| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Aggregation of hen egg white proteins with additives during agitation
|
Hong, Taehun
|
|
|
146 |
C |
p.
|
artikel
|
| 2 |
A metabolomics comparison of Lactobacillus communities isolated from breast milk and camel milk and Lactobacillus apis isolated from bee gut during cereals-based fermentation vs. Lactobacillus plantarum as a reference
|
Ghamry, Mohamed
|
|
|
146 |
C |
p.
|
artikel
|
| 3 |
Analysis of physicochemical properties of exopolysaccharide from Leuconostoc mesenteroides strain XR1 and its application in fermented milk
|
Wang, Liang
|
|
|
146 |
C |
p.
|
artikel
|
| 4 |
A novel method for oil deacidification: Chemical amidation with ethanolamine catalyzed by calcium oxide
|
Wang, Xiaosan
|
|
|
146 |
C |
p.
|
artikel
|
| 5 |
Antibacterial activities and mechanisms of vine tea extract and 2R, 3R-Dihydromyricetin on Escherichia coli
|
Cui, Shu-Mei
|
|
|
146 |
C |
p.
|
artikel
|
| 6 |
Antibacterial potency of riboflavin-mediated photodynamic inactivation against Salmonella and its influences on tuna quality
|
Li, Huihui
|
|
|
146 |
C |
p.
|
artikel
|
| 7 |
Antimicrobial peptide zp37 inhibits Escherichia coli O157:H7 in alfalfa sprouts by inflicting damage in cell membrane and binding to DNA
|
Yi, Lanhua
|
|
|
146 |
C |
p.
|
artikel
|
| 8 |
Antioxidant peptides derived from hydrolysates of red tilapia (Oreochromis sp.) scale
|
Sierra, Leidy
|
|
|
146 |
C |
p.
|
artikel
|
| 9 |
Bacillus spp. increase the Paracin 1.7 titer of L. paracasei HD1.7 in sauerkraut juice: Emphasis on the influence of inoculation conditions on the symbiotic relationship
|
Ye, Zeming
|
|
|
146 |
C |
p.
|
artikel
|
| 10 |
Biohazard and dynamic features of different polar compounds in vegetable oil during thermal oxidation
|
Yuan, Liyang
|
|
|
146 |
C |
p.
|
artikel
|
| 11 |
Calcium-induced-gel properties for ι-carrageenan in the presence of different charged amino acids
|
Wen, Chengrong
|
|
|
146 |
C |
p.
|
artikel
|
| 12 |
Characterization of flavor frame in shiitake mushrooms (Lentinula edodes) detected by HS-GC-IMS coupled with electronic tongue and sensory analysis: Influence of drying techniques
|
Hou, Hui
|
|
|
146 |
C |
p.
|
artikel
|
| 13 |
Characterization of volatile profiles of three colored quinoas based on GC-IMS and PCA
|
Song, Jianxin
|
|
|
146 |
C |
p.
|
artikel
|
| 14 |
Cold atmospheric pressure plasma inactivation of dairy associated planktonic cells of Listeria monocytogenes and Staphylococcus aureus
|
Lee, Sarah H.I.
|
|
|
146 |
C |
p.
|
artikel
|
| 15 |
Comparison of the characterization and the temperature/pressure stability of soluble and membrane-bound polyphenol oxidase from ‘Lijiang’ snow peach
|
Wang, Fuhai
|
|
|
146 |
C |
p.
|
artikel
|
| 16 |
Comparison of two cooked vegetable aroma compounds, dimethyl disulfide and methional, in Chinese Baijiu by a sensory-guided approach and chemometrics
|
Song, Xuebo
|
|
|
146 |
C |
p.
|
artikel
|
| 17 |
Comprehensive investigation into quality of pasteurized Oncorhynchus keta Walbaum fillets and non-thermal effects of microwave
|
Xue, Qianqian
|
|
|
146 |
C |
p.
|
artikel
|
| 18 |
Contributions of ethanol fractionation on the properties of vegetable protein hydrolysates and differences in the characteristics of metal (Ca, Zn, Fe)-chelating peptides
|
Kong, Xiangzhen
|
|
|
146 |
C |
p.
|
artikel
|
| 19 |
Cooking of short, medium and long-grain rice in limited and excess water: Effects on microstructural characteristics and gastro-small intestinal starch digestion in vitro
|
Tamura, Masatsugu
|
|
|
146 |
C |
p.
|
artikel
|
| 20 |
Cranberry (Vaccinium macrocarpon L.) fruit juice from Serbia: UHPLC- DAD-MS/MS characterization, antibacterial and antioxidant activities
|
Ilić, Dušica P.
|
|
|
146 |
C |
p.
|
artikel
|
| 21 |
Development of a novel trypsin affinity material using a recombinant buckwheat trypsin inhibitor mutant with enhanced activity
|
Li, Chen
|
|
|
146 |
C |
p.
|
artikel
|
| 22 |
Development of high-fiber and sugar-free frozen pancakes: Influence of state and phase transitions on the instrumental textural quality of pancakes during storage
|
Kumar, Pavitra K.
|
|
|
146 |
C |
p.
|
artikel
|
| 23 |
Development of meat powder from beef byproduct as value-added food ingredient
|
Long, Jade M.
|
|
|
146 |
C |
p.
|
artikel
|
| 24 |
Double batch cider distillation: Influence of the recycling of the separated fractions
|
Esteban-Decloux, Martine
|
|
|
146 |
C |
p.
|
artikel
|
| 25 |
3D printing of encapsulated probiotics: Effect of different post-processing methods on the stability of Lactiplantibacillus plantarum (NCIM 2083) under static in vitro digestion conditions and during storage
|
Yoha, Kandasamy Suppiramaniam
|
|
|
146 |
C |
p.
|
artikel
|
| 26 |
Dynamic monitoring oxidation process of nut oils through Raman technology combined with PLSR and RF-PLSR model
|
Wang, Cheng
|
|
|
146 |
C |
p.
|
artikel
|
| 27 |
Effect of amino acids composing rice protein on rice starch digestibility
|
Lu, Xiaoxue
|
|
|
146 |
C |
p.
|
artikel
|
| 28 |
Effect of carrier oil on the properties of sodium caseinate stabilized O/W nanoemulsions containing Trans-cinnamaldehyde
|
Liao, Wei
|
|
|
146 |
C |
p.
|
artikel
|
| 29 |
Effect of extraction variables on the physical and functional properties of tilapia gelatin
|
Liao, Wei
|
|
|
146 |
C |
p.
|
artikel
|
| 30 |
Effect of heat-treated flour on the quality and storage stability of fresh noodles
|
Hong, Tingting
|
|
|
146 |
C |
p.
|
artikel
|
| 31 |
Effect of high pressure processing and heat treatment on the gelation properties of blue crab meat proteins
|
Velazquez, Gonzalo
|
|
|
146 |
C |
p.
|
artikel
|
| 32 |
Effect of kansui on the physicochemical, structural, and quality characteristics of adlay seed flour-fortified wheat noodles
|
Ding, Yangyue
|
|
|
146 |
C |
p.
|
artikel
|
| 33 |
Effect of Lactobacillus plantarum fermentation on the volatile flavors of mung beans
|
Yi, Cuiping
|
|
|
146 |
C |
p.
|
artikel
|
| 34 |
Effect of oregano essential oil or lactic acid treatments combined with air and modified atmosphere packaging on the quality and storage properties of chicken breast meat
|
Jaspal, Muhammad Hayat
|
|
|
146 |
C |
p.
|
artikel
|
| 35 |
Effect of pecan nut expeller meal on quality characteristics of gluten-free muffins
|
Marchetti, L.
|
|
|
146 |
C |
p.
|
artikel
|
| 36 |
Effect of pre-treated wheat bran on semi-dried whole wheat noodles for extending shelf-life and improving quality characteristics
|
Xu, Chen-Ya
|
|
|
146 |
C |
p.
|
artikel
|
| 37 |
Effect of selenium supplementation on yeast growth, fermentation efficiency, phytochemical and antioxidant activities of mulberry wine
|
Ekumah, John-Nelson
|
|
|
146 |
C |
p.
|
artikel
|
| 38 |
Effects of air temperature on the physicochemical properties and flavor compounds of roasted red ginseng lateral roots in a jet impingement fluidized bed roaster
|
Cho, Hye-Ran
|
|
|
146 |
C |
p.
|
artikel
|
| 39 |
Effects of anatomical variation of muscle on composition and oxidation susceptibility of Atlantic mackerel (Scomber scombrus)
|
Sveinsdóttir, Hildur Inga
|
|
|
146 |
C |
p.
|
artikel
|
| 40 |
Effects of chain length and saturation of triglycerides on cellular antioxidant activity of vegetable oil emulsions
|
Xu, Ying
|
|
|
146 |
C |
p.
|
artikel
|
| 41 |
Effects of emulsified lard and TGase on gel properties of threadfin bream (Nemipterus virgatus) surimi
|
Fang, Qian
|
|
|
146 |
C |
p.
|
artikel
|
| 42 |
Effects of high hydrostatic pressure treatment on the emulsifying behavior of myosin and its underlying mechanism
|
Bai, Yun
|
|
|
146 |
C |
p.
|
artikel
|
| 43 |
Effects of lutein particle size in embedding emulsions on encapsulation efficiency, storage stability, and dissolution rate of microencapsules through spray drying
|
Wang, Xiao
|
|
|
146 |
C |
p.
|
artikel
|
| 44 |
Effects of microfluidization and transglutaminase cross-linking on the conformations and functional properties of arachin and conarachin in peanut
|
Hu, Xiao
|
|
|
146 |
C |
p.
|
artikel
|
| 45 |
Effects of sourdough addition on the textural and physiochemical attributes of microwaved steamed-cake
|
Zhou, Juan
|
|
|
146 |
C |
p.
|
artikel
|
| 46 |
Effects of ultrasound-assisted cellulase enzymatic treatment on the textural properties and in vitro starch digestibility of brown rice noodles
|
Geng, Dong-Hui
|
|
|
146 |
C |
p.
|
artikel
|
| 47 |
Encapsulation of Lactobacillus reuteri in W1/O/W2 double emulsions: Formulation, storage and in vitro gastro-intestinal digestion stability
|
Marefati, Ali
|
|
|
146 |
C |
p.
|
artikel
|
| 48 |
Enhanced acidic stability of O/W emulsions by synergistic interactions between okara protein and carboxymethyl cellulose
|
Cai, Yongjian
|
|
|
146 |
C |
p.
|
artikel
|
| 49 |
Evaluation of chemical composition and antioxidant activity of Himalayan Red chilli varieties
|
Ayob, Omeera
|
|
|
146 |
C |
p.
|
artikel
|
| 50 |
Evaluation of physical and instrumentally determined sensory attributes of Atlantic salmon portions packaged in modified atmosphere and vacuum skin
|
Chan, Sherry Stephanie
|
|
|
146 |
C |
p.
|
artikel
|
| 51 |
Evaluation of storage stability of dried powdered coriander, parsley and celery leaves based on the moisture sorption isotherms and glass transition temperature
|
Staniszewska, Izabela
|
|
|
146 |
C |
p.
|
artikel
|
| 52 |
Evaluation of the persistence of SARS-CoV-2 (ATCC® VR-1986HK™) on two different food contact materials: flow pack polyethylene and polystyrene food trays
|
Castrica, Marta
|
|
|
146 |
C |
p.
|
artikel
|
| 53 |
Evaluation of the physicochemical properties of third-generation snacks made from blue corn, black beans, and sweet chard produced by extrusion
|
Neder-Suárez, David
|
|
|
146 |
C |
p.
|
artikel
|
| 54 |
Extraction of low molecular weight peptides from bovine bone using ultrasound-assisted double enzyme hydrolysis: Impact on the antioxidant activities of the extracted peptides
|
Yang, Lihua
|
|
|
146 |
C |
p.
|
artikel
|
| 55 |
Fish oil-gelatin core-shell electrospun nanofibrous membranes as promising edible films for the encapsulation of hydrophobic and hydrophilic nutrients
|
Liu, Lijie
|
|
|
146 |
C |
p.
|
artikel
|
| 56 |
Flavor profile of dried shrimp at different processing stages
|
Hu, Mengyue
|
|
|
146 |
C |
p.
|
artikel
|
| 57 |
Formation of A-type anthocyanin-epicatechin dimers by model reactions of anthocyanin extracts and epicatechin
|
Li, Wei
|
|
|
146 |
C |
p.
|
artikel
|
| 58 |
GC × GC-TOF/MS and UPLC-Q-TOF/MS based untargeted metabolomics coupled with physicochemical properties to reveal the characteristics of different type daqus for making soy sauce aroma and flavor type baijiu
|
Yang, Liang
|
|
|
146 |
C |
p.
|
artikel
|
| 59 |
High-throughput sequencing of the microbial community associated with the physicochemical properties of meju (dried fermented soybean) and doenjang (traditional Korean fermented soybean paste)
|
Ryu, Jung-A
|
|
|
146 |
C |
p.
|
artikel
|
| 60 |
High voltage atmospheric cold plasma treatment of Listeria innocua and Escherichia coli K-12 on Queso Fresco (fresh cheese)
|
Wan, Zifan
|
|
|
146 |
C |
p.
|
artikel
|
| 61 |
Identification of the DPPH radical scavenging reaction adducts of ferulic acid and sinapic acid and their structure-antioxidant activity relationship
|
Yang, Jing
|
|
|
146 |
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
|
|
|
|
146 |
C |
p.
|
artikel
|
| 63 |
Impact of cell intactness and starch state on the thickening potential of chickpea flours in water-flour systems
|
Noordraven, Laura E.C.
|
|
|
146 |
C |
p.
|
artikel
|
| 64 |
Impact of frozen storage duration of raw pork on the formation of advanced glycation end-products in meatballs
|
Yu, Ligang
|
|
|
146 |
C |
p.
|
artikel
|
| 65 |
Impacts of deep-sea aging on quality of greater amberjack (Seriola dumerili) and bluefin tuna (Thunnus orientalis) meats
|
Nakamura, Yusa
|
|
|
146 |
C |
p.
|
artikel
|
| 66 |
Improved production of fructooligosaccharides (FOS) using a mutant strain of Aspergillus oryzae S719 overexpressing β-fructofuranosidase (FTase) genes
|
Han, Susu
|
|
|
146 |
C |
p.
|
artikel
|
| 67 |
Inactive dry yeast to improve the oxidative stability of Spanish dry-fermented sausage “salchichón”
|
Alarcón, Marina
|
|
|
146 |
C |
p.
|
artikel
|
| 68 |
Increasing saltiness perception and keeping quality properties of low salt bread using inhomogeneous salt distribution achieved with salt agglomerated by waxy starch
|
Monteiro, Antonio Roberto Giriboni
|
|
|
146 |
C |
p.
|
artikel
|
| 69 |
Influence of FLO1 and FLO5 genes on aroma profile of sparkling wines
|
Perpetuini, Giorgia
|
|
|
146 |
C |
p.
|
artikel
|
| 70 |
Influence of water activity and acidity on Bacillus cereus spore inactivation during combined high pressure-thermal treatment
|
Xu, Jie
|
|
|
146 |
C |
p.
|
artikel
|
| 71 |
Inhibitory activity of Co-microencapsulation of cell free supernatant from Lactobacillus plantarum with propolis extracts towards fish spoilage bacteria
|
Kuley, Esmeray
|
|
|
146 |
C |
p.
|
artikel
|
| 72 |
Interaction mechanism between resveratrol and ovalbumin based on fluorescence spectroscopy and molecular dynamic simulation
|
Cheng, Weiwei
|
|
|
146 |
C |
p.
|
artikel
|
| 73 |
Investigation on dielectric heterogeneity and radio frequency differential heating of corn kernels based on multicomponent structure
|
Wei, Shuo
|
|
|
146 |
C |
p.
|
artikel
|
| 74 |
In vitro antioxidant activity and enzyme inhibition properties of wheat whole grain, bran and flour defatted with hexane and supercritical fluid extraction
|
Sahu, Ranabir
|
|
|
146 |
C |
p.
|
artikel
|
| 75 |
Isolation and characterization of lactic acid bacteria from traditional fermented fish product Shidal of India with reference to their probiotic potential
|
Gupta, Shubham
|
|
|
146 |
C |
p.
|
artikel
|
| 76 |
Microwave-vacuum-assisted drying of pretreated cranberries: Drying kinetics, bioactive compounds and antioxidant activity
|
Zhou, Yu-Hao
|
|
|
146 |
C |
p.
|
artikel
|
| 77 |
Mixture design applied for formulation and characterization of vegetal-based fermented products
|
Chekdid, Aldjia Ait
|
|
|
146 |
C |
p.
|
artikel
|
| 78 |
Multilayer co-encapsulation of probiotics and γ-amino butyric acid (GABA) using ultrasound for functional food applications
|
Pandey, Pooja
|
|
|
146 |
C |
p.
|
artikel
|
| 79 |
Novel rich-in-soluble dietary fiber apple ingredient obtained from the synergistic effect of high hydrostatic pressure aided by Celluclast®
|
De la Peña-Armada, Rocío
|
|
|
146 |
C |
p.
|
artikel
|
| 80 |
Nutritional qualities and sensory characteristics in the hepatopancreas and muscle of female mud crab (Scylla paramamosain) in three growth forms: A comparative study
|
Wang, Futian
|
|
|
146 |
C |
p.
|
artikel
|
| 81 |
Oat bran and sweeteners in petit-suisse cheese: Technological and nutritional properties and consumer acceptance
|
Lima Ribeiro, Ana Paula
|
|
|
146 |
C |
p.
|
artikel
|
| 82 |
Optimization of process parameters for the production of jaggery infused osmo-dehydrated coconut chips
|
Pravitha, M.
|
|
|
146 |
C |
p.
|
artikel
|
| 83 |
Parallel comparison of functional and physicochemical properties of common pulse proteins
|
Tang, Xiao
|
|
|
146 |
C |
p.
|
artikel
|
| 84 |
Phenolic compounds, antioxidant activity and color in the fermentation of mixed blueberry and grape juice with different yeasts
|
Martín-Gómez, Juan
|
|
|
146 |
C |
p.
|
artikel
|
| 85 |
Physical and oxidative stability of food emulsions prepared with pea protein fractions
|
Hinderink, Emma B.A.
|
|
|
146 |
C |
p.
|
artikel
|
| 86 |
Physicochemical, functional, and sensory characterization of apple leathers enriched with acáchul (Ardisia compressa Kunth) powder
|
Vázquez-Sánchez, Alma Yolanda
|
|
|
146 |
C |
p.
|
artikel
|
| 87 |
Physicochemical properties and shelf-life of raw and cooked patties added with various levels of grape tomato powder by different drying methods
|
Qiu, Zhuang Zhuang
|
|
|
146 |
C |
p.
|
artikel
|
| 88 |
ε-Polylysine-coated liposomes loaded with a β-CD inclusion complex loaded with carvacrol: Preparation, characterization, and antibacterial activities
|
Rao, Sheng-qi
|
|
|
146 |
C |
p.
|
artikel
|
| 89 |
Preparation of scented teas by sustained-release of aroma from essential oils–casein nanocomposites
|
Xu, Longjie
|
|
|
146 |
C |
p.
|
artikel
|
| 90 |
Preparation of self-assembling Litsea cubeba essential oil/ diphenylalanine peptide micro/nanotubes with enhanced antibacterial properties against Staphylococcus aureus biofilm
|
Bai, Mei
|
|
|
146 |
C |
p.
|
artikel
|
| 91 |
Proteomics analysis to investigate the effect of oxidized protein on meat color and water holding capacity in Tan mutton under low temperature storage
|
Tao, Yingmei
|
|
|
146 |
C |
p.
|
artikel
|
| 92 |
Purification and antibacterial properties of a novel bacteriocin against Escherichia coli from Bacillus subtilis isolated from blueberry ferments
|
Xiang, Yi-Zhou
|
|
|
146 |
C |
p.
|
artikel
|
| 93 |
Rapid strain-specific identification of two Lactobacillus rhamnosus strains using PCR based on gene family analysis
|
Zhang, Chenchen
|
|
|
146 |
C |
p.
|
artikel
|
| 94 |
Recent advances in applications of ozone in the cereal industry
|
Sivaranjani, S.
|
|
|
146 |
C |
p.
|
artikel
|
| 95 |
Recent advances in the extraction of polyphenols from eggplant and their application in foods
|
Agregán, Rubén
|
|
|
146 |
C |
p.
|
artikel
|
| 96 |
Recovery of ascorbic acid, phenolic compounds and carotenoids from acerola by-products: An opportunity for their valorization
|
Poletto, Patrícia
|
|
|
146 |
C |
p.
|
artikel
|
| 97 |
Rheological and microstructural properties of native cassava starch-low methoxyl pectin in a fruit filling gel system
|
Yuliarti, Oni
|
|
|
146 |
C |
p.
|
artikel
|
| 98 |
Rheological and thermal characterization of pinto saltillo bean (Phaseolus vulgaris L.) protein isolates/sodium alginate gels
|
Peña-Cháidez, Joel Enrique
|
|
|
146 |
C |
p.
|
artikel
|
| 99 |
Roasted chickpeas as a probiotic carrier to improve L. plantarum 299v survival during storage
|
Paredes-Toledo, Javier
|
|
|
146 |
C |
p.
|
artikel
|
| 100 |
Safflower and bitter melon extracts on suppression of biogenic amine formation by fish spoilage bacteria and food borne pathogens
|
Yavuzer, Mebrure Nüket
|
|
|
146 |
C |
p.
|
artikel
|
| 101 |
Shelf life of extra virgin olive oil manufactured with combined microwaves and megasonic waves at industrial scale
|
Amarillo, Miguel
|
|
|
146 |
C |
p.
|
artikel
|
| 102 |
Soyasaponin composition complexities in soyfoods relating nutraceutical properties and undesirable taste characteristics
|
Chitisankul, Wanida T.
|
|
|
146 |
C |
p.
|
artikel
|
| 103 |
Spouted bed drying of skimmed milk: Multivariable optimization of the conditions to improve physicochemical properties of the dried milk
|
Hamedi, Sh
|
|
|
146 |
C |
p.
|
artikel
|
| 104 |
Stabilization mechanism of water-in-oil emulsions by medium- and long-chain diacylglycerol: Post-crystallization vs. pre-crystallization
|
Li, Guanghui
|
|
|
146 |
C |
p.
|
artikel
|
| 105 |
Stable sunflower oil oleogel from oil/water pickering emulsion with regenerated chitin
|
Baraki, Senay Yacob
|
|
|
146 |
C |
p.
|
artikel
|
| 106 |
Structural characteristics and foaming properties of ovalbumin - Caffeic acid complex
|
Chang, Kefei
|
|
|
146 |
C |
p.
|
artikel
|
| 107 |
Structure characterization of Oudemansiella radicata polysaccharide and preparation of selenium nanoparticles to enhance the antioxidant activities
|
Liu, Yuntao
|
|
|
146 |
C |
p.
|
artikel
|
| 108 |
Study on biological activity of perilla seed oil extracted by supercritical carbon dioxide
|
Hao, Linyu
|
|
|
146 |
C |
p.
|
artikel
|
| 109 |
Synergistic antimicrobial activity of plasma-activated water and propylparaben: Mechanism and applications for fresh produce sanitation
|
Liu, Xiao
|
|
|
146 |
C |
p.
|
artikel
|
| 110 |
The addition of royal jelly to dairy probiotic dessert produced with predictive microbiology: Influence on physicochemical, rheological, microbial and sensorial properties
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