| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Acid resistance of E. coli O157:H7 and O26:H11 exposure to lactic acid revealed by transcriptomic analysis
|
Yu, Lanlin
|
|
|
136 |
P2 |
p.
|
artikel
|
| 2 |
A diagrammatic approach of impedimetric phase angle-modulus sensing for identification and quantification of various polar and non-polar/ionic adulterants in milk
|
Das, Chirantan
|
|
|
136 |
P2 |
p.
|
artikel
|
| 3 |
Analysis of natural colourant extracted from the pericarp of passion fruit
|
Kawasoe, Haruna
|
|
|
136 |
P2 |
p.
|
artikel
|
| 4 |
Antioxidant properties of the extracts of vine tea (Ampelopsis grossedentata) with the different color characteristics and inhibition of rapeseed and sunflower oil oxidation
|
Jia, Caihua
|
|
|
136 |
P2 |
p.
|
artikel
|
| 5 |
Bioactive compounds, antioxidant activity, and sensory qualities of red-fleshed apples dried by different methods
|
Kidoń, Marcin
|
|
|
136 |
P2 |
p.
|
artikel
|
| 6 |
Characterizing bacterial strains of spoiled Jinhua ham and evaluating the effect of antimicrobial agents on these isolated bacterial strains
|
Zhan, Guang
|
|
|
136 |
P2 |
p.
|
artikel
|
| 7 |
Comparison of functional characteristics of distinct Saccharomyces boulardii strains isolated from commercial food supplements
|
Goktas, Hamza
|
|
|
136 |
P2 |
p.
|
artikel
|
| 8 |
Corrigendum to “The effects of fermentation with lactic acid bacteria on the antioxidant and anti-glycation properties of edible cyanobacteria and microalgae” [LWT-Food Science and Technology 136 (2021) 110029]
|
Kaga, Yuko
|
|
|
136 |
P2 |
p.
|
artikel
|
| 9 |
Development of kafirin-based nanocapsules by electrospraying for encapsulation of fish oil
|
Cetinkaya, Turgay
|
|
|
136 |
P2 |
p.
|
artikel
|
| 10 |
Effect of hypobaric treatment on off-flavour development and energy metabolism in ‘Bruno’ kiwifruit
|
Huan, Chen
|
|
|
136 |
P2 |
p.
|
artikel
|
| 11 |
Effect of phenolic compounds on the activity of proteolytic enzymes during rennet induced coagulation of milk and ripening of miniature cheese
|
Yildirim-Elikoglu, Seda
|
|
|
136 |
P2 |
p.
|
artikel
|
| 12 |
Effect of ultrasound pretreatment on the physicochemical properties and simulated gastrointestinal digestibility of micellar casein concentrates
|
Yang, Min
|
|
|
136 |
P2 |
p.
|
artikel
|
| 13 |
Effect of 1–20 years storage on volatiles and aroma of Keemun congou black tea by solvent extraction-solid phase extraction-gas chromatography-mass spectrometry
|
Meng, Tao
|
|
|
136 |
P2 |
p.
|
artikel
|
| 14 |
Effects of ultrasound-assisted cooking on quality characteristics of spiced beef during cold storage
|
Zhang, Jian
|
|
|
136 |
P2 |
p.
|
artikel
|
| 15 |
Exploration of an ultrasonic pulse echo system for comparison of milks, creams, and their dilutions
|
Yang, Yuzheng
|
|
|
136 |
P2 |
p.
|
artikel
|
| 16 |
Functional protection of different structure soluble dietary fibers from Lentinus edodes as effective delivery substrate for Lactobacillus plantarum LP90
|
Xue, Zihan
|
|
|
136 |
P2 |
p.
|
artikel
|
| 17 |
Identification of dominant spoilage bacteria in sea cucumber protein peptide powders (SCPPs) and methods for controlling the growth of dominant spoilage bacteria by inhibiting hygroscopicity
|
Li, Xinran
|
|
|
136 |
P2 |
p.
|
artikel
|
| 18 |
IFC - Aims & Scope, Copyright, Publication information, Orders & Claims, Advertising information, Author inquiries, Permissions, Funding body, Permanence of paper and GFA link in double column
|
|
|
|
136 |
P2 |
p.
|
artikel
|
| 19 |
Influence of fermentation temperature on microbial community composition and physicochemical properties of mabisi, a traditionally fermented milk
|
Moonga, Himoonga Bernard
|
|
|
136 |
P2 |
p.
|
artikel
|
| 20 |
Investigation of microbial composition and functional characterization of Zangqu using high throughput sequencing
|
Ma, Wenrui
|
|
|
136 |
P2 |
p.
|
artikel
|
| 21 |
In vitro evaluation of the hypoglycemic properties of lactic acid bacteria and its fermentation adaptability in apple juice
|
Wang, Xiaowei
|
|
|
136 |
P2 |
p.
|
artikel
|
| 22 |
Novel lecithin-based oleogels and oleogel emulsions delay lipid oxidation and extend probiotic bacteria survival
|
Zhuang, Xiaoqing
|
|
|
136 |
P2 |
p.
|
artikel
|
| 23 |
Pilot scale supercritical CO2 extraction of carotenoids from sweet paprika (Capsicum annuum L.): Influence of particle size and moisture content of plant material
|
Kostrzewa, Dorota
|
|
|
136 |
P2 |
p.
|
artikel
|
| 24 |
Preliminary investigation on the effect of proteins of different leguminous species (Cicer arietinum, Vicia faba and Lens culinarius) on the texture and sensory properties of egg-free mayonnaise
|
Armaforte, Emanuele
|
|
|
136 |
P2 |
p.
|
artikel
|
| 25 |
Probiotic and related properties of a novel lactic acid bacteria strain isolated from fermented rose jam
|
Xia, Ao-Nan
|
|
|
136 |
P2 |
p.
|
artikel
|
| 26 |
Properties of dehydrated cassava puree and wheat flour blends and its relationship with the texture of doughs
|
Cazzaniga, Amanda
|
|
|
136 |
P2 |
p.
|
artikel
|
| 27 |
Quality characteristics and bacterial community of a Chinese salt-fermented shrimp paste
|
Li, Wenya
|
|
|
136 |
P2 |
p.
|
artikel
|
| 28 |
Selection of potential molecular markers for cheese ripening and quality prediction by NMR spectroscopy
|
Chen, Yangyi
|
|
|
136 |
P2 |
p.
|
artikel
|
| 29 |
Spray drying of whey protein stabilized nanoemulsions containing different wall materials – maltodextrin or trehalose
|
Teo, Anges
|
|
|
136 |
P2 |
p.
|
artikel
|
| 30 |
Stability of phenolic compounds, antioxidant activity and colour parameters of a coloured extract obtained from coloured-flesh potatoes
|
Ercoli, Stefano
|
|
|
136 |
P2 |
p.
|
artikel
|
| 31 |
Structure and stability of low molecular weight collagen peptide (prepared from white carp skin) -calcium complex
|
Yang, Xuan
|
|
|
136 |
P2 |
p.
|
artikel
|
| 32 |
The antimicrobial effect of grapefruit peel essential oil and its nanoemulsion on fish spoilage bacteria and food-borne pathogens
|
Özogul, Yesim
|
|
|
136 |
P2 |
p.
|
artikel
|
| 33 |
The effect of Moringa peregrina seed husk on the in vitro starch digestibility, microstructure, and quality of white wheat bread
|
Sardabi, Fatemeh
|
|
|
136 |
P2 |
p.
|
artikel
|
| 34 |
The fruits of sumac (Rhus coriaria L.) as a functional additive and salt replacement to wheat bread
|
Dziki, Dariusz
|
|
|
136 |
P2 |
p.
|
artikel
|
| 35 |
The influence of repeated versus continuous dry-heating on the performance of wheat starch with different amylose content
|
Zhang, Bo
|
|
|
136 |
P2 |
p.
|
artikel
|
| 36 |
The osmotic action of sugar combined with hydrogen peroxide and bee-derived antibacterial peptide Defensin-1 is crucial for the antibiofilm activity of eucalyptus honey
|
Proaño, Adrián
|
|
|
136 |
P2 |
p.
|
artikel
|
| 37 |
The significance of minor components on the antibacterial activity of essential oil via chemometrics
|
Miladinović, Dragoljub L.
|
|
|
136 |
P2 |
p.
|
artikel
|
| 38 |
Thymol as a critical component of Thymus vulgaris L. essential oil combats Pseudomonas aeruginosa by intercalating DNA and inactivating biofilm
|
Liu, Ting
|
|
|
136 |
P2 |
p.
|
artikel
|
| 39 |
Use of near infrared hyperspectral imaging as a nondestructive method of determining and classifying shelf life of cakes
|
Sricharoonratana, Manunchaya
|
|
|
136 |
P2 |
p.
|
artikel
|
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