| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Afterglow corona discharge air plasma (ACDAP) for inactivation of common food-borne pathogens
|
Mok, Chulkyoon
|
|
2015
|
69 |
C |
p. 418-423
6 p.
|
artikel
|
| 2 |
Allergenicity of roasted peanuts treated with a non-human digestive protease
|
Yu, Jianmei
|
|
2015
|
69 |
C |
p. 341-347
7 p.
|
artikel
|
| 3 |
A novel delivery system dextran sulfate coated amphiphilic chitosan derivatives-based nanoliposome: Capacity to improve in vitro digestion stability of (−)-epigallocatechin gallate
|
Zou, Liqiang
|
|
2015
|
69 |
C |
p. 114-120
7 p.
|
artikel
|
| 4 |
Bean cultivars (Phaseolus vulgaris L.) have similar high antioxidant capacity, in vitro inhibition of α-amylase and α-glucosidase while diverse phenolic composition and concentration
|
Mojica, Luis
|
|
2015
|
69 |
C |
p. 38-48
11 p.
|
artikel
|
| 5 |
Beverage emulsions: Comparison among nanoparticle stabilized emulsion with starch and surfactant stabilized emulsions
|
Chaudhari, Amol
|
|
2015
|
69 |
C |
p. 156-163
8 p.
|
artikel
|
| 6 |
Biopolymer nanoparticles as potential delivery systems for anthocyanins: Fabrication and properties
|
Arroyo-Maya, Izlia J.
|
|
2015
|
69 |
C |
p. 1-8
8 p.
|
artikel
|
| 7 |
Characterizing aromatic typicality of Riesling wines: merging volatile compositional and sensory aspects
|
Schüttler, Armin
|
|
2015
|
69 |
C |
p. 26-37
12 p.
|
artikel
|
| 8 |
3-Chlorotyrosine formation in gilthead seabream (Sparus aurata) and European plaice (Pleuronectes platessa) fillets treated with sodium hypochlorite
|
Bao Loan, Huynh Nguyen
|
|
2015
|
69 |
C |
p. 164-169
6 p.
|
artikel
|
| 9 |
Cocoa intake ameliorates hepatic oxidative stress in young Zucker diabetic fatty rats
|
Cordero-Herrera, Isabel
|
|
2015
|
69 |
C |
p. 194-201
8 p.
|
artikel
|
| 10 |
Comparative antioxidant activity and 1H NMR profiling of Mediterranean fruit products
|
Rosa, Antonella
|
|
2015
|
69 |
C |
p. 322-330
9 p.
|
artikel
|
| 11 |
Concentrations of phthalates in bottled water under common storage conditions: Do they pose a health risk to children?
|
Jeddi, Maryam Zare
|
|
2015
|
69 |
C |
p. 256-265
10 p.
|
artikel
|
| 12 |
Conference Calendar
|
|
|
2015
|
69 |
C |
p. I-
1 p.
|
artikel
|
| 13 |
Corrigendum to “Analysis of maltooligosaccharides in honey samples by ultra-performance liquid chromatography coupled with evaporative light scattering detection” [Food Res. Int. 56 (2014) 260–265]
|
Zhou, Jinhui
|
|
2015
|
69 |
C |
p. 435-
1 p.
|
artikel
|
| 14 |
Corrigendum to “Effect of roasting conditions on carbon dioxide degassing behavior in coffee” [Food. Res. Int. 61. (2014) 144–151]
|
Wang, Xiuju
|
|
2015
|
69 |
C |
p. 434-
1 p.
|
artikel
|
| 15 |
Developing an antimicrobial packaging of ready-to-eat pomegranate arils based on vapors of brandy or distillery ethanol
|
Kapetanakou, A.E.
|
|
2015
|
69 |
C |
p. 141-150
10 p.
|
artikel
|
| 16 |
Dietary functional benefits of Bartlett and Starkrimson pears for potential management of hyperglycemia, hypertension and ulcer bacteria Helicobacter pylori while supporting beneficial probiotic bacterial response
|
Sarkar, Dipayan
|
|
2015
|
69 |
C |
p. 80-90
11 p.
|
artikel
|
| 17 |
Dissolution of NaCl crystals in artificial saliva and water by video-microscopy
|
Quilaqueo, Marcela
|
|
2015
|
69 |
C |
p. 373-380
8 p.
|
artikel
|
| 18 |
Do white grapes really exist?
|
Arapitsas, Panagiotis
|
|
2015
|
69 |
C |
p. 21-25
5 p.
|
artikel
|
| 19 |
Dynamics of the loss and emergence of volatile compounds during the concentration of cashew apple juice (Anacardium occidentale L.) and the impact on juice sensory quality
|
Biasoto, Aline Camarão Telles
|
|
2015
|
69 |
C |
p. 224-234
11 p.
|
artikel
|
| 20 |
Editorial Board
|
|
|
2015
|
69 |
C |
p. i-
1 p.
|
artikel
|
| 21 |
Editorial Board
|
|
|
2015
|
69 |
C |
p. IFC-
1 p.
|
artikel
|
| 22 |
Effect of process variables on the drying rate of mango pulp by Refractance Window
|
Zotarelli, Marta Fernanda
|
|
2015
|
69 |
C |
p. 410-417
8 p.
|
artikel
|
| 23 |
Emerging DNA-based technologies to characterize food ecosystems
|
Galimberti, Andrea
|
|
2015
|
69 |
C |
p. 424-433
10 p.
|
artikel
|
| 24 |
Food-grade filled hydrogels for oral delivery of lipophilic active ingredients: Temperature-triggered release microgels
|
Zhang, Zipei
|
|
2015
|
69 |
C |
p. 274-280
7 p.
|
artikel
|
| 25 |
Foodomics for mulberry fruit (Morus spp.): Analytical fingerprint as antioxidants' and health properties' determination tool
|
Donno, D.
|
|
2015
|
69 |
C |
p. 179-188
10 p.
|
artikel
|
| 26 |
Freeze-dried grape skins by-products to enhance the quality of white wines from neutral grape varieties
|
de Torres, C.
|
|
2015
|
69 |
C |
p. 97-105
9 p.
|
artikel
|
| 27 |
Heat resistance of Cronobacter sakazakii DPC 6529 and its behavior in reconstituted powdered infant formula
|
Huertas, Juan-Pablo
|
|
2015
|
69 |
C |
p. 401-409
9 p.
|
artikel
|
| 28 |
Improving the thermostability of β-lactoglobulin via glycation: The effect of sugar structures
|
Chen, Yingjia
|
|
2015
|
69 |
C |
p. 106-113
8 p.
|
artikel
|
| 29 |
Instrumental acoustic-mechanical measures of crispness in apples
|
Piazza, L.
|
|
2015
|
69 |
C |
p. 209-215
7 p.
|
artikel
|
| 30 |
Isothermal crystallization behavior of lard at different temperatures studied by DSC and real-time XRD
|
Steen, Liselot
|
|
2015
|
69 |
C |
p. 49-56
8 p.
|
artikel
|
| 31 |
Mechanism of the interaction between insoluble wheat bran and polyphenols leading to increased antioxidant capacity
|
Doğan, Ezgi
|
|
2015
|
69 |
C |
p. 189-193
5 p.
|
artikel
|
| 32 |
Modelling of UV absorption in a plane photoreactor for solutions with high-patulin concentration
|
Garvín, A.
|
|
2015
|
69 |
C |
p. 266-273
8 p.
|
artikel
|
| 33 |
Modelling the effect of pH, sodium chloride and sodium pyrophosphate on the thermal resistance of Escherichia coli O157:H7 in ground beef
|
Juneja, Vijay K.
|
|
2015
|
69 |
C |
p. 289-304
16 p.
|
artikel
|
| 34 |
Modified curcumin with hyaluronic acid: Combination of pro-drug and nano-micelle strategy to address the curcumin challenge
|
Li, Jinglei
|
|
2015
|
69 |
C |
p. 202-208
7 p.
|
artikel
|
| 35 |
Nanotechnology in agro-food: From field to plate
|
Dasgupta, Nandita
|
|
2015
|
69 |
C |
p. 381-400
20 p.
|
artikel
|
| 36 |
Pathogen inactivation and quality changes in sliced cheddar cheese treated using flexible thin-layer dielectric barrier discharge plasma
|
Yong, Hae In
|
|
2015
|
69 |
C |
p. 57-63
7 p.
|
artikel
|
| 37 |
Phenolic compounds from cambuci (Campomanesia phaea O. Berg) fruit attenuate glucose intolerance and adipose tissue inflammation induced by a high-fat, high-sucrose diet
|
Donado-Pestana, Carlos M.
|
|
2015
|
69 |
C |
p. 170-178
9 p.
|
artikel
|
| 38 |
Plasticization effect of solubles in fishmeal
|
Oterhals, Åge
|
|
2015
|
69 |
C |
p. 313-321
9 p.
|
artikel
|
| 39 |
Quality characteristics of egg-reduced pound cakes following WPI and emulsifier incorporation
|
Paraskevopoulou, A.
|
|
2015
|
69 |
C |
p. 72-79
8 p.
|
artikel
|
| 40 |
Radish sprouts—Characterization and elicitation of novel varieties rich in anthocyanins
|
Baenas, Nieves
|
|
2015
|
69 |
C |
p. 305-312
8 p.
|
artikel
|
| 41 |
Role of Melissa officinalis in cholesterol oxidation: Antioxidant effect in model systems and application in beef patties
|
Barriuso, Blanca
|
|
2015
|
69 |
C |
p. 133-140
8 p.
|
artikel
|
| 42 |
Seasonal variation in phenolic composition and antioxidant and anti-inflammatory activities of Calamintha nepeta (L.) Savi
|
Pacifico, Severina
|
|
2015
|
69 |
C |
p. 121-132
12 p.
|
artikel
|
| 43 |
Stability of citral in oil-in-water emulsions protected by a soy protein–polysaccharide Maillard reaction product
|
Yang, Yuexi
|
|
2015
|
69 |
C |
p. 357-363
7 p.
|
artikel
|
| 44 |
Structure–mechanism relationship of antioxidant and ACE I inhibitory peptides from wheat gluten hydrolysate fractionated by pH
|
Cian, Raúl E.
|
|
2015
|
69 |
C |
p. 216-223
8 p.
|
artikel
|
| 45 |
Tannins improve dough mixing properties through affecting physicochemical and structural properties of wheat gluten proteins
|
Wang, Qiong
|
|
2015
|
69 |
C |
p. 64-71
8 p.
|
artikel
|
| 46 |
The influence of seasons and ripening time on yeast communities of a traditional Brazilian cheese
|
Cardoso, Valéria M.
|
|
2015
|
69 |
C |
p. 331-340
10 p.
|
artikel
|
| 47 |
Tolerance of Salmonella enterica serovar Typhimurium to nisin combined with EDTA is accompanied by changes in cellular composition
|
Prudêncio, Cláudia Vieira
|
|
2015
|
69 |
C |
p. 281-288
8 p.
|
artikel
|
| 48 |
Towards greater vegetable consumption: Change the product or change the person? Case studies of two vegetable commodities
|
Cox, David N.
|
|
2015
|
69 |
C |
p. 348-356
9 p.
|
artikel
|
| 49 |
Tracing coffee origin by direct injection headspace analysis with PTR/SRI-MS
|
Yener, Sine
|
|
2015
|
69 |
C |
p. 235-243
9 p.
|
artikel
|
| 50 |
Understanding flavour perception of espresso coffee by the combination of a dynamic sensory method and in-vivo nosespace analysis
|
Charles, Mathilde
|
|
2015
|
69 |
C |
p. 9-20
12 p.
|
artikel
|
| 51 |
Use of healthier fats in biscuits (olive and sunflower oil): changing sensory features and their relation with consumers' liking
|
Tarancón, P.
|
|
2015
|
69 |
C |
p. 91-96
6 p.
|
artikel
|
| 52 |
Volatile composition and aroma profile of Uruguayan Tannat wines
|
Fariña, Laura
|
|
2015
|
69 |
C |
p. 244-255
12 p.
|
artikel
|
| 53 |
What do we think we eat? Single tracing method across foodstuff of animal origin found in Greek market
|
Stamatis, Costas
|
|
2015
|
69 |
C |
p. 151-155
5 p.
|
artikel
|
| 54 |
Wine tartrate stabilization by different levels of cation exchange resin treatments: impact on chemical composition, phenolic profile and organoleptic properties of red wines
|
Ibeas, Vitoria
|
|
2015
|
69 |
C |
p. 364-372
9 p.
|
artikel
|
Tijdschrift beschrijving