| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Analysis of electrostatic powder charging for fractionation of foods
|
Wang, Jue
|
|
2014
|
26 |
C |
p. 360-365
6 p.
|
artikel
|
| 2 |
A new approach for the preservation of apple tissue by using a combined method of xenon hydrate formation and freezing
|
Arunyanart, Thunyaboon
|
|
2014
|
26 |
C |
p. 278-285
8 p.
|
artikel
|
| 3 |
Bacterial spore inactivation by ultra-high pressure homogenization
|
Georget, E.
|
|
2014
|
26 |
C |
p. 116-123
8 p.
|
artikel
|
| 4 |
Bioluminescence system assisted by NAD(P)H conversion to increase the sensitivity of quantitative bacterial cell assay
|
Liu, Huihui
|
|
2014
|
26 |
C |
p. 375-380
6 p.
|
artikel
|
| 5 |
Calculation process for the recovery of solutes retained in the ice in a multi-plate freeze concentrator: Time and concentration
|
Gulfo, R.
|
|
2014
|
26 |
C |
p. 347-359
13 p.
|
artikel
|
| 6 |
Changes in oxidation, color and texture deteriorations during refrigerated storage of ohmically and water bath-cooked pork meat
|
Dai, Yan
|
|
2014
|
26 |
C |
p. 341-346
6 p.
|
artikel
|
| 7 |
Characterization of rennet-induced gels using calf rennet processed by high pressure homogenization: Effects on proteolysis, whey separation, rheological properties and microstructure
|
Leite Júnior, Bruno Ricardo de Castro
|
|
2014
|
26 |
C |
p. 517-524
8 p.
|
artikel
|
| 8 |
Combination of pulsed electric field processing and antimicrobial bottle for extending microbiological shelf-life of pomegranate juice
|
Jin, Tony Z.
|
|
2014
|
26 |
C |
p. 153-158
6 p.
|
artikel
|
| 9 |
Comparison of pressure inactivation of caliciviruses and picornaviruses in a model food system
|
Hirneisen, K.
|
|
2014
|
26 |
C |
p. 102-107
6 p.
|
artikel
|
| 10 |
Comparison of sterilization efficiency of pulsed and continuous UV light using tunable frequency UV system
|
Luo, Wei
|
|
2014
|
26 |
C |
p. 220-225
6 p.
|
artikel
|
| 11 |
Comparison of volumetric and surface decontamination techniques for innovative processing of mealworm larvae (Tenebrio molitor)
|
Rumpold, Birgit A.
|
|
2014
|
26 |
C |
p. 232-241
10 p.
|
artikel
|
| 12 |
Design and characterization of astaxanthin-loaded nanostructured lipid carriers
|
Tamjidi, Fardin
|
|
2014
|
26 |
C |
p. 366-374
9 p.
|
artikel
|
| 13 |
Development of an innovative microwave assisted food freezing process
|
Xanthakis, E.
|
|
2014
|
26 |
C |
p. 176-181
6 p.
|
artikel
|
| 14 |
Development of new active packaging films containing bioactive nanocomposites
|
Barbosa-Pereira, Letricia
|
|
2014
|
26 |
C |
p. 310-318
9 p.
|
artikel
|
| 15 |
Dynamic ultra-high pressure homogenisation of milk casein concentrates: Influence of casein content
|
Sørensen, Hanne
|
|
2014
|
26 |
C |
p. 143-152
10 p.
|
artikel
|
| 16 |
Editorial Board
|
|
|
2014
|
26 |
C |
p. IFC-
1 p.
|
artikel
|
| 17 |
Effect of a different high pressure thermal processing compared to a traditional thermal treatment on a red flesh and peel plum purée
|
García-Parra, J.
|
|
2014
|
26 |
C |
p. 26-33
8 p.
|
artikel
|
| 18 |
Effect of carbonic maceration on infrared drying kinetics and raisin qualities of Red Globe (Vitis vinifera L.): A new pre-treatment technology before drying
|
Wang, Yuxin
|
|
2014
|
26 |
C |
p. 462-468
7 p.
|
artikel
|
| 19 |
Effect of dynamic high pressure on milk fermentation kinetics and rheological properties of probiotic fermented milk
|
Oliveira, Miguel Meirelles de
|
|
2014
|
26 |
C |
p. 67-75
9 p.
|
artikel
|
| 20 |
Effect of electrospun montmorillonite-nylon 6 nanofibrous membrane coated packaging on potato chips and bread
|
Agarwal, Anshika
|
|
2014
|
26 |
C |
p. 424-430
7 p.
|
artikel
|
| 21 |
Effect of high-pressure-processing and modified-atmosphere-packaging on the volatile compounds and odour characteristics of sliced ready-to-eat “lacón”, a cured–cooked pork meat product
|
del Olmo, Ana
|
|
2014
|
26 |
C |
p. 134-142
9 p.
|
artikel
|
| 22 |
Effect of ultraviolet light treatment on microbial contamination, some textural and organoleptic parameters of cultured sea bass fillets (Dicentrarchus labrax)
|
Molina, B.
|
|
2014
|
26 |
C |
p. 205-213
9 p.
|
artikel
|
| 23 |
Effect of UV-C and UV-B treatment on polyphenol oxidase activity and shelf life of apple and grape juices
|
Müller, Alexandra
|
|
2014
|
26 |
C |
p. 498-504
7 p.
|
artikel
|
| 24 |
Effects of Allium sativum essence oil as antimicrobial agent for food packaging plastic film
|
Sung, Suet-Yen
|
|
2014
|
26 |
C |
p. 406-414
9 p.
|
artikel
|
| 25 |
Effects of combining ultraviolet and mild heat treatments on enzymatic activities and total phenolic contents in pineapple juice
|
Sew, Chang Chew
|
|
2014
|
26 |
C |
p. 511-516
6 p.
|
artikel
|
| 26 |
Effects of gamma radiation on chemical and antioxidant properties, anti-hepatocellular carcinoma activity and hepatotoxicity of borututu
|
Pereira, Carla
|
|
2014
|
26 |
C |
p. 271-277
7 p.
|
artikel
|
| 27 |
Effects of high hydrostatic pressure on the quality and safety of beef after the addition of conjugated linoleic acid
|
Kim, Hyun Joo
|
|
2014
|
26 |
C |
p. 86-92
7 p.
|
artikel
|
| 28 |
Effects of thermally treated broiler feed with different organic acid levels on resulting meat composition and parameters related to meat quality
|
Durek, J.
|
|
2014
|
26 |
C |
p. 397-405
9 p.
|
artikel
|
| 29 |
Elaboration of a new antibacterial bio-nano-material for food-packaging by synergistic action of cyclodextrin and microfibrillated cellulose
|
Lavoine, Nathalie
|
|
2014
|
26 |
C |
p. 330-340
11 p.
|
artikel
|
| 30 |
Electrostatic separation combined with ultra-fine grinding to produce β-glucan enriched ingredients from oat bran
|
Sibakov, J.
|
|
2014
|
26 |
C |
p. 445-455
11 p.
|
artikel
|
| 31 |
Enhancement of oil spreadability of biscuit surface by nonthermal barrier discharge plasma
|
Misra, N.N.
|
|
2014
|
26 |
C |
p. 456-461
6 p.
|
artikel
|
| 32 |
Feasibility of using pulsed electric field processing to inactivate enzymes and reduce the cutting force of carrot (Daucus carota var. Nantes)
|
Leong, Sze Ying
|
|
2014
|
26 |
C |
p. 159-167
9 p.
|
artikel
|
| 33 |
Functional Pecorino cheese production by using innovative lamb rennet paste
|
Santillo, Antonella
|
|
2014
|
26 |
C |
p. 389-396
8 p.
|
artikel
|
| 34 |
High hydrostatic pressure treatment as an alternative to pasteurization to maintain bioactive compound content and texture in red sweet pepper
|
Hernández-Carrión, M.
|
|
2014
|
26 |
C |
p. 76-85
10 p.
|
artikel
|
| 35 |
High-pressure and temperature effects on the inactivation of Bacillus amyloliquefaciens, alkaline phosphatase and storage stability of conjugated linoleic acid in milk
|
Martínez-Monteagudo, Sergio I.
|
|
2014
|
26 |
C |
p. 59-66
8 p.
|
artikel
|
| 36 |
High pressure–low temperature processing of beef: Effects on survival of internalized E. coli O157:H7 and quality characteristics
|
Lowder, Austin C.
|
|
2014
|
26 |
C |
p. 18-25
8 p.
|
artikel
|
| 37 |
Hull-less barley flour supplemented corn extrudates produced by conventional extrusion and CO2 injection process
|
Tugrul Masatcioglu, M.
|
|
2014
|
26 |
C |
p. 302-309
8 p.
|
artikel
|
| 38 |
Impact of different large scale pasteurisation technologies and refrigerated storage on the headspace fingerprint of tomato juice
|
Aganovic, Kemal
|
|
2014
|
26 |
C |
p. 431-444
14 p.
|
artikel
|
| 39 |
Improvement of microwave treatment with immersion of fruit in water to control brown rot in stone fruit
|
Sisquella, María
|
|
2014
|
26 |
C |
p. 168-175
8 p.
|
artikel
|
| 40 |
Inactivation effects and kinetics of polyphenol oxidase from Litopenaeus vannamei by ultra-high pressure and heat
|
Huang, Wanyou
|
|
2014
|
26 |
C |
p. 108-115
8 p.
|
artikel
|
| 41 |
Influence of the production process of strawberry industrial purees on free and glycosidically bound aroma compounds
|
Ubeda, C.
|
|
2014
|
26 |
C |
p. 381-388
8 p.
|
artikel
|
| 42 |
Irradiation of strawberries: Influence of information regarding preservation technology on consumer sensory acceptance
|
Lima Filho, Tarcísio
|
|
2014
|
26 |
C |
p. 242-247
6 p.
|
artikel
|
| 43 |
Kinetics of thermal and high-pressure inactivation of avocado polygalacturonase
|
Bermejo-Prada, Ana
|
|
2014
|
26 |
C |
p. 51-58
8 p.
|
artikel
|
| 44 |
Kinetic study of Bacillus cereus spore inactivation by high pressure high temperature treatment
|
Luu-Thi, Hue
|
|
2014
|
26 |
C |
p. 12-17
6 p.
|
artikel
|
| 45 |
Minimal processing of mucilage from the pulp of yam (Dioscorea pseudojaponica Yamamoto) using bubble separation and ultraviolet irradiation
|
Fu, Yi-Chung
|
|
2014
|
26 |
C |
p. 214-219
6 p.
|
artikel
|
| 46 |
Mitigation of acrylamide and hydroxymethylfurfural in biscuits using a combined partial conventional baking and vacuum post-baking process: Preliminary study at the lab scale
|
Mogol, Burçe Ataç
|
|
2014
|
26 |
C |
p. 265-270
6 p.
|
artikel
|
| 47 |
Modelling the effect of light penetration and matrix colour on the inactivation of Listeria innocua by pulsed light
|
Aguirre, Juan S.
|
|
2014
|
26 |
C |
p. 505-510
6 p.
|
artikel
|
| 48 |
Multi-pulsed high hydrostatic pressure inactivation of microorganisms: A review
|
Buzrul, Sencer
|
|
2014
|
26 |
C |
p. 1-11
11 p.
|
artikel
|
| 49 |
Non-anthocyanin phenolic compounds and antioxidant activity of beverages obtained by gluconic fermentation of strawberry
|
Álvarez-Fernández, M. Antonia
|
|
2014
|
26 |
C |
p. 469-481
13 p.
|
artikel
|
| 50 |
Optimisation of the process parameters of combined high hydrostatic pressure and dense phase carbon dioxide on enzyme inactivation in feijoa (Acca sellowiana) puree using response surface methodology
|
Duong, Trang
|
|
2014
|
26 |
C |
p. 93-101
9 p.
|
artikel
|
| 51 |
Optimization of radiation dose and quality parameters for development of ready-to-cook (RTC) pumpkin cubes using a statistical approach
|
Tripathi, Jyoti
|
|
2014
|
26 |
C |
p. 248-256
9 p.
|
artikel
|
| 52 |
Optimization of the effect of gamma radiation on textural properties of different varieties of potato (Kufri Chandramukhi and Kufri Jyoti) and mango (Langra and Fazli) during storage by response surface methodology
|
Ghosh, Sayanti
|
|
2014
|
26 |
C |
p. 257-264
8 p.
|
artikel
|
| 53 |
Predictive modeling and selection of TTI smart labels for monitoring the quality and shelf-life of frozen seafood
|
Giannoglou, Marianna
|
|
2014
|
26 |
C |
p. 294-301
8 p.
|
artikel
|
| 54 |
Processing of soy functional food using high pressure homogenization for improved nutritional and therapeutic benefits
|
Kapoor, Rohit
|
|
2014
|
26 |
C |
p. 490-497
8 p.
|
artikel
|
| 55 |
Removal of pesticide residue from cherry tomatoes by hydrostatic pressure (Part 2)
|
Iizuka, Toshiaki
|
|
2014
|
26 |
C |
p. 34-39
6 p.
|
artikel
|
| 56 |
The acceleration of pork curing by power ultrasound: A pilot-scale production
|
McDonnell, Ciara K.
|
|
2014
|
26 |
C |
p. 191-198
8 p.
|
artikel
|
| 57 |
The effect of ultrasonic treatments on cloudy quality-related quality parameters in apple juice
|
Ertugay, Mustafa Fatih
|
|
2014
|
26 |
C |
p. 226-231
6 p.
|
artikel
|
| 58 |
Thermal characterization and ice crystal analysis in pressure shift freezing of different muscle (shrimp and porcine liver) versus conventional freezing method
|
Su, Guangming
|
|
2014
|
26 |
C |
p. 40-50
11 p.
|
artikel
|
| 59 |
The use of high pressure homogenization (HPH) to reduce consistency of concentrated orange juice (COJ)
|
Leite, Thiago Soares
|
|
2014
|
26 |
C |
p. 124-133
10 p.
|
artikel
|
| 60 |
Ultrasonic vacuum drying technique as a novel process for shortening the drying period for beef and chicken meats
|
Başlar, Mehmet
|
|
2014
|
26 |
C |
p. 182-190
9 p.
|
artikel
|
| 61 |
Ultraviolet-C light inactivation of Escherichia coli and Salmonella typhimurium in coconut (Cocos nucifera L.) milk
|
Ochoa-Velasco, Carlos Enrique
|
|
2014
|
26 |
C |
p. 199-204
6 p.
|
artikel
|
| 62 |
Use of biobased materials for modified atmosphere packaging of short and medium shelf-life food products
|
Peelman, Nanou
|
|
2014
|
26 |
C |
p. 319-329
11 p.
|
artikel
|
| 63 |
Use of electrohydrodynamic processing to develop nanostructured materials for the preservation of the cold chain
|
Pérez-Masiá, Rocío
|
|
2014
|
26 |
C |
p. 415-423
9 p.
|
artikel
|
| 64 |
Use of vacuum-frying in chicken nugget processing
|
Teruel, M. Rocío
|
|
2014
|
26 |
C |
p. 482-489
8 p.
|
artikel
|
| 65 |
Vacuum impregnation modulates the metabolic activity of spinach leaves
|
Panarese, Valentina
|
|
2014
|
26 |
C |
p. 286-293
8 p.
|
artikel
|
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