| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Analysis of thermal processing of liquid eggs using a high frequency ohmic heating: Experimental and computer simulation approaches
|
Wang, Chunsen
|
|
|
73 |
C |
p.
|
artikel
|
| 2 |
An innovative water-assisted UV-C disinfection system to improve the safety of strawberries frozen under cryogenic conditions
|
Ortiz-Solà, J.
|
|
|
73 |
C |
p.
|
artikel
|
| 3 |
Antibacterial effects of non-thermal dielectric barrier discharge plasma against Escherichia coli and Vibrio parahaemolyticus on the surface of wooden chopping board
|
Kim, Ji Yoon
|
|
|
73 |
C |
p.
|
artikel
|
| 4 |
Assessment of plant tissue disintegration degree and its related implications in the pulsed electric field (PEF)–assisted aqueous extraction of betalains from the fresh red beetroot
|
Visockis, M.
|
|
|
73 |
C |
p.
|
artikel
|
| 5 |
Combination of vaporized ethyl pyruvate and non-thermal atmospheric pressure plasma for the inactivation of bacteria on lettuce surfaces
|
Ermis, Ertan
|
|
|
73 |
C |
p.
|
artikel
|
| 6 |
Comparison of microwave-assisted induction heating system (MAIH) and individual heating methods on the quality of pre-packaged white shrimp
|
Tsai, Yung-Hsiang
|
|
|
73 |
C |
p.
|
artikel
|
| 7 |
Cysteine-loaded pH-responsive liposome/gold nanoparticles as a time-temperature indicator with instantaneous color change
|
Lee, Ji Hyun
|
|
|
73 |
C |
p.
|
artikel
|
| 8 |
3D enabled facile fabrication of substrates with human tongue characteristics for analysing the tribological behaviour of food emulsions
|
Fan, Juan
|
|
|
73 |
C |
p.
|
artikel
|
| 9 |
E-beam irradiation of strawberries: Investigation of microbiological, physicochemical, sensory acceptance properties and bioactive content
|
Barkaoui, Salma
|
|
|
73 |
C |
p.
|
artikel
|
| 10 |
Editorial Board
|
|
|
|
73 |
C |
p.
|
artikel
|
| 11 |
Effect of ohmic heating on electrochemical-thermal parameters and inactivation of Escherichia coli of well water drinkable
|
Darvishi, Hosain
|
|
|
73 |
C |
p.
|
artikel
|
| 12 |
Effect of plasma activated water (PAW) on rocket leaves decontamination and nutritional value
|
Laurita, Romolo
|
|
|
73 |
C |
p.
|
artikel
|
| 13 |
Effects of different physical technology on compositions and characteristics of bean dregs
|
Wang, Fang
|
|
|
73 |
C |
p.
|
artikel
|
| 14 |
Electrospun nanofibers as food freshness and time-temperature indicators: A new approach in food intelligent packaging
|
Forghani, Samira
|
|
|
73 |
C |
p.
|
artikel
|
| 15 |
Energy-efficient ultrasound-assisted extraction of food proteins from the microalga C. vulgaris at elevated static pressure
|
McHardy, Christopher
|
|
|
73 |
C |
p.
|
artikel
|
| 16 |
Gaseous chlorine dioxide technology for improving microbial safety of spices
|
Wei, Xinyao
|
|
|
73 |
C |
p.
|
artikel
|
| 17 |
High pressure processing pretreatment of Chinese mitten crab (Eriocheir sinensis) for quality attributes assessment
|
Wu, Shunhong
|
|
|
73 |
C |
p.
|
artikel
|
| 18 |
Hot air-assisted radio frequency drying of black carrot pomace: Kinetics and product quality
|
Elik, Aysel
|
|
|
73 |
C |
p.
|
artikel
|
| 19 |
Immobilization of naringinase on asymmetric organic membranes: Application for debittering of grapefruit juice
|
González-Temiño, Yaiza
|
|
|
73 |
C |
p.
|
artikel
|
| 20 |
Influence of dietary fiber on in-vitro lipid digestion of emulsions prepared with high-intensity ultrasound
|
Kalla-Bertholdt, Ann-Marie
|
|
|
73 |
C |
p.
|
artikel
|
| 21 |
Influencing factors on the ability to assemble a complex meat analogue using a soy-protein-binder
|
Herz, Eva
|
|
|
73 |
C |
p.
|
artikel
|
| 22 |
Innovative hybrid strategy for efficient production of high-quality freeze-dried instant noodles: Combination of laser with leavening agent
|
Liu, Wenchao
|
|
|
73 |
C |
p.
|
artikel
|
| 23 |
Layer-by-layer electrostatic self-assembled coatings based on flaxseed gum and chitosan for Mongolian cheese preservation
|
Lu, Zeyu
|
|
|
73 |
C |
p.
|
artikel
|
| 24 |
Microwave and microwave-vacuum drying as alternatives to convective drying in barley malt processing
|
Carvalho, Gisandro Reis
|
|
|
73 |
C |
p.
|
artikel
|
| 25 |
Modeling inactivation of Clostridium botulinum and vitamin destruction of non-Newtonian liquid-solid food mixtures by convective sterilization in cans
|
Rodríguez-Ramos, Fátima
|
|
|
73 |
C |
p.
|
artikel
|
| 26 |
Modification of insoluble dietary fiber from rice bran with dynamic high pressure microfluidization: Cd(II) adsorption capacity and behavior
|
Wu, Qinglan
|
|
|
73 |
C |
p.
|
artikel
|
| 27 |
Multiphysics modeling of microwave heating of solid samples in rotary lifting motion in a rectangular multi-mode cavity
|
Ye, Jinghua
|
|
|
73 |
C |
p.
|
artikel
|
| 28 |
Predicting the extrudability of complex food materials during 3D printing based on image analysis and gray-box data-driven modelling
|
Ma, Yizhou
|
|
|
73 |
C |
p.
|
artikel
|
| 29 |
Predictive models of the top electrode voltage of radio frequency heating systems for low moisture foods
|
Qu, Yingtao
|
|
|
73 |
C |
p.
|
artikel
|
| 30 |
Pressure assisted thermal pasteurization (PATP) of hypoallergenic and low protein ready-to-feed (RTF) infant formula fortified with bioactives: A novel approach
|
Wazed, Md Abdul
|
|
|
73 |
C |
p.
|
artikel
|
| 31 |
Small-angle neutron scattering reveals basis for composition dependence of gel behaviour in oleic acid - sodium oleate oleogels
|
Cornet, Steven
|
|
|
73 |
C |
p.
|
artikel
|
| 32 |
The effect of extrusion on the physical and chemical properties of alkalized cocoa
|
Valverde, D.
|
|
|
73 |
C |
p.
|
artikel
|
| 33 |
Ultrasonic-assisted leaching of glucose and fructose as an alternative mitigation technology of acrylamide and 5- hydroxymethylfurfural in potato chips
|
Pedreschi, Franco
|
|
|
73 |
C |
p.
|
artikel
|
| 34 |
X-ray micro-computed tomography evaluation of bubble structure of freeze-dried dough and foam properties of bread produced from roasted wheat flour
|
Germishuys, Zandré
|
|
|
73 |
C |
p.
|
artikel
|
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