| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Advantages of ohmic cooking in the kilohertz range – Part II: Impact on textural changes and approaches to improve heating uniformity
|
Gratz, Maximilian
|
|
|
67 |
C |
p.
|
artikel
|
| 2 |
Advantages of ohmic cooking in the kilohertz-range - part I: Impact of conductivity and frequency on the heating uniformity of potatoes
|
Gratz, Maximilian
|
|
|
67 |
C |
p.
|
artikel
|
| 3 |
Alterations of phenolic compounds in red raspberry juice induced by high-hydrostatic-pressure and high-temperature short-time processing
|
Zhang, Wentao
|
|
|
67 |
C |
p.
|
artikel
|
| 4 |
An eco-friendly pressure liquid extraction method to recover anthocyanins from broken black bean hulls
|
Teixeira, Renata Fialho
|
|
|
67 |
C |
p.
|
artikel
|
| 5 |
Anti-Listeria monocytogenes biofilm mechanism of cold nitrogen plasma
|
Cui, Haiying
|
|
|
67 |
C |
p.
|
artikel
|
| 6 |
Antimicrobial properties of papaya (Vasconcellea pubescens) subjected to low-temperature vacuum dehydration
|
Vega-Gálvez, Antonio
|
|
|
67 |
C |
p.
|
artikel
|
| 7 |
Aqueous ozone treatment inhibited degradation of cellwall polysaccharides in fresh-cut apple during cold storage
|
Liu, Chenghui
|
|
|
67 |
C |
p.
|
artikel
|
| 8 |
Combined ultrasound and heat pretreatment improve the enzymatic hydrolysis of clam (Aloididae aloidi) and the flavor of hydrolysates
|
Li, Xuepeng
|
|
|
67 |
C |
p.
|
artikel
|
| 9 |
Copper release from nano‑copper/polypropylene composite films to food and the forms of copper in food simulants
|
Shi, Yu-Jie
|
|
|
67 |
C |
p.
|
artikel
|
| 10 |
Development of chemometric models using Vis-NIR and Raman spectral data fusion for assessment of infant formula storage temperature and time
|
Wang, Xiao
|
|
|
67 |
C |
p.
|
artikel
|
| 11 |
Development of effective drying strategy with a combination of radio frequency (RF) and convective hot-air drying for inshell hazelnuts and enhancement of nut quality
|
Chen, Long
|
|
|
67 |
C |
p.
|
artikel
|
| 12 |
Editorial Board
|
|
|
|
67 |
C |
p.
|
artikel
|
| 13 |
Effect of dispersion and ion concentration on radio frequency heating
|
Xiao, Kui
|
|
|
67 |
C |
p.
|
artikel
|
| 14 |
Effect of moderate electric field on structural and thermo-physical properties of sunflower protein and sodium caseinate
|
Subaşı, Büşra Gültekin
|
|
|
67 |
C |
p.
|
artikel
|
| 15 |
Effects of combined pulsed electric field and blanching pretreatment on the physiochemical properties of French fries
|
Zhang, Cheng
|
|
|
67 |
C |
p.
|
artikel
|
| 16 |
Effects of germination on the physicochemical, nutritional and in vitro digestion characteristics of flours from waxy and nonwaxy proso millet, common buckwheat and pea
|
Yang, Qinghua
|
|
|
67 |
C |
p.
|
artikel
|
| 17 |
Effects of pulsed electric field on fat globule structure, lipase activity, and fatty acid composition in raw milk and milk with different fat globule sizes
|
Yang, Shuailing
|
|
|
67 |
C |
p.
|
artikel
|
| 18 |
Effects of ultraviolet-light emitting diodes (UV-LEDs) on microbial inactivation and quality attributes of mixed beverage made from blend of carrot, carob, ginger, grape and lemon juice
|
Baykuş, Gökçen
|
|
|
67 |
C |
p.
|
artikel
|
| 19 |
Enhancing lycopene stability and bioaccessibility in homogenized tomato pulp using emulsion design principles
|
Liang, Xiuping
|
|
|
67 |
C |
p.
|
artikel
|
| 20 |
Food and salt structure design for salt reducing
|
Sun, Cuixia
|
|
|
67 |
C |
p.
|
artikel
|
| 21 |
Green ultrasound and microwave extraction of carotenoids from passion fruit peel using vegetable oils as a solvent: Optimization, comparison, kinetics, and thermodynamic studies
|
Chutia, Hemanta
|
|
|
67 |
C |
p.
|
artikel
|
| 22 |
High-temperature air fluidization improves cooking and eating quality and storage stability of brown rice
|
Li, Yanan
|
|
|
67 |
C |
p.
|
artikel
|
| 23 |
Improvement of pea protein gelation at reduced temperature by atmospheric cold plasma and the gelling mechanism study
|
Zhang, Sitian
|
|
|
67 |
C |
p.
|
artikel
|
| 24 |
Improving radio frequency heating uniformity using a novel rotator for microorganism control and its effect on physiochemical properties of raisins
|
Cui, Baozhong
|
|
|
67 |
C |
p.
|
artikel
|
| 25 |
Inactivation of Salmonella Typhimurium, Escherichia coli O157:H7, Staphylococcus aureus, and Listeria monocytogenes in cardamom using 150 KeV low-energy X-ray
|
Zhang, Hongfei
|
|
|
67 |
C |
p.
|
artikel
|
| 26 |
Industry-scale microfluidization as a potential technique to improve solubility and modify structure of pea protein
|
He, Xiaohong
|
|
|
67 |
C |
p.
|
artikel
|
| 27 |
Influence of electron beam treatment on naturally contaminated red pepper (Capsicum annuum L.) powder: Kinetics of microbial inactivation and physicochemical quality changes
|
Woldemariam, Henock Woldemichael
|
|
|
67 |
C |
p.
|
artikel
|
| 28 |
Influence of pulsed electric field (PEF) and ultrasound treatment on the frying behavior and quality of potato chips
|
Ostermeier, R.
|
|
|
67 |
C |
p.
|
artikel
|
| 29 |
Integration of pressurized liquids and ultrasound in the extraction of bioactive compounds from passion fruit rinds: Impact on phenolic yield, extraction kinetics and technical-economic evaluation
|
Pereira, Débora Tamires Vitor
|
|
|
67 |
C |
p.
|
artikel
|
| 30 |
Mathematical modelling of vacuum ohmic evaporation process
|
Icier, Filiz
|
|
|
67 |
C |
p.
|
artikel
|
| 31 |
Microbial communities related to sensory characteristics of commercial drinkable yogurt products in Korea
|
Suh, Soo Hwan
|
|
|
67 |
C |
p.
|
artikel
|
| 32 |
Moderate electric field pasteurization of milk in a continuous flow unit: Effects of process parameters, energy consumption, and shelf-life determination
|
Al-Hilphy, Asaad Rehman
|
|
|
67 |
C |
p.
|
artikel
|
| 33 |
New insights into the glass transition of dried fruits and vegetables and the effect of pulsed electric field treatment
|
Iaccheri, E.
|
|
|
67 |
C |
p.
|
artikel
|
| 34 |
Novel and emerging technologies used by the U.S. food processing industry
|
Khouryieh, Hanna A.
|
|
|
67 |
C |
p.
|
artikel
|
| 35 |
Pulsed electric fields (PEF) as hot air drying pre-treatment: Effect on quality and functional properties of saffron (Crocus sativus L.)
|
Neri, Lilia
|
|
|
67 |
C |
p.
|
artikel
|
| 36 |
Pulsed UV-C radiation of beef loin steaks: Effects on microbial inactivation, quality attributes and volatile compounds
|
Söbeli, Ceyda
|
|
|
67 |
C |
p.
|
artikel
|
| 37 |
Reconstituting infant formula powder using a collaborative robot ‘CoBoT’ to mimic human biomechanical movements
|
O'Shea, N.
|
|
|
67 |
C |
p.
|
artikel
|
| 38 |
Semi-continuous production of volatile fatty acids from citrus waste using membrane bioreactors
|
Lukitawesa, -
|
|
|
67 |
C |
p.
|
artikel
|
| 39 |
Study of continuous cake pre-baking in a rectangular channel using ohmic heating
|
Khodeir, Monique
|
|
|
67 |
C |
p.
|
artikel
|
| 40 |
Sustainability and bioactive compound preservation in microwave and pulsed electric fields technology assisted drying
|
Wiktor, Artur
|
|
|
67 |
C |
p.
|
artikel
|
| 41 |
Synergistic effect of microwave 3D print and transglutaminase on the self-gelation of surimi during printing
|
Zhao, Zilong
|
|
|
67 |
C |
p.
|
artikel
|
| 42 |
Texturized mung bean protein as a sustainable food source: Effects of extrusion on its physical, textural and protein quality
|
Brishti, Fatema Hossain
|
|
|
67 |
C |
p.
|
artikel
|
| 43 |
The botanical sources, entomological proteome and antibiotic properties of wild honey
|
Yang, Wenchao
|
|
|
67 |
C |
p.
|
artikel
|
| 44 |
Toroidal cans for thermal processing of liquid and solid-liquid mixtures under static and end-over-end rotation
|
Van Droogenbroeck, Bart
|
|
|
67 |
C |
p.
|
artikel
|
| 45 |
Use of high-power ultrasound combined with supercritical fluids for microbial inactivation in dry-cured ham
|
Castillo-Zamudio, R.I.
|
|
|
67 |
C |
p.
|
artikel
|
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