| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A cool comparison of black and white pepper grades
|
van Ruth, Saskia M.
|
|
2019
|
106 |
C |
p. 122-127
|
artikel
|
| 2 |
Antibacterial and antioxidant properties of hydroxypropyl methylcellulose-based active composite films incorporating oregano essential oil nanoemulsions
|
Lee, Jae Yeol
|
|
2019
|
106 |
C |
p. 164-171
|
artikel
|
| 3 |
Antifungal activity and mechanism of citral, limonene and eugenol against Zygosaccharomyces rouxii
|
Cai, Rui
|
|
2019
|
106 |
C |
p. 50-56
|
artikel
|
| 4 |
Application of chitosan nanoparticles containing Cuminum cyminum oil as a delivery system for shelf life extension of Agaricus bisporus
|
Karimirad, Roghayeh
|
|
2019
|
106 |
C |
p. 218-228
|
artikel
|
| 5 |
Bioaccessibility of D-chiro-inositol from water biscuits formulated from buckwheat flours fermented by lactic acid bacteria and fungi
|
Zieliński, Henryk
|
|
2019
|
106 |
C |
p. 37-43
|
artikel
|
| 6 |
Comparative impact of thermal and high isostatic pressure inactivation of gram-negative microorganisms on the endotoxic potential of reconstituted powder milk
|
Aires Machado, Karla Idelça
|
|
2019
|
106 |
C |
p. 78-82
|
artikel
|
| 7 |
Comparison between food-to-food fortification of pearl millet porridge with moringa leaves and baobab fruit and with adding ascorbic and citric acid on iron, zinc and other mineral bioaccessibility
|
Adetola, Oluyimika, Y.
|
|
2019
|
106 |
C |
p. 92-97
|
artikel
|
| 8 |
Degradation potential of bisphenol A by Lactobacillus reuteri
|
Ju, Jian
|
|
2019
|
106 |
C |
p. 7-14
|
artikel
|
| 9 |
Determination of the microbial community in Amazonian cocoa bean fermentation by Illumina-based metagenomic sequencing
|
Serra, Josilene Lima
|
|
2019
|
106 |
C |
p. 229-239
|
artikel
|
| 10 |
Developing a new spoilage potential algorithm and identifying spoilage volatiles in small yellow croaker (Larimichthys polyactis) under vacuum packaging condition
|
Li, Yuan
|
|
2019
|
106 |
C |
p. 209-217
|
artikel
|
| 11 |
Development of a dairy fouling model to assess the efficacy of cleaning procedures using alkaline and enzymatic products
|
Guerrero-Navarro, A.E.
|
|
2019
|
106 |
C |
p. 44-49
|
artikel
|
| 12 |
Dual-frequency ultrasonic effect on the structure and properties of starch with different size
|
Hu, Aijun
|
|
2019
|
106 |
C |
p. 254-262
|
artikel
|
| 13 |
Effect of baking temperatures on the proximate composition, amino acids and protein quality of de-oiled bottle gourd (Lagenaria siceraria) seed cake fortified biscuit
|
Patel, Avinash Singh
|
|
2019
|
106 |
C |
p. 247-253
|
artikel
|
| 14 |
Effect of chitosan coatings on physical stability, antifungal and mycotoxin inhibitory activities of lecithin stabilized cinnamon oil-in-water emulsions
|
Wu, Dianhui
|
|
2019
|
106 |
C |
p. 98-104
|
artikel
|
| 15 |
Effect of extraction pH on the yield and physicochemical properties of polysaccharides extracts from peanut sediment of aqueous extraction process
|
Ye, Jianfen
|
|
2019
|
106 |
C |
p. 137-144
|
artikel
|
| 16 |
Effect of hydroxyl-radical on the biochemical properties and structure of myofibrillar protein from Alaska pollock (Theragra chalcogramma)
|
Nyaisaba, Bhoke Marwa
|
|
2019
|
106 |
C |
p. 15-21
|
artikel
|
| 17 |
Effect of monoglyceride content on the solubility and chemical stability of β-carotene in organogels
|
Cui, Mengnan
|
|
2019
|
106 |
C |
p. 83-91
|
artikel
|
| 18 |
Effect of sonication pretreatment on physico-chemical, surface and thermal properties of date palm pollen protein concentrate
|
Sebii, Haifa
|
|
2019
|
106 |
C |
p. 128-136
|
artikel
|
| 19 |
Efficient fermentation of very high-gravity worts by brewer's yeast with wheat gluten hydrolysates and their ultrafiltration fractions supplementations
|
Yang, Huirong
|
|
2019
|
106 |
C |
p. 151-157
|
artikel
|
| 20 |
Evaluation of DNA isolation procedures from meat-based foods and development of a DNA quality score
|
Cravero, Diego
|
|
2019
|
106 |
C |
p. 64-71
|
artikel
|
| 21 |
Evaluation of freshness in freshwater fish based on near infrared reflectance spectroscopy and chemometrics
|
Zhou, Jiaojiao
|
|
2019
|
106 |
C |
p. 145-150
|
artikel
|
| 22 |
Gluten aggregation behavior in gluten and gluten-starch doughs after wheat bran dietary fiber addition
|
Han, Wen
|
|
2019
|
106 |
C |
p. 1-6
|
artikel
|
| 23 |
Hidden sugars in the mixture: Effects on microbiota and the sensory characteristics of horse meat sausage
|
Coloretti, Fabio
|
|
2019
|
106 |
C |
p. 22-28
|
artikel
|
| 24 |
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
|
106 |
C |
p. IFC
|
artikel
|
| 25 |
Improved processing for the production of cereal-based fermented porridge enriched in folate using selected lactic acid bacteria and a back slopping process
|
Bationo, Fabrice
|
|
2019
|
106 |
C |
p. 172-178
|
artikel
|
| 26 |
In vitro evaluation of probiotic properties of Lactobacillus species of food and human origin
|
Boricha, Aarti A.
|
|
2019
|
106 |
C |
p. 201-208
|
artikel
|
| 27 |
Modelling the effect of fermentation temperature and time on starter culture growth, acidification and firmness in made-in-transit yoghurt
|
Nor-Khaizura, M.A.R.
|
|
2019
|
106 |
C |
p. 113-121
|
artikel
|
| 28 |
Orange juice added with L. casei: is there an impact of the probiotic addition methodology on the quality parameters?
|
Miranda, Rayrinne Ferreira
|
|
2019
|
106 |
C |
p. 186-193
|
artikel
|
| 29 |
Phenolic enrichment of Ma-Kieng seed extract using absorbent and this enriched extract application for safety control of fresh-cut cantaloupe
|
Tantratian, Sumate
|
|
2019
|
106 |
C |
p. 105-112
|
artikel
|
| 30 |
Preharvest treatment of Agaricus bisporus with methyl jasmonate inhibits postharvest deterioration
|
Yang, Wenjian
|
|
2019
|
106 |
C |
p. 158-163
|
artikel
|
| 31 |
Preparation of astaxanthin-encapsulated complex with zein and oligochitosan and its application in food processing
|
Jiang, Gui-Li
|
|
2019
|
106 |
C |
p. 179-185
|
artikel
|
| 32 |
Strategies to increase the oxidative stability of cold pressed oils
|
Grosshagauer, Silke
|
|
2019
|
106 |
C |
p. 72-77
|
artikel
|
| 33 |
The effect of the addition of gelatinized flour on dough rheology and quality of bread made from brown wheat flour
|
Parenti, Ottavia
|
|
2019
|
106 |
C |
p. 240-246
|
artikel
|
| 34 |
Transcriptional analysis on heat resistance and recovery from thermal damage in Salmonella under high salt condition
|
Cui, Xiaowen
|
|
2019
|
106 |
C |
p. 194-200
|
artikel
|
| 35 |
Yeast dynamics and changes in volatile compounds during the fermentation of the traditional Chinese strong-flavor Daqu
|
Yan, Shoubao
|
|
2019
|
106 |
C |
p. 57-63
|
artikel
|
| 36 |
Zantaz honey “monoflorality”: Chemometric applied to the routinely assessed parameters
|
Elamine, Youssef
|
|
2019
|
106 |
C |
p. 29-36
|
artikel
|
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