| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Algae Chlorella vulgaris as a factor conditioning the survival of Lactobacillus spp. in adverse environmental conditions
|
Sylwia, Ścieszka
|
|
|
133 |
C |
p.
|
artikel
|
| 2 |
Analysis of quality and microstructure of freshly potato strips fried with different oils
|
Li, Peiyan
|
|
|
133 |
C |
p.
|
artikel
|
| 3 |
A novel low-field NMR biosensor based on dendritic superparamagnetic iron oxide nanoparticles for the rapid detection of Salmonella in milk
|
Li, Ting
|
|
|
133 |
C |
p.
|
artikel
|
| 4 |
Antioxidant activity and inhibitory mechanism of γ-oryzanol as influenced by the unsaturation degree of lipid systems
|
Toorani, Mohamad Reza
|
|
|
133 |
C |
p.
|
artikel
|
| 5 |
Antioxidant activity and synergism of canolol and α-tocopherol in rapeseed oil is affected by the presence of phospholipid association colloids
|
Rokosik, Ewa
|
|
|
133 |
C |
p.
|
artikel
|
| 6 |
Aqueous enzymatic extraction of polyunsaturated fatty acid–rich sacha inchi (Plukenetia volubilis L.) seed oil: An eco-friendly approach
|
Nguyen, Hoang Chinh
|
|
|
133 |
C |
p.
|
artikel
|
| 7 |
A symbiotic dessert composed of yam (Dioscorea sp.) and Ubá mango pulp (Mangifera indica L.)
|
de Almeida Costa, Nataly
|
|
|
133 |
C |
p.
|
artikel
|
| 8 |
Behavior of Mycobacterium avium paratuberculosis in Lighvan cheese tracked by propidium monoazide qPCR and culture
|
Hanifian, Shahram
|
|
|
133 |
C |
p.
|
artikel
|
| 9 |
Bioconversion of chitin waste using a cold-adapted chitinase to produce chitin oligosaccharides
|
Fu, Xing
|
|
|
133 |
C |
p.
|
artikel
|
| 10 |
Cabbage (Brassica oleracea L. var. capitata) fermentation: Variation of bioactive compounds, sum of ranking differences and cluster analysis
|
Drašković Berger, Mirna
|
|
|
133 |
C |
p.
|
artikel
|
| 11 |
Caffeoyl substitution changes the inhibition mode of tartaric acid against α-amylase: Analysis of the enzyme inhibition by four caffeic and tartaric acid derivates
|
Bai, Fangting
|
|
|
133 |
C |
p.
|
artikel
|
| 12 |
Changes in the structure and emulsification properties of pea protein isolate during grinding
|
Liu, Qiaozhen
|
|
|
133 |
C |
p.
|
artikel
|
| 13 |
Characterization of jabuticaba (Plinia cauliflora) peel flours and prediction of compounds by FTIR analysis
|
Resende, Laís M.
|
|
|
133 |
C |
p.
|
artikel
|
| 14 |
Characterizing the changes of bovine milk serum proteins after simulated industrial processing
|
Liu, Yaowei
|
|
|
133 |
C |
p.
|
artikel
|
| 15 |
Citric acid water-based solution for blueberry bagasse anthocyanins recovery: Optimization and comparisons with microwave-assisted extraction (MAE).
|
Ferreira, Lauren Fresinghelli
|
|
|
133 |
C |
p.
|
artikel
|
| 16 |
Classification of raw Pu-erh teas with different storage time based on characteristic compounds and effect of storage environment
|
Zhou, Binxing
|
|
|
133 |
C |
p.
|
artikel
|
| 17 |
Collateral adaptive responses induced by desiccation stress in Salmonella enterica
|
Abdelhamid, Ahmed G.
|
|
|
133 |
C |
p.
|
artikel
|
| 18 |
Combination of essential oils in dairy products: A review of their functions and potential benefits
|
Mishra, Abhay Prakash
|
|
|
133 |
C |
p.
|
artikel
|
| 19 |
Comparative proteomic analysis of hulless barley cultivars (Hordeum vulgare L.) differing distinctly in β-glucan content
|
Zhang, Guoqiang
|
|
|
133 |
C |
p.
|
artikel
|
| 20 |
Comprehensive chemometric classification of snack products based on their near infrared spectra
|
Benes, Eszter
|
|
|
133 |
C |
p.
|
artikel
|
| 21 |
Data fusion of UPLC data, NIR spectra and physicochemical parameters with chemometrics as an alternative to evaluating kombucha fermentation
|
Barbosa, Cosme Damião
|
|
|
133 |
C |
p.
|
artikel
|
| 22 |
Decontamination of Listeria monocytogenes in enoki mushrooms using a 405-nm light-emitting diode illumination combined with organic acid dipping
|
Yoon, Jae-Hyun
|
|
|
133 |
C |
p.
|
artikel
|
| 23 |
Development and evaluation of chapatti quality of high amylose wheat mutants on the basis of physicochemical, textural and sensory characteristics
|
Rahim, Mohammed Saba
|
|
|
133 |
C |
p.
|
artikel
|
| 24 |
Development of PVA/EVA-based bilayer active film and its application to mutton
|
Song, Wenlong
|
|
|
133 |
C |
p.
|
artikel
|
| 25 |
Dietary curcumin decreased lipid oxidation and enhanced the myofibrillar protein structure of the duck (Anas Platyrhynchos) breast muscle when subjected to storage
|
Jin, Sanjun
|
|
|
133 |
C |
p.
|
artikel
|
| 26 |
Distinguishing between saturated and unsaturated meads based on their chemical characteristics
|
Bednarek, Marta
|
|
|
133 |
C |
p.
|
artikel
|
| 27 |
Effect of constant and fluctuating temperatures during frozen storage on quality of marinated fillets from Atlantic and Baltic herrings (Clupea harengus)
|
Szymczak, Mariusz
|
|
|
133 |
C |
p.
|
artikel
|
| 28 |
Effect of d-glucose on the chemical characteristics and irradiation off-odor performance in porcine meat emulsion system
|
Li, Chengliang
|
|
|
133 |
C |
p.
|
artikel
|
| 29 |
Effect of four kinds of natural antimicrobial compounds on the biofilm formation ability of Listeria monocytogenes isolated from beef processing plants in China
|
Liu, Yunge
|
|
|
133 |
C |
p.
|
artikel
|
| 30 |
Effect of improved extrusion cooking technology on structure, physiochemical and nutritional characteristics of physically modified buckwheat flour: Its potential use as food ingredients
|
Cheng, Weiwei
|
|
|
133 |
C |
p.
|
artikel
|
| 31 |
Effect of in vitro gastrointestinal digestion on bioaccessibility of phenolic compounds and antioxidant capacity of crustaceans residues with potential antidiabetic impact
|
Pereira, Ubatã Corrêa
|
|
|
133 |
C |
p.
|
artikel
|
| 32 |
Effect of solid-state fermentation over the release of phenolic compounds from brewer's spent grain revealed by UPLC-MSE
|
da Costa Maia, Ingrid
|
|
|
133 |
C |
p.
|
artikel
|
| 33 |
Effect of traditional and radiofrequency assisted thermal processing on the gel firmness of egg white powder
|
Kar, Alisha
|
|
|
133 |
C |
p.
|
artikel
|
| 34 |
Effect of ultrasound assisted treatment and microwave combined with water bath heating on gel properties of surimi-crabmeat mixed gels
|
Liang, Feng
|
|
|
133 |
C |
p.
|
artikel
|
| 35 |
Effect of ultraviolet treatment (UV–C) combined with nisin on industrialized orange juice in Alicyclobacillus acidoterrestris spores
|
Ferreira, Taiana Varela
|
|
|
133 |
C |
p.
|
artikel
|
| 36 |
Effects of carboxymethylation, acidic treatment, hydroxypropylation and heating combined with enzymatic hydrolysis on structural and physicochemical properties of palm kernel expeller dietary fiber
|
Zheng, Yajun
|
|
|
133 |
C |
p.
|
artikel
|
| 37 |
Effects of different brewing processes on the volatile flavor profiles of Chinese vinegar determined by HS-SPME-AEDA with GC-MS and GC-O
|
Al-Dalali, Sam
|
|
|
133 |
C |
p.
|
artikel
|
| 38 |
Effects of Lactobacillus plantarum CD101 and Staphylococcus simulans NJ201 on proteolytic changes and bioactivities (antioxidant and antihypertensive activities) in fermented pork sausage
|
Kong, Ya-wen
|
|
|
133 |
C |
p.
|
artikel
|
| 39 |
Effects of spray-drying temperature on the physicochemical properties and polymethoxyflavone loading efficiency of citrus oil microcapsules
|
Ren, Wenbo
|
|
|
133 |
C |
p.
|
artikel
|
| 40 |
Effects of ultra-high pressure treatment on the protein denaturation and water properties of red swamp crayfish (Procambarus clarkia)
|
Shi, Liu
|
|
|
133 |
C |
p.
|
artikel
|
| 41 |
Emulsification and dilatational surface rheology of ultrasonicated milk fat globule membrane (MFGM) materials
|
Chen, Min
|
|
|
133 |
C |
p.
|
artikel
|
| 42 |
Encapsulation of grape seed phenolics from winemaking byproducts in hydrogel microbeads – Impact of food matrix and processing on the inhibitory activity towards α-glucosidase
|
Pedrali, Davide
|
|
|
133 |
C |
p.
|
artikel
|
| 43 |
Enhanced extraction of phytic acid from rice hulls with enzymatic treatment and production of ethanol from reducing sugars in hydrolyzed rice hulls after extraction of phytic acid
|
Sim, Gi-Yong
|
|
|
133 |
C |
p.
|
artikel
|
| 44 |
Enhancement of phenolic compounds extraction from grape pomace by high voltage atmospheric cold plasma
|
Bao, Yiwen
|
|
|
133 |
C |
p.
|
artikel
|
| 45 |
Escherichia coli O157 in fish: Prevalence, antimicrobial resistance, biofilm formation capacity, and molecular characterization
|
Onmaz, Nurhan Ertas
|
|
|
133 |
C |
p.
|
artikel
|
| 46 |
Exogenous addition of muicle (Justicia spicigera Schechtendal) extract to white maize tortillas affects the antioxidant activity, texture, color, and in vitro starch digestibility
|
Alvarez-Poblano, L.
|
|
|
133 |
C |
p.
|
artikel
|
| 47 |
Expressible fluid measurements of broiler breast meat affected by emerging muscle abnormalities
|
Yu, Xiang
|
|
|
133 |
C |
p.
|
artikel
|
| 48 |
Extracts from strawberry by-products rich in phenolic compounds reduce the activity of apple polyphenol oxidase
|
Villamil-Galindo, Esteban
|
|
|
133 |
C |
p.
|
artikel
|
| 49 |
Fate and survival of Listeria monocytogenes and Escherichia coli O157:H7 during ripening of cheddar cheeses manufactured from unpasteurized raw milk
|
Chon, Jung-Whan
|
|
|
133 |
C |
p.
|
artikel
|
| 50 |
Feedback inhibition of the prephenate dehydratase from Saccharomyces cerevisiae and its mutation in huangjiu (Chinese rice wine) yeast
|
Liu, Shuangping
|
|
|
133 |
C |
p.
|
artikel
|
| 51 |
Formation of viable, but putatively non-culturable (VPNC) cells of beer-spoilage lactobacilli growing in biofilms
|
Wang, Zengyan
|
|
|
133 |
C |
p.
|
artikel
|
| 52 |
Formulation of choline chloride/ascorbic acid natural deep eutectic solvent: Characterization, solubilization capacity and antioxidant property
|
Ling, Jordy Kim Ung
|
|
|
133 |
C |
p.
|
artikel
|
| 53 |
Functional properties and predicted glycemic index of gluten free cereal, pseudocereal and legume flours
|
Di Cairano, Maria
|
|
|
133 |
C |
p.
|
artikel
|
| 54 |
Garcinia spp. extract incorporated icing medium as a natural preservative for shelf life enhancement of chilled Indian mackerel (Rastrelliger kanagurta)
|
Apang, Toni
|
|
|
133 |
C |
p.
|
artikel
|
| 55 |
Gelatinization of octenyl succinate starch affects oil encapsulation in melt extrusion
|
Zhang, Jian
|
|
|
133 |
C |
p.
|
artikel
|
| 56 |
High resolution real-time PCR melting curve assay for identification of top five Penaeidae shrimp species
|
Sharma, Laxmi
|
|
|
133 |
C |
p.
|
artikel
|
| 57 |
HPLC-DAD phenolic profiles, antibiofilm, anti-quorum sensing and enzyme inhibitory potentials of Camellia sinensis (L.) O. Kuntze and Curcuma longa L.
|
Tamfu, Alfred Ngenge
|
|
|
133 |
C |
p.
|
artikel
|
| 58 |
Identification of an IgE epitope of soybean allergen Gly m Bd 60K
|
He, MengXue
|
|
|
133 |
C |
p.
|
artikel
|
| 59 |
IFC - Aims & Scope, Copyright, Publication information, Orders & Claims, Advertising information, Author inquiries, Permissions, Funding body, Permanence of paper and GFA link in double column
|
|
|
|
133 |
C |
p.
|
artikel
|
| 60 |
Impact of closure material on the chemical and sensory profiles of grappa during storage in bottle
|
Tchouakeu Betnga, Prudence Fleur
|
|
|
133 |
C |
p.
|
artikel
|
| 61 |
Impact of SO2 and bentonite addition during fermentation on volatile profile of two varietal white wines
|
Almeida Santos, Cátia V.
|
|
|
133 |
C |
p.
|
artikel
|
| 62 |
Improvement of the phenolic content, antioxidant activity, and nutritional quality of tofu fermented with Actinomucor elegans
|
Yin, Liqing
|
|
|
133 |
C |
p.
|
artikel
|
| 63 |
Improvement of the shelf life of raw ground goat meat by using biosurfactants produced by lactobacilli strains as biopreservatives
|
Mouafo, Hippolyte Tene
|
|
|
133 |
C |
p.
|
artikel
|
| 64 |
Improving roller milling technology using the break, sizing, and reduction systems for flour differentiation
|
Cappelli, Alessio
|
|
|
133 |
C |
p.
|
artikel
|
| 65 |
Improving the enzyme property of ornithine transcarbamylase from Lactobacillus brevis through site-directed mutation
|
Fang, Ruosi
|
|
|
133 |
C |
p.
|
artikel
|
| 66 |
Inactivation of Bacillus cereus from pork by thermal, non-thermal and single-frequency/multi-frequency thermosonication: Modelling and effects on physicochemical properties.
|
Owusu-Ansah, Patrick
|
|
|
133 |
C |
p.
|
artikel
|
| 67 |
Inactivation of Campylobacter jejuni in moisture enhanced non-intact chicken patties by double pan-broiling as affected by cooking set-up temperature and pump rate
|
Jiang, Wentao
|
|
|
133 |
C |
p.
|
artikel
|
| 68 |
Influence of l-histidine and l-lysine on the phosphorylation of myofibrillar and sarcoplasmic proteins from chicken breast in response to salting
|
Yawei, Zhang
|
|
|
133 |
C |
p.
|
artikel
|
| 69 |
Influence of mixed probiotics on the the bioactive composition, antioxidant activity and appearance of fermented red bayberry pomace
|
Zhu, Yanyun
|
|
|
133 |
C |
p.
|
artikel
|
| 70 |
Interaction effect of phenolic compounds on Alaska Pollock skin gelatin and associated changes
|
Poungchawanwong, Supanooch
|
|
|
133 |
C |
p.
|
artikel
|
| 71 |
Inulin-based emulsion filled gel as fat replacer in shortbread cookies: Effects during storage
|
Paciulli, Maria
|
|
|
133 |
C |
p.
|
artikel
|
| 72 |
Investigating the effects of nisin and free fatty acid combined treatment on Listeria monocytogenes inactivation
|
Zhou, Jiacheng
|
|
|
133 |
C |
p.
|
artikel
|
| 73 |
Investigation of the synthesis of biogenic amines and quality during high-salt liquid-state soy sauce fermentation
|
Liu, Bin
|
|
|
133 |
C |
p.
|
artikel
|
| 74 |
In vitro starch digestibility, cooking quality, rheology and sensory properties of gluten-free pregelatinized rice noodle enriched with germinated chickpea flour
|
Sofi, Sajad Ahmad
|
|
|
133 |
C |
p.
|
artikel
|
| 75 |
Limited hydrolysis of dehulled walnut (Juglans regia L.) proteins using trypsin: Functional properties and structural characteristics
|
Jin, Feng
|
|
|
133 |
C |
p.
|
artikel
|
| 76 |
Matrix solid-phase dispersion extraction method for HPLC determination of flavonoids from buckwheat sprouts
|
Mansur, Ahmad Rois
|
|
|
133 |
C |
p.
|
artikel
|
| 77 |
Microencapsulation of a craft beer, nutritional composition, antioxidant stability, and drink acceptance
|
Maia, Paola D.D.S.
|
|
|
133 |
C |
p.
|
artikel
|
| 78 |
Microencapsulation of copigmented anthocyanins using double emulsion followed by complex coacervation: Preparation, characterization and stability
|
Kanha, Nattapong
|
|
|
133 |
C |
p.
|
artikel
|
| 79 |
Microencapsulation of wild pomegranate flavedo phenolics by lyophilization: Effect of maltodextrin concentration, structural morphology, functional properties, elemental composition and ingredient for development of functional beverage
|
Hamid,
|
|
|
133 |
C |
p.
|
artikel
|
| 80 |
Microwave assisted extraction of inositols for the valorization of legume by-products
|
Zuluaga, Ana M.
|
|
|
133 |
C |
p.
|
artikel
|
| 81 |
Microwave-assisted hot air convective drying of whole cranberries subjected to various initial treatments
|
Staniszewska, Izabela
|
|
|
133 |
C |
p.
|
artikel
|
| 82 |
Microwave-assisted synthesis of catalytic silver nanoparticles by hyperpigmented tomato skins: A green approach
|
Carbone, Katya
|
|
|
133 |
C |
p.
|
artikel
|
| 83 |
Modeling Salmonella enterica fate in fresh-cut pepper (Capsicum annuum L.) during storage as a function of temperature and relative humidity
|
Rodrigues Marques Ferreira, Ítalo Henrique
|
|
|
133 |
C |
p.
|
artikel
|
| 84 |
Modeling the impact of water activity, pH, and calcium propionate on the germination of single spores of Penicillium paneum
|
Santos, Juliana L.P.
|
|
|
133 |
C |
p.
|
artikel
|
| 85 |
Moisture sorption characteristics and quality changes during storage in defatted soy incorporated maize-millet based extruded product
|
Sahu, Chandrahas
|
|
|
133 |
C |
p.
|
artikel
|
| 86 |
Monitoring microbial succession and metabolic activity during manual and mechanical solid-state fermentation of Chinese cereal vinegar
|
Zhang, Qiang
|
|
|
133 |
C |
p.
|
artikel
|
| 87 |
Nanofiltration as a potential process for the reduction of sugar in apple juices on an industrial scale
|
Pruksasri, Suwattana
|
|
|
133 |
C |
p.
|
artikel
|
| 88 |
Nature of the inactivation by high hydrostatic pressure of natural contaminating microorganisms and inoculated Salmonella Typhimurium and E. coli O157:H7 on insect protein-based gel particles
|
Marin, Cuauhtemoc
|
|
|
133 |
C |
p.
|
artikel
|
| 89 |
Non-thermal effects of microwave processing on inactivation of Clostridium Sporogenes inoculated in salmon fillets
|
Guo, Changkai
|
|
|
133 |
C |
p.
|
artikel
|
| 90 |
Nutrient density of common African indigenous/local complementary porridge samples
|
Makame, James
|
|
|
133 |
C |
p.
|
artikel
|
| 91 |
Nutritional and technological properties of non-traditional einkorn (Triticum monococcum) wheat pasta
|
Hidalgo, Alyssa
|
|
|
133 |
C |
p.
|
artikel
|
| 92 |
Nutritional composition, enzyme activities and bioactive compounds of mung bean (Vigna radiata L.) germinated under dark and light conditions
|
Van Hung, Pham
|
|
|
133 |
C |
p.
|
artikel
|
| 93 |
Occurrence and enumeration of rope-producing spore forming bacteria in flour and their spoilage potential in different bread formulations
|
Pereira, Ana Paula M.
|
|
|
133 |
C |
p.
|
artikel
|
| 94 |
Oil-assisted extraction of polyphenols from press cake to enhance oxidative stability of flaxseed oil
|
Fruehwirth, Sarah
|
|
|
133 |
C |
p.
|
artikel
|
| 95 |
Optimization of anthocyanidins conversion using chokeberry pomace rich in polymeric proanthocyanidins and cellular antioxidant activity analysis
|
Gao, Ningxuan
|
|
|
133 |
C |
p.
|
artikel
|
| 96 |
Optimization of gluten-free functional noodles formulation enriched with fish gelatin hydrolysates
|
Wangtueai, Sutee
|
|
|
133 |
C |
p.
|
artikel
|
| 97 |
Optimizing the formulation for a pomegranate-amla-muskmelon based mixed fruit beverage using sensory analysis and evaluating its thermal stability
|
Bhalerao, Prasanna Prakash
|
|
|
133 |
C |
p.
|
artikel
|
| 98 |
Partial substitution of sheep and goat milks of various fat contents by the respective sweet buttermilks: Effect of cream heat treatment
|
Sakkas, Lambros
|
|
|
133 |
C |
p.
|
artikel
|
| 99 |
Physicochemical and emulsifying properties of orange fibers stabilized oil-in-water emulsions
|
Huang, Li
|
|
|
133 |
C |
p.
|
artikel
|
| 100 |
Physicochemical and functional properties of dietary fiber from Nannochloropsis oceanica: A comparison of alkaline and ultrasonic-assisted alkaline extractions
|
Ding, Qingzhi
|
|
|
133 |
C |
p.
|
artikel
|
| 101 |
Predicting liquid loss of frozen and thawed cod from hyperspectral imaging
|
Anderssen, Kathryn E.
|
|
|
133 |
C |
p.
|
artikel
|
| 102 |
Preparation of antifogging and enhanced antimicrobial biopolymer coating and its applications in lettuce preservation
|
Li, Yiping
|
|
|
133 |
C |
p.
|
artikel
|
| 103 |
Preparation of potato flour by freeze-thaw pretreatment: Effect of different thawing methods on hot-air drying process and physicochemical properties
|
Shen, Guanghui
|
|
|
133 |
C |
p.
|
artikel
|
| 104 |
Proteolytic activity, antioxidant, and α-Amylase inhibitory activity of yogurt enriched with coriander and cumin seeds
|
Shori, Amal Bakr
|
|
|
133 |
C |
p.
|
artikel
|
| 105 |
Proteomic and physicochemical characteristics: The search for a quality profile of beans (Phaseolus vulgaris L.) during long-term storage
|
Ávila, Bianca Pio
|
|
|
133 |
C |
p.
|
artikel
|
| 106 |
Reduction of biogenic amines formation during soybean paste fermentation by using Staphylococcus carnosus M43 and Pediococcus acidilactici M28 as starter culture
|
Zhao, Jiadi
|
|
|
133 |
C |
p.
|
artikel
|
| 107 |
Rehydration of whey protein isolate: Effect of temperature, water activity, and storage time
|
Al-Jassar, Sarah A.
|
|
|
133 |
C |
p.
|
artikel
|
| 108 |
Rheological and physicochemical properties of novel low-fat emulgels containing flaxseed oil as a rich source of ω-3 fatty acids
|
Nasirpour-Tabrizi, Parisa
|
|
|
133 |
C |
p.
|
artikel
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| 109 |
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Separation, UPLC-QTOF-MS/MS analysis, and antioxidant activity of hydrolyzable tannins from water caltrop (Trapa quadrispinosa) pericarps
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Synthesis of MCFA and PUFA rich oils by enzymatic structuring of flax oil with single cell oils
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Technological characteristics of Lactobacillus spp. isolated from Iranian raw milk Motal cheese
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The effects of koruk products used as marination liquids against foodborne pathogens (Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Typhimurium) inoculated on poultry meat
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The effects of limonene on the crystallization of palm oil
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Thermomechanical behaviors and protein polymerization in bread dough modified by bran components and transglutaminase
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The thermal oxidation evolution and relationship of unsaturated fatty acids and characteristic functional groups in blended oils with raspberry seed oil during deep-frying process by low field nuclear magnetic resonance and 1H nuclear magnetic resonance
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Towards a starter culture of Lactobacillus plantarum AFS13: Assessment of more relevant effects for in vitro production and preservation thereof, via fractional factorial design methodology
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