| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Alternative approach of applying 1H NMR in conjunction with chemometrics for wine classification
|
Magdas, Dana Alina
|
|
2019
|
109 |
C |
p. 422-428
|
artikel
|
| 2 |
Analysis of nutrient composition and antioxidant characteristics in the tender shoots of Chinese toon picked under different conditions
|
Jiang, Xiaoxuan
|
|
2019
|
109 |
C |
p. 137-144
|
artikel
|
| 3 |
An overview of expected glycaemic response of one ingredient commercial gluten free pasta
|
Trevisan, Sara
|
|
2019
|
109 |
C |
p. 13-16
|
artikel
|
| 4 |
Application of ISSR-PCR as a rapid method for clustering and typing of yeasts isolated from table olives
|
Ruiz-Moyano, Santiago
|
|
2019
|
109 |
C |
p. 250-254
|
artikel
|
| 5 |
Bacillus amyloliquefaciens HZ-12 heterologously expressing NdmABCDE with higher ability of caffeine degradation
|
Jiang, Yali
|
|
2019
|
109 |
C |
p. 387-394
|
artikel
|
| 6 |
Bee bread as a functional product: Chemical composition and bioactive properties
|
Bakour, Meryem
|
|
2019
|
109 |
C |
p. 276-282
|
artikel
|
| 7 |
Changes in the gel characteristics of two hen egg white powders modified by dry heating and the Maillard reaction during long-term storage
|
Ma, Yanqiu
|
|
2019
|
109 |
C |
p. 123-129
|
artikel
|
| 8 |
Changes of terpenoids and other volatiles during alcoholic fermentation of blueberry wines made from two southern highbush cultivars
|
Liu, Fangtian
|
|
2019
|
109 |
C |
p. 233-240
|
artikel
|
| 9 |
Comments on Evaluation of Chios mastic gum as antimicrobial agent and matrix forming material targeting probiotic cell encapsulation for functional fermented milk production
|
Ansari, Fereshteh
|
|
2019
|
109 |
C |
p. 366
|
artikel
|
| 10 |
Compositional and processing effects in promoting the bioaccessibility of iron and zinc of ready to cook high protein kheer mix
|
Panda, Swarna Latha
|
|
2019
|
109 |
C |
p. 186-193
|
artikel
|
| 11 |
Consolidated cold and modified atmosphere package system for fresh strawberry supply chains
|
Zhao, Xiaoxiao
|
|
2019
|
109 |
C |
p. 207-215
|
artikel
|
| 12 |
Contents, profiles and bioactive properties of free and bound phenolics extracted from selected fruits of the Oleaceae and Solanaceae families
|
Alu'datt, Muhammad H.
|
|
2019
|
109 |
C |
p. 367-377
|
artikel
|
| 13 |
Decontamination of bovine hide surfaces for enhancing food safety: Use of alkyltrimethylammonium bromide and chlorhexidine digluconate
|
Long III, Wilbert
|
|
2019
|
109 |
C |
p. 255-260
|
artikel
|
| 14 |
Design of novel functional food products enriched with bioactive extracts from holothurians for meeting the nutritional needs of the elderly
|
García, J.
|
|
2019
|
109 |
C |
p. 55-62
|
artikel
|
| 15 |
Discovery of quorum sensing inhibitors of Pseudomonas fluorescens P07 by using a receptor-based pharmacophore model and virtual screening
|
Ding, Ting
|
|
2019
|
109 |
C |
p. 171-178
|
artikel
|
| 16 |
Edible water barrier films prepared from aqueous dispersions of zein nanoparticles
|
Spasojević, Ljiljana
|
|
2019
|
109 |
C |
p. 350-358
|
artikel
|
| 17 |
Effect of brine composition on yeast biota associated with naturally fermented Nocellara messinese table olives
|
Sidari, Rossana
|
|
2019
|
109 |
C |
p. 163-170
|
artikel
|
| 18 |
Effect of different starter cultures on the control of biogenic amines and quality change of douchi by rapid fermentation
|
Tan, Yue
|
|
2019
|
109 |
C |
p. 395-405
|
artikel
|
| 19 |
Effect of High Pressure Carbon Dioxide on polyphenoloxidase from Litopenaeus vannamei
|
Illera, A.E.
|
|
2019
|
109 |
C |
p. 359-365
|
artikel
|
| 20 |
Effect of oil phase properties on peptide release from water-in-oil-in-water emulsions in gastrointestinal conditions
|
Giroux, Hélène J.
|
|
2019
|
109 |
C |
p. 429-435
|
artikel
|
| 21 |
Effect of oxalic acid on edible quality of bamboo shoots (Phyllostachys prominens) without sheaths during cold storage
|
Zheng, Jian
|
|
2019
|
109 |
C |
p. 194-200
|
artikel
|
| 22 |
Effect of pulsed electric fields on the activity of food-grade papain in a continuous system
|
Meza-Jiménez, María de Lourdes
|
|
2019
|
109 |
C |
p. 336-341
|
artikel
|
| 23 |
Effect of pyrogallic acid (1,2,3-benzenetriol) polyphenol-protein covalent conjugation reaction degree on structure and antioxidant properties of pumpkin (Cucurbita sp.) seed protein isolate
|
Yang, Chen
|
|
2019
|
109 |
C |
p. 443-449
|
artikel
|
| 24 |
Effect of refining process on physicochemical parameters, chemical compositions and in vitro antioxidant activities of rice bran oil
|
Liu, Ruijie
|
|
2019
|
109 |
C |
p. 26-32
|
artikel
|
| 25 |
Effect of replacing pork backfat with Echium oil on technological and sensory characteristics of bologna sausages with reduced sodium content
|
Pires, Manoela Alves
|
|
2019
|
109 |
C |
p. 47-54
|
artikel
|
| 26 |
Effect of traditional thermal and high-pressure processing (HPP) methods on the color stability and antioxidant capacities of Djulis (Chenopodium formosanum Koidz.)
|
Sun, Li-Ching
|
|
2019
|
109 |
C |
p. 342-349
|
artikel
|
| 27 |
Effect of ultrasound assisted heating on structure and antioxidant activity of whey protein peptide grafted with galactose
|
Liu, Lu
|
|
2019
|
109 |
C |
p. 130-136
|
artikel
|
| 28 |
Effects of starch source and treatment type - Conventional and ohmic heating - On stability and rheological properties of gels
|
da Silva, Alexandre Martins
|
|
2019
|
109 |
C |
p. 7-12
|
artikel
|
| 29 |
Emerging prebiotics obtained from lemon and sugar beet byproducts: Evaluation of their in vitro fermentability by probiotic bacteria
|
Gómez, Belén
|
|
2019
|
109 |
C |
p. 17-25
|
artikel
|
| 30 |
Fast non-invasive screening to detect fraud in oil capsules
|
Leme, Luiza Mariano
|
|
2019
|
109 |
C |
p. 179-185
|
artikel
|
| 31 |
Flavor augmentations affect fluoride bioavailability from brewed dark tea
|
Xi, Junjun
|
|
2019
|
109 |
C |
p. 270-275
|
artikel
|
| 32 |
Flavor modification of dry red wine from Chinese spine grape by mixed fermentation with Pichia fermentans and S. cerevisiae
|
Kong, Cai-Lin
|
|
2019
|
109 |
C |
p. 83-92
|
artikel
|
| 33 |
FTIR-ATR spectroscopy as a tool for the rapid detection of adulterations in butter cheeses
|
Leite, Antonio Iranaldo Nunes
|
|
2019
|
109 |
C |
p. 63-69
|
artikel
|
| 34 |
Genetic similarity, antibiotic resistance and disinfectant susceptibility of Listeria monocytogenes isolated from chicken meat and chicken-meat processing environment in Mato Grosso, Brazil
|
Carvalho, Fernanda T.
|
|
2019
|
109 |
C |
p. 77-82
|
artikel
|
| 35 |
Identification and characterization of Diutina rugosa SD-17 for potential use as a probiotic
|
Wang, Jiazhong
|
|
2019
|
109 |
C |
p. 283-288
|
artikel
|
| 36 |
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
|
109 |
C |
p. IFC
|
artikel
|
| 37 |
Impact of co-inoculation of Saccharomyces cerevisiae, Hanseniaspora uvarum and Oenococcus oeni autochthonous strains in controlled multi starter grape must fermentations
|
Capozzi, Vittorio
|
|
2019
|
109 |
C |
p. 241-249
|
artikel
|
| 38 |
Induction of viable but putatively non-culturable Lactobacillus acetotolerans by thermosonication and its characteristics
|
Piao, Meizi
|
|
2019
|
109 |
C |
p. 313-318
|
artikel
|
| 39 |
Investigation of moisture content uniformity of microwave-vacuum dried mushroom (Agaricus bisporus) by NIR hyperspectral imaging
|
Lin, Xiaohui
|
|
2019
|
109 |
C |
p. 108-117
|
artikel
|
| 40 |
Lactic-acid bacteria fermentation-induced effects on microstructure and interfacial properties of oil-in-water emulsions stabilized by goat-milk proteins
|
Ni, He
|
|
2019
|
109 |
C |
p. 70-76
|
artikel
|
| 41 |
Lactobacillus gasseri from human milk with probiotic potential and some technological properties
|
Gunyakti, Ayse
|
|
2019
|
109 |
C |
p. 261-269
|
artikel
|
| 42 |
Manipulating raw noodle crystallinity to control the hardness of cooked noodle
|
Tang, Aoxing
|
|
2019
|
109 |
C |
p. 305-312
|
artikel
|
| 43 |
Marine collagen peptide as a fortificant for biscuit: Effects on biscuit attributes
|
Kumar, Anuj
|
|
2019
|
109 |
C |
p. 450-456
|
artikel
|
| 44 |
Modeling of Shigella flexneri inactivation by combination of ultrasound, pH and nisin
|
Freitas, Leonardo Luiz de
|
|
2019
|
109 |
C |
p. 40-46
|
artikel
|
| 45 |
Modulation of stability, rheological properties, and microstructure of heteroaggregated emulsion: Influence of oil content
|
Wang, Xu
|
|
2019
|
109 |
C |
p. 457-466
|
artikel
|
| 46 |
Monitoring the debittering of traditional stoned green table olives during the aqueous washing process using an electronic tongue
|
Rodrigues, Nuno
|
|
2019
|
109 |
C |
p. 327-335
|
artikel
|
| 47 |
New insights into the molecular effects and probiotic properties of Lactobacillus pentosus pre-adapted to edible oils
|
Alonso García, Esther
|
|
2019
|
109 |
C |
p. 153-162
|
artikel
|
| 48 |
On-line detection of toxigenic fungal infection in wheat by visible/near infrared spectroscopy
|
Shen, Fei
|
|
2019
|
109 |
C |
p. 216-224
|
artikel
|
| 49 |
Physicochemical properties of fried shrimp coated with bio-nano-coating containing eugenol and Aloe vera
|
Sharifimehr, Shahrzad
|
|
2019
|
109 |
C |
p. 33-39
|
artikel
|
| 50 |
Prediction of total protein and intact casein in cheddar cheese using a low-cost handheld short-wave near-infrared spectrometer
|
Ma, Yizhou B.
|
|
2019
|
109 |
C |
p. 319-326
|
artikel
|
| 51 |
Preparation of nanoliposomal carriers to improve the stability of anthocyanins
|
Chi, Jinpeng
|
|
2019
|
109 |
C |
p. 101-107
|
artikel
|
| 52 |
Process optimization of spray dried Jamun (Syzygium cumini L.) pulp powder
|
Singh, Chandra Shekhar
|
|
2019
|
109 |
C |
p. 1-6
|
artikel
|
| 53 |
Proteomic analysis of Moringa oleifera Lam. leaf extract provides insights into milk-clotting proteases
|
Shi, Yanan
|
|
2019
|
109 |
C |
p. 289-295
|
artikel
|
| 54 |
Purification and characterization of thermostable l-asparaginase from Bacillus amyloliquefaciens MKSE in Korean soybean paste
|
Yim, Sangeun
|
|
2019
|
109 |
C |
p. 415-421
|
artikel
|
| 55 |
Quality assessment of the lipid fraction in industrial and artisan biscuits commercialized in Navarre (Spain)
|
Gutiérrez-Luna, Katherine
|
|
2019
|
109 |
C |
p. 436-442
|
artikel
|
| 56 |
Quorum-sensing inhibition by hexanal in biofilms formed by Erwinia carotovora and Pseudomonas fluorescens
|
Zhang, Ying
|
|
2019
|
109 |
C |
p. 145-152
|
artikel
|
| 57 |
Reduced-fat biscuits: Interplay among structure, nutritional properties and sensory acceptability
|
Moriano, Maria Eletta
|
|
2019
|
109 |
C |
p. 467-474
|
artikel
|
| 58 |
Response surface methodology study on the effects of sodium chloride and sodium tripolyphosphate concentrations, pressure level and holding time on beef patties properties
|
Szerman, Natalia
|
|
2019
|
109 |
C |
p. 93-100
|
artikel
|
| 59 |
Rheological characterization of thermal gelation of cowpea protein isolates: Effect of processing conditions.
|
Peyrano, Felicitas
|
|
2019
|
109 |
C |
p. 406-414
|
artikel
|
| 60 |
Survival of acid stress adapted cells of Listeria monocytogenes serotypes 1/2a and 4b in commonly used disinfectants in broth and water models
|
Dhowlaghar, Nitin
|
|
2019
|
109 |
C |
p. 201-206
|
artikel
|
| 61 |
The addition of xyloligoosaccharide in strawberry-flavored whey beverage
|
Souza, Fernanda P.
|
|
2019
|
109 |
C |
p. 118-122
|
artikel
|
| 62 |
The effect of an addition of marjoram oil on stabilization fatty acids profile of rapeseed oil
|
Kowalski, Radosław
|
|
2019
|
109 |
C |
p. 225-232
|
artikel
|
| 63 |
The effect of oxidation-reduction potential on the characteristics of UF white cheese produced using single strains of Lactococcus lactis
|
Bulat, Tugba
|
|
2019
|
109 |
C |
p. 296-304
|
artikel
|
| 64 |
The rheology and microstructure of composite wheat dough enriched with extruded mung bean flour
|
Meng, Yuejiao
|
|
2019
|
109 |
C |
p. 378-386
|
artikel
|
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