| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Accelerated brining kinetics and NaCl distribution of Chinese cabbage (Brassica rapa ssp. pekinensis) using pulsed electric field
|
Kim, Siyoen
|
|
|
179 |
C |
p.
|
artikel
|
| 2 |
A comparative evaluation of the phenol and lycopene content of tomato by-products subjected to different drying methods
|
Souza da Costa, Bianca
|
|
|
179 |
C |
p.
|
artikel
|
| 3 |
A novel strategy for producing low-sugar pomegranate jam with better anthocyanin stability: Combination of high-pressure processing and low methoxyl & amidated pectin
|
Yun, Yurou
|
|
|
179 |
C |
p.
|
artikel
|
| 4 |
A study of the sensory attributes of flours and crackers made from sprouted and unsprouted faba beans
|
Akkad, Rami
|
|
|
179 |
C |
p.
|
artikel
|
| 5 |
Bifidobacterium adolescentis B8589- and Lacticaseibacillus paracasei PC-01-co-fermented milk has more γ-aminobutyric acid and short-chain fatty acids than Lacticaseibacillus paracasei PC-01-fermented milk
|
Sun, Yaru
|
|
|
179 |
C |
p.
|
artikel
|
| 6 |
Characterization of aroma differences on three drying treatments in Rucheng Baimao (Camellia pubescens) white tea
|
Chen, Hongyu
|
|
|
179 |
C |
p.
|
artikel
|
| 7 |
Characterization of high internal phase emulsions stabilized by protein glutaminase-deamidated wheat gluten
|
Ma, Shujie
|
|
|
179 |
C |
p.
|
artikel
|
| 8 |
Cinnamon bark oil in water nanoemulsion formulation, characterization, and antimicrobial activities
|
Nirmal, Nilesh Prakash
|
|
|
179 |
C |
p.
|
artikel
|
| 9 |
Combining gas chromatography-ion mobility spectrometry and olfactory analysis to reveal the effect of filled-N2 anaerobic treatment duration on variation in the volatile profiles of gabaron green tea
|
Huang, Dongzhu
|
|
|
179 |
C |
p.
|
artikel
|
| 10 |
Comparative study between triploid and diploid oysters (Crassostrea gigas) on non-volatile and volatile compounds
|
Bi, Shijie
|
|
|
179 |
C |
p.
|
artikel
|
| 11 |
Corrigendum to “Development and application of biopolymer coatings to specialty green coffee beans: Influence on water content, color and sensory quality” [LWT - Food Science and Technology, 96, 274–280]
|
Ferreira, Laura Fonseca
|
|
|
179 |
C |
p.
|
artikel
|
| 12 |
Corrigendum to “Novel application of CO2-assisted high pressure processing in cucumber juice and apple juice” [Lebensmittel-Wissenschaft und -Technologie 96 LWT-D-18-00557]
|
Zhao, Liang
|
|
|
179 |
C |
p.
|
artikel
|
| 13 |
Effect of boiling on water mobility, quality and structure characteristics of Mactra veneriformis during hot air drying
|
Wang, Zhongxuan
|
|
|
179 |
C |
p.
|
artikel
|
| 14 |
Effect of Maillard conjugates of peptides and polydextrose on Antarctic krill oil emulsion stability and digestibility
|
Cui, Fangchao
|
|
|
179 |
C |
p.
|
artikel
|
| 15 |
Effect of oil pressing and packaging under oxygen-free conditions on yield, oxidative stability, antioxidant activity, and physicochemical characteristics of perilla oil
|
Lee, Kyo-Yeon
|
|
|
179 |
C |
p.
|
artikel
|
| 16 |
Effect of ultrasonic thawing temperature on the quality of quick-frozen small yellow croaker (Larimichthys polyactis) and its possible mechanisms
|
Wang, Yao-Yao
|
|
|
179 |
C |
p.
|
artikel
|
| 17 |
Effects of combined roasting and steam cooking on NaCl reduction and quality changes in marinated salmon flesh as compared with roasting and water bath cooking
|
Lian, Fengli
|
|
|
179 |
C |
p.
|
artikel
|
| 18 |
Effects of different storage conditions on microbial community and quality changes of greater amberjack (Seriola dumerili) fillets
|
Zhong, Hongliang
|
|
|
179 |
C |
p.
|
artikel
|
| 19 |
Effects of probiotics on antioxidant activity, flavor compounds and sensory evaluation of Rosa roxburghii Tratt
|
Li, Binbin
|
|
|
179 |
C |
p.
|
artikel
|
| 20 |
Evaluation of fermentation properties, antioxidant capacity in vitro and in vivo, and metabolic profile of a fermented beverage made from apple and cantaloupe
|
Tang, Zizhong
|
|
|
179 |
C |
p.
|
artikel
|
| 21 |
Fabrication and characterization of high internal phase Pickering emulsions based on pH-mediated soy protein-epigallocatechin-3-gallate hydrophobic and hydrophilic nano-stabilizer
|
Wen, Jiayu
|
|
|
179 |
C |
p.
|
artikel
|
| 22 |
Fabrication of buckwheat-shellac complex by pH-driven enhances the viability of Lactiplantibacillus plantarum during simulated gastrointestinal and storage conditions
|
Guo, Yang
|
|
|
179 |
C |
p.
|
artikel
|
| 23 |
Improving the surface tackiness of frozen cooked noodles by the addition of glutenin, gliadin, and gluten
|
Wang, Yuan-Hui
|
|
|
179 |
C |
p.
|
artikel
|
| 24 |
Inactivation of Listeria monocytogenes by pulsed light in packaged and sliced salpicão, a ready-to-eat traditional cured smoked meat sausage
|
Borges, A.
|
|
|
179 |
C |
p.
|
artikel
|
| 25 |
Lactobacillus-fermentation enhances nutritional value and improves the inhibition on pancreatic lipase and oral pathogens of edible red seaweed Bangia fusco-purpurea
|
Li, Zhipeng
|
|
|
179 |
C |
p.
|
artikel
|
| 26 |
Lipolytic behavior and bioaccessibility of curcumin nanoemulsions stabilized by rice bran protein hydrolysate
|
Jin, Hua
|
|
|
179 |
C |
p.
|
artikel
|
| 27 |
Low-intensity ultrasound combines synergistically with Lacticaseibacillus paracasei fermentation to enhance chitin extraction from crab shells
|
Xing, Yufan
|
|
|
179 |
C |
p.
|
artikel
|
| 28 |
Low moisture extrusion of soybean protein isolate: Effect of β-glucan on the physicochemical properties of the product
|
Xiao, Tong
|
|
|
179 |
C |
p.
|
artikel
|
| 29 |
Magnetic covalent organic framework for effective solid-phase extraction and HPLC determination of ochratoxin A in food
|
Yang, Xiao-Shuai
|
|
|
179 |
C |
p.
|
artikel
|
| 30 |
Mechanism of off-color formation in potato chips fried in oil systems containing ascorbic acid as a stabilizer
|
Iglesias-Carres, Lisard
|
|
|
179 |
C |
p.
|
artikel
|
| 31 |
Preparation of water-in-oil Pickering emulsion stabilized by Camellia oleifera seed cake protein and its application as EGCG delivery system
|
Cui, Chuanjian
|
|
|
179 |
C |
p.
|
artikel
|
| 32 |
Production and characterization of camel milk powder enriched with date extract
|
AlYammahi, Jawaher
|
|
|
179 |
C |
p.
|
artikel
|
| 33 |
Quality improvement of fermented chili pepper by inoculation of Pediococcus ethanolidurans M1117: Insight into relevance of bacterial community succession and metabolic profile
|
Li, Yumeng
|
|
|
179 |
C |
p.
|
artikel
|
| 34 |
Quantitative analysis perspective: Ice growth and super-chilling state of frozen dough under quick freezing
|
Jia, Guoliang
|
|
|
179 |
C |
p.
|
artikel
|
| 35 |
Rapid and accurate on-site identification of Lactobacillus delbrueckii subspecies in dairy products using direct polymerase chain reaction with microfluidic chip
|
Kim, Eiseul
|
|
|
179 |
C |
p.
|
artikel
|
| 36 |
Research on flavor characteristics of beef cooked in tomato sour soup by gas chromatography-ion mobility spectrometry and electronic nose
|
Wu, Wenyan
|
|
|
179 |
C |
p.
|
artikel
|
| 37 |
Structural characterization of soy protein hydrolysates and their transglutaminase-induced gelation properties
|
Yang, Jinjie
|
|
|
179 |
C |
p.
|
artikel
|
| 38 |
Structural variations and phospholipid binding characteristics of Streptomyces klenkii phospholipase D at the lipid-water interface
|
Hu, Rongkang
|
|
|
179 |
C |
p.
|
artikel
|
| 39 |
The cryoprotective activity of tilapia skin collagen hydrolysate and the structure elucidation of its antifreeze peptide
|
Cao, Lin
|
|
|
179 |
C |
p.
|
artikel
|
| 40 |
Ultrasound and microwave techniques as physical methods to accelerate oak wood aged aroma in red wines
|
Muñoz-García, Raquel
|
|
|
179 |
C |
p.
|
artikel
|
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