| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A fluorometric sandwich biosensor based on molecular imprinted polymer and aptamer modified CdTe/ZnS for detection of aflatoxin B1 in edible oil
|
Chi, Hai
|
|
|
180 |
C |
p.
|
artikel
|
| 2 |
γ-Aminobutyric acid produced by Levilactobacillus brevis using Chinese cabbage waste
|
Liu, Wenli
|
|
|
180 |
C |
p.
|
artikel
|
| 3 |
An evaluation of different pretreatment methods of hot-air drying of garlic: Drying characteristics, energy consumption and quality properties
|
Guo, Xiaojing
|
|
|
180 |
C |
p.
|
artikel
|
| 4 |
Antibacterial κ-carrageenan/konjac glucomannan-based edible hydrogel film containing Salmonella phage PBSE191 and its application in chicken meat
|
Kim, Sangbin
|
|
|
180 |
C |
p.
|
artikel
|
| 5 |
Applying enzyme treatments in Bacillus cereus biofilm removal
|
Yang, Shuo
|
|
|
180 |
C |
p.
|
artikel
|
| 6 |
A preliminary multistep combination of pulsed electric fields and supercritical fluid extraction to recover bioactive glycosylated and lipidic compounds from exhausted grape marc
|
Salgado-Ramos, Manuel
|
|
|
180 |
C |
p.
|
artikel
|
| 7 |
Bixin, a performing natural antioxidant in active food packaging for the protection of oxidation sensitive food
|
Stoll, Liana
|
|
|
180 |
C |
p.
|
artikel
|
| 8 |
Change of phytochemicals and bioactive substances in Lactobacillus fermented Citrus juice during the fermentation process
|
Xu, Haiyan
|
|
|
180 |
C |
p.
|
artikel
|
| 9 |
Changes in microbial community during the factory production of sweet dumplings from glutinous rice determined by high-throughput sequencing analysis
|
Suo, Biao
|
|
|
180 |
C |
p.
|
artikel
|
| 10 |
Characterization and sustained release study of starch-based films loaded with carvacrol: A promising UV-shielding and bioactive nanocomposite film
|
Mao, Shuo
|
|
|
180 |
C |
p.
|
artikel
|
| 11 |
Characterization of California olive pomace fractions and their in vitro antioxidant and antimicrobial activities
|
Zhao, Hefei
|
|
|
180 |
C |
p.
|
artikel
|
| 12 |
Characterization of green peppers based on dynamic repose angle
|
Zhang, Jian
|
|
|
180 |
C |
p.
|
artikel
|
| 13 |
Characterization of pickering emulsion stabilized by colloidal sodium caseinate nanoparticles prepared using complexation and antisolvent method
|
Nourabi, Atefeh
|
|
|
180 |
C |
p.
|
artikel
|
| 14 |
Comparative assessment of extraction, composition, and in vitro antioxidative properties of wheat bran polyphenols
|
Huang, Wenjing
|
|
|
180 |
C |
p.
|
artikel
|
| 15 |
Co-products from the Atlantic salmon filleting industry – Their properties, stability and potential as human food ingredients
|
Ulleberg, Didrik
|
|
|
180 |
C |
p.
|
artikel
|
| 16 |
Demulsification of peanut emulsion by aqueous enzymatic extraction using a combination of oleic and citric acids
|
Zhao, Yuhui
|
|
|
180 |
C |
p.
|
artikel
|
| 17 |
Development and characterization of fermented soy beverages containing encapsulated or non-encapsulated vaginal probiotics
|
D'Alessandro, Margherita
|
|
|
180 |
C |
p.
|
artikel
|
| 18 |
α-Dicarbonyl compounds trapping ability and antiglycative effect of high-molecular-weight brewer's spent grain melanoidins
|
Blidi, Slim
|
|
|
180 |
C |
p.
|
artikel
|
| 19 |
Diversity and dynamics of microbial population during fermentation of gray sufu and their correlation with quality characteristics
|
Ding, Siqi
|
|
|
180 |
C |
p.
|
artikel
|
| 20 |
Edibility and species discrimination of wild bolete mushrooms using FT-NIR spectroscopy combined with DD-SIMCA and RF models
|
Chen, Jian
|
|
|
180 |
C |
p.
|
artikel
|
| 21 |
Effect of carboxymethyl cellulose (CMC) on some physico-chemical and mechanical properties of unrinsed surimi gels
|
Zhang, Chang
|
|
|
180 |
C |
p.
|
artikel
|
| 22 |
Effects of drying methods on the quality of Hanyuan Zanthoxylum bungeanum based on physicochemical and functional metabolite analysis
|
Zhao, Chi
|
|
|
180 |
C |
p.
|
artikel
|
| 23 |
Effects of TiO2 and H2O2 treatments on the biosynthesis of carotenoids and lipids in oleaginous red yeast Rhodotorula glutinis ZHK
|
Zhao, Die
|
|
|
180 |
C |
p.
|
artikel
|
| 24 |
Exploring a new technology for producing better-flavored HongJun Tofu, a traditional Neurospora-type okara food
|
Qiu, Yuanxin
|
|
|
180 |
C |
p.
|
artikel
|
| 25 |
Fermentation of pomegranate matrices with Hanseniaspora valbyensis to produce a novel food ingredient
|
Limongelli, Rosangela
|
|
|
180 |
C |
p.
|
artikel
|
| 26 |
Global gene-mining strategy for searching nonribosomal peptides as antimicrobial agents from microbial sources
|
Han, Panpan
|
|
|
180 |
C |
p.
|
artikel
|
| 27 |
Glutamic acid can prevent the browning of fresh-cut potatoes by inhibiting PPO activity and regulating amino acid metabolism
|
Song, Zunyang
|
|
|
180 |
C |
p.
|
artikel
|
| 28 |
High hydrostatic pressure processing to replace texturizing agents on a plant product intended for altered deglutition: A concept proof
|
Fernández-Pan, Idoya
|
|
|
180 |
C |
p.
|
artikel
|
| 29 |
Identification and molecular action mechanism of novel TAS2R14 blocking peptides from egg white proteins
|
Kan, Ruotong
|
|
|
180 |
C |
p.
|
artikel
|
| 30 |
Identification and molecular mechanism of novel tyrosinase inhibitory peptides from the hydrolysate of 'Fengdan' peony (Paeonia ostii) seed meal proteins: Peptidomics and in silico analysis
|
Zhao, Yuan
|
|
|
180 |
C |
p.
|
artikel
|
| 31 |
Improved water solubility, antioxidant, and sustained-release properties of curcumin through the complexation with soy protein fibrils
|
Ji, Fuyun
|
|
|
180 |
C |
p.
|
artikel
|
| 32 |
Improving the freeze-thaw stability of pork sausage with oleogel-in-water Pickering emulsion used for pork backfat substitution
|
Zhang, Zhisheng
|
|
|
180 |
C |
p.
|
artikel
|
| 33 |
Integrated transcriptomics-proteomics analysis reveals the regulatory network of ethanol vapor on softening of postharvest blueberry
|
Ji, Yaru
|
|
|
180 |
C |
p.
|
artikel
|
| 34 |
Investigation and dynamic changes of phenolic compounds during a new-type fermentation for ripened Pu-erh tea processing
|
Ma, Cunqiang
|
|
|
180 |
C |
p.
|
artikel
|
| 35 |
In vitro screening of synbiotics composed of Lactobacillus paracasei VL8 and various prebiotics and mechanism to inhibits the growth of Salmonella Typhimurium
|
Geng, Shuo
|
|
|
180 |
C |
p.
|
artikel
|
| 36 |
Isolation of lactic acid bacteria from Chinese pickle and evaluation of fermentation characteristics
|
Yu, Yangyang
|
|
|
180 |
C |
p.
|
artikel
|
| 37 |
Kinetics of polyphenol losses during cooking of dried green tea noodles as influenced by microwave treatment of dough
|
Yu, Kun
|
|
|
180 |
C |
p.
|
artikel
|
| 38 |
Microbiota characterization of atmospheric cold plasma treated blueberries
|
Sun, Hao
|
|
|
180 |
C |
p.
|
artikel
|
| 39 |
Microbiota diversity, composition and drivers in waxy proso millet sourdoughs of Niandoubao, a traditional fermented cereal food in northeast China
|
Sun, Daqing
|
|
|
180 |
C |
p.
|
artikel
|
| 40 |
Microencapsulation enhances the antifungal activity of cinnamaldehyde during the period of peanut storage
|
Zhang, Chenxi
|
|
|
180 |
C |
p.
|
artikel
|
| 41 |
Physical and enzymatic modifications of starch from blue highland barley and their characterizations, digestibility, and lipolysis inhibitory activities
|
Wang, Cong
|
|
|
180 |
C |
p.
|
artikel
|
| 42 |
Physicochemical characteristics and retardation effects on in vitro starch digestibility of non-starch polysaccharides in jelly-fig (Ficus pumila L. var. awkeotsang)
|
Chen, Hsiao-Ho
|
|
|
180 |
C |
p.
|
artikel
|
| 43 |
Polysaccharide-based emulsion gels as fat replacers in Frankfurter sausages: Physicochemical, nutritional and sensorial evaluation
|
Fontes-Candia, Cynthia
|
|
|
180 |
C |
p.
|
artikel
|
| 44 |
Postharvest ripening of newly harvested corn: Structural, rheological, and digestive characteristics of starch
|
Hu, Nannan
|
|
|
180 |
C |
p.
|
artikel
|
| 45 |
Rapid and simultaneous detection of viable Vibrio parahaemolyticus, Vibrio alginolyticus, and Vibrio cholerae by PMA-mPCR assay in aquatic products
|
Hu, Yuan-qing
|
|
|
180 |
C |
p.
|
artikel
|
| 46 |
Redesign of an instant legume soup for older adults with increased micronutrients bioaccessibility and adequate sensory attributes by using encapsulation
|
Arazo-Rusindo, Migdalia
|
|
|
180 |
C |
p.
|
artikel
|
| 47 |
Relative role of leaching and chemical degradation in the loss of water-soluble vitamins C and B9 from frozen vegetables cooked in water
|
Renard, Catherine M.G.C.
|
|
|
180 |
C |
p.
|
artikel
|
| 48 |
Research on the aroma properties and microbial succession patterns in the processing of Chinese yellow sticky rice jiuqu steamed bread
|
Zhang, Lijing
|
|
|
180 |
C |
p.
|
artikel
|
| 49 |
Saccharomyces cerevisiae MET5DeltaSIZ1Delta enhancing organic acid tolerance with XYL1 and XYL2 integration for ethanol yield improvement in the presence of xylose and low pH value
|
Yang, Peizhou
|
|
|
180 |
C |
p.
|
artikel
|
| 50 |
Study of the processing of dehydrated black olives from oxidized black olives
|
García-Serrano, P.
|
|
|
180 |
C |
p.
|
artikel
|
| 51 |
Study on the mechanism of aflatoxin B1 degradation by Tetragenococcus halophilus
|
Li, Wei
|
|
|
180 |
C |
p.
|
artikel
|
| 52 |
Technological and safety assessment of selected lactic acid bacteria for cheese starter cultures design: Enzymatic and antimicrobial activity, antibiotic resistance and biogenic amine production
|
Abarquero, Daniel
|
|
|
180 |
C |
p.
|
artikel
|
| 53 |
The flavonoid profiles in different tissue parts of Shatianyu (Citrus grandis L. Osbeck) and their in vitro bioactivity
|
Deng, Mei
|
|
|
180 |
C |
p.
|
artikel
|
| 54 |
The interplay between (−)-epigallocatechin-3-gallate (EGCG) and Aspergillus niger RAF106, an EGCG-biotransforming fungus derived from Pu-erh tea
|
Liu, Tong
|
|
|
180 |
C |
p.
|
artikel
|
| 55 |
The profile of phenolic compounds by HPLC-MS in Spanish oak (Quercus) honeydew honey and their relationships with color and antioxidant activity
|
Hernanz, Dolores
|
|
|
180 |
C |
p.
|
artikel
|
| 56 |
Ultrasonic assisted extraction of anthocyanins from rose flower petal in DES system and enzymatic acylation
|
Li, Jinhong
|
|
|
180 |
C |
p.
|
artikel
|
| 57 |
Utilization of young jackfruit (Artocarpus heterophyllus Lam.) as a plant-based food ingredient: Influence of maturity on chemical attributes and changes during in vitro digestion
|
Konsue, Nattaya
|
|
|
180 |
C |
p.
|
artikel
|
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