| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Accelerated lipid oxidation using non-thermal plasma technology: Evaluation of volatile compounds
|
Van Durme, Jim
|
|
2014
|
62 |
C |
p. 868-876
9 p.
|
artikel
|
| 2 |
Acceptability and preference drivers of red wines produced from Vitis labrusca and hybrid grapes
|
Biasoto, Aline Camarão Telles
|
|
2014
|
62 |
C |
p. 456-466
11 p.
|
artikel
|
| 3 |
Activities of strains of Brochothrix thermosphacta in vitro and in meat
|
Casaburi, Annalisa
|
|
2014
|
62 |
C |
p. 366-374
9 p.
|
artikel
|
| 4 |
Alps food authentication, typicality and intrinsic quality by near infrared spectroscopy
|
Huck-Pezzei, Verena A.
|
|
2014
|
62 |
C |
p. 984-990
7 p.
|
artikel
|
| 5 |
2-Aminoacetophenone — A hepatic skatole metabolite as a potential contributor to boar taint
|
Fischer, Jochen
|
|
2014
|
62 |
C |
p. 35-42
8 p.
|
artikel
|
| 6 |
Anthocyanins from buds of Lonicera japonica Thunb. var. chinensis (Wats.) Bak.
|
Yuan, Yuan
|
|
2014
|
62 |
C |
p. 812-818
7 p.
|
artikel
|
| 7 |
Antiglycative and carbonyl trapping properties of the water soluble fraction of coffee silverskin
|
Mesías, M.
|
|
2014
|
62 |
C |
p. 1120-1126
7 p.
|
artikel
|
| 8 |
Antioxidant activity and characterization of constituents in copao fruits (Eulychnia acida Phil., Cactaceae) by HPLC–DAD–MS/MSn
|
Jiménez-Aspee, Felipe
|
|
2014
|
62 |
C |
p. 286-298
13 p.
|
artikel
|
| 9 |
Application of the theory of planned behavior to genetically modified foods: Moderating effects of food technology neophobia
|
Kim, Yeong Gug
|
|
2014
|
62 |
C |
p. 947-954
8 p.
|
artikel
|
| 10 |
A quantitative study on the phenolic compound, tocopherol and fatty acid contents of monovarietal virgin olive oils produced in the southeast region of Brazil
|
Ballus, Cristiano Augusto
|
|
2014
|
62 |
C |
p. 74-83
10 p.
|
artikel
|
| 11 |
Aromatic profile of Brazilian sparkling wines produced with classical and innovative grape varieties
|
Caliari, Vinícius
|
|
2014
|
62 |
C |
p. 965-973
9 p.
|
artikel
|
| 12 |
Assessment of the (anti)genotoxicity of brown propolis extracts from Brazilian Cerrado biome in a Drosophila melanogaster model
|
Fernandes, Fábio Henrique
|
|
2014
|
62 |
C |
p. 20-26
7 p.
|
artikel
|
| 13 |
Assessment of the sugars and ethanol development in beer fermentation with FT-IR and multivariate curve resolution models
|
Grassi, Silvia
|
|
2014
|
62 |
C |
p. 602-608
7 p.
|
artikel
|
| 14 |
Assessment of wild non-dairy lactococcal strains for flavour diversification in a mini-Gouda type cheese model
|
Cavanagh, Daniel
|
|
2014
|
62 |
C |
p. 432-440
9 p.
|
artikel
|
| 15 |
Berry fruit teas: Phenolic composition and cytotoxic activity
|
Šavikin, Katarina
|
|
2014
|
62 |
C |
p. 677-683
7 p.
|
artikel
|
| 16 |
Calcium-induced disaggregation of wheat germ globulin under acid and heat conditions
|
Liu, FengRu
|
|
2014
|
62 |
C |
p. 27-34
8 p.
|
artikel
|
| 17 |
Cell-based immunological assay: complementary applications in evaluating the allergenicity of foods with FAO/WHO guidelines
|
Sun, Na
|
|
2014
|
62 |
C |
p. 735-745
11 p.
|
artikel
|
| 18 |
Cereal β-glucan immune modulating activity depends on the polymer fine structure
|
Mikkelsen, Mette Skau
|
|
2014
|
62 |
C |
p. 829-836
8 p.
|
artikel
|
| 19 |
Combined effects of high pressure, moderate heat and pH on the inactivation kinetics of Bacillus licheniformis spores in carrot juice
|
Tola, Yetenayet Bekele
|
|
2014
|
62 |
C |
p. 50-58
9 p.
|
artikel
|
| 20 |
Complexity of coffee flavor: A compositional and sensory perspective
|
Sunarharum, Wenny B.
|
|
2014
|
62 |
C |
p. 315-325
11 p.
|
artikel
|
| 21 |
Conical spouted bed drying of Baker's yeast: Experimentation and multi-modeling
|
Spreutels, L.
|
|
2014
|
62 |
C |
p. 137-150
14 p.
|
artikel
|
| 22 |
Consumers’ perception of symbols and health claims as health-related label messages. A cross-cultural study
|
Carrillo, E.
|
|
2014
|
62 |
C |
p. 653-661
9 p.
|
artikel
|
| 23 |
Contribution of a tannase from Atopobium parvulum DSM 20469T in the oral processing of food tannins
|
Jiménez, Natalia
|
|
2014
|
62 |
C |
p. 397-402
6 p.
|
artikel
|
| 24 |
Cost-effective allocation of resources for monitoring dioxins along the pork production chain
|
Lascano-Alcoser, V.H.
|
|
2014
|
62 |
C |
p. 618-627
10 p.
|
artikel
|
| 25 |
Decontamination of Salmonella enterica Typhimurium on green onions using a new formula of sanitizer washing and pulsed UV light (PL)
|
Xu, Wenqing
|
|
2014
|
62 |
C |
p. 280-285
6 p.
|
artikel
|
| 26 |
Deep-frying. A study of the influence of the frying medium and the food nature, on the lipidic composition of the fried food, using 1H nuclear magnetic resonance
|
Martínez-Yusta, Andrea
|
|
2014
|
62 |
C |
p. 998-1007
10 p.
|
artikel
|
| 27 |
Differences of fatty acid composition in Brazilian genetic and conventional soybeans (Glycine max (L.) Merrill) grown in different regions
|
Galão, Olívio Fernandes
|
|
2014
|
62 |
C |
p. 589-594
6 p.
|
artikel
|
| 28 |
Diversity and enzymatic profile of yeasts isolated from traditional llama meat sausages from north-western Andean region of Argentina
|
Mendoza, Lucía M.
|
|
2014
|
62 |
C |
p. 572-579
8 p.
|
artikel
|
| 29 |
Dried camu-camu (Myrciaria dubia H.B.K. McVaugh) industrial residue: A bioactive-rich Amazonian powder with functional attributes
|
de Azevêdo, Juliana Chrís Silva
|
|
2014
|
62 |
C |
p. 934-940
7 p.
|
artikel
|
| 30 |
Early detection and classification of pathogenic fungal disease in post-harvest strawberry fruit by electronic nose and gas chromatography–mass spectrometry
|
Pan, Leiqing
|
|
2014
|
62 |
C |
p. 162-168
7 p.
|
artikel
|
| 31 |
Editorial Board
|
|
|
2014
|
62 |
C |
p. IFC-
1 p.
|
artikel
|
| 32 |
Editorial Board
|
|
|
2014
|
62 |
C |
p. i-
1 p.
|
artikel
|
| 33 |
Effect of Ca2+ concentration on the tastes from the main chemicals in green tea infusions
|
Yin, Jun-Feng
|
|
2014
|
62 |
C |
p. 941-946
6 p.
|
artikel
|
| 34 |
Effect of ethylcellulose on the structure and stability of non-aqueous oil based propylene glycol emulsions
|
Ceballos, Marcelo R.
|
|
2014
|
62 |
C |
p. 416-423
8 p.
|
artikel
|
| 35 |
Effect of high pressure homogenisation on microbial inactivation, protein structure and functionality of egg white
|
Panozzo, Agnese
|
|
2014
|
62 |
C |
p. 718-725
8 p.
|
artikel
|
| 36 |
Effect of high pressure processing on the immunoreactivity of almond milk
|
Dhakal, Santosh
|
|
2014
|
62 |
C |
p. 215-222
8 p.
|
artikel
|
| 37 |
Effect of reducing nitrate and nitrite added to dry fermented sausages on the survival of Salmonella Typhimurium
|
Hospital, Xavier F.
|
|
2014
|
62 |
C |
p. 410-415
6 p.
|
artikel
|
| 38 |
Effect of tea extract on lactic acid bacterial growth, their cell surface characteristics and isoflavone bioconversion during soymilk fermentation
|
Zhao, Danyue
|
|
2014
|
62 |
C |
p. 877-885
9 p.
|
artikel
|
| 39 |
Effect of ultraviolet radiation on the reduction of major food spoilage molds and sensory quality of the surface of dried filefish (Stephanolepis cirrhifer) fillets
|
Park, Shin Young
|
|
2014
|
62 |
C |
p. 1108-1112
5 p.
|
artikel
|
| 40 |
Effects of different alcoholic extraction conditions on soybean oil yield, fatty acid composition and protein solubility of defatted meal
|
Sawada, Mirian Megumi
|
|
2014
|
62 |
C |
p. 662-670
9 p.
|
artikel
|
| 41 |
Effects of different packaging systems on microbiological, sensory and peptide profile in fiordilatte cheese
|
Nardiello, D.
|
|
2014
|
62 |
C |
p. 628-636
9 p.
|
artikel
|
| 42 |
Effects of transglutaminase catalyzed crosslinking on physicochemical characteristics of arachin and conarachin-rich peanut protein fractions
|
Feng, Xiao-Long
|
|
2014
|
62 |
C |
p. 84-90
7 p.
|
artikel
|
| 43 |
Effects of ultrasound on the structure and physical properties of black bean protein isolates
|
Jiang, Lianzhou
|
|
2014
|
62 |
C |
p. 595-601
7 p.
|
artikel
|
| 44 |
Effects of UV induced photo-oxidation on the physicochemical properties of milk protein concentrate
|
Semagoto, Hamad M.
|
|
2014
|
62 |
C |
p. 580-588
9 p.
|
artikel
|
| 45 |
Effects of Xylopia aromatica (Lam.) Mart. fruit on metabolic and inflammatory dysfunction induced by high refined carbohydrate-containing-diet in mice
|
Oliveira, Verena B.
|
|
2014
|
62 |
C |
p. 541-550
10 p.
|
artikel
|
| 46 |
Encapsulation of anthocyanin molecules within a ferritin nanocage increases their stability and cell uptake efficiency
|
Zhang, Tuo
|
|
2014
|
62 |
C |
p. 183-192
10 p.
|
artikel
|
| 47 |
Encapsulation of curcumin in recombinant human H-chain ferritin increases its water-solubility and stability
|
Chen, Lingli
|
|
2014
|
62 |
C |
p. 1147-1153
7 p.
|
artikel
|
| 48 |
Environmental assessment of a multilayer polymer bag for food packaging and preservation: An LCA approach
|
Siracusa, Valentina
|
|
2014
|
62 |
C |
p. 151-161
11 p.
|
artikel
|
| 49 |
Enzymatic catalysis in a whey protein matrix at temperatures in the vicinity of the glass transition
|
Chaudhary, Vinita
|
|
2014
|
62 |
C |
p. 671-676
6 p.
|
artikel
|
| 50 |
Eubacterial and archaeal community characteristics in the man-made pit mud revealed by combined PCR-DGGE and FISH analyses
|
Ding, Xiaofei
|
|
2014
|
62 |
C |
p. 1047-1053
7 p.
|
artikel
|
| 51 |
Fabrication of edible gellan gum/soy protein ionic-covalent entanglement gels with diverse mechanical and oral processing properties
|
Guo, Jian
|
|
2014
|
62 |
C |
p. 917-925
9 p.
|
artikel
|
| 52 |
Floral authentication of Greek unifloral honeys based on the combination of phenolic compounds, physicochemical parameters and chemometrics
|
Karabagias, Ioannis K.
|
|
2014
|
62 |
C |
p. 753-760
8 p.
|
artikel
|
| 53 |
Fluidized bed microencapsulation of Lactobacillus reuteri with sweet whey and shellac for improved acid resistance and in-vitro gastro-intestinal survival
|
Schell, Daniel
|
|
2014
|
62 |
C |
p. 308-314
7 p.
|
artikel
|
| 54 |
Formation of cholesterol oxidation products (COPs) and loss of cholesterol in fresh egg pasta as a function of thermal treatment processing
|
Zardetto, Stefano
|
|
2014
|
62 |
C |
p. 177-182
6 p.
|
artikel
|
| 55 |
Formation of oxidation products in edible vegetable oils analyzed as FAME derivatives by HPLC-UV-ELSD
|
Morales, Arturo
|
|
2014
|
62 |
C |
p. 1080-1086
7 p.
|
artikel
|
| 56 |
Fresh-cut Red Delicious apples coating using tocopherol/mucilage nanoemulsion: Effect of coating on polyphenol oxidase and pectin methylesterase activities
|
Zambrano-Zaragoza, Maria L.
|
|
2014
|
62 |
C |
p. 974-983
10 p.
|
artikel
|
| 57 |
Friction properties of oral surface analogs and their interaction with polysaccharide/MCC particle dispersions
|
Chojnicka-Paszun, Agnieszka
|
|
2014
|
62 |
C |
p. 1020-1028
9 p.
|
artikel
|
| 58 |
Functional electrospun polymeric nanofibers incorporating geraniol–cyclodextrin inclusion complexes: High thermal stability and enhanced durability of geraniol
|
Kayaci, Fatma
|
|
2014
|
62 |
C |
p. 424-431
8 p.
|
artikel
|
| 59 |
Gelling properties of protein fractions and protein isolate extracted from Australian canola meal
|
Tan, Siong H.
|
|
2014
|
62 |
C |
p. 819-828
10 p.
|
artikel
|
| 60 |
Giarraffa and Grossa di Spagna naturally fermented table olives: Effect of starter and probiotic cultures on chemical, microbiological and sensory traits
|
Randazzo, C.L.
|
|
2014
|
62 |
C |
p. 1154-1164
11 p.
|
artikel
|
| 61 |
Green coffee hydroxycinnamic acids but not caffeine protect human HepG2 cells against oxidative stress
|
Baeza, Gema
|
|
2014
|
62 |
C |
p. 1038-1046
9 p.
|
artikel
|
| 62 |
Identification and characterization of papain-generated antioxidant peptides from palm kernel cake proteins
|
Zarei, Mohammad
|
|
2014
|
62 |
C |
p. 726-734
9 p.
|
artikel
|
| 63 |
Identifying cheese whey an adulterant in milk: Limited contribution of a sensometric approach
|
Aquino, L.F.M.C.
|
|
2014
|
62 |
C |
p. 233-237
5 p.
|
artikel
|
| 64 |
Identifying motives underlying wine purchase decisions: Results from an exploratory free listing task with Burgundy wine consumers
|
Ginon, Emilie
|
|
2014
|
62 |
C |
p. 860-867
8 p.
|
artikel
|
| 65 |
Immunomodulatory effects of protein hydrolysates from rohu (Labeo rohita) egg (roe) in BALB/c mice
|
Chalamaiah, M.
|
|
2014
|
62 |
C |
p. 1054-1061
8 p.
|
artikel
|
| 66 |
Impact of structural features of odorant molecules on their retention/release behaviours in dairy and pectin gels
|
Ayed, Charfedinne
|
|
2014
|
62 |
C |
p. 846-859
14 p.
|
artikel
|
| 67 |
Improved duck meat quality by application of high pressure and heat: A study of water mobility and compartmentalization, protein denaturation and textural properties
|
Khan, Muhammad Ammar
|
|
2014
|
62 |
C |
p. 926-933
8 p.
|
artikel
|
| 68 |
Improving intracellular uptake of 5-demethyltangeretin by food grade nanoemulsions
|
Zheng, Jinkai
|
|
2014
|
62 |
C |
p. 98-103
6 p.
|
artikel
|
| 69 |
Inactivation kinetics and cell morphology of E. coli and S. cerevisiae treated with ultrasound-assisted supercritical CO2
|
Ortuño, Carmen
|
|
2014
|
62 |
C |
p. 955-964
10 p.
|
artikel
|
| 70 |
Influence of a commercial monoacylglycerol on the crystallization mechanism of palm oil as compared to its pure constituents
|
Verstringe, Stefanie
|
|
2014
|
62 |
C |
p. 694-700
7 p.
|
artikel
|
| 71 |
Influence of NaCl on the inactivation of murine norovirus-1 and hepatitis A virus in the Korean traditional salted oyster product “Eoriguljeot” during storage
|
Park, Shin Young
|
|
2014
|
62 |
C |
p. 382-387
6 p.
|
artikel
|
| 72 |
Influence of wall matrix systems on the properties of spray-dried microparticles containing fish oil
|
Botrel, Diego Alvarenga
|
|
2014
|
62 |
C |
p. 344-352
9 p.
|
artikel
|
| 73 |
Insect lipid profile: aqueous versus organic solvent-based extraction methods
|
Tzompa-Sosa, Daylan A.
|
|
2014
|
62 |
C |
p. 1087-1094
8 p.
|
artikel
|
| 74 |
Interfacial characteristics and microchannel emulsification of oleuropein-containing triglyceride oil–water systems
|
Souilem, Safa
|
|
2014
|
62 |
C |
p. 467-475
9 p.
|
artikel
|
| 75 |
In the ancient world, virgin olive oil was called “liquid gold” by Homer and “the great healer” by Hippocrates. Why has this mythic image been forgotten?
|
Clodoveo, Maria Lisa
|
|
2014
|
62 |
C |
p. 1062-1068
7 p.
|
artikel
|
| 76 |
Investigating the effects of food matrix and food components on bioaccessibility of pomegranate (Punica granatum) phenolics and anthocyanins using an in-vitro gastrointestinal digestion model
|
Sengul, Hafizenur
|
|
2014
|
62 |
C |
p. 1069-1079
11 p.
|
artikel
|
| 77 |
Investigation of the formation of (E)-2-butenal in oils and foods during frying
|
Papastergiadis, Antonios
|
|
2014
|
62 |
C |
p. 43-49
7 p.
|
artikel
|
| 78 |
In vitro bioaccessibility of health-related compounds as affected by the formulation of fruit juice- and milk-based beverages
|
Rodríguez-Roque, María Janeth
|
|
2014
|
62 |
C |
p. 771-778
8 p.
|
artikel
|
| 79 |
In vitro chemo-protective effect of bioactive peptide lunasin against oxidative stress in human HepG2 cells
|
Fernández-Tomé, Samuel
|
|
2014
|
62 |
C |
p. 793-800
8 p.
|
artikel
|
| 80 |
In vitro determination of the lipophilic and hydrophilic antioxidant capacity of unroasted coffee bean extracts and their synergistic and antagonistic effects
|
Prieto, M.A.
|
|
2014
|
62 |
C |
p. 1183-1196
14 p.
|
artikel
|
| 81 |
In vitro prebiotic activity of inulin-rich carbohydrates extracted from Jerusalem artichoke (Helianthus tuberosus L.) tubers at different storage times by Lactobacillus paracasei
|
Rubel, Irene A.
|
|
2014
|
62 |
C |
p. 59-65
7 p.
|
artikel
|
| 82 |
In vivo assessment of the cytotoxic, genotoxic and antigenotoxic potential of maná-cubiu (Solanum sessiliflorum Dunal) fruit
|
Hernandes, Lívia Cristina
|
|
2014
|
62 |
C |
p. 121-127
7 p.
|
artikel
|
| 83 |
Ionic liquid-based ultrasound-assisted surfactant-emulsified microextraction for simultaneous determination of three important flavoring compounds in plant extracts and urine samples
|
Rajabi, Maryam
|
|
2014
|
62 |
C |
p. 761-770
10 p.
|
artikel
|
| 84 |
Jaboticaba Pomace Powder Obtained as a Co-product of Juice Extraction: A Comparative Study of Powder Obtained from Peel and Whole Fruit
|
Gurak, Poliana Deyse
|
|
2014
|
62 |
C |
p. 786-792
7 p.
|
artikel
|
| 85 |
Kinetic analysis and gas–liquid balances of the production of fermentative aromas during winemaking fermentations: Effect of assimilable nitrogen and temperature
|
Mouret, J.R.
|
|
2014
|
62 |
C |
p. 1-10
10 p.
|
artikel
|
| 86 |
Large amplitudes oscillatory shear (LAOS) behavior of egg white foams with apple pectins and xanthan gum
|
Ptaszek, Paweł
|
|
2014
|
62 |
C |
p. 299-307
9 p.
|
artikel
|
| 87 |
LC-MS n identification and characterization of the phenolic compounds from the fruits of Flacourtia indica (Burm. F.) Merr. and Flacourtia inermis Roxb.
|
Alakolanga, A.G.A.W.
|
|
2014
|
62 |
C |
p. 388-396
9 p.
|
artikel
|
| 88 |
l-cysteine is a potent inhibitor of protein glycation on both albumin and LDL, and prevents the diabetic complications in diabetic–atherosclerotic rat
|
Mahdavifard, S.
|
|
2014
|
62 |
C |
p. 909-916
8 p.
|
artikel
|
| 89 |
l-Histidine enhances stability of hemoglobin concentrates by coordinating with free iron
|
Zhou, Cunliu
|
|
2014
|
62 |
C |
p. 637-643
7 p.
|
artikel
|
| 90 |
Logos indicating environmental sustainability in wine production: An exploratory study on how do Burgundy wine consumers perceive them
|
Ginon, Emilie
|
|
2014
|
62 |
C |
p. 837-845
9 p.
|
artikel
|
| 91 |
Long-term batch brewing accumulates adaptive microbes, which comprehensively produce more flavorful Chinese liquors
|
Wang, Chuan-dong
|
|
2014
|
62 |
C |
p. 894-901
8 p.
|
artikel
|
| 92 |
Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics
|
Han, Minyi
|
|
2014
|
62 |
C |
p. 1175-1182
8 p.
|
artikel
|
| 93 |
Low shear-rate process to obtain transparent W/O fine emulsions as functional foods
|
Amadei, Damien
|
|
2014
|
62 |
C |
p. 533-540
8 p.
|
artikel
|
| 94 |
Mapping of IgE epitopes in in vitro gastroduodenal digests of β-lactoglobulin produced with human and simulated fluids
|
Benedé, Sara
|
|
2014
|
62 |
C |
p. 1127-1133
7 p.
|
artikel
|
| 95 |
Mathematical approach for sampling plan performance assessment for aflatoxin B1 in pistachios
|
Wesolek, Nathalie
|
|
2014
|
62 |
C |
p. 448-455
8 p.
|
artikel
|
| 96 |
Microstructure and water distribution of commercial pasta studied by microscopy and 3D magnetic resonance imaging
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Mixed whey protein isolate-egg yolk or yolk plasma heat-set gels: Rheological and volatile compounds characterisation
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Modeling multiscale transport mechanisms, phase changes and thermomechanics during frying
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Modeling the retention kinetics of conjugated linoleic acid during high-pressure sterilization of milk
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Multispectral imaging for rapid and non-destructive determination of aerobic plate count (APC) in cooked pork sausages
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Multivariate approach to reveal relationships between sensory perception of cheeses and aroma profile obtained with different extraction methods
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Nuclear magnetic resonance analysis of water soluble metabolites allows the geographic discrimination of pistachios (Pistacia vera)
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Nutrients, phytochemicals and antioxidant activity in wild populations of Allium ampeloprasum L., a valuable underutilized vegetable
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Occurrence of low molecular weight phenolics in Vitis vinifera red grape cultivars and their winemaking by-products from São Paulo (Brazil)
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Barcia, Milene Teixeira
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Optimal sensory evaluation protocol to model concentration–response curve of sweeteners
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Choi, Ji-hye
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Oral processing and bolus properties drive the dynamics of salty and texture perceptions of bread
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Oxidative stability of encapsulated fish oil in electrospun zein fibres
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Peanut fractions boost the growth of Lactobacillus casei that alters the interactions between Campylobacter jejuni and host epithelial cells
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Peptides extracted from common bean (Phaseolus vulgaris L.) non-digestible fraction caused differential gene expression of HCT116 and RKO human colorectal cancer cells
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Polysaccharides influence on the interaction between tannic acid and haze active proteins in beer
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Mercedes Lataza Rovaletti, M.
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Postfertilization changes in conformation of egg yolk phosvitin and biological activities of phosphopeptides
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Pre-extrusion aromatization of a soy protein isolate using volatile compounds and flavor enhancers: Effects on physical characteristics, volatile retention and sensory characteristics of extrudates
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Milani, Talita Maira Goss
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2014
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Principles, developments and applications of computer vision for external quality inspection of fruits and vegetables: A review
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Zhang, Baohua
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Pterospartum tridentatum, Gomphrena globosa and Cymbopogon citratus: A phytochemical study focused on antioxidant compounds
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Quantitative characterization of important metabolites of avocado fruit by gas chromatography coupled to different detectors (APCI-TOF MS and FID)
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Hurtado-Fernández, Elena
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Rapid and real-time prediction of lactic acid bacteria (LAB) in farmed salmon flesh using near-infrared (NIR) hyperspectral imaging combined with chemometric analysis
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He, Hong-Ju
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2014
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Reducing retrogradation of gelatinized rice starch and rice meal under low temperature storage by addition of extremely thermostable maltogenic amylase during their cooking
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Li, Xiaolei
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Reduction effect of the selected chemical and physical treatments to reduce L. monocytogenes biofilms formed on lettuce and cabbage
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Srey, Sokunrotanak
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Review on pre- and post-harvest management of peanuts to minimize aflatoxin contamination
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Rheological and structural characterization of prepared aqueous Aloe vera dispersions
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Kiran, Patruni
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Riboflavin producing lactic acid bacteria as a biotechnological strategy to obtain bio-enriched soymilk
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Sensory characterisation of food and beverage stimuli containing β-ionone and differences between individuals by genotype for rs6591536
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Sensory evaluation of bitterness and astringency sub-qualities of wine phenolic compounds: synergistic effect and modulation by aromas
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Sesame and resistant starch reduce the colon carcinogenesis and oxidative stress in 1,2-dimethylhydrazine-induced cancer in Wistar rats
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Solid lipid nanoparticles enhance oral bioavailability of resveratrol, a natural polyphenol
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Spray-dried alginate microparticles carrying caffeine-loaded and potentially bioactive nanoparticles
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Stability and loss kinetics of lutein and β-carotene encapsulated in freeze-dried emulsions with layered interface and trehalose as glass former
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Structural differences and conformational characterization of five bioactive polysaccharides from Lentinus edodes
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Wang, Kai-ping
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Synergistic effect of milk solids and carrot cell wall particles on the rheology and texture of yoghurt gels
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The effect of time and origin of harvest on the in vitro biological activity of Palmaria palmata protein hydrolysates
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The effects of different protein:tannin ratios on the tartrate-holding capacity of wine model solutions
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The mycobiota of coffee beans and its influence on the coffee beverage
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The role of gluten proteins in production and quality of a yeast leavened sugar and fat rich wheat based food model system
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The role of lactate on the immunomodulatory properties of the nonbacterial fraction of kefir
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Traceability of mussel (Mytilus chilensis) in southern Chile using microsatellite molecular markers and assignment algorithms. Exploratory survey
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Tribocharging properties of wheat bran fragments in air–solid pipe flow
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Tuning heat-induced colloidal aggregation of whey proteins, sodium caseinate and gum arabic: Effect of protein composition, preheating and gum arabic level
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Use of image analysis to evaluate the shelf life of bakery products
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Using confocal laser scanning microscopy to examine the breakdown of fat layers in laminated dough
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Volatile compounds from fruits of Butia capitata at different stages of maturity and storage
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Volatile compounds of modified atmosphere packaged cut iceberg lettuce: Effect of extremely low O2, season, cultivar and storage time
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What is satiating? Consumer perceptions of satiating foods and expected satiety of protein-based meals
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Whey protein aerated gels as matrices for controlled mineral release in simulated gastric conditions
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