| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Acerola by-product may improve the in vitro gastrointestinal resistance of probiotic strains in a plant-based fermented beverage
|
Vieira, Antonio Diogo Silva
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141 |
C |
p.
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artikel
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| 2 |
A green nano-biosynthesis of selenium nanoparticles with Tarragon extract: Structural, thermal, and antimicrobial characterization
|
Yilmaz, Mustafa Tahsin
|
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|
141 |
C |
p.
|
artikel
|
| 3 |
A new perspective of a well-recognized raw material: Phenolic content, antioxidant and antimicrobial activities and α- and β-acids profile of Brazilian hop (Humulus lupulus L.) extracts
|
Arruda, Tarsila Rodrigues
|
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|
141 |
C |
p.
|
artikel
|
| 4 |
An overview of sprouts nutritional properties, pathogens and decontamination technologies
|
Mir, Shabir Ahmad
|
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|
141 |
C |
p.
|
artikel
|
| 5 |
Antifungal effect of cinnamaldehyde, eugenol and carvacrol nanoemulsion against Penicillium digitatum and application in postharvest preservation of citrus fruit
|
Yang, Ruopeng
|
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|
141 |
C |
p.
|
artikel
|
| 6 |
Antimicrobial activity and physical properties of starch/chitosan film incorporated with lemongrass essential oil and its application
|
Perdana, Muhammad Iqbal
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|
|
141 |
C |
p.
|
artikel
|
| 7 |
Antioxidant and anti-norovirus properties of aqueous acetic acid macromolecular extracts of edible brown macroalgae
|
Kuda, Takashi
|
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|
141 |
C |
p.
|
artikel
|
| 8 |
Antioxidant capacity differences between the major flavonoids in cherry (Prunus pseudocerasus) in vitro and in vivo models
|
Dong, Weixue
|
|
|
141 |
C |
p.
|
artikel
|
| 9 |
A one step enhanced extraction and encapsulation system of cornelian cherry (Cornus mas L.) polyphenols and iridoids with β-cyclodextrin
|
Popović, Boris M.
|
|
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141 |
C |
p.
|
artikel
|
| 10 |
Application of sage herbal dust essential oils and supercritical fluid extract for the growth control of Escherichia coli in minced pork during storage
|
Danilović, Bojana
|
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141 |
C |
p.
|
artikel
|
| 11 |
Assessment of turanose as a sugar alternative in a frozen dough system: Rheology, tomography, and baking performance
|
Jeong, Sungmin
|
|
|
141 |
C |
p.
|
artikel
|
| 12 |
Bacterial diversity analysis in Kazakh fermented milks Shubat and Ayran by combining culture-dependent and culture-independent methods
|
Zhadyra, Sagyman
|
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141 |
C |
p.
|
artikel
|
| 13 |
Bee pollen as a novel substrate in pilot-scale probiotic-mediated lactic fermentation processes
|
Mora-Adames, William Ignacio
|
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|
141 |
C |
p.
|
artikel
|
| 14 |
Characterisation and analysis of alcohol in baijiu with a microwave cavity resonator
|
Li, Zhen
|
|
|
141 |
C |
p.
|
artikel
|
| 15 |
Characterization of Enterococcus faecium EO1 isolated from mutton and activity of bacteriocin-like substances in the control of Listeria monocytogenes in fresh mutton sausage
|
Junges da Costa, Roger
|
|
|
141 |
C |
p.
|
artikel
|
| 16 |
Characterization of synbiotic ice cream made with probiotic yeast Saccharomyces boulardii CNCM I-745 in combination with inulin
|
Sarwar, Abid
|
|
|
141 |
C |
p.
|
artikel
|
| 17 |
Chemical preservative delivery in meat using edible vegetable tubular cellulose
|
Panitsa, Athanasia
|
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|
141 |
C |
p.
|
artikel
|
| 18 |
Combined radio frequency and hot water pasteurization of Nostoc sphaeroides: Effect on temperature uniformity, nutrients content, and phycocyanin stability
|
Xu, Jicheng
|
|
|
141 |
C |
p.
|
artikel
|
| 19 |
Comparative study of adsorption polysaccharide on bioactive components and in vitro antioxidant activity of sea buckthorn (Hippophaë rhamnoides L.) pulp oil
|
Ma, Chuan-Guo
|
|
|
141 |
C |
p.
|
artikel
|
| 20 |
Correlation analysis between acoustic and sensory technique data for cooked pork loin samples
|
González-Mohino, Alberto
|
|
|
141 |
C |
p.
|
artikel
|
| 21 |
Developing a new modification technology of oat flour based on differential pressure explosion puffing
|
Zhang, Yifu
|
|
|
141 |
C |
p.
|
artikel
|
| 22 |
Development and characterization of novel antioxidant films based on chitosan and Maillard reaction products
|
Li, Yan
|
|
|
141 |
C |
p.
|
artikel
|
| 23 |
Development and characterization of two gelatin candies with alternative sweeteners and fruit bioactive compounds
|
Rivero, Roy
|
|
|
141 |
C |
p.
|
artikel
|
| 24 |
Development of a novel soy-wax containing emulsion with enhanced antifungal properties for the postharvest treatment of fresh citrus fruit
|
Fei, Tao
|
|
|
141 |
C |
p.
|
artikel
|
| 25 |
Development of crackers with the addition of olive leaf flour (Olea europaea L.): Chemical and sensory characterization
|
Faccioli, Larissa Slongo
|
|
|
141 |
C |
p.
|
artikel
|
| 26 |
Development of gluten-free premixes with buckwheat and chia flours: Application in a bread product
|
Coronel, Estefania Belén
|
|
|
141 |
C |
p.
|
artikel
|
| 27 |
Development of physical process for quinoa fractionation and targeted separation of germ with physical, chemical and SEM studies
|
Ray, Amrita
|
|
|
141 |
C |
p.
|
artikel
|
| 28 |
3D printing of protein-based composite fruit and vegetable gel system
|
Chen, Yangyang
|
|
|
141 |
C |
p.
|
artikel
|
| 29 |
Dry-heat treatment vs. heat-moisture treatment assisted by microwave radiation: Techno-functional and rheological modifications of rice flour
|
Solaesa, Ángela García
|
|
|
141 |
C |
p.
|
artikel
|
| 30 |
Drying of wolfberry fruit juice using low-intensity pulsed ultrasound
|
Qi, Yaru
|
|
|
141 |
C |
p.
|
artikel
|
| 31 |
Effect of carboxymethyl cellulose and baking conditions on in-vitro starch digestibility and physico-textural characteristics of low glycemic index gluten-free rice cookies
|
Naseer, Bazila
|
|
|
141 |
C |
p.
|
artikel
|
| 32 |
Effect of combined pulsed electric energy and high pressure homogenization on selective and energy efficient extraction of bio-molecules from microalga Parachlorella kessleri
|
Zhang, Rui
|
|
|
141 |
C |
p.
|
artikel
|
| 33 |
Effect of debranching on the structure and digestibility of octenyl succinic anhydride starch nanoparticles
|
Liang, Shangyun
|
|
|
141 |
C |
p.
|
artikel
|
| 34 |
Effect of fresh beetroot application and processing conditions on some quality features of new type of potato-based snacks
|
Lisiecka, Katarzyna
|
|
|
141 |
C |
p.
|
artikel
|
| 35 |
Effect of high-pressure processing (HPP) on production and characterization of chia seed oil nanoemulsions
|
Kaya, Eda Ceren
|
|
|
141 |
C |
p.
|
artikel
|
| 36 |
Effect of l-histidine and l-lysine on the properties of oil-in-water emulsions stabilized by porcine myofibrillar proteins at low/high ionic strength
|
Guo, Xiuyun
|
|
|
141 |
C |
p.
|
artikel
|
| 37 |
Effect of low-dose sodium nitrite treatment on the endogenous antioxidant capacity of yak meat during wet curing: Pros and cons
|
Ma, Guoyuan
|
|
|
141 |
C |
p.
|
artikel
|
| 38 |
Effect of oil type and β-carotene incorporation on the properties of gelatin nanoparticle-stabilized pickering emulsions
|
Tan, Huan
|
|
|
141 |
C |
p.
|
artikel
|
| 39 |
Effect of phospholipids on the physicochemical properties of myofibrillar proteins solution mediated by NaCl concentration
|
Dai, Hongjie
|
|
|
141 |
C |
p.
|
artikel
|
| 40 |
Effect of temperature, pH, and ionic strength on the structure and physical stability of double emulsions prepared with starch
|
Yang, Jie
|
|
|
141 |
C |
p.
|
artikel
|
| 41 |
Effects of cooking methods on the Maillard reaction products, digestibility, and mineral bioaccessibility of Pacific oysters (Crassostrea gigas)
|
Jiang, Suisui
|
|
|
141 |
C |
p.
|
artikel
|
| 42 |
Effects of curcumin-based photodynamic treatment on quality attributes of fresh-cut pineapple
|
Zou, Ying
|
|
|
141 |
C |
p.
|
artikel
|
| 43 |
Effects of dielectric barrier discharge cold plasma on the activity, structure and conformation of horseradish peroxidase (HRP) and on the activity of litchi peroxidase (POD)
|
Wang, Yijie
|
|
|
141 |
C |
p.
|
artikel
|
| 44 |
Effects of dough resting time on the development of gluten network in different sheeting directions and the textural properties of noodle dough
|
Liu, Shuyi
|
|
|
141 |
C |
p.
|
artikel
|
| 45 |
Effects of fermentation with Bacillus natto on the allergenicity of peanut
|
Pi, Xiaowen
|
|
|
141 |
C |
p.
|
artikel
|
| 46 |
Effects of fermentation with different microbial species on the umami taste of Shiitake mushroom (Lentinus edodes)
|
Chen, Ziqi
|
|
|
141 |
C |
p.
|
artikel
|
| 47 |
Efficacy of gaseous chlorine dioxide in reducing Salmonella enterica, E. coli O157:H7, and Listeria monocytogenes on strawberries and blueberries
|
Luu, Phillip
|
|
|
141 |
C |
p.
|
artikel
|
| 48 |
Enzyme-assisted fermentation improves the antimicrobial activity and drying properties of potato pulp
|
Du, Jing
|
|
|
141 |
C |
p.
|
artikel
|
| 49 |
Erratum to ‘Chemical composition and sensory quality of sauerkraut produced from different cabbage varieties’ [LWT - Food Science and Technology 136 (2021) 110325]
|
Satora, Paweł
|
|
|
141 |
C |
p.
|
artikel
|
| 50 |
Evaluation of quality properties and antioxidant activities of tiger nut (Cyperus esculentus L.) oil produced by mechanical expression or/with critical fluid extraction
|
Guo, Tingting
|
|
|
141 |
C |
p.
|
artikel
|
| 51 |
Exploration of structure-activity relationship between IgG1 and IgE binding ability and spatial conformation in ovomucoid with pulsed electric field treatment
|
Li, Yinli
|
|
|
141 |
C |
p.
|
artikel
|
| 52 |
Fish gelatin as an alternative to mammalian gelatin for food industry: A meta-analysis
|
Nitsuwat, Supatchayaporn
|
|
|
141 |
C |
p.
|
artikel
|
| 53 |
Flavor release from lactose/protein matrix during storage: Effects of lactose crystallization and powder microstructure
|
Huang, Zhuofan
|
|
|
141 |
C |
p.
|
artikel
|
| 54 |
Formation of debranched wheat starch-fatty acid inclusion complexes using saturated fatty acids with different chain length
|
Lee, Min Hyeock
|
|
|
141 |
C |
p.
|
artikel
|
| 55 |
Fusarium diversity and mycotoxin occurrence in proso millet in Korea
|
Choi, Jung-Hye
|
|
|
141 |
C |
p.
|
artikel
|
| 56 |
Going green in food analysis: A rapid and accurate method for the determination of sorbic acid and benzoic acid in foods by capillary ion chromatography with conductivity detection
|
D'Amore, Teresa
|
|
|
141 |
C |
p.
|
artikel
|
| 57 |
Harnessing the nutritional potential of concentrated whey for enhanced galactose flux in fermentative yeast
|
Beniwal, Arun
|
|
|
141 |
C |
p.
|
artikel
|
| 58 |
HS-GC-IMS detection of volatile organic compounds in yak milk powder processed by different drying methods
|
Feng, Duo
|
|
|
141 |
C |
p.
|
artikel
|
| 59 |
Hyperspectral characteristics of bruised tomatoes as affected by drop height and fruit size
|
Sun, Ye
|
|
|
141 |
C |
p.
|
artikel
|
| 60 |
Identification of age-markers based on profiling of Baijiu volatiles over a two-year maturation period: Case study of Lu-flavor Baijiu
|
Zhang, Xiao-Juan
|
|
|
141 |
C |
p.
|
artikel
|
| 61 |
Identification of antioxidant peptides from cheddar cheese made with Lactobacillus helveticus
|
Yang, Wanshuang
|
|
|
141 |
C |
p.
|
artikel
|
| 62 |
IFC - Aims & Scope, Copyright, Publication information, Orders & Claims, Advertising information, Author inquiries, Permissions, Funding body, Permanence of paper and GFA link in double column
|
|
|
|
141 |
C |
p.
|
artikel
|
| 63 |
Impact of hurdle technologies and low temperatures during ripening on the production of nitrate-free pork salami: A microbiological and metabolomic comparison
|
Rocchetti, Gabriele
|
|
|
141 |
C |
p.
|
artikel
|
| 64 |
Impact of surfactant concentration and antioxidant mode of incorporation on the oxidative stability of oil-in-water nanoemulsions
|
Ferreira da Silveira, Tayse Ferreira
|
|
|
141 |
C |
p.
|
artikel
|
| 65 |
Improvements in the extraction of milk phospholipids from beta-serum using ultrasound prior to tertiary amine extraction
|
Rathnakumar, Kaavya
|
|
|
141 |
C |
p.
|
artikel
|
| 66 |
Incorporation of antimicrobial nanoemulsions into complex foods: A case study in an apple juice-based beverage
|
Molet-Rodríguez, Anna
|
|
|
141 |
C |
p.
|
artikel
|
| 67 |
Investigate the adverse effects of foliarly applied antimicrobial nanoemulsion (carvacrol) on spinach
|
Zhang, Zhiyun
|
|
|
141 |
C |
p.
|
artikel
|
| 68 |
Investigating phytosterol as a potential functional component in milk through textural, flavour and oral perception study
|
Goh, Andrea Shi'en
|
|
|
141 |
C |
p.
|
artikel
|
| 69 |
In vitro assessment of probiotic and virulence potential of Enterococcus faecium strains derived from artisanal goatskin casing Tulum cheeses produced in central Taurus Mountains of Turkey
|
Özkan, Edibe Rabia
|
|
|
141 |
C |
p.
|
artikel
|
| 70 |
Isolation and identification of the umami peptides from Trachinotus ovatus hydrolysate by consecutive chromatography and Nano-HPLC-MS/MS
|
Deng, Xiaofei
|
|
|
141 |
C |
p.
|
artikel
|
| 71 |
Mechanical, thermal stability and microstructural properties of emulsion-filled gels: Effect of sugar beet pectin/soy protein isolate ratio
|
Feng, Liping
|
|
|
141 |
C |
p.
|
artikel
|
| 72 |
Metabolomic changes and biological activities during the lacto-fermentation of jackfruit juice using Lactobacillus casei ATCC334
|
Muhialdin, Belal J.
|
|
|
141 |
C |
p.
|
artikel
|
| 73 |
Microbial community analysis of viable cells and genomes in kyejang, a traditional Korean fermented beverage
|
Jung, Jin-Kyoung
|
|
|
141 |
C |
p.
|
artikel
|
| 74 |
Mining and evaluating novel serovar-specific Salmonella C1 serogroup genes by polymerase chain reaction analysis
|
Ye, Qinghua
|
|
|
141 |
C |
p.
|
artikel
|
| 75 |
Modeling and optimizing the changes in physical and biochemical properties of table grapes in response to natural zeolite treatment
|
Huwei, Song
|
|
|
141 |
C |
p.
|
artikel
|
| 76 |
Modelling, experimental validation and process design of forward osmosis process for sugarcane juice concentration
|
Akhtar, Aanisha
|
|
|
141 |
C |
p.
|
artikel
|
| 77 |
Modelling the role of oral processing on in vivo aroma release of white rice: Conceptual model and experimental validation
|
How, Muhammad Syahmeer
|
|
|
141 |
C |
p.
|
artikel
|
| 78 |
Modulation and metabolism of obesity-associated microbiota in a dynamic simulator of the human gut microbiota
|
Requena, Teresa
|
|
|
141 |
C |
p.
|
artikel
|
| 79 |
Modulation of carotenoid/flavonoid profiles and sugar content of a potential functional citrus-based food through crossflow microfiltration
|
Hammad, Imane
|
|
|
141 |
C |
p.
|
artikel
|
| 80 |
Optimization of emulsification conditions for designing ultrasound assisted curcumin loaded nanoemulsion: Characterization, antioxidant assay and release kinetics
|
Sharma, Neha
|
|
|
141 |
C |
p.
|
artikel
|
| 81 |
Optimization of solvent free ohmic-assisted heating as a promising esterification tool for ethyl butyrate synthesis
|
Nemati, Fereshteh
|
|
|
141 |
C |
p.
|
artikel
|
| 82 |
Physical properties and salt release of potato starch-based emulsion gels with OSA starch-stabilized oil droplets
|
Zhang, Yanhui
|
|
|
141 |
C |
p.
|
artikel
|
| 83 |
Physico-chemical and sensory qualities of Iberian sliced dry-cured loins from various commercial categories and the effects of the type of packaging and refrigeration time
|
Contador, Rebeca
|
|
|
141 |
C |
p.
|
artikel
|
| 84 |
Prediction of pelargonidin-3-glucoside in strawberries according to the postharvest distribution period of two ripening stages using VIS-NIR and SWIR hyperspectral imaging technology
|
Cho, Jeong-Seok
|
|
|
141 |
C |
p.
|
artikel
|
| 85 |
Production of protein-rich pulse ingredients through dry fractionation: A review
|
Fernando, Supun
|
|
|
141 |
C |
p.
|
artikel
|
| 86 |
Protein-lipid film (fuzhu) prepared from soymilk: Effects of soymilk convection on its formation, composition, and quality
|
Zhang, Jiafan
|
|
|
141 |
C |
p.
|
artikel
|
| 87 |
Proximate composition, physical, sensory and microbial properties of wheat-hog plum bagasse composite cookies
|
Oladunjoye, Adebola O.
|
|
|
141 |
C |
p.
|
artikel
|
| 88 |
Quantitative prediction and visualization of key physical and chemical components in black tea fermentation using hyperspectral imaging
|
Yang, Chongshan
|
|
|
141 |
C |
p.
|
artikel
|
| 89 |
Quercetin-loaded niosomal nanoparticles prepared by the thin-layer hydration method: Formulation development, colloidal stability, and structural properties
|
Javani, Razieh
|
|
|
141 |
C |
p.
|
artikel
|
| 90 |
Retaining bioactive proteins and extending shelf life of skim milk by microfiltration combined with Ultraviolet-C treatment
|
Zhang, Wenjin
|
|
|
141 |
C |
p.
|
artikel
|
| 91 |
Selection of appropriate hydrocolloid for eggless cakes containing chubak root extract using multiple criteria decision-making approach
|
Hedayati, Sara
|
|
|
141 |
C |
p.
|
artikel
|
| 92 |
Shelf-life extension of pacific white shrimp using tragacanth gum -based coatings containing Persian lime peel (Citrus latifolia) extract
|
Khaledian, Saeed
|
|
|
141 |
C |
p.
|
artikel
|
| 93 |
Static × dynamic controlled atmosphere: Impacts of aerobic and anaerobic metabolism on physiological disorders and overall quality of ‘Royal Gala’ apples
|
Thewes, Flavio Roberto
|
|
|
141 |
C |
p.
|
artikel
|
| 94 |
Structural and interfacial characterization of oil bodies extracted from Camellia oleifera under the neutral and alkaline condition
|
Jin, Weiping
|
|
|
141 |
C |
p.
|
artikel
|
| 95 |
Symbiotic goat milk ice cream with umbu fortified with autochthonous goat cheese lactic acid bacteria
|
de Oliveira, Anay Priscilla David
|
|
|
141 |
C |
p.
|
artikel
|
| 96 |
Synergistic inhibition of isolated flavonoids from Moringa oleifera leaf on α-glucosidase activity
|
Hamed, Yahya Saud
|
|
|
141 |
C |
p.
|
artikel
|
| 97 |
The contribution of superheated steam treatment of wheat flour to the cake quality
|
Ma, Yongshuai
|
|
|
141 |
C |
p.
|
artikel
|
| 98 |
The correlation of taste and chemesthetic sensation in individuals with different suprathreshold sensitivities
|
Zhang, Lu-Lu
|
|
|
141 |
C |
p.
|
artikel
|
| 99 |
The improved rehydration property, flavor characteristics and nutritional quality of freeze-dried instant rice supplemented with tea powder products
|
Fu, Tiantian
|
|
|
141 |
C |
p.
|
artikel
|
| 100 |
The regulatory mechanism of pulsed electric field (PEF) targeting at C-terminal glutamine of shrimp antioxidant peptide QMDDQ based on MD simulation
|
Zhang, Shuyu
|
|
|
141 |
C |
p.
|
artikel
|
| 101 |
Ultrasound-assisted preparation of double nano-emulsions loaded with glycyrrhizic acid in the internal aqueous phase and skim milk as the external aqueous phase
|
Maghamian, Nafiseh
|
|
|
141 |
C |
p.
|
artikel
|
| 102 |
Ultrasound-assisted thawing accelerates the thawing of common carp (Cyprinus carpio) and improves its muscle quality
|
Sun, Qinxiu
|
|
|
141 |
C |
p.
|
artikel
|
| 103 |
Using air deformation of raw fillet surfaces to identify severity of woody breast myopathy in broiler fillets
|
Sun, Xiao
|
|
|
141 |
C |
p.
|
artikel
|
| 104 |
Using solid acid catalysts to improve the oxidative stability of cold-pressed sesame oil
|
Yu, Qiong
|
|
|
141 |
C |
p.
|
artikel
|
| 105 |
Volatile compounds in Chinese steamed bread influenced by fermentation time, yeast level and steaming time
|
Xi, Jinzhong
|
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141 |
C |
p.
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artikel
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