| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A comparative study for determination of thermal inactivation parameters of Salmonella in high gel and standard egg white powder using three methods
|
Sun, Shengqian
|
|
|
172 |
C |
p.
|
artikel
|
| 2 |
Amikacin- and AuNP-mediated colorimetric biosensor for the rapid and sensitive detection of bacteria
|
Song, Xiangyu
|
|
|
172 |
C |
p.
|
artikel
|
| 3 |
Analysis of key fungi and their effect on the edible quality of HongJun tofu, a Chinese fermented okara food
|
Qiu, Yuanxin
|
|
|
172 |
C |
p.
|
artikel
|
| 4 |
A novel approach to improve the nutritional value of black gram (Vigna mungo L.) by the combined effect of pre-gelatinization and fermentation by Lactobacillus sp. E14 and Saccharomyces cerevisiae MK-157: Impact on morphological, thermal, and chemical structural properties
|
Ali, Syed Arsalan
|
|
|
172 |
C |
p.
|
artikel
|
| 5 |
Application of ultrasound-assisted alkaline extraction for improving the solubility and emulsifying properties of pale, soft, and exudative (PSE)-like chicken breast meat protein isolate
|
Li, Ke
|
|
|
172 |
C |
p.
|
artikel
|
| 6 |
Artisanal fresh filled pasta with pomegranate peels as natural preservative
|
Lacivita, Valentina
|
|
|
172 |
C |
p.
|
artikel
|
| 7 |
Assessment of cocoa powder changes during the alkalization process using untargeted metabolomics
|
Greño, Maider
|
|
|
172 |
C |
p.
|
artikel
|
| 8 |
A study of the dynamic changes of stability taking place during virgin olive oil storage period examined by mesh cell-FTIR spectroscopy
|
Lobo-Prieto, Ana
|
|
|
172 |
C |
p.
|
artikel
|
| 9 |
Broccoli sprouts as a novel food ingredient: Nutritional, functional and sensory aspects of sprouts enriched pasta
|
Bokić, Jelena
|
|
|
172 |
C |
p.
|
artikel
|
| 10 |
Carboxymethyl chitosan/N-acetylneuraminic acid/oxidised hydroxyethyl cellulose hydrogel as a vehicle for Pediococcus pentosaceus RQ-1 with isomaltose-oligosaccharide: Enhanced in vitro tolerance and storage stability of probiotic
|
Ge, Yuanfei
|
|
|
172 |
C |
p.
|
artikel
|
| 11 |
Changes in the microbiota of a vacuum-packed cooked bass product and the effects of cobalt irradiation on its quality during storage
|
Li, Hailan
|
|
|
172 |
C |
p.
|
artikel
|
| 12 |
Characteristics and multi-objective optimization of carrot dehydration in a hybrid infrared /hot air dryer
|
Geng, Zhihua
|
|
|
172 |
C |
p.
|
artikel
|
| 13 |
Chlorogenic acid and cellulose nanocrystal–assisted crosslinking preparation of a silk-based film to extend the shelf life of strawberries
|
Shuang, Fei-Fan
|
|
|
172 |
C |
p.
|
artikel
|
| 14 |
Comparing the effect of several pretreatment steps, selected to steer (bio)chemical reactions, on the volatile profile of leek (Allium ampeloprasum var. porrum)
|
Delbaere, Sophie M.
|
|
|
172 |
C |
p.
|
artikel
|
| 15 |
Correlation between autochthonous microbial communities and flavor profiles during the fermentation of mustard green paocai (Brassica juncea Coss.), a typical industrial-scaled salted fermented vegetable
|
Wang, Dongdong
|
|
|
172 |
C |
p.
|
artikel
|
| 16 |
Covalent phenolic acid-grafted β-lactoglobulin conjugates: Synthesis, characterization, and evaluation of their multifunctional properties
|
El-Maksoud, Ahmed Ali Abd
|
|
|
172 |
C |
p.
|
artikel
|
| 17 |
Cultured meat: Processing, packaging, shelf life, and consumer acceptance
|
Siddiqui, Shahida Anusha
|
|
|
172 |
C |
p.
|
artikel
|
| 18 |
Dehydrated black olives from unfermented and alkali treated green olives
|
Brenes, M.
|
|
|
172 |
C |
p.
|
artikel
|
| 19 |
Delaying fruit softening of ‘France’ prune (Prunus domestica L.) using near-freezing temperature storage
|
Ma, Yanyan
|
|
|
172 |
C |
p.
|
artikel
|
| 20 |
Detection and quantification using ATR-FTIR spectroscopy of whey protein concentrate adulteration with wheat flour
|
Martins, Matthews S.
|
|
|
172 |
C |
p.
|
artikel
|
| 21 |
Detection of volatile organic compounds associated with mechanical damage in apple cv. ‘Golden Delicious’ by headspace solid-phase microextraction (HS-SPME) and GC-MS analysis
|
Martínez, Ana
|
|
|
172 |
C |
p.
|
artikel
|
| 22 |
Development and properties of active films based on potato starch modified by low-temperature plasma and enriched with cinnamon essential oil coated with nanoparticles
|
Guo, Yanli
|
|
|
172 |
C |
p.
|
artikel
|
| 23 |
Development of a new concentration method for Hepatitis A virus detection (ISO 15216–2:2019) in Manila clams (Ruditapes philippinarum)
|
Wang, Dianfu
|
|
|
172 |
C |
p.
|
artikel
|
| 24 |
Development of plant-based burgers using gelled emulsions as fat source and beetroot juice as colorant: Effects on chemical, physicochemical, appearance and sensory characteristics
|
Botella-Martínez, Carmen
|
|
|
172 |
C |
p.
|
artikel
|
| 25 |
Dynamic changes in the microbial community, flavour components in jiupei of a novel Maotai-Luzhou–flavoured liquor under various daqu blending modes and their correlation analysis
|
Zhuansun, Wanwan
|
|
|
172 |
C |
p.
|
artikel
|
| 26 |
Effect of γ-butyrolactone, a quorum sensing molecule, on morphology and secondary metabolism in Monascus
|
Shi, Ruoyu
|
|
|
172 |
C |
p.
|
artikel
|
| 27 |
Effect of hemp protein on the physicochemical properties and flavor components of plant-based yogurt
|
Xu, Jiaxin
|
|
|
172 |
C |
p.
|
artikel
|
| 28 |
Effect of mannoproteins from different oenological yeast on pigment composition and color stability of red wine
|
Oyón-Ardoiz, María
|
|
|
172 |
C |
p.
|
artikel
|
| 29 |
Effect of method of processing specialty coffee beans (natural, washed, honey, fermentation, maceration) on bioactive and volatile compounds
|
Várady, Matúš
|
|
|
172 |
C |
p.
|
artikel
|
| 30 |
Effect of non-core microbes on the key odorants of paocai
|
Wang, Dongdong
|
|
|
172 |
C |
p.
|
artikel
|
| 31 |
Effect of processing steps on phenolic profile of rape honey (Brassica napus) using HPLC-ECD
|
Wu, Fanhua
|
|
|
172 |
C |
p.
|
artikel
|
| 32 |
Effect of Tremella fuciformis on dough structure and rheology, noodle flavor, and quality characteristics
|
Zhang, Lifan
|
|
|
172 |
C |
p.
|
artikel
|
| 33 |
Effect of triblock copolymers on the lipase catalytic behavior at the interface of conventional O/W emulsions
|
Li, Jinlong
|
|
|
172 |
C |
p.
|
artikel
|
| 34 |
Effects of lysine and arginine addition combined with high-pressure microfluidization treatment on the structure, solubility, and stability of pork myofibrillar proteins
|
Zhang, Dong
|
|
|
172 |
C |
p.
|
artikel
|
| 35 |
Effects of pulsed ultrasonic treatment on the structural and functional properties of cottonseed protein isolate
|
Fu, Jiayang
|
|
|
172 |
C |
p.
|
artikel
|
| 36 |
Effects of ultrafine grinding and cellulase hydrolysis separately combined with hydroxypropylation, carboxymethylation and phosphate crosslinking on the in vitro hypoglycaemic and hypolipidaemic properties of millet bran dietary fibre
|
Zheng, Yajun
|
|
|
172 |
C |
p.
|
artikel
|
| 37 |
Ethylene scavenging film based on low-density polyethylene incorporating pumice and potassium permanganate and its application to preserve avocados
|
Wang, Chunyu
|
|
|
172 |
C |
p.
|
artikel
|
| 38 |
Evaluation of the quality and flavor of salted duck eggs with partial replacement of NaCl by non-sodium metal salts
|
Liu, Yana
|
|
|
172 |
C |
p.
|
artikel
|
| 39 |
Evaluation of the quality of whole bean tofu prepared from high-speed homogenized soy flour
|
Lu, Wenjing
|
|
|
172 |
C |
p.
|
artikel
|
| 40 |
Fish gelatin-polysaccharide Maillard products for fish oil-loaded emulsion stabilization: Effects of polysaccharide type, reaction time, and reaction pH
|
Hu, Yaxue
|
|
|
172 |
C |
p.
|
artikel
|
| 41 |
Fundamental understanding of the role of gelatin in stabilizing milk protein systems during acidification
|
Pang, Zhihua
|
|
|
172 |
C |
p.
|
artikel
|
| 42 |
Gaseous ozone treatment prolongs the shelf-life of fresh-cut kiwifruit by maintaining its ascorbic acid content
|
Wang, Yajing
|
|
|
172 |
C |
p.
|
artikel
|
| 43 |
Identification of exudate metabolites associated with quality in beef during refrigeration
|
Liu, Jun
|
|
|
172 |
C |
p.
|
artikel
|
| 44 |
Identification of Polygonati Rhizoma in three species and from different producing areas of each species using HS-GC-IMS
|
Song, Yijun
|
|
|
172 |
C |
p.
|
artikel
|
| 45 |
Inactivation of suspended cells and biofilms of the gram-negative bacteria by electron beam irradiation and possible mechanisms of action
|
Luo, Zonghong
|
|
|
172 |
C |
p.
|
artikel
|
| 46 |
Individualization of Chinese alcoholic beverages: Feasibility towards a regulation of organic acids
|
Miao, Zijian
|
|
|
172 |
C |
p.
|
artikel
|
| 47 |
Inhibited digestion of lactoferrin - lactose complexes: Preparation, structural characterization and digestion behaviors
|
Chen, Shuai
|
|
|
172 |
C |
p.
|
artikel
|
| 48 |
Inhibitory kinetics and mechanism of active compounds in green walnut husk against α-glucosidase: Spectroscopy and molecular docking analyses
|
Shen, Heyu
|
|
|
172 |
C |
p.
|
artikel
|
| 49 |
Investigation of metabolite differences in green coffee beans fermented with various microbes
|
Kim, Jae-Seong
|
|
|
172 |
C |
p.
|
artikel
|
| 50 |
In vitro evaluation of antidiabetic, antidementia, and antioxidant activity of Artemisia capillaris fermented by Leuconostoc spp
|
Yoon, Jiwon
|
|
|
172 |
C |
p.
|
artikel
|
| 51 |
Liposomal system based on lyophilization of a monophase solution for stabilization of bioactives from red onion skin
|
Chadorshabi, Sara
|
|
|
172 |
C |
p.
|
artikel
|
| 52 |
Metabolic characterization of different-aged Monascus vinegars via HS-SPME-GC-MS and CIL LC-MS approach
|
Dong, Ling
|
|
|
172 |
C |
p.
|
artikel
|
| 53 |
Modification of whey−soybean mixed protein by sequential high-pressure homogenization and transglutaminase treatment
|
Han, Xiue
|
|
|
172 |
C |
p.
|
artikel
|
| 54 |
Novel gaseous chlorine dioxide treatment system for improving the safety and quality of table grapes during cold storage
|
Jiang, Tao
|
|
|
172 |
C |
p.
|
artikel
|
| 55 |
Optimization of stir bar sorptive extraction (SBSE) and multi-stir bar sorptive extraction (mSBSE) to improve must volatile compounds extraction
|
Marín-San Román, Sandra
|
|
|
172 |
C |
p.
|
artikel
|
| 56 |
Physical, chemical and microbiological changes in liquid micellar casein concentrates induced by high-pressure treatments
|
García, Arantza
|
|
|
172 |
C |
p.
|
artikel
|
| 57 |
Pressure development and volume changes during frying and post-frying of potatoes
|
Shah, Yash
|
|
|
172 |
C |
p.
|
artikel
|
| 58 |
Production of conjugated fatty acids in probiotic-fermented walnut milk with the addition of lipase
|
Mao, Bingyong
|
|
|
172 |
C |
p.
|
artikel
|
| 59 |
Study on the quality change and deterioration mechanism of leisure dried tofu under different storage temperature conditions
|
Huang, Zhanrui
|
|
|
172 |
C |
p.
|
artikel
|
| 60 |
The effect of green tea extract and oleogels on the physico-chemical properties and oxidative stability of short-dough biscuits during storage
|
Onacik-Gür, Sylwia
|
|
|
172 |
C |
p.
|
artikel
|
| 61 |
The effect of pasteurization treatment and skimming conditions on human milk proteins
|
Gharbi, Negar
|
|
|
172 |
C |
p.
|
artikel
|
| 62 |
The impact of sous vide braising on the sensory characteristics and heterocyclic amines contents of braised chicken
|
Cheng, Yi-qun
|
|
|
172 |
C |
p.
|
artikel
|
| 63 |
Turning over fermented grains elevating heap temperature and driving microbial community succession during the heap fermentation of sauce-flavor baijiu
|
Chen, Xi
|
|
|
172 |
C |
p.
|
artikel
|
| 64 |
Ultrasound combined with carrageenan and curdlan addition improved the gelation properties of low-salt chicken meat paste
|
Zhao, Xue
|
|
|
172 |
C |
p.
|
artikel
|
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