| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Accurate quantification of total bacteria in raw milk by flow cytometry using membrane potential as a key viability parameter
|
Wang, Meng
|
|
|
173 |
C |
p.
|
artikel
|
| 2 |
A comparative study of savory and toasted aromas in dry cured loins versus dry fermented sausages
|
Li, Lei
|
|
|
173 |
C |
p.
|
artikel
|
| 3 |
Analysis of fatty acid esters of hydroxy fatty acids in edible mushrooms
|
Martínez-Ramírez, Felipe
|
|
|
173 |
C |
p.
|
artikel
|
| 4 |
Analysis of the volatile profiles of kiwifruits experiencing soft rot using E-nose and HS-SPME/GC–MS
|
Wang, Yujiao
|
|
|
173 |
C |
p.
|
artikel
|
| 5 |
Antibacterial activity and mechanism of clove essential oil against foodborne pathogens
|
Bai, Jingwen
|
|
|
173 |
C |
p.
|
artikel
|
| 6 |
Antibiofilm effects of berberine-loaded chitosan nanoparticles against Candida albicans biofilm
|
Lin, Quan
|
|
|
173 |
C |
p.
|
artikel
|
| 7 |
Antifungal mechanisms of γ-aminobutyric acid against the postharvest pathogen Alternaria alternata
|
Yu, Sainan
|
|
|
173 |
C |
p.
|
artikel
|
| 8 |
Antioxidant activity of fruit jellies enriched with phytochemicals from Pinus sylvestris L.
|
Piechowiak, Tomasz
|
|
|
173 |
C |
p.
|
artikel
|
| 9 |
Application of cod protein-stabilized and casein-stabilized high internal phase emulsions as novel fat substitutes in fish cake
|
Liu, Yu
|
|
|
173 |
C |
p.
|
artikel
|
| 10 |
Assembled structure and interfacial properties of oleosome-associated proteins from Camellia oleifera as natural surface-active agents
|
Jin, Weiping
|
|
|
173 |
C |
p.
|
artikel
|
| 11 |
A stable peony seed oil emulsion that enhances the stability, antioxidant activity, and bioaccessibility of curcumin
|
Zhang, Meng
|
|
|
173 |
C |
p.
|
artikel
|
| 12 |
Behaviors of Salmonella enterica serovar Typhimurium and Listeria monocytogenes on whole avocado during storage at 21 or 7°C and their reduction by aqueous chlorine dioxide and peroxyacetic acid
|
Dong, Lianger
|
|
|
173 |
C |
p.
|
artikel
|
| 13 |
Bile acid-binding capacity of peptide extracts obtained from chicken blood hydrolysates using HPLC
|
Carrera-Alvarado, Gisela
|
|
|
173 |
C |
p.
|
artikel
|
| 14 |
Blue and red light proportion affects growth, nutritional composition, antioxidant properties and volatile compounds of Toona sinensis sprouts
|
Ding, Shuangshuang
|
|
|
173 |
C |
p.
|
artikel
|
| 15 |
Changes in selenium-enriched chicken sausage containing chitosan nanoemulsion and quality changes in the nanoemulsion during storage
|
Xin, Ke-qi
|
|
|
173 |
C |
p.
|
artikel
|
| 16 |
Changes of Ca forms and chelate-soluble pectin in cherry tomatoes treated with ultrasound and calcium lactate
|
Sun, Xiaoyang
|
|
|
173 |
C |
p.
|
artikel
|
| 17 |
Characterization of flavor perception and characteristic aroma of traditional dry-cured fish by flavor omics combined with multivariate statistics
|
Chen, Fangxue
|
|
|
173 |
C |
p.
|
artikel
|
| 18 |
Characterization of sunflower seed and oil wax ester composition by GC/MS, a final evaluation
|
Garcés, Rafael
|
|
|
173 |
C |
p.
|
artikel
|
| 19 |
Characterization of the antioxidant activities of the exopolysaccharides produced by Streptococcus thermophilus CGMCC 7.179
|
Xu, Zhenxiang
|
|
|
173 |
C |
p.
|
artikel
|
| 20 |
Characterization of Zizania latifolia polysaccharide-corn starch composite films and their application in the postharvest preservation of strawberries
|
Huang, Jing
|
|
|
173 |
C |
p.
|
artikel
|
| 21 |
Combined transcriptomic and proteomic analysis of the antibacterial mechanisms of an antimicrobial substance produced by Lactobacillus paracasei FX-6 against colistin-resistant Escherichia coli
|
Zhang, Huiting
|
|
|
173 |
C |
p.
|
artikel
|
| 22 |
Comparative volatiles, amino acids, and phenolic compounds and characteristics of roasted germinated wheat (Triticum aestivum L.) during beverage preparation
|
Aung, Thinzar
|
|
|
173 |
C |
p.
|
artikel
|
| 23 |
Comparison of microwave, ultrasound and ultrasound-microwave assisted solvent extraction methods on phenolic profile and antioxidant activity of extracts from jackfruit (Artocarpus heterophyllus Lam.) pulp
|
Cheng, Ming
|
|
|
173 |
C |
p.
|
artikel
|
| 24 |
Comparison of potential Wickerhamomyces anomalus to improve the quality of Cabernet Sauvignon wines by mixed fermentation with Saccharomyces cerevisiae
|
Wang, Jun
|
|
|
173 |
C |
p.
|
artikel
|
| 25 |
Comparison of the microbial communities in pits with different sealing methods for Chinese strong-flavor liquor production
|
Xia, Ziyuan
|
|
|
173 |
C |
p.
|
artikel
|
| 26 |
Comprehensive analysis of carotenoids constituents in purple-coloured leaves and carotenoid-derived aroma differences after processing into green, black, and white tea
|
Shi, Jiang
|
|
|
173 |
C |
p.
|
artikel
|
| 27 |
Contribution of microbial communities to flavors of Pixian Douban fermented in the closed system of multi-scale temperature and flow fields
|
Ye, Xiaoqing
|
|
|
173 |
C |
p.
|
artikel
|
| 28 |
Corrigendum to “Quantification of major allergens in peach based on shotgun proteomics using liquid chromatography-tandem mass spectrometry” [LWT-Food Science and Technology 160 113234]
|
Kang, Wenhan
|
|
|
173 |
C |
p.
|
artikel
|
| 29 |
Corrigendum to “Separation of high-value extracts from Silybum marianum seeds: Influence of extraction technique and storage on composition and bioactivity” [LWT - Food Science and Technology 160 (2022) 113319]
|
Lukic, Ivana
|
|
|
173 |
C |
p.
|
artikel
|
| 30 |
Cross-linked lipase particles with improved activity; application of a non-toxic linker for cross-linking
|
Ahrari, Faezeh
|
|
|
173 |
C |
p.
|
artikel
|
| 31 |
Development and application of multiple polymerase spiral reaction (PSR) assays for rapid detection of methicillin resistant Staphylococcus aureus and toxins from rice and flour products
|
Liu, Junyan
|
|
|
173 |
C |
p.
|
artikel
|
| 32 |
Development of a gluten free bread enriched with faba bean husk as a fibre supplement
|
Chockchaisawasdee, Suwimol
|
|
|
173 |
C |
p.
|
artikel
|
| 33 |
Development of a protein concentrate for human consumption by direct enzymatic hydrolysis of antarctic krill (Euphausia superba)
|
Mildenberger, Jennifer
|
|
|
173 |
C |
p.
|
artikel
|
| 34 |
Development of zein edible films containing different catechin/cyclodextrin metal-organic frameworks: Physicochemical characterization, antioxidant stability and release behavior
|
Jiang, Longwei
|
|
|
173 |
C |
p.
|
artikel
|
| 35 |
Diverse polyphenol components contribute to antioxidant activity and hypoglycemic potential of mulberry varieties
|
Li, Zhenzhen
|
|
|
173 |
C |
p.
|
artikel
|
| 36 |
Drying characteristics, quality changes, parameters optimization and flavor analysis for microwave vacuum drying of garlic (Allium sativum L.) slices
|
Liu, Jing
|
|
|
173 |
C |
p.
|
artikel
|
| 37 |
Dynamic changes and correlations of microbial communities, physicochemical properties, and volatile metabolites during Daqu fermentation of Taorong-type Baijiu
|
Liu, Yanbo
|
|
|
173 |
C |
p.
|
artikel
|
| 38 |
Dynamic sensory analysis by Temporal Dominance of Sensations paired with dynamic liking and wanting methodologies to understand the consumers’ preference between two beer styles enriched with elderberries
|
Machado Jr., Júlio C.
|
|
|
173 |
C |
p.
|
artikel
|
| 39 |
Effect of citrus fiber on the phosphate-mediated gel properties of myofibrillar protein and partial replacement of phosphate
|
Wu, Qianrong
|
|
|
173 |
C |
p.
|
artikel
|
| 40 |
Effect of co-culture of Komagataeibacter nataicola and selected Lactobacillus fermentum on the production and characterization of bacterial cellulose
|
Jiang, Huanyuan
|
|
|
173 |
C |
p.
|
artikel
|
| 41 |
Effect of different moulds on oenological properties and flavor characteristics in rice wine
|
Yuan, Hua-Wei
|
|
|
173 |
C |
p.
|
artikel
|
| 42 |
Effect of drying profiles on surface structure changes of durum wheat pasta during the boiling process
|
Ohmura, Masato
|
|
|
173 |
C |
p.
|
artikel
|
| 43 |
Effect of drying temperature on microstructural, mechanical, and water barrier properties of konjac glucomannan/agar film produced at industrial scale
|
Qin, Jiaming
|
|
|
173 |
C |
p.
|
artikel
|
| 44 |
Effect of hawthorn berry pre-treatment and preservation methods on the extractability of color-determining compounds and selected antioxidative substances
|
Tabaszewska, Małgorzata
|
|
|
173 |
C |
p.
|
artikel
|
| 45 |
Effect of in vitro dynamic gastrointestinal digestion on antioxidant activity and bioaccessibility of vitexin nanoencapsulated in vaterite calcium carbonate
|
Chitprasert, Pakamon
|
|
|
173 |
C |
p.
|
artikel
|
| 46 |
Effect of lemon essential oil on the microbial control, physicochemical properties, and aroma profiles of peeled shrimp
|
Hung, Yueh-Hao Ronny
|
|
|
173 |
C |
p.
|
artikel
|
| 47 |
Effect of 1-methylcyclopropene on flat peach fruit quality based on electronic senses, LC-MS, and HS-SPME-GC-MS during shelf storage
|
Zhang, Xianan
|
|
|
173 |
C |
p.
|
artikel
|
| 48 |
Effect of production variations on the composition, textural and microstructural properties, and volatile compounds of Turkish white cheese during ripening
|
Oluk, Aylin Celile
|
|
|
173 |
C |
p.
|
artikel
|
| 49 |
Effect of steam conditioning on microbial safety and quality of pecans
|
Kharel, Karuna
|
|
|
173 |
C |
p.
|
artikel
|
| 50 |
Effect of storage time on the volatile compounds and taste quality of Meixian green tea
|
Liu, Huifan
|
|
|
173 |
C |
p.
|
artikel
|
| 51 |
Effect of tempering and cocoa butter equivalents on crystallization kinetics, polymorphism, melting, and physical properties of dark chocolates
|
Castro-Alayo, Efraín M.
|
|
|
173 |
C |
p.
|
artikel
|
| 52 |
Effects of apple storage period on the organic acids and volatiles in apple wine
|
Han, Yingying
|
|
|
173 |
C |
p.
|
artikel
|
| 53 |
Effects of catechin types found in tea polyphenols on the structural and functional properties of soybean protein isolate–catechin covalent complexes
|
Han, Lu
|
|
|
173 |
C |
p.
|
artikel
|
| 54 |
Effects of coating layers chitosan/pectin on lipid stability and in vitro digestion of astaxanthin-loaded multilayer emulsions
|
Sun, Xiaowen
|
|
|
173 |
C |
p.
|
artikel
|
| 55 |
Effects of different extraction methods on the physicochemical properties and storage stability of tiger nut (Cyperus esculentus L.) oil
|
Zhang, Run-Yang
|
|
|
173 |
C |
p.
|
artikel
|
| 56 |
Effects of environmental factors and fermentation on red raspberry anthocyanins stability
|
Yuan, Youwei
|
|
|
173 |
C |
p.
|
artikel
|
| 57 |
Effects of fermentation temperature on bacterial community, physicochemical properties and volatile flavor in fermented soy whey and its coagulated tofu
|
Dai, Yiqiang
|
|
|
173 |
C |
p.
|
artikel
|
| 58 |
Effects of glutinous rice paste and fish sauce on kimchi fermentation
|
Baek, Ju Hye
|
|
|
173 |
C |
p.
|
artikel
|
| 59 |
Effects of lysine on the physiochemical properties of plant-protein high-moisture extrudates
|
Dai, Hui-Hui
|
|
|
173 |
C |
p.
|
artikel
|
| 60 |
Effects of NaCl curing and subsequent fermentation with Lactobacillus sakei or Lactobacillus plantarum on protein hydrolysis and oxidation in yak jerky
|
Li, Sining
|
|
|
173 |
C |
p.
|
artikel
|
| 61 |
Effects of perilla seed oil addition on the physicochemical properties, sensory, and volatile compounds of potato blueberry flavored yogurt and its shelf-life prediction
|
Chen, Xia
|
|
|
173 |
C |
p.
|
artikel
|
| 62 |
Effects of steam explosion on phenolic compounds and dietary fiber of grape pomace
|
Cui, Wenyu
|
|
|
173 |
C |
p.
|
artikel
|
| 63 |
Effects of supplementing sodium caseinate on rehydration properties of spray-dried milk protein isolates
|
Li, Nan
|
|
|
173 |
C |
p.
|
artikel
|
| 64 |
Effects of traditional grinding and superfine grinding technologies on the properties and volatile components of Protaetia brevitarsis larvae powder
|
Zhang, Zong-Qi
|
|
|
173 |
C |
p.
|
artikel
|
| 65 |
Efficient and sustainable preparation of cinnamic acid flavor esters by immobilized lipase microarray
|
Chen, Jinhang
|
|
|
173 |
C |
p.
|
artikel
|
| 66 |
Elimination of mature Listeria monocytogenes biofilms formed on preconditioned and non-preconditioned surfaces after the application of cleaning treatments and their cell regeneration
|
Mazaheri, T.
|
|
|
173 |
C |
p.
|
artikel
|
| 67 |
Emergence of tet(X4)-positive hypervirulent Klebsiella pneumoniae of food origin in China
|
Li, Yan
|
|
|
173 |
C |
p.
|
artikel
|
| 68 |
Enhanced biotransformation of bioactive components and volatile compounds of bamboo (Phyllostachys glauca McClure) leaf juice fermented by probiotic Streptococcus thermophiles
|
Fei, Zuqi
|
|
|
173 |
C |
p.
|
artikel
|
| 69 |
Eugenol and citral kills Aspergillus niger through the tricarboxylic acid cycle and its application in food preservation
|
Ju, Jian
|
|
|
173 |
C |
p.
|
artikel
|
| 70 |
Evaluating the physiology and fermentation performance of the lager yeast during very high gravity brewing with increased temperature
|
Guan, Yu
|
|
|
173 |
C |
p.
|
artikel
|
| 71 |
Evaluation of starch retrogradation by X-ray diffraction using a water-addition method
|
Taguchi, Takumi
|
|
|
173 |
C |
p.
|
artikel
|
| 72 |
Evaluation of the efficacy of a mixer of hydrogen peroxide and peroxyacetic acid to mitigate microbial cross-contamination of Salmonella Typhimurium and the surrogate Enterococcus faecium during triple-washing of butternut squash
|
Temple, Jesica
|
|
|
173 |
C |
p.
|
artikel
|
| 73 |
Evaluation of the in vitro and in situ antimicrobial properties of chitosan-functionalised silica materials
|
Ruiz-Rico, María
|
|
|
173 |
C |
p.
|
artikel
|
| 74 |
Exploration of the variations of amino acids in Massa Medicata Fermentata and their effects on gastrointestinal diseases
|
Gao, Shengmei
|
|
|
173 |
C |
p.
|
artikel
|
| 75 |
Exploring the protective effects of freeze-dried Lactobacillus rhamnosus under optimized cryoprotectants formulation
|
Chen, Baiyan
|
|
|
173 |
C |
p.
|
artikel
|
| 76 |
Extraction and recovery of bioactive soluble phenolic compounds from brocade orange (Citrus sinensis) peels: Effect of different extraction methods thereon
|
Wang, Zhirong
|
|
|
173 |
C |
p.
|
artikel
|
| 77 |
Extraction, identification and anti-photoaging activity evaluation of collagen peptides from silver carp (Hypophthalmichthys molitrix) skin
|
Huang, Jia-jun
|
|
|
173 |
C |
p.
|
artikel
|
| 78 |
Fabrication, characterization, and application of catechin-dextran-egg white protein conjugates: Novel antioxidant emulsifiers
|
Gu, Luping
|
|
|
173 |
C |
p.
|
artikel
|
| 79 |
Fast and green microwave-assisted digestion with diluted nitric acid and hydrogen peroxide and subsequent determination of elemental composition in brown and white rice by ICP-MS and ICP-OES
|
Lee, Jian
|
|
|
173 |
C |
p.
|
artikel
|
| 80 |
Formation mechanism and solution of Pu-erh tea cream based on non-targeted metabonomics
|
Yang, Ruidong
|
|
|
173 |
C |
p.
|
artikel
|
| 81 |
Functionalized aqueous biphasic system coupled with HPLC for highly sensitive detection of quinolones in milk
|
Yao, Tian
|
|
|
173 |
C |
p.
|
artikel
|
| 82 |
Functional properties and flavor formation of two Staphylococcus simulans strains isolated from Chinese dry fermented sausages
|
Li, Huanhuan
|
|
|
173 |
C |
p.
|
artikel
|
| 83 |
Growth kinetics, metabolomics changes, and antioxidant activity of probiotics in fermented highland barley-based yogurt
|
Li, Kailing
|
|
|
173 |
C |
p.
|
artikel
|
| 84 |
High-pressure processing and sous-vide cooking effects on physicochemical properties of meat-based, plant-based and hybrid patties
|
Janardhanan, Rasmi
|
|
|
173 |
C |
p.
|
artikel
|
| 85 |
Hygrothermal conditions for the aging of red wine from experimental data
|
Mazarrón, Fernando R.
|
|
|
173 |
C |
p.
|
artikel
|
| 86 |
Impact of different cooking methods on the chemical profile of orange-fleshed sweet potato (Ipomoea batatas L.)
|
Yao, Yanqiang
|
|
|
173 |
C |
p.
|
artikel
|
| 87 |
Impact of UV-light irradiation on sensory properties, volatile, fatty acid, and tocopherol composition of peanuts (Arachis hypogaea L.)
|
Juan-Polo, Adriana
|
|
|
173 |
C |
p.
|
artikel
|
| 88 |
Impact of water soluble arabinoxylan on starch-gluten interactions in dough
|
Zhu, Xue-Feng
|
|
|
173 |
C |
p.
|
artikel
|
| 89 |
Improvement of rheological properties and 3D printability of pork pastes by the addition of xanthan gum
|
Xu, Jianhang
|
|
|
173 |
C |
p.
|
artikel
|
| 90 |
Influence of kilned specialty malt odorant markers on the aroma composition and sensory profile of beer
|
Prado, Raphael
|
|
|
173 |
C |
p.
|
artikel
|
| 91 |
Influence of L-arginine addition on the gel properties of reduced-salt white leg shrimp (Litopenaeus vannamei) surimi gel treated with microbial transglutaminase
|
Jiang, Qixing
|
|
|
173 |
C |
p.
|
artikel
|
| 92 |
Insights into the textural properties and starch digestibility on rice noodles as affected by the addition of maize starch and rice starch
|
Geng, Dong-Hui
|
|
|
173 |
C |
p.
|
artikel
|
| 93 |
Interfacial characteristics of artificial oil body emulsions (O / W) prepared using extrinsic and intrinsic proteins: Inspired by natural oil body
|
Sun, Yufan
|
|
|
173 |
C |
p.
|
artikel
|
| 94 |
Isolation and characterization of a novel Salmonella bacteriophage JNwz02 capable of lysing Escherichia coli O157:H7 and its antibacterial application in foods
|
Zhang, Hui-Zhen
|
|
|
173 |
C |
p.
|
artikel
|
| 95 |
Lactic acid bacteria fermented soy β-conglycinin: Assessment of structural conformational feature and immunoglobulin E reactivity
|
Liu, Zhen
|
|
|
173 |
C |
p.
|
artikel
|
| 96 |
Malting process optimization of an Italian common wheat landrace (Triticum aestivum L.) through response surface methodology and desirability approach
|
Calvi, Antonio
|
|
|
173 |
C |
p.
|
artikel
|
| 97 |
Metabolome and transcriptome analysis of postharvest peach fruit in response to fungal pathogen Monilinia fructicola infection
|
Cheng, Chen
|
|
|
173 |
C |
p.
|
artikel
|
| 98 |
Metal-induced color change in blackberry wine
|
Wu, Gang
|
|
|
173 |
C |
p.
|
artikel
|
| 99 |
Microbial characterization of discarded breads
|
Caro, Irma
|
|
|
173 |
C |
p.
|
artikel
|
| 100 |
Microbial load on fresh peaches and hand gloves collected from selected packing facilities in Georgia
|
Wang, Peien
|
|
|
173 |
C |
p.
|
artikel
|
| 101 |
Microencapsulation of Monascus red pigments by emulsification/internal gelation with freeze/spray-drying: Process optimization, morphological characteristics, and stability
|
Zhang, Hao
|
|
|
173 |
C |
p.
|
artikel
|
| 102 |
Modelling the growth of Staphylococcus aureus with different levels of resistance to low temperatures in glutinous rice dough
|
Huang, Zhongmin
|
|
|
173 |
C |
p.
|
artikel
|
| 103 |
Morphological and phytochemical characterization of Rosa sweginzowii fruit from Poland
|
Szmagara, Agnieszka
|
|
|
173 |
C |
p.
|
artikel
|
| 104 |
Multivariate data analysis strategy to monitor Trentingrana cheese real-scale production through volatile organic compounds profiling
|
Ricci, Michele
|
|
|
173 |
C |
p.
|
artikel
|
| 105 |
Natural antioxidants from agro-wastes enhanced the oxidative stability of soybean oil during deep-frying
|
Abdo, Eman M.
|
|
|
173 |
C |
p.
|
artikel
|
| 106 |
Non-enzymatic browning of lotus root during boiling
|
Liu, Qiu-Lan
|
|
|
173 |
C |
p.
|
artikel
|
| 107 |
Novel core-shell nanoparticles: Encapsulation and delivery of curcumin using guanidine hydrochloride-induced oleosome protein self-assembly
|
Sun, Yufan
|
|
|
173 |
C |
p.
|
artikel
|
| 108 |
Novel perspective on the spoilage metabolism of refrigerated sturgeon fillets: Nonspecific spoilage dominant organisms play an important role
|
Tan, Chunming
|
|
|
173 |
C |
p.
|
artikel
|
| 109 |
Oleic acid-induced structural changes of buffalo apo-α-lactalbumin
|
Zhao, Zhengtao
|
|
|
173 |
C |
p.
|
artikel
|
| 110 |
Optimisation of a blend of emulsifier substitutes for clean-label artisanal ice cream
|
Loffredi, Eleonora
|
|
|
173 |
C |
p.
|
artikel
|
| 111 |
Optimizing the purification process of polyphenols of sea buckthorn seed and its potential freshness effect
|
Huang, Huan
|
|
|
173 |
C |
p.
|
artikel
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| 112 |
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Phytochemical profiling of volatile and bioactive compounds in yellow mustard (Sinapis alba) and oriental mustard (Brassica juncea) seed flour and bran
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Predictive model for growth of Leuconostoc mesenteroides in Chinese cabbage juices with different salinities
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Processing of raw donkey milk by pasteurisation and UV-C to produce freeze-dried milk powders: The effect on protein quality, digestibility and bioactive properties
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Process optimization, structural characterization, and antioxidant activities of black pigment extracted from Enshi selenium-enriched Sesamum indicum L.
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Protective effect of pangasius myosin on thermal stability of lycopene and their interaction mechanism
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Purification and characterization of a novel bacteriocin from Lactiplantibacillus plantarum Z057, and its antibacterial and antibiofilm activities against Vibrio parahaemolyticus
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Purification, characterization and structural identification of a novel bacteriocin produced by marine original Enterococcus durans YQ-6, and its inhibition of Listeria monocytogenes
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Qualitative and quantitative analysis of the pile fermentation degree of Pu-erh tea
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Quality and chemical stability of long-term stored soy, canola, and sunflower cold-pressed cake lipids before and after thermomechanical processing: A 1H NMR study
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Quality evaluation and shelf-life prediction model establishment of frozen Chinese mitten crab (Eriocheir sinensis)
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Redistribution of surplus bread particles into the food supply chain
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Relationship between structure and functional properties of starch from different cassava (Manihot esculenta Crantz) and yam (Dioscorea opposita Thunb) cultivars used for food and industrial processing
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Release effect of aroma compounds of Keemun black tea brewed with deuterium-depleted water with different deuterium content
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Research on degradation of polysaccharides during Hericium erinaceus fermentation
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Revealing the heat-induced cis-trans isomerization of unsaturated fatty acids in camellia oil
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Simultaneous alleviation of acrylamide and methylimidazole accumulation in cookies by Rhizoma kaempferiae and kaempferol and potential mechanism revealed by density functional theory
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Stability and antioxidant activity of chitosan/β-Lactoglobulin on anthocyanins from Aronia melanocarpa
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Structural and physicochemical characteristics, stability, toxicity and antioxidant activity of peptide-zinc chelate from coconut cake globulin hydrolysates
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The effect of combined drying process (OD-CD-VMD) on nutritional, phytochemical, and sensory profiles, and biological activities of colored dried carrot
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The glycation of silk sericin to enhance its application to functional foods
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The two-stage air thawing based on low voltage electric field (LVEF) can make the quality of thawed chicken breast close to that before freezing
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The water insoluble fraction from red cabbage and black currant pomace reduces the formation of acrylamide, 5-hydroxymethylfurfural and reactive aldehydes in fried potato-based crisps
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Untargeted components and in vivo metabolites analyses of Polygonatum under different processing times
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Use of different approaches for deacidification of high-acid rice bran oil: A comparison of glyceride lipid profiles
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Use of whole-genome analysis to study the effect of various quorum-sensing inhibitors on the biofilm formation of Lactobacillus fermentum
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Variation of chemical and sensory profiles of blackcurrant (Ribes nigrum) juices produced from different cultivars of European origins
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Variations in volatile organic compounds in Zhenyuan Daocai samples at different storage durations evaluated using E-nose, E-tongue, gas chromatography, and spectrometry
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Volatile and sensory characterization of Tempranillo wines aged in Quercus alba oak barrels of different geographical origins in USA
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