| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A new method to produce synbiotic Fiordilatte cheese
|
Angiolillo, L.
|
|
2014
|
22 |
C |
p. 180-187
8 p.
|
artikel
|
| 2 |
Bioaccessibility of T-2 and HT-2 toxins in mycotoxin contaminated bread models submitted to in vitro human digestion
|
De Angelis, Elisabetta
|
|
2014
|
22 |
C |
p. 248-256
9 p.
|
artikel
|
| 3 |
Chemical composition, antioxidant and antimicrobial properties of Mentha pulegium, Lavandula stoechas and Satureja calamintha Scheele essential oils and an evaluation of their bactericidal effect in combined processes
|
Cherrat, Lamia
|
|
2014
|
22 |
C |
p. 221-229
9 p.
|
artikel
|
| 4 |
Editorial Board
|
|
|
2014
|
22 |
C |
p. IFC-
1 p.
|
artikel
|
| 5 |
Effect of high pressure processing in the quality of sea bass (Dicentrarchus labrax) fillets: Pressurization rate, pressure level and holding time
|
Teixeira, Bárbara
|
|
2014
|
22 |
C |
p. 31-39
9 p.
|
artikel
|
| 6 |
Effect of high pressure processing on color, biochemical and microbiological characteristics of mango pulp (Mangifera indica cv. Amrapali)
|
Kaushik, Neelima
|
|
2014
|
22 |
C |
p. 40-50
11 p.
|
artikel
|
| 7 |
Effects of high hydrostatic pressure and high-temperature short-time on mango nectars: Changes in microorganisms, acid invertase, 5-hydroxymethylfurfural, sugars, viscosity, and cloud
|
Liu, Fengxia
|
|
2014
|
22 |
C |
p. 22-30
9 p.
|
artikel
|
| 8 |
Effects of high pressure processing on lipid oxidation: A review
|
Medina-Meza, Ilce Gabriela
|
|
2014
|
22 |
C |
p. 1-10
10 p.
|
artikel
|
| 9 |
Evaluation of the differences of process variables in vertical and horizontal configurations of High Pressure Thermal (HPT) processing systems through numerical modelling
|
Smith, N.A.S.
|
|
2014
|
22 |
C |
p. 51-62
12 p.
|
artikel
|
| 10 |
Factors affecting the thawing characteristics and energy consumption of frozen pork tenderloin meat using high-voltage electrostatic field
|
He, Xiangli
|
|
2014
|
22 |
C |
p. 110-115
6 p.
|
artikel
|
| 11 |
Fast flow-through non-thermal pasteurization using constant radiofrequency electric fields
|
González-Sosa, Jarold
|
|
2014
|
22 |
C |
p. 116-123
8 p.
|
artikel
|
| 12 |
Feasibility of electron-beam irradiation to preserve wild dried mushrooms: Effects on chemical composition and antioxidant activity
|
Fernandes, Ângela
|
|
2014
|
22 |
C |
p. 158-166
9 p.
|
artikel
|
| 13 |
Freezing by immersion in liquid CO2 at variable pressure
|
Xu, Zhiqiang
|
|
2014
|
22 |
C |
p. 167-174
8 p.
|
artikel
|
| 14 |
Gut microbiota modulation and implications for host health: Dietary strategies to influence the gut–brain axis
|
Marques, Tatiana Milena
|
|
2014
|
22 |
C |
p. 239-247
9 p.
|
artikel
|
| 15 |
High pressure induces changes in texture and microstructure of muscles in dry-cured hams
|
Garcia-Gil, Núria
|
|
2014
|
22 |
C |
p. 63-69
7 p.
|
artikel
|
| 16 |
High pressure treatment of brine enhanced pork semitendinosus: Effect on microbial stability, drip loss, lipid and protein oxidation, and sensory properties
|
Grossi, Alberto
|
|
2014
|
22 |
C |
p. 11-21
11 p.
|
artikel
|
| 17 |
Inactivating effect of pulsed electric field on lipase in brown rice
|
Qian, Jian-Ya
|
|
2014
|
22 |
C |
p. 89-94
6 p.
|
artikel
|
| 18 |
Inactivation of Staphylococcus aureus on the beef jerky by radio-frequency atmospheric pressure plasma discharge treatment
|
Kim, Joo-Sung
|
|
2014
|
22 |
C |
p. 124-130
7 p.
|
artikel
|
| 19 |
Infusion of essential oils for food stabilization: Unraveling the role of nanoemulsion-based delivery systems on mass transfer and antimicrobial activity
|
Donsì, Francesco
|
|
2014
|
22 |
C |
p. 212-220
9 p.
|
artikel
|
| 20 |
Listeria monocytogenes inactivation kinetics under microwave and conventional thermal processing in a kiwifruit puree
|
Benlloch-Tinoco, María
|
|
2014
|
22 |
C |
p. 131-136
6 p.
|
artikel
|
| 21 |
Microbial inactivation of E. coli cells by a combined PEF–HPCD treatment in a continuous flow system
|
Pataro, Gianpiero
|
|
2014
|
22 |
C |
p. 102-109
8 p.
|
artikel
|
| 22 |
Microencapsulation of essential oil of pimento [Pimenta dioica (L) Merr.] by chitosan/k-carrageenan complex coacervation method
|
Dima, Cristian
|
|
2014
|
22 |
C |
p. 203-211
9 p.
|
artikel
|
| 23 |
Non-thermal atmospheric pressure plasma: Screening for gentle process conditions and antibacterial efficiency on perishable fresh produce
|
Baier, Matthias
|
|
2014
|
22 |
C |
p. 147-157
11 p.
|
artikel
|
| 24 |
Pneumatic polishing of rice in a horizontal abrasive pipe: A new approach in rice polishing
|
Prakash, Kumar Satya
|
|
2014
|
22 |
C |
p. 175-179
5 p.
|
artikel
|
| 25 |
Pulsed electric field treatment combined with commercial enzymes converts major ginsenoside Rb1 to minor ginsenoside Rd
|
Lu, Chengwen
|
|
2014
|
22 |
C |
p. 95-101
7 p.
|
artikel
|
| 26 |
Pulsed pressure assisted brining of porcine meat
|
Jin, Guofeng
|
|
2014
|
22 |
C |
p. 76-80
5 p.
|
artikel
|
| 27 |
Removal of pesticide residue from Brussels sprouts by hydrostatic pressure
|
Iizuka, Toshiaki
|
|
2014
|
22 |
C |
p. 70-75
6 p.
|
artikel
|
| 28 |
Sterilization and aseptic packaging of soymilk treated by ultra high pressure homogenization
|
Poliseli-Scopel, Fábio Henrique
|
|
2014
|
22 |
C |
p. 81-88
8 p.
|
artikel
|
| 29 |
Synthesis of fructooligosaccharides and oligolevans by the combined use of levansucrase and endo-inulinase in one-step bi-enzymatic system
|
Tian, Feng
|
|
2014
|
22 |
C |
p. 230-238
9 p.
|
artikel
|
| 30 |
The effect of nano-coatings with α-tocopherol and xanthan gum on shelf-life and browning index of fresh-cut “Red Delicious” apples
|
Zambrano-Zaragoza, M.L.
|
|
2014
|
22 |
C |
p. 188-196
9 p.
|
artikel
|
| 31 |
Understanding near infrared radiation propagation in pig skin reflectance measurements
|
Zamora-Rojas, Eduardo
|
|
2014
|
22 |
C |
p. 137-146
10 p.
|
artikel
|
| 32 |
Using edible coatings from Whitemouth croaker (Micropogonias furnieri) protein isolate and organo-clay nanocomposite for improve the conservation properties of fresh-cut ‘Formosa’ papaya
|
Cortez-Vega, William Renzo
|
|
2014
|
22 |
C |
p. 197-202
6 p.
|
artikel
|
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