| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A comparison between the open-ended coaxial probe method and the parallel plate method for measuring the dielectric properties of low-moisture foods
|
Lau, Soon Kiat
|
|
|
130 |
C |
p.
|
artikel
|
| 2 |
Analysis of spatial distribution of bacterial community associated with accumulation of volatile compounds in Jiupei during the brewing of special-flavor liquor
|
Li, Kaimin
|
|
|
130 |
C |
p.
|
artikel
|
| 3 |
Analysis of volatile compounds in Paracentrotus lividus by HS-SPME/GS-MS and relation to its sensorial properties
|
Baião, Luís F.
|
|
|
130 |
C |
p.
|
artikel
|
| 4 |
A nanoparticle/oil double epigallocatechin gallate-loaded Pickering emulsion: Stable and delivery characteristics
|
Zhang, Shuangling
|
|
|
130 |
C |
p.
|
artikel
|
| 5 |
An in silico model to predict and estimate digestion-resistant and bioactive peptide content of dairy products: A primarily study of a time-saving and affordable method for practical research purposes
|
Barati, Meisam
|
|
|
130 |
C |
p.
|
artikel
|
| 6 |
Antifungal and aflatoxin B1 inhibitory efficacy of nanoencapsulated Pelargonium graveolens L. essential oil and its mode of action
|
Kujur, Anupam
|
|
|
130 |
C |
p.
|
artikel
|
| 7 |
Antioxidant and antibacterial activities of cassava starch and whey protein blend films containing rambutan peel extract and cinnamon oil for active packaging
|
Chollakup, Rungsima
|
|
|
130 |
C |
p.
|
artikel
|
| 8 |
Application of Bayesian statistics to model Incidence of Vibrio parahaemolyticus associated with fishery products and their geographical distribution in China
|
Yang, Yongheng
|
|
|
130 |
C |
p.
|
artikel
|
| 9 |
Application of defatted apple seed cakes as a by-product for the enrichment of wheat bread
|
Purić, Miloš
|
|
|
130 |
C |
p.
|
artikel
|
| 10 |
Application of lyophilized plum pomace as a functional ingredient in a plum spread: Optimizing texture, colour and phenol antioxidants by ANN modelling
|
Bajić, Aleksandra
|
|
|
130 |
C |
p.
|
artikel
|
| 11 |
Assessment of different blanching strategies on quality characteristics and bioactive constituents of Toona sinensis
|
Wang, Cheng
|
|
|
130 |
C |
p.
|
artikel
|
| 12 |
Bacterial cellulose/cashew gum films as probiotic carriers
|
Oliveira-Alcântara, Ana Vitória
|
|
|
130 |
C |
p.
|
artikel
|
| 13 |
Bioactivity enhancement of fucoidan through complexing with bread matrix and baking
|
Koh, Hui Si Audrey
|
|
|
130 |
C |
p.
|
artikel
|
| 14 |
Biopreservation of tomatoes using fermented media by lactic acid bacteria
|
Luz, C.
|
|
|
130 |
C |
p.
|
artikel
|
| 15 |
Bread-making potential of heat-moisture treated cassava flour-additive complexes
|
Dudu, Olayemi E.
|
|
|
130 |
C |
p.
|
artikel
|
| 16 |
Catabolism of Saccharina japonica polysaccharides and oligosaccharides by human fecal microbiota
|
Zhang, Xiao
|
|
|
130 |
C |
p.
|
artikel
|
| 17 |
Characterization and antioxidant properties of Manchurian walnut meal hydrolysates after calcium chelation
|
Fang, Shunxiang
|
|
|
130 |
C |
p.
|
artikel
|
| 18 |
Characterization of ethanol-induced egg white gel and transportation of active nutraceuticals
|
Yao, Li
|
|
|
130 |
C |
p.
|
artikel
|
| 19 |
Comparative analysis of the texture and physicochemical properties of cooked rice based on adjustable rice cooker
|
Zhu, Ling
|
|
|
130 |
C |
p.
|
artikel
|
| 20 |
Comparing the quality characteristics and bacterial communities in meatballs with or without blown pack spoilage
|
Li, Ran
|
|
|
130 |
C |
p.
|
artikel
|
| 21 |
Comparison of composition and physical properties of soluble and insoluble navy bean flour components after jet-cooking, soaking, and cooking
|
Kenar, James A.
|
|
|
130 |
C |
p.
|
artikel
|
| 22 |
Comparison of lipid radical scavenging capacity of spice extract in situ in roast beef with DPPH and peroxy radical scavenging capacities in vitro models
|
Bao, Yingjie
|
|
|
130 |
C |
p.
|
artikel
|
| 23 |
Compliance with EU vs. extra-EU labelled geographical provenance in virgin olive oils: A rapid untargeted chromatographic approach based on volatile compounds
|
Palagano, Rosa
|
|
|
130 |
C |
p.
|
artikel
|
| 24 |
Comprehensive in silico analysis of lactic acid bacteria for the selection of desirable probiotics
|
Vijayalakshmi, Selvakumar
|
|
|
130 |
C |
p.
|
artikel
|
| 25 |
Determination of the presence of pathogens and anthelmintic drugs in raw milk and raw milk cheeses from small scale producers in Ireland
|
Lourenco, Antonio
|
|
|
130 |
C |
p.
|
artikel
|
| 26 |
Development and quality evaluation of gluten-free pasta with grape peels and whey powders
|
Ungureanu-Iuga, Mădălina
|
|
|
130 |
C |
p.
|
artikel
|
| 27 |
Development and viability of probiotic orange juice supplemented by Pediococcus acidilactici CE51
|
Cristiny de Oliveira Vieira, Karolinny
|
|
|
130 |
C |
p.
|
artikel
|
| 28 |
Development of differential pulse voltammetric method for rapid quantification of total hydroxyl-sanshools in Sichuan Pepper
|
Sun, Xiaoxia
|
|
|
130 |
C |
p.
|
artikel
|
| 29 |
Differentiating grades of Xihu Longjing teas according to the contents of ten major components based on HPLC-DAD in combination with chemometrics
|
Gu, Hui-Wen
|
|
|
130 |
C |
p.
|
artikel
|
| 30 |
Effect of boiling and steaming on the surface tackiness of frozen cooked noodles
|
Wang, Yuan-Hui
|
|
|
130 |
C |
p.
|
artikel
|
| 31 |
Effect of β-glucan enrichment on the sensory properties of fresh egg white pasta
|
De Santis, Diana
|
|
|
130 |
C |
p.
|
artikel
|
| 32 |
Effect of β-lactoglobulin on perception of astringency in red wine as measured by sequential profiling
|
Olatujoye, Jumoke B.
|
|
|
130 |
C |
p.
|
artikel
|
| 33 |
Effect of mild-parboiling treatment on the structure, colour, pasting properties and rheology properties of germinated brown rice
|
Liu, Qingqing
|
|
|
130 |
C |
p.
|
artikel
|
| 34 |
Effect of the intracellular content from Lactobacillus casei CRL-431 on the antioxidant properties of breast milk: Randomized double-blind controlled trial
|
González-González, J. Nicolás
|
|
|
130 |
C |
p.
|
artikel
|
| 35 |
Effect of ultrasound on goat cream hydrolysis by lipase: Evaluation on enzyme, substrate and assisted reaction
|
Soares, Ariana de Souza
|
|
|
130 |
C |
p.
|
artikel
|
| 36 |
Effects of candelilla wax/canola oil oleogel on the rheology, texture, thermal properties and in vitro starch digestibility of wheat sponge cake bread
|
Alvarez-Ramirez, J.
|
|
|
130 |
C |
p.
|
artikel
|
| 37 |
Effects of dynamic and static withering technology on volatile and nonvolatile components of Keemun black tea using GC-MS and HPLC combined with chemometrics
|
Hou, Zhi-Wei
|
|
|
130 |
C |
p.
|
artikel
|
| 38 |
Effects of fermentation with probiotics on anti-nutritional factors and proximate composition of lupin (Lupinus mutabilis sweet).
|
Romero-Espinoza, Ana María
|
|
|
130 |
C |
p.
|
artikel
|
| 39 |
Effects of high-pressure homogenization and ultrasonic treatment on the structure and characteristics of casein
|
Han, Tinglu
|
|
|
130 |
C |
p.
|
artikel
|
| 40 |
Effects of Nigella sativa L. seed extracts on lipid oxidation and color of chicken meatballs during refrigerated storage
|
Zwolan, Adam
|
|
|
130 |
C |
p.
|
artikel
|
| 41 |
Evaluation of antimicrobial activity of green tea kombucha at two fermentation time points against Alicyclobacillus spp.
|
Mizuta, Amanda Gouveia
|
|
|
130 |
C |
p.
|
artikel
|
| 42 |
Factors influencing the production of the antioxidant hydroxytyrosol during alcoholic fermentation: Yeast strain, initial tyrosine concentration and initial must
|
Rebollo-Romero, Inmaculada
|
|
|
130 |
C |
p.
|
artikel
|
| 43 |
Flavor binding property of coconut protein affected by protein-glutaminase: Vanillin-coconut protein model
|
Temthawee, Waranya
|
|
|
130 |
C |
p.
|
artikel
|
| 44 |
Food to food fortification of breads and biscuits with herbs, spices, millets and oilseeds on bio-accessibility of calcium, iron and zinc and impact of proteins, fat and phenolics
|
Agrahar-Murugkar, Dipika
|
|
|
130 |
C |
p.
|
artikel
|
| 45 |
Gastrointestinal and colonic in vitro bioaccessibility of γ-aminobutiric acid (GABA) and phenolic compounds from novel fermented sorghum food
|
Garzón, Antonela G.
|
|
|
130 |
C |
p.
|
artikel
|
| 46 |
GC-MS based targeted metabolomics approach for studying the variations of phenolic metabolites in artificially ripened banana fruits
|
Tallapally, Maheshwari
|
|
|
130 |
C |
p.
|
artikel
|
| 47 |
Granulometric fractionation and micronization: A process for increasing soluble dietary fiber content and improving technological and functional properties of olive pomace
|
Speroni, Caroline Sefrin
|
|
|
130 |
C |
p.
|
artikel
|
| 48 |
Identification and quantification of free, esterified, glycosylated and insoluble-bound phenolic compounds in hawthorn berry fruit (Crataegus pinnatifida) and antioxidant activity evaluation
|
Lou, Xinman
|
|
|
130 |
C |
p.
|
artikel
|
| 49 |
Identification of technological/metabolic/environmental profiles of cheeses with high GABA contents
|
Redruello, Begoña
|
|
|
130 |
C |
p.
|
artikel
|
| 50 |
IFC - Aims & Scope, Copyright, Publication information, Orders & Claims, Advertising information, Author inquiries, Permissions, Funding body, Permanence of paper and GFA link in double column
|
|
|
|
130 |
C |
p.
|
artikel
|
| 51 |
Improving the color stability and antioxidation activity of blueberry anthocyanins by enzymatic acylation with p-coumaric acid and caffeic acid
|
Liu, Jingna
|
|
|
130 |
C |
p.
|
artikel
|
| 52 |
Improving the lipid oxidation in pork fat processing for Chi-aroma Baijiu through pretreatments and segmented soaking with liquor
|
Wei, Daiyue
|
|
|
130 |
C |
p.
|
artikel
|
| 53 |
Improving the nutritional value and extending shelf life of red guava by adding calcium chloride
|
Ribeiro, Luiza Rocha
|
|
|
130 |
C |
p.
|
artikel
|
| 54 |
Inactivation efficacy of a sixteen UVC LED module to control foodborne pathogens on selective media and sliced deli meat and spinach surfaces
|
Kim, Do-Kyun
|
|
|
130 |
C |
p.
|
artikel
|
| 55 |
Influence of high-pressure homogenization on structural properties and enzymatic hydrolysis of milk proteins
|
Carullo, D.
|
|
|
130 |
C |
p.
|
artikel
|
| 56 |
Inhibition of Bacillus cereus by garlic (Allium sativum) essential oil during manufacture of white sufu, a traditional Chinese fermented soybean curd
|
Jin, Zekun
|
|
|
130 |
C |
p.
|
artikel
|
| 57 |
Investigation of antimicrobial properties of sage essential oil and its nanoemulsion as antimicrobial agent
|
Yazgan, Hatice
|
|
|
130 |
C |
p.
|
artikel
|
| 58 |
Is it possible to predict the microbiological quality of goat milk by physicochemical parameters?
|
Xavier, Lorena Soares
|
|
|
130 |
C |
p.
|
artikel
|
| 59 |
Mechanism of sea cucumbers (Apostichopus japonicus) body wall changes under different thermal treatment at micro-scale
|
Wang, Jie
|
|
|
130 |
C |
p.
|
artikel
|
| 60 |
Metabolic variations of organic acids, amino acids, fatty acids and aroma compounds in the pulp of different pummelo varieties
|
Zhu, Chunhua
|
|
|
130 |
C |
p.
|
artikel
|
| 61 |
Metabolomics analysis based on UHPLC-Q-TOF-MS/MS reveals effects of genistein on reducing mycotoxin citrinin production by Monascus aurantiacus Li AS3.4384
|
He, Shanshan
|
|
|
130 |
C |
p.
|
artikel
|
| 62 |
Microbial communities and amino acids during the fermentation of Wuyi Hong Qu Huangjiu
|
Liang, Zhangcheng
|
|
|
130 |
C |
p.
|
artikel
|
| 63 |
Microstructure and physicochemical properties: Effect of pre-chilling and storage time on the quality of Channel catfish during frozen storage
|
Shi, Liu
|
|
|
130 |
C |
p.
|
artikel
|
| 64 |
Modulation of aroma and flavor using dielectric barrier discharge plasma technology in a juice rich in terpenes and sesquiterpenes
|
Campelo, Pedro H.
|
|
|
130 |
C |
p.
|
artikel
|
| 65 |
Molecular formation mechanism of trans linolenic acid in thermally induced α-linolenic acid
|
Guo, Qin
|
|
|
130 |
C |
p.
|
artikel
|
| 66 |
Myristica fragrans essential oil nanoemulsion as novel green preservative against fungal and aflatoxin contamination of food commodities with emphasis on biochemical mode of action and molecular docking of major components
|
Das, Somenath
|
|
|
130 |
C |
p.
|
artikel
|
| 67 |
Novel encapsulation approach for Bifidobacterium subsp. lactis (BB-12) viability enhancement through its incorporation into a double emulsion prior to the extrusion process
|
Frakolaki, Georgia
|
|
|
130 |
C |
p.
|
artikel
|
| 68 |
Odour active compounds determined in the headspace of yellow and black plum wines (Prunus domestica L.)
|
Niimi, Jun
|
|
|
130 |
C |
p.
|
artikel
|
| 69 |
Optimization and characterization of functional cookies with addition of Tinospora cordifolia as a source of bioactive phenolic antioxidants
|
Tyagi, Prachi
|
|
|
130 |
C |
p.
|
artikel
|
| 70 |
Pathogen reduction by predatory bacteria and survival of Bdellovibrio bacteriovorus and Escherichia coli on produce and buffer treated with low-dose gamma radiation
|
Olanya, O.M.
|
|
|
130 |
C |
p.
|
artikel
|
| 71 |
Physicochemical and functional properties of proteins isolated from local beans of Turkey
|
Gundogan, Rukiye
|
|
|
130 |
C |
p.
|
artikel
|
| 72 |
Physicochemical changes in the discoloration of dried green tea noodles caused by polyphenol oxidase from wheat flour
|
Yu, Kun
|
|
|
130 |
C |
p.
|
artikel
|
| 73 |
Pickering emulsions stabilized by various plant materials: Cocoa, rapeseed press cake and lupin hulls
|
Joseph, Cécile
|
|
|
130 |
C |
p.
|
artikel
|
| 74 |
Quality and protein degradation of golden pompano (Trachinotus blochii) fillets during four drying methods
|
Zhang, Jiahui
|
|
|
130 |
C |
p.
|
artikel
|
| 75 |
Rapid determination of nine N-nitrosamines in dry-cured mackerel (Scomberomorus niphonius) using salting out homogeneous phase extraction with acetonitrile followed by GC-MS/MS
|
Dong, Hao
|
|
|
130 |
C |
p.
|
artikel
|
| 76 |
Recovery of high-content ω–3 fatty acid oil from raspberry (Rubus idaeus L.) seeds: Chemical composition and functional quality
|
Marić, Boško
|
|
|
130 |
C |
p.
|
artikel
|
| 77 |
Simultaneous determination of carotenoids, tocopherols and phylloquinone in 12 Brassicaceae vegetables
|
Lee, Hui Wen
|
|
|
130 |
C |
p.
|
artikel
|
| 78 |
Supercritical extracts of wild thyme (Thymus serpyllum L.) by-product as natural antioxidants in ground pork patties
|
Šojić, Branislav
|
|
|
130 |
C |
p.
|
artikel
|
| 79 |
The effects of removing aflatoxin B1 and T-2 toxin by lactic acid bacteria in high-salt fermented fish product medium under growth stress
|
Ye, Lin
|
|
|
130 |
C |
p.
|
artikel
|
| 80 |
The microbiota of Kalathaki and Melichloro Greek artisanal cheeses comprises functional lactic acid bacteria
|
Zoumpopoulou, Georgia
|
|
|
130 |
C |
p.
|
artikel
|
| 81 |
The PCR-HCR dual signal amplification strategy for ultrasensitive detection of Escherichia coli O157:H7 in milk
|
Liang, Taobo
|
|
|
130 |
C |
p.
|
artikel
|
| 82 |
The potential improvements of naked barley pretreatments on GABA, β-glucan, and antioxidant properties
|
AL-Ansi, Waleed
|
|
|
130 |
C |
p.
|
artikel
|
| 83 |
The stability of antioxidant and ACE-inhibitory peptides as influenced by peptide sequences
|
Mirzaei, Mahta
|
|
|
130 |
C |
p.
|
artikel
|
| 84 |
The texture of fresh rice noodles as affected by the physicochemical properties and starch fine structure of aged paddy
|
Yi, Cuiping
|
|
|
130 |
C |
p.
|
artikel
|
| 85 |
Toward the implementation of mid-infrared spectroscopy along the processing chain to improve quality of the tomato based products
|
Bureau, Sylvie
|
|
|
130 |
C |
p.
|
artikel
|
| 86 |
Using stirring and homogenization to improve the fermentation profile and physicochemical characteristics of set yogurt from fresh, refrigerated and frozen/thawed sheep milk
|
Tribst, Alline Artigiani Lima
|
|
|
130 |
C |
p.
|
artikel
|
| 87 |
Utilization of front-face fluorescence spectroscopy for monitoring lipid oxidation during Lebanese Qishta aging
|
Najib, Mustapha
|
|
|
130 |
C |
p.
|
artikel
|
| 88 |
Utilization of strawberry and raspberry waste for the extraction of bioactive compounds by deep eutectic solvents
|
Vázquez-González, Marcos
|
|
|
130 |
C |
p.
|
artikel
|
| 89 |
Utilization of undesirable heat-induced precipitates/sediments in soy sauce production to fabricate nanoparticles for curcumin delivery
|
Sun, Yuanyuan
|
|
|
130 |
C |
p.
|
artikel
|
| 90 |
Water sorption and glass transition in freeze-dried persimmon slices. Effect on physical properties and bioactive compounds
|
González, Cristina M.
|
|
|
130 |
C |
p.
|
artikel
|
| 91 |
Withering degree affects flavor and biological activity of black tea: A non-targeted metabolomics approach
|
Zhou, Jingtao
|
|
|
130 |
C |
p.
|
artikel
|
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