| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Addition of anionic polysaccharides to improve the stability of rice bran protein hydrolysate-stabilized emulsions
|
Zang, Xiaodan
|
|
|
111 |
C |
p. 573-581
|
artikel
|
| 2 |
Aging discrimination of French cheese types based on the optimization of an electronic nose using multivariate computational approaches combined with response surface method (RSM)
|
Ghasemi-Varnamkhasti, Mahdi
|
|
|
111 |
C |
p. 85-98
|
artikel
|
| 3 |
Alteration of microbial community for improving flavor character of Daqu by inoculation with Bacillus velezensis and Bacillus subtilis
|
He, Guiqiang
|
|
|
111 |
C |
p. 1-8
|
artikel
|
| 4 |
Antimicrobial activity and thermal stability of rosemary essential oil:β−cyclodextrin capsules applied in tomato juice
|
Garcia-Sotelo, Dalila
|
|
|
111 |
C |
p. 837-845
|
artikel
|
| 5 |
Antimicrobial activity of cinnamon oil nanoemulsion against Listeria monocytogenes and Salmonella spp. on melons
|
Paudel, Sumit Kumar
|
|
|
111 |
C |
p. 682-687
|
artikel
|
| 6 |
Antioxidant activities of Se-MPS: A selenopeptide identified from selenized brown rice protein hydrolysates
|
Liu, Kunlun
|
|
|
111 |
C |
p. 555-560
|
artikel
|
| 7 |
Antioxidant activity of free and hydrolyzed phenolic compounds in soluble and insoluble dietary fibres derived from hulless barley
|
Li, Qing
|
|
|
111 |
C |
p. 534-540
|
artikel
|
| 8 |
Application of a pressure-transform tumbling assisted curing technique for improving the tenderness of restructured pork chops
|
Zhu, ChaoZhi
|
|
|
111 |
C |
p. 125-132
|
artikel
|
| 9 |
Assessing the inactivation efficiency of Ar/O2 plasma treatment against Listeria monocytogenes cells: Sublethal injury and inactivation kinetics
|
Pan, Yuanyuan
|
|
|
111 |
C |
p. 318-327
|
artikel
|
| 10 |
Autochthonous microbes and their key properties in browning reduction during soy sauce fermentation
|
Det-udom, Rachatida
|
|
|
111 |
C |
p. 378-386
|
artikel
|
| 11 |
Bee pollen as a natural antioxidant source to prevent lipid oxidation in black pudding
|
Anjos, Ofélia
|
|
|
111 |
C |
p. 869-875
|
artikel
|
| 12 |
Bioaccessibility of folic acid in egg white nanocarriers and protein digestion profile in solution and in emulsion
|
Arzeni, Carolina
|
|
|
111 |
C |
p. 470-477
|
artikel
|
| 13 |
Bioactivity and bioaccessibility of protein hydrolyzates from industrial byproducts of Stripped weakfish (Cynoscion guatucupa)
|
Lima, Karina Oliveira
|
|
|
111 |
C |
p. 408-413
|
artikel
|
| 14 |
Calcium absorption in asparagus during thermal processing: Different forms of calcium ion and cell integrity in relation to texture
|
Peng, Jing
|
|
|
111 |
C |
p. 889-895
|
artikel
|
| 15 |
Carbon dots from roasted mackerel (scomberomorus niphonius) for free radical scavenging
|
Li, Jiaqi
|
|
|
111 |
C |
p. 588-593
|
artikel
|
| 16 |
Changes in chemical composition and oxidative stability of cold-pressed oils obtained from by-product roasted berry seeds
|
Mildner-Szkudlarz, Sylwia
|
|
|
111 |
C |
p. 541-547
|
artikel
|
| 17 |
Changes in the chemical composition and bioactive compounds of chickpea (Cicer arietinum L.) fortified by germination
|
Ferreira, Cristiano Dietrich
|
|
|
111 |
C |
p. 363-369
|
artikel
|
| 18 |
Characterization and application of postbiotics of Lactobacillus spp. on Listeria monocytogenes in vitro and in food models
|
Moradi, Mehran
|
|
|
111 |
C |
p. 457-464
|
artikel
|
| 19 |
Characterization of Job's tears (Coix lachryma-jobi L.) starch films incorporated with clove bud essential oil and their antioxidant effects on pork belly during storage
|
Kang, Ji-Hoon
|
|
|
111 |
C |
p. 711-718
|
artikel
|
| 20 |
Characterization of Weissella confusa DD_A7 isolated from kimchi
|
Dey, Debasish Kumar
|
|
|
111 |
C |
p. 663-672
|
artikel
|
| 21 |
Co-assembly of nisin and zein in microfluidics for enhanced antilisterial activity in Queso Fresco
|
Feng, Yiming
|
|
|
111 |
C |
p. 355-362
|
artikel
|
| 22 |
Combination of vintage and new-fashioned analytical approaches for varietal and geographical traceability of olive oils
|
Sayago, Ana
|
|
|
111 |
C |
p. 99-104
|
artikel
|
| 23 |
Comparative evaluation of flavour and nutritional quality after conventional and microwave-assisted pasteurization of cloudy apple juice
|
Siguemoto, Érica S.
|
|
|
111 |
C |
p. 853-860
|
artikel
|
| 24 |
Comparative study of pomegranate and jacaranda seeds as functional components for the conjugated linolenic acid enrichment of yogurt
|
Van Nieuwenhove, Carina P.
|
|
|
111 |
C |
p. 401-407
|
artikel
|
| 25 |
Comparative study on the extraction of Xanthoceras sorbifolia Bunge (yellow horn) seed oil using subcritical n-butane, supercritical CO2, and the Soxhlet method
|
Gu, Ling-Biao
|
|
|
111 |
C |
p. 548-554
|
artikel
|
| 26 |
Comparing the kinetics of the hydrolysis of by-product from channel catfish (Ictalurus punctatus) fillet processing by eight proteases
|
Tan, Yuqing
|
|
|
111 |
C |
p. 809-820
|
artikel
|
| 27 |
Comparison of the effect of four drying methods on polyphenols in saskatoon berry
|
Lachowicz, S.
|
|
|
111 |
C |
p. 727-736
|
artikel
|
| 28 |
Composition and thermal characteristics of seed oil obtained from Chinese amaranth
|
Zhang, Zhen-shan
|
|
|
111 |
C |
p. 39-45
|
artikel
|
| 29 |
Developing curcumin nanoemulsions by high-intensity methods: Impact of ultrasonication and microfluidization parameters
|
Páez-Hernández, G.
|
|
|
111 |
C |
p. 291-300
|
artikel
|
| 30 |
Development and characterization of soybean oil microcapsules employing kafirin and sodium caseinate as wall materials
|
Bai, Xue
|
|
|
111 |
C |
p. 235-241
|
artikel
|
| 31 |
Development and optimization of a thiol imidazolium-based ionic liquid for ultrasonic assisted liquid-liquid microextraction combined with HPLC-FLD for determination of bisphenols in milk and juice samples
|
Qu, Jingang
|
|
|
111 |
C |
p. 653-662
|
artikel
|
| 32 |
Development of a carboxymethyl xylan film containing licorice essential oil with antioxidant properties to inhibit the growth of foodborne pathogens
|
Luís, Ângelo
|
|
|
111 |
C |
p. 218-225
|
artikel
|
| 33 |
Different baking conditions may produce breads with similar physical qualities but unique starch gelatinization behaviour
|
Bredariol, Priscila
|
|
|
111 |
C |
p. 737-743
|
artikel
|
| 34 |
Do production and storage affect the quality of green banana biomass?
|
Riquette, Roberta Figueiredo Resende
|
|
|
111 |
C |
p. 190-203
|
artikel
|
| 35 |
Effect of different fermenting containers on the deterioration of Sichuan pickle
|
Liu, Lei
|
|
|
111 |
C |
p. 829-836
|
artikel
|
| 36 |
Effect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soup
|
Lafarga, Tomás
|
|
|
111 |
C |
p. 167-174
|
artikel
|
| 37 |
Effect of pomegranate juice and fir honey addition on the rheological and sensory properties of kefir-type products differing in their fat content
|
Dimitreli, Georgia
|
|
|
111 |
C |
p. 799-808
|
artikel
|
| 38 |
Effect of processing aid on the chemical composition and metagenomics of fermented African oil bean seed (Pentaclethra macrophylla, Benth)
|
Azi, Fidelis
|
|
|
111 |
C |
p. 429-435
|
artikel
|
| 39 |
Effect of replacement of cassava starch with sweet potato starch on the functional, pasting and sensory properties of tapioca grits
|
Akintayo, Olaide A.
|
|
|
111 |
C |
p. 513-519
|
artikel
|
| 40 |
Effect of sourdough lactic acid bacteria fermentation on phenolic acid release and antifungal activity in pitaya fruit substrate
|
Omedi, Jacob Ojobi
|
|
|
111 |
C |
p. 309-317
|
artikel
|
| 41 |
Effect of storage in pallet-unit controlled atmosphere on the quality of Chinese cabbage (Brassica rapa L. spp. pekinensis) used in kimchi manufacturing
|
Kang, Ji-Hoon
|
|
|
111 |
C |
p. 436-442
|
artikel
|
| 42 |
Effect of volatile compounds on the quality of Japanese fermented soy sauce
|
Wang, Shuo
|
|
|
111 |
C |
p. 594-601
|
artikel
|
| 43 |
Effect of wheat flour substitution with potato pulp on dough rheology, the quality of steamed bread and in vitro starch digestibility
|
Cao, Yanfei
|
|
|
111 |
C |
p. 527-533
|
artikel
|
| 44 |
Effects of high pressure processing (HPP) and acid pre-treatment on quality attributes of hilsa (Tenualosa ilisha) fillets
|
Kumar, Vikas
|
|
|
111 |
C |
p. 647-652
|
artikel
|
| 45 |
Effects of in vitro simulated gastrointestinal digestion on the antioxidant, α-glucosidase and α-amylase inhibitory activities of water-soluble polysaccharides from Opilia amentacea roxb fruit
|
Kasipandi, Muniyandi
|
|
|
111 |
C |
p. 774-781
|
artikel
|
| 46 |
Effects of nanosized okara dietary fiber on gelation properties of silver carp surimi
|
Yin, Tao
|
|
|
111 |
C |
p. 111-116
|
artikel
|
| 47 |
Effects of soluble dietary fiber on the crystallinity, pasting, rheological, and morphological properties of corn resistant starch
|
Liu, Xiane
|
|
|
111 |
C |
p. 632-639
|
artikel
|
| 48 |
Efficacy of lemon juice ogi-steep liquor in the reduction of aflatoxigenic fungi growth during processing of dried sliced yam.
|
Ajayeoba, T.A.
|
|
|
111 |
C |
p. 133-137
|
artikel
|
| 49 |
Electron beam irradiation-induced structural changes increase the antioxidant activities of egg white protein
|
Liu, Xuanting
|
|
|
111 |
C |
p. 846-852
|
artikel
|
| 50 |
Emulsifying and physicochemical properties of lotus root amylopectin-whey protein isolate conjugates
|
Bai, Li-Tao
|
|
|
111 |
C |
p. 345-354
|
artikel
|
| 51 |
Emulsifying and structural properties of polysaccharides extracted from Chinese yam by an enzyme-assisted method
|
Liu, Xue-Xia
|
|
|
111 |
C |
p. 242-251
|
artikel
|
| 52 |
Enhancement of phenolic antioxidants production in submerged cultures of endophytic microorganisms isolated from achachairu (Garcinia humilis), araçá-boi (Eugenia stipitata) and bacaba (Oenocarpus bacaba) fruits
|
Chagas Barros, Romy Gleyse
|
|
|
111 |
C |
p. 370-377
|
artikel
|
| 53 |
Enriched Z-isomers of lycopene-loaded nanostructured lipid carriers: Physicochemical characterization and in vitro bioaccessibility assessment using a diffusion model
|
Yang, Cheng
|
|
|
111 |
C |
p. 767-773
|
artikel
|
| 54 |
Evaluation of bioactive compounds and biological activities of Tunisian propolis
|
Gargouri, Wafa
|
|
|
111 |
C |
p. 328-336
|
artikel
|
| 55 |
Evaluation of effective storage conditions and in-vitro bioaccessibility of vitamin A from native and modified sodium caseinate -vitamin A complexes
|
Gupta, Chitra
|
|
|
111 |
C |
p. 284-290
|
artikel
|
| 56 |
Evaluation of oxidative stability in hazelnut oil treated with several antioxidants: Kinetics and thermodynamics studies
|
Gülmez, Özge
|
|
|
111 |
C |
p. 478-483
|
artikel
|
| 57 |
Evaluation of physical stability of high pressure homogenization treatment cloudy ginkgo beverages
|
Ni, Yang
|
|
|
111 |
C |
p. 31-38
|
artikel
|
| 58 |
Evaluation of storage time and grape seed extract addition on biogenic amines content of tarhana: A cereal-based fermented food
|
Akan, Sadiye
|
|
|
111 |
C |
p. 861-868
|
artikel
|
| 59 |
Extra virgin olive oil jam enriched with cocoa bean husk extract rich in theobromine and phenols.
|
Hernández-Hernández, Carolina
|
|
|
111 |
C |
p. 278-283
|
artikel
|
| 60 |
Extrusion effect on proximate composition, starch and dietary fibre of ready-to-eat products based on rice fortified with carob fruit and bean
|
Arribas, Claudia
|
|
|
111 |
C |
p. 387-393
|
artikel
|
| 61 |
Fruit jellies enriched with dietary fibre: Development and characterization of a novel functional food product
|
Figueroa, Lilian E.
|
|
|
111 |
C |
p. 423-428
|
artikel
|
| 62 |
Functional and compositional changes of orange peel fiber thermally-treated in a twin extruder
|
Garcia-Amezquita, Luis Eduardo
|
|
|
111 |
C |
p. 673-681
|
artikel
|
| 63 |
Functional and structural effects of hydrocolloids on Ca(II)-alginate beads containing bioactive compounds extracted from beetroot
|
Aguirre Calvo, Tatiana Rocio
|
|
|
111 |
C |
p. 520-526
|
artikel
|
| 64 |
Functionality and cooking characteristics of pasta supplemented with protein isolate from pangas processing waste
|
Reddy Surasani, Vijay Kumar
|
|
|
111 |
C |
p. 443-448
|
artikel
|
| 65 |
Gelling pectins from carrot leftovers extracted by industrial-enzymes with ultrasound pretreatment
|
Idrovo Encalada, Alondra M.
|
|
|
111 |
C |
p. 640-646
|
artikel
|
| 66 |
Green methodology for quality control of elemental content of infant milk powder
|
Herreros-Chavez, L.
|
|
|
111 |
C |
p. 484-489
|
artikel
|
| 67 |
Highly proteolytic bacteria from semi-ripened Chiapas cheese elicit angiotensin-I converting enzyme inhibition and antioxidant activity
|
Gonzalez-Gonzalez, Cid R.
|
|
|
111 |
C |
p. 449-456
|
artikel
|
| 68 |
Hypocholesterolaemic activity of a novel autochthonous potential probiotic Lactobacillus plantarum YS5 isolated from yogurt
|
Nami, Yousef
|
|
|
111 |
C |
p. 876-882
|
artikel
|
| 69 |
Identification and quantification of beta-casomorphin peptides naturally yielded in raw milk by liquid chromatography-tandem mass spectrometry
|
Nguyen, Duc Doan
|
|
|
111 |
C |
p. 465-469
|
artikel
|
| 70 |
IFC - Aims & Scope, Copyright, Publication information, Orders & Claims, Advertising information, Author inquiries, Permissions, Funding body, Permanence of paper and GFA link in double column
|
|
|
|
111 |
C |
p. IFC
|
artikel
|
| 71 |
Impact of tempeh flour on the rheology of wheat flour dough and bread staling
|
Huang, Lu
|
|
|
111 |
C |
p. 694-702
|
artikel
|
| 72 |
Impacts of epicatechin on the formation of advanced lipid oxidation end products (ALEs) in a fish oil oxidation model
|
Yuan, Ye
|
|
|
111 |
C |
p. 582-587
|
artikel
|
| 73 |
Inactivation kinetics of Bacillus cereus and Geobacillus stearothermophilus spores through roasting of cocoa beans and nibs
|
Pereira, Ana Paula M.
|
|
|
111 |
C |
p. 394-400
|
artikel
|
| 74 |
Inactivation mechanism of ferrous and alkaline activated persulfate on Escherichia coli O157:H7 and Listeria monocytogenes
|
Qi, Hang
|
|
|
111 |
C |
p. 62-68
|
artikel
|
| 75 |
Inactivation of Salmonella Enteritidis and Enterococcus faecium NRRL B-2354 in corn flour by radio frequency heating with subsequent freezing
|
Ozturk, Samet
|
|
|
111 |
C |
p. 782-789
|
artikel
|
| 76 |
Incorporation and stability of carotenoids in a functional fermented maize yogurt-like product containing phytosterols
|
Gies, Magali
|
|
|
111 |
C |
p. 105-110
|
artikel
|
| 77 |
Influence of drying methods on some physicochemical, functional and pasting properties of Chinese yam flour
|
Li, Linlin
|
|
|
111 |
C |
p. 182-189
|
artikel
|
| 78 |
Influence of infrared drying on the drying kinetics, bioactive compounds and flavor of Cordyceps militaris
|
Wu, Xiao-fei
|
|
|
111 |
C |
p. 790-798
|
artikel
|
| 79 |
Influence of protein and vitamin B2 as nutrients of chicken meat on staphylococcal enterotoxin genes expression via virulence regulators
|
Wang, Huawei
|
|
|
111 |
C |
p. 688-693
|
artikel
|
| 80 |
Influences of electrohydrodynamic time and voltage on extraction of phenolic compounds from orange pomace
|
Shahram, Homa
|
|
|
111 |
C |
p. 23-30
|
artikel
|
| 81 |
Innovative process of polyphenol recovery from pomegranate peels by combining green deep eutectic solvents and a new infrared technology
|
Rajha, Hiba N.
|
|
|
111 |
C |
p. 138-146
|
artikel
|
| 82 |
Letter to editor
|
Hajipour, Neda
|
|
|
111 |
C |
p. 759
|
artikel
|
| 83 |
Low vs high field 1h Nmr spectroscopy for the detection of adulteration of cold pressed rapeseed oil with refined oils
|
McDowell, Daniel
|
|
|
111 |
C |
p. 490-499
|
artikel
|
| 84 |
Maintaining postharvest quality of medlar (Mespilus germanica) fruit using modified atmosphere packaging and methyl jasmonate
|
Ozturk, Ahmet
|
|
|
111 |
C |
p. 117-124
|
artikel
|
| 85 |
Migration of lipid and other components and formation of micro/nano-sized colloidal structure in Tuna (Thunnus obesus) head soup
|
Qian, Xueli
|
|
|
111 |
C |
p. 69-76
|
artikel
|
| 86 |
Mineral content of propolis tinctures in relation to the extraction time and the ethanol content of the extraction solvent
|
Soós, Áron
|
|
|
111 |
C |
p. 719-726
|
artikel
|
| 87 |
Modeling inactivation of Listeria monocytogenes, Shigella sonnei, Byssochlamys fulva and Saccharomyces cerevisiae and ascorbic acid and β-carotene degradation kinetics in tangerine juice by pulsed-thermosonication
|
Hashemi, Seyed Mohammad Bagher
|
|
|
111 |
C |
p. 612-621
|
artikel
|
| 88 |
Model prediction of color reversion of soybean oil and its quantitative relationship with oxidation under accelerated conditions
|
Li, Xu
|
|
|
111 |
C |
p. 270-277
|
artikel
|
| 89 |
Nutrient stress as a means to enhance the storage stability of spray dried microencapsulated Lactobacillus plantarum B21
|
Parlindungan, Elvina
|
|
|
111 |
C |
p. 204-210
|
artikel
|
| 90 |
Optimization of lactic acid fermentation conditions for fermented tofu whey beverage with high-isoflavone aglycones
|
Zhu, Yan
|
|
|
111 |
C |
p. 211-217
|
artikel
|
| 91 |
Performance of non-Saccharomyces yeasts isolated from Jiaozi in dough fermentation and steamed bread making
|
Li, Zhijian
|
|
|
111 |
C |
p. 46-54
|
artikel
|
| 92 |
pH effect on the physico-chemical, microstructural and sensorial properties of processed cheese manufactured with various starches
|
Talbot-Walsh, Grace
|
|
|
111 |
C |
p. 414-422
|
artikel
|
| 93 |
Phenolic compound profile and biological activities of Southern African Opuntia ficus-indica fruit pulp and peels
|
Aruwa, Christiana Eleojo
|
|
|
111 |
C |
p. 337-344
|
artikel
|
| 94 |
Phenolic profile and antioxidant activity of Chinese rice wine fermented with different rice materials and starters
|
Cai, Haiying
|
|
|
111 |
C |
p. 226-234
|
artikel
|
| 95 |
Phenolic profile and colour acquired by the wine spirit in the beginning of ageing: Alternative technology using micro-oxygenation vs traditional technology
|
Canas, Sara
|
|
|
111 |
C |
p. 260-269
|
artikel
|
| 96 |
Physical stability of nanoemulsions with emulsifier mixtures: Replacement of tween 80 with quillaja saponin
|
Riquelme, N.
|
|
|
111 |
C |
p. 760-766
|
artikel
|
| 97 |
Physicochemical and sensory characteristics of pasta enriched with fish (Oreochromis niloticus) waste flour
|
Monteiro, Maria Lúcia G.
|
|
|
111 |
C |
p. 751-758
|
artikel
|
| 98 |
Prediction of indigenous Pseudomonas spp. growth on oyster mushrooms (Pleurotus ostreatus) as a function of storage temperature
|
Manthou, Evanthia
|
|
|
111 |
C |
p. 506-512
|
artikel
|
| 99 |
Probiotic survival and in vitro digestion of L. salivarius spp. salivarius encapsulated by high homogenization pressures and incorporated into a fruit matrix
|
Ester, Betoret
|
|
|
111 |
C |
p. 883-888
|
artikel
|
| 100 |
Production and assessment of novel probiotic fermented oat flour enriched with isoflavones
|
Duru, Kingsley C.
|
|
|
111 |
C |
p. 9-15
|
artikel
|
| 101 |
Response surface methodology for evaluation of the effects of screw speed, feed moisture and xanthan gum level on functional and physical properties of corn half products
|
Gümüşay, Özlem Aktürk
|
|
|
111 |
C |
p. 622-631
|
artikel
|
| 102 |
RETRACTED: Effect of wheat bran sourdough with exopolysaccharide producing Lactobacillus plantarum (NR_104573.1) on quality of pan bread during shelf life
|
Abedfar, Abbas
|
|
|
111 |
C |
p. 158-166
|
artikel
|
| 103 |
Salmonella enterica adhesion: Effect of Cinnamomum zeylanicum essential oil on lettuce
|
Rossi, Chiara
|
|
|
111 |
C |
p. 16-22
|
artikel
|
| 104 |
Spanish avocado (Persea americana Mill.) honey: Authentication based on its composition criteria, mineral content and sensory attributes
|
Rodríguez, I.
|
|
|
111 |
C |
p. 561-572
|
artikel
|
| 105 |
Statistical modeling of the inactivation of spoilage microorganisms during ohmic heating of sour orange juice
|
Hashemi, Seyed Mohammad Bagher
|
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