| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Adsorption isotherm and thermodynamic properties of microwave vacuum dried tilapia fillets
|
Ruan, Jianwen
|
|
|
166 |
C |
p.
|
artikel
|
| 2 |
A novel functionalized food packaging film with microwave-modified konjac glucomannan/chitosan/citric acid incorporated with antioxidant of bamboo leaves
|
Wang, Qian
|
|
|
166 |
C |
p.
|
artikel
|
| 3 |
Antibiotic resistance and polymyxin B resistance mechanism of Aeromonas spp. isolated from yellow catfish, hybrid snakeheads and associated water from intensive fish farms in Southern China
|
Li, Lili
|
|
|
166 |
C |
p.
|
artikel
|
| 4 |
Application of ginseng powder and combined starter culture for improving the oxidative stability, microbial safety and quality characteristics of sausages
|
Zhuang, Hong
|
|
|
166 |
C |
p.
|
artikel
|
| 5 |
Biodegradable packaging films with ε-polylysine/ZIF-L composites
|
Zhang, Lei
|
|
|
166 |
C |
p.
|
artikel
|
| 6 |
Carboxymethyl chitosan-based coatings loaded with glutathione extend the shelf-life of harvested enoki mushrooms (Flammulina velutipes)
|
Li, Fuhou
|
|
|
166 |
C |
p.
|
artikel
|
| 7 |
Cutting root treatment combined with low-temperature storage regimes on non-volatile and volatile compounds of Oudemansiella raphanipes
|
Xia, Rongrong
|
|
|
166 |
C |
p.
|
artikel
|
| 8 |
Developing a homogeneous texture dish by combining solid and liquid foodstuff matrices
|
Hernández, Sergio
|
|
|
166 |
C |
p.
|
artikel
|
| 9 |
Differences in structure, volatile metabolites, and functions of microbial communities in Nongxiangxing daqu from different production areas
|
Ma, Shiyuan
|
|
|
166 |
C |
p.
|
artikel
|
| 10 |
Differential proteomic analysis to identify potential biomarkers associated with quality traits of Dezhou donkey meat using a data-independent acquisition (DIA) strategy
|
Chai, Wenqiong
|
|
|
166 |
C |
p.
|
artikel
|
| 11 |
Effect of ball-milling treatment on the structure, physicochemical properties and allergenicity of proteins from oyster (Crassostrea gigas)
|
Chen, Xiaoying
|
|
|
166 |
C |
p.
|
artikel
|
| 12 |
Effect of different stainless steel surfaces on the formation and control of Vibrio parahaemolyticus biofilm
|
Tantratian, Sumate
|
|
|
166 |
C |
p.
|
artikel
|
| 13 |
Effects of dietary fiber and ferulic acid on dough characteristics and glutenin macropolymer (GMP) aggregation behavior during dough resting
|
Feng, Yulin
|
|
|
166 |
C |
p.
|
artikel
|
| 14 |
Effects of different withering methods on the taste of Keemun black tea
|
Huang, Wenjing
|
|
|
166 |
C |
p.
|
artikel
|
| 15 |
Evolution of antioxidant peptides and their proteomic homology during processing of Jinhua ham
|
Li, Ping
|
|
|
166 |
C |
p.
|
artikel
|
| 16 |
Evolution of the minor components of the directly brined Aloreña de Málaga table olive fat during processing and shelf life
|
López-López, A.
|
|
|
166 |
C |
p.
|
artikel
|
| 17 |
Improved thermostability of lipase Lip2 from Yarrowia lipolytica through disulfide bond design for preparation of medium-long-medium structured lipids
|
Li, Lilang
|
|
|
166 |
C |
p.
|
artikel
|
| 18 |
Influence of microbial population on the characteristics of carbonic maceration wines
|
Gutiérrez, Ana Rosa
|
|
|
166 |
C |
p.
|
artikel
|
| 19 |
Inhibition effects of typical antioxidants on the formation of glycidyl esters in rice oil and chemical model during high temperature exposure
|
Wang, Xiaowen
|
|
|
166 |
C |
p.
|
artikel
|
| 20 |
Investigation of the efficiency of different biocatalytic systems for the bioconversion of lactose and dairy by-products into lactobionic acid
|
Chidar, Elham
|
|
|
166 |
C |
p.
|
artikel
|
| 21 |
Optimisation of working parameters for lactic acid bacteria and yeast recovery from table olive biofilms, preserving fruit integrity and reducing chloroplast recovery
|
López-García, Elio
|
|
|
166 |
C |
p.
|
artikel
|
| 22 |
Pile-fermentation of dark tea: Conditions optimization and quality formation mechanism
|
Li, Yuchuan
|
|
|
166 |
C |
p.
|
artikel
|
| 23 |
Spray drying process optimization: Drought resistant variety (W82) soymilk powder using response surface methodology (RSM)
|
Singh, P.
|
|
|
166 |
C |
p.
|
artikel
|
| 24 |
Techno functional characterization of green-extracted soluble fibre from orange by-product
|
Perez-Pirotto, Claudia
|
|
|
166 |
C |
p.
|
artikel
|
| 25 |
The accurate identification and quantification of six Enterococcus species using quantitative polymerase chain reaction based novel DNA markers
|
Kim, Eiseul
|
|
|
166 |
C |
p.
|
artikel
|
| 26 |
The quality change of fig wine fermented by RV171 yeast during the six-month aging process
|
Ma, Jian
|
|
|
166 |
C |
p.
|
artikel
|
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