| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A broad-spectrum novel bacteriocin produced by Lactobacillus plantarum SHY 21–2 from yak yogurt: Purification, antimicrobial characteristics and antibacterial mechanism
|
Peng, Shudong
|
|
|
142 |
C |
p.
|
artikel
|
| 2 |
Acyl migration occurrence of palm olein during interesterification catalyzed by sn-1,3 specific lipase
|
Zhou, Haiyan
|
|
|
142 |
C |
p.
|
artikel
|
| 3 |
A novel subtilin-like lantibiotics subtilin JS-4 produced by Bacillus subtilis JS-4, and its antibacterial mechanism against Listeria monocytogenes
|
Wei, Zhaohui
|
|
|
142 |
C |
p.
|
artikel
|
| 4 |
Antibacterial mechanism and preservation effect of curcumin-based photodynamic extends the shelf life of fresh-cut pears
|
Chai, Zhengyuan
|
|
|
142 |
C |
p.
|
artikel
|
| 5 |
Antimicrobial activity of different types of Centella asiatica extracts against foodborne pathogens and food spoilage microorganisms
|
Wong, Jun Xian
|
|
|
142 |
C |
p.
|
artikel
|
| 6 |
Antioxidant activity stability and digestibility of protein from Se-enriched germinated brown rice
|
Liu, Kunlun
|
|
|
142 |
C |
p.
|
artikel
|
| 7 |
Apoptotic changes and myofibrils degradation in post-mortem chicken muscles by ultrasonic processing
|
Chen, Lin
|
|
|
142 |
C |
p.
|
artikel
|
| 8 |
Application of comparative genomics in the development of DNA probes to detect Bacillus cereus and Bacillus subtilis
|
Kwon, Eun-Ae
|
|
|
142 |
C |
p.
|
artikel
|
| 9 |
Applying a large-scale device using non-thermal plasma for microbial decontamination on shell eggs and its effects on the sensory characteristics
|
Lin, Chia-Min
|
|
|
142 |
C |
p.
|
artikel
|
| 10 |
A simple and fast sample preparation method based on ionic liquid treatment for determination of Cd and Pb in dried solid agricultural products by graphite furnace atomic absorption spectrometry
|
Ling, Yuetao
|
|
|
142 |
C |
p.
|
artikel
|
| 11 |
Assembly of hyperhalophilic complex consortia of isolates from anchovy ripening attaining histamine degradation and their microbiome configuration
|
Perez, Silvina
|
|
|
142 |
C |
p.
|
artikel
|
| 12 |
Barrier properties of spray-dried emulsions containing flavorings or unsaturated triglycerides
|
Paulo, Bruna Barbon
|
|
|
142 |
C |
p.
|
artikel
|
| 13 |
Biotechnological production of d-tagatose from lactose using metabolically engineering Lactiplantibacillus plantarum
|
Zhang, Susu
|
|
|
142 |
C |
p.
|
artikel
|
| 14 |
Botanical origin approach for a better understanding of chemical and nutritional composition of beebread as an important value-added food supplement
|
Urcan, Adriana Cristina
|
|
|
142 |
C |
p.
|
artikel
|
| 15 |
Carotenoids in dehydrated persimmon: Antioxidant activity, structure, and photoluminescence
|
González, Cristina M.
|
|
|
142 |
C |
p.
|
artikel
|
| 16 |
Characterization of edible film based on grape juice and cross-linked maize starch and its effects on the storage quality of chicken breast fillets
|
Yıldırım-Yalçın, Meral
|
|
|
142 |
C |
p.
|
artikel
|
| 17 |
Citric acid and sucrose pretreatment improves the crispness of puffed peach chips by regulating cell structure and mechanical properties
|
Liu, Chun-ju
|
|
|
142 |
C |
p.
|
artikel
|
| 18 |
Co-encapsulation of vegetable oils with phenolic antioxidants and evaluation of their oxidative stability under long-term storage conditions
|
Le Priol, Lorine
|
|
|
142 |
C |
p.
|
artikel
|
| 19 |
Co-microbiological regulation of phenolic release through solid-state fermentation of corn kernels (Zea mays L.) to improve their antioxidant activity
|
Chen, Gong
|
|
|
142 |
C |
p.
|
artikel
|
| 20 |
Comparative analysis of chemical constituents and antioxidant activity in tea-leaves microbial fermentation of seven tea-derived fungi from ripened Pu-erh tea
|
Wang, Zihao
|
|
|
142 |
C |
p.
|
artikel
|
| 21 |
Comparative metabolome classification of desert truffles Terfezia claveryi and Terfezia boudieri via its aroma and nutrients profile
|
Farag, Mohamed A.
|
|
|
142 |
C |
p.
|
artikel
|
| 22 |
Comparison of odor compounds of brown sugar, muscovado sugar, and brown granulated sugar using GC-O-MS
|
Chen, Erbao
|
|
|
142 |
C |
p.
|
artikel
|
| 23 |
Detoxification of aflatoxins in foods by ultraviolet irradiation, hydrogen peroxide, and their combination - A review
|
Shen, Ming-Hsun
|
|
|
142 |
C |
p.
|
artikel
|
| 24 |
Development of a rapid Salmonella detection method via phage-conjugated magnetic bead separation coupled with real-time PCR quantification
|
Huang, Chenxi
|
|
|
142 |
C |
p.
|
artikel
|
| 25 |
Development of coffee kombucha containing Lactobacillus rhamnosus and Lactobacillus casei: Gastrointestinal simulations and DNA microbial analysis
|
Bueno, Federico
|
|
|
142 |
C |
p.
|
artikel
|
| 26 |
Development of functional gelatin-based composite films incorporating oil-in-water lavender essential oil nano-emulsions: Effects on physicochemical properties and cherry tomatoes preservation
|
Sun, Xinyu
|
|
|
142 |
C |
p.
|
artikel
|
| 27 |
Development of time-pH indicator nanofibers from natural pigments: An emerging processing technology to monitor the quality of foods
|
Terra, Ana Luiza Machado
|
|
|
142 |
C |
p.
|
artikel
|
| 28 |
Differences in moisture sorption characteristics and browning of lesser mealworm (Alphitobius diaperinus) ingredients
|
Sun, He
|
|
|
142 |
C |
p.
|
artikel
|
| 29 |
Effect of digestion and thermal processing on the stability of microbial cell-aflatoxin B1 complex
|
Sohrabi Balsini, Mohammad
|
|
|
142 |
C |
p.
|
artikel
|
| 30 |
Effect of high hydrostatic pressure (HPP) and pulsed electric field (PEF) technologies on reduction of aflatoxins in fruit juices
|
Pallarés, Noelia
|
|
|
142 |
C |
p.
|
artikel
|
| 31 |
Effect of high molecular weight chitosan coating on quality and shelf life of refrigerated channel catfish fillets
|
Karsli, Baris
|
|
|
142 |
C |
p.
|
artikel
|
| 32 |
Effect of lactic acid bacteria and yeast fermentation on antimicrobial, antioxidative and metabolomic profile of naturally carbonated probiotic whey drink
|
Kadyan, Saurabh
|
|
|
142 |
C |
p.
|
artikel
|
| 33 |
Effect of low temperature fermentation on the yeast-derived volatile aroma composition and sensory profile in Merlot wines
|
Massera, Ariel
|
|
|
142 |
C |
p.
|
artikel
|
| 34 |
Effect of radio frequency tempering on the color of frozen tilapia fillets
|
Jiang, Jiwei
|
|
|
142 |
C |
p.
|
artikel
|
| 35 |
Effect of the rice flour particle size and variety type on water holding capacity and water diffusivity in aqueous dispersions
|
Lapčíková, Barbora
|
|
|
142 |
C |
p.
|
artikel
|
| 36 |
Effect of ultrasound-assisted immersion thawing on emulsifying and gelling properties of chicken myofibrillar protein
|
Zhang, Chao
|
|
|
142 |
C |
p.
|
artikel
|
| 37 |
Effect of wall materials and storage temperature on anthocyanin stability of microencapsulated blueberry extract
|
Righi da Rosa, Jéssica
|
|
|
142 |
C |
p.
|
artikel
|
| 38 |
Effect of wheat bran oil concentrates on quality and nutrition of WBO dark compound chocolates
|
Talawar, Sharanappa T.
|
|
|
142 |
C |
p.
|
artikel
|
| 39 |
Effects of different stabilization techniques on the shelf life of cold brew coffee: Chemical composition, flavor profile and microbiological analysis
|
Bellumori, Maria
|
|
|
142 |
C |
p.
|
artikel
|
| 40 |
Effects of flexibility and surface hydrophobicity on emulsifying properties: Ultrasound-treated soybean protein isolate
|
Yan, Shizhang
|
|
|
142 |
C |
p.
|
artikel
|
| 41 |
Effects of hydrocolloids and proteins on dough rheology and in vitro starch digestibility of sweet potato-wheat bread
|
Azeem, Muhammad
|
|
|
142 |
C |
p.
|
artikel
|
| 42 |
Effects of temperature-controlled ultrasound treatment on sensory properties, physical characteristics and antioxidant activity of cloudy apple juice
|
Shen, Yusi
|
|
|
142 |
C |
p.
|
artikel
|
| 43 |
Encapsulation of saffron and sea buckthorn bioactives: Its utilization for development of low glycemic baked product for growing diabetic population of the world
|
Gani, Asir
|
|
|
142 |
C |
p.
|
artikel
|
| 44 |
Evaluation of using a combination of enzymatic hydrolysis and lactic acid fermentation for γ-aminobutyric acid production from soymilk
|
Hong LE, Phuong
|
|
|
142 |
C |
p.
|
artikel
|
| 45 |
Evaluation the potential of lactic acid bacteria isolates from traditional beef jerky as starter cultures and their effects on flavor formation during fermentation
|
Wen, Rongxin
|
|
|
142 |
C |
p.
|
artikel
|
| 46 |
Extrusion treated meal concentrates of Brassica juncea as functionally improved ingredient in protein and fiber rich breadstick preparation
|
Chakraborty, Priyadarshini
|
|
|
142 |
C |
p.
|
artikel
|
| 47 |
Flavor differences between commercial and traditional soybean paste
|
Zhang, Xiao
|
|
|
142 |
C |
p.
|
artikel
|
| 48 |
Fluctuated low temperature combined with high-humidity thawing to retain the physicochemical properties and structure of myofibrillar proteins from porcine longissimus dorsi
|
Zhu, Mingming
|
|
|
142 |
C |
p.
|
artikel
|
| 49 |
Functionalization of sodium caseinate fortified with blackcurrant concentrate via spray-drying and freeze-drying techniques: The nutritional properties of the fortified particles
|
Wu, Gang
|
|
|
142 |
C |
p.
|
artikel
|
| 50 |
Gluten aggregation properties as a tool for durum wheat quality assessment: A chemometric approach
|
Grassi, Silvia
|
|
|
142 |
C |
p.
|
artikel
|
| 51 |
Identification and quantification of hydroxycinnamoylated catechins in tea by targeted UPLC-MS using synthesized standards and their potential use in discrimination of tea varieties
|
Wang, Wei
|
|
|
142 |
C |
p.
|
artikel
|
| 52 |
Identification of aroma compounds in Zhuhoujiang, a fermented soybean paste in Guangdong China
|
Lu, Yulin
|
|
|
142 |
C |
p.
|
artikel
|
| 53 |
IFC - Aims & Scope, Copyright, Publication information, Orders & Claims, Advertising information, Author inquiries, Permissions, Funding body, Permanence of paper and GFA link in double column
|
|
|
|
142 |
C |
p.
|
artikel
|
| 54 |
Impacts of pH and temperature on the conformation of a protease from Pediococcus pentosaceus R1 isolated from Harbin dry sausage
|
Sun, Fangda
|
|
|
142 |
C |
p.
|
artikel
|
| 55 |
Improved photostability of folic acid by the radical-scavenging effect of tannic acid
|
Wang, Yongquan
|
|
|
142 |
C |
p.
|
artikel
|
| 56 |
Improvement of nisin production by using the integration strategy of co-cultivation fermentation, foam fractionation and pervaporation
|
Liu, Wei
|
|
|
142 |
C |
p.
|
artikel
|
| 57 |
Inactivation kinetics of Bacillus cereus vegetative cells and spores from different sources by antimicrobial photodynamic treatment (aPDT)
|
Prado-Silva, Leonardo do
|
|
|
142 |
C |
p.
|
artikel
|
| 58 |
Influence of fish protein hydrolysate-pistachio green hull extract interactions on antioxidant activity and inhibition of α-glucosidase, α-amylase, and DPP-IV enzymes
|
Amini Sarteshnizi, Roghayeh
|
|
|
142 |
C |
p.
|
artikel
|
| 59 |
Influence of oryzanol and tocopherols on thermal oxidation of rice bran oil during the heating process at Chinese cooking temperatures
|
Zhao, Zhengmei
|
|
|
142 |
C |
p.
|
artikel
|
| 60 |
Infrared heating induced improvement of certain phytobioactives, their bioaccessible contents and bioaccessibility in maize
|
Hossain, Ashrafi
|
|
|
142 |
C |
p.
|
artikel
|
| 61 |
Insight into the binding modes and mechanisms of inhibition between soybean-peptides and α-amylase based on spectrofluorimetry and kinetic analysis
|
Zhu, Jie
|
|
|
142 |
C |
p.
|
artikel
|
| 62 |
Instrumental indicators of desirable texture attributes of French fries
|
Sadeghi, Rohollah
|
|
|
142 |
C |
p.
|
artikel
|
| 63 |
Investigating the glutathione accumulation by non-conventional wine yeasts in optimized growth conditions and multi-starter fermentations
|
Lemos Junior, Wilson J.F.
|
|
|
142 |
C |
p.
|
artikel
|
| 64 |
In vitro starch digestibility, edible quality and microstructure of instant rice noodles enriched with rice bran insoluble dietary fiber
|
Liu, Tengnu
|
|
|
142 |
C |
p.
|
artikel
|
| 65 |
Limited relationship between temporality of sensory perception and phenolic composition of red wines
|
Medel-Marabolí, Marcela
|
|
|
142 |
C |
p.
|
artikel
|
| 66 |
Linoleic acid induces different metabolic modes in two Bifidobacterium breve strains with different conjugated linoleic acid-producing abilities
|
Gao, He
|
|
|
142 |
C |
p.
|
artikel
|
| 67 |
Loop-mediated isothermal amplification (LAMP) for rapid detection of Salmonella in foods based on new molecular targets
|
Shang, Yuting
|
|
|
142 |
C |
p.
|
artikel
|
| 68 |
Maltodextrin improves physical properties and volatile compound retention of spray-dried asparagus concentrate
|
Siccama, Joanne W.
|
|
|
142 |
C |
p.
|
artikel
|
| 69 |
Mechanochemical-assisted extraction of protein from watermelon seeds with surfactant
|
Liu, Lei
|
|
|
142 |
C |
p.
|
artikel
|
| 70 |
Medium- and long-chain triacylglycerols composition in preterm and full-term human milk across different lactation stages
|
Yuan, Tinglan
|
|
|
142 |
C |
p.
|
artikel
|
| 71 |
Microencapsulated Spirulina maxima biomass as an ingredient for the production of nutritionally enriched and sensorially well-accepted vegan biscuits
|
Paula da Silva, Suellen
|
|
|
142 |
C |
p.
|
artikel
|
| 72 |
Molecular basis of sodium chloride dominated glutenin interaction and bread properties
|
Guo, Yizhan
|
|
|
142 |
C |
p.
|
artikel
|
| 73 |
Monofloral and polyfloral bee pollens: Comparative evaluation of their phenolics and bioactivity profiles
|
Alimoglu, Gunce
|
|
|
142 |
C |
p.
|
artikel
|
| 74 |
Nutritional, antioxidant and phytochemical characterization of healthy ready-to-eat expanded snack produced from maize/common bean mixture by extrusion
|
Félix-Medina, Jennifer V.
|
|
|
142 |
C |
p.
|
artikel
|
| 75 |
Optimization of explosion puffing drying for browning control in Muskmelon (Cucumis melo L.) using Taguchi orthogonal arrays
|
Sun, Xiyun
|
|
|
142 |
C |
p.
|
artikel
|
| 76 |
Oxidation of myofibrillar protein and crosslinking behavior during processing of traditional air-dried yak (Bos grunniens) meat in relation to digestibility
|
Ma, Jibing
|
|
|
142 |
C |
p.
|
artikel
|
| 77 |
Oxidative stability of ternary blends of vegetable oils: A chemometric approach
|
Pattnaik, Monalisha
|
|
|
142 |
C |
p.
|
artikel
|
| 78 |
Phosphorus-31 nuclear magnetic resonance (31P NMR) for quantitative measurements of phospholipids derived from natural products: Effect of analysis conditions
|
Ahmmed, Mirja Kaizer
|
|
|
142 |
C |
p.
|
artikel
|
| 79 |
Physicochemical and emulsifying properties of protein isolated from Phlebopus portentosus
|
Zou, Yuan
|
|
|
142 |
C |
p.
|
artikel
|
| 80 |
Physicochemical properties of wet-glycated soy proteins
|
Zia, Muhammad Bin
|
|
|
142 |
C |
p.
|
artikel
|
| 81 |
Physiochemical, microbiological and flavor characteristics of traditional Chinese fermented food Kaili Red Sour Soup
|
Li, Dafei
|
|
|
142 |
C |
p.
|
artikel
|
| 82 |
Preparation and characterization of chemically modified high amylose maize starch-ascorbyl palmitate inclusion complexes in mild reaction condition
|
Zhou, Dingpeng
|
|
|
142 |
C |
p.
|
artikel
|
| 83 |
Protein fortification of wheat bread using dry fractionated chickpea protein-enriched fraction or its sourdough
|
Xing, Qinhui
|
|
|
142 |
C |
p.
|
artikel
|
| 84 |
Pulsed vacuum drying enhances drying of blueberry by altering micro-, ultrastructure and water status and distribution
|
Liu, Zi-Liang
|
|
|
142 |
C |
p.
|
artikel
|
| 85 |
Purity and properties of gelatins extracted from the head tissue of the hybrid kalamtra sturgeon
|
Islam, Md. Rashidul
|
|
|
142 |
C |
p.
|
artikel
|
| 86 |
Quality parameters and oxidative stability of functional beef burgers fortified with microencapsulated cod liver oil
|
Morsy Dr., Mohamed K.
|
|
|
142 |
C |
p.
|
artikel
|
| 87 |
Ready-to-eat blueberries as fruit-based alternative to deliver probiotic microorganisms and prebiotic compounds
|
Bambace, María F.
|
|
|
142 |
C |
p.
|
artikel
|
| 88 |
Rheological characterisation of full-fat and reduced-fat aerated icings
|
Meza, Bárbara E.
|
|
|
142 |
C |
p.
|
artikel
|
| 89 |
Sesquiterpene lactones in sunflower oil
|
Spring, Otmar
|
|
|
142 |
C |
p.
|
artikel
|
| 90 |
Short-term frozen storage of raw chicken meat improves its flavor traits upon stewing
|
Qi, Jun
|
|
|
142 |
C |
p.
|
artikel
|
| 91 |
Short-term rearing in brackish water regulates the taste-related metabolites of abdomen muscle for adult male Eriocheir sinensis
|
Zhang, Long
|
|
|
142 |
C |
p.
|
artikel
|
| 92 |
Sous-vide cooking as a systematic approach for quality maintenance and shelf-life extension of crab lump meat
|
Olatunde, Oladipupo Odunayo
|
|
|
142 |
C |
p.
|
artikel
|
| 93 |
Studies of quality development and major chemical composition of green tea processed from tea with different shoot maturity
|
Xu, Chunhui
|
|
|
142 |
C |
p.
|
artikel
|
| 94 |
Study on the stability of intermediates in the process of enzymatic hydrolysis of phosphatidic acid by phospholipase A1
|
Wang, Tong
|
|
|
142 |
C |
p.
|
artikel
|
| 95 |
Textural degradation, drying and rehydration behaviour of ohmically treated pineapple cubes
|
Kumar, Amardeep
|
|
|
142 |
C |
p.
|
artikel
|
| 96 |
The cross-over fermentation concept and its application in a novel food product: The dairy miso case study
|
Dank, Alexander
|
|
|
142 |
C |
p.
|
artikel
|
| 97 |
Transcriptome analysis reveals the mechanisms involved in the enhanced antagonistic efficacy of Rhodotorula mucilaginosa induced by chitosan
|
Zhang, Xiaoyun
|
|
|
142 |
C |
p.
|
artikel
|
| 98 |
Ultrasonication effects on physicochemical and emulsifying properties of Cyperus esculentus seed (tiger nut) proteins
|
Cui, Qiang
|
|
|
142 |
C |
p.
|
artikel
|
| 99 |
Ultrasound as a pre-treatment for extraction of bioactive compounds and food safety: A review
|
Perera, Conrad O.
|
|
|
142 |
C |
p.
|
artikel
|
| 100 |
Understanding the hydration of alkali-induced duck egg white gel at high temperature
|
Fan, Hong
|
|
|
142 |
C |
p.
|
artikel
|
| 101 |
Utilization of high internal phase emulsion stabilized by egg yolk-modified starch complex for the delivery of lutein
|
Xu, Lilan
|
|
|
142 |
C |
p.
|
artikel
|
| 102 |
Wholewheat bread: Effect of gradual water addition during kneading on dough and bread properties
|
Parenti, Ottavia
|
|
|
142 |
C |
p.
|
artikel
|
Tijdschrift beschrijving