| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Active packaging using an olive leaf extract and high pressure processing for the preservation of sliced dry-cured shoulders from Iberian pigs
|
Amaro-Blanco, G.
|
|
2018
|
45 |
C |
p. 1-9
|
artikel
|
| 2 |
An investigation of high intensity ultrasonication and chemical immersion treatments on Campylobacter jejuni and spoilage bacteria in chicken
|
Kassem, Ahmed
|
|
2018
|
45 |
C |
p. 298-305
|
artikel
|
| 3 |
Application of high pressure processing for prevention of greenish-gray yolks and improvement of safety and shelf-life of hard-cooked peeled eggs
|
Shahbaz, Hafiz Muhammad
|
|
2018
|
45 |
C |
p. 10-17
|
artikel
|
| 4 |
Application of innovative technologies, moderate-intensity pulsed electric fields and high-pressure thermal treatment, to preserve and/or improve the bioactive compounds content of pumpkin
|
García-Parra, J.
|
|
2018
|
45 |
C |
p. 53-61
|
artikel
|
| 5 |
Aqueous fractionation processes of soy protein for fibrous structure formation
|
Geerts, Marlies E.J.
|
|
2018
|
45 |
C |
p. 313-319
|
artikel
|
| 6 |
Characteristics of fermented seasoning sauces using Tenebrio molitor larvae
|
Cho, Joo-Hyoung
|
|
2018
|
45 |
C |
p. 186-195
|
artikel
|
| 7 |
Characterization of microbial community in high-pressure treated oysters by high-throughput sequencing technology
|
Rong, Cao
|
|
2018
|
45 |
C |
p. 241-248
|
artikel
|
| 8 |
Crossflow microfiltration coupled with diafiltration to concentrate and purify carotenoids and flavonoids from citrus juices
|
Polidori, Jessica
|
|
2018
|
45 |
C |
p. 320-329
|
artikel
|
| 9 |
Development of a novel technology entitled “Intensification of Vaporization by Decompression to the Vacuum” (IVDV) for reconstitution and texturing of partially defatted peanuts
|
Nader, Joelle
|
|
2018
|
45 |
C |
p. 455-466
|
artikel
|
| 10 |
Dielectric properties of rice model food systems relevant to microwave sterilization process
|
Auksornsri, Thammanoon
|
|
2018
|
45 |
C |
p. 98-105
|
artikel
|
| 11 |
Dynamic fluid interface formation in microfluidics: Effect of emulsifier structure and oil viscosity
|
Muijlwijk, Kelly
|
|
2018
|
45 |
C |
p. 215-219
|
artikel
|
| 12 |
Editorial Board
|
|
|
2018
|
45 |
C |
p. ii
|
artikel
|
| 13 |
Effect of citric acid and high pressure thermal processing on enzyme activity and related quality attributes of pear puree
|
Zhou, Lei
|
|
2018
|
45 |
C |
p. 196-207
|
artikel
|
| 14 |
Effect of irradiation on the parameters that influence quality characteristics of raw beef round eye
|
Feng, Xi
|
|
2018
|
45 |
C |
p. 115-121
|
artikel
|
| 15 |
Effect of low and high pulsed electric field processing on macro and micro minerals in beef and chicken
|
Khan, Ammar Ahmad
|
|
2018
|
45 |
C |
p. 273-279
|
artikel
|
| 16 |
Effect of novel technologies on polyphenols during food processing
|
Khan, Muhammad Kamran
|
|
2018
|
45 |
C |
p. 361-381
|
artikel
|
| 17 |
Effect of ozone processing conditions on stability of fungal pigments
|
Aguilar, Diederich
|
|
2018
|
45 |
C |
p. 255-263
|
artikel
|
| 18 |
Effect of pulsed electric fields treatment on the nanostructure of esterified potato starch and their potential glycemic digestibility
|
Hong, Jing
|
|
2018
|
45 |
C |
p. 438-446
|
artikel
|
| 19 |
Effects of formulation and process conditions on microstructure, texture and digestibility of extruded insect-riched snacks
|
Azzollini, D.
|
|
2018
|
45 |
C |
p. 344-353
|
artikel
|
| 20 |
Effects of high hydrostatic pressure on Rhizopus chinensis lipase: II. Intermediate states during unfolding
|
Chen, Gang
|
|
2018
|
45 |
C |
p. 152-160
|
artikel
|
| 21 |
Effects of high-intensity ultrasound, high-pressure processing, and high-pressure homogenization on the physicochemical and functional properties of myofibrillar proteins
|
Xue, Siwen
|
|
2018
|
45 |
C |
p. 354-360
|
artikel
|
| 22 |
Electro-membrane fractionation of antioxidant peptides from protein hydrolysates of rainbow trout (Oncorhynchus mykiss) byproducts
|
Suwal, Shyam
|
|
2018
|
45 |
C |
p. 122-131
|
artikel
|
| 23 |
Emerging and potential technologies for facilitating shrimp peeling: A review
|
Dang, Tem Thi
|
|
2018
|
45 |
C |
p. 228-240
|
artikel
|
| 24 |
Enrichment of waste yeast with bioactive compounds from grape pomace as an innovative and emerging technology: Kinetics, isotherms and bioaccessibility
|
Rubio, Fernanda Thaís Vieira
|
|
2018
|
45 |
C |
p. 18-28
|
artikel
|
| 25 |
Evaluation of the impact of high pressure on the storage of filled traditional chocolates
|
Dias, João
|
|
2018
|
45 |
C |
p. 36-41
|
artikel
|
| 26 |
High-pressure effects on the mechanism of accumulated inosine 5′-monophosphate
|
Huijuan, Zhang
|
|
2018
|
45 |
C |
p. 330-334
|
artikel
|
| 27 |
Impact of drying deep beds of rice with microwave set at 915MHz frequency on the rice milling yields
|
Smith, Deandrae L.
|
|
2018
|
45 |
C |
p. 220-227
|
artikel
|
| 28 |
Impact of fluidized bed granulation on structure and functional properties of the agglomerates based on the durum wheat semolina
|
Bellocq, Bettina
|
|
2018
|
45 |
C |
p. 73-83
|
artikel
|
| 29 |
Impact of HHP processing on volatile profile and sensory acceptance of Pêra-Rio orange juice
|
Mastello, Raíssa Bittar
|
|
2018
|
45 |
C |
p. 106-114
|
artikel
|
| 30 |
Impact of pulsed light treatments and storage time on the texture quality of fresh-cut tomatoes
|
Valdivia-Nájar, C. Guillermo
|
|
2018
|
45 |
C |
p. 29-35
|
artikel
|
| 31 |
Inactivation kinetics of Escherichia coli O157:H7 and Listeria monocytogenes in apple juice by microwave and conventional thermal processing
|
Siguemoto, Érica Sayuri
|
|
2018
|
45 |
C |
p. 84-91
|
artikel
|
| 32 |
Inactivation of Aspergillus carbonarius and Aspergillus flavus in malting barley by pulsed light and impact on germination capacity and microstructure
|
Zenklusen, María Helga
|
|
2018
|
45 |
C |
p. 161-168
|
artikel
|
| 33 |
Influence of acid and low-temperature adaptation on pulsed electric fields resistance of Enterococcus faecium in media of different pH
|
Fernández, Ana
|
|
2018
|
45 |
C |
p. 382-389
|
artikel
|
| 34 |
Inhibitory effect of plant essential oil nanoemulsions against Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella Typhimurium on red mustard leaves
|
Kang, Ji-Hoon
|
|
2018
|
45 |
C |
p. 447-454
|
artikel
|
| 35 |
Internal and external factors affecting the crystallization, gelation and applicability of wax-based oleogels in food industry
|
Doan, Chi Diem
|
|
2018
|
45 |
C |
p. 42-52
|
artikel
|
| 36 |
Microbial and physicochemical evolution during hyperbaric storage at room temperature of fresh Atlantic salmon (Salmo salar)
|
Fidalgo, Liliana G.
|
|
2018
|
45 |
C |
p. 264-272
|
artikel
|
| 37 |
Microencapsulation of zataria essential oil in agar, alginate and carrageenan
|
Kavoosi, Gholamreza
|
|
2018
|
45 |
C |
p. 418-425
|
artikel
|
| 38 |
Multi-stage continuous and intermittent microwave drying of quince fruit coupled with osmotic dehydration and low temperature hot air drying
|
Dehghannya, Jalal
|
|
2018
|
45 |
C |
p. 132-151
|
artikel
|
| 39 |
Nanoencapsulated Thymus capitatus essential oil as natural preservative
|
Jemaa, Mariem Ben
|
|
2018
|
45 |
C |
p. 92-97
|
artikel
|
| 40 |
Physicochemical and functional properties of high pressure-treated isolated pea protein
|
Chao, Dongfang
|
|
2018
|
45 |
C |
p. 179-185
|
artikel
|
| 41 |
Postharvest UV-C application to improve health promoting secondary plant compound pattern in vegetable amaranth
|
Gogo, E.O.
|
|
2018
|
45 |
C |
p. 426-437
|
artikel
|
| 42 |
Potential application of essential oils as antimicrobial preservatives in cheese
|
Khorshidian, Nasim
|
|
2018
|
45 |
C |
p. 62-72
|
artikel
|
| 43 |
Production and characterization of chitosan based edible films from Berberis crataegina's fruit extract and seed oil
|
Kaya, Murat
|
|
2018
|
45 |
C |
p. 287-297
|
artikel
|
| 44 |
Pulsed electric fields as a green technology for the extraction of bioactive compounds from thinned peach by-products
|
Redondo, Diego
|
|
2018
|
45 |
C |
p. 335-343
|
artikel
|
| 45 |
The application of response surface methodology for the development of sensory accepted low-salt cooked ham using high pressure processing and a mix of organic acids
|
O'Neill, Ciara M.
|
|
2018
|
45 |
C |
p. 401-411
|
artikel
|
| 46 |
The effect of non-thermal plasma on the lipid oxidation and microbiological quality of sushi
|
Kulawik, Piotr
|
|
2018
|
45 |
C |
p. 412-417
|
artikel
|
| 47 |
The effect of pressure-assisted heating on the water holding capacity of chicken batters
|
Zheng, Hai-bo
|
|
2018
|
45 |
C |
p. 280-286
|
artikel
|
| 48 |
The inactivation kinetics of polyphenol oxidase and peroxidase in bayberry juice during thermal and ultrasound treatments
|
Cao, Xiamin
|
|
2018
|
45 |
C |
p. 169-178
|
artikel
|
| 49 |
Tiger nut and its by-products valorization: From extraction of oil and valuable compounds to development of new healthy products
|
Roselló-Soto, Elena
|
|
2018
|
45 |
C |
p. 306-312
|
artikel
|
| 50 |
Transport of melamine by a new generation of nano-material membranes containing carbon nanotubes and determination with surface plasmon resonance
|
Onac, Canan
|
|
2018
|
45 |
C |
p. 467-470
|
artikel
|
| 51 |
Ultra-high pressure effects on color, volatile organic compounds and antioxidants of wholegrain brown rice (Oryza sativa L.) during storage: A comparative study with high-intensity ultrasound and germination pretreatments
|
Xia, Qiang
|
|
2018
|
45 |
C |
p. 390-400
|
artikel
|
| 52 |
Ultra-high pressure homogenisation process for production of reduced fat mayonnaise with similar rheological characteristics as its full fat counterpart
|
Aganovic, Kemal
|
|
2018
|
45 |
C |
p. 208-214
|
artikel
|
| 53 |
Unfolding and nanotube formation of ovalbumin induced by pulsed electric field
|
Wei, Jing-Ni
|
|
2018
|
45 |
C |
p. 249-254
|
artikel
|
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