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                             100 results found
no title author magazine year volume issue page(s) type
1 A holistic approach to food safety risks: Food fraud as an example Marvin, Hans J.P.
 2016
 89 P1 p. 463-470
8 p.
 article
2 Ancestral Andean grain quinoa as source of lactic acid bacteria capable to degrade phytate and produce B-group vitamins Carrizo, Silvana L.
 2016
 89 P1 p. 488-494
7 p.
 article
3 Angiotensin I–converting enzyme–inhibitory peptides from bovine collagen: insights into inhibitory mechanism and transepithelial transport Fu, Yu
 2016
 89 P1 p. 373-381
9 p.
 article
4 A peptidomic approach for the identification of antioxidant and ACE-inhibitory peptides in sardinelle protein hydrolysates fermented by Bacillus subtilis A26 and Bacillus amyloliquefaciens An6 Jemil, Ines
 2016
 89 P1 p. 347-358
12 p.
 article
5 Arsenic speciation in Brazilian rice grains organically and traditionally cultivated: Is there any difference in arsenic content? Segura, Fabiana Roberta
 2016
 89 P1 p. 169-176
8 p.
 article
6 Aseptic artificial fermentation of cocoa beans can be fashioned to replicate the peptide profile of commercial cocoa bean fermentations John, Warren A.
 2016
 89 P1 p. 764-772
9 p.
 article
7 Bioaccessibility and antioxidant activity of curcumin after encapsulated by nano and Pickering emulsion based on chitosan-tripolyphosphate nanoparticles Shah, Bakht Ramin
 2016
 89 P1 p. 399-407
9 p.
 article
8 Bioactive amines in Passiflora are affected by species and fruit development Bomtempo, Larissa L.
 2016
 89 P1 p. 733-738
6 p.
 article
9 Bioactive peptides derived from traditional Chinese medicine and traditional Chinese food: A review Liu, Ming
 2016
 89 P1 p. 63-73
11 p.
 article
10 Bioactive properties and functional constituents of Hypericum androsaemum L.: A focus on the phenolic profile Jabeur, Inés
 2016
 89 P1 p. 422-431
10 p.
 article
11 Characterisation of volatile profiles in 50 native Peruvian chili pepper using solid phase microextraction–gas chromatography mass spectrometry (SPME–GCMS) Patel, Kirti
 2016
 89 P1 p. 471-475
5 p.
 article
12 Characterization of the peptide profile in Spanish Teruel, Italian Parma and Belgian dry-cured hams and its potential bioactivity Mora, Leticia
 2016
 89 P1 p. 638-646
9 p.
 article
13 Chemical constituents and health effects of sweet potato Wang, Sunan
 2016
 89 P1 p. 90-116
27 p.
 article
14 Chitosan films and coatings containing essential oils: The antioxidant and antimicrobial activity, and application in food systems Yuan, Gaofeng
 2016
 89 P1 p. 117-128
12 p.
 article
15 Cold storage affects the volatile profile and expression of a putative linalool synthase of papaya fruit Gomes, Bruna Lima
 2016
 89 P1 p. 654-660
7 p.
 article
16 Compositional evaluation of selected agro-industrial wastes as valuable sources for the recovery of complex carbohydrates Vojvodić, Aleksandra
 2016
 89 P1 p. 565-573
9 p.
 article
17 Conference Calendar 2016
 89 P1 p. I-
1 p.
 article
18 Context and wine quality effects on consumers' mood, emotions, liking and willingness to pay for Australian Shiraz wines Danner, Lukas
 2016
 89 P1 p. 254-265
12 p.
 article
19 Development of a robotic pourer constructed with ubiquitous materials, open hardware and sensors to assess beer foam quality using computer vision and pattern recognition algorithms: RoboBEER Gonzalez Viejo, Claudia
 2016
 89 P1 p. 504-513
10 p.
 article
20 Development of smart colourimetric starch–based indicator for liberated volatiles during durian ripeness Niponsak, Aranya
 2016
 89 P1 p. 365-372
8 p.
 article
21 Difference thresholds for added sugar in chocolate-flavoured milk: Recommendations for gradual sugar reduction Oliveira, Denize
 2016
 89 P1 p. 448-453
6 p.
 article
22 3,4-Dihydroxyphenylacetic acid is a predominant biologically-active catabolite of quercetin glycosides Tang, Yue
 2016
 89 P1 p. 716-723
8 p.
 article
23 Distinct growth and extractive methods of Acmellaoleracea (L.) R.K. Jansen rising different concentrations of spilanthol: An important bioactive compound in human dietary Franca, Julia Vitor
 2016
 89 P1 p. 781-789
9 p.
 article
24 Editorial Board 2016
 89 P1 p. i-
1 p.
 article
25 Editorial Board 2016
 89 P1 p. IFC-
1 p.
 article
26 Effect of canning on color, protein and phenolic profile of grains from kidney bean, field pea and chickpea Parmar, Naincy
 2016
 89 P1 p. 526-532
7 p.
 article
27 Effect of lactulose-derived oligosaccharides on intestinal microbiota during the shift between media with different energy contents Barroso, Elvira
 2016
 89 P1 p. 302-308
7 p.
 article
28 Effect of salt reduction on wheat-dough properties and quality characteristics of puff pastry with full and reduced fat content Silow, Christoph
 2016
 89 P1 p. 330-337
8 p.
 article
29 Effects of capsule parameters on coffee extraction in single-serve brewer Wang, Xiuju
 2016
 89 P1 p. 797-805
9 p.
 article
30 Effects of time and extraction temperature on phenolic composition and functional properties of red rooibos (Aspalathus linearis) Santos, Jânio Sousa
 2016
 89 P1 p. 476-487
12 p.
 article
31 Efficiency of population-dependent sulfite against Brettanomyces bruxellensis in red wine Longin, Cédric
 2016
 89 P1 p. 620-630
11 p.
 article
32 Emulsification properties of pea protein isolate using homogenization, microfluidization and ultrasonication McCarthy, Noel A.
 2016
 89 P1 p. 415-421
7 p.
 article
33 Enzymatic biotransformation of polyphenolics increases antioxidant activity of red and white grape pomace Martins, Isabela M.
 2016
 89 P1 p. 533-539
7 p.
 article
34 Evaluation of Calligonum azel Maire, a North African desert plant, for its nutritional potential as a sustainable food and feed Bannour, Marwa
 2016
 89 P1 p. 558-564
7 p.
 article
35 Flavor of roasted peanuts (Arachis hypogaea) - Part I: Effect of raw material and processing technology on flavor, color and fatty acid composition of peanuts Lykomitros, Dimitrios
 2016
 89 P1 p. 860-869
10 p.
 article
36 Flavor of roasted peanuts (Arachis hypogaea) — Part II: Correlation of volatile compounds to sensory characteristics Lykomitros, Dimitrios
 2016
 89 P1 p. 870-881
12 p.
 article
37 Folates: Chemistry, analysis, occurrence, biofortification and bioavailability Saini, Ramesh Kumar
 2016
 89 P1 p. 1-13
13 p.
 article
38 Food protein-originating peptides as tastants - Physiological, technological, sensory, and bioinformatic approaches Iwaniak, Anna
 2016
 89 P1 p. 27-38
12 p.
 article
39 Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review Zhao, Cindy J.
 2016
 89 P1 p. 39-47
9 p.
 article
40 Free amino acids and bioactive peptides profile of Pastırma during its processing Deniz, Ebru
 2016
 89 P1 p. 194-201
8 p.
 article
41 Galangin competitively inhibits xanthine oxidase by a ping-pong mechanism Zhang, Cen
 2016
 89 P1 p. 152-160
9 p.
 article
42 Gastrointestinal digestates of Grana Padano and Trentingrana cheeses promote intestinal calcium uptake and extracellular bone matrix formation in vitro De Luca, Paola
 2016
 89 P1 p. 820-827
8 p.
 article
43 GC/MS method to quantify bioavailable phenolic compounds and antioxidant capacity determination of plasma after acute coffee consumption in human volunteers Lara-Guzmán, Oscar Javier
 2016
 89 P1 p. 219-226
8 p.
 article
44 Glycation of β-lactoglobulin under dynamic high pressure microfluidization treatment: Effects on IgE-binding capacity and conformation Chen, Yuan
 2016
 89 P1 p. 882-888
7 p.
 article
45 Glycinin-gum arabic complex formation: Turbidity measurement and charge neutralization analysis Dong, Die
 2016
 89 P1 p. 709-715
7 p.
 article
46 Harvest date and crop level influence sensory and chemical profiles of Ontario Vidal blanc and Riesling icewines Bowen, Amy J.
 2016
 89 P1 p. 591-603
13 p.
 article
47 Health-promoting ingredients from four selected Azorean macroalgae Paiva, Lisete
 2016
 89 P1 p. 432-438
7 p.
 article
48 Healthy Spanish salchichón enriched with encapsulated n −3 long chain fatty acids in konjac glucomannan matrix Lorenzo, Jose M.
 2016
 89 P1 p. 289-295
7 p.
 article
49 Heteroaggregation of lipid droplets coated with sodium caseinate and lactoferrin de Figueiredo Furtado, Guilherme
 2016
 89 P1 p. 309-319
11 p.
 article
50 Hypoallergenic hydrolysates of egg white proteins modulate allergen responses induced ex vivo on spleen cells from sensitized mice Lozano-Ojalvo, Daniel
 2016
 89 P1 p. 661-669
9 p.
 article
51 Idiographic duo–trio tests using a constant-reference based on preference of each consumer: Sample presentation sequence in difference test can be customized for individual consumers to reduce error Kim, Min-A
 2016
 89 P1 p. 454-462
9 p.
 article
52 Influence of morphology and polymorphic transformation of fat crystals on the freeze-thaw stability of mayonnaise-type oil-in-water emulsions Ishibashi, C.
 2016
 89 P1 p. 604-613
10 p.
 article
53 Influence of processing parameters and stress adaptation on the inactivation of Listeria monocytogenes by Non-Thermal Atmospheric Plasma (NTAP) Calvo, Tamara
 2016
 89 P1 p. 631-637
7 p.
 article
54 Influence of surfactant type and thermal cycling on formation and stability of flavor oil emulsions fabricated by spontaneous emulsification Saberi, Amir Hossein
 2016
 89 P1 p. 296-301
6 p.
 article
55 In vitro versus in vivo protein digestibility techniques for calculating PDCAAS (protein digestibility-corrected amino acid score) applied to chickpea fractions Tavano, Olga Luisa
 2016
 89 P1 p. 756-763
8 p.
 article
56 Jagua blue derived from Genipa americana L. fruit: A natural alternative to commonly used blue food colorants? Brauch, J.E.
 2016
 89 P1 p. 391-398
8 p.
 article
57 Juçara fruit (Euterpe edulis Mart.): Sustainable exploitation of a source of bioactive compounds Schulz, Mayara
 2016
 89 P1 p. 14-26
13 p.
 article
58 Key role of collagen fibers orientation in casing-meat adhesion Yang, Shuang
 2016
 89 P1 p. 439-447
9 p.
 article
59 Lipidomic investigation of eggs' yolk: Changes in lipid profile of eggs from different conditions Campos, Ana M.
 2016
 89 P1 p. 177-185
9 p.
 article
60 Mass spectrometry for the characterization of brewing process Vivian, Adriana Fu
 2016
 89 P1 p. 281-288
8 p.
 article
61 Metabolic profiling discriminates between strawberry (Fragaria×ananassa Duch.) cultivars grown in Finland or Estonia Kårlund, Anna
 2016
 89 P1 p. 647-653
7 p.
 article
62 Microbial communities related to sensory attributes in Korean fermented soy bean paste (doenjang) Kim, Min Jung
 2016
 89 P1 p. 724-732
9 p.
 article
63 Microbial diversity in pitted sweet cherries (Prunus avium L.) as affected by High-Hydrostatic Pressure treatment Toledo del Árbol, Julia
 2016
 89 P1 p. 790-796
7 p.
 article
64 Microcapsules loaded with the probiotic Lactobacillus paracasei BGP-1 produced by co-extrusion technology using alginate/shellac as wall material: Characterization and evaluation of drying processes Silva, Marluci P.
 2016
 89 P1 p. 582-590
9 p.
 article
65 Molecular and mycotoxigenic biodiversity of Aspergillus flavus isolated from Brazil nuts Baquião, Arianne Costa
 2016
 89 P1 p. 266-271
6 p.
 article
66 Multilevel structural responses of β-conglycinin and glycinin under acidic or alkaline heat treatment Xiao, Jie
 2016
 89 P1 p. 540-548
9 p.
 article
67 Nature of protein-protein interactions during the gelation of canola protein isolate networks Kim, Jae He
 2016
 89 P1 p. 408-414
7 p.
 article
68 New insights about flocculation process in sodium caseinate-stabilized emulsions Huck-Iriart, Cristián
 2016
 89 P1 p. 338-346
9 p.
 article
69 Non-invasive measurement of oxygen diffusion in model foods Bhunia, Kanishka
 2016
 89 P1 p. 161-168
8 p.
 article
70 Nutritional and chemical properties of fermented food of wild and cultivated genotypes of enset (Ensete ventricosum) Bosha, Abraham
 2016
 89 P1 p. 806-811
6 p.
 article
71 Nutritive values, flavor amino acids, healthcare fatty acids and flesh quality improved by manganese referring to up-regulating the antioxidant capacity and signaling molecules TOR and Nrf2 in the muscle of fish Jiang, Wei-Dan
 2016
 89 P1 p. 670-678
9 p.
 article
72 One-step global parameter estimation of kinetic inactivation parameters for Bacillus sporothermodurans spores under static and dynamic thermal processes Cattani, F.
 2016
 89 P1 p. 614-619
6 p.
 article
73 Optimal experimental design for discriminating between microbial growth models as function of suboptimal temperature: From in silico to in vivo Stamati, I.
 2016
 89 P1 p. 689-700
12 p.
 article
74 Organic acids in Kakadu plum (Terminalia ferdinandiana): The good (ellagic), the bad (oxalic) and the uncertain (ascorbic) Williams, David J.
 2016
 89 P1 p. 237-244
8 p.
 article
75 Phase behavior, structure and rheology of candelilla wax/fully hydrogenated soybean oil mixtures with and without vegetable oil Ramírez-Gómez, N.O.
 2016
 89 P1 p. 828-837
10 p.
 article
76 Physical characterization of crystalline networks formed by binary blends of waxes in soybean oil Jana, Sarbojeet
 2016
 89 P1 p. 245-253
9 p.
 article
77 Pichia kudrazevii and Candida nitrativorans are the most well-adapted and relevant yeast species fermenting cocoa in Agneby-Tiassa, a local Ivorian cocoa producing region Samagaci, Lamine
 2016
 89 P1 p. 773-780
8 p.
 article
78 Potential physicochemical basis of Mediterranean diet effect: Ability of emulsified olive oil to increase carotenoid bioaccessibility in raw and cooked tomatoes Li, Qian
 2016
 89 P1 p. 320-329
10 p.
 article
79 Properties of lysozyme/sodium alginate complexes for the development of antimicrobial films Amara, Chedia Ben
 2016
 89 P1 p. 272-280
9 p.
 article
80 Protein network analysis — A new approach for quantifying wheat dough microstructure Bernklau, Isabelle
 2016
 89 P1 p. 812-819
8 p.
 article
81 Resistant starch suppresses postprandial hypertriglyceridemia in rats Matsuda, Hiroko
 2016
 89 P1 p. 838-842
5 p.
 article
82 Salivary concentration of N-acylethanolamines upon food mastication and after meal consumption: Influence of food dietary fiber Kong, Xianghui
 2016
 89 P1 p. 186-193
8 p.
 article
83 Simulated GI digestion of dietary protein: Release of new bioactive peptides involved in gut hormone secretion Caron, Juliette
 2016
 89 P1 p. 382-390
9 p.
 article
84 Spray dried microparticles of chia oil using emulsion stabilized by whey protein concentrate and pectin by electrostatic deposition Noello, C.
 2016
 89 P1 p. 549-557
9 p.
 article
85 Study of Chardonnay and Sauvignon blanc wines from D.O.Ca Rioja (Spain) aged in different French oak wood barrels: Chemical and aroma quality aspects Herrero, Paula
 2016
 89 P1 p. 227-236
10 p.
 article
86 The influence of breast milk and infant formulae hydrolysates on bacterial adhesion and Caco-2 cells functioning Fiedorowicz, Ewa
 2016
 89 P1 p. 679-688
10 p.
 article
87 The influence of heat treatment on acid-tolerant emulsions prepared from acid soluble soy protein and soy soluble polysaccharide complexes Liu, Qian-Ru
 2016
 89 P1 p. 211-218
8 p.
 article
88 The principles of high voltage electric field and its application in food processing: A review Dalvi-Isfahan, Mohsen
 2016
 89 P1 p. 48-62
15 p.
 article
89 The quality of low lactose milk is affected by the side proteolytic activity of the lactase used in the production process Troise, Antonio Dario
 2016
 89 P1 p. 514-525
12 p.
 article
90 Thermal inactivation kinetics of surface contaminating Listeria monocytogenes on vacuum-packaged agar surface and ready-to-eat sliced ham and sausage Wang, Xiang
 2016
 89 P1 p. 843-849
7 p.
 article
91 Thermal treatment of lupin-based milk alternatives – Impact on lupin proteins and the network of respective lupin-based yogurt alternatives Hickisch, A.
 2016
 89 P1 p. 850-859
10 p.
 article
92 The structural basis of cooking loss in beef: Variations with temperature and ageing Purslow, P.P.
 2016
 89 P1 p. 739-748
10 p.
 article
93 The transfer rate of Salmonella Typhimurium from contaminated parsley to other consecutively chopped batches via cutting boards under different food handling scenarios Faour-Klingbeil, Dima
 2016
 89 P1 p. 495-503
9 p.
 article
94 Transforming insect biomass into consumer wellness foods: A review Sun-Waterhouse, Dongxiao
 2016
 89 P1 p. 129-151
23 p.
 article
95 Turbidity in oil-in-water-emulsions — Key factors and visual perception Linke, C.
 2016
 89 P1 p. 202-210
9 p.
 article
96 Ultrasound as a tool to study bubbles in dough and dough mechanical properties: A review Koksel, Filiz
 2016
 89 P1 p. 74-89
16 p.
 article
97 Ultrasound pre-treatment enhances the carrot drying and rehydration Ricce, Cinthia
 2016
 89 P1 p. 701-708
8 p.
 article
98 Willingness to pay more for value-added pomegranate juice (Punica granatum L.): An open-ended contingent valuation Romano, Karen Rodrigues
 2016
 89 P1 p. 359-364
6 p.
 article
99 Yogurt viscosity and fruit pieces affect satiating capacity expectations Tarrega, Amparo
 2016
 89 P1 p. 574-581
8 p.
 article
100 Zinc bioavailability from whey. Enthalpy-entropy compensation in protein binding Tang, Ning
 2016
 89 P1 p. 749-755
7 p.
 article
                             100 results found
 
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