels and water in oil emulsions structured by mixtures of candelilla wax and monoglycerides
|
Toro-Vazquez, Jorge F.
|
|
2013
|
54 |
2 |
p. 1360-1368
9 p.
|
artikel
|
| 66 |
Physicochemical and sensory characteristics of virgin olive oils in relation to cultivar, extraction system and storage conditions
|
Ben-Hassine, Kaouther
|
|
2013
|
54 |
2 |
p. 1915-1925
11 p.
|
artikel
|
| 67 |
Preliminary analysis of mastication dynamics and fragmentation during chewing of brittle cereal foods
|
Hedjazi, L.
|
|
2013
|
54 |
2 |
p. 1455-1462
8 p.
|
artikel
|
| 68 |
Production of superior quality extra virgin olive oil modulating the content and profile of its minor components
|
Fregapane, G.
|
|
2013
|
54 |
2 |
p. 1907-1914
8 p.
|
artikel
|
| 69 |
Purification and characterization of tinamou egg white ovotransferrin as an antimicrobial agent against foodborne pathogenic bacteria
|
Varon, Orly
|
|
2013
|
54 |
2 |
p. 1836-1842
7 p.
|
artikel
|
| 70 |
Putative markers of adulteration of extra virgin olive oil with refined olive oil: Prospects and limitations
|
Garcia, Raquel
|
|
2013
|
54 |
2 |
p. 2039-2044
6 p.
|
artikel
|
| 71 |
Quality grade discrimination of Chinese strong aroma type liquors using mass spectrometry and multivariate analysis
|
Cheng, Pingyan
|
|
2013
|
54 |
2 |
p. 1753-1760
8 p.
|
artikel
|
| 72 |
Risk ranking of chemical hazards in food—A case study on antibiotics in the Netherlands
|
van Asselt, E.D.
|
|
2013
|
54 |
2 |
p. 1636-1642
7 p.
|
artikel
|
| 73 |
Selenium biofortification in lentil (Lens culinaris Medikus subsp. culinaris): Farmers' field survey and genotype×environment effect
|
Rahman, M.M.
|
|
2013
|
54 |
2 |
p. 1596-1604
9 p.
|
artikel
|
| 74 |
Sensory attributes and antioxidant capacity of Maillard reaction products derived from xylose, cysteine and sunflower protein hydrolysate model system
|
Eric, Karangwa
|
|
2013
|
54 |
2 |
p. 1437-1447
11 p.
|
artikel
|
| 75 |
Sensory drivers of intrinsic quality of red wines
|
Sáenz-Navajas, María-Pilar
|
|
2013
|
54 |
2 |
p. 1506-1518
13 p.
|
artikel
|
| 76 |
Sensory profile and physicochemical characteristics of mango nectar sweetened with high intensity sweeteners throughout storage time
|
Cadena, Rafael Silva
|
|
2013
|
54 |
2 |
p. 1670-1679
10 p.
|
artikel
|
| 77 |
Sensory test vs. electronic nose and/or image analysis of whole bread produced with old and modern wheat varieties adjuvanted by means of the mycorrhizal factor
|
Torri, Luisa
|
|
2013
|
54 |
2 |
p. 1400-1408
9 p.
|
artikel
|
| 78 |
Simultaneous characterization and quantification of phenolic compounds in Thymus x citriodorus using a validated HPLC–UV and ESI–MS combined method
|
Pereira, Olívia R.
|
|
2013
|
54 |
2 |
p. 1773-1780
8 p.
|
artikel
|
| 79 |
Solid triacylglycerols within human fat globules: β crystals with a melting point above in-body temperature of infants, formed upon storage of breast milk at low temperature
|
Lopez, Christelle
|
|
2013
|
54 |
2 |
p. 1541-1552
12 p.
|
artikel
|
| 80 |
Special issue on “Olive oil: Quality, composition and health benefits”
|
Pereira, José Alberto
|
|
2013
|
54 |
2 |
p. 1859-
1 p.
|
artikel
|
| 81 |
Stability of whippable oil-in-water emulsions: Effect of monoglycerides on crystallization of palm kernel oil
|
Munk, Merete B.
|
|
2013
|
54 |
2 |
p. 1738-1745
8 p.
|
artikel
|
| 82 |
Study and characterization of Palestinian monovarietal Nabali virgin olive oils from northern West Bank of Palestine
|
Abu-Reidah, Ibrahim M.
|
|
2013
|
54 |
2 |
p. 1959-1964
6 p.
|
artikel
|
| 83 |
Super food Lycium barbarum (Solanaceae) traceability via an internal transcribed spacer 2 barcode
|
Xin, Tianyi
|
|
2013
|
54 |
2 |
p. 1699-1704
6 p.
|
artikel
|
| 84 |
Synthesis of aroma compounds of virgin olive oil: Significance of the cleavage of polyunsaturated fatty acid hydroperoxides during the oil extraction process
|
Sánchez-Ortiz, Araceli
|
|
2013
|
54 |
2 |
p. 1972-1978
7 p.
|
artikel
|
| 85 |
The changes in gliceridic fractions of sweaty fat and weight loss during ripening time of Iberian dry-cured ham
|
Narváez-Rivas, Mónica
|
|
2013
|
54 |
2 |
p. 1657-1669
13 p.
|
artikel
|
| 86 |
The effect of colony formation on the heat inactivation dynamics of Escherichia coli K12 and Salmonella typhimurium
|
Velliou, E.G.
|
|
2013
|
54 |
2 |
p. 1746-1752
7 p.
|
artikel
|
| 87 |
The freezing process helps to preserve the quality of extra virgin olive oil over time: A case study up to 18months
|
Mulinacci, N.
|
|
2013
|
54 |
2 |
p. 2008-2015
8 p.
|
artikel
|
| 88 |
The relationship between inactivation and morphological damage of Salmonella enterica treated by high hydrostatic pressure
|
Wang, Chung-Yi
|
|
2013
|
54 |
2 |
p. 1482-1487
6 p.
|
artikel
|
| 89 |
The ripe pulp of Mangifera indica L.: A rich source of phytosterols and other lipophilic phytochemicals
|
Vilela, Carla
|
|
2013
|
54 |
2 |
p. 1535-1540
6 p.
|
artikel
|
| 90 |
Thermodynamic properties of moisture sorption in pullulan–sodium alginate based edible films
|
Xiao, Qian
|
|
2013
|
54 |
2 |
p. 1605-1612
8 p.
|
artikel
|
| 91 |
Transglutaminase-induced crosslinking of sodium caseinate stabilized oil droplets in oil-in-water emulsions
|
Zeeb, Benjamin
|
|
2013
|
54 |
2 |
p. 1712-1721
10 p.
|
artikel
|
| 92 |
Ultra-flash profile and projective mapping for describing sensory attributes of prebiotic mortadellas
|
Santos, B.A.
|
|
2013
|
54 |
2 |
p. 1705-1711
7 p.
|
artikel
|
| 93 |
Use of DArT markers as a means of better management of the diversity of olive cultivars
|
Atienza, Sergio G.
|
|
2013
|
54 |
2 |
p. 2045-2053
9 p.
|
artikel
|
| 94 |
Variations of phenolic compounds, fatty acids and some qualitative characteristics of Sarıulak olive oil as induced by growing area
|
Arslan, Derya
|
|
2013
|
54 |
2 |
p. 1897-1906
10 p.
|
artikel
|
| 95 |
Virgin olive oil sensory properties: Comparing trained panel evaluation and consumer preferences
|
Predieri, Stefano
|
|
2013
|
54 |
2 |
p. 2091-2094
4 p.
|
artikel
|
| 96 |
Voltammetric e-tongue for the quantification of total polyphenol content in olive oils
|
Apetrei, Irina Mirela
|
|
2013
|
54 |
2 |
p. 2075-2082
8 p.
|
artikel
|
| 97 |
What is inside the jar? Forensically informative nucleotide sequencing (FINS) of a short mitochondrial COI gene fragment reveals a high percentage of mislabeling in jellyfish food products
|
Armani, Andrea
|
|
2013
|
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