| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A comparative analysis of the umami taste of five fresh edible mushrooms by simulating the chemical environment of oral digestion in vitro
|
Zhao, Jin
|
|
|
176 |
C |
p.
|
artikel
|
| 2 |
Analysis of physicochemical characteristics, antioxidant activity, and key aroma compounds of five flat peach cultivars grown in Xinjiang
|
Zhao, Ruirui
|
|
|
176 |
C |
p.
|
artikel
|
| 3 |
Application of mathematical techniques to study the moisture loss kinetics and polyphenol degradation kinetics of mango (Mangifera indica L.) slices during heat pump drying by pilot equipment
|
Thao, Bui T. Thu
|
|
|
176 |
C |
p.
|
artikel
|
| 4 |
Association between flavors and microbial communities of traditional Aspergillus-Douchi produced by a typical industrial-scale factory
|
Li, Jinlin
|
|
|
176 |
C |
p.
|
artikel
|
| 5 |
A strategy to maintain the organoleptic quality of flavor-β-cyclodextrin inclusion complexes: Characteristics aroma reconstruction of Osmanthus absolute
|
Shi, Qingzhao
|
|
|
176 |
C |
p.
|
artikel
|
| 6 |
Authentication of chaste honey adulterated with high fructose corn syrup by HS-SPME-GC-MS coupled with chemometrics
|
Wei, Quanzeng
|
|
|
176 |
C |
p.
|
artikel
|
| 7 |
Authentication of the production season of Xinyang Maojian green tea using two-dimensional fingerprints coupled with chemometric multivariate calibration and pattern recognition analysis
|
Zhang, Xiao-Hua
|
|
|
176 |
C |
p.
|
artikel
|
| 8 |
Biofilm formation risk assessment for psychrotrophic Pseudomonas in raw milk by MALDI-TOF mass spectrometry
|
Yan, Minghui
|
|
|
176 |
C |
p.
|
artikel
|
| 9 |
Characteristic aroma compounds in naturally withered and combined withered γ-aminobutyric acid white tea revealed by HS-SPME-GC-MS and relative odor activity value
|
Li, Yuanda
|
|
|
176 |
C |
p.
|
artikel
|
| 10 |
Comparative investigation of key aroma terpenoids of Litsea cubeba essential oil by sensory, chromatographic, spectral and molecular studies
|
Zhao, Yunxiao
|
|
|
176 |
C |
p.
|
artikel
|
| 11 |
Dynamic changes in the metabolite profile and taste characteristics of loose-leaf dark tea during solid-state fermentation by Eurotium cristatum
|
Chen, Mengxue
|
|
|
176 |
C |
p.
|
artikel
|
| 12 |
Early identification of mushy Halibut syndrome with hyperspectral image analysis
|
Ortega, Samuel
|
|
|
176 |
C |
p.
|
artikel
|
| 13 |
Effective combination of nisin and sesamol against Listeria monocytogenes
|
Wu, Mengjie
|
|
|
176 |
C |
p.
|
artikel
|
| 14 |
Effectiveness of combined catalytic infrared radiation and holding time for decontamination Aspergillus niger on dried shiitake mushrooms (Lentinus edodes) with different moisture contents
|
Wang, Yining
|
|
|
176 |
C |
p.
|
artikel
|
| 15 |
Effect of active ice nucleation bacteria on freezing and the properties of surimi during frozen storage
|
Saki, Nasim
|
|
|
176 |
C |
p.
|
artikel
|
| 16 |
Effect of an antimicrobial photoinactivation approach based on a blend of curcumin and Origanum essential oils on the quality attributes of chilled chicken breast
|
de Moraes Pinto, Laura Adriane
|
|
|
176 |
C |
p.
|
artikel
|
| 17 |
Effect of chitosan coating incorporated with oregano essential oil on microbial inactivation and quality properties of refrigerated chicken breasts
|
Zheng, Kaixi
|
|
|
176 |
C |
p.
|
artikel
|
| 18 |
Effect of different salt substitutions on the decomposition of lipids and volatile flavor compounds in restructured duck ham
|
Chen, Chen
|
|
|
176 |
C |
p.
|
artikel
|
| 19 |
Effects of adding citrus fiber with different chemical compositions and physicochemical properties on the cooking yield of spiced beef
|
Zhang, Mingcheng
|
|
|
176 |
C |
p.
|
artikel
|
| 20 |
Effects of thermal treatment on the microbial shelf-life and quality stability of wet instant cooked noodles during storage
|
Yu, Chen
|
|
|
176 |
C |
p.
|
artikel
|
| 21 |
Emulsion-templated oleogels generated through solvent exchange: Effects of miscibility of alcohols and oils
|
Li, Shuhao
|
|
|
176 |
C |
p.
|
artikel
|
| 22 |
Formation and physical characterization of soy protein-isoflavone dispersions and emulsions
|
Pereira, Garinn M.
|
|
|
176 |
C |
p.
|
artikel
|
| 23 |
Formation of biogenic amines in soy sauce and reduction via simple phytochemical addition
|
Zhou, Kai
|
|
|
176 |
C |
p.
|
artikel
|
| 24 |
Function and safety evaluation of Staphylococcus epidermidis with high esterase activity isolated from strong flavor Daqu
|
Xu, Pei
|
|
|
176 |
C |
p.
|
artikel
|
| 25 |
Gamma-aminobutyric acid (GABA) production by potential probiotic strains of indigenous fermented foods origin and RSM based production optimization
|
Devi, Palanisamy Bruntha
|
|
|
176 |
C |
p.
|
artikel
|
| 26 |
High-hydrostatic-pressure inactivation of GI.5 and GII.4 human norovirus and effects on the physical, chemical, and taste characteristics of oyster (Crassostrea virginica)
|
Tong, Lihui
|
|
|
176 |
C |
p.
|
artikel
|
| 27 |
1H NMR–based metabolomics reveals the antimicrobial action of oregano essential oil against Escherichia coli and Staphylococcus aureus in broth, milk, and beef
|
Hao, Yuanpeng
|
|
|
176 |
C |
p.
|
artikel
|
| 28 |
Impacts of β-cyclodextrin bead polymer (BBP) treatment on the quality of red and white wines: Color, polyphenol content, and electronic tongue analysis
|
Fliszár-Nyúl, Eszter
|
|
|
176 |
C |
p.
|
artikel
|
| 29 |
Influences of Na2CO3, NaHCO3, K2CO3 on the rheological, water distribution, and microstructural properties of 5% long-chain inulin dough and quality of steamed bread
|
Yue, Chonghui
|
|
|
176 |
C |
p.
|
artikel
|
| 30 |
Insights into volatile flavor compound variations and characteristic fingerprints in Longpai soy sauce moromi fermentation via HS-GC-IMS and HS-SPME-GC× GC-ToF-MS
|
Zou, Mouyong
|
|
|
176 |
C |
p.
|
artikel
|
| 31 |
Integrated transcriptome reveals that d-limonene inhibits Candida tropicalis by disrupting metabolism
|
Xiong, Hai-Bo
|
|
|
176 |
C |
p.
|
artikel
|
| 32 |
Investigation of dynamic changes in quality of small white apricot wine during fermentation
|
Pu, Xilei
|
|
|
176 |
C |
p.
|
artikel
|
| 33 |
Mathematical modelling of drying kinetics of avocado peels and its influence on flavan-3-ols content and antioxidant activity
|
Razola-Díaz, María del Carmen
|
|
|
176 |
C |
p.
|
artikel
|
| 34 |
Non-targeted metabolomics analyze dough fermented by S. cerevisiae and L. plantarum to reveal the formation of flavor substances of bread
|
Zhang, Jialan
|
|
|
176 |
C |
p.
|
artikel
|
| 35 |
Non-thermal electrohydrodynamic (EHD) drying improved the volatile organic compounds of lotus bee pollen via HS-GC-IMS and HS-SPME-GC-MS
|
Ni, Jia-Bao
|
|
|
176 |
C |
p.
|
artikel
|
| 36 |
Post-drying decontamination of laver by dielectric barrier discharge plasma, UV radiation, ozonation, and hot air treatments
|
Wang, Wenbin
|
|
|
176 |
C |
p.
|
artikel
|
| 37 |
Postharvest storage properties and quality kinetic models of cherry tomatoes treated by high-voltage electrostatic fields
|
Zhao, Yixue
|
|
|
176 |
C |
p.
|
artikel
|
| 38 |
Predicting the formation of 2-amino-3-methyl-imidazole[4,5-f]quinoline (IQ) in the Maillard reaction model system under various reaction conditions
|
Wang, Haijie
|
|
|
176 |
C |
p.
|
artikel
|
| 39 |
Preservation of stewed beef chunks by using calcium propionate and tea polyphenols
|
Yang, Xiaodong
|
|
|
176 |
C |
p.
|
artikel
|
| 40 |
Probiotics from the bovine raw milk of Lahaul valley showed cis-9, trans-11 conjugated linoleic acid isomer and antioxidant activity with food formulation ability
|
Baliyan, Neha
|
|
|
176 |
C |
p.
|
artikel
|
| 41 |
Process of Zanthoxylum armatum DC. oil by a novel low-temperature continuous phase transition extraction: Evaluation of aroma, pungent compounds and quality
|
Liu, Fei
|
|
|
176 |
C |
p.
|
artikel
|
| 42 |
Rapid and simultaneous detection of viable S. aureus and its penicillin susceptibility by phage amplification techniques in different food matrices
|
Ding, Yifeng
|
|
|
176 |
C |
p.
|
artikel
|
| 43 |
Rose bud extract as a natural antimicrobial agent against Staphylococcus aureus: Mechanisms and application in maintaining pork safety
|
Liu, Aiping
|
|
|
176 |
C |
p.
|
artikel
|
| 44 |
Saltiness enhancement: Impact of acid added to bread with heterogeneously distributed sodium chloride
|
Niimi, Jun
|
|
|
176 |
C |
p.
|
artikel
|
| 45 |
Screening and the ability of biogenic amine-degrading strains from traditional meat products in Inner Mongolia
|
Sun, Lina
|
|
|
176 |
C |
p.
|
artikel
|
| 46 |
Stabilization of flaxseed oil nanoemulsions based on flaxseed gum: Effects of temperature, pH and NaCl on stability
|
Sun, Hongtao
|
|
|
176 |
C |
p.
|
artikel
|
| 47 |
Transcriptomic analysis reveals the antibiofilm mechanism of Lacticaseibacillus rhamnosus MS1 against Vibrio parahaemolyticus
|
Zhang, Xingguo
|
|
|
176 |
C |
p.
|
artikel
|
| 48 |
Transcriptomic and proteomic investigation of metabolic disruption in Listeria monocytogenes triggered by linalool and its application in chicken breast preservation
|
He, Rongrong
|
|
|
176 |
C |
p.
|
artikel
|
| 49 |
Ultrastable emulsions constructed by self-assembly of two protein-polyphenol- anionic polysaccharide ternary complexes-stablized high internal phase emulsions
|
Xu, Banmeng
|
|
|
176 |
C |
p.
|
artikel
|
| 50 |
Use of mid-infrared spectroscopy to predict the content of bioactive compounds of a new non-dairy beverage fermented with water kefir
|
Araújo, Cintia da Silva
|
|
|
176 |
C |
p.
|
artikel
|
| 51 |
Valorization of wheat bread waste and cheese whey through cultivation of lactic acid bacteria for bio-preservation of bakery products
|
Iosca, Giovanna
|
|
|
176 |
C |
p.
|
artikel
|
| 52 |
Viability of probiotics and antioxidant activity of soy and almond milk fermented with selected strains of probiotic Lactobacillus spp.
|
AL Zahrani, Ashwag Jaman
|
|
|
176 |
C |
p.
|
artikel
|
| 53 |
Viscoelastic behaviour, sensitivity analysis and process optimization of aloe Vera/HM pectin mix gels: An investigation using RSM and ANN and its application to food gel formulation
|
Patruni, Kiran
|
|
|
176 |
C |
p.
|
artikel
|
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