| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A comprehensive characterization of volatile profiles of plum brandies using gas chromatography coupled to high resolution mass spectrometry
|
Filatova, Maria
|
|
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167 |
C |
p.
|
artikel
|
| 2 |
A developed variable pressure-assisted salting process: Improving the textural, flavor, and sensory attributes in roasted duck breast
|
Jiao, Dan
|
|
|
167 |
C |
p.
|
artikel
|
| 3 |
Analysis of the volatile components in different parts of three Ferula species via combined DHSA-GC-MS and multivariate statistical analysis
|
Jiang, Meng
|
|
|
167 |
C |
p.
|
artikel
|
| 4 |
An overview of tea polyphenols as bioactive agents for food packaging applications
|
Dai, Jianwu
|
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|
167 |
C |
p.
|
artikel
|
| 5 |
Anti-hygroscopic effect of wheat gluten on freeze-dried apple powder
|
Wei, Yujie
|
|
|
167 |
C |
p.
|
artikel
|
| 6 |
A portable NIR system for nondestructive assessment of SSC and firmness of Nanguo pears
|
Yu, Yan
|
|
|
167 |
C |
p.
|
artikel
|
| 7 |
A sensitive silver nanoflower-based SERS sensor coupled novel chemometric models for simultaneous detection of chlorpyrifos and carbendazim in food
|
Li, Huanhuan
|
|
|
167 |
C |
p.
|
artikel
|
| 8 |
A sequential approach to reduce sodium chloride in freshwater fish burgers considering chemical, texture, and consumer sensory responses
|
Saavedra, Alicia R.L.
|
|
|
167 |
C |
p.
|
artikel
|
| 9 |
A smartphone-assisted high-throughput integrated color-sensing platform for the rapid detection of Campylobacter coli
|
Lin, Qijie
|
|
|
167 |
C |
p.
|
artikel
|
| 10 |
A standardized method for the quantification of polysaccharides: An example of polysaccharides from Tremella fuciformis
|
Gao, Lei
|
|
|
167 |
C |
p.
|
artikel
|
| 11 |
Characterization and bioactive properties of exopolysaccharides produced by Streptococcus thermophilus and Lactobacillus bulgaricus isolated from labaneh
|
Al-Nabulsi, Anas A.
|
|
|
167 |
C |
p.
|
artikel
|
| 12 |
Characterization and emulsifying properties of mantle proteins from scallops (Patinopecten yessoensis) treated by high hydrostatic pressure treatment
|
Ding, Qiuyue
|
|
|
167 |
C |
p.
|
artikel
|
| 13 |
Characterization of calcium phosphate nanoparticles sequestered by phosphopeptides in response to heat treatment
|
Wang, Qian
|
|
|
167 |
C |
p.
|
artikel
|
| 14 |
Characterization of key sulfur aroma compounds and enantiomer distribution in Yingjia Gongjiu
|
Zhu, JianCai
|
|
|
167 |
C |
p.
|
artikel
|
| 15 |
Chemometric approaches for the optimization of headspace-solid phase microextraction to analyze volatile compounds in coriander (Coriandrum sativum L.)
|
Wei, Shouhui
|
|
|
167 |
C |
p.
|
artikel
|
| 16 |
Chemosensoric approach for microwave- or oven-roasted Coffea arabica L. (cv. Yellow Bourbon) using electronic sensors
|
Yoon, Sojeong
|
|
|
167 |
C |
p.
|
artikel
|
| 17 |
Comparative effects of high hydrostatic pressure, pasteurization and nisin processing treatments on the quality of pickled radish
|
Liu, Lei
|
|
|
167 |
C |
p.
|
artikel
|
| 18 |
Content and spatial distribution of dairy-related Clostridium spores in Grana Padano cheese during the ripening period
|
Morandi, S.
|
|
|
167 |
C |
p.
|
artikel
|
| 19 |
Degree of maturity and dry-heat processing affect visual quality and volatile profile of roasted immature rice grains
|
Miraji, Kulwa F.
|
|
|
167 |
C |
p.
|
artikel
|
| 20 |
Deodorization process of vegetal soybean oil using Thermomechanical Multi-Flash Autovaporization (MFA)
|
Jamoussi, Bassem
|
|
|
167 |
C |
p.
|
artikel
|
| 21 |
Detection of fraud in sesame oil with the help of artificial intelligence combined with chemometrics methods and chemical compounds characterization by gas chromatography–mass spectrometry
|
Aghili, Nadia Sadat
|
|
|
167 |
C |
p.
|
artikel
|
| 22 |
Development of a novel lactic acid bacteria starter culture approach: From insect microbiome to plant-based fermentations
|
Sedó Molina, Guillermo Eduardo
|
|
|
167 |
C |
p.
|
artikel
|
| 23 |
Dynamic evolution of flavor substances and bacterial communities during fermentation of leaf mustard (Brassica juncea var. multiceps) and their correlation
|
Yu, Yangyang
|
|
|
167 |
C |
p.
|
artikel
|
| 24 |
Effect of different cooking methods on the folate content, organoleptic and functional properties of broccoli and spinach
|
Czarnowska-Kujawska, Marta
|
|
|
167 |
C |
p.
|
artikel
|
| 25 |
Effect of drying methods on the quality of tiger nuts (Cyperus esculents L.) and its oil
|
Zhang, Zhen-shan
|
|
|
167 |
C |
p.
|
artikel
|
| 26 |
Effect of particle characteristics and foaming parameters on resulting foam quality and stability
|
Rüegg, Ramona
|
|
|
167 |
C |
p.
|
artikel
|
| 27 |
Effect of pulse light on the quality of refrigerated (4 °C) large yellow croaker (Pseudosciaena crocea)
|
Zhang, Jianyou
|
|
|
167 |
C |
p.
|
artikel
|
| 28 |
Effect of steaming and roasting on the quality and resistant starch of brown rice flour with high amylose content
|
Park, Jiyoung
|
|
|
167 |
C |
p.
|
artikel
|
| 29 |
Effect of the water and oleogelator content on characteristics and stability of BC-loaded oleogel-based emulsion
|
Yang, Shu
|
|
|
167 |
C |
p.
|
artikel
|
| 30 |
Effect of ultrasound-assisted freezing combined with potassium alginate on the quality attributes and myofibril structure of large yellow croaker (Pseudosciaena crocea)
|
Cheng, Hao
|
|
|
167 |
C |
p.
|
artikel
|
| 31 |
Effect of ultrasound on pH-shift to improve thermal stability of coconut milk by modifying physicochemical properties of coconut milk protein
|
Sun, Yizhou
|
|
|
167 |
C |
p.
|
artikel
|
| 32 |
Effects of black soybean powder particle size on the characteristics of mixed powder and wheat flour dough
|
Yang, Liping
|
|
|
167 |
C |
p.
|
artikel
|
| 33 |
Effects of milling methods on the properties of rice flour and steamed rice cakes
|
Wang, Guozhen
|
|
|
167 |
C |
p.
|
artikel
|
| 34 |
Effects of rice bran phenolics on the structure of rice bran protein under different degrees of rancidity
|
Zhang, Benpeng
|
|
|
167 |
C |
p.
|
artikel
|
| 35 |
Effects of starch, protein structure change on quality of raw and cooked frozen oat roll
|
Wei, Xing
|
|
|
167 |
C |
p.
|
artikel
|
| 36 |
Encapsulation and release kinetics of polyphenols and p-coumaric acid extracted from Phyllostachys makinoi by ultrasonic-pretreatment autoclaving
|
Yeh, Yi-Ming
|
|
|
167 |
C |
p.
|
artikel
|
| 37 |
Enhancing the prebiotic and antioxidant effects of exopolysaccharides derived from Cordyceps militaris by enzyme-digestion
|
Kang, Ji Young
|
|
|
167 |
C |
p.
|
artikel
|
| 38 |
Enrichment and delivery of bioavailable zinc by microalgae polyphosphate nanoparticles
|
Feng, Yinong
|
|
|
167 |
C |
p.
|
artikel
|
| 39 |
Evaluation of physicochemical, microbiological, and sensory profiles of vacuum-packed cooked low-salt pork belly under refrigeration and room-temperature storage
|
Bassey, Anthony Pius
|
|
|
167 |
C |
p.
|
artikel
|
| 40 |
Evolution of main polyphenolics during cidermaking
|
Zuriarrain-Ocio, Andoni
|
|
|
167 |
C |
p.
|
artikel
|
| 41 |
Exploring the roles of microorganisms and metabolites in the fermentation of sea bass (Lateolabrax japonicas) based on high-throughput sequencing and untargeted metabolomics
|
Nie, Shi
|
|
|
167 |
C |
p.
|
artikel
|
| 42 |
Flavor encapsulation into chitosan-oleic acid complex particles and its controlled release characteristics during heating processes
|
Kuroiwa, Takashi
|
|
|
167 |
C |
p.
|
artikel
|
| 43 |
High-level expression and improved pepsin activity by enhancing the conserved domain stability based on a scissor-like model
|
Zhao, Yue
|
|
|
167 |
C |
p.
|
artikel
|
| 44 |
Improved physicochemical properties and product characteristics of tilapia surimi by tea polyphenols during chilled storage
|
Wu, Jing
|
|
|
167 |
C |
p.
|
artikel
|
| 45 |
Improving the instant properties of kudzu powder by complexing with different chain-length fatty acids
|
Zhang, Zhilin
|
|
|
167 |
C |
p.
|
artikel
|
| 46 |
Inhibition of highland barley bran-derived carbon dots on the formation of advanced glycation end products
|
Zhu, Pei
|
|
|
167 |
C |
p.
|
artikel
|
| 47 |
Inhibitory activity of an emulsifying salt polyphosphate (JOHA HBS®) used in processed cheese: An in vitro analysis of its antibacterial potential
|
Fusieger, Andressa
|
|
|
167 |
C |
p.
|
artikel
|
| 48 |
In vitro bioaccessibility of alpha-linolenic acid in chicken sausages as affected by flaxseed oil incorporation method
|
Bolger, Zara
|
|
|
167 |
C |
p.
|
artikel
|
| 49 |
Low-cholesterol-low-fat mayonnaise prepared from soybean oil body as a substitute for egg yolk: The effect of substitution ratio on physicochemical properties and sensory evaluation
|
Wang, Wan
|
|
|
167 |
C |
p.
|
artikel
|
| 50 |
Metabolic profiling of phenolics of the extracts from the various parts of blackberry plant (Syzygium cumini L.) and their antioxidant activities
|
Halim, Md Abdul
|
|
|
167 |
C |
p.
|
artikel
|
| 51 |
Microencapsulation of bromelain from pineapple extract powder by industrially scalable complex coacervation
|
Tang, Yuting
|
|
|
167 |
C |
p.
|
artikel
|
| 52 |
Moisture sorption isotherms and thermodynamic properties of tiger nuts: An oil-rich tuber
|
Zhang, Zhen-shan
|
|
|
167 |
C |
p.
|
artikel
|
| 53 |
Nontargeted metabonomics-assisted two-dimensional ion mobility mass spectrometry point imaging to identify plant teas
|
Shi, Min-Zhen
|
|
|
167 |
C |
p.
|
artikel
|
| 54 |
Novel application of HS-GC-IMS with PCA for characteristic fingerprints and flavor compound variations in NFC Chinese bayberry (Myrica rubra) juice during storage
|
Xuan, Xiaoting
|
|
|
167 |
C |
p.
|
artikel
|
| 55 |
Optimization of core-shell capsules properties (Olive oil/alginate) obtained by dripping coextrusion process
|
Bennacef, Chanez
|
|
|
167 |
C |
p.
|
artikel
|
| 56 |
Optimization of flour-replacing ingredients for low-carbohydrate, gluten-free muffins via a mixture design with complete sucrose substitution by d-allulose or d-tagatose
|
Moss, Melinda M.
|
|
|
167 |
C |
p.
|
artikel
|
| 57 |
Physicochemical and rheological characterization of a novel hydrocolloid extracted from Althaea officinalis root
|
Karimi, Shafagh
|
|
|
167 |
C |
p.
|
artikel
|
| 58 |
Physicochemical characteristics and aroma patterns of oils prepared from edible insects
|
Lee, Min Hyeock
|
|
|
167 |
C |
p.
|
artikel
|
| 59 |
Physicochemical characteristics and in vitro bioavailability of licorice (Glycyrrhiza glabra L.) extract complexed using cyclic glucans
|
Lee, Jiyoung
|
|
|
167 |
C |
p.
|
artikel
|
| 60 |
Pickering emulsions synergistically stabilized by cellulose nanocrystals and peanut protein isolate
|
Nie, Chunling
|
|
|
167 |
C |
p.
|
artikel
|
| 61 |
Pollution, source and risk assessment of PAHs in Chinese tea
|
Guo, Xinying
|
|
|
167 |
C |
p.
|
artikel
|
| 62 |
Preparation of chitosan/ fennel seed essential oil/ starch sodium octenyl succinate composite films for apple fruit preservation
|
Long, Haitao
|
|
|
167 |
C |
p.
|
artikel
|
| 63 |
Pumpkin and kale fibers - A potential hydrocolloids in processed cheese sauce formulations with different fat source
|
Szafrańska, Jagoda O.
|
|
|
167 |
C |
p.
|
artikel
|
| 64 |
Quantitative determination of quality control parameters using near infrared spectroscopy and chemometrics in process monitoring of tapioca sweetener production
|
Sringarm, Chayanid
|
|
|
167 |
C |
p.
|
artikel
|
| 65 |
Quantitative microbiome analysis reveals the microbial community assembly along with its correlation with the flavor substances during the manufacturing process of Qingzhuan brick tea at an industrial scale
|
Zhao, Mingming
|
|
|
167 |
C |
p.
|
artikel
|
| 66 |
Rapid, accurate and simply-operated determination of laboratory-made adulteration of quinoa flour with rice flour and wheat flour by headspace gas chromatography-ion mobility spectrometry
|
Yang, Xiushi
|
|
|
167 |
C |
p.
|
artikel
|
| 67 |
Rapid detection of Ganoderma lucidum spore powder adulterated with dyed starch by NIR spectroscopy and chemometrics
|
Shi, Xinyu
|
|
|
167 |
C |
p.
|
artikel
|
| 68 |
Salt tolerance and ester production mechanisms of Candida etchellsii in Chinese horse bean-chili-paste
|
Lu, Yunhao
|
|
|
167 |
C |
p.
|
artikel
|
| 69 |
Separation, identification and docking analysis of xanthine oxidase inhibitory peptides from pacific cod bone-flesh mixture
|
Zhao, Qiang
|
|
|
167 |
C |
p.
|
artikel
|
| 70 |
Solubility, sorption isotherms and thermodynamic parameters of β-cyclodextrin complexes with poplar propolis components: Practical implicances
|
dos Santos Ferreira, Cristina I.
|
|
|
167 |
C |
p.
|
artikel
|
| 71 |
Soluble fibres as sucrose replacers: Effects on physical and sensory properties of sugar-reduced short-dough biscuits
|
Rodriguez-Garcia, Julia
|
|
|
167 |
C |
p.
|
artikel
|
| 72 |
Stable isotopic and elemental characteristics with chemometrics for the geographical origin authentication of Dendrobium officinale at two spatial scales
|
Xiong, Feng
|
|
|
167 |
C |
p.
|
artikel
|
| 73 |
Study on antibacterial properties of mucus extract of snakehead (Channa argus) against Escherichia coli and its application in chilled fish fillets preservation
|
Leng, Weijun
|
|
|
167 |
C |
p.
|
artikel
|
| 74 |
Study on the mechanism of protein hydrolysate delaying quality deterioration of frozen surimi
|
Zhang, Xiaodi
|
|
|
167 |
C |
p.
|
artikel
|
| 75 |
Study on vacuum drying kinetics and processing of the Lonicera japonica Thunb. aqueous extracts
|
Xu, Peng
|
|
|
167 |
C |
p.
|
artikel
|
| 76 |
Thaw rigor in Atlantic salmon (Salmo salar) fillets, as affected by thawing rate and frozen storage time
|
Rotabakk, Bjørn Tore
|
|
|
167 |
C |
p.
|
artikel
|
| 77 |
The effect of flavane-3, 4-diol on the yellowing of fresh-cut water chestnuts
|
Mu, Liru
|
|
|
167 |
C |
p.
|
artikel
|
| 78 |
Transcriptomic and metabolomic profiling reveals the mechanisms of color and taste development in cherry tomato cultivars
|
Li, Yanhong
|
|
|
167 |
C |
p.
|
artikel
|
| 79 |
Untargeted metabolomics analysis based on HS-SPME-GC-MS and UPLC-Q-TOF/MS reveals the contribution of stem to the flavor of Cyclocarya paliurus herbal extract
|
Liang, Lu
|
|
|
167 |
C |
p.
|
artikel
|
| 80 |
Yellow horn as an alternative source of plant-based protein: The effects of high-intensity ultrasonication treatment on its physicochemical properties and emulsifying properties
|
Yu, Cuiping
|
|
|
167 |
C |
p.
|
artikel
|
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