| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A comparative study of aromatic characterization of Yingde Black Tea infusions in different steeping temperatures
|
Liu, Haocheng
|
|
|
143 |
C |
p.
|
artikel
|
| 2 |
A comparative study of encapsulation of carotenoid enriched-flaxseed oil and flaxseed oil by spray freeze-drying and spray drying techniques
|
Elik, Aysel
|
|
|
143 |
C |
p.
|
artikel
|
| 3 |
A modified Weibull model for design of oscillated high hydrostatic pressure processes
|
Zhu, Si
|
|
|
143 |
C |
p.
|
artikel
|
| 4 |
An automated non-destructive prediction of peroxide value and free fatty acid level in mixed nut samples
|
Tahmasbian, Iman
|
|
|
143 |
C |
p.
|
artikel
|
| 5 |
A new predictive model for the description of the growth of Salmonella spp. in Italian fresh ricotta cheese
|
Tirloni, Erica
|
|
|
143 |
C |
p.
|
artikel
|
| 6 |
An exploratory trial of food formulations with enhanced bioaccessibility of iron and zinc aided by spices
|
Jaiswal, Aishwarya
|
|
|
143 |
C |
p.
|
artikel
|
| 7 |
An overview of microbial mitigation strategies for acrylamide: Lactic acid bacteria, yeast, and cell-free extracts
|
Albedwawi, Amal S.
|
|
|
143 |
C |
p.
|
artikel
|
| 8 |
Anti-fungal activity of lactic acid bacterial isolates against aflatoxigenic fungi inoculated on peanut kernels
|
Pradhan, Santosh
|
|
|
143 |
C |
p.
|
artikel
|
| 9 |
Application of spray drying for production of microparticles containing the carotenoid-rich tucumã oil (Astrocaryum vulgare Mart.)
|
Santos, Priscila Dayane de Freitas
|
|
|
143 |
C |
p.
|
artikel
|
| 10 |
Application of thiol compounds to reduce acrylamide levels and increase antioxidant activity of French fries
|
Cerit, İnci
|
|
|
143 |
C |
p.
|
artikel
|
| 11 |
Bioactive compounds from blueberry and blackcurrant powder alter the physicochemical and hypoglycaemic properties of oat bran paste
|
Hui, Xiaodan
|
|
|
143 |
C |
p.
|
artikel
|
| 12 |
Biosynthesis of orchid-like volatile methyl jasmonate in tea (Camellia sinensis) leaves in response to multiple stresses during the shaking process of oolong tea
|
Feng, Yingying
|
|
|
143 |
C |
p.
|
artikel
|
| 13 |
Brewing conditions impact on the composition and characteristics of cold brew Arabica and Robusta coffee beverages
|
Portela, Claudimara da Silva
|
|
|
143 |
C |
p.
|
artikel
|
| 14 |
Changes in physicochemical and antioxidant properties of egg white during the Maillard reaction induced by alkali
|
Tan, Ji'en
|
|
|
143 |
C |
p.
|
artikel
|
| 15 |
Characterization of key off-odor compounds in thermal duck egg gels by GC-olfactometry-MS, odor activity values, and aroma recombination
|
Ren, Liuyang
|
|
|
143 |
C |
p.
|
artikel
|
| 16 |
Characterizing the microbial community of Pixian Doubanjiang and analysing the metabolic pathway of major flavour metabolites
|
Yang, Menglu
|
|
|
143 |
C |
p.
|
artikel
|
| 17 |
Co-crystallized sucrose with propolis extract as a food ingredient: Powder characterization and antioxidant stability
|
Irigoiti, Yanet
|
|
|
143 |
C |
p.
|
artikel
|
| 18 |
Collaborative analysis on differences in volatile compounds of Harbin red sausages smoked with different types of woodchips based on gas chromatography–mass spectrometry combined with electronic nose
|
Yin, Xiaoyu
|
|
|
143 |
C |
p.
|
artikel
|
| 19 |
Combined lactic fermentation and enzymatic treatments affect the antigenicity of β-lactoglobulin in cow milk and soymilk-cow milk mixture
|
Xing, Guangliang
|
|
|
143 |
C |
p.
|
artikel
|
| 20 |
Comparison of chemical constituents of Eurotium cristatum-mediated pure and mixed fermentation in summer-autumn tea
|
Wang, Xin
|
|
|
143 |
C |
p.
|
artikel
|
| 21 |
Content of trans-fatty acid isomers in bakery products on the Slovenian market
|
Mencin, Marjeta
|
|
|
143 |
C |
p.
|
artikel
|
| 22 |
Design of novel nutritious microcapsules comprising ω-5 fatty acids and essential amino acids by assembling pomegranate seed derived macromolecules
|
Yücetepe, Melike
|
|
|
143 |
C |
p.
|
artikel
|
| 23 |
Detoxification of patulin from juice simulator and apple juice via cross-linked Se-chitosan/L-cysteine nanoparticles
|
Paimard, Giti
|
|
|
143 |
C |
p.
|
artikel
|
| 24 |
Development and characterization of Lactobacillus acidophilus (LA-3) microparticles with reducing substances and its addition to Reino cheese
|
Lopes Neto, José Honório Pereira
|
|
|
143 |
C |
p.
|
artikel
|
| 25 |
Effect of 2,2′-azobis(2-amidinopropane) dihydrochloride (AAPH) induced oxidation on the physicochemical properties, in vitro digestibility, and nutritional value of egg white protein
|
Cheng, Yuan
|
|
|
143 |
C |
p.
|
artikel
|
| 26 |
Effect of electrostatic interactions and complexes formation between nisin and bacterial exopolysaccharides on nisin antimicrobial efficacy
|
Abid, Yousra
|
|
|
143 |
C |
p.
|
artikel
|
| 27 |
Effect of enzymes addition on the fermentation of Chinese rice wine using defined fungal starter
|
Yang, Liu
|
|
|
143 |
C |
p.
|
artikel
|
| 28 |
Effect of high pressure homogenization on microstructure and rheological properties of hazelnut beverage cold-set gels induced glucono-δ-lactone
|
Gul, Osman
|
|
|
143 |
C |
p.
|
artikel
|
| 29 |
Effect of inkjet-printed flexible dielectric barrier discharge plasma on reduction of pathogen and quality changes on sliced cheese
|
Heo, Ye Seul
|
|
|
143 |
C |
p.
|
artikel
|
| 30 |
Effect of starch multi-scale structure alteration on japonica rice flour functionality under infrared radiation drying and storage
|
Luo, Yao
|
|
|
143 |
C |
p.
|
artikel
|
| 31 |
Effect of the incorporation of polysaccharide from Falkenbergia rufolanosa on beef sausages for quality and shelf life improvement
|
Feki, Amal
|
|
|
143 |
C |
p.
|
artikel
|
| 32 |
Effects of blanching on drying characteristics, quality, and pectin nanostructures of dried cut-persimmons
|
Oshima, Tatsuya
|
|
|
143 |
C |
p.
|
artikel
|
| 33 |
Effects of different extraction methods on structure and properties of soluble dietary fiber from defatted coconut flour
|
Du, Xiaojing
|
|
|
143 |
C |
p.
|
artikel
|
| 34 |
Effects of steam explosion pretreatment on the bioactive components and characteristics of rapeseed and rapeseed products
|
Wang, Weijun
|
|
|
143 |
C |
p.
|
artikel
|
| 35 |
Effects of tofu whey powder on the quality attributes, isoflavones composition and antioxidant activity of wheat flour pan bread
|
Zhao, Chang-Cheng
|
|
|
143 |
C |
p.
|
artikel
|
| 36 |
Effects of ultrasound-assisted extraction (UAE), high voltage electric field (HVEF), high pressure processing (HPP), and combined methods (HVEF+UAE and HPP+UAE) on Gac leaves extraction
|
Nguyen, Thi Minh Chau
|
|
|
143 |
C |
p.
|
artikel
|
| 37 |
Effects of various blanching methods on fucoxanthin degradation kinetics, antioxidant activity, pigment composition, and sensory quality of Sargassum fusiforme
|
Nie, Jinggui
|
|
|
143 |
C |
p.
|
artikel
|
| 38 |
Effects of various drying conditions and methods on drying kinetics and retention of bioactive compounds in sliced persimmon
|
Zhao, Chang-Cheng
|
|
|
143 |
C |
p.
|
artikel
|
| 39 |
Emulsification of Scutellaria baicalensis Georgi polysaccharide conjugate and its inhibition on epigallocatechin (EGC) oxidation
|
Chen, Xiaoqiang
|
|
|
143 |
C |
p.
|
artikel
|
| 40 |
Enhancement of efficient and selective hydrolysis of maize starch via induced electric field
|
Li, Dandan
|
|
|
143 |
C |
p.
|
artikel
|
| 41 |
Essential oil nanoemulsions for the control of Clostridium sporogenes in cooked meat product: An alternative?
|
Pinelli, Juliana Junqueira
|
|
|
143 |
C |
p.
|
artikel
|
| 42 |
Evaluation of melon drying using hyperspectral imaging technique in the near infrared region
|
Netto, Jose Marcelino S.
|
|
|
143 |
C |
p.
|
artikel
|
| 43 |
Fast detection of adulteration of aromatic peanut oils based on alpha-tocopherol and gamma-tocopherol contents and ratio
|
Mei, Fangyi
|
|
|
143 |
C |
p.
|
artikel
|
| 44 |
Generation of antioxidant peptides from soy protein isolate through psychrotrophic Chryseobacterium sp. derived alkaline broad temperature active protease
|
Mukhia, Srijana
|
|
|
143 |
C |
p.
|
artikel
|
| 45 |
Green synthesis of isomaltulose from cane molasses by an immobilized recombinant Escherichia coli strain and its prebiotic activity
|
Su, Hui-Hui
|
|
|
143 |
C |
p.
|
artikel
|
| 46 |
IFC - Aims & Scope, Copyright, Publication information, Orders & Claims, Advertising information, Author inquiries, Permissions, Funding body, Permanence of paper and GFA link in double column
|
|
|
|
143 |
C |
p.
|
artikel
|
| 47 |
Improvement of functional and rheological features of tigernut tuber starch by using gum derived from Chinese quince seeds
|
Liu, Hua-Min
|
|
|
143 |
C |
p.
|
artikel
|
| 48 |
Influence of β-carotene concentration on the physicochemical properties, degradation and antioxidant activity of nanoemulsions stabilized by whey protein hydrolyzate-pectin soluble complexes
|
López-Monterrubio, D.I.
|
|
|
143 |
C |
p.
|
artikel
|
| 49 |
Influence of grape composition and origin, yeast strain and spontaneous fermentation on aroma profile of Corvina and Corvinone wines
|
Luzzini, Giovanni
|
|
|
143 |
C |
p.
|
artikel
|
| 50 |
Influence of packaging methods on the dry heat inactivation of Salmonella Typhimurium, Salmonella Senftenberg, and Salmonella Enteritidis PT 30 on almonds
|
Song, Won-Jae
|
|
|
143 |
C |
p.
|
artikel
|
| 51 |
Lacticaseibacillus casei SJRP38 and buriti pulp increased bioactive compounds and probiotic potential of fermented milk
|
Borgonovi, Tais Fernanda
|
|
|
143 |
C |
p.
|
artikel
|
| 52 |
Lysosomal Fe2+contributes to myofibrillar protein degradation through mitochondrial-dysfunction-induced apoptosis
|
Chen, Cheng
|
|
|
143 |
C |
p.
|
artikel
|
| 53 |
Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying
|
Perusko, Marija
|
|
|
143 |
C |
p.
|
artikel
|
| 54 |
Microbiome diversity and evolution in stacking fermentation during different rounds of Jiang-flavoured Baijiu brewing
|
Wang, Huan
|
|
|
143 |
C |
p.
|
artikel
|
| 55 |
Mineral bio-accessibility and intrinsic saccharides in breakfast flakes manufactured from sprouted wheat
|
Lemmens, Elien
|
|
|
143 |
C |
p.
|
artikel
|
| 56 |
mPEG-carboxymethyl astaxanthin monoester: A novel hydrophilic astaxanthin with increased water solubility and bioavailability
|
Yang, Lu
|
|
|
143 |
C |
p.
|
artikel
|
| 57 |
Multi-frequency multi-mode ultrasound treatment for removing pesticides from lettuce (Lactuca sativa L.) and effects on product quality
|
Azam, S M Roknul
|
|
|
143 |
C |
p.
|
artikel
|
| 58 |
Pasteurization mechanism of S. aureus ATCC 25923 in walnut shells using radio frequency energy at lab level
|
Zhang, Lihui
|
|
|
143 |
C |
p.
|
artikel
|
| 59 |
Pepsin generated camel whey protein hydrolysates with potential antihypertensive properties: Identification and molecular docking of antihypertensive peptides
|
Baba, Waqas N.
|
|
|
143 |
C |
p.
|
artikel
|
| 60 |
Physicochemical and functional properties of a novel xanthan gum-lysozyme nanoparticle material prepared by high pressure homogenization
|
Zhu, Yiqing
|
|
|
143 |
C |
p.
|
artikel
|
| 61 |
Physico-chemical characterization and aging effects of fructan exopolysaccharide produced by Weissella cibaria MD2 on Caenorhabditis elegans
|
Lakra, Avinash Kant
|
|
|
143 |
C |
p.
|
artikel
|
| 62 |
Physicochemical characterization and polyphenol oxidase inactivation of Ataulfo mango pulp pasteurized by conventional and ohmic heating processes
|
Barrón-García, Oscar Y.
|
|
|
143 |
C |
p.
|
artikel
|
| 63 |
Postharvest quality and antioxidant activity extension of strawberry fruit using allyl isothiocyanate encapsulated by electrospun zein ultrafine fibers
|
Colussi, Rosana
|
|
|
143 |
C |
p.
|
artikel
|
| 64 |
Potential mechanism of different gelation properties of white and red muscle fibre from crocodile (Crocodylus siamensis) meat: Study of myofibrillar protein
|
Xiao, Hongmei
|
|
|
143 |
C |
p.
|
artikel
|
| 65 |
Potential of Lactobacillus strains for health-promotion and flavouring of fermented dairy foods
|
Rodríguez-Sánchez, Sara
|
|
|
143 |
C |
p.
|
artikel
|
| 66 |
Potential of Lactobacillus strains for the production of fermented functional beverages enriched in galacto-oligosaccharides
|
Pázmándi, Melinda
|
|
|
143 |
C |
p.
|
artikel
|
| 67 |
Prebiotic potential and characterization of resistant starch developed from four Himalayan rice cultivars using β-amylase and transglucosidase enzymes
|
Ashwar, Bilal Ahmad
|
|
|
143 |
C |
p.
|
artikel
|
| 68 |
Preservation of mango fruit quality using fucoidan coatings
|
Xu, Bing
|
|
|
143 |
C |
p.
|
artikel
|
| 69 |
Prevalence, antibiotic susceptibility and genetic diversity of Campylobacter jejuni isolated from retail food in China
|
Wang, Juan
|
|
|
143 |
C |
p.
|
artikel
|
| 70 |
Processing of chestnut rose juice using three-stage ultra-filtration combined with high pressure processing
|
Hou, Zhiqiang
|
|
|
143 |
C |
p.
|
artikel
|
| 71 |
Protein enrichment of wheat bread with the marine green microalgae Tetraselmis chuii – Impact on dough rheology and bread quality
|
Qazi, Waqas Muhammad
|
|
|
143 |
C |
p.
|
artikel
|
| 72 |
Purification and characterization of a novel bacteriocin from Lactobacillus paracasei ZFM54
|
Ye, Pengxin
|
|
|
143 |
C |
p.
|
artikel
|
| 73 |
Quality alert from direct discrimination of polycyclic aromatic hydrocarbons in edible oil by liquid-interfacial surface-enhanced Raman spectroscopy
|
Su, Mengke
|
|
|
143 |
C |
p.
|
artikel
|
| 74 |
Quality control of raw hazelnuts by rapid and non-invasive fingerprinting of volatile compound release
|
Pedrotti, M.
|
|
|
143 |
C |
p.
|
artikel
|
| 75 |
Rapid evaluation of optimal growth substrates and improvement of industrial production of Bifidobacterium adolescentis based on the automatic feedback feeding method
|
Cui, Shumao
|
|
|
143 |
C |
p.
|
artikel
|
| 76 |
Rehydration characteristics of vacuum freeze- and hot air-dried garlic slices
|
Zhou, Cunshan
|
|
|
143 |
C |
p.
|
artikel
|
| 77 |
RNA-seq-based transcriptomic comparison of Saccharomyces cerevisiae during spontaneous and inoculated fermentations of organic and conventional grapes
|
Xu, Weina
|
|
|
143 |
C |
p.
|
artikel
|
| 78 |
SdiA plays a crucial role in stress tolerance of C. sakazakii CICC 21544
|
Cao, Yifang
|
|
|
143 |
C |
p.
|
artikel
|
| 79 |
Selection of probiotic Lactobacillus strains with antimicrobial activity to be used as biocontrol agents in food industry
|
Rodríguez-Sánchez, S.
|
|
|
143 |
C |
p.
|
artikel
|
| 80 |
Solubility and emulsifying properties of phosphorylated walnut protein isolate extracted by sodium trimetaphosphate
|
Yan, Chunjun
|
|
|
143 |
C |
p.
|
artikel
|
| 81 |
Tailored enzymatic treatment of Chlorella vulgaris cell wall leads to effective disruption while preserving oxidative stability
|
Canelli, Greta
|
|
|
143 |
C |
p.
|
artikel
|
| 82 |
The effect of high CO2 treatment on targeted metabolites of ‘Seolhyang’ strawberry (Fragaria × ananassa) fruits during cold storage
|
Ahn, Donghee
|
|
|
143 |
C |
p.
|
artikel
|
| 83 |
The gel properties and gastric digestion kinetics of a novel lactic acid bacteria fermented tofu: Focusing on the effects of transglutaminase
|
Yang, Xiaoyu
|
|
|
143 |
C |
p.
|
artikel
|
| 84 |
Use of moldavian dragonhead seeds residue for pasta production
|
Zarzycki, Piotr
|
|
|
143 |
C |
p.
|
artikel
|
| 85 |
Varying the amount of solid fat in animal fat mimetics for plant-based salami analogues influences texture, appearance and sensory characteristics
|
Dreher, Johannes
|
|
|
143 |
C |
p.
|
artikel
|
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