| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Addition of olein from milk fat positively affects the firmness of butter
|
Queirós, Mayara S.
|
|
2016
|
84 |
C |
p. 69-75
7 p.
|
artikel
|
| 2 |
An exploratory study on the influence of orange juice on gut microbiota using a dynamic colonic model
|
Duque, Ana Luiza Rocha Faria
|
|
2016
|
84 |
C |
p. 160-169
10 p.
|
artikel
|
| 3 |
Beeswax organogels: Influence of gelator concentration and oil type in the gelation process
|
Martins, Artur J.
|
|
2016
|
84 |
C |
p. 170-179
10 p.
|
artikel
|
| 4 |
Comparison of the murine norovirus-1 inactivation in cabbage Kimchi with two different salinities during storage
|
Kang, Sujin
|
|
2016
|
84 |
C |
p. 96-101
6 p.
|
artikel
|
| 5 |
Conference Calendar
|
|
|
2016
|
84 |
C |
p. I-II
nvt p.
|
artikel
|
| 6 |
Corrigendum to “Prediction of paralytic shellfish toxin based on a projected future climate scenario for South Korea” [Food Res. Int. 68 (2015) 47–53]
|
Joo, Yongsung
|
|
2016
|
84 |
C |
p. 189-
1 p.
|
artikel
|
| 7 |
Crystallization of NaCl by fast evaporation of water in droplets of NaCl solutions
|
Quilaqueo, Marcela
|
|
2016
|
84 |
C |
p. 143-149
7 p.
|
artikel
|
| 8 |
Dynamics of gelation, textural and microstructural properties of gelatin gels in the presence of casein glycomacropeptide
|
Morales, Rocío
|
|
2016
|
84 |
C |
p. 102-107
6 p.
|
artikel
|
| 9 |
Editorial Board
|
|
|
2016
|
84 |
C |
p. i-
1 p.
|
artikel
|
| 10 |
Editorial Board
|
|
|
2016
|
84 |
C |
p. IFC-
1 p.
|
artikel
|
| 11 |
Effect of different processing conditions on release of ingredients in solutions simulating gastric fluid and saliva
|
Oikonomopoulou, Vasiliki
|
|
2016
|
84 |
C |
p. 136-142
7 p.
|
artikel
|
| 12 |
Effects of brown rice on cellular growth and metabolic changes in mice
|
Yang, Seung-Ok
|
|
2016
|
84 |
C |
p. 33-40
8 p.
|
artikel
|
| 13 |
Evaluating the potential of phenolic profiles as discriminant features among extra virgin olive oils from Moroccan controlled designations of origin
|
Bajoub, Aadil
|
|
2016
|
84 |
C |
p. 41-51
11 p.
|
artikel
|
| 14 |
Factors contributing to the variation in the volatile composition of chocolate: Botanical and geographical origins of the cocoa beans, and brand-related formulation and processing
|
Acierno, Valentina
|
|
2016
|
84 |
C |
p. 86-95
10 p.
|
artikel
|
| 15 |
Functional effects of milk bioactive peptides on skeletal muscle of rats
|
Moura, Carolina Soares
|
|
2016
|
84 |
C |
p. 18-25
8 p.
|
artikel
|
| 16 |
Genetically modified foods and their social representation
|
Ribeiro, Tatiane G.
|
|
2016
|
84 |
C |
p. 120-127
8 p.
|
artikel
|
| 17 |
Hole and vacuole formation during drying of sessile whey protein droplets
|
Bouman, Jacob
|
|
2016
|
84 |
C |
p. 128-135
8 p.
|
artikel
|
| 18 |
Identification of casein peptides in plasma of subjects after a cheese-enriched diet
|
Caira, Simonetta
|
|
2016
|
84 |
C |
p. 108-112
5 p.
|
artikel
|
| 19 |
Influence of lupin-based milk alternative heat treatment and exopolysaccharide-producing lactic acid bacteria on the physical characteristics of lupin-based yogurt alternatives
|
Hickisch, A.
|
|
2016
|
84 |
C |
p. 180-188
9 p.
|
artikel
|
| 20 |
Modeling the impact of residual fat-soluble vitamin (FSV) contents on the oxidative stability of commercially refined vegetable oils
|
Nagy, Kornél
|
|
2016
|
84 |
C |
p. 26-32
7 p.
|
artikel
|
| 21 |
Nanodelivery systems based on mucoadhesive polymer coated solid lipid nanoparticles to improve the oral intake of food curcumin
|
Ramalingam, Prakash
|
|
2016
|
84 |
C |
p. 113-119
7 p.
|
artikel
|
| 22 |
Numerical simulation of stress distribution in heterogeneous solids during high pressure processing
|
Nair, A.
|
|
2016
|
84 |
C |
p. 76-85
10 p.
|
artikel
|
| 23 |
Partial renneting of pasteurised bovine milk: Casein micelle size, heat and storage stability
|
Sinaga, Hotnida
|
|
2016
|
84 |
C |
p. 52-60
9 p.
|
artikel
|
| 24 |
Polyphenolic profile and antioxidant and antibacterial activities of monofloral honeys produced by Meliponini in the Brazilian semiarid region
|
Sousa, Janaína Maria
|
|
2016
|
84 |
C |
p. 61-68
8 p.
|
artikel
|
| 25 |
Study on acrylamide inhibitory mechanism in Maillard model reaction: Effect of p-coumaric acid
|
Xu, Xiao
|
|
2016
|
84 |
C |
p. 9-17
9 p.
|
artikel
|
| 26 |
The antimicrobial, antioxidant and sensory properties of garlic and its derivatives in Brazilian low-sodium frankfurters along shelf-life
|
Horita, C.N.
|
|
2016
|
84 |
C |
p. 1-8
8 p.
|
artikel
|
| 27 |
The influence of frying technique, cooking oil and fish species on the changes occurring in fish lipids and oil during shallow-frying, studied by 1H NMR
|
Nieva-Echevarría, Bárbara
|
|
2016
|
84 |
C |
p. 150-159
10 p.
|
artikel
|
Tijdschrift beschrijving