| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Accurate detection of Escherichia coli O157:H7 and Salmonella enterica serovar typhimurium based on the combination of next-generation sequencing and droplet digital PCR
|
Kong, Jiaqi
|
|
|
168 |
C |
p.
|
artikel
|
| 2 |
Analysis of enzymes and phenolic metabolites which affecting the anti-browning property of ‘Shannongsu’ pear
|
Hou, Xukai
|
|
|
168 |
C |
p.
|
artikel
|
| 3 |
Analysis of the non-volatile components and volatile compounds of hydrolysates derived from unmatured cheese curd hydrolysis by different enzymes
|
Gao, Peng
|
|
|
168 |
C |
p.
|
artikel
|
| 4 |
A potential milk preservative----Phormicin C-NS, sorbic acid-modified housefly antimicrobial peptide, inhibits Candida albicans hypha and biofilm formation
|
Wei, Peng-Wei
|
|
|
168 |
C |
p.
|
artikel
|
| 5 |
Application of selected lactic-acid bacteria to control Listeria monocytogenes in soft-ripened “Torta del Casar” cheese
|
Martín, Irene
|
|
|
168 |
C |
p.
|
artikel
|
| 6 |
ARTP mutagenesis promotes selenium accumulation in Saccharomyces boulardii
|
Nie, Xinling
|
|
|
168 |
C |
p.
|
artikel
|
| 7 |
Biofilm formation ability and tolerance to food-associated stresses among ESBL-producing Escherichia coli strains from foods of animal origin and human patients
|
Fernández-Gómez, Paula
|
|
|
168 |
C |
p.
|
artikel
|
| 8 |
Biogenic amines in Huangjiu (Chinese rice wine): Formation, hazard, detection, and reduction
|
Luo, Qiaoqiao
|
|
|
168 |
C |
p.
|
artikel
|
| 9 |
Changes and relationships of viscoelastic and physical properties of Chinese yam during a novel multiphase microwave drying process
|
Li, Linlin
|
|
|
168 |
C |
p.
|
artikel
|
| 10 |
Changes of bacterial communities and volatile compounds developed from the spoilage of white Hypsizygus marmoreus under different storage conditions
|
Yuan, Yu-Han
|
|
|
168 |
C |
p.
|
artikel
|
| 11 |
Chemical Profile and Antioxidant Capacity of Kombucha Tea by the Pure Cultured Kombucha
|
Wang, Xiaotong
|
|
|
168 |
C |
p.
|
artikel
|
| 12 |
Chitosan-based active coating for pineapple preservation: Evaluation of antimicrobial efficacy and shelf-life extension
|
Basumatary, Indra Bhusan
|
|
|
168 |
C |
p.
|
artikel
|
| 13 |
Comparative characterization of baking lipase substrate specificities using emulsions and the p-nitrophenyl assay
|
Stemler, Charlotte Dorothea
|
|
|
168 |
C |
p.
|
artikel
|
| 14 |
Comprehensive evaluation of functional components, biological activities, and minerals of yam species (Dioscorea polystachya and D. alata) from China
|
Wang, Putao
|
|
|
168 |
C |
p.
|
artikel
|
| 15 |
Construction of ZnO@mSiO2 antibacterial nanocomposite for inhibition of microorganisms during Zea mays storage and improving the germination
|
Zhang, Dong-Dong
|
|
|
168 |
C |
p.
|
artikel
|
| 16 |
Curative activity of KCl treatments to control citrus sour rot
|
Zhao, Juan
|
|
|
168 |
C |
p.
|
artikel
|
| 17 |
Deep learning based research on quality classification of shiitake mushrooms
|
Liu, Qiang
|
|
|
168 |
C |
p.
|
artikel
|
| 18 |
Desirability-based optimization of bakery products containing pea, hemp and insect flours using mixture design methodology
|
Talens, Clara
|
|
|
168 |
C |
p.
|
artikel
|
| 19 |
Development of a predictive model for determination of urea in milk using silver nanoparticles and UV–Vis spectroscopy
|
Dutta, Sadhan Jyoti
|
|
|
168 |
C |
p.
|
artikel
|
| 20 |
Development of the first fermented soy beverages enriched in equol and 5-hydroxy-equol
|
Langa, Susana
|
|
|
168 |
C |
p.
|
artikel
|
| 21 |
Effect of compositions on physicochemical properties and rheological behavior of gelatinized adzuki-bean cake (Yokan)
|
Huang, Ping-Hsiu
|
|
|
168 |
C |
p.
|
artikel
|
| 22 |
Effect of konjac glucomannan and soy soluble polysaccharides on the rheological, microstructural and syneretic properties of rennet gels
|
Ouyang, Hao
|
|
|
168 |
C |
p.
|
artikel
|
| 23 |
Effect of roasting treatment on the micromorphology, gelatinization, structure, and digestibility of whole oat flour
|
Gu, Yujuan
|
|
|
168 |
C |
p.
|
artikel
|
| 24 |
Effect of using carrot pomace and beetroot-apple pomace on physicochemical and sensory properties of pasta
|
Kultys, Ewelina
|
|
|
168 |
C |
p.
|
artikel
|
| 25 |
Effects of a Carnobacterium maltaromaticum strain at natural contamination levels on the microbiota of vacuum-packaged beef steaks during chilled storage
|
Zhang, Peipei
|
|
|
168 |
C |
p.
|
artikel
|
| 26 |
Effects of autochthonous starter cultures on bacterial communities and metabolites during fermentation of Yu jiangsuan, a Chinese traditional fermented condiment
|
Jiang, Lu
|
|
|
168 |
C |
p.
|
artikel
|
| 27 |
Effects of different concentrations of NaOH on the structure and in vitro digestion of cellulose from sesame kernel
|
Zhang, Run-Yang
|
|
|
168 |
C |
p.
|
artikel
|
| 28 |
Effects of egg yolk lecithin/milk fat globule membrane material ratio on the structure and stability of oil-in-water emulsions
|
Yu, Xiaoxue
|
|
|
168 |
C |
p.
|
artikel
|
| 29 |
Effects of roasting degrees on phenolic compounds and antioxidant activity in coffee beans from different geographic origins
|
Liao, Yu-Chen
|
|
|
168 |
C |
p.
|
artikel
|
| 30 |
Effects of spontaneous fermentation on microbial succession and its correlation with volatile compounds during fermentation of Petit Verdot wine
|
Chen, Hu
|
|
|
168 |
C |
p.
|
artikel
|
| 31 |
Electrostatic complexes of ethyl lauroyl arginate/nano-montmorillonite as a food-grade pickering stabiliser: Emulsification performance and mechanism
|
Yu, Dehai
|
|
|
168 |
C |
p.
|
artikel
|
| 32 |
Encapsulation of catechin or curcumin in co-crystallized sucrose: Fabrication, characterization and application in beef meatballs
|
Wang, Hengpeng
|
|
|
168 |
C |
p.
|
artikel
|
| 33 |
Enhancement of protein deposition and meat quality of male Chinese mitten crab (Eriocheir sinensis): Application of myo-inositol in crustacean nutrition
|
Bu, Xianyong
|
|
|
168 |
C |
p.
|
artikel
|
| 34 |
Enrichment of taste and aroma compounds in braised soup during repeated stewing of chicken meat
|
Qi, Jun
|
|
|
168 |
C |
p.
|
artikel
|
| 35 |
Evaluation of in vitro digestion methods and starch structure components as determinants for predicting the glycemic index of rice
|
Pautong, Putlih Adzra
|
|
|
168 |
C |
p.
|
artikel
|
| 36 |
Functional and physicochemical properties of non-centrifugal cane sugar obtained by three concentration technologies
|
Vargas Valencia, Lizzet
|
|
|
168 |
C |
p.
|
artikel
|
| 37 |
Highly effective peptide-calcium chelate prepared from aquatic products processing wastes: Stickwater and oyster shells
|
Ke, Hongling
|
|
|
168 |
C |
p.
|
artikel
|
| 38 |
Honey adulteration detection based on composition and differential scanning calorimetry (DSC) parameters
|
Dranca, Florina
|
|
|
168 |
C |
p.
|
artikel
|
| 39 |
Hypoxia-inducible factor-1α nuclear accumulation via a MAPK/ERK-dependent manner partially explains the accelerated glycogen metabolism in yak longissimus dorsi postmortem under oxidative stress
|
Zhu, Xijin
|
|
|
168 |
C |
p.
|
artikel
|
| 40 |
Identification of peptides with antioxidant, anti-lipoxygenase, anti-xanthine oxidase and anti-tyrosinase activities from velvet antler blood
|
Ding, Chuanbo
|
|
|
168 |
C |
p.
|
artikel
|
| 41 |
Impact of carrier oil on interfacial properties, CBD partition and stability of emulsions formulated by whey protein or whey protein-maltodextrin conjugate
|
Wang, Ce
|
|
|
168 |
C |
p.
|
artikel
|
| 42 |
Impact of drying methods on banana flour in the gluten-free bread quality
|
Guadalupe-Moyano, Verónica
|
|
|
168 |
C |
p.
|
artikel
|
| 43 |
Improving the quality of fermented soybean products using low-frequency airborne ultrasonicated Koji
|
Kim, Do-Yeong
|
|
|
168 |
C |
p.
|
artikel
|
| 44 |
Improving the stability and bioactivity of curcumin using chitosan-coated liposomes through a combination mode of high-pressure processing
|
Chen, Wei-Ting
|
|
|
168 |
C |
p.
|
artikel
|
| 45 |
Influence of adding Perilla seed oil on potato blueberry yogurt quality during storage at 4 °C
|
Zheng, Shasha
|
|
|
168 |
C |
p.
|
artikel
|
| 46 |
Innovative technologies optimizing the production process of “Castagne del Prete”: Impact on microstructure and volatile compounds
|
Gabriella, Santagata
|
|
|
168 |
C |
p.
|
artikel
|
| 47 |
Interactions between Leu. mesenteroides and L. plantarum in Chinese northeast sauerkraut
|
Yang, Xiaozhe
|
|
|
168 |
C |
p.
|
artikel
|
| 48 |
Mesquite (Prosopis L.) as a functional ingredient in gluten-free dough and bread
|
Korus, Jarosław
|
|
|
168 |
C |
p.
|
artikel
|
| 49 |
Metabolic engineering of Saccharomyces cerevisiae for the biosynthesis of ethyl crotonate
|
Zhang, Guo
|
|
|
168 |
C |
p.
|
artikel
|
| 50 |
Metabolic profiling and transcriptomic data providing critical flavonoid biosynthesis mechanisms disclose color differences of purple heading Chinese cabbages (Brassica rapa L.)
|
He, Qiong
|
|
|
168 |
C |
p.
|
artikel
|
| 51 |
Multi-omics study revealed the genetic basis of beer flavor quality in yeast
|
Li, Can
|
|
|
168 |
C |
p.
|
artikel
|
| 52 |
Multiple fluorescent saltatory rolling circle amplification (SRCA) for simultaneous and sensitive detection of Salmonella spp. and Shigella spp. in food
|
Guo, Wei
|
|
|
168 |
C |
p.
|
artikel
|
| 53 |
New insights from flavoromics on different heating methods of traditional fermented shrimp paste: The volatile components and metabolic pathways
|
Lu, Kuan
|
|
|
168 |
C |
p.
|
artikel
|
| 54 |
Nutritional composition, techno-functionality, in-vitro starch digestibility, structural characteristics and storage stability of sweet potato flour and mash supplemented specialty pasta
|
Malhotra, Nancy
|
|
|
168 |
C |
p.
|
artikel
|
| 55 |
Physicochemical and emulsifying properties of pectin from Ottelia acuminata inflorescence
|
Lu, Yuehong
|
|
|
168 |
C |
p.
|
artikel
|
| 56 |
Pressurized hot water extraction of crude polysaccharides, β-glucan, and phenolic compounds from dried gray oyster mushroom
|
Sakdasri, Winatta
|
|
|
168 |
C |
p.
|
artikel
|
| 57 |
Prevalence, bio-serotype, antibiotic susceptibility and genotype of Yersinia enterocolitica and other Yersinia species isolated from retail and processed meats in Shaanxi Province, China
|
Lü, Zexun
|
|
|
168 |
C |
p.
|
artikel
|
| 58 |
Quantitative risk assessment of staphylococcal enterotoxin A (SEA) in pork in metropolitan Bangkok, Thailand
|
Sirotamarat, Pajaree
|
|
|
168 |
C |
p.
|
artikel
|
| 59 |
Quantitative study on core bacteria producing flavor substances in Huangjiu (Chinese yellow rice wine)
|
Peng, Qi
|
|
|
168 |
C |
p.
|
artikel
|
| 60 |
Recycling of fig peels to enhance the quality of handmade pasta
|
Panza, Olimpia
|
|
|
168 |
C |
p.
|
artikel
|
| 61 |
Revealing the co-fermentation of Saccharomyces cerevisiae and Schizosaccharomyces pombe on the quality of cider based on the metabolomic and transcriptomic analysis
|
Wang, Nuoya
|
|
|
168 |
C |
p.
|
artikel
|
| 62 |
Starch and protein analysis in buckwheat (Fagopyrum esculentum Moench) sprouts enriched with probiotic yeast
|
Molska, Marta
|
|
|
168 |
C |
p.
|
artikel
|
| 63 |
Stress tolerance and transcriptomic response analysis of Yersinia enterocolitica adapted to Origanum vulgare L. essential oil
|
Li, Jiahui
|
|
|
168 |
C |
p.
|
artikel
|
| 64 |
Structural characterization and emulsifier property of yeast mannoprotein enzymatically prepared with a β-1,6-glucanase
|
Qiao, Yan
|
|
|
168 |
C |
p.
|
artikel
|
| 65 |
Synchronous pressing and refining after solid-phase preadsorption technology as a new method for rapeseed oil preparation
|
Wang, Weijun
|
|
|
168 |
C |
p.
|
artikel
|
| 66 |
Theaflavoids A-C, new flavan-3-ols with potent α-glucosidase inhibitory activity from Yunnan black tea 'Jin-Ya'
|
Li, Na
|
|
|
168 |
C |
p.
|
artikel
|
| 67 |
The optimization of a gluten-free and soy-free plant-based meat analogue recipe enriched with anthocyanins microcapsules
|
Szpicer, Arkadiusz
|
|
|
168 |
C |
p.
|
artikel
|
| 68 |
Time-temperature indicators based on Lipase@Cu3(PO4)2 hybrid nanoflowers
|
Wang, Lin
|
|
|
168 |
C |
p.
|
artikel
|
| 69 |
Untargeted lipidomics reveals the antifungal mechanism of essential oils nanoemulsion against Penicillium digitatum
|
Yang, Ruopeng
|
|
|
168 |
C |
p.
|
artikel
|
| 70 |
Valeric acid delays aril breakdown of longan (Dimocarpus longan Lour.) fruit in relation to the regulation of histone deacetylase activity
|
Wu, Yanfei
|
|
|
168 |
C |
p.
|
artikel
|
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