| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A multi-scale approach for pasta quality features assessment
|
Diantom, Agoura
|
|
2019
|
101 |
C |
p. 285-292
|
artikel
|
| 2 |
A novel method for rapid quantitative evaluating formaldehyde in squid based on electronic nose
|
Gu, Dong-Chen
|
|
2019
|
101 |
C |
p. 382-388
|
artikel
|
| 3 |
Antibacterial and anti-biofilm activities of peppermint essential oil against Staphylococcus aureus
|
Kang, Jiamu
|
|
2019
|
101 |
C |
p. 639-645
|
artikel
|
| 4 |
Antimicrobial, antioxidant and sensory properties of Maillard reaction products (MRPs) derived from sunflower, soybean and corn meal hydrolysates
|
Habinshuti, I.
|
|
2019
|
101 |
C |
p. 694-702
|
artikel
|
| 5 |
Anti-quorum sensing of Galla chinensis and Coptis chinensis on bacteria
|
Zhang, Ying
|
|
2019
|
101 |
C |
p. 806-811
|
artikel
|
| 6 |
Biochemical traits of asparagus cultivars and quality changes in two differently coloured genotypes during cold storage
|
Sergio, L.
|
|
2019
|
101 |
C |
p. 427-434
|
artikel
|
| 7 |
Biogenic amines producing and degrading bacteria: A snapshot from raw ewes' cheese
|
Tittarelli, Fabrizia
|
|
2019
|
101 |
C |
p. 1-9
|
artikel
|
| 8 |
Characterization of ascorbic acid microencapsulated by the spray chilling technique using palm oil and fully hydrogenated palm oil
|
Carvalho, Juliana Domingues dos Santos
|
|
2019
|
101 |
C |
p. 306-314
|
artikel
|
| 9 |
Characterization of corn (Zea mays L.) bran as a new food ingredient for snack bars
|
Sousa, Milena Figueiredo de
|
|
2019
|
101 |
C |
p. 812-818
|
artikel
|
| 10 |
Characterization of nanoliposomes containing bioactive peptides obtained from sheep whey hydrolysates
|
Corrêa, Ana Paula Folmer
|
|
2019
|
101 |
C |
p. 107-112
|
artikel
|
| 11 |
Characterization of spray drying microencapsulation of almond oil into taro starch spherical aggregates
|
Hoyos-Leyva, J.D.
|
|
2019
|
101 |
C |
p. 526-533
|
artikel
|
| 12 |
Combined effects of aqueous chlorine dioxide and ultrasonic treatments on shelf-life and nutritional quality of bok choy (Brassica chinensis)
|
Wu, Weijie
|
|
2019
|
101 |
C |
p. 757-763
|
artikel
|
| 13 |
Complexation of rice proteins and whey protein isolates by structural interactions to prepare soluble protein composites
|
Wang, Ren
|
|
2019
|
101 |
C |
p. 207-213
|
artikel
|
| 14 |
Complex formation, physicochemical properties of different concentration of palmitic acid yam (Dioscorea pposita Thunb.) starch preparation mixtures
|
Li, Xia
|
|
2019
|
101 |
C |
p. 130-137
|
artikel
|
| 15 |
Components and antibacterial activity of a novel essential oil from the nutrient broth of Eremothecium ashbyii H4565
|
He, Feng
|
|
2019
|
101 |
C |
p. 389-394
|
artikel
|
| 16 |
Cooking quality, biochemical and technological characteristics of bran-enriched pasta obtained by a novel pasta-making process
|
Ciccoritti, Roberto
|
|
2019
|
101 |
C |
p. 10-16
|
artikel
|
| 17 |
Decrease of microbial community diversity, biogenic amines formation, and lipid oxidation by phloretin in Atlantic salmon fillets
|
Wang, Jing
|
|
2019
|
101 |
C |
p. 419-426
|
artikel
|
| 18 |
Dielectric loss mediated promotion of microwave heating in the Maillard reaction
|
Zhang, Nana
|
|
2019
|
101 |
C |
p. 559-566
|
artikel
|
| 19 |
Dipeptidyl peptidase-IV, α-amylase, and angiotensin I converting enzyme inhibitory properties of novel camel skin gelatin hydrolysates
|
Mudgil, Priti
|
|
2019
|
101 |
C |
p. 251-258
|
artikel
|
| 20 |
Dynamic changes in targeted phenolic compounds and antioxidant potency of carob fruit (Ceratonia siliqua L.) products during in vitro digestion
|
Goulas, Vlasios
|
|
2019
|
101 |
C |
p. 269-275
|
artikel
|
| 21 |
Effect of confectionery solutes on the rheological properties of fish (Oncorhynchus mykiss) gelatin
|
Altan Kamer, Deniz Damla
|
|
2019
|
101 |
C |
p. 499-505
|
artikel
|
| 22 |
Effect of different mixing and kneading process on the quality characteristics of frozen cooked noodle
|
Shao, Li-Fang
|
|
2019
|
101 |
C |
p. 583-589
|
artikel
|
| 23 |
Effect of extrusion processing and hydrocolloids on the stability of added vitamin B12 and physico-functional properties of the fortified puffed extrudates
|
Bajaj, Seema R.
|
|
2019
|
101 |
C |
p. 32-39
|
artikel
|
| 24 |
Effect of frying oils’ fatty acid profile on quality, free radical and volatiles over deep-frying process: A comparative study using chemometrics
|
Liu, Ying
|
|
2019
|
101 |
C |
p. 331-341
|
artikel
|
| 25 |
Effect of heat treatment and packaging technology on the microbial load of lightly processed seafood
|
Abel, Nanna
|
|
2019
|
101 |
C |
p. 123-129
|
artikel
|
| 26 |
Effect of heat treatment on denaturation of whey protein and resultant rennetability of camel milk
|
Genene, Almaz
|
|
2019
|
101 |
C |
p. 404-409
|
artikel
|
| 27 |
Effect of hydrocolloid addition on dimensional stability in post-processing of 3D printable cookie dough
|
Kim, Hyun Woo
|
|
2019
|
101 |
C |
p. 69-75
|
artikel
|
| 28 |
Effect of roasting treatment on the chemical composition of sesame oil
|
Ji, Junmin
|
|
2019
|
101 |
C |
p. 191-200
|
artikel
|
| 29 |
Effects of alginate-glycerol-citric acid concentrations on selected physical, mechanical, and barrier properties of papaya puree-based edible films and coatings, as evaluated by response surface methodology
|
Rangel-Marrón, M.
|
|
2019
|
101 |
C |
p. 83-91
|
artikel
|
| 30 |
Effects of drying methods on drying characteristics, physicochemical properties and antioxidant capacity of okra
|
Li, Hongyan
|
|
2019
|
101 |
C |
p. 630-638
|
artikel
|
| 31 |
Effects of high pressure processing (HPP) on quality attributes of tilapia (Oreochromis niloticus) fillets during refrigerated storage
|
Suemitsu, Laura
|
|
2019
|
101 |
C |
p. 92-99
|
artikel
|
| 32 |
Effects of Lactobacillus plantarum NJAU-01 from Jinhua ham on the quality of dry-cured fermented sausage
|
Ge, Qingfeng
|
|
2019
|
101 |
C |
p. 513-518
|
artikel
|
| 33 |
Effects of small laccase from Streptomyces coelicolor on the solution and gel properties of whey protein isolate
|
Quan, Wei
|
|
2019
|
101 |
C |
p. 17-24
|
artikel
|
| 34 |
Ellagitannins in wines: Future prospects in methods of analysis using FT-IR spectroscopy
|
Basalekou, Marianthi
|
|
2019
|
101 |
C |
p. 48-53
|
artikel
|
| 35 |
Enhancing of oxidative stability and quality attributes of olive oil using spirulina (Arthrospira platensis) nanoparticles
|
Morsy, Mohamed K.
|
|
2019
|
101 |
C |
p. 444-455
|
artikel
|
| 36 |
Evaluating endogenous protease of salting exudates during the salting process of Jinhua ham
|
Zhou, Chang-Yu
|
|
2019
|
101 |
C |
p. 76-82
|
artikel
|
| 37 |
Evaluation of different tea extracts on dough, textural, and functional properties of dry Chinese white salted noodle
|
Xu, Min
|
|
2019
|
101 |
C |
p. 456-462
|
artikel
|
| 38 |
Evaluation of non-isothermal inactivation on survivals of pathogenic bacteria by predictive models
|
Yoon, Jae-Hyun
|
|
2019
|
101 |
C |
p. 366-373
|
artikel
|
| 39 |
Evaluation of the antimicrobial, antioxidant and physicochemical properties of Poly(Vinyl chloride) films containing quercetin and silver nanoparticles
|
Braga, Lilian R.
|
|
2019
|
101 |
C |
p. 491-498
|
artikel
|
| 40 |
Evaluation of the DNA damage protective activity of the germinated peanut (Arachis hypogaea) in relation to antioxidant and anti-inflammatory activity
|
Limmongkon, Apinun
|
|
2019
|
101 |
C |
p. 259-268
|
artikel
|
| 41 |
Fast evaluation by quantitative PCR of microbial diversity and safety of Chinese Paocai inoculated with Lactobacillus plantarum NCU116 as the culture starter
|
Xiong, Tao
|
|
2019
|
101 |
C |
p. 201-206
|
artikel
|
| 42 |
Flavored oven bags for cooking meat based on proteins
|
Di Giorgio, Luciana
|
|
2019
|
101 |
C |
p. 374-381
|
artikel
|
| 43 |
Functional enhancement of ultrafine Angelica gigas powder by spray-drying microencapsulation
|
Choi, Kyeong-Ok
|
|
2019
|
101 |
C |
p. 161-166
|
artikel
|
| 44 |
Gamma irradiation as pre-fermentative method for improving wine quality
|
Mihaljević Žulj, Marin
|
|
2019
|
101 |
C |
p. 175-182
|
artikel
|
| 45 |
High hydrostatic pressure treatment improves physicochemical properties of calcium- and soybean protein-added peach juice
|
Manassero, Carlos A.
|
|
2019
|
101 |
C |
p. 54-60
|
artikel
|
| 46 |
High pressure impregnation of oil in water emulsions into selected fruits: A novel approach to fortify plant-based biomaterials by lipophilic compounds
|
Vatankhah, Hamed
|
|
2019
|
101 |
C |
p. 506-512
|
artikel
|
| 47 |
IFC - Aims & Scope, Copyright, Publication information, Orders & Claims, Advertising information, Author inquiries, Permissions, Funding body, Permanence of paper and GFA link in double column
|
|
|
2019
|
101 |
C |
p. IFC
|
artikel
|
| 48 |
Impact of long bottle aging (10 years) on volatile composition of red wines micro-oxygenated with oak alternatives
|
Alamo-Sanza, Maria del
|
|
2019
|
101 |
C |
p. 395-403
|
artikel
|
| 49 |
Improvement of protein quality and degradation of allergen in soybean meal fermented by Neurospora crassa
|
Li, Jing
|
|
2019
|
101 |
C |
p. 220-228
|
artikel
|
| 50 |
Inclusion complex of grape seeds extracts with sulfobutyl ether β-cyclodextrin: Preparation, characterization, stability and evaluation of α-glucosidase and α-amylase inhibitory effects in vitro
|
Kong, Fansheng
|
|
2019
|
101 |
C |
p. 819-826
|
artikel
|
| 51 |
Influence of fermented and unfermented Agaricus bisporus polysaccharide flours on the antioxidant and structural properties of composite gluten-free cookies
|
Sulieman, Abdellatief A.
|
|
2019
|
101 |
C |
p. 835-846
|
artikel
|
| 52 |
Influence of inulin rich carbohydrates from Jerusalem artichoke (Helianthus tuberosus L.) tubers on probiotic properties of Lactobacillus strains
|
Iraporda, Carolina
|
|
2019
|
101 |
C |
p. 738-746
|
artikel
|
| 53 |
Influence of two different cocoa-based coatings on quality characteristics of fresh-cut fruits during storage
|
Glicerina, Virginia
|
|
2019
|
101 |
C |
p. 152-160
|
artikel
|
| 54 |
Innovative technologies for the extraction of saccharidic and phenolic fractions from Pleurotus eryngii
|
Rodríguez-Seoane, Paula
|
|
2019
|
101 |
C |
p. 774-782
|
artikel
|
| 55 |
In-vitro digestion by simulated gastrointestinal juices of Lactobacillus rhamnosus cultured with mulberry oligosaccharides and subsequent fermentation with human fecal inocula
|
Li, Erna
|
|
2019
|
101 |
C |
p. 61-68
|
artikel
|
| 56 |
Irvingia gabonensis seed fat as hard stock to formulate blends for trans free margarines
|
Yamoneka, J.
|
|
2019
|
101 |
C |
p. 747-756
|
artikel
|
| 57 |
Kinetics of inactivation of peroxidase and polyphenol oxidase in tender coconut water by dielectric barrier discharge plasma
|
Chutia, Hemanta
|
|
2019
|
101 |
C |
p. 625-629
|
artikel
|
| 58 |
Lipase synthesis of isoamyl acetate using different acyl donors: Comparison of novel esterification techniques
|
Zare, Mahdieh
|
|
2019
|
101 |
C |
p. 214-219
|
artikel
|
| 59 |
Microbial diversity in traditional type I sourdough and jiaozi and its influence on volatiles in Chinese steamed bread
|
Yan, Bowen
|
|
2019
|
101 |
C |
p. 764-773
|
artikel
|
| 60 |
Microencapsulated duck oil diacylglycerol: Preparation and application as anti-obesity agent
|
Wang, Baowei
|
|
2019
|
101 |
C |
p. 646-652
|
artikel
|
| 61 |
Microgreens of Brassicaceae: Genetic diversity of phytochemical concentrations and antioxidant capacity
|
Xiao, Zhenlei
|
|
2019
|
101 |
C |
p. 731-737
|
artikel
|
| 62 |
Microwave-assisted synthesis and antioxidant activity of palmitoyl-epigallocatechin gallate
|
Liu, Ruijie
|
|
2019
|
101 |
C |
p. 663-669
|
artikel
|
| 63 |
Mitigating effect of relative humidity (RH) on 2-furoylmethyl-Amino acid formation
|
Sarpong, Frederick
|
|
2019
|
101 |
C |
p. 551-558
|
artikel
|
| 64 |
Modification of foxtail millet (Setaria italica) bran dietary fiber by xylanase-catalyzed hydrolysis improves its cholesterol-binding capacity
|
Zhu, Yu
|
|
2019
|
101 |
C |
p. 463-468
|
artikel
|
| 65 |
Moringa extract enhances the fermentative, textural, and bioactive properties of yogurt
|
Zhang, Ting
|
|
2019
|
101 |
C |
p. 276-284
|
artikel
|
| 66 |
Novel edible composite films fabricated with whey protein isolate and zein: Preparation and physicochemical property evaluation
|
Tsai, Min-Ju
|
|
2019
|
101 |
C |
p. 567-574
|
artikel
|
| 67 |
Nutritional changes during storage in fresh-cut long storage tomato as affected by biocompostable polylactide and cellulose based packaging
|
Patanè, Cristina
|
|
2019
|
101 |
C |
p. 618-624
|
artikel
|
| 68 |
On the nature of the optimum cleaning concentration for dairy fouling: High NaOH concentrations inhibit the cleavage of non-covalent interactions in whey protein aggregates
|
Fan, Liyuan
|
|
2019
|
101 |
C |
p. 519-525
|
artikel
|
| 69 |
Optimal pH of zinc protoporphyrin IX formation in porcine muscles: Effects of muscle fiber type and myoglobin content
|
Wakamatsu, Jun-ichi
|
|
2019
|
101 |
C |
p. 599-606
|
artikel
|
| 70 |
Optimization of the production of structured lipid by enzymatic interesterification from coconut (Cocos nucifera) oil and sesame (Sesamum indicum) oil using Response Surface Methodology
|
Sivakanthan, Subajiny
|
|
2019
|
101 |
C |
p. 723-730
|
artikel
|
| 71 |
Orange-fleshed sweet potato flour as a precursor of aroma and color of sourdough panettones
|
Aparecida Pereira, Ana Paula
|
|
2019
|
101 |
C |
p. 145-151
|
artikel
|
| 72 |
Oxidation products from omega-3 and omega-6 fatty acids during a simulated shelf life of edible oils
|
Nogueira, Marina S.
|
|
2019
|
101 |
C |
p. 113-122
|
artikel
|
| 73 |
Partial substitution of fat with rye bran fibre in Frankfurter sausages – Bridging technological and sensory attributes through inclusion of collagenous protein
|
Hjelm, Line
|
|
2019
|
101 |
C |
p. 607-617
|
artikel
|
| 74 |
Physicochemical and gel-forming properties of protein isolated from salmon, cod and herring by-products using the pH-shift method
|
Abdollahi, Mehdi
|
|
2019
|
101 |
C |
p. 678-684
|
artikel
|
| 75 |
Physicochemical and sensory properties of fresh noodles fortified with ground linseed (Linum usitatissimum)
|
Zhu, Fan
|
|
2019
|
101 |
C |
p. 847-853
|
artikel
|
| 76 |
Physicochemical, conformational properties and ACE-inhibitory activity of peanut protein marinated by aged vinegar
|
Guo, Shanguang
|
|
2019
|
101 |
C |
p. 469-475
|
artikel
|
| 77 |
Physicochemical properties of high-pressure treated lentil protein-based nanoemulsions
|
Tabilo-Munizaga, Gipsy
|
|
2019
|
101 |
C |
p. 590-598
|
artikel
|
| 78 |
Physiological response of Saccharomyces cerevisiae to citral combined with thermal treatment
|
Tabanelli, Giulia
|
|
2019
|
101 |
C |
p. 827-834
|
artikel
|
| 79 |
Portulaca oleracea seeds as a novel source of alkylresorcinols and its phenolic profiles during germination
|
Gunenc, Aynur
|
|
2019
|
101 |
C |
p. 246-250
|
artikel
|
| 80 |
Potential antimicrobial activity of honey phenolic compounds against Gram positive and Gram negative bacteria
|
Leyva-Jimenez, Francisco Javier
|
|
2019
|
101 |
C |
p. 236-245
|
artikel
|
| 81 |
Prebiotic potential of water extractable polysaccharide from red kidney bean (Phaseolus vulgaris L.)
|
Jayamanohar, Jabastin
|
|
2019
|
101 |
C |
p. 703-710
|
artikel
|
| 82 |
Preparation and characterization of double emulsions for saltiness enhancement by inhomogeneous spatial distribution of sodium chloride
|
Ilyasoglu Buyukkestelli, Hulya
|
|
2019
|
101 |
C |
p. 229-235
|
artikel
|
| 83 |
Preparation, characterization, and food application of rosemary extract-loaded antimicrobial nanoparticle dispersions
|
Lee, Kyung Hyun
|
|
2019
|
101 |
C |
p. 138-144
|
artikel
|
| 84 |
Preparation, characterization and stability of pea protein isolate and propylene glycol alginate soluble complexes
|
Guo, Qing
|
|
2019
|
101 |
C |
p. 476-482
|
artikel
|
| 85 |
Preparation, primary structure and antifreeze activity of antifreeze peptides from Scomberomorus niphonius skin
|
Fu, Weiqing
|
|
2019
|
101 |
C |
p. 670-677
|
artikel
|
| 86 |
Preservation of diversity and oenological properties of wine yeasts during long-term laboratory maintenance: A study of strains of a century-old Tokaj wine yeast collection
|
Kállai, Zoltán
|
|
2019
|
101 |
C |
p. 789-798
|
artikel
|
| 87 |
Protective cultures against foodborne pathogens in a nitrite reduced fermented meat product
|
Nikodinoska, Ivana
|
|
2019
|
101 |
C |
p. 293-299
|
artikel
|
| 88 |
Reduction of Listeria innocua in fresh-cut Chinese cabbage by a combined washing treatment of sweeping frequency ultrasound and sodium hypochlorite
|
Alenyorege, Evans Adingba
|
|
2019
|
101 |
C |
p. 410-418
|
artikel
|
| 89 |
Rheological and textural properties of gluten-free doughs and breads based on fermented cassava, sweet potato and sorghum mixed flours
|
Monthe, Orissa Charlène
|
|
2019
|
101 |
C |
p. 575-582
|
artikel
|
| 90 |
Rutin's natural source Flos Sophorae as potential antioxidant and improver of fungal community in Chinese sausages
|
Tang, Renyong
|
|
2019
|
101 |
C |
p. 435-443
|
artikel
|
| 91 |
Safety and quality assessment of roasted pork loin obtained BY COOK-CHILL system and packed in modified atmosphere
|
Moreira, Maria J.
|
|
2019
|
101 |
C |
p. 711-722
|
artikel
|
| 92 |
Safety risks associated with dispersal of E. coli O157:H7 in home sprouting modules
|
Mulaosmanovic, Emina
|
|
2019
|
101 |
C |
p. 783-788
|
artikel
|
| 93 |
Storage time assessment and shelf-life prediction models for postharvest Agaricus bisporus
|
Song, Yuan
|
|
2019
|
101 |
C |
p. 360-365
|
artikel
|
| 94 |
Study of the potential synergistic antibacterial activity of essential oil components using the thiazolyl blue tetrazolium bromide (MTT) assay
|
Requena, Raquel
|
|
2019
|
101 |
C |
p. 183-190
|
artikel
|
| 95 |
Survival and development of Staphylococcus in egg products
|
Sánchez, Marta
|
|
2019
|
101 |
C |
p. 685-693
|
artikel
|
| 96 |
Texture improvement and deformation inhibition of hot air-dried apple cubes via osmotic pretreatment coupled with instant control pressure drop (DIC)
|
Li, Xiao
|
|
2019
|
101 |
C |
p. 351-359
|
artikel
|
| 97 |
The antibacterial mechanism of pterostilbene derived from xinjiang wine grape: A novel apoptosis inducer in Staphyloccocus aureus and Escherichia coli
|
Ren, Xueyan
|
|
2019
|
101 |
C |
p. 100-106
|
artikel
|
| 98 |
The beneficial effects of grape seed, sage and oregano extracts on the quality and volatile flavor component of hairtail fish balls during cold storage at 4 °C
|
Guan, Weiliang
|
|
2019
|
101 |
C |
p. 25-31
|
artikel
|
| 99 |
The effect of insoluble dietary fiber on myofibrillar protein emulsion gels: Oil particle size and protein network microstructure
|
Zhuang, Xinbo
|
|
2019
|
101 |
C |
p. 534-542
|
artikel
|
| 100 |
The effects of chitosan- and polycaprolactone-based bilayer films incorporated with grape seed extract and nanocellulose on the quality of chicken breast fillets
|
Sogut, Ece
|
|
2019
|
101 |
C |
p. 799-805
|
artikel
|
| 101 |
The impact of E-beam treatment on the microbial population and sensory quality of hard annatto-coloured cheese
|
Velasco, Raquel
|
|
2019
|
101 |
C |
p. 315-322
|
artikel
|
| 102 |
Thermal inactivation kinetics of microencapsulated microbial transglutaminase by ultrasonic spray-freeze drying
|
Isleroglu, Hilal
|
|
2019
|
101 |
C |
p. 653-662
|
artikel
|
| 103 |
The role of microbes in free fatty acids release and oxidation in fermented fish paste
|
Xu, Yanshun
|
|
2019
|
101 |
C |
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