| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Addition of chlorophyll microcapsules to improve the quality of fresh wheat noodles
|
Zhang, Zhi-Hong
|
|
|
183 |
C |
p.
|
artikel
|
| 2 |
Amylose and amylopectin contents affect OSA-esterified corn starch's solubilizing efficacy and action mode on hesperetin
|
Cao, Feng
|
|
|
183 |
C |
p.
|
artikel
|
| 3 |
Analysis of the contribution of koji-making with Z. rouxii on volatile compounds of soy sauce
|
Liu, Zeping
|
|
|
183 |
C |
p.
|
artikel
|
| 4 |
Bacteriostatic potential of nisin and sesamol combination against Listeria monocytogenes in chilled raw tuna fillets
|
Wu, Mengjie
|
|
|
183 |
C |
p.
|
artikel
|
| 5 |
Bi-enzymatic nanobiocatalyst based on immobilization of xylanase and pectinase onto functionalized magnetic nanoparticles for efficient fruit juice clarification
|
Kharazmi, Sara
|
|
|
183 |
C |
p.
|
artikel
|
| 6 |
Biocontrol of Bacillus cereus by Lactobacillus plantarum in Kareish cheese and yogurt
|
Ahmed, Walaa I.
|
|
|
183 |
C |
p.
|
artikel
|
| 7 |
Classification and geographic origin discrimination of Chinese prickly ash using X-ray fluorescence and machine learning
|
Zhang, Meng
|
|
|
183 |
C |
p.
|
artikel
|
| 8 |
Co-culture of Rhodotorula mucilaginosa and Monascus purpureus increased the yield of carotenoids and Monascus pigments
|
Ju, Menglin
|
|
|
183 |
C |
p.
|
artikel
|
| 9 |
Determination of endogenous phenolic compounds in honey by HPLC-MS/MS
|
Wang, Yuan
|
|
|
183 |
C |
p.
|
artikel
|
| 10 |
Determination of quality and maturity of processing tomatoes using near-infrared hyperspectral imaging with interpretable machine learning methods
|
Zhao, Mingrui
|
|
|
183 |
C |
p.
|
artikel
|
| 11 |
Development of Persian gum-based microcapsules to speed up the release of cinnamon essential oil in the simulated saliva conditions
|
Noghabi, Mostafa Shahidi
|
|
|
183 |
C |
p.
|
artikel
|
| 12 |
Dynamic changes of active substances of rice, Pueraria and yam fermentation by Monascus ruber
|
Wang, Yuchan
|
|
|
183 |
C |
p.
|
artikel
|
| 13 |
Dynamic modelling of degradation kinetics of phenolic compounds, phenolic profiles, mineral content, and overall antioxidant capacity of germinated peanut flours
|
Silva, Eugênia Telis de Vilela
|
|
|
183 |
C |
p.
|
artikel
|
| 14 |
Effect of defatted melon seed residue on dough development and bread quality
|
Zhang, Guoqiang
|
|
|
183 |
C |
p.
|
artikel
|
| 15 |
Effect of interesterification catalyzed by glycerol-K2CO3 deep eutectic solvents on the physicochemical properties of lard
|
Li, Jie
|
|
|
183 |
C |
p.
|
artikel
|
| 16 |
Effect of post-harvest anti-sprouting treatment with spearmint essential oil on acrylamide formation in potato crisps
|
Bruno, Francesca
|
|
|
183 |
C |
p.
|
artikel
|
| 17 |
Effect of single and two-stage fermentation on the antioxidative activity of soybean meal, and the structural and interfacial characteristics of its protein
|
Dai, Chunhua
|
|
|
183 |
C |
p.
|
artikel
|
| 18 |
Effects of carao (Cassia grandis L.) on physico-chemical, microbiological and rheological characteristics of yogurt
|
Medina, Luis
|
|
|
183 |
C |
p.
|
artikel
|
| 19 |
Effects of combined roasting with steam cooking on fat content, physicochemical properties and in vitro protein digestion of chicken wings as compared with other conventional cooking methods
|
Lian, Fengli
|
|
|
183 |
C |
p.
|
artikel
|
| 20 |
Effects of commercial sterilization on non-ginsenoside functional components in fresh ginseng pulps using widely targeted metabolomics
|
Zhang, Junshun
|
|
|
183 |
C |
p.
|
artikel
|
| 21 |
Effects of degree of milling on japonica and glutinous rice used for huangjiu brewing physicochemical properties
|
Liu, Shuangping
|
|
|
183 |
C |
p.
|
artikel
|
| 22 |
Effects of explosion puffing on surimi-starch blends: Structural characteristics, physicochemical properties, and digestibility
|
Wang, Dandan
|
|
|
183 |
C |
p.
|
artikel
|
| 23 |
Effects of fermentation with Kefir grains on nutrient composition, flavor volatiles, and product physical stability of a hemp seed (Cannabis sativa L.) beverage
|
Li, Xuyang
|
|
|
183 |
C |
p.
|
artikel
|
| 24 |
Effects of high-pressure processing and thermal processing on different beverages containing Bacillus coagulans spores
|
Liao, Chia-Wei
|
|
|
183 |
C |
p.
|
artikel
|
| 25 |
Effects of oak chips on quality and flavor of persimmon brandy: A comprehensive analysis of volatile and non-volatile compounds
|
Nie, Xinyu
|
|
|
183 |
C |
p.
|
artikel
|
| 26 |
Effects of the addition sequence of soybean protein isolate and cellulose nanofibers on the properties and in vitro digestion of emulsions
|
Shang, Xiaolan
|
|
|
183 |
C |
p.
|
artikel
|
| 27 |
Effects of the interaction between Aeromonas sobria and Macrococcus caseolyticus on protein degradation of refrigerated sturgeon fillets: Novel perspective on fish spoilage
|
Tan, Chunming
|
|
|
183 |
C |
p.
|
artikel
|
| 28 |
Effects of transglutaminase on the physicochemical properties of surimi and kamaboko prepared by thermal and low level-pressure treatments
|
Huang, Ping-Hsiu
|
|
|
183 |
C |
p.
|
artikel
|
| 29 |
Effects of vacuum-steam pulsed blanching (VSPB) and storage on β-carotene, color, total phenolics, antioxidant capacity and volatile profiles of dried carrots
|
Wang, Hui
|
|
|
183 |
C |
p.
|
artikel
|
| 30 |
Entrapment of carvacrol in zein-trehalolipid nanoparticles via pH-driven method and antisolvent co-precipitation: Influence of loading approaches on formation, stability, and release
|
Zhang, Jiyao
|
|
|
183 |
C |
p.
|
artikel
|
| 31 |
Fingerprinting of hydroxyl-sanshools in fried pepper oils by HPLC-DAD in combination with chemometrics
|
Hou, Xiaoyan
|
|
|
183 |
C |
p.
|
artikel
|
| 32 |
Immobilization of Lecitase® Ultra for production of flaxseed oil-based diacylglycerols by glycerolysis and its operational stability
|
Sun, Xiaoxue
|
|
|
183 |
C |
p.
|
artikel
|
| 33 |
Impacts of citric acid concentration and pH value on mechanism and rheological properties of cold-set whey protein fibrils hydrogels
|
Wang, Zhiming
|
|
|
183 |
C |
p.
|
artikel
|
| 34 |
Improving vitamin D stability and antioxidant activity in imitation mozzarella cheese by conjugated cricket protein with fructooligosaccharide
|
Chailangka, Auengploy
|
|
|
183 |
C |
p.
|
artikel
|
| 35 |
Lacticaseibacillus casei improves textural, functional, and sensory properties and phenolics’ bioaccessibility of frozen desserts prepared using water-soluble extract of rice by-product and Spirulina platensis
|
de Souza, Rafaela Carvalho
|
|
|
183 |
C |
p.
|
artikel
|
| 36 |
Lipase-interfacial catalytic systems based on hybrid membranes constructed via electrospinning and gelation
|
Zhang, Qianqian
|
|
|
183 |
C |
p.
|
artikel
|
| 37 |
Microbiological profiles, physiochemical properties and volatile compounds of goat milk kefir fermented by reconstituted kefir grains
|
Wang, Hao
|
|
|
183 |
C |
p.
|
artikel
|
| 38 |
Multifactorial revealing the association between components and lipid oxidation of edible vegetable oils in bulk and emulsion systems
|
Chen, Xiao-Wei
|
|
|
183 |
C |
p.
|
artikel
|
| 39 |
Optimization of aflatoxin B1 degradation in corn by Ganoderma sinense through solid-state fermentation
|
Lou, Haiwei
|
|
|
183 |
C |
p.
|
artikel
|
| 40 |
Physical and nutritional properties of Chinese Steamed Bun (mantou) made with fermented soy milk
|
Shao, Tong
|
|
|
183 |
C |
p.
|
artikel
|
| 41 |
Physical modification caused by acoustic cavitation improves rice flour bread-making performance
|
Vela, Antonio J.
|
|
|
183 |
C |
p.
|
artikel
|
| 42 |
Physicochemical properties and biological functions of soluble dietary fibers isolated from common and Tartary buckwheat sprouts
|
Wu, Ding-Tao
|
|
|
183 |
C |
p.
|
artikel
|
| 43 |
Plasma-activated water for inactivation of Fusarium graminearum spores: An in-vitro wheat study
|
Ju, Siyao
|
|
|
183 |
C |
p.
|
artikel
|
| 44 |
Preparation and digestive characteristics of myricitrin-loaded nanoemulsion delivery systems with glycated soybean oil body and κ-carrageenan as emulsifiers
|
Chang, Guoli
|
|
|
183 |
C |
p.
|
artikel
|
| 45 |
Restoration of Choujiu Koji and evaluation of its brewing performance
|
Zhang, Jing
|
|
|
183 |
C |
p.
|
artikel
|
| 46 |
Starch-based film functionalized with Zanthoxylum armatum essential oil improved the shelf life of beef sauce
|
Liu, Jiahui
|
|
|
183 |
C |
p.
|
artikel
|
| 47 |
Study on nutrients, non-volatile compounds, volatile compounds and antioxidant capacity of oyster mushroom cultivated with corn distillers’ grains
|
Zhou, Tingting
|
|
|
183 |
C |
p.
|
artikel
|
| 48 |
The community assembly patterns determined differences between the surface and the core microbial communities of Nongxiangxing Daqu
|
Tang, Jie
|
|
|
183 |
C |
p.
|
artikel
|
| 49 |
The Ru−Ni bimetallic catalyst activated by high-voltage atmospheric cold plasma (HVACP) and application in the isomerization of grape seed oil
|
Liu, Chang
|
|
|
183 |
C |
p.
|
artikel
|
| 50 |
Ultrasound pretreatment for lipase-catalyzed synthesis of stigmasteryl oleate and evaluation of its physicochemical properties
|
Zhang, Xingzhen
|
|
|
183 |
C |
p.
|
artikel
|
| 51 |
Utilization of blueberry-based ingredients for formulating a synbiotic Petit Suisse cheese: Physicochemical, microbiological, sensory, and functional characterization during cold storage
|
Hurtado-Romero, Alejandra
|
|
|
183 |
C |
p.
|
artikel
|
| 52 |
Utilizing date pits in microencapsulation: Effect of different variations on Probiotic survivability under in-vitro digestion
|
Al-Hamayda, Asmaa
|
|
|
183 |
C |
p.
|
artikel
|
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