| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Characterization of germination of spores of Clostridium estertheticum, the primary causative agent of blown pack spoilage of vacuum packaged beef
|
Rajagopal, Suraksha
|
|
2016
|
87 |
C |
p. 109-114
|
artikel
|
| 2 |
Colour stability of lutein esters in liquid and spray dried delivery systems based on Quillaja saponins
|
Tippel, Janine
|
|
2016
|
87 |
C |
p. 68-75
|
artikel
|
| 3 |
Conference Calendar
|
|
|
2016
|
87 |
C |
p. I
|
artikel
|
| 4 |
Consumers as co-creators of new product ideas: An application of projective and creative research techniques
|
Banović, Marija
|
|
2016
|
87 |
C |
p. 211-223
|
artikel
|
| 5 |
Development and validation of a LC-ESI-MS/MS method for the determination of phenolic compounds in honeydew honeys with the diluted-and-shoot approach
|
Seraglio, Siluana Katia Tischer
|
|
2016
|
87 |
C |
p. 60-67
|
artikel
|
| 6 |
Development of free-flowing peppermint essential oil-loaded hollow solid lipid micro- and nanoparticles via atomization with carbon dioxide
|
Yang, Junsi
|
|
2016
|
87 |
C |
p. 83-91
|
artikel
|
| 7 |
Dihydrocaffeic acid, a major microbial metabolite of chlorogenic acids, shows similar protective effect than a yerba mate phenolic extract against oxidative stress in HepG2 cells
|
Baeza, Gema
|
|
2016
|
87 |
C |
p. 25-33
|
artikel
|
| 8 |
Dual modification of starch nanocrystals via crosslinking and esterification for enhancing their hydrophobicity
|
Ren, Lili
|
|
2016
|
87 |
C |
p. 180-188
|
artikel
|
| 9 |
Editorial Board
|
|
|
2016
|
87 |
C |
p. IFC
|
artikel
|
| 10 |
Editorial Board
|
|
|
2016
|
87 |
C |
p. i
|
artikel
|
| 11 |
Effect of pulsed electric fields – assisted extraction on anti-inflammatory and cytotoxic activity of brown rice bioactive compounds
|
Quagliariello, Vincenzo
|
|
2016
|
87 |
C |
p. 115-124
|
artikel
|
| 12 |
Effect of pulsed light treatment on structural and functional properties of whey protein isolate
|
Siddique, Md Abu Bakar
|
|
2016
|
87 |
C |
p. 189-196
|
artikel
|
| 13 |
Enhancement of curcumin water dispersibility and antioxidant activity using core–shell protein–polysaccharide nanoparticles
|
Huang, Xiaoxia
|
|
2016
|
87 |
C |
p. 1-9
|
artikel
|
| 14 |
Formation of volatile compounds during cupuassu fermentation: Influence of pulp concentration
|
Melo Ramos, Simone de Nazaré
|
|
2016
|
87 |
C |
p. 161-167
|
artikel
|
| 15 |
Incidence, populations and diversity of fungi from raw materials, final products and air of processing environment of multigrain whole meal bread
|
Santos, Juliana Lane Paixão dos
|
|
2016
|
87 |
C |
p. 103-108
|
artikel
|
| 16 |
Influence of methylcellulose on attributes of β-carotene fortified starch-based filled hydrogels: Optical, rheological, structural, digestibility, and bioaccessibility properties
|
Mun, Saehun
|
|
2016
|
87 |
C |
p. 18-24
|
artikel
|
| 17 |
Influence of the botanical origin and toasting level on the ellagitannin content of wines aged in new and used oak barrels
|
Navarro, María
|
|
2016
|
87 |
C |
p. 197-203
|
artikel
|
| 18 |
Insights into milk-clotting activity of latex peptidases from Calotropis procera and Cryptostegia grandiflora
|
Freitas, Cleverson D.T.
|
|
2016
|
87 |
C |
p. 50-59
|
artikel
|
| 19 |
Metabolite profiles of formula milk compared to breast milk
|
Scano, Paola
|
|
2016
|
87 |
C |
p. 76-82
|
artikel
|
| 20 |
Metabolomics reveal that amino acids are the main contributors to antioxidant activity in wheat and rice gochujangs (Korean fermented red pepper paste)
|
Lee, Da Eun
|
|
2016
|
87 |
C |
p. 10-17
|
artikel
|
| 21 |
Modulating the gel properties of soy glycinin by crosslinking with tyrosinase
|
Isaschar-Ovdat, Sivan
|
|
2016
|
87 |
C |
p. 42-49
|
artikel
|
| 22 |
Oxidative stress prevention and anti-apoptosis activity of grape (Vitis vinifera L.) stems in human keratinocytes
|
Domínguez-Perles, Raúl
|
|
2016
|
87 |
C |
p. 92-102
|
artikel
|
| 23 |
Ozone treatments of post harvested wine grapes: Impact on fermentative yeasts and wine chemical properties
|
Cravero, Francesco
|
|
2016
|
87 |
C |
p. 134-141
|
artikel
|
| 24 |
Perceived minerality in sauvignon blanc wine: Chemical reality or cultural construct?
|
Parr, Wendy V.
|
|
2016
|
87 |
C |
p. 168-179
|
artikel
|
| 25 |
Respective impact of bread structure and oral processing on dynamic texture perceptions through statistical multiblock analysis
|
Jourdren, S.
|
|
2016
|
87 |
C |
p. 142-151
|
artikel
|
| 26 |
Study of the effect of H2S, MeSH and DMS on the sensory profile of wine model solutions by Rate-All-That-Apply (RATA)
|
Franco-Luesma, Ernesto
|
|
2016
|
87 |
C |
p. 152-160
|
artikel
|
| 27 |
Taste intensities of ten vegetables commonly consumed in the Netherlands
|
van Stokkom, V.L.
|
|
2016
|
87 |
C |
p. 34-41
|
artikel
|
| 28 |
The effect of a novel photodynamic activation method mediated by curcumin on oyster shelf life and quality
|
Liu, Fang
|
|
2016
|
87 |
C |
p. 204-210
|
artikel
|
| 29 |
The water-soluble non-starch polysaccharides from bananas display immunomodulatory properties on cultured macrophages
|
Sansone, Marcelo
|
|
2016
|
87 |
C |
p. 125-133
|
artikel
|
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