| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Afterglow dielectric-barrier discharge air plasma (ADDAP) for the inactivation of Escherichia coli O157:H7
|
Kim, Juhyun
|
|
2019
|
105 |
C |
p. 177-181
|
artikel
|
| 2 |
Aging of Aglianico and Sangiovese wine on mannoproteins: Effect on astringency and colour
|
Rinaldi, Alessandra
|
|
2019
|
105 |
C |
p. 233-241
|
artikel
|
| 3 |
Antibacterial activity and mechanism of thymol against Alicyclobacillus acidoterrestris vegetative cells and spores
|
Cai, Rui
|
|
2019
|
105 |
C |
p. 377-384
|
artikel
|
| 4 |
Antifungal activity of palmarosa (Cymbopogon martinii), tea tree (Melaleuca alternifolia) and star anise (Illicium verum) essential oils against Penicillium expansum and their mechanisms of action
|
da Rocha Neto, Argus Cezar
|
|
2019
|
105 |
C |
p. 385-392
|
artikel
|
| 5 |
Au@Ag nanostructure based SERS substrate for simultaneous determination of pesticides residue in tea via solid phase extraction coupled multivariate calibration
|
Hassan, Md Mehedi
|
|
2019
|
105 |
C |
p. 290-297
|
artikel
|
| 6 |
Bioactivity, hydrophilic, lipophilic and volatile compounds in pulps and skins of Opuntia macrorhiza and Opuntia microdasys fruits
|
Chahdoura, Hassiba
|
|
2019
|
105 |
C |
p. 57-65
|
artikel
|
| 7 |
Bioconversion of pumpkin by-products in novel supplements supporting Lactobacillus casei
|
Genevois, C.
|
|
2019
|
105 |
C |
p. 23-29
|
artikel
|
| 8 |
Changes in volatile and non-volatile compounds of model kimchi through fermentation by lactic acid bacteria
|
Choi, Yun-Jeong
|
|
2019
|
105 |
C |
p. 118-126
|
artikel
|
| 9 |
Cheese-flavored expanded snacks with low lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products
|
Menis-Henrique, Michele Eliza Cortazzo
|
|
2019
|
105 |
C |
p. 30-36
|
artikel
|
| 10 |
Comparative analysis of developmental changes of fruit metabolites, antioxidant activities and mineral elements content in Bhut jolokia and other Capsicum species
|
Sarpras, M.
|
|
2019
|
105 |
C |
p. 363-370
|
artikel
|
| 11 |
Comparison of volatiles in noble-rotten and healthy grape berries of Tokaj
|
Furdíková, Katarína
|
|
2019
|
105 |
C |
p. 37-47
|
artikel
|
| 12 |
Effect of amylose content and chemical modification of cassava starch on the microencapsulation of Lactobacillus pentosus
|
Cruz-Benítez, M.M.
|
|
2019
|
105 |
C |
p. 110-117
|
artikel
|
| 13 |
Effect of residual chlorine and organic acids on survival and attachment of Escherichia coli O157: H7 and Listeria monocytogenes on spinach leaves during storage
|
Chhetri, Vijay Singh
|
|
2019
|
105 |
C |
p. 298-305
|
artikel
|
| 14 |
Effect of shear and interfacial fat crystallization on release of water-soluble dye from water-in-oil emulsions
|
Rafanan, Ruby
|
|
2019
|
105 |
C |
p. 400-407
|
artikel
|
| 15 |
Effect of the disruption chamber geometry on the physicochemical and structural properties of water-soluble myofibrillar proteins prepared by high pressure homogenization (HPH)
|
Li, Yufeng
|
|
2019
|
105 |
C |
p. 215-223
|
artikel
|
| 16 |
Effect of various forms of non-thermal treatment of the quality and safety in carrots
|
Evrendilek, G. Akdemir
|
|
2019
|
105 |
C |
p. 344-354
|
artikel
|
| 17 |
Effects of diammonia phosphate addition on the chemical constituents in lychee wine fermented with Saccharomyces cerevisiae
|
Chen, Dai
|
|
2019
|
105 |
C |
p. 224-232
|
artikel
|
| 18 |
Eggplant peel as a high potential source of high methylated pectin: Ultrasonic extraction optimization and characterization
|
Kazemi, Milad
|
|
2019
|
105 |
C |
p. 182-189
|
artikel
|
| 19 |
Enhanced bioaccessibility of green tea polyphenols and lipophilic activity of EGCG octaacetate on gram-negative bacteria
|
Ignasimuthu, Kalaiselvi
|
|
2019
|
105 |
C |
p. 103-109
|
artikel
|
| 20 |
Evaluation of a lytic bacteriophage for bio-control of Salmonella Typhimurium in different food matrices
|
Thung, Tze Young
|
|
2019
|
105 |
C |
p. 211-214
|
artikel
|
| 21 |
Evaluation of using high-pressure homogenization technology in enhancing the aroma synthesis of sorghum spirits
|
Chang, Chao-Kai
|
|
2019
|
105 |
C |
p. 314-320
|
artikel
|
| 22 |
Flavour profiles of functional reduced-fat cream cheese: Effects of β-glucan, phytosterols, and probiotic L. rhamnosus
|
Ningtyas, Dian Widya
|
|
2019
|
105 |
C |
p. 16-22
|
artikel
|
| 23 |
Formation of 2,3-dihydro-3,5-Dihydroxy-6-Methyl-4(H)-Pyran-4-One (DDMP) in glucose-amino acids Maillard reaction by dry-heating in comparison to wet-heating
|
Li, He
|
|
2019
|
105 |
C |
p. 156-163
|
artikel
|
| 24 |
Formation of gliadin-chitosan soluble complexes and coacervates through pH-induced: Relationship to encapsulation and controlled release properties
|
Zeng, Qing-Zhu
|
|
2019
|
105 |
C |
p. 79-86
|
artikel
|
| 25 |
Gliding arc discharge non-thermal plasma for retardation of mango anthracnose
|
Phan, Khanh Thi Kim
|
|
2019
|
105 |
C |
p. 142-148
|
artikel
|
| 26 |
Growth kinetics and lactic acid production of Lactobacillus plantarum NRRL B-4496, L. acidophilus NRRL B-4495, and L. reuteri B-14171 in media containing egg white hydrolysates
|
Mis Solval, Kevin
|
|
2019
|
105 |
C |
p. 393-399
|
artikel
|
| 27 |
Gum tragacanth oil/gels as an alternative to shortening in cookies: Rheological, chemical and textural properties
|
Gharaie, Zahra
|
|
2019
|
105 |
C |
p. 265-271
|
artikel
|
| 28 |
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
|
105 |
C |
p. IFC
|
artikel
|
| 29 |
Impact of prebiotics on the rheological characteristics and volatile compounds of Greek yogurt
|
Costa, Marília F.
|
|
2019
|
105 |
C |
p. 371-376
|
artikel
|
| 30 |
Influence of boiling and autoclave processing on the phenolic content, antioxidant activity and functional properties of pistachio, cashew and chestnut flours
|
Sanchiz, Africa
|
|
2019
|
105 |
C |
p. 250-256
|
artikel
|
| 31 |
Influence of Saccharomyces cerevisiae and Rhotodorula mucilaginosa on the growth and ochratoxin A production of Aspergillus carbonarius
|
Tryfinopoulou, Paschalitsa
|
|
2019
|
105 |
C |
p. 66-78
|
artikel
|
| 32 |
Investigation of physicochemical properties of essential oil loaded nanoliposome for enrichment purposes
|
Keivani Nahr, Fatemeh
|
|
2019
|
105 |
C |
p. 282-289
|
artikel
|
| 33 |
L. acidophilus La-5, fructo-oligosaccharides and inulin may improve sensory acceptance and texture profile of a synbiotic diet mousse
|
Xavier-Santos, Douglas
|
|
2019
|
105 |
C |
p. 329-335
|
artikel
|
| 34 |
Liquid and firm sourdough fermentation: microbial robustness and interactions during consecutive backsloppings
|
Galli, Viola
|
|
2019
|
105 |
C |
p. 9-15
|
artikel
|
| 35 |
Microbiological, antioxidant and physicochemical stability of a fruit and vegetable smoothie treated by high pressure processing and stored at room temperature
|
Fernandez, M.V.
|
|
2019
|
105 |
C |
p. 206-210
|
artikel
|
| 36 |
Novel frozen yogurt production fortified with sea buckthorn berries and probiotics
|
Terpou, Antonia
|
|
2019
|
105 |
C |
p. 242-249
|
artikel
|
| 37 |
Oil bodies from dry maize germ as an effective replacer of cow milk fat globules in yogurt-like product formulation
|
Mantzouridou, Fani Th.
|
|
2019
|
105 |
C |
p. 48-56
|
artikel
|
| 38 |
Peptides obtained from fermented faba bean seeds (Vicia faba) as potential inhibitors of an enzyme involved in the pathogenesis of metabolic syndrome
|
Jakubczyk, Anna
|
|
2019
|
105 |
C |
p. 306-313
|
artikel
|
| 39 |
Phenolics and antioxidant activity of aqueous turmeric extracts as affected by heating temperature and time
|
Park, Chang Yang
|
|
2019
|
105 |
C |
p. 149-155
|
artikel
|
| 40 |
Potential biotechnological properties of an exopolysaccharide produced by newly isolated Bacillus tequilensis-GM from spontaneously fermented goat milk
|
Abid, Yousra
|
|
2019
|
105 |
C |
p. 135-141
|
artikel
|
| 41 |
Potential probiotic salami with dietary fiber modulates antioxidant capacity, short chain fatty acid production and gut microbiota community structure
|
Pérez-Burillo, Sergio
|
|
2019
|
105 |
C |
p. 355-362
|
artikel
|
| 42 |
Preventive effects of Lactobacillus plantarum ST-III against Salmonella infection
|
Liu, Junsheng
|
|
2019
|
105 |
C |
p. 200-205
|
artikel
|
| 43 |
Quorum quenching effect and kinetics of active compound from S. aromaticum and C. cassia fused packaging films in shelf life of chicken meat
|
Mohan, C. Chandra
|
|
2019
|
105 |
C |
p. 87-102
|
artikel
|
| 44 |
Screening and selection of probiotic Lactobacillus strains of Indian gut origin based on assessment of desired probiotic attributes combined with principal component and heatmap analysis
|
Mallappa, Rashmi Hogarehalli
|
|
2019
|
105 |
C |
p. 272-281
|
artikel
|
| 45 |
Solubility of extracted proteins from Chlorella sorokiniana, Phaeodactylum tricornutum, and Nannochloropsis oceanica: Impact of pH-value
|
Grossmann, Lutz
|
|
2019
|
105 |
C |
p. 408-416
|
artikel
|
| 46 |
Suitability of LF-NMR to analysis water state and predict dielectric properties of Chinese yam during microwave vacuum drying
|
Li, Linlin
|
|
2019
|
105 |
C |
p. 257-264
|
artikel
|
| 47 |
Ten new pentapeptides from protein hydrolysate of miiuy croaker (Miichthys miiuy) muscle: Preparation, identification, and antioxidant activity evaluation
|
He, Yu
|
|
2019
|
105 |
C |
p. 1-8
|
artikel
|
| 48 |
The effect of fermentation by Lactobacillus plantarum on the physicochemical and functional properties of liquorice root extract
|
Mousavi, Zeinab E.
|
|
2019
|
105 |
C |
p. 164-168
|
artikel
|
| 49 |
The potential of lysine to extend the shelf life of soybean oil evidenced by 1H Nuclear Magnetic Resonance
|
Martin-Rubio, A.S.
|
|
2019
|
105 |
C |
p. 169-176
|
artikel
|
| 50 |
The quality of pork loaves with the addition of hemp seeds, de-hulled hemp seeds, hemp protein and hemp flour
|
Zając, Marzena
|
|
2019
|
105 |
C |
p. 190-199
|
artikel
|
| 51 |
Thermally stabilised whey protein-pectin complexes modulate the thermodynamic incompatibility in hydrocolloid matrixes: A feasibility-study on sensory and rheological characteristics in dairy desserts
|
Protte, Kristin
|
|
2019
|
105 |
C |
p. 336-343
|
artikel
|
| 52 |
UV irradiation as a comparable method to thermal treatment for producing high quality stabilized milk whey
|
Buhler, Sofie
|
|
2019
|
105 |
C |
p. 127-134
|
artikel
|
| 53 |
Whey protein-kefiran films as driver of probiotics to the gut
|
Gagliarini, Nina
|
|
2019
|
105 |
C |
p. 321-328
|
artikel
|
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