| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Active packaging with starch, red cabbage extract and sweet whey: Characterization and application in meat
|
Ribeiro Sanches, Marcio Augusto
|
|
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135 |
C |
p.
|
artikel
|
| 2 |
Alcohol complexing agents influence bacterial α-cyclodextrin production
|
Li, Caiming
|
|
|
135 |
C |
p.
|
artikel
|
| 3 |
A new inverse olive oil emulsion plus carrot powder to replace animal fat in model meat batters
|
Öztürk-Kerimoğlu, Burcu
|
|
|
135 |
C |
p.
|
artikel
|
| 4 |
Application of radiofrequency heating and low humidity air for sequential drying of apple slices: Process intensification and quality improvement
|
Shewale, Sandhya R.
|
|
|
135 |
C |
p.
|
artikel
|
| 5 |
Aqueous sesame seed extracts: Study of their foaming potential for the preparation of cappuccino-type coffee beverages
|
Zakidou, Panagiota
|
|
|
135 |
C |
p.
|
artikel
|
| 6 |
Bacterial community dynamics reveal its key bacterium, Bacillus amyloliquefaciens ZB, involved in soybean meal fermentation for efficient water-soluble protein production
|
Wang, Ruoyu
|
|
|
135 |
C |
p.
|
artikel
|
| 7 |
Bioactive compounds and antioxidant capacity of grape pomace flours
|
Monteiro, Gean Charles
|
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|
135 |
C |
p.
|
artikel
|
| 8 |
Bovine milk fortifiers and fortified pasteurized donor human milk for premature infant nutrition. Peptidomic overview
|
Pica, Valentina
|
|
|
135 |
C |
p.
|
artikel
|
| 9 |
Characterization of enterotoxigenic Staphylococcus aureus from ready-to-eat seafood (RTES)
|
Beshiru, Abeni
|
|
|
135 |
C |
p.
|
artikel
|
| 10 |
Characterization of lactones in Wagyu (Japanese beef) and imported beef by combining solvent extraction and gas chromatography–mass spectrometry
|
Yoshinaga, Kazuaki
|
|
|
135 |
C |
p.
|
artikel
|
| 11 |
Cocoa beans and derived products: Effect of processing on polycyclic aromatic hydrocarbons levels
|
Abballe, Caroline
|
|
|
135 |
C |
p.
|
artikel
|
| 12 |
Comparative phytochemical analysis of the fruits of four Florida-grown finger lime (Citrus australasica) selections
|
Adhikari, Bikash
|
|
|
135 |
C |
p.
|
artikel
|
| 13 |
Comparison of the carotenoid profiles of commonly consumed smear-ripened cheeses
|
Yeluri Jonnala, Bhagya R.
|
|
|
135 |
C |
p.
|
artikel
|
| 14 |
Delivery of β-carotene to the in vitro intestinal barrier using nanoemulsions with lecithin or sodium caseinate as emulsifiers
|
Gasa-Falcon, Ariadna
|
|
|
135 |
C |
p.
|
artikel
|
| 15 |
Development of a modified malaxer reel: Influence on mechanical characteristic and virgin olive oil quality and composition
|
Difonzo, Graziana
|
|
|
135 |
C |
p.
|
artikel
|
| 16 |
Development of an integrated process involving palm industry co-products for monoglyceride/diglyceride emulsifier synthesis: Use of palm cake and fiber for lipase production and palm fatty-acid distillate as raw material
|
Collaço, Ana Cristina A.
|
|
|
135 |
C |
p.
|
artikel
|
| 17 |
Development of polylactic acid/ZnO composite membranes prepared by ultrasonication and electrospinning for food packaging
|
Zhang, Rong
|
|
|
135 |
C |
p.
|
artikel
|
| 18 |
Development of ready-to-cook shrimp analogue from surimi: Effect of natural plant extracts on the chemical quality during refrigerated storage
|
Priyadarshini, M. Bhargavi
|
|
|
135 |
C |
p.
|
artikel
|
| 19 |
Discovery of novel Lactobacillus plantarum co-existence-associated influencing factor(s) on Saccharomyces cerevisiae fermentation performance
|
Ding, Yujing
|
|
|
135 |
C |
p.
|
artikel
|
| 20 |
Dynamics of water mobility, salt diffusion and hardness changes in bighead carp fillets during low-salting
|
Liang, Yifan
|
|
|
135 |
C |
p.
|
artikel
|
| 21 |
Effect of dynamic high pressure microfluidization treatment on physical stability, microstructure and carotenoids release of sea buckthorn juice
|
Abliz, Arzigül
|
|
|
135 |
C |
p.
|
artikel
|
| 22 |
Effect of high pressure processing of pork (Longissimus dorsi) on changes of protein structure and water loss during frozen storage
|
Jia, Guoliang
|
|
|
135 |
C |
p.
|
artikel
|
| 23 |
Effect of oat milk pasteurization type on the characteristics of yogurt
|
Demi̇r, Hande
|
|
|
135 |
C |
p.
|
artikel
|
| 24 |
Effect of pulsed electric field pretreatment on oil content of potato chips
|
Zhang, Cheng
|
|
|
135 |
C |
p.
|
artikel
|
| 25 |
Effect of stabilized wholegrain maize flours on the quality characteristics of gluten-free layer cakes
|
Paesani, Candela
|
|
|
135 |
C |
p.
|
artikel
|
| 26 |
Effect of superheated steam treatment on yield, physicochemical properties and volatile profiles of perilla seed oil
|
Lee, Kyo-Yeon
|
|
|
135 |
C |
p.
|
artikel
|
| 27 |
Effect of wheat bran steam explosion pretreatment on flavors of nonenzymatic browning products
|
Zhao, Guozhong
|
|
|
135 |
C |
p.
|
artikel
|
| 28 |
Effects of fermentation periods on antioxidant and angiotensin I-converting enzyme inhibitory activities of peptides from fish sauce by-products
|
Khositanon, Petlada
|
|
|
135 |
C |
p.
|
artikel
|
| 29 |
Effects of processing methods on the chemical composition and antioxidant capacity of walnut (Juglans regia L.) oil
|
Gao, Pan
|
|
|
135 |
C |
p.
|
artikel
|
| 30 |
Enhanced β-carotene encapsulation and protection in self-assembled lyotropic liquid crystal structures
|
Jiménez-Escobar, M.P.
|
|
|
135 |
C |
p.
|
artikel
|
| 31 |
Enhancement of bioactivity of rice bran by solid-state fermentation with Aspergillus strains
|
Ritthibut, Nuntinee
|
|
|
135 |
C |
p.
|
artikel
|
| 32 |
Enrichment of nitrite in onion powder using atmospheric pressure plasma and egg whites for meat curing
|
Kim, Ji Won
|
|
|
135 |
C |
p.
|
artikel
|
| 33 |
Exploring core microbiota responsible for the production of volatile flavor compounds during the traditional fermentation of Koumiss
|
Meng, Yuecheng
|
|
|
135 |
C |
p.
|
artikel
|
| 34 |
Fabrication and comparison of active films from chitosan incorporating different spice extracts for shelf life extension of refrigerated pork
|
Liu, Ting
|
|
|
135 |
C |
p.
|
artikel
|
| 35 |
Factors affecting vinegar metabolites during two-stage fermentation through metabolomics study
|
Kim, Eun-Ju
|
|
|
135 |
C |
p.
|
artikel
|
| 36 |
Fermentative behavior of native lactobacilli in goat milk and their survival under in vitro simulated gastrointestinal conditions
|
Galdino, Isadora Kaline Camelo Pires de Oliveira
|
|
|
135 |
C |
p.
|
artikel
|
| 37 |
Ferulic acid production from brewery spent grains, an agro-industrial waste
|
Sibhatu, Hagos Kalu
|
|
|
135 |
C |
p.
|
artikel
|
| 38 |
Free, soluble-bound and insoluble-bound phenolics and their bioactivity in raspberry pomace
|
Yao, Jingyang
|
|
|
135 |
C |
p.
|
artikel
|
| 39 |
Fresh-cut orange preservation based on nano-zinc oxide combined with pressurized argon treatment
|
Wu, Dan
|
|
|
135 |
C |
p.
|
artikel
|
| 40 |
Functional properties of protein concentrates of KB6 kenaf (Hibiscus cannabinus) seed and its milky extract
|
Ibrahim, Shafa'atu Giwa
|
|
|
135 |
C |
p.
|
artikel
|
| 41 |
Function and characterization of novel antioxidant peptides by fermentation with a wild Lactobacillus plantarum 60
|
Chen, Li
|
|
|
135 |
C |
p.
|
artikel
|
| 42 |
GABA mediates NO/cGMP/GSK-3-induced isoflavone accumulation in soybean sprouts
|
Jiao, Caifeng
|
|
|
135 |
C |
p.
|
artikel
|
| 43 |
Gamma ray irradiation: A new strategy to increase the shelf life of salt-reduced hot dog wieners
|
Rodrigues, Isabela
|
|
|
135 |
C |
p.
|
artikel
|
| 44 |
Gastrointestinal bioaccessibility and bioactivity of phenolic compounds from araçá-boi fruit
|
de Araújo, Fábio Fernandes
|
|
|
135 |
C |
p.
|
artikel
|
| 45 |
Germination reduces black gram (Vigna mungo) and mung bean (Vigna radiata) vicilin immunoreactivity
|
Gupta, Sahil
|
|
|
135 |
C |
p.
|
artikel
|
| 46 |
High fiber, low glycaemic index (GI) prebiotic multigrain functional beverage from barnyard, foxtail and kodo millet
|
Arya, S.S.
|
|
|
135 |
C |
p.
|
artikel
|
| 47 |
IFC - Aims & Scope, Copyright, Publication information, Orders & Claims, Advertising information, Author inquiries, Permissions, Funding body, Permanence of paper and GFA link in double column
|
|
|
|
135 |
C |
p.
|
artikel
|
| 48 |
Impact of prior high-pressure processing on lipid damage and volatile amines formation in mackerel muscle subjected to frozen storage and canning
|
Prego, Ricardo
|
|
|
135 |
C |
p.
|
artikel
|
| 49 |
Improvement in physical and thermal stability of cloudy ginkgo beverage during autoclave sterilization: Effects of microcrystalline cellulose and gellan gum
|
Ni, Yang
|
|
|
135 |
C |
p.
|
artikel
|
| 50 |
Influence of bread shape on the sensory characteristics of Galician breads: Development of lexicon, efficacy control of the trained panel and establishment of a sensory profile
|
Estévez-López, Ricardo Daniel
|
|
|
135 |
C |
p.
|
artikel
|
| 51 |
Influence of microalgal lipids from Chlorella variabilis (ATCC PTA 12198) in reducing the virulence factors of multidrug-resistant Vibrio cholerae variant strains
|
Chatterjee, Shruti
|
|
|
135 |
C |
p.
|
artikel
|
| 52 |
In-situ SAXS investigation of high-pressure triglyceride polymorphism in milk cream and anhydrous milk fat
|
Vella, Joseph
|
|
|
135 |
C |
p.
|
artikel
|
| 53 |
Investigation of combined effects of xylanase and glucose oxidase in whole wheat buns making based on reconstituted model dough system
|
Yang, Mei
|
|
|
135 |
C |
p.
|
artikel
|
| 54 |
In vitro gastrointestinal digestion and fermentation properties of Ganoderma lucidum spore powders and their extracts
|
Cai, Ming
|
|
|
135 |
C |
p.
|
artikel
|
| 55 |
Metabolomics profiling reveals defense strategies of Pediococcus pentosaceus R1 isolated from Harbin dry sausages under oxidative stress
|
Zhang, Huan
|
|
|
135 |
C |
p.
|
artikel
|
| 56 |
Microfluidics assisted tragacanth gum based sub-micron curcumin suspension and its characterization
|
Verma, Kiran
|
|
|
135 |
C |
p.
|
artikel
|
| 57 |
Mixed malolactic co-culture (Lactobacillus plantarum and Oenococcus oeni) with compatible Saccharomyces influences the polyphenolic, volatile and sensory profile of Shiraz wine
|
Devi, Apramita
|
|
|
135 |
C |
p.
|
artikel
|
| 58 |
Molecular mechanism of the role of Mare Nectaris in the Feng-Flavor Baijiu aging
|
Jia, Wei
|
|
|
135 |
C |
p.
|
artikel
|
| 59 |
Novel antimicrobial packaging film based on porous poly(lactic acid) nanofiber and polymeric coating for humidity-controlled release of thyme essential oil
|
Min, Tiantian
|
|
|
135 |
C |
p.
|
artikel
|
| 60 |
Nutritional value and antioxidant activity of Chinese black truffle (Tuber indicum) grown in different geographical regions in China
|
Wu, Ziyuan
|
|
|
135 |
C |
p.
|
artikel
|
| 61 |
Phenolic profiles and antioxidant activity of Crataegus pinnatifida fruit infusion and decoction and influence of in vitro gastrointestinal digestion on their digestive recovery
|
Lou, Xinman
|
|
|
135 |
C |
p.
|
artikel
|
| 62 |
Physical properties and bioactivities of fish gelatin films incorporated with cinnamaldehyde-loaded nanoemulsions and vitamin C
|
Ji, Mingyu
|
|
|
135 |
C |
p.
|
artikel
|
| 63 |
Physicochemical properties of starch-wheat germ oil complex and its effects on water distribution and hardness of noodles
|
Yan, Huili
|
|
|
135 |
C |
p.
|
artikel
|
| 64 |
Physicochemical, thermal and rheological properties of isolated Argentina quinoa starch
|
López-Fernández, María Paula
|
|
|
135 |
C |
p.
|
artikel
|
| 65 |
Pre-neutralized crude palm oil as natural colorant and bioactive ingredient in fish sausage prepared from tilapia (Oreochromis niloticus)
|
Chaijan, Manat
|
|
|
135 |
C |
p.
|
artikel
|
| 66 |
Production of kombucha-like beverage and bacterial cellulose by acerola byproduct as raw material
|
Leonarski, Eduardo
|
|
|
135 |
C |
p.
|
artikel
|
| 67 |
Quality evaluation of Kungpao Chicken as affected by radio frequency combined with ZnO nanoparticles
|
Ma, Liang
|
|
|
135 |
C |
p.
|
artikel
|
| 68 |
Quinoa protein isolate supplemented pasta: Nutritional, physical, textural and morphological characterization
|
Gupta, Antima
|
|
|
135 |
C |
p.
|
artikel
|
| 69 |
Radiofrequency-assisted hot-air drying of Sichuan pepper (Huajiao)
|
Liu, Shuxiang
|
|
|
135 |
C |
p.
|
artikel
|
| 70 |
Recombinase aided amplification with photoreactive DNA-binding dye for rapid detection of viable Staphylococcus aureus
|
Xie, Guoyang
|
|
|
135 |
C |
p.
|
artikel
|
| 71 |
Reduction of sodium content in frozen goat sausage using different types of salt
|
da Silva Araujo, David Hans
|
|
|
135 |
C |
p.
|
artikel
|
| 72 |
Regular and decaffeinated espresso coffee capsules: Unravelling the bioaccessibility of phenolic compounds and their antioxidant properties in milk model system upon in vitro digestion
|
Soares, Maiara Jurema
|
|
|
135 |
C |
p.
|
artikel
|
| 73 |
Reuse of oak chips for modification of the volatile fraction of alcoholic beverages
|
Coelho, Eduardo
|
|
|
135 |
C |
p.
|
artikel
|
| 74 |
Rhizopus oligosporus as a biotransforming microorganism of Anacardium othonianum Rizz. byproduct for production of high -protein, -antioxidant, and -fiber ingredient
|
Lima, Thayanara Mayara de
|
|
|
135 |
C |
p.
|
artikel
|
| 75 |
Selected probiotic lactic acid bacteria isolated from fermented foods for functional milk production: Lower cholesterol with more beneficial compounds
|
Jitpakdee, Jirayu
|
|
|
135 |
C |
p.
|
artikel
|
| 76 |
Shelf-life extension of Paneer by a sequential supercritical-CO2-based process
|
Kapoor, Ragya
|
|
|
135 |
C |
p.
|
artikel
|
| 77 |
Special issue on “recovery, enhancement and functionalization of value-added bioactive materials from food processing by-products”
|
Bordiga, Matteo
|
|
|
135 |
C |
p.
|
artikel
|
| 78 |
Structural and sensory studies on chocolate spreads with hydrocolloid-based oleogels as a fat alternative
|
Bascuas, Santiago
|
|
|
135 |
C |
p.
|
artikel
|
| 79 |
Structure and properties of chitosan films: Effect of the type of solvent acid
|
Qiao, Congde
|
|
|
135 |
C |
p.
|
artikel
|
| 80 |
Structures and physicochemical characterization of enzyme extracted oil bodies from rice bran
|
Xu, Duoxia
|
|
|
135 |
C |
p.
|
artikel
|
| 81 |
Technological features of Saccharomyces cerevisiae var. boulardii for potential probiotic wheat beer development
|
Pereira de Paula, Breno
|
|
|
135 |
C |
p.
|
artikel
|
| 82 |
Tef [Eragrostis tef (Zucc.) Trotter] variety determines viscoelastic and thermal properties of gluten-free dough and bread quality
|
Villanueva, Marina
|
|
|
135 |
C |
p.
|
artikel
|
| 83 |
The effect of egg white protein and β-cyclodextrin mixture on structural and functional properties of silver carp myofibrillar proteins during frozen storage
|
Walayat, Noman
|
|
|
135 |
C |
p.
|
artikel
|
| 84 |
The effects of fermentation with lactic acid bacteria on the antioxidant and anti-glycation properties of edible cyanobacteria and microalgae
|
Kaga, Yuko
|
|
|
135 |
C |
p.
|
artikel
|
| 85 |
The effects of four edible mushrooms (Volvariella volvacea, Hypsizygus marmoreus, Pleurotus ostreatus and Agaricus bisporus) on physicochemical properties of beef paste
|
Qing, Zhenglong
|
|
|
135 |
C |
p.
|
artikel
|
| 86 |
The influence of the substitution of fat with modified starch on the quality of pork liver pâtés
|
Rezler, Ryszard
|
|
|
135 |
C |
p.
|
artikel
|
| 87 |
The specific biological characteristics of spoilage microorganisms in eggs
|
Liu, Wukang
|
|
|
135 |
C |
p.
|
artikel
|
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