| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A comparison of Listeria monocytogenes contamination in bagged and un-bagged lettuce in supermarkets
|
Kyere, Emmanuel O.
|
|
|
134 |
C |
p.
|
artikel
|
| 2 |
Alternating current electric field inhibits browning of Pleurotus ostreatus via inactivation of oxidative enzymes during postharvest storage
|
Hsieh, Chun-Chi
|
|
|
134 |
C |
p.
|
artikel
|
| 3 |
An innovative two-step enzyme-assisted aqueous extraction for the production of reduced bitterness soybean protein hydrolysates with high nutritional value
|
Tong, Xiaohong
|
|
|
134 |
C |
p.
|
artikel
|
| 4 |
Antibacterial activity against Staphylococcus aureus of curcumin-loaded chitosan spray coupled with photodynamic treatment
|
Li, Tianmi
|
|
|
134 |
C |
p.
|
artikel
|
| 5 |
Application of combining ozone and UV-C sterilizations in the artificial drying of persimmon fruits
|
Chen, Xiaoxi
|
|
|
134 |
C |
p.
|
artikel
|
| 6 |
Arcobacter species detection in Italian composite foods
|
Mottola, Anna
|
|
|
134 |
C |
p.
|
artikel
|
| 7 |
Are ohmic heating-treated whey dairy beverages an innovation? Insights of the Q methodology
|
Coimbra, Lorena O.
|
|
|
134 |
C |
p.
|
artikel
|
| 8 |
A robust and novel methodology for the optimal targeting of leafy vegetable mix soup formulations
|
Mondal, Imdadul Hoque
|
|
|
134 |
C |
p.
|
artikel
|
| 9 |
Assessment of the formation of A-type proanthocyanidin by model reaction to blueberry extract and epicatechin
|
Li, Wei
|
|
|
134 |
C |
p.
|
artikel
|
| 10 |
Assessment of total antioxidant capacity of altiplano colored quinoa (Chenopodium quinoa willd) by visible and near-infrared diffuse reflectance spectroscopy and chemometrics
|
Macavilca, Edwin A.
|
|
|
134 |
C |
p.
|
artikel
|
| 11 |
Astaxanthin-loaded zein/calcium alginate composite microparticles: Characterization, molecular interaction and release kinetics in fatty food simulant system
|
Song, Ru
|
|
|
134 |
C |
p.
|
artikel
|
| 12 |
Beneficiation of food processing by-products through extraction of bioactive compounds using neoteric solvents
|
Saini, Anuradha
|
|
|
134 |
C |
p.
|
artikel
|
| 13 |
Bioactivity and safety of whey peptides
|
Zhao, Changhui
|
|
|
134 |
C |
p.
|
artikel
|
| 14 |
Bio-enrichment of oilseed cakes by Mortierella alpina under solid-state fermentation
|
Ferreira, Marta
|
|
|
134 |
C |
p.
|
artikel
|
| 15 |
Bread-making performance of durum wheat as affected by sprouting
|
Cardone, Gaetano
|
|
|
134 |
C |
p.
|
artikel
|
| 16 |
Carbonation of not from concentrate apple juice positively impacts shelf-life
|
Park, Su Jeong
|
|
|
134 |
C |
p.
|
artikel
|
| 17 |
Cell wall and DNA damage of Staphylococcus aureus by bacteriocin BM1157
|
Yi, Lanhua
|
|
|
134 |
C |
p.
|
artikel
|
| 18 |
Changes in bovine milk fat globule membrane protein components of cream caused by different extent of churning using a label-free proteomic approach
|
Zheng, Shan
|
|
|
134 |
C |
p.
|
artikel
|
| 19 |
Changes in protein profile, bioactive potential and enzymatic activities of gluten-free flours obtained from hulled and dehulled oat varieties as affected by germination conditions
|
Aparicio-García, Natalia
|
|
|
134 |
C |
p.
|
artikel
|
| 20 |
Characterization and anti-hyper-lipidemic effect of micro encapsulated phytosterol enriched cheddar cheese
|
Hussain, Muhammad
|
|
|
134 |
C |
p.
|
artikel
|
| 21 |
Characterized nano-size curcumin and rosemary oil for the limitation microbial spoilage of rainbow trout fillets
|
Ceylan, Zafer
|
|
|
134 |
C |
p.
|
artikel
|
| 22 |
Chlorella sorokiniana: A new alternative source of carotenoids and proteins for gluten-free bread
|
Diprat, Andressa Bacalau
|
|
|
134 |
C |
p.
|
artikel
|
| 23 |
Cold plasma enhances drying and color, rehydration ratio and polyphenols of wolfberry via microstructure and ultrastructure alteration
|
Zhou, Yu-Hao
|
|
|
134 |
C |
p.
|
artikel
|
| 24 |
Comparison and chemical structure-related basis of species discrimination of animal fats by Raman spectroscopy using near-infrared and visible excitation lasers
|
Gao, Fei
|
|
|
134 |
C |
p.
|
artikel
|
| 25 |
Comparison of physical, microstructural, antioxidant and enzymatic properties of pineapple cubes treated with conventional heating, ohmic heating and high-pressure processing
|
Rinaldi, Massimiliano
|
|
|
134 |
C |
p.
|
artikel
|
| 26 |
Complexation between soy peptides and epigallocatechin-3-gallate (EGCG): Formation mechanism and morphological characterization
|
Lan, Tian
|
|
|
134 |
C |
p.
|
artikel
|
| 27 |
Composition and quality of poppy (P apaver somniferum L.) seed oil depending on the extraction method
|
Dąbrowski, Grzegorz
|
|
|
134 |
C |
p.
|
artikel
|
| 28 |
Concentration-dependent improvement of gelling ability of soy proteins by preheating or ultrasound treatment
|
Wang, Jiamei
|
|
|
134 |
C |
p.
|
artikel
|
| 29 |
Control of the extractable content of bioactive compounds in coffee beans by near infrared hyperspectral imaging
|
Nogales-Bueno, Julio
|
|
|
134 |
C |
p.
|
artikel
|
| 30 |
Coronaviruses – Potential human threat from foodborne transmission?
|
Thippareddi, Harshavardhan
|
|
|
134 |
C |
p.
|
artikel
|
| 31 |
Dehydration of wolfberry fruit using pulsed vacuum drying combined with carboxymethyl cellulose coating pretreatment
|
Yu, Fen
|
|
|
134 |
C |
p.
|
artikel
|
| 32 |
Deterioration mechanism of minced mutton induced by Fenton oxidation treatment
|
Zhang, Hailu
|
|
|
134 |
C |
p.
|
artikel
|
| 33 |
Determination of C. botulinum presence in pollen samples collected from different regions of Turkey by Real-Time PCR
|
Gücükoğlu, Ali
|
|
|
134 |
C |
p.
|
artikel
|
| 34 |
Effect of added psyllium and food enzymes on quality attributes and shelf life of chickpea-based gluten-free bread
|
Santos, Fernanda G.
|
|
|
134 |
C |
p.
|
artikel
|
| 35 |
Effect of antioxidant supplementation on the polysulfides of white wines
|
Nardin, Tiziana
|
|
|
134 |
C |
p.
|
artikel
|
| 36 |
Effect of cellulose nanofiber-based coating with chitosan and trans-cinnamaldehyde on the microbiological safety and quality of cantaloupe rind and fresh-cut pulp. Part 1: Microbial safety
|
Zhang, Jin
|
|
|
134 |
C |
p.
|
artikel
|
| 37 |
Effect of chestnut flour and probiotic microorganism on the functionality of dry-cured meat sausages
|
Sirini, N.
|
|
|
134 |
C |
p.
|
artikel
|
| 38 |
Effect of cinnamon essential oil nanoemulsion emulsified by OSA modified starch on the structure and properties of pullulan based films
|
Feng, Xiao
|
|
|
134 |
C |
p.
|
artikel
|
| 39 |
Effect of fatty acids on the flavor formation of fish sauce
|
Ding, Anzi
|
|
|
134 |
C |
p.
|
artikel
|
| 40 |
Effect of grape pomace powder addition on chemical, nutritional and technological properties of cakes
|
Nakov, Gjore
|
|
|
134 |
C |
p.
|
artikel
|
| 41 |
Effect of heat treatment on physicochemical state and in vitro digestion of salt-soluble protein from Pacific oyster (Crassostrea gigas)
|
Zhang, Fan
|
|
|
134 |
C |
p.
|
artikel
|
| 42 |
Effect of high pressure homogenization on sugar beet pulp: Physicochemical, thermal and structural properties
|
Huang, Xin
|
|
|
134 |
C |
p.
|
artikel
|
| 43 |
Effect of hydrogen peroxide on the dehydrogenase and quinone-reductase activity of irradiated Lactobacillus plantarum cells
|
Kalneniece, Kristine
|
|
|
134 |
C |
p.
|
artikel
|
| 44 |
Effect of ice maturation, freezing and heat treatment on the peelability and quality of cold water shrimps (Pandalus borealis)
|
Gringer, Nina
|
|
|
134 |
C |
p.
|
artikel
|
| 45 |
Effect of protein types on structure and digestibility of starch-protein-lipids complexes
|
Lin, Li
|
|
|
134 |
C |
p.
|
artikel
|
| 46 |
Effect of spray and freeze drying on physico-chemical, functional, moisture sorption and morphological characteristics of camel milk powder
|
Deshwal, Gaurav Kr
|
|
|
134 |
C |
p.
|
artikel
|
| 47 |
Effect of steviol glycosides as sugar substitute on the probiotic fermentation in milk gels enriched with red beetroot (Beta vulgaris L.) bioactive compounds
|
Ozdemir, Tugce
|
|
|
134 |
C |
p.
|
artikel
|
| 48 |
Effect of UV-C radiation treatment on microbial load and antioxidant capacity in hot pepper, fennel and coriander
|
Hassan, Amro B.
|
|
|
134 |
C |
p.
|
artikel
|
| 49 |
Effect of ZnO nanoparticles combined radio frequency pasteurization on the protein structure and water state of chicken thigh meat
|
Xu, Jicheng
|
|
|
134 |
C |
p.
|
artikel
|
| 50 |
Effects of antioxidants of bamboo leaves (AOB) on the oxidative susceptibility of glycerophosphocholine and glycerophosphoethanolamine in dried scallop (Argopecten irradians) adductor muscle during storage
|
Xie, Hong-Kai
|
|
|
134 |
C |
p.
|
artikel
|
| 51 |
Effects of bacteriophage on inhibition and removal of mixed biofilm of enterohemorrhagic Escherichia coli O157:H7 and O91:H-
|
Zhang, Yu
|
|
|
134 |
C |
p.
|
artikel
|
| 52 |
Effects of γ-polyglutamic acid on the physicochemical properties and microstructure of grass carp (Ctenopharyngodon idellus) surimi during frozen storage
|
Tao, Lu
|
|
|
134 |
C |
p.
|
artikel
|
| 53 |
Effects of radio frequency on physicochemical properties of powdered infant formula milk as compared with conventional thermal treatment
|
Zhang, Yue
|
|
|
134 |
C |
p.
|
artikel
|
| 54 |
Effects of soybean curd wastewater on growth and DHA production in Aurantiochytrium sp.
|
Lee, Gyeong-In
|
|
|
134 |
C |
p.
|
artikel
|
| 55 |
Effects of spontaneous fermentation on the microorganisms diversity and volatile compounds during ‘Marselan’ from grape to wine
|
Lu, Yao
|
|
|
134 |
C |
p.
|
artikel
|
| 56 |
Encapsulation of chia seed oil with curcumin and investigation of release behaivour & antioxidant properties of microcapsules during in vitro digestion studies
|
Fırtın, Burcu
|
|
|
134 |
C |
p.
|
artikel
|
| 57 |
Enhancing the effect of catechins with green tea flavonol and polysaccharides on preventing lipid absorption and accumulation
|
Yoo, So-Hee
|
|
|
134 |
C |
p.
|
artikel
|
| 58 |
Essential oil and supercritical extracts of winter savory (Satureja montana L.) as antioxidants in precooked pork chops during chilled storage
|
Jokanović, Marija
|
|
|
134 |
C |
p.
|
artikel
|
| 59 |
Estimation of real-time remaining shelf life using mean kinetic temperature
|
Kim, Jiyoung
|
|
|
134 |
C |
p.
|
artikel
|
| 60 |
Evaluation of biogenic amines and microbial composition in the Chinese traditional fermented food grasshopper sub shrimp paste
|
Sang, Xue
|
|
|
134 |
C |
p.
|
artikel
|
| 61 |
Exogenous bamboo pyroligneous acid improves antioxidant capacity and primes defense responses of harvested apple fruit
|
Liu, Xiaoyun
|
|
|
134 |
C |
p.
|
artikel
|
| 62 |
Exploring the effects of carrier oil type on in vitro bioavailability of β-carotene: A cell culture study of carotenoid-enriched nanoemulsions
|
Xia, Ziyuan
|
|
|
134 |
C |
p.
|
artikel
|
| 63 |
Fabrication and characterization of food-grade Pickering high internal emulsions stabilized with β-cyclodextrin
|
Liu, Zhongbo
|
|
|
134 |
C |
p.
|
artikel
|
| 64 |
Fast dissolving, hermetically sealable, edible whey protein isolate-based films for instant food and/or dry ingredient pouches
|
Janjarasskul, Theeranun
|
|
|
134 |
C |
p.
|
artikel
|
| 65 |
Fate of Listeria monocytogenes and Salmonella Typhimurium in homemade marinade and on marinated chicken drumsticks, wings and breast meat
|
İncili, Gökhan Kürşad
|
|
|
134 |
C |
p.
|
artikel
|
| 66 |
Fe3O4@Au@Ag nanoparticles as surface-enhanced Raman spectroscopy substrates for sensitive detection of clenbuterol hydrochloride in pork with the use of aptamer binding
|
Duan, Nuo
|
|
|
134 |
C |
p.
|
artikel
|
| 67 |
Fermentative production of xylitol from a newly isolated xylose reductase producing Pseudomonas putida BSX-46
|
Lugani, Yogita
|
|
|
134 |
C |
p.
|
artikel
|
| 68 |
Fish skin gelatin-based emulsion as a delivery system to protect lipophilic bioactive compounds during in vitro and in vivo digestion: The case of benzyl isothiocyanate
|
Tang, Yue
|
|
|
134 |
C |
p.
|
artikel
|
| 69 |
Formation of 2,6-DMBQ in anthocyanin-rich foods
|
Detering, Thorben
|
|
|
134 |
C |
p.
|
artikel
|
| 70 |
FT-Raman methodology applied to identify different ageing stages of wine spirits
|
Anjos, Ofélia
|
|
|
134 |
C |
p.
|
artikel
|
| 71 |
Gamma irradiation improves the microbiological safety and shelf-life of kimchi seasoning mixture
|
Jeong, Seul-Gi
|
|
|
134 |
C |
p.
|
artikel
|
| 72 |
Gamma irradiation-induced degradation of dehydroacetic acid and sodium dehydroacetate in aqueous solution and pear juice
|
Li, Yongfu
|
|
|
134 |
C |
p.
|
artikel
|
| 73 |
Green synthesis of ZnO nanoparticles using loquat seed extract; Biological functions and photocatalytic degradation properties
|
Shabaani, Masoumeh
|
|
|
134 |
C |
p.
|
artikel
|
| 74 |
Halloysite nanotubes as a carrier of cornelian cherry (Cornus mas L.) bioactives
|
Blagojević, Bojana
|
|
|
134 |
C |
p.
|
artikel
|
| 75 |
High pressure processing of tamarind (Tamarindus indica) seed for xyloglucan extraction
|
Limsangouan, Nipat
|
|
|
134 |
C |
p.
|
artikel
|
| 76 |
High-throughput sequencing analysis of the bacterial community for assessing the differences in extraction methods of bacteria separation from chilled pork
|
Zhou, Cong
|
|
|
134 |
C |
p.
|
artikel
|
| 77 |
Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration
|
Paesani, Candela
|
|
|
134 |
C |
p.
|
artikel
|
| 78 |
Identification and characterization of two novel α-glucosidase inhibitory peptides from almond (Armeniaca sibirica) oil manufacture residue
|
Gu, Xin
|
|
|
134 |
C |
p.
|
artikel
|
| 79 |
Identification and selection of heat-stable protease and lipase-producing psychrotrophic bacteria from fresh and chilled raw milk during up to five days storage
|
Zhang, Dong
|
|
|
134 |
C |
p.
|
artikel
|
| 80 |
Identification of fluorescent nanoparticles from roasted sweet potato (Ipomoea batatas) during normal cooking procedures
|
Lai, Bin
|
|
|
134 |
C |
p.
|
artikel
|
| 81 |
Identification of potential peptide markers for the shelf-life of Pacific oysters (Crassostrea gigas) during anhydrous preservation via mass spectrometry-based peptidomics
|
Chen, Li-pin
|
|
|
134 |
C |
p.
|
artikel
|
| 82 |
IFC - Aims & Scope, Copyright, Publication information, Orders & Claims, Advertising information, Author inquiries, Permissions, Funding body, Permanence of paper and GFA link in double column
|
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|
|
134 |
C |
p.
|
artikel
|
| 83 |
Impact of traditional and mild oven cooking treatments on antioxidant compounds levels and oxidative status of Atlantic salmon (Salmo salar) fillets
|
Orlando, Patrick
|
|
|
134 |
C |
p.
|
artikel
|
| 84 |
Improvement in physicochemical characteristics, bioactive compounds and antioxidant activity of acerola (Malpighia emarginata D.C.) and guava (Psidium guajava L.) fruit by-products fermented with potentially probiotic lactobacilli
|
de Oliveira, Sabrina Duarte
|
|
|
134 |
C |
p.
|
artikel
|
| 85 |
Incorporation of biovalorised okara in biscuits: Improvements of nutritional, antioxidant, physical, and sensory properties
|
Lee, Delia Pei Shan
|
|
|
134 |
C |
p.
|
artikel
|
| 86 |
Influence of cocoa clones on the quality and functional properties of chocolate – Nitrogenous compounds
|
Deus, Valterney L.
|
|
|
134 |
C |
p.
|
artikel
|
| 87 |
Influence of species and processing techniques on phlorin in C itrus juices as quantified by 1H-NMR spectroscopy
|
Jungen, Markus
|
|
|
134 |
C |
p.
|
artikel
|
| 88 |
Inhibition effect of moringa oil on the cheese preservation and its impact on the viability, virulence and genes expression of Listeria monocytogenes
|
Cui, Haiying
|
|
|
134 |
C |
p.
|
artikel
|
| 89 |
Inhibitory effect of clove oil nanoemulsion on fumonisin isolated from maize kernels
|
Singh, Priyanka
|
|
|
134 |
C |
p.
|
artikel
|
| 90 |
Initial storage of kimchi at room temperature alters its microbial and metabolite profiles
|
Kim, Eun-Ju
|
|
|
134 |
C |
p.
|
artikel
|
| 91 |
Insoluble dietary fibre from okara (soybean residue) modified by yeast Kluyveromyces marxianus
|
Wang, Xiujuan
|
|
|
134 |
C |
p.
|
artikel
|
| 92 |
Interaction of food-grade titanium dioxide nanoparticles with pepsin in simulated gastric fluid
|
Sun, Yujing
|
|
|
134 |
C |
p.
|
artikel
|
| 93 |
Investigation of Staphylococcus aureus growth and enterotoxin production during artisanal kefir fermentation
|
Angelidis, Apostolos S.
|
|
|
134 |
C |
p.
|
artikel
|
| 94 |
In vitro study on novel bioactive peptides with antioxidant and antihypertensive properties from edible rhizomes
|
Sompinit, Kamonwan
|
|
|
134 |
C |
p.
|
artikel
|
| 95 |
iTRAQ based proteomic profile analysis for goat Longissimus thoracis under repeated freeze-thaw treatments
|
Gu, Minghui
|
|
|
134 |
C |
p.
|
artikel
|
| 96 |
Lactobacillus rhamnosus GG in a mixed pineapple (Ananas comosus L. Merril) and jussara (Euterpe edulis Martius) beverage and its survival in the human gastrointestinal tract
|
Pires, Bruno de Andrade
|
|
|
134 |
C |
p.
|
artikel
|
| 97 |
Laurel extracts inhibit Quorum sensing, virulence factors and biofilm of foodborne pathogens
|
Inés Molina, Rocío Daniela
|
|
|
134 |
C |
p.
|
artikel
|
| 98 |
LED light-triggered release of nitric oxide from NTC to delay the ripening of banana
|
Haiwu, Zhou
|
|
|
134 |
C |
p.
|
artikel
|
| 99 |
Low molecular weight peptides generated from palm kernel cake via solid state lacto-fermentation extend the shelf life of bread
|
Mohamad Asri, Nursyafiqah
|
|
|
134 |
C |
p.
|
artikel
|
| 100 |
Microbial diversity, shelf-life and sensory properties of Asian sea bass slices with combined treatment of liposomal encapsulated ethanolic coconut husk extract and high voltage cold plasma
|
Olatunde, Oladipupo Odunayo
|
|
|
134 |
C |
p.
|
artikel
|
| 101 |
Milk fortified with calcium: Changes in the physicochemical and rheological characteristics that affect the stability
|
Acosta, N.B.
|
|
|
134 |
C |
p.
|
artikel
|
| 102 |
Mineral-chelating peptides derived from fish collagen: Preparation, bioactivity and bioavailability
|
Luo, Jiaqi
|
|
|
134 |
C |
p.
|
artikel
|
| 103 |
Numerical optimization of process parameters of ready-to-eat (RTE) iron rich extruded snacks for anemic population
|
Suri, Shweta
|
|
|
134 |
C |
p.
|
artikel
|
| 104 |
Nutraceutical augmentation of agro-industrial waste through submerged fermentation using Calocybe indica
|
Kapri, Mandira
|
|
|
134 |
C |
p.
|
artikel
|
| 105 |
Nutrient release and oxidative stability during in vitro digestion of linseed oil emulsions produced from cow milk, soy drink, and green tea extract
|
Lamothe, Sophie
|
|
|
134 |
C |
p.
|
artikel
|
| 106 |
Optimization and comparison of headspace hot injection and trapping, headspace solid-phase microextraction, and static headspace sampling techniques with gas chromatography–mass spectrometry for the analysis of volatile compounds in kimchi
|
Hwang, Ye-Seul
|
|
|
134 |
C |
p.
|
artikel
|
| 107 |
Pancreatic lipase-inhibiting protein hydrolysate and peptides from seabuckthorn seed meal: Preparation optimization and inhibitory mechanism
|
Xiang, Huan
|
|
|
134 |
C |
p.
|
artikel
|
| 108 |
Physical, chemical, and technofunctional properties of okara modified by a carbohydrase mixture
|
Yoshida, Bruna Yumi
|
|
|
134 |
C |
p.
|
artikel
|
| 109 |
Physicochemical and rheological changes of oyster (Crassostrea gigas) protein affected by high-pressure homogenization
|
Wang, Yahui
|
|
|
134 |
C |
p.
|
artikel
|
| 110 |
Prebiotic oligosaccharide enriched green coffee spent cookies and their nutritional, physicochemical and sensory properties
|
Desai, Nivas M.
|
|
|
134 |
C |
p.
|
artikel
|
| 111 |
Preparation and antioxidative stability of the potato protease inhibitors (PPIs) from potato starch waste-water
|
Liu, Yao-tong
|
|
|
134 |
C |
p.
|
artikel
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| 112 |
Preparation, phytochemical and bromatological evaluation of flour obtained from the acerola (Malpighia punicifolia) agroindustrial residue with potential use as fiber source
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Prevention of Ostwald ripening in orange oil emulsions: Impact of surfactant type and Ostwald ripening inhibitor type
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Production of a yeast-free focaccia with reduced salt content using a selected Leuconostoc citreum strain and seawater
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Production of low glycemic potential sponge cake by pomegranate peel extract (PPE) as natural enriched polyphenol extract: Textural, color and consumer acceptability
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Mirab, Bijan
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Protein-phenolic aggregates with anti-inflammatory activity recovered from maize nixtamalization wastewaters (nejayote)
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Protein profile of whole camel milk resulting from commercial thermal treatment
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Pulsed electric field pre-treatment improves microstructure and crunchiness of freeze-dried plant materials: Case of strawberry
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Lammerskitten, Alica
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Quality comparison of multifloral honeys produced by Apis cerana cerana, Apis dorsata and Lepidotrigona flavibasis
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Raspberry dietary fibre: Chemical properties, functional evaluation and prebiotic in vitro effect
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Recovery of γ-oryzanol from rice bran oil soapstock derived calcium soap: Consideration of Hansen solubility parameters and preferential extractability in various solvents
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Resveratrol-loaded proniosomes: Formulation, characterization and fortification
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Some physical properties and adsorption isotherms of vacuum-dried honey powder with different carrier materials
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Sorption properties, glass transition and state diagrams for pumpkin powders containing maltodextrins
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Standardization of seed and peel infused Syzygium cumini -wine fermentation using response surface methodology
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Structural characterization and functionality of starches from different high-amylose maize hybrids
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Study of nutritional quality of pomegranate (Punica granatum L.) juice using 1H NMR-based metabolomic approach: A comparison between conventionally and organically grown fruits
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Study on FTIR spectroscopy, total phenolic content, antioxidant activity and anti-amylase activity of extracts and different tea forms of Garcinia schomburgkiana leaves
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Study on optimization of ultrasonic assisted extraction of phenolic compounds from rye bran
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Technological characterisation of potential malolactic starters from Rioja Alavesa winemaking region
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The antifungal activity of puroindoline A protein and its biocontrol potential for inhibiting Aspergillus flavus infection in peanut and corn
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The complex community structures and seasonal variations of psychrotrophic bacteria in raw milk in Heilongjiang Province, China
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The effects of germination and heating on bioactive properties, phenolic compounds and mineral contents of green gram seeds
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The impact of extruded microparticulated whey proteins in reduced-fat, plain-type stirred yogurt: Characterization of physicochemical and sensory properties
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The interplay between antimicrobial activity and reactivity of isothiocyanates
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The mechanism on decreasing the microbiological contamination of superfine green tea powder by ball milling
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The optimization of production and characterization of antioxidant peptides from protein hydrolysates of Agrocybe aegerita
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Thermal stability and rheological properties of heat-induced gels prepared using edible insect proteins in a model system
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Ultrasound-assisted modified pectin from unripe fruit pomace of raspberry (Rubus chingii Hu): Structural characterization and antioxidant activities
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Unraveling the inhibitory mechanism of clove essential oil against Listeria monocytogenes biofilm and applying it to vegetable surfaces
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Unraveling the potential of cryotolerant Saccharomyces eubayanus in Chardonnay white wine production
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Use of static and dynamic in vitro models to simulate Prato cheese gastrointestinal digestion: Effect of Lactobacillus helveticus LH-B02 addition on peptides bioaccessibility
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Utilization of pulsed UV light for inactivation of Salmonella Enteritidis on shelled walnuts
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Viability of probiotic strain Lactobacillus rhamnosus and its impact on sensory properties of cheesecake during storage at −20 °C and 4 °C
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