| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Acibenzolar-S-methyl treatment enhances antioxidant ability and phenylpropanoid pathway of blueberries during low temperature storage
|
Ge, Yonghong
|
|
2019
|
110 |
C |
p. 48-53
|
artikel
|
| 2 |
Agglomeration properties of gluten-free flours under water addition and shearing conditions
|
Chemache, Loucif
|
|
2019
|
110 |
C |
p. 40-47
|
artikel
|
| 3 |
Alcalase-assisted production of fish skin gelatin rich in high molecular weight (HMW) polypeptide chains and their characterization for film forming capacity
|
Zhang, Yi
|
|
2019
|
110 |
C |
p. 117-125
|
artikel
|
| 4 |
A microbiological, physicochemical, and texture study during storage of yoghurt produced under isostatic pressure
|
Vieira, Patrícia
|
|
2019
|
110 |
C |
p. 152-157
|
artikel
|
| 5 |
Analysis of bacterial and fungal communities by Illumina MiSeq platforms and characterization of Aspergillus cristatus in Fuzhuan brick tea
|
Rui, Ying
|
|
2019
|
110 |
C |
p. 168-174
|
artikel
|
| 6 |
Antimicrobial activity and chemical stability of cinnamon oil in oil-in-water nanoemulsions fabricated using the phase inversion temperature method
|
Chuesiang, Piyanan
|
|
2019
|
110 |
C |
p. 190-196
|
artikel
|
| 7 |
Biochemical characterization of oat (Avena sativa L.) genotypes with high nutritional potential
|
kaur, Sukhdeep
|
|
2019
|
110 |
C |
p. 32-39
|
artikel
|
| 8 |
Challenging chemical and quality changes of supercritical Co2 dried apple during long-term storage
|
Tomic, Nikola
|
|
2019
|
110 |
C |
p. 132-141
|
artikel
|
| 9 |
Characterization of cellulose acetate/gum Arabic fibers loaded with extract of Viburnum opulus L. fruit
|
Çanga, Emine Merve
|
|
2019
|
110 |
C |
p. 247-254
|
artikel
|
| 10 |
Characterization of fragrant oil extracted from pepper seed during subcritical propane extraction
|
Zhang, Run-Yang
|
|
2019
|
110 |
C |
p. 110-116
|
artikel
|
| 11 |
Chitosan gel addition in pre-emulsified fish mince - Effect on quality parameters of sausages under refrigerated storage
|
Chattopadhyay, Kasturi
|
|
2019
|
110 |
C |
p. 283-291
|
artikel
|
| 12 |
Co-encapsulation of bioactive compounds from blackberry juice and probiotic bacteria in biopolymeric matrices
|
Colín-Cruz, M.A.
|
|
2019
|
110 |
C |
p. 94-101
|
artikel
|
| 13 |
Comparative study on utilization of micro and nano sized starch particles for encapsulation of camel milk derived probiotics (Pediococcus acidolactici)
|
Ahmad, Mudasir
|
|
2019
|
110 |
C |
p. 231-238
|
artikel
|
| 14 |
Comparison of solvents for extraction of walnut oils: Lipid yield, lipid compositions, minor-component content, and antioxidant capacity
|
Gao, Pan
|
|
2019
|
110 |
C |
p. 346-352
|
artikel
|
| 15 |
Double layer co-encapsulation of probiotics and prebiotics by electro-hydrodynamic atomization
|
Zaeim, Davood
|
|
2019
|
110 |
C |
p. 102-109
|
artikel
|
| 16 |
Effectively improve the quality of camellia oil by the combination of supercritical fluid extraction and molecular distillation (SFE-MD)
|
Zhou, Dan
|
|
2019
|
110 |
C |
p. 175-181
|
artikel
|
| 17 |
Effect of enzymatic hydrolysis on the solubility of egg yolk powder from the changes in structure and functional properties
|
Tang, Shitao
|
|
2019
|
110 |
C |
p. 214-222
|
artikel
|
| 18 |
Effect of ultra-high pressure homogenisation of cream on the physicochemical and sensorial characteristics of fat-reduced starter-free fresh cheeses
|
Mayta-Hancco, Jhony
|
|
2019
|
110 |
C |
p. 292-298
|
artikel
|
| 19 |
Effects of cooking methods on changes in fatty acids contents, lipid oxidation and volatile compounds of rabbit meat
|
Rasinska, Ewa
|
|
2019
|
110 |
C |
p. 64-70
|
artikel
|
| 20 |
Effects of high-speed shear homogenization on properties and structure of the chicken myofibrillar protein and low-fat mixed gel
|
Zhou, Lei
|
|
2019
|
110 |
C |
p. 19-24
|
artikel
|
| 21 |
Effects of non-traditional extraction methods on extracting bioactive compounds from chaga mushroom (Inonotus obliquus) compared with hot water extraction
|
Hwang, Ah Young
|
|
2019
|
110 |
C |
p. 80-84
|
artikel
|
| 22 |
Enhancing encapsulation efficiency of alginate capsules containing lactic acid bacteria by using different divalent cross-linkers sources
|
Petraitytė, Sigita
|
|
2019
|
110 |
C |
p. 307-315
|
artikel
|
| 23 |
Eucheuma powder as a partial flour replacement and its effect on the properties of sponge cake
|
Huang, Min
|
|
2019
|
110 |
C |
p. 262-268
|
artikel
|
| 24 |
Exploring the influence of heat moisture treatment on physicochemical, pasting, structural and morphological properties of mango kernel starches from Indian cultivars
|
Bharti, Indu
|
|
2019
|
110 |
C |
p. 197-206
|
artikel
|
| 25 |
Flavor characteristics of shrimp sauces with different fermentation and storage time
|
Zhu, Wenhui
|
|
2019
|
110 |
C |
p. 142-151
|
artikel
|
| 26 |
Flavour precursor peptide from an enzymatic beef hydrolysate Maillard reaction-II: Mechanism of the synthesis of flavour compounds from a sulphur-containing peptide through a Maillard reaction
|
Zou, Tingting
|
|
2019
|
110 |
C |
p. 8-18
|
artikel
|
| 27 |
Formation of lycopene-loaded hydrolysed collagen particles by supercritical impregnation
|
Aredo, Victor
|
|
2019
|
110 |
C |
p. 158-167
|
artikel
|
| 28 |
From the isolation of bacteriocinogenic LAB strains to the application for fish paste biopreservation
|
Delcarlo, Sofia Belén
|
|
2019
|
110 |
C |
p. 239-246
|
artikel
|
| 29 |
Functional properties and structural profiles of water-insoluble proteins from three types of tea residues
|
Ren, Zhongyang
|
|
2019
|
110 |
C |
p. 324-331
|
artikel
|
| 30 |
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
|
110 |
C |
p. IFC
|
artikel
|
| 31 |
Immobilization of Saccharomyces cerevisiae on nylon-6 nanofibrous membranes for grape juice fermentation
|
Armani, Mariachiara
|
|
2019
|
110 |
C |
p. 360-364
|
artikel
|
| 32 |
Impacts of the inclusion of various fruit pomace types on the expansion of corn starch extrudates
|
Wang, Siyuan
|
|
2019
|
110 |
C |
p. 223-230
|
artikel
|
| 33 |
Inactivation and recovery kinetics of Escherichia coli O157:H7 treated with ohmic heating in broth
|
Shao, Lele
|
|
2019
|
110 |
C |
p. 1-7
|
artikel
|
| 34 |
Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages
|
Marti-Quijal, Francisco J.
|
|
2019
|
110 |
C |
p. 316-323
|
artikel
|
| 35 |
Influence of spatial structure on properties of rice kernel as compared with its flour and starch in limited water
|
Zhu, Ling
|
|
2019
|
110 |
C |
p. 85-93
|
artikel
|
| 36 |
Influences of weight and thickness on cooking time required for various mechanically tenderized beef steaks to reach minimum safe internal temperature without resting
|
Saha, Joyjit
|
|
2019
|
110 |
C |
p. 365-369
|
artikel
|
| 37 |
IR spectroscopy and chemometrics for physical property prediction of structured lipids produced by interesterification of beef tallow
|
Aktas, A. Burcu
|
|
2019
|
110 |
C |
p. 25-31
|
artikel
|
| 38 |
Lactic acid bacteria - Promising technology for organophosphate degradation in food: A pilot study
|
Pinto, G.D.A.
|
|
2019
|
110 |
C |
p. 353-359
|
artikel
|
| 39 |
Mapping changes in sarcoplasmatic and myofibrillar proteins in boiled pork using hyperspectral imaging with spectral processing methods
|
Ma, Ji
|
|
2019
|
110 |
C |
p. 338-345
|
artikel
|
| 40 |
Multi-functional bioactive properties of intact and enzymatically hydrolysed quinoa and amaranth proteins
|
Mudgil, Priti
|
|
2019
|
110 |
C |
p. 207-213
|
artikel
|
| 41 |
Novel angiotensin-converting enzyme inhibitory peptides derived from Trichiurus lepturus myosin: Molecular docking and surface plasmon resonance study
|
Fu, Weiqing
|
|
2019
|
110 |
C |
p. 54-63
|
artikel
|
| 42 |
Novel use of Penicillium nalgiovense on stuffed semi–hard and hard cheeses
|
Moavro, Alfonsina
|
|
2019
|
110 |
C |
p. 255-261
|
artikel
|
| 43 |
Stability of ergot alkaloids during the process of baking rye bread
|
Bryła, Marcin
|
|
2019
|
110 |
C |
p. 269-274
|
artikel
|
| 44 |
The effect of produce washing using electrolyzed water on the induction of the viable but non-culturable (VBNC) state in Listeria monocytogenes and Escherichia coli O157:H7
|
Afari, George Kwabena
|
|
2019
|
110 |
C |
p. 275-282
|
artikel
|
| 45 |
The effects of antimicrobials on quality and sensory characteristics of blade tenderized beef strip loins
|
Thomas, Chevise L.
|
|
2019
|
110 |
C |
p. 126-131
|
artikel
|
| 46 |
The effects of osmotic dehydration of white cabbage on polyphenols and mineral content
|
Cvetković, Biljana R.
|
|
2019
|
110 |
C |
p. 332-337
|
artikel
|
| 47 |
The impact of combination of pulsed electric field and ultrasound treatment on air drying kinetics and quality of carrot tissue
|
Wiktor, Artur
|
|
2019
|
110 |
C |
p. 71-79
|
artikel
|
| 48 |
Use of encapsulated maltogenic amylase in malotodextrins with different formulations in making gluten-free breads
|
Haghighat-Kharazi, Sepideh
|
|
2019
|
110 |
C |
p. 182-189
|
artikel
|
| 49 |
Why jaggery powder is more stable than solid jaggery blocks
|
Verma, Pankaj
|
|
2019
|
110 |
C |
p. 299-306
|
artikel
|
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