| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Adaptive tolerance to phenolic biocides in bacteria from organic foods: Effects on antimicrobial susceptibility and tolerance to physical stresses
|
Gadea, Rebeca
|
|
2016
|
85 |
C |
p. 131-143
|
artikel
|
| 2 |
Analysis of co-crystallized free phytosterols with triacylglycerols as a functional food ingredient
|
Acevedo, Nuria C.
|
|
2016
|
85 |
C |
p. 104-112
|
artikel
|
| 3 |
Antidiabetic dietary materials and animal models
|
Wang, Sunan
|
|
2016
|
85 |
C |
p. 315-331
|
artikel
|
| 4 |
BIOPEP database of sensory peptides and amino acids
|
Iwaniak, Anna
|
|
2016
|
85 |
C |
p. 155-161
|
artikel
|
| 5 |
Characterization of emulsion stabilization properties of quince seed extract as a new source of hydrocolloid
|
Kirtil, Emrah
|
|
2016
|
85 |
C |
p. 84-94
|
artikel
|
| 6 |
Conference Calendar
|
|
|
2016
|
85 |
C |
p. I
|
artikel
|
| 7 |
Conformational changes induced by high-pressure homogenization inhibit myosin filament formation in low ionic strength solutions
|
Chen, Xing
|
|
2016
|
85 |
C |
p. 1-9
|
artikel
|
| 8 |
Consumer acceptance of a quick response (QR) code for the food traceability system: Application of an extended technology acceptance model (TAM)
|
Kim, Yeong Gug
|
|
2016
|
85 |
C |
p. 266-272
|
artikel
|
| 9 |
Consumer interest in specialty beers in three European markets
|
Donadini, G.
|
|
2016
|
85 |
C |
p. 301-314
|
artikel
|
| 10 |
Crystallization and rheology of palm oil in the presence of sugar
|
West, Ryan
|
|
2016
|
85 |
C |
p. 224-234
|
artikel
|
| 11 |
Descriptive sensory profiling of double emulsions with gelled and non-gelled inner water phase
|
Oppermann, A.K.L.
|
|
2016
|
85 |
C |
p. 215-223
|
artikel
|
| 12 |
Development of solid lipid microparticles loaded with a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum): Potential for increasing antioxidant content in functional foods for diabetic population
|
Tulini, Fabrício L.
|
|
2016
|
85 |
C |
p. 10-18
|
artikel
|
| 13 |
Dietary fibre: The scientific search for an ideal definition and methodology of analysis, and its physiological importance as a carrier of bioactive compounds
|
Macagnan, Fernanda Teixeira
|
|
2016
|
85 |
C |
p. 144-154
|
artikel
|
| 14 |
Dietary whey proteins shield murine cecal microbiota from extensive disarray caused by a high-fat diet
|
Monteiro, Naice E.S.
|
|
2016
|
85 |
C |
p. 121-130
|
artikel
|
| 15 |
Editorial Board
|
|
|
2016
|
85 |
C |
p. i
|
artikel
|
| 16 |
Editorial Board
|
|
|
2016
|
85 |
C |
p. IFC
|
artikel
|
| 17 |
Effect of genuine non-anthocyanin phenolics and chlorogenic acid on color and stability of black carrot (Daucus carota ssp. sativus var. atrorubens Alef.) anthocyanins
|
Gras, Claudia C.
|
|
2016
|
85 |
C |
p. 291-300
|
artikel
|
| 18 |
Effect of protein oxidation on kinetics of droplets stability probed by microrheology in O/W and W/O emulsions of whey protein concentrate
|
Tan, Yaoyao
|
|
2016
|
85 |
C |
p. 259-265
|
artikel
|
| 19 |
Effect of stabilizers, oil level and structure on the growth of Zygosaccharomyces bailii and on physical stability of model systems simulating acid sauces
|
Zalazar, Aldana L.
|
|
2016
|
85 |
C |
p. 200-208
|
artikel
|
| 20 |
Entrapment in food-grade transglutaminase cross-linked gelatin–maltodextrin microspheres protects Lactobacillus spp. during exposure to simulated gastro-intestinal juices
|
Nawong, Siriwan
|
|
2016
|
85 |
C |
p. 191-199
|
artikel
|
| 21 |
HR MAS 1H NMR and chemometrics as useful tool to assess the geographical origin of cocoa beans – Comparison with HR 1H NMR
|
Marseglia, A.
|
|
2016
|
85 |
C |
p. 273-281
|
artikel
|
| 22 |
Identification of peptides released from hot water insoluble fraction of edible bird's nest under simulated gastro-intestinal conditions
|
Kong, Hang-kin
|
|
2016
|
85 |
C |
p. 19-25
|
artikel
|
| 23 |
In situ crystallization and transformation kinetics of polymorphic forms of saturated-unsaturated-unsaturated triacylglycerols: 1-palmitoyl-2,3-dioleoyl glycerol, 1-stearoyl-2,3-dioleoyl glycerol, and 1-palmitoyl-2-oleoyl-3-linoleoyl glycerol
|
Bayés-García, L.
|
|
2016
|
85 |
C |
p. 244-258
|
artikel
|
| 24 |
LC–ESI-MS/MS profile of phenolic and glucosinolate compounds in samh flour (Mesembryanthemum forsskalei Hochst. ex Boiss) and the inhibition of oxidative stress by these compounds in human plasma
|
Hamed, Arafa I.
|
|
2016
|
85 |
C |
p. 282-290
|
artikel
|
| 25 |
Lipid oxidation in base algae oil and water-in-algae oil emulsion: Impact of natural antioxidants and emulsifiers
|
Chen, Bingcan
|
|
2016
|
85 |
C |
p. 162-169
|
artikel
|
| 26 |
Nitrate reductase activity of Staphylococcus carnosus affecting the color formation in cured raw ham
|
Bosse (née Danz), Ramona
|
|
2016
|
85 |
C |
p. 113-120
|
artikel
|
| 27 |
Oilseed treatment by ultrasounds and microwaves to improve oil yield and quality: An overview
|
Koubaa, Mohamed
|
|
2016
|
85 |
C |
p. 59-66
|
artikel
|
| 28 |
Physical and structural changes induced by high pressure on corn starch, rice flour and waxy rice flour
|
Cappa, Carola
|
|
2016
|
85 |
C |
p. 95-103
|
artikel
|
| 29 |
Physicochemical and functional properties of Chinese soft-shell turtle (Pelodiscus sinensis) egg
|
Chen, Szu-Yu
|
|
2016
|
85 |
C |
p. 36-43
|
artikel
|
| 30 |
Quality evaluation of frozen guava and yellow passion fruit pulps by NIR spectroscopy and chemometrics
|
Alamar, Priscila D.
|
|
2016
|
85 |
C |
p. 209-214
|
artikel
|
| 31 |
Replacing modified starch by inulin as prebiotic encapsulant matrix of lipophilic bioactive compounds
|
Zabot, Giovani L.
|
|
2016
|
85 |
C |
p. 26-35
|
artikel
|
| 32 |
Sensory methods and electronic nose as innovative tools for the evaluation of the aroma transfer properties of food plastic bags
|
Torri, Luisa
|
|
2016
|
85 |
C |
p. 235-243
|
artikel
|
| 33 |
Sequential high pressure extractions applied to recover piceatannol and scirpusin B from passion fruit bagasse
|
Viganó, Juliane
|
|
2016
|
85 |
C |
p. 51-58
|
artikel
|
| 34 |
Stability and kinetics of leaching of deoxynivalenol, deoxynivalenol-3-glucoside and ochratoxin A during boiling of wheat spaghettis
|
Vidal, Arnau
|
|
2016
|
85 |
C |
p. 182-190
|
artikel
|
| 35 |
Sugar cane spirit (cachaça): Effects of mixed inoculum of yeasts on the sensory and chemical characteristics
|
Amorim, Juliana Cunha
|
|
2016
|
85 |
C |
p. 76-83
|
artikel
|
| 36 |
Updating the research on prodelphinidins from dietary sources
|
Teixeira, Natércia
|
|
2016
|
85 |
C |
p. 170-181
|
artikel
|
| 37 |
Vegetable organogels incorporation in cream cheese products
|
Bemer, Hanna L.
|
|
2016
|
85 |
C |
p. 67-75
|
artikel
|
| 38 |
Vibration-induced particle formation during yogurt fermentation — Industrial vibration measurements and development of an experimental setup
|
Körzendörfer, Adrian
|
|
2016
|
85 |
C |
p. 44-50
|
artikel
|
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