| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A multifunctional chitosan-derived conformal coating for the preservation of passion fruit
|
Zhou, Yifan
|
|
|
163 |
C |
p.
|
artikel
|
| 2 |
A multi-omics approach to assess production of the valuable peptides and amino acids in porcine blood protein hydrolysate
|
Kim, Seonghun
|
|
|
163 |
C |
p.
|
artikel
|
| 3 |
Analysis of flavor-related compounds in fermented persimmon beverages stored at different temperatures
|
An, Xiaowen
|
|
|
163 |
C |
p.
|
artikel
|
| 4 |
Analysis of protein components in blackberry wine and haze
|
Wu, Gang
|
|
|
163 |
C |
p.
|
artikel
|
| 5 |
An evaluation of the effect of curdlan and scleroglucan on the functional properties of low-fat processed cheese spreads
|
Florczuk, Aleksadra
|
|
|
163 |
C |
p.
|
artikel
|
| 6 |
An Illumina MiSeq sequencing-based method using the mreB gene for high-throughput discrimination of Pseudomonas species in raw milk
|
Ren, Zeyu
|
|
|
163 |
C |
p.
|
artikel
|
| 7 |
Antifungal in vitro potential of Aloe vera gel as postharvest treatment to maintain blueberry quality during storage
|
Sempere-Ferre, Francisca
|
|
|
163 |
C |
p.
|
artikel
|
| 8 |
Antioxidant activities and polyphenolic identification by UPLC-MS/MS of autoclaved brewers’ spent grain
|
Naibaho, Joncer
|
|
|
163 |
C |
p.
|
artikel
|
| 9 |
Application of artificial neural network to predict benzo[a]pyrene based on multiple quality of smoked sausage
|
Xing, Wei
|
|
|
163 |
C |
p.
|
artikel
|
| 10 |
Changes in conformation and functionality of whey proteins induced by the interactions with soy isoflavones
|
Liu, Qingguan
|
|
|
163 |
C |
p.
|
artikel
|
| 11 |
Characterization of proton T2 relaxation time of bovine lactoferrin powder before and after high-temperature storage
|
Mitsudome, Takumi
|
|
|
163 |
C |
p.
|
artikel
|
| 12 |
Characterization of the key aroma compounds in black teas with different aroma types by using gas chromatography electronic nose, gas chromatography-ion mobility spectrometry, and odor activity value analysis
|
Yang, Yanqin
|
|
|
163 |
C |
p.
|
artikel
|
| 13 |
Characterization of volatile compounds of cooked wild Iberian red deer meat extracted with solid phase microextraction and analysed by capillary gas chromatography - mass spectrometry
|
Moran, Lara
|
|
|
163 |
C |
p.
|
artikel
|
| 14 |
Chemical properties of the pulp oil of tucumã-i-da-várzea (Astrocaryum giganteum Barb. Rodr.) obtained by enzymatic aqueous extraction
|
Santos, Wanessa Oliveira dos
|
|
|
163 |
C |
p.
|
artikel
|
| 15 |
Coeliac consumers’ expectations and eye fixations on commercial gluten-free bread packages
|
Puerta, P.
|
|
|
163 |
C |
p.
|
artikel
|
| 16 |
Comparative characterization of Taihe silky chicken and Cobb chicken using LC/MS-based lipidomics and GC/MS-based volatilomics
|
Wei, Qing
|
|
|
163 |
C |
p.
|
artikel
|
| 17 |
Comparative metabolomic analysis of different-colored hawthorn berries (Crataegus pinnatifida) provides a new interpretation of color trait and antioxidant activity
|
Yang, Chunjie
|
|
|
163 |
C |
p.
|
artikel
|
| 18 |
Comprehensive analysis of vacuum application in desalting lean white fish to develop a highly acceptable ready-to-use product
|
Marchetti, Marion Daniela
|
|
|
163 |
C |
p.
|
artikel
|
| 19 |
Comprehensive profiling of volatile components in Taiping Houkui green tea
|
Zhou, Hanchen
|
|
|
163 |
C |
p.
|
artikel
|
| 20 |
Construction and analysis of a food-grade Lactiplantibacillus plantarum esterase/lipase overexpression system
|
He, Xi
|
|
|
163 |
C |
p.
|
artikel
|
| 21 |
Controlling starch surface characteristics - Impact on dough formation in a reconstituted dough system
|
Lu, Fan
|
|
|
163 |
C |
p.
|
artikel
|
| 22 |
Correlations between microbiota with physicochemical properties and volatile compounds during the spontaneous fermentation of Cabernet Sauvignon (Vitis vinifera L.) wine
|
Wei, Ru-teng
|
|
|
163 |
C |
p.
|
artikel
|
| 23 |
Defatted durum wheat germ to produce type-II and III sourdoughs: Characterization and use as bread ingredient
|
Perri, Giuseppe
|
|
|
163 |
C |
p.
|
artikel
|
| 24 |
Detection and inhibition of Clostridium botulinum in some Egyptian fish products by probiotics cell-free supernatants as bio-preservation agents
|
Hamad, Gamal
|
|
|
163 |
C |
p.
|
artikel
|
| 25 |
Determination of formaldehyde in bovine milk by micellar electrokinetic chromatography with diode array detection
|
Faria, Isaura Daniele Leite
|
|
|
163 |
C |
p.
|
artikel
|
| 26 |
Detoxification of the mycoestrogen zearalenone by Bacillus licheniformis spore CotA laccase and application of immobilized laccase in contaminated corn meal
|
Guo, Yongpeng
|
|
|
163 |
C |
p.
|
artikel
|
| 27 |
Development and application of a flow cytometry-based method for rapid and multiplexed quantification of three foodborne pathogens in chicken breast
|
Xu, Qian
|
|
|
163 |
C |
p.
|
artikel
|
| 28 |
Development of soy beverages enriched in O-desmethylangolesin and 6-hydroxy-O-desmethylangolesin by engineered lactic acid bacteria
|
Landete, José M.
|
|
|
163 |
C |
p.
|
artikel
|
| 29 |
Differences in grape-surface yeast populations significantly influence the melatonin level of wine in spontaneous fermentation
|
Jiao, Jian
|
|
|
163 |
C |
p.
|
artikel
|
| 30 |
Distinct succession of abundant and rare fungi in fermented grains during Chinese strong-flavor liquor fermentation
|
Zhao, Lina
|
|
|
163 |
C |
p.
|
artikel
|
| 31 |
Distribution, antimicrobial resistance and genomic characterization of Salmonella along the pork production chain in Jiangsu, China
|
Li, Yan
|
|
|
163 |
C |
p.
|
artikel
|
| 32 |
Drying kinetics, physicochemical properties, antioxidant activity and antidiabetic potential of Sargassum fusiforme processed under four drying techniques
|
Zhao, Tingxue
|
|
|
163 |
C |
p.
|
artikel
|
| 33 |
Effect of apple pomace-based antioxidants on the stability of mustard oil during deep frying of French fries
|
Manzoor, Shaziya
|
|
|
163 |
C |
p.
|
artikel
|
| 34 |
Effect of edible coating on the whole large yellow croaker (Pseudosciaena crocea) after a 3-day storage at −18 °C: With emphasis on the correlation between water status and classical quality indices
|
Wang, Xin
|
|
|
163 |
C |
p.
|
artikel
|
| 35 |
Effect of hydrogel particle size embedded into oleogels on the physico-functional properties of hydrogel-in-oleogel (bigels)
|
Habibi, Asieh
|
|
|
163 |
C |
p.
|
artikel
|
| 36 |
Effect of Inca peanut oil on omega-3 polyunsaturated fatty acids, physicochemical, texture and sensory properties in chicken sausage
|
Wongpattananukul, Saranporn
|
|
|
163 |
C |
p.
|
artikel
|
| 37 |
Effect of isomaltose oligosaccharide on the freeze-drying process and shelf-life of Pediococcus pentosaceus
|
Hu, Dan
|
|
|
163 |
C |
p.
|
artikel
|
| 38 |
Effect of potassium metabisulphite and potassium bicarbonate on color, phenolic compounds, vitamin C and antioxidant activity of blueberry wine
|
Varo, M. Angeles
|
|
|
163 |
C |
p.
|
artikel
|
| 39 |
Effect of single probiotics Lacticaseibacillus casei CGMCC1.5956 and Levilactobacillus brevis CGMCC1.5954 and their combination on the quality of yogurt as fermented milk
|
Fan, Xiankang
|
|
|
163 |
C |
p.
|
artikel
|
| 40 |
Effect of surfactants on the production and biofunction of Tremella fuciformis polysaccharide through submerged fermentation
|
Yu, Caiyuan
|
|
|
163 |
C |
p.
|
artikel
|
| 41 |
Effect of transglutaminase crosslinking on the structural, physicochemical, functional, and emulsion stabilization properties of three types of gelatins
|
Xu, Jiamin
|
|
|
163 |
C |
p.
|
artikel
|
| 42 |
Effect of water migration rate on the deformation characteristics of wheat starch/gluten extruded noodles
|
Gong, Yanfei
|
|
|
163 |
C |
p.
|
artikel
|
| 43 |
Effects of alternating magnetic field on freezing of minimally processed guava
|
Panayampadan, Afthab Saeed
|
|
|
163 |
C |
p.
|
artikel
|
| 44 |
Effects of chickpea and peanut protein isolates on the gelling properties of hairtail (Trichiurus haumela) myosin
|
Wang, Huinan
|
|
|
163 |
C |
p.
|
artikel
|
| 45 |
Effects of hydrodynamic cavitation at different pH values on the physicochemical properties and aggregation behavior of soybean glycinin
|
Hou, Yucheng
|
|
|
163 |
C |
p.
|
artikel
|
| 46 |
Effects of the BHA and basil essential oil on nutritional, chemical, and sensory characteristics of sunflower oil and sardine (Sardina pilchardus) fillets during repeated deep-frying
|
Erol, Nida Demirtas
|
|
|
163 |
C |
p.
|
artikel
|
| 47 |
Efficient production of extracellular alkaline protease in Bacillus amyloliquefaciens by host strain construction
|
Chen, Weijie
|
|
|
163 |
C |
p.
|
artikel
|
| 48 |
(E)-2-Hexenal-based coating induced acquired resistance in apple and its antifungal effects against Penicillium expansum
|
Wang, Xianghua
|
|
|
163 |
C |
p.
|
artikel
|
| 49 |
Encapsulation of house fly larvae (Musca domestica) meal by ionic gelation as a strategy to develop a novel nutritive food ingredient with improved aroma and appearance
|
Sánchez, Manuel
|
|
|
163 |
C |
p.
|
artikel
|
| 50 |
Enhanced survival of fluidized bed-dried microencapsulated Saccharomyces cerevisiae cells in the presence of Hongqu rice distiller's grain peptides
|
Chen, Bingyan
|
|
|
163 |
C |
p.
|
artikel
|
| 51 |
Enhancement of the performance of the GH75 family chitosanases by fusing a carbohydrate binding module and insights into their substrate binding mechanisms
|
Zhou, Jianli
|
|
|
163 |
C |
p.
|
artikel
|
| 52 |
Environmental factors influence yak milk composition by modulating short-chain fatty acid metabolism in intestinal microorganisms
|
Zhang, Yaopeng
|
|
|
163 |
C |
p.
|
artikel
|
| 53 |
Enzymatic treatment in black tea manufacturing processing: Impact on bioactive compounds, quality, and bioactivities of black tea
|
Chiang, Shu-Hua
|
|
|
163 |
C |
p.
|
artikel
|
| 54 |
Evaluation of chemometric classification and regression models for the detection of syrup adulteration in honey
|
Boateng, Andrews A.
|
|
|
163 |
C |
p.
|
artikel
|
| 55 |
Evaluation of chitosan coatings enriched with turmeric and green tea extracts on postharvest preservation of strawberries
|
Yang, Chun
|
|
|
163 |
C |
p.
|
artikel
|
| 56 |
Evaluation of microbial and physicochemical properties of mayonnaise containing zinc oxide nanoparticles
|
Hakimian, Faezeh
|
|
|
163 |
C |
p.
|
artikel
|
| 57 |
Evaluation of the olfactory pattern of black olives stuffed with flavored hydrocolloids
|
Sánchez, Ramiro
|
|
|
163 |
C |
p.
|
artikel
|
| 58 |
Fermented sheep's milk enriched in gamma-amino butyric acid (GABA) by the addition of lactobacilli strains isolated from different food environments
|
Ramos, Inés María
|
|
|
163 |
C |
p.
|
artikel
|
| 59 |
Flavor quality evaluation of Pixian Douban fermented in the closed system of multi-scale temperature and flow fields
|
Liu, Yan
|
|
|
163 |
C |
p.
|
artikel
|
| 60 |
Flavour formation from hydrolysis of pork meat protein extract by the protease from Staphylococcus carnosus isolated from Harbin dry sausage
|
Wang, Hui
|
|
|
163 |
C |
p.
|
artikel
|
| 61 |
Functional annotation and complete genome analysis confirm the probiotic characteristics of Bacillus species isolated from the gut of Nile tilapia
|
Kuebutornye, Felix Kofi Agbeko
|
|
|
163 |
C |
p.
|
artikel
|
| 62 |
High moisture extrusion of soy protein and wheat gluten blend: An underlying mechanism for the formation of fibrous structures
|
Zhang, Xin
|
|
|
163 |
C |
p.
|
artikel
|
| 63 |
Hydroxypropyl methylcellulose (HPMC) reduces the hardening of fructose-containing and maltitol-containing high-protein nutrition bars during storage
|
Zhou, Xuan
|
|
|
163 |
C |
p.
|
artikel
|
| 64 |
Immunochromatographic assay for the rapid and sensitive detection of etoxazole in orange and grape samples
|
Liu, Jie
|
|
|
163 |
C |
p.
|
artikel
|
| 65 |
Impact of enzymatic fermentation on taste, chemical compositions and in vitro antioxidant activities in Chinese teas using E-tongue, HPLC and amino acid analyzer
|
Zhou, Binxing
|
|
|
163 |
C |
p.
|
artikel
|
| 66 |
Impacts of electron-beam-irradiation on microstructure and physical properties of yam (Dioscorea opposita Thunb.) flour
|
Wang, Gang
|
|
|
163 |
C |
p.
|
artikel
|
| 67 |
Improvement of the texture and dough stability of milk bread using bioemulsifiers/biosurfactants produced by lactobacilli isolated from an indigenous fermented milk (pendidam)
|
Fookao, Armelle Neuyamne
|
|
|
163 |
C |
p.
|
artikel
|
| 68 |
Influence of milk quality and cheese-making procedure on functional fatty acid transfer in three Italian dairy products: Mozzarella, Raveggiolo and Ricotta
|
Buccioni, Arianna
|
|
|
163 |
C |
p.
|
artikel
|
| 69 |
Influence of molecular structure and interface behavior on foam properties of rice bran protein nano-particles
|
Zhang, Yanpeng
|
|
|
163 |
C |
p.
|
artikel
|
| 70 |
Influence of peroxyl radical-induced oxidation on structural characteristics, emulsifying, and foaming properties of α-lactalbumin
|
Huang, Huimin
|
|
|
163 |
C |
p.
|
artikel
|
| 71 |
Influence of pork backfat replacement by microencapsulated fish oil on physicochemical, rheological, nutritional, and sensory features of pork liver pâtés
|
Vargas-Ramella, Márcio
|
|
|
163 |
C |
p.
|
artikel
|
| 72 |
Insight into the characteristics of cider fermented by single and co-culture with Saccharomyces cerevisiae and Schizosaccharomyces pombe based on metabolomic and transcriptomic approaches
|
Yu, Wenyue
|
|
|
163 |
C |
p.
|
artikel
|
| 73 |
Investigating acrylamide mitigation by potential probiotics Bifidobacterium breve and Lactiplantibacillus plantarum: Optimization, in vitro gastrointestinal conditions, and mechanism
|
Albedwawi, Amal S.
|
|
|
163 |
C |
p.
|
artikel
|
| 74 |
Isolation and structural characterization of cell wall polysaccharides from sesame kernel
|
Liu, Xiao-Yan
|
|
|
163 |
C |
p.
|
artikel
|
| 75 |
LC/MS-based lipidomics to characterize breed-specific and tissue-specific lipid composition of chicken meat and abdominal fat
|
Li, Jingjing
|
|
|
163 |
C |
p.
|
artikel
|
| 76 |
Lipidomic profiling of wild cordyceps and its substituents by liquid chromatography-electrospray ionization-tandem mass spectrometry
|
Lin, Manting
|
|
|
163 |
C |
p.
|
artikel
|
| 77 |
Metagenomics analyses of microbial dynamics associated with putative flavor development in mash fermentation of sake
|
Nguyen, Nguyen Thanh Hai
|
|
|
163 |
C |
p.
|
artikel
|
| 78 |
MgO recycling in l-lactic acid fermentation and effects of the reusable alkaline neutralizer on Lactobacillus rhamnosus: From process integration to transcriptome analysis
|
Wang, Yong
|
|
|
163 |
C |
p.
|
artikel
|
| 79 |
Mixed fermentation of Chinese bayberry pomace using yeast, lactic acid bacteria and acetic acid bacteria: Effects on color, phenolics and antioxidant ingredients
|
Zhu, Yanyun
|
|
|
163 |
C |
p.
|
artikel
|
| 80 |
Multiplex PCR identification of the major Pseudomonas aeruginosa serogroups using specific novel target genes
|
Wang, Chufang
|
|
|
163 |
C |
p.
|
artikel
|
| 81 |
Nanoencapsulation of saffron (Crocus sativus L.) extract in zein nanofibers and their application for the preservation of sea bass fillets
|
Najafi, Zahra
|
|
|
163 |
C |
p.
|
artikel
|
| 82 |
Nano-microencapsulation of tea seed oil via modified complex coacervation with propolis and phosphatidylcholine for improving antioxidant activity
|
Mei, Lin
|
|
|
163 |
C |
p.
|
artikel
|
| 83 |
Optimization of protein hydrolysates production from defatted peanut meal based on physicochemical characteristics and sensory analysis
|
Zhang, Li
|
|
|
163 |
C |
p.
|
artikel
|
| 84 |
Optimization of the use of cellulolytic enzyme preparation for the extraction of health promoting anthocyanins from black carrot using response surface methodology
|
Kumar, Manoj
|
|
|
163 |
C |
p.
|
artikel
|
| 85 |
Orthogonal experimental design for the optimization of four additives in a model liquid infant formula to improve its thermal stability
|
Liao, Minhe
|
|
|
163 |
C |
p.
|
artikel
|
| 86 |
Paeonol inhibits Aspergillus flavus via disrupting ergosterol biosynthesis, redox metabolism, and aflatoxin biosynthesis on rice
|
Li, Qian
|
|
|
163 |
C |
p.
|
artikel
|
| 87 |
Physicochemical properties and volatile profile of mung bean flour fermented by Lacticaseibacillus casei and Lactococcus lactis
|
Liang, Zhiqiang
|
|
|
163 |
C |
p.
|
artikel
|
| 88 |
Probiotic encapsulation in water-in-oil high internal phase emulsions: Enhancement of viability under food and gastrointestinal conditions
|
Zhang, Yun
|
|
|
163 |
C |
p.
|
artikel
|
| 89 |
Production of prebiotic aubasidan-like β-glucan from Aureobasidium thailandense NRRL 58543 and its potential as a functional food additive in gummy jelly
|
Kayanna, Nuntuchporn
|
|
|
163 |
C |
p.
|
artikel
|
| 90 |
Protein degradation and aggregation in silver carp (Hypophthalmichthys molitrix) muscle during hot air drying
|
Li, Xiangjun
|
|
|
163 |
C |
p.
|
artikel
|
| 91 |
Quantification of nicotinic acid, kynurenine, and kynurenine acid in poultry meat by validated liquid chromatography-single quadrupole mass spectrometry method
|
Sadok, Ilona
|
|
|
163 |
C |
p.
|
artikel
|
| 92 |
Research on tomato peeling using flame-catalytic infrared radiation
|
Qu, Wenjuan
|
|
|
163 |
C |
p.
|
artikel
|
| 93 |
Revealing inhibitory mechanism of thiamine on the formation of 2-amino-3,8-dimethylimidazo[4,5-f] quinoxaline based on quantum chemistry calculations and experimental verification
|
Li, Jiageng
|
|
|
163 |
C |
p.
|
artikel
|
| 94 |
Rheological characterization of β-lactoglobulin/lactoferrin complex coacervates
|
Soussi Hachfi, Rima
|
|
|
163 |
C |
p.
|
artikel
|
| 95 |
Rice bran meat analogs: Relationship between extrusion parameters, apparent properties and secondary structures
|
Xiao, Zhigang
|
|
|
163 |
C |
p.
|
artikel
|
| 96 |
Selection and characterization of lactic acid bacteria with activity against Listeria monocytogenes from traditional RTE ripened foods
|
Martín, Irene
|
|
|
163 |
C |
p.
|
artikel
|
| 97 |
Simultaneous determination of multiple flavorings in infant formula by direct analysis in real time-mass spectrometry
|
Minglei, Li
|
|
|
163 |
C |
p.
|
artikel
|
| 98 |
Simultaneous extraction of natural organic acid and flavonoid antioxidants from Hibiscus manihot L. flower by tailor-made deep eutectic solvent
|
Liu, Ju-Zhao
|
|
|
163 |
C |
p.
|
artikel
|
| 99 |
Stability of carotenoids, carotenoid esters, tocopherols and capsaicinoids in new chili pepper hybrids during natural and thermal drying
|
Souza, Clarice Se
|
|
|
163 |
C |
p.
|
artikel
|
| 100 |
Structural characterization and in vitro evaluation of the prebiotic potential of an exopolysaccharide produced by Bacillus thuringiensis during fermentation
|
Gao, Zexin
|
|
|
163 |
C |
p.
|
artikel
|
| 101 |
Structure, mechanical and physical properties of hordein/chitosan composite films
|
Cheng, Siqi
|
|
|
163 |
C |
p.
|
artikel
|
| 102 |
Survival of Clostridium perfringens, Staphylococcus aureus, Listeria monocytogenes and Salmonella enterica in alternatively cured ham during cooking and process deviations
|
Cruzen, Shannon M.
|
|
|
163 |
C |
p.
|
artikel
|
| 103 |
2-tert-Butyl-1,4-benzoquinone, a food additive oxidant, reduces virulence factors of Chromobacterium violaceum
|
Xu, Kai-Zhong
|
|
|
163 |
C |
p.
|
artikel
|
| 104 |
The chemical, sensory, and volatile characteristics of instant sweet tea (Lithocarpus litseifolius [Hance] Chun) using electronic nose and GC-MS-based metabolomics analysis
|
Liu, Hong-Yan
|
|
|
163 |
C |
p.
|
artikel
|
| 105 |
The effect of dehulling of yellow peas and faba beans on the distribution of carbohydrates upon dry fractionation
|
Saldanha do Carmo, Cátia
|
|
|
163 |
C |
p.
|
artikel
|
| 106 |
The effect of inoculation Leuconostoc mesenteroides and Lactiplantibacillus planetarium on the quality of Pleurotus eryngii Jiaosu
|
Jikang, Jiang
|
|
|
163 |
C |
p.
|
artikel
|
| 107 |
The impact of ultrasound, micro-oxygenation and oak wood type on the phenolic and volatile composition of a Tempranillo red wine
|
Jiménez-Sánchez, María
|
|
|
163 |
C |
p.
|
artikel
|
| 108 |
The influence of enzymatic pretreatment of chickpea on properties of protein nanoparticles prepared by heat treatment
|
Perović, Milica N.
|
|
|
163 |
C |
p.
|
artikel
|
| 109 |
The synergistic inhibition and mechanism of epicatechin gallate and Chitosan against Methicillin-resistant Staphylococcus aureus and the application in pork preservation
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