| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
A functional dairy product rich in Menaquinone-7 and FeOOH nanoparticles
|
Novin, Donya
|
|
|
129 |
C |
p.
|
article
|
| 2 |
Assessing acrylamide content in sterilized Californian-style black table olives using HPLC-MS-QQQ and a potentiometric electronic tongue
|
Martín-Vertedor, Daniel
|
|
|
129 |
C |
p.
|
article
|
| 3 |
Bioaccessibility of calcium in freeze-dried yogurt based snacks
|
Wang, Jing
|
|
|
129 |
C |
p.
|
article
|
| 4 |
Bordo grape marc (Vitis labrusca): Evaluation of bioactive compounds in vitro and in vivo
|
Pertuzatti, Paula Becker
|
|
|
129 |
C |
p.
|
article
|
| 5 |
Caffeoylquinic acids from aronia juice inhibit both dipeptidyl peptidase IV and α-glucosidase activities
|
Imai, Momoko
|
|
|
129 |
C |
p.
|
article
|
| 6 |
Characterisation of bovine and buffalo anhydrous milk fat fractions along with infant formulas fat: Application of differential scanning calorimetry, Fourier transform infrared spectroscopy, and colour attributes
|
Ali, Abdelmoneim H.
|
|
|
129 |
C |
p.
|
article
|
| 7 |
Characteristics of lactobacillus plantarum LIP-1 microcapsules prepared using an aqueous phase separation method
|
Ma, Lili
|
|
|
129 |
C |
p.
|
article
|
| 8 |
Co-immobilization of bi-lipases on magnetic nanoparticles as an efficient catalyst for synthesis of functional oil rich in diacylglycerols, phytosterol esters and α-linolenic acid
|
Yao, Guihong
|
|
|
129 |
C |
p.
|
article
|
| 9 |
Combined treatment of nut by-product extracts and peracetic acid against Listeria monocytogenes on red mustard and kale leaves
|
Lee, Chae-Hun
|
|
|
129 |
C |
p.
|
article
|
| 10 |
Comparative study on the evolution of polar compound composition of four common vegetable oils during different oxidation processes
|
Chen, Jia
|
|
|
129 |
C |
p.
|
article
|
| 11 |
Construction, characterization, and bioactive evaluation of nano-selenium stabilized by green tea nano-aggregates
|
Ye, Xiguang
|
|
|
129 |
C |
p.
|
article
|
| 12 |
Contribution of addition theanine/sucrose on the formation of chestnut-like aroma of green tea
|
Zhang, Mingming
|
|
|
129 |
C |
p.
|
article
|
| 13 |
Development of thermal insulation packaging film based on poly(vinyl alcohol) incorporated with silica aerogel for food packaging application
|
Chen, Chenwei
|
|
|
129 |
C |
p.
|
article
|
| 14 |
Different distribution of free and bound phenolic compounds affects the oxidative stability of tea seed oil: A novel perspective on lipid antioxidation
|
Wang, Xiaoqin
|
|
|
129 |
C |
p.
|
article
|
| 15 |
Differentiation of bee pollen samples according to their intact-glucosinolate content using canonical discriminant analysis
|
Ares, Ana M.
|
|
|
129 |
C |
p.
|
article
|
| 16 |
Discovery study of integrative metabolic profiles of sesame seeds cultivated in different countries
|
Lee, Bo Mi
|
|
|
129 |
C |
p.
|
article
|
| 17 |
Dynamic changes in the triacylglycerol composition and crystallization behavior of cocoa butter
|
Yao, Yunping
|
|
|
129 |
C |
p.
|
article
|
| 18 |
Effect of cold-pressed on fatty acid profile, bioactive compounds and oil oxidation of hazelnut during oxidation process
|
Cui, Nana
|
|
|
129 |
C |
p.
|
article
|
| 19 |
Effect of high intensity ultrasound on physicochemical, interfacial and gel properties of chickpea protein isolate
|
Wang, Yuntao
|
|
|
129 |
C |
p.
|
article
|
| 20 |
Effect of partial replacement of wheat flour with sprouted chickpea flours with or without selenium on physicochemical, sensory, antioxidant and protein quality of yeast-leavened breads
|
Guardado-Félix, Daniela
|
|
|
129 |
C |
p.
|
article
|
| 21 |
Effect of steam explosion on physicochemical properties and fermentation characteristics of sorghum (Sorghum bicolor (L.) Moench)
|
Zhao, Guozhong
|
|
|
129 |
C |
p.
|
article
|
| 22 |
Effect of supplementation by bamboo shoot insoluble dietary fiber on physicochemical and structural properties of rice starch
|
Wang, Nan
|
|
|
129 |
C |
p.
|
article
|
| 23 |
Effect of thermal processing on cholesterol synthesis, solubilisation into micelles and antioxidant activities using peptides of Vigna angularis and Vicia faba
|
Ashraf, Jawad
|
|
|
129 |
C |
p.
|
article
|
| 24 |
Effects of basic amino acid on the tenderness, water binding capacity and texture of cooked marinated chicken breast
|
Zhang, Yinyin
|
|
|
129 |
C |
p.
|
article
|
| 25 |
Effects of fractionation technique on triacylglycerols, melting and crystallisation and the polymorphic behavior of bambangan kernel fat as cocoa butter improver
|
Norazlina, M.R.
|
|
|
129 |
C |
p.
|
article
|
| 26 |
Effects of nanowarming on water holding capacity, oxidation and protein conformation changes in jumbo squid (Dosidicus gigas) mantles
|
Zhu, Wenhui
|
|
|
129 |
C |
p.
|
article
|
| 27 |
Efficiency of phage cocktail to reduce Salmonella Typhimurium on chicken meat during low temperature storage
|
Abhisingha, Mattika
|
|
|
129 |
C |
p.
|
article
|
| 28 |
Environmental Life Cycle Assessment of goat cheese production in Brazil: a path towards sustainability
|
Cabral, Caroline Ferreira Soares
|
|
|
129 |
C |
p.
|
article
|
| 29 |
Evaluation of DNA barcoding to facilitate the authentication of processed fish products in the seafood industry
|
Adibah, A.B.
|
|
|
129 |
C |
p.
|
article
|
| 30 |
Fabrication and characterization of resveratrol-loaded gliadin nanoparticles stabilized by gum Arabic and chitosan hydrochloride
|
Wu, Weihao
|
|
|
129 |
C |
p.
|
article
|
| 31 |
Fermentative volatilome modulation of Muscat Ottonel wines by using yeast starter cultures
|
Vararu, Florin
|
|
|
129 |
C |
p.
|
article
|
| 32 |
Fluidisation of lentil seeds during microwave drying and disinfection could prevent detrimental impacts on their chemical and biochemical characteristics
|
Taheri, Saeedeh
|
|
|
129 |
C |
p.
|
article
|
| 33 |
Formation, characterization and properties of resveratrol-dietary fiber composites: Release behavior, bioaccessibility and long-term storage stability
|
Ji, Suping
|
|
|
129 |
C |
p.
|
article
|
| 34 |
Freeze-dried celery as an indirect source of nitrate in cold-smoked sausages: Effect on safety and color formation
|
Eisinaitė, Viktorija
|
|
|
129 |
C |
p.
|
article
|
| 35 |
Functional properties of the protein isolates of hyacinth bean [Lablab purpureus (L.) Sweet]: An effect of the used procedures
|
Mohan, Naaznee
|
|
|
129 |
C |
p.
|
article
|
| 36 |
Growth kinetics and biomass characteristics of Lactobacillus plantarum L14 isolated from sourdough: Effect of fermentation time on dough machinability
|
Üçok, Gamze
|
|
|
129 |
C |
p.
|
article
|
| 37 |
How must pH affects the level of red wine phenols
|
Forino, Martino
|
|
|
129 |
C |
p.
|
article
|
| 38 |
IFC - Aims & Scope, Copyright, Publication information, Orders & Claims, Advertising information, Author inquiries, Permissions, Funding body, Permanence of paper and GFA link in double column
|
|
|
|
129 |
C |
p.
|
article
|
| 39 |
Incorporation of anthocyanin-rich riceberry rice in yogurts: Effect on physicochemical properties, antioxidant activity and in vitro gastrointestinal digestion
|
Anuyahong, Tanisa
|
|
|
129 |
C |
p.
|
article
|
| 40 |
Influence of frequency and temperature on the inactivation of Salmonella enterica serovar enteritidis in Ohmic heating of pomelo juice
|
Khue, Doan Nhu
|
|
|
129 |
C |
p.
|
article
|
| 41 |
Influence of rice bran and corn bran addition on the selected properties of tarhana, a fermented cereal based food product
|
Aktaş, K.
|
|
|
129 |
C |
p.
|
article
|
| 42 |
Infrared-assisted oil extraction for valorization of carp viscera: Effects of process parameters, mathematical modeling, and process optimization
|
Al-Hilphy, Asaad Rehman
|
|
|
129 |
C |
p.
|
article
|
| 43 |
Investigating the effects of Lecithin-PGPR mixture on physical properties of milk chocolate
|
Sözeri Atik, Didem
|
|
|
129 |
C |
p.
|
article
|
| 44 |
Mapping the metabolic signatures of fermentation broth, mycelium, fruiting body and spores powder from Ganoderma lucidum by untargeted metabolomics
|
Xie, Chunliang
|
|
|
129 |
C |
p.
|
article
|
| 45 |
Metagenomic analysis of bacterial community structure and functions during the fermentation of da-jiang, a Chinese traditional fermented food
|
Xie, Mengxi
|
|
|
129 |
C |
p.
|
article
|
| 46 |
Mixed sorghum and quinoa flour improves protein quality and increases antioxidant capacity in vivo
|
Medina Martinez, Oscar David
|
|
|
129 |
C |
p.
|
article
|
| 47 |
Modification of the functional and bioactive properties of camel milk casein and whey proteins by ultrasonication and fermentation with Lactobacillus delbrueckii subsp. lactis
|
Gammoh, Sana
|
|
|
129 |
C |
p.
|
article
|
| 48 |
Modulating water mobility in comminuted meat protein gels using model hydrophilic filler particles
|
Gravelle, Andrew J.
|
|
|
129 |
C |
p.
|
article
|
| 49 |
Nitrite sources for cured meat products
|
Jo, Kyung
|
|
|
129 |
C |
p.
|
article
|
| 50 |
Optimization of the production process of dried unripe olives (Olea europaea L.) as a nutraceutical ingredient naturally rich in phenolic compounds
|
Cecchi, Lorenzo
|
|
|
129 |
C |
p.
|
article
|
| 51 |
Phase volume quantification of agarose-ghee gels using 3D confocal laser scanning microscopy and blending law analysis: A comparison
|
Mhaske, Pranita
|
|
|
129 |
C |
p.
|
article
|
| 52 |
pH-dependent antioxidant stability of black rice anthocyanin complexed with cycloamylose
|
Jung, Yun-Kyoung
|
|
|
129 |
C |
p.
|
article
|
| 53 |
Physiological and proteomic responses of freeze-dried Oenococcus oeni SD-2a with ethanol-acclimations
|
Yang, Kun
|
|
|
129 |
C |
p.
|
article
|
| 54 |
Pore characteristics and structural properties of ethanol-treated starch in relation to water absorption capacity
|
Sarifudin, Achmat
|
|
|
129 |
C |
p.
|
article
|
| 55 |
Potential contribution of Amadori compounds to antioxidant and angiotensin I converting enzyme inhibitory activities of raw and black garlic
|
Yu, Jiahao
|
|
|
129 |
C |
p.
|
article
|
| 56 |
Preparation of l-α-glyceryl phosphorylcholine by hydrolysis of soy lecithin using phospholipase A1 in a novel solvent-free water in oil system
|
Cai, Zi-zhe
|
|
|
129 |
C |
p.
|
article
|
| 57 |
Profiles of gelling characteristics of myofibrillar proteins extracted from chicken breast: Effects of temperatures and phosphates
|
Shan, Lingyue
|
|
|
129 |
C |
p.
|
article
|
| 58 |
Quality evaluation of minimally fresh-cut processed pineapples
|
Padrón-Mederos, Miguel
|
|
|
129 |
C |
p.
|
article
|
| 59 |
Rapid determination of the textural properties of silver carp (Hypophthalmichthys molitrix) using near-infrared reflectance spectroscopy and chemometrics
|
Zhou, Jiaojiao
|
|
|
129 |
C |
p.
|
article
|
| 60 |
RETRACTED: Characterization of the volatile profile of virgin olive oils of Koroneiki and Cypriot cultivars, and classification according to the variety, geographical region and altitude
|
Kritioti, Angelina
|
|
|
129 |
C |
p.
|
article
|
| 61 |
Rheological aspects in fabricating pullulan-whey protein isolate emulsion suitable for electrospraying: Application in improving β-carotene stability
|
Niu, Ben
|
|
|
129 |
C |
p.
|
article
|
| 62 |
Rheological, texture, structural, and functional properties of Greek-style yogurt fortified with cheese whey-spent coffee ground powder
|
Osorio-Arias, Juan
|
|
|
129 |
C |
p.
|
article
|
| 63 |
Risk to public health related to the presence of ochratoxin A in wines from Fruška Gora
|
Torović, Ljilja
|
|
|
129 |
C |
p.
|
article
|
| 64 |
Sensory and antioxidant properties and in-vitro digestibility of gluten-free sourdough made with selected starter cultures
|
Olojede, A.O.
|
|
|
129 |
C |
p.
|
article
|
| 65 |
Simultaneous quantification of active constituents and antioxidant capability of green tea using NIR spectroscopy coupled with swarm intelligence algorithm
|
Guo, Zhiming
|
|
|
129 |
C |
p.
|
article
|
| 66 |
Stability of Brazilian Apis mellifera L. honey during prolonged storage: Physicochemical parameters and bioactive compounds
|
Missio da Silva, Priscila
|
|
|
129 |
C |
p.
|
article
|
| 67 |
Survival of staphylococci and transmissibility of their antimicrobial resistance genes in milk after heat treatments
|
Taher, E.M.
|
|
|
129 |
C |
p.
|
article
|
| 68 |
The influence of phenolic extract from olive vegetation water and storage temperature on the survival of Salmonella Enteritidis inoculated on mayonnaise
|
Menchetti, Laura
|
|
|
129 |
C |
p.
|
article
|
| 69 |
The integration of image processing and artificial neural network to estimate four fatty acid contents of sesame oil
|
Parsaeian, Mahdieh
|
|
|
129 |
C |
p.
|
article
|
| 70 |
The molecular mechanism for morphological, crystal, physicochemical and digestible property modification of wheat starch after repeated versus continuous heat-moisture treatment
|
Su, Chunyan
|
|
|
129 |
C |
p.
|
article
|
| 71 |
The potential use of recovered fish protein as wall material for microencapsulated anchovy oil
|
Özyurt, Gülsün
|
|
|
129 |
C |
p.
|
article
|
| 72 |
Thermal inactivation of Salmonella enterica in Philippine flowing-type peanut butter
|
Pelaez, Mark Anthony B.
|
|
|
129 |
C |
p.
|
article
|
| 73 |
The temperature dependent extraction of polysaccharides from eucheuma and the rheological synergistic effect in their mixtures with kappa carrageenan
|
Yang, Dongying
|
|
|
129 |
C |
p.
|
article
|
| 74 |
Valorization of Nile tilapia (Oreochromis niloticus) fish head for a novel fish sauce by fermentation with selected lactic acid bacteria
|
Gao, Pei
|
|
|
129 |
C |
p.
|
article
|
| 75 |
Vegetable species significantly affects the phenolic composition and oxidative stability of extra virgin olive oil used for roasting
|
Brkić Bubola, Karolina
|
|
|
129 |
C |
p.
|
article
|
| 76 |
Volatile compounds and amino acid profile of short-ripened farmhouse cheese manufactured from the milk of the White-Backed native cow breed
|
Teter, Anna
|
|
|
129 |
C |
p.
|
article
|
| 77 |
Water extraction residue from maize milling by-product as a potential functional ingredient for the enrichment with fibre of cakes
|
Paraskevopoulou, Adamantini
|
|
|
129 |
C |
p.
|
article
|
Journal description