| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A generalized approach on microwave processing for the lateral and radial irradiations of various Groups of food materials
|
Basak, Tanmay
|
|
2016
|
33 |
C |
p. 333-347
15 p.
|
artikel
|
| 2 |
Anthocyanin infused watermelon rind and its stability during storage
|
Bellary, Ashwini N.
|
|
2016
|
33 |
C |
p. 554-562
9 p.
|
artikel
|
| 3 |
Apple juice preservation through microbial adsorption by nano/micro-tubular cellulose
|
Gialleli, Angelika-Ioanna
|
|
2016
|
33 |
C |
p. 416-421
6 p.
|
artikel
|
| 4 |
Application of edible coatings to improve global quality of fortified pumpkin
|
Genevois, Carolina E.
|
|
2016
|
33 |
C |
p. 506-514
9 p.
|
artikel
|
| 5 |
Application of electro-activated potassium acetate and potassium citrate solutions combined with moderate heat treatment on the inactivation of Clostridium sporogenes PA 3679 spores
|
El Jaam, Omar
|
|
2016
|
33 |
C |
p. 483-488
6 p.
|
artikel
|
| 6 |
Application of nanoparticle-immobilized thermostable β-glucosidase for improving the sugarcane juice properties
|
Agrawal, Ruchi
|
|
2016
|
33 |
C |
p. 472-482
11 p.
|
artikel
|
| 7 |
Application of ohmic heating/vacuum impregnation treatments and air drying to develop an apple snack enriched in folic acid
|
Moreno, J.
|
|
2016
|
33 |
C |
p. 381-386
6 p.
|
artikel
|
| 8 |
Application of phosphorescent oxygen sensors in in-package dielectric barrier discharge plasma environment
|
Pankaj, S.K.
|
|
2016
|
33 |
C |
p. 234-239
6 p.
|
artikel
|
| 9 |
Aroma profile of a red plum purée processed by high hydrostatic pressure and analysed by SPME–GC/MS
|
González-Cebrino, Francisco
|
|
2016
|
33 |
C |
p. 108-114
7 p.
|
artikel
|
| 10 |
A systematic study of the residence time of flour in a vibrating apparatus used for thermal processing
|
Keppler, S.
|
|
2016
|
33 |
C |
p. 462-471
10 p.
|
artikel
|
| 11 |
Change regime of aroma active compounds in response to pulsed electric field treatment time, sour cherry juice apricot and peach nectars, and physical and sensory properties
|
Evrendilek, Gulsun Akdemir
|
|
2016
|
33 |
C |
p. 195-205
11 p.
|
artikel
|
| 12 |
Coaxial microwave assisted hydrodistillation of essential oils from five different herbs (lavender, rosemary, sage, fennel seeds and clove buds): Chemical composition and thermal analysis
|
González-Rivera, José
|
|
2016
|
33 |
C |
p. 308-318
11 p.
|
artikel
|
| 13 |
Cold plasma treatment for fresh-cut melon stabilization
|
Tappi, Silvia
|
|
2016
|
33 |
C |
p. 225-233
9 p.
|
artikel
|
| 14 |
Comparative study of nanoemulsions based on commercial oils (sunflower, canola, corn, olive, soybean, and hazelnut oils): Effect on microbial, sensory, and chemical qualities of refrigerated farmed sea bass
|
Özogul, Yesim
|
|
2016
|
33 |
C |
p. 422-430
9 p.
|
artikel
|
| 15 |
Comparison of the quality characteristics of abalone processed by high-pressure sub-zero temperature and pressure-shift freezing
|
Hong, Geun-Pyo
|
|
2016
|
33 |
C |
p. 19-25
7 p.
|
artikel
|
| 16 |
Computational modelling of the impact of polystyrene containers on radio frequency heating uniformity improvement for dried soybeans
|
Huang, Zhi
|
|
2016
|
33 |
C |
p. 365-380
16 p.
|
artikel
|
| 17 |
Deliberate processing of carrot purées entails tailored serum pectin structures
|
Santiago, Jihan Santanina J.
|
|
2016
|
33 |
C |
p. 515-523
9 p.
|
artikel
|
| 18 |
Editorial Board
|
|
|
2016
|
33 |
C |
p. IFC-
1 p.
|
artikel
|
| 19 |
Effect of high pressure processing on batters and cakes properties
|
Barcenilla, Beatriz
|
|
2016
|
33 |
C |
p. 94-99
6 p.
|
artikel
|
| 20 |
Effect of high pressure processing or freezing technologies as pretreatment in vacuum fried carrot snacks
|
Albertos, I.
|
|
2016
|
33 |
C |
p. 115-122
8 p.
|
artikel
|
| 21 |
Effect of hydrostatic pressure and holding time on physicochemical quality and microbial inactivation kinetics of black tiger shrimp (Penaeus monodon)
|
Kaur, Barjinder Pal
|
|
2016
|
33 |
C |
p. 47-55
9 p.
|
artikel
|
| 22 |
Effect of nanocomposite-based packaging on storage stability of mushrooms (Flammulina velutipes)
|
Donglu, Fang
|
|
2016
|
33 |
C |
p. 489-497
9 p.
|
artikel
|
| 23 |
Effects of gamma radiation on the phenolic compounds and in vitro antioxidant activity of apple pomace flour during storage using multivariate statistical techniques
|
Ito, Vivian Cristina
|
|
2016
|
33 |
C |
p. 251-259
9 p.
|
artikel
|
| 24 |
Effects of high hydrostatic pressure on the conformational structure and the functional properties of bovine serum albumin
|
De Maria, S.
|
|
2016
|
33 |
C |
p. 67-75
9 p.
|
artikel
|
| 25 |
Evaluation of seaweed extracts functionality as post-harvest treatment for minimally processed Fuji apples
|
Augusto, Ana
|
|
2016
|
33 |
C |
p. 589-595
7 p.
|
artikel
|
| 26 |
Evaluation of the potential of high pressure technology as an enological practice for red wines
|
Santos, Mickael C.
|
|
2016
|
33 |
C |
p. 76-83
8 p.
|
artikel
|
| 27 |
Extension of shelf life of two fatty foods using a new antioxidant multilayer packaging containing green tea extract
|
Carrizo, Daniel
|
|
2016
|
33 |
C |
p. 534-541
8 p.
|
artikel
|
| 28 |
Gamma irradiation inhibits browning in ready-to-cook (RTC) ash gourd (Benincasa hispida) during storage
|
Tripathi, J.
|
|
2016
|
33 |
C |
p. 260-267
8 p.
|
artikel
|
| 29 |
High hydrostatic pressure treatment: An artificial accelerating aging method which did not change the region and variety non-colored phenolic characteristic of red wine
|
Sun, Xiangyu
|
|
2016
|
33 |
C |
p. 123-134
12 p.
|
artikel
|
| 30 |
High-pressure-assisted infusion of bioactive compounds in apple slices
|
George, Jincy M.
|
|
2016
|
33 |
C |
p. 100-107
8 p.
|
artikel
|
| 31 |
High pressure thermal processing for the inactivation of Clostridium perfringens spores in beef slurry
|
Evelyn,
|
|
2016
|
33 |
C |
p. 26-31
6 p.
|
artikel
|
| 32 |
High pressure thermal processing of pears: Effect on endogenous enzyme activity and related quality attributes
|
Terefe, Netsanet Shiferaw
|
|
2016
|
33 |
C |
p. 56-66
11 p.
|
artikel
|
| 33 |
Hyperbaric storage at room temperature: Effect of pressure level and storage time on the natural microbiota of strawberry juice
|
Bermejo-Prada, A.
|
|
2016
|
33 |
C |
p. 154-161
8 p.
|
artikel
|
| 34 |
“Ice” juice from apples obtained by pressing at subzero temperatures of apples pretreated by pulsed electric fields
|
Carbonell-Capella, Juana M.
|
|
2016
|
33 |
C |
p. 187-194
8 p.
|
artikel
|
| 35 |
Impact of ohmic-assisted hydrodistillation on kinetics data, physicochemical and biological properties of Prangos ferulacea Lindle. essential oil: Comparison with conventional hydrodistillation
|
Seidi Damyeh, Maral
|
|
2016
|
33 |
C |
p. 387-396
10 p.
|
artikel
|
| 36 |
Impact of pulsed light treatments on antioxidant characteristics and quality attributes of fresh-cut apples
|
Avalos Llano, Karina R.
|
|
2016
|
33 |
C |
p. 206-215
10 p.
|
artikel
|
| 37 |
Improvement of a sustainable hybrid technology for caseins isoelectric precipitation (electrodialysis with bipolar membrane/ultrafiltration) by mitigation of scaling on cation-exchange membrane
|
Mikhaylin, Sergey
|
|
2016
|
33 |
C |
p. 571-579
9 p.
|
artikel
|
| 38 |
Influence of postharvest gamma irradiation treatment on the content of bioactive compounds and antioxidant activity of fenugreek (Trigonella foenum–graceum L.) and spinach (Spinacia oleracea L.) leaves
|
Hussain, Peerzada R.
|
|
2016
|
33 |
C |
p. 268-281
14 p.
|
artikel
|
| 39 |
Insight in ultrasonic shear reflection parameters by studying temperature and limonene influence on cocoa butter crystallization
|
Rigolle, Annelien
|
|
2016
|
33 |
C |
p. 289-297
9 p.
|
artikel
|
| 40 |
Isoconversional kinetic study and accurate determination of lifetime properties for thermal and thermo-oxidative degradation processes of Aronia melanocarpa
|
Janković, Bojan
|
|
2016
|
33 |
C |
p. 542-553
12 p.
|
artikel
|
| 41 |
Low fluence pulsed light enhanced phytochemical content and antioxidant potential of ‘Tommy Atkins’ mango peel and pulp
|
Lopes, Mônica M.A.
|
|
2016
|
33 |
C |
p. 216-224
9 p.
|
artikel
|
| 42 |
Lupine protein enrichment by milling and electrostatic separation
|
Wang, Jue
|
|
2016
|
33 |
C |
p. 596-602
7 p.
|
artikel
|
| 43 |
Modeling the inactivation kinetics of fruit bromelain in pineapple during high-pressure and thermal treatments
|
Chakraborty, Snehasis
|
|
2016
|
33 |
C |
p. 10-18
9 p.
|
artikel
|
| 44 |
Nano-TiO2 particles and high hydrostatic pressure treatment for improving functionality of polyvinyl alcohol and chitosan composite films and nano-TiO2 migration from film matrix in food simulants
|
Lian, Zixuan
|
|
2016
|
33 |
C |
p. 145-153
9 p.
|
artikel
|
| 45 |
Okara treated with high hydrostatic pressure assisted by Ultraflo® L: Effect on solubility of dietary fibre
|
Pérez-López, E.
|
|
2016
|
33 |
C |
p. 32-37
6 p.
|
artikel
|
| 46 |
On-line and non-destructive measurement of core temperature in heat treated fish cakes by NIR hyperspectral imaging
|
Wold, Jens Petter
|
|
2016
|
33 |
C |
p. 431-437
7 p.
|
artikel
|
| 47 |
Optimization of high hydrostatic pressure processing for the preservation of minimally processed peach pieces
|
Denoya, G.I.
|
|
2016
|
33 |
C |
p. 84-93
10 p.
|
artikel
|
| 48 |
Optimization of textural properties of reduced-fat and reduced-salt emulsion-type sausages treated with high pressure using a response surface methodology
|
Yang, Huijuan
|
|
2016
|
33 |
C |
p. 162-169
8 p.
|
artikel
|
| 49 |
Pasteurization of citrus juices with ohmic heating to preserve the carotenoid profile
|
Achir, Nawel
|
|
2016
|
33 |
C |
p. 397-404
8 p.
|
artikel
|
| 50 |
Physicochemical and functional properties of cowpea protein isolates treated with temperature or high hydrostatic pressure
|
Peyrano, F.
|
|
2016
|
33 |
C |
p. 38-46
9 p.
|
artikel
|
| 51 |
Postharvest treatment of nanochitosan-based coating loaded with Zataria multiflora essential oil improves antioxidant activity and extends shelf-life of cucumber
|
Mohammadi, Ali
|
|
2016
|
33 |
C |
p. 580-588
9 p.
|
artikel
|
| 52 |
Potential of high pressure homogenization to solubilize chicken breast myofibrillar proteins in water
|
Chen, Xing
|
|
2016
|
33 |
C |
p. 170-179
10 p.
|
artikel
|
| 53 |
Prediction of moisture content uniformity of microwave-vacuum dried mangoes as affected by different shapes using NIR hyperspectral imaging
|
Pu, Yuan-Yuan
|
|
2016
|
33 |
C |
p. 348-356
9 p.
|
artikel
|
| 54 |
Processing of clear and turbid grape juice by a continuous flow UV system
|
Kaya, Zehra
|
|
2016
|
33 |
C |
p. 282-288
7 p.
|
artikel
|
| 55 |
Quality comparison of carrot juices processed by high-pressure processing and high-temperature short-time processing
|
Zhang, Yan
|
|
2016
|
33 |
C |
p. 135-144
10 p.
|
artikel
|
| 56 |
Recent insights for the green recovery of inulin from plant food materials using non-conventional extraction technologies: A review
|
Zhu, Zhenzhou
|
|
2016
|
33 |
C |
p. 1-9
9 p.
|
artikel
|
| 57 |
Response surface evaluation of microwave-assisted extraction conditions for Lycium barbarum bioactive compounds
|
Mendes, Marta
|
|
2016
|
33 |
C |
p. 319-326
8 p.
|
artikel
|
| 58 |
Simultaneous optimization of heat transfer and reciprocation intensity for thermal processing of liquid particulate mixtures undergoing reciprocating agitation
|
Pratap Singh, Anubhav
|
|
2016
|
33 |
C |
p. 405-415
11 p.
|
artikel
|
| 59 |
Stabilized nanosilver based antimicrobial poly(3-hydroxybutyrate-co-3-hydroxyvalerate) nanocomposites of interest in active food packaging
|
Castro-Mayorga, J.L.
|
|
2016
|
33 |
C |
p. 524-533
10 p.
|
artikel
|
| 60 |
Storage stability of pistachios as influenced by radio frequency treatments for postharvest disinfestations
|
Ling, Bo
|
|
2016
|
33 |
C |
p. 357-364
8 p.
|
artikel
|
| 61 |
Structure modification of stirred fermented milk gel due to laccase-catalysed protein crosslinking in a post-processing step
|
Mokoonlall, Aryama
|
|
2016
|
33 |
C |
p. 563-570
8 p.
|
artikel
|
| 62 |
Study of physiological and textural properties of roasted peanuts defatted by an innovative oil extraction process. Correlation with consumer evaluation
|
Nader, Joelle
|
|
2016
|
33 |
C |
p. 450-461
12 p.
|
artikel
|
| 63 |
Sustainable dehydration of onion slices through novel microwave hydro-diffusion gravity technique
|
Khan, Muhammad Kashif Iqbal
|
|
2016
|
33 |
C |
p. 327-332
6 p.
|
artikel
|
| 64 |
Synergetic effects of high-pressure carbon dioxide and nisin on the inactivation of Escherichia coli and Staphylococcus aureus
|
Li, Hui
|
|
2016
|
33 |
C |
p. 180-186
7 p.
|
artikel
|
| 65 |
Synergistic interaction of ultraviolet light and zinc oxide photosensitizer for enhanced microbial inactivation in simulated wash-water
|
Ercan, Duygu
|
|
2016
|
33 |
C |
p. 240-250
11 p.
|
artikel
|
| 66 |
The effect of exogenous enzymes and mechanical treatment on mango purée: Microscopic, mesoscopic, and macroscopic evaluation
|
Jamsazzadeh Kermani, Zahra
|
|
2016
|
33 |
C |
p. 438-449
12 p.
|
artikel
|
| 67 |
The effect of sonication and high pressure homogenisation on the properties of pure cream
|
Chandrapala, Jayani
|
|
2016
|
33 |
C |
p. 298-307
10 p.
|
artikel
|
| 68 |
Two-parameter Lorentzian distribution for monitoring physical parameters of golden colored fruits during drying by application of laser light in the Vis/NIR spectrum
|
Romano, G.
|
|
2016
|
33 |
C |
p. 498-505
8 p.
|
artikel
|
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