| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
An alternative strategy for enhancing stability and antimicrobial activity of catechins by natural deep eutectic solvents
|
Zhou, Pengfei
|
|
|
153 |
C |
p.
|
artikel
|
| 2 |
Analysis of aroma-active compounds in four Chinese dry-cured hams based on GC-O combined with AEDA and frequency detection methods
|
Jiang, Shui
|
|
|
153 |
C |
p.
|
artikel
|
| 3 |
An investigation using a validated method based on HS-SPME-GC-MS detection for the determination of 2-dodecylcyclobutanone and 2-tetradecylcyclobutanone in X-ray irradiated dairy products
|
Zianni, Rosalia
|
|
|
153 |
C |
p.
|
artikel
|
| 4 |
A novel approach for resistant starch production from green banana flour using amylopullulanase
|
Das, Mohan
|
|
|
153 |
C |
p.
|
artikel
|
| 5 |
A novel enrichment and sensitive method for simultaneous determination of 15 phthalate esters in milk powder samples
|
Ma, Jin-Kui
|
|
|
153 |
C |
p.
|
artikel
|
| 6 |
Antimicrobial efficacy of gaseous chlorine dioxide for inactivation of Salmonella and Enterococcus faecium NRRL B-2354 on dried basil leaves
|
Verma, Tushar
|
|
|
153 |
C |
p.
|
artikel
|
| 7 |
A portable NIR-system for mixture powdery food analysis using deep learning
|
Zhou, Lei
|
|
|
153 |
C |
p.
|
artikel
|
| 8 |
Application of an alginate-based edible coating with bacteriocin-producing Lactococcus strains in fresh cheese preservation
|
Silva, Sofia P.M.
|
|
|
153 |
C |
p.
|
artikel
|
| 9 |
Application of the MTT-based colorimetric method for evaluating bacterial growth using different solvent systems
|
Oh, Yeong Ji
|
|
|
153 |
C |
p.
|
artikel
|
| 10 |
A psychrophilic caseinolytic aspartic protease from the freshwater amphipod Gammarus bakhteyaricus for application in milk coagulation
|
Azadi, Mohammad Ali
|
|
|
153 |
C |
p.
|
artikel
|
| 11 |
Aroma quality evaluation of Dianhong black tea infusions by the combination of rapid gas phase electronic nose and multivariate statistical analysis
|
Chen, Jiayu
|
|
|
153 |
C |
p.
|
artikel
|
| 12 |
Bioaccessibility of bioactive compounds after in vitro gastrointestinal digestion and probiotics fermentation of Brazilian fruits residues with antioxidant and antidiabetic potential
|
Santana Andrade, Julianna Karla
|
|
|
153 |
C |
p.
|
artikel
|
| 13 |
Bio-electrochemical impedance analysis of frozen Japanese pear tissues: And the relationships among the physical properties, total polyphenol content, and oxidase activity
|
Lee, Younju
|
|
|
153 |
C |
p.
|
artikel
|
| 14 |
Bovine serum albumin cold-set emulsion gel mediated by transglutaminase / glucono-δ-lactone coupling precursors: Fabrication, characteristics and embedding efficiency of hydrophobic bioactive components
|
Li, Rui-xia
|
|
|
153 |
C |
p.
|
artikel
|
| 15 |
Characteristics of functional ice cream produced with probiotic Saccharomyces boulardii in combination with Lactobacillus rhamnosus GG
|
Goktas, Hamza
|
|
|
153 |
C |
p.
|
artikel
|
| 16 |
Characterization of an inositol-producing Lactobacillus plantarum strain and the assessment of its probiotic potential and antibacterial activity
|
Fu, Bing
|
|
|
153 |
C |
p.
|
artikel
|
| 17 |
Characterization of antimicrobial peptides produced by Lactobacillus acidophilus LA-5 and Bifidobacterium lactis BB-12 and their inhibitory effect against foodborne pathogens
|
Amiri, Saber
|
|
|
153 |
C |
p.
|
artikel
|
| 18 |
Chemical versus infrared spectroscopic measurements of quality attributes of sun or oven dried fruit leathers from apple, plum and apple-plum mixture
|
Nizamlioglu, Nizam Mustafa
|
|
|
153 |
C |
p.
|
artikel
|
| 19 |
Chia seed oil-candelilla wax oleogels structural features and viscoelasticity are enhanced by annealing
|
Trujillo-Ramírez, D.
|
|
|
153 |
C |
p.
|
artikel
|
| 20 |
Cinnamomum burmannii decoction: A thickening and flavouring ingredient
|
Nunes, Cláudia
|
|
|
153 |
C |
p.
|
artikel
|
| 21 |
Cinnamomum camphora fruit peel as a source of essential oil extracted using the solvent-free microwave-assisted method compared with conventional hydrodistillation
|
Liu, Zaizhi
|
|
|
153 |
C |
p.
|
artikel
|
| 22 |
Classification of Pu-erh ripened teas and their differences in chemical constituents and antioxidant capacity
|
Zhou, Binxing
|
|
|
153 |
C |
p.
|
artikel
|
| 23 |
Combinatorial approach to prepare antioxidative protein hydrolysate from corn gluten meal with dairy whey: Preparation, kinetics, nutritional study and cost analysis
|
Singh, Umesh
|
|
|
153 |
C |
p.
|
artikel
|
| 24 |
Combined effects of superchilling and natural extracts on beef preservation quality
|
Cao, Yinjuan
|
|
|
153 |
C |
p.
|
artikel
|
| 25 |
Comparative analysis of carotenoids and metabolite characteristics in discolored red pepper and normal red pepper based on non-targeted metabolomics
|
Feng, Xiya
|
|
|
153 |
C |
p.
|
artikel
|
| 26 |
Comparative study on antibacterial mechanism of shikimic acid and quinic acid against Staphylococcus aureus through transcriptomic and metabolomic approaches
|
Bai, Jinrong
|
|
|
153 |
C |
p.
|
artikel
|
| 27 |
Comparative study on the rheological properties of myofibrillar proteins from different kinds of meat
|
Wang, Haifeng
|
|
|
153 |
C |
p.
|
artikel
|
| 28 |
Comparison of quality characteristics of six reconstituted whole wheat flour with different modified bran
|
Wu, Yuanning
|
|
|
153 |
C |
p.
|
artikel
|
| 29 |
Composition of methylxanthines, polyphenols, key odorant volatiles and minerals in 22 cocoa beans obtained from different geographic origins
|
Febrianto, Noor Ariefandie
|
|
|
153 |
C |
p.
|
artikel
|
| 30 |
Composition of some metallic fragments found in food that are undetectable by magnetic or eddy currents equipment: A case study
|
Cárcel-Carrasco, Javier
|
|
|
153 |
C |
p.
|
artikel
|
| 31 |
Debranched starch: Preparation and hydrophobic cavity characterization using carbon nanotubes
|
Ma, Rongrong
|
|
|
153 |
C |
p.
|
artikel
|
| 32 |
Deglycosylation of isoflavones in selenized germinated chickpea flours due to convection drying
|
Serrano-Sandoval, Sayra N.
|
|
|
153 |
C |
p.
|
artikel
|
| 33 |
Degradation kinetic modeling of bioactive compounds and enzyme activity in wheat germ during stabilization
|
Erim Kose, Yagmur
|
|
|
153 |
C |
p.
|
artikel
|
| 34 |
Determination of the optimal electron beam irradiation dose for treating shrimp (Solenocera melantho) by means of physical and chemical properties and bacterial communities
|
Yu, Qi
|
|
|
153 |
C |
p.
|
artikel
|
| 35 |
Determining the nutritional value and antioxidant capacity of duckweed (Wolffia arrhiza) under artificial conditions
|
Hu, Zhubin
|
|
|
153 |
C |
p.
|
artikel
|
| 36 |
Development and characterization of gelatin and Persian gum composite edible films through complex coacervation
|
Hashemi Gahruie, Hadi
|
|
|
153 |
C |
p.
|
artikel
|
| 37 |
Development of a novel cooking wine with high-efficiency deodorizing capability via a rapid fermentation strategy
|
Fu, Chunyan
|
|
|
153 |
C |
p.
|
artikel
|
| 38 |
Drying kinetics, total bioactive compounds, antioxidant activity, phenolic profile, lycopene and β-carotene content and color quality of Rosehip dehydrated by different methods
|
Goztepe, Berna
|
|
|
153 |
C |
p.
|
artikel
|
| 39 |
Dual cryoprotective and antioxidant effects of silver carp (Hypophthalmichthys molitrix) protein hydrolysates on unwashed surimi stored at conventional and ultra-low frozen temperatures
|
Shen, Xiaolei
|
|
|
153 |
C |
p.
|
artikel
|
| 40 |
Dynamic changes of 3-MCPD esters and glycidyl esters contents as well as oil quality during repeated deep-frying
|
Xu, Minwei
|
|
|
153 |
C |
p.
|
artikel
|
| 41 |
Effectiveness of a bacteriophage cocktail in reducing cheese early blowing caused by Escherichia coli
|
Tabla, Rafael
|
|
|
153 |
C |
p.
|
artikel
|
| 42 |
Effect of aging pit on volatile compounds and sensory attributes of traditional Italian Fossa cheese
|
De Santis, Diana
|
|
|
153 |
C |
p.
|
artikel
|
| 43 |
Effect of continuous flow HTST treatments on donkey milk nutritional quality
|
Matera, Attilio
|
|
|
153 |
C |
p.
|
artikel
|
| 44 |
Effect of edible coating on physical and chemical properties of potato tubers under different storage conditions
|
Emragi, Esam
|
|
|
153 |
C |
p.
|
artikel
|
| 45 |
Effect of extraction methods and simulated in vitro gastrointestinal digestion on phenolic compound profile, bio-accessibility, and antioxidant activity of Meghalayan cherry (Prunus nepalensis) pomace extracts
|
Kashyap, Piyush
|
|
|
153 |
C |
p.
|
artikel
|
| 46 |
Effect of fermentation conditions on the formation of ammonium salt in soy sauce
|
Liu, Zeping
|
|
|
153 |
C |
p.
|
artikel
|
| 47 |
Effect of freeze-thaw treatment on the structure and texture of soy protein-dextran conjugate gels crosslinked by transglutaminase
|
Cui, Qiang
|
|
|
153 |
C |
p.
|
artikel
|
| 48 |
Effect of heterogeneous protein distribution on in situ pasting properties of black rice starch
|
Chen, Xu
|
|
|
153 |
C |
p.
|
artikel
|
| 49 |
Effect of infrared and microwave treatments alone and in combination on the functional properties of resulting flours from bambara groundnut seeds
|
Mukwevho, Peter
|
|
|
153 |
C |
p.
|
artikel
|
| 50 |
Effect of innovative ultrasonic frequency excitation modes on rice protein: Enzymolysis and structure
|
Ding, Yanhua
|
|
|
153 |
C |
p.
|
artikel
|
| 51 |
Effect of methylcobalamin-C-10-Br from stinky tofu on inhibition of Listeria monocytogenes and alteration of microbiota in an in vitro colonic simulation
|
Zhang, Yalin
|
|
|
153 |
C |
p.
|
artikel
|
| 52 |
Effect of operating conditions on size of catechin/β-cyclodextrin nanoparticles prepared by nanoprecipitation and characterization of their physicochemical properties
|
Han, Yanlong
|
|
|
153 |
C |
p.
|
artikel
|
| 53 |
Effect of separation methods on the drying kinetics of organic pitaya (Hylocereus undatus [Haw.] Britton & Rose) seed
|
Santana, Fabiani Cristina de Oliveira
|
|
|
153 |
C |
p.
|
artikel
|
| 54 |
Effect of sugar addition on the elongational and shearing deformation behavior of sesame paste systems
|
Bousi, Christina
|
|
|
153 |
C |
p.
|
artikel
|
| 55 |
Effect of ultrasound-assisted extraction on efficiency, antioxidant activity, and physicochemical properties of sea buckthorn (Hippophae salicipholia) seed oil
|
Sanwal, Nikita
|
|
|
153 |
C |
p.
|
artikel
|
| 56 |
Effects of chilling rate on the freshness and microbial community composition of lamb carcasses
|
Liang, Ce
|
|
|
153 |
C |
p.
|
artikel
|
| 57 |
Effects of different gelatinization degrees of potato flour on gluten network integrity and dough stickiness
|
Wang, Xu
|
|
|
153 |
C |
p.
|
artikel
|
| 58 |
Effects of emulsion concentration on the physicochemical properties of wheat bran arabinoxylan-soy protein isolate emulsion-filled gels used as β-carotene carriers
|
Lv, Dingyang
|
|
|
153 |
C |
p.
|
artikel
|
| 59 |
Effects of freezing methods and frozen storage on physicochemical, oxidative properties and protein denaturation of porcine longissimus dorsi
|
Zhu, Mingming
|
|
|
153 |
C |
p.
|
artikel
|
| 60 |
Effects of high pressure homogenization on the structural and emulsifying properties of a vegetable protein: Cyperus esculentus L.
|
Zhang, Anqi
|
|
|
153 |
C |
p.
|
artikel
|
| 61 |
Effects of honey enrichment with Spirulina platensis on phenolics, bioaccessibility, antioxidant capacity and fatty acids
|
Guldas, M.
|
|
|
153 |
C |
p.
|
artikel
|
| 62 |
Effects of kneading machine type and total element revolutions on dough rheology and bread characteristics: A focus on straight dough and indirect (biga) methods
|
Venturi, Manuel
|
|
|
153 |
C |
p.
|
artikel
|
| 63 |
Effects of modified sweet potato starch edible coating incorporated with cumin essential oil on storage quality of ‘early crisp’
|
Oyom, William
|
|
|
153 |
C |
p.
|
artikel
|
| 64 |
Effects of quantity and source of calcium on the behavior of goat milk after heating and acidification
|
Huang, Mengyao
|
|
|
153 |
C |
p.
|
artikel
|
| 65 |
Effects of sequential enzymatic hydrolysis and transglutaminase crosslinking on functional, rheological, and structural properties of whey protein isolate
|
Zhang, Liqiong
|
|
|
153 |
C |
p.
|
artikel
|
| 66 |
Effects of soy peptides and pH on foaming and physicochemical properties of egg white powder
|
Tang, Tingting
|
|
|
153 |
C |
p.
|
artikel
|
| 67 |
Egg yolk granules and phosvitin. Recent advances in food technology and applications
|
Marcet, I.
|
|
|
153 |
C |
p.
|
artikel
|
| 68 |
Encapsulation of Melodorum fruticosum Lour. anthocyanin-rich extract and its incorporation into model food
|
Sakulnarmrat, Karunrat
|
|
|
153 |
C |
p.
|
artikel
|
| 69 |
Enrichment of zinc in Lactobacillus plantarum DNZ-4: Impact on its characteristics, metabolites and antioxidant activity
|
Meng, Yueyue
|
|
|
153 |
C |
p.
|
artikel
|
| 70 |
Enterococcus faecalis and Enterococcus faecium in pasteurized milk: Prevalence, genotyping, and characterization of virulence traits
|
Nasiri, Mina
|
|
|
153 |
C |
p.
|
artikel
|
| 71 |
Entrapment of curcumin in soy protein isolate using the pH-driven method: Nanoencapsulation and formation mechanism
|
Li, Hanyu
|
|
|
153 |
C |
p.
|
artikel
|
| 72 |
Enzymatic activity and stability of soybean oil body emulsions recovered under neutral and alkaline conditions: Impacts of thermal treatments
|
Zhou, Xuan
|
|
|
153 |
C |
p.
|
artikel
|
| 73 |
Essential oils content, composition and antioxidant activity of lemon balm, mint and sweet basil from Serbia
|
Ilić, Zoran S.
|
|
|
153 |
C |
p.
|
artikel
|
| 74 |
Exploring the typical flavours formation by combined with metatranscriptomics and metabolomics during Chinese Sichuan paocai fermentation
|
Xiao, Muyan
|
|
|
153 |
C |
p.
|
artikel
|
| 75 |
Extrusion effect on i n vitro fecal fermentation of fruit peels used as dietary fiber sources
|
Tejada-Ortigoza, Viridiana
|
|
|
153 |
C |
p.
|
artikel
|
| 76 |
Fermentative and physicochemical properties of fermented milk supplemented with sea buckthorn (Hippophae eleagnaceae L.)
|
Ge, Xiaojia
|
|
|
153 |
C |
p.
|
artikel
|
| 77 |
Flavor compounds in blackcurrant berries: Multivariate analysis of datasets obtained with natural variability and various experimental parameters
|
Pagès-Hélary, Sandy
|
|
|
153 |
C |
p.
|
artikel
|
| 78 |
Foaming properties and aggregation mechanism of egg white protein with different physical treatments
|
Ding, Lixian
|
|
|
153 |
C |
p.
|
artikel
|
| 79 |
Food-derived non-phenolic α-amylase and α-glucosidase inhibitors for controlling starch digestion rate and guiding diabetes-friendly recipes
|
Li, Xiaoxiao
|
|
|
153 |
C |
p.
|
artikel
|
| 80 |
Foodomics in wheat flour reveals phenolic profile of different genotypes and technological qualities
|
Barros Santos, Millena Cristina
|
|
|
153 |
C |
p.
|
artikel
|
| 81 |
Formation of acrylamide in biscuits during baking under different heat transfer conditions
|
Schouten, Maria Alessia
|
|
|
153 |
C |
p.
|
artikel
|
| 82 |
Free radical grafting of whey protein isolate with tea polyphenol: Synthesis and changes in structural and functional properties
|
Zheng, Jiachun
|
|
|
153 |
C |
p.
|
artikel
|
| 83 |
Functional annotation unravels probiotic properties of a poultry isolate, Bacillus velezensis CGS1.1
|
Soni, Riteshri
|
|
|
153 |
C |
p.
|
artikel
|
| 84 |
High protein and high oil emulsions: Phase diagram, stability and interfacial adsorption
|
Chen, Maoshen
|
|
|
153 |
C |
p.
|
artikel
|
| 85 |
Identification of bacterial communities of fermented cereal beverage Boza by metagenomic analysis
|
Ucak, Samet
|
|
|
153 |
C |
p.
|
artikel
|
| 86 |
Impact of composite gelators on physicochemical properties of oleogels and astaxanthin delivery of oleogel-based nanoemulsions
|
Xia, Tianhang
|
|
|
153 |
C |
p.
|
artikel
|
| 87 |
Impact of process and physico-chemical conditions on the formation of curcumin-whey protein composite particles capable to stabilize food-compatible oil in water emulsions
|
Nayak, Aditya
|
|
|
153 |
C |
p.
|
artikel
|
| 88 |
Impact of protectant uptake on the shelf-life of dried Lacticaseibacillus rhamnosus
|
Priour, Sarah
|
|
|
153 |
C |
p.
|
artikel
|
| 89 |
Improvement in quality of fast-frozen steamed bread by different gluten content and glutenin/gliadin ratio and its mechanism
|
Qian, Xiaojie
|
|
|
153 |
C |
p.
|
artikel
|
| 90 |
Improvement of solubility, foaming, and emulsification properties of coconut (Cocos nucifera L.) protein by non-enzymatic deamidation
|
Meenmanee, Sophitha
|
|
|
153 |
C |
p.
|
artikel
|
| 91 |
Improving quality attributes of refrigerated prepared pork chops by injecting l-arginine and l-lysine solution
|
Chen, Li
|
|
|
153 |
C |
p.
|
artikel
|
| 92 |
Improving solubility and stability of fat-soluble vitamins (A, D, E, and K) using large-ring cycloamylose
|
Rho, Shin-Joung
|
|
|
153 |
C |
p.
|
artikel
|
| 93 |
Incorporation of leek powder (Allium ampeloprasum var. porrum) in wheat bread: Technological implications, shelf life and sensory evaluation
|
Bernaert, Nathalie
|
|
|
153 |
C |
p.
|
artikel
|
| 94 |
Influence of content and degree of substitution of carboxymethylated cellulose nanofibrils on the gelation properties of cull cow meat myofibrillar proteins
|
Zhang, Huan
|
|
|
153 |
C |
p.
|
artikel
|
| 95 |
Influence of in vitro gastrointestinal digestion and probiotic fermentation on the bioaccessibility of gallic acid and on the antioxidant potential of Brazilian fruit residues
|
Santana Andrade, Julianna Karla
|
|
|
153 |
C |
p.
|
artikel
|
| 96 |
Insights into sensory and hedonic perception of wholegrain buckwheat enriched pasta
|
Škrobot, Dubravka
|
|
|
153 |
C |
p.
|
artikel
|
| 97 |
Insights on the acid hydrolysis of achira (Canna edulis) starch: Crystalline and double-helical structure changes impacting functionality
|
Mendez-Montealvo, Guadalupe
|
|
|
153 |
C |
p.
|
artikel
|
| 98 |
Interfacial properties and antioxidant capacity of pickering emulsions stabilized by high methoxyl pectin-surfactant-pea protein isolate-curcumin complexes: Impact of different types of surfactants
|
Guo, Qing
|
|
|
153 |
C |
p.
|
artikel
|
| 99 |
Internal transcribed spacer sequencing and metatranscriptomics analysis reveal the fungal community composition, diversity related environment variables and roles during serofluid dish fermentation
|
Zhou, Zhongkun
|
|
|
153 |
C |
p.
|
artikel
|
| 100 |
In vitro digestion of folate in yolk and granule fraction as tested in a dynamic, computer-controlled model of stomach and small intestine
|
Naderi, Nassim
|
|
|
153 |
C |
p.
|
artikel
|
| 101 |
In vitro evaluation of the synbiotic effect of probiotic Lactobacillus strains and garlic extract against Salmonella species
|
Fadare, O.S.
|
|
|
153 |
C |
p.
|
artikel
|
| 102 |
Isolation and characteristics of new phage JK004 and application to control Cronobacter sakazakii on material surfaces and powdered infant formula
|
Wang, Lihan
|
|
|
153 |
C |
p.
|
artikel
|
| 103 |
Long-term storage and temperature induced quality changes of industrial-scale wet starch noodles
|
Yang, Sha
|
|
|
153 |
C |
p.
|
artikel
|
| 104 |
Microbial diversity of the soil, rhizosphere and wine from an emerging wine-producing region of Argentina
|
Rivas, Gabriel A.
|
|
|
153 |
C |
p.
|
artikel
|
| 105 |
Microencapsulation of Lactobacillus rhamnosus HN001 by spray drying and its evaluation under gastrointestinal and storage conditions
|
Barajas-Álvarez, Paloma
|
|
|
153 |
C |
p.
|
artikel
|
| 106 |
Microorganisms from starter and protective cultures - Occurrence of antibiotic resistance and conjugal transfer of tet genes in vitro and during food fermentation
|
Zarzecka, Urszula
|
|
|
153 |
C |
p.
|
artikel
|
| 107 |
Microstructure, physicochemical properties, and adsorption capacity of deoiled red raspberry pomace and its total dietary fiber
|
Li, Meixuan
|
|
|
153 |
C |
p.
|
artikel
|
| 108 |
Modification of multi-scale structure, physicochemical properties, and digestibility of rice starch via microwave and cold plasma treatments
|
Sun, Xiangxiang
|
|
|
153 |
C |
p.
|
artikel
|
| 109 |
Modifying the structure, physicochemical properties, and foaming ability of amaranth protein by dual pH-shifting and ultrasound treatments
|
Figueroa-González, Juan J.
|
|
|
153 |
C |
p.
|
artikel
|
| 110 |
Natural collagen peptides-encapsulated gold nanoclusters for the simultaneous detection of multiple antibiotics in milk and molecular logic operations
|
Wei, Benmei
|
|
|
153 |
C |
p.
|
artikel
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| 111 |
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Natural plant extracts as inhibitors of potato polyphenol oxidase: The green tea case study
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Novel amphiphilic carboxymethyl curdlan-based pH responsive micelles for curcumin delivery
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Physical, chemical, and antioxidant analysis of sorghum grain and flour from five hybrids to determine the drivers of liking of gluten-free sorghum breads
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Preparation of camellia oil pickering emulsion stabilized by glycated whey protein isolate and chitooligosaccharide: Effect on interfacial behavior and emulsion stability
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Purification, identification and in silico studies of antioxidant, antidiabetogenic and antibacterial peptides obtained from sorghum spent grain hydrolysate
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The physiochemical and preservation properties of anthocyanidin/chitosan nanocomposite-based edible films containing cinnamon-perilla essential oil pickering nanoemulsions
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Viability and stability evaluation of Lactobacillus casei LC03 co-encapsulated with red onion (Allium cepa L.) peel extract
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