| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Advantages of hydroxyl radical water treatment for the fruits and vegetables preservation
|
Huang, Zhenyu
|
|
|
184 |
C |
p.
|
artikel
|
| 2 |
Analysis of key volatile compounds and quality properties of tilapia (Oreochromis mossambicus) fillets during cold storage: Based on thermal desorption coupled with gas chromatography-mass spectrometry (TD-GC-MS)
|
Cheng, Hao
|
|
|
184 |
C |
p.
|
artikel
|
| 3 |
A novel strategy for improving the antioxidant, iridoid, and flavor properties of Noni (Morinda citrifolia L.) fruit juice by lactic acid bacteria fermentation
|
Zhang, Chao
|
|
|
184 |
C |
p.
|
artikel
|
| 4 |
A novel two-stage culture strategy to enhance the C-phycocyanin productivity and purity of Arthrospira platensis
|
Yu, Youzhi
|
|
|
184 |
C |
p.
|
artikel
|
| 5 |
Antibiotic resistance and genetic diversity of Salmonella enterica serovar 1,4,[5],12:i:- isolated from animal-derived foods and humans in Shanghai, China
|
Qin, Xiaojie
|
|
|
184 |
C |
p.
|
artikel
|
| 6 |
Antifungal effect of cinnamic acid and induced resistance of cinnamic acid-protocatechuic acid-CaCl2-NaCl-pullulan composite preservative to Trichoderma harzianum in postharvest Hypsizygus marmoreus
|
He, Xin
|
|
|
184 |
C |
p.
|
artikel
|
| 7 |
Applicability of leaf protein concentrates from various sources in food: Solubility at food-relevant pH values and air-water interfacial properties
|
Nynäs, Anna-Lovisa
|
|
|
184 |
C |
p.
|
artikel
|
| 8 |
A rapid and sensitive smartphone colorimetric sensor for detection of ascorbic acid in food using the nanozyme paper-based microfluidic chip
|
Guan, Huanan
|
|
|
184 |
C |
p.
|
artikel
|
| 9 |
Assessment of the safety and metabolism characteristics of Streptococcus thermophilus DMST-H2 based on complete genome and phenotype analysis
|
Xu, Yi-qian
|
|
|
184 |
C |
p.
|
artikel
|
| 10 |
Assessment of the safety and probiotic properties of Lactobacillus delbrueckii DMLD-H1 based on comprehensive genomic and phenotypic analysis
|
Tang, Jun
|
|
|
184 |
C |
p.
|
artikel
|
| 11 |
A tuning molecular conformation strategy of interfacial glycosylated cod proteins enables high internal phase emulsions with freeze-thaw stability
|
Hu, Sijie
|
|
|
184 |
C |
p.
|
artikel
|
| 12 |
Carboxymethylation enhances the low oil absorption of freeze-thawed tapioca starch in fried ham sausage batter
|
Zhang, Jingwei
|
|
|
184 |
C |
p.
|
artikel
|
| 13 |
Challenges, process technologies, and potential synthetic biology opportunities for plant-based meat production
|
Liu, Xiao
|
|
|
184 |
C |
p.
|
artikel
|
| 14 |
Characterization of lipids in insect powders
|
Brogan, Emily N.
|
|
|
184 |
C |
p.
|
artikel
|
| 15 |
Characterization of physicochemical properties, volatile compounds and microbial community structure in four types of Daqu
|
Deng, Jie
|
|
|
184 |
C |
p.
|
artikel
|
| 16 |
Characterization of the interaction between capsaicin and porcine myofibrillar proteins
|
Wang, Haifan
|
|
|
184 |
C |
p.
|
artikel
|
| 17 |
Characterization of the key odorant compounds in ‘Qinguan’ apples (Malus × domestica)
|
Li, Rui
|
|
|
184 |
C |
p.
|
artikel
|
| 18 |
Characterization of the volatile profile of feijoa (Acca sellowiana) fruit at different ripening stages by HS-SPME-GC/MS
|
Song, Xinyue
|
|
|
184 |
C |
p.
|
artikel
|
| 19 |
Citrus derived Pickering emulsion stabilized by insoluble citrus dietary fiber modified by ultra-high pressure
|
Yang, Xiaohan
|
|
|
184 |
C |
p.
|
artikel
|
| 20 |
Classification of cheese varieties from Switzerland using machine learning methods: Free volatile carboxylic acids
|
Fröhlich-Wyder, Marie-Therese
|
|
|
184 |
C |
p.
|
artikel
|
| 21 |
Comparative evaluation of the flavour-promoting role of autochthonous yeast strains on dry sausages
|
Wen, Rongxin
|
|
|
184 |
C |
p.
|
artikel
|
| 22 |
Comparative genomics of Cronobacter sakazakii strains from a powdered infant formula plant reveals evolving populations
|
Stevens, Marc J.A.
|
|
|
184 |
C |
p.
|
artikel
|
| 23 |
Comparative study of browning, phenolic profiles, antioxidant and antiproliferative activities in hot air and vacuum drying of lily (Lilium lancifolium Thunb.) bulbs
|
Zhang, Bing
|
|
|
184 |
C |
p.
|
artikel
|
| 24 |
Comparative study on optimization of NADES extraction process by dual models and antioxidant activity of optimum extraction from Chuanxiong-Honghua
|
Hu, Rong-Shuai
|
|
|
184 |
C |
p.
|
artikel
|
| 25 |
Comparison and dynamic simulation of Staphylococcus aureus growth kinetics in grilled oysters
|
Ma, Huawei
|
|
|
184 |
C |
p.
|
artikel
|
| 26 |
Comparison of the efficacy of hydrogen peroxide-peroxyacetic acid delivered by three methods against Listeria monocytogenes and the surrogate L. innocua on apples
|
Stearns, Rebecca
|
|
|
184 |
C |
p.
|
artikel
|
| 27 |
Complexation between egg yolk protein hydrolysate, phytic acid and calcium ion: Binding mechanisms and influence on protein digestibility and calcium uptake
|
Liu, Ying
|
|
|
184 |
C |
p.
|
artikel
|
| 28 |
Conjugates-based design for microencapsulation of CO2 supercritical extract from red grape by-products to provide functional ingredients
|
Mihalcea, Liliana
|
|
|
184 |
C |
p.
|
artikel
|
| 29 |
Construction and application of the pickering emulsion stabilized by genipin-crosslinked soybean protein isolate-chitooligosaccharide nanoparticle
|
Jiao, Bowen
|
|
|
184 |
C |
p.
|
artikel
|
| 30 |
Continuous enzyme crosslinking modifying colloidal particle characteristics and interface properties of rice bran protein to improve the foaming properties
|
Wu, Can
|
|
|
184 |
C |
p.
|
artikel
|
| 31 |
Controlling the supramolecular ordering of fish gelatin via simultaneous assembly with fucoidan resulting in nanostructural modification and enhanced rheological performance
|
Li, Rui
|
|
|
184 |
C |
p.
|
artikel
|
| 32 |
Corrigendum to “Flavor deterioration of Mandarin juice during storage by MDGC-MS/O and GC-MS/PFPD” [LWT-Food Sci. Technol. 159(2022) 113132]
|
Cheng, Yujiao
|
|
|
184 |
C |
p.
|
artikel
|
| 33 |
Development and validation of HPLC-MS/MS method for simultaneous analysis of B vitamins present naturally or after fortification in fruit juices
|
Zia, Hassan
|
|
|
184 |
C |
p.
|
artikel
|
| 34 |
Development of a green simple molecularly imprinted nanoprobe for rapid determination of trace thiamphenicol residual in animal derived foods
|
Chen, Shujuan
|
|
|
184 |
C |
p.
|
artikel
|
| 35 |
Development of a sensitive fluorescent immunoassay based on fluorescent nanoparticles labeling for the quantitation of fipronil in edible flowers
|
Sun, Xinqi
|
|
|
184 |
C |
p.
|
artikel
|
| 36 |
Development of Vitamin C/polyurethane composite films for efficient preservation of grapes with controllable respiration
|
Gong, Dakai
|
|
|
184 |
C |
p.
|
artikel
|
| 37 |
Dual-mode aptasensors based on AuNPs and Ag@Au NPs for simultaneous detection of foodborne pathogens
|
Yu, Chundi
|
|
|
184 |
C |
p.
|
artikel
|
| 38 |
Effect of bleaching with different clay on the final composition of post-fermentation corn oil with high content of β-sitosterol
|
Susik, Justyna
|
|
|
184 |
C |
p.
|
artikel
|
| 39 |
Effect of cold pressing and supercritical CO2 extraction assisted with pulsed electric fields pretreatment on grape seed oil yield, composition and antioxidant characteristics
|
Ćurko, Natka
|
|
|
184 |
C |
p.
|
artikel
|
| 40 |
Effect of cooking methods on volatile compounds and texture properties in rice porridge
|
Wang, Shihao
|
|
|
184 |
C |
p.
|
artikel
|
| 41 |
Effect of dephenolization degree of rice bran on the structure of rice bran protein
|
Yu, Xinyi
|
|
|
184 |
C |
p.
|
artikel
|
| 42 |
Effect of extrusion processing parameters on structure, texture and dietary fibre composition of directly expanded wholegrain oat-based matrices
|
Nikinmaa, Markus
|
|
|
184 |
C |
p.
|
artikel
|
| 43 |
Effect of fermentation by lactic acid bacteria on the phenolic composition, antioxidant activity, and flavor substances of jujube–wolfberry composite juice
|
Zhao, Xinxin
|
|
|
184 |
C |
p.
|
artikel
|
| 44 |
Effect of fermentation with Tetragenococcus halophilus and Zygosaccharomyces rouxii on selected non-volatile taste compounds in soybean protein hydrolysates
|
Cao, Chenchen
|
|
|
184 |
C |
p.
|
artikel
|
| 45 |
Effect of frying conditions on properties of vacuum fried banana bracts
|
Wichaphon, Jetsada
|
|
|
184 |
C |
p.
|
artikel
|
| 46 |
Effect of incorporation of solid-state fermented edible insects Tenebrio molitor and Sphenarium purpurascens with Aspergillus oryzae in the elaboration of bread
|
Pérez-Rodríguez, Elizabeth
|
|
|
184 |
C |
p.
|
artikel
|
| 47 |
Effect of partial replacement of NaCl by KCl and calcium ascorbate on the dynamics of bacterial community during storage of bacon based on 16S rRNA gene amplicon sequencing
|
Ruan, Jinggang
|
|
|
184 |
C |
p.
|
artikel
|
| 48 |
Effect of steam explosion treatment on physicochemical, functional and structural properties of pomelo fruitlets
|
Ouyang, Huan
|
|
|
184 |
C |
p.
|
artikel
|
| 49 |
Effect of steam pretreatment on the microstructure of tiger nuts (Cyperus esculents L.) and quality properties of its oil
|
Zhang, Zhen-Shan
|
|
|
184 |
C |
p.
|
artikel
|
| 50 |
Effect of wet steam on the survival of Salmonella and Listeria monocytogenes cells attached to Hass whole avocado
|
García-Frutos, Ramón
|
|
|
184 |
C |
p.
|
artikel
|
| 51 |
Effects of calcium ions on the particle performance of luteolin-loaded zein-gum arabic-tea polyphenols ternary complex nanoparticles
|
Li, Renjie
|
|
|
184 |
C |
p.
|
artikel
|
| 52 |
Effects of covalent binding of different polyphenols on structure, rheology and functional properties of whey protein isolate
|
Tian, Ran
|
|
|
184 |
C |
p.
|
artikel
|
| 53 |
Effects of different drying methods on the drying characteristics and drying quality of Cistanche deserticola
|
Li, Caiyun
|
|
|
184 |
C |
p.
|
artikel
|
| 54 |
Effects of freeze drying and convective hot-air drying on predominant bioactive compounds, antioxidant potential and safe consumption of maoberry fruits
|
Kittibunchakul, Suwapat
|
|
|
184 |
C |
p.
|
artikel
|
| 55 |
Effects of high hydrostatic pressure assisted enzymatic tenderization on goose meat texture and myofibril protein
|
Zhang, Huipeng
|
|
|
184 |
C |
p.
|
artikel
|
| 56 |
Effects of Lactobacillus fermentum GD01 fermentation on the nutritional components and flavor substances of three kinds of bean milk
|
Meng, Jun
|
|
|
184 |
C |
p.
|
artikel
|
| 57 |
Effects of microwave, ultrasound, and high-pressure homogenization on the physicochemical properties of sugarcane fibre and its application in white bread
|
Abdol Rahim Yassin, Zawanah
|
|
|
184 |
C |
p.
|
artikel
|
| 58 |
Effects of natural inulin on the rheological, physicochemical and structural properties of frozen dough during frozen storage and its mechanism
|
Lou, Xueqi
|
|
|
184 |
C |
p.
|
artikel
|
| 59 |
Effects of postharvest gamma irradiation on quality maintenance of Cara Cara navel orange (Citrus sinensis L. Osbeck) during storage
|
Lu, Qi
|
|
|
184 |
C |
p.
|
artikel
|
| 60 |
Effects of replacing chicken breast meat with Agaricus bisporus mushrooms on the qualities of emulsion-type sausages
|
Fu, Qingquan
|
|
|
184 |
C |
p.
|
artikel
|
| 61 |
Efficient extraction and excellent activity of flavonoid from Moringa oleifera leaves and its microencapsulation
|
Wei, Ping
|
|
|
184 |
C |
p.
|
artikel
|
| 62 |
Electrosprayed hydroxypropyl methylcellulose microcapsules containing Rhus microphylla fruit extracts and their application in strawberry (Fragaria × ananassa) preservation
|
Guía-García, Jorge L.
|
|
|
184 |
C |
p.
|
artikel
|
| 63 |
Elucidating the flavour of cooked white asparagus by combining metabolomics and taste panel analysis
|
Pegiou, Eirini
|
|
|
184 |
C |
p.
|
artikel
|
| 64 |
Elucidation on the fermentation capacity improvement of frozen dough by sanxan
|
Liu, Mei
|
|
|
184 |
C |
p.
|
artikel
|
| 65 |
Enhancing the enzymatic nitrogen recovery from salmon frame proteins: Sequential batch strategy
|
Valencia, Pedro
|
|
|
184 |
C |
p.
|
artikel
|
| 66 |
Enrichment of tomato sauce and chopped tomatoes with tomato by-products increases antioxidant activity upon in vitro digestion
|
Tagliamonte, Silvia
|
|
|
184 |
C |
p.
|
artikel
|
| 67 |
Evaluating the effect of different physical pretreatments and cooking methods on nutritional (starch digestibility) and physicochemical properties of white rice grains (Fajr cultivar)
|
Soltani, Ali
|
|
|
184 |
C |
p.
|
artikel
|
| 68 |
Evaluation of plasma-activated water: Efficacy, stability, physicochemical properties, and mechanism of inactivation against Escherichia coli
|
Wang, Hexiang
|
|
|
184 |
C |
p.
|
artikel
|
| 69 |
Evaluation of pulsed xenon UV irradiation on inactivation of Listeria monocytogenes on stainless-steel surfaces
|
Yasoubi, Nazanin
|
|
|
184 |
C |
p.
|
artikel
|
| 70 |
Evaluation of the safety and probiotic properties of Lactobacillus gasseri LGZ1029 based on whole genome analysis
|
Wu, Jia-Juan
|
|
|
184 |
C |
p.
|
artikel
|
| 71 |
Evaporative concentration and high-pressure homogenization for improving the quality attributes and functionality of goat milk yogurt
|
Ma, Jiage
|
|
|
184 |
C |
p.
|
artikel
|
| 72 |
Exploring the effect of boiling processing on the metabolic components of black beans through in vitro simulated digestion
|
Wu, Tong
|
|
|
184 |
C |
p.
|
artikel
|
| 73 |
Fabrication of emulsion gels based on sonicated grass pea (Lathyrus sativus L.) protein as a delivery system for β-carotene: Kinetic modeling and release behavior
|
Mozafarpour, Rassoul
|
|
|
184 |
C |
p.
|
artikel
|
| 74 |
Fermented corn bran: A by-product with improved total phenolic content and antioxidant activity
|
Akbari, Mehdi
|
|
|
184 |
C |
p.
|
artikel
|
| 75 |
Flavor precursor formation of non-fermented forastero cocoa beans after flavourzyme® and glucose treatment
|
Tamimi, Kika Al
|
|
|
184 |
C |
p.
|
artikel
|
| 76 |
Formation of pyrolysis-affected PAHs, oxygenated PAHs and MCPDs in home smoked meat
|
Zastrow, Lisa
|
|
|
184 |
C |
p.
|
artikel
|
| 77 |
Functional genomic characterization unveils probiotic features of Bacillus cereus G1-11 isolated from the gut of the hybrid grouper (Epinephelus fuscoguttatus♀ × E. lanceolatus♂)
|
Xie, Guangting
|
|
|
184 |
C |
p.
|
artikel
|
| 78 |
Functional properties and bioaccessibility of alginate based phycocyanin-honey hydrogels
|
Sahin, Oya Irmak
|
|
|
184 |
C |
p.
|
artikel
|
| 79 |
Gamma-aminobutyric acid (GABA) promotes characteristics of Levilactobacillus sp. LB-2
|
Li, Haifeng
|
|
|
184 |
C |
p.
|
artikel
|
| 80 |
Growth and survival characteristics of Listeria monocytogenes of different sources and subtypes
|
Cheng, Ying
|
|
|
184 |
C |
p.
|
artikel
|
| 81 |
Heat shock transcriptional factor HSF1 is activated by phosphorylation in response to ginger oleoresin stress in S. cerevisiae
|
Du, Gang
|
|
|
184 |
C |
p.
|
artikel
|
| 82 |
Hygroscopic properties of whey protein hydrolysates and their effects on water retention in pork patties during repeated freeze–thaw cycles
|
Peng, Xinyan
|
|
|
184 |
C |
p.
|
artikel
|
| 83 |
Identifying and discriminating aroma attribute and bioactive components of five commercial essential oils of celery (Apium graveolens L.) seeds using E-nose, HS-GC-IMS, and GC-MS
|
Xu, Cong-cong
|
|
|
184 |
C |
p.
|
artikel
|
| 84 |
Impact of glucose oxidase treatment in high sugar and pH musts on volatile composition of white wines
|
Mangas, Rafael
|
|
|
184 |
C |
p.
|
artikel
|
| 85 |
Impact of lignin on the starch accumulation, composition, and pasting properties of cassava
|
Cai, Zheng
|
|
|
184 |
C |
p.
|
artikel
|
| 86 |
Improving the stability of EGCG in the emulsified oil droplets by regulating the rheological properties of O/W emulsion
|
Xie, Zhenfeng
|
|
|
184 |
C |
p.
|
artikel
|
| 87 |
Inactivation of Salmonella Typhimurium in fresh-cut lettuce during chlorine washing: Assessing the impacts of free chlorine concentrations and exposure times
|
Possas, Arícia
|
|
|
184 |
C |
p.
|
artikel
|
| 88 |
Incorporation of Huangjing flour into cookies improves the physicochemical properties and in vitro starch digestibility
|
Xiong, Siqing
|
|
|
184 |
C |
p.
|
artikel
|
| 89 |
Inhibitory effect of anthocyanin-enriched fractions from colored potatoes against lipase and α-glucosidase
|
Lee, Eun Ha
|
|
|
184 |
C |
p.
|
artikel
|
| 90 |
Insight into the antibacterial activity and membrane-damage mechanism of pyrrole-2-carboxylic acid against Listeria monocytogenes
|
Yue, Yuxi
|
|
|
184 |
C |
p.
|
artikel
|
| 91 |
Insight into the microwave pretreatment of rapeseeds on the flavor characteristics of rapeseed oils
|
Zhang, Wenwen
|
|
|
184 |
C |
p.
|
artikel
|
| 92 |
Insights into free fatty acid profiles and oxidation on the development of characteristic volatile compounds in dry-cured ham from Dahe black and hybrid pigs
|
Wei, Guangqiang
|
|
|
184 |
C |
p.
|
artikel
|
| 93 |
Integrative analysis of metabolome and genome-wide transcriptome reveal the flavor changes in apple (Malus pumila Mill) after the novel acaricide cyflumetofen application
|
Li, Minmin
|
|
|
184 |
C |
p.
|
artikel
|
| 94 |
Interaction of iron(III) with taste enhancers: Potential of Fe(III) salts with inosine monophosphate or guanosine monophosphate for food fortification
|
Bijlsma, Judith
|
|
|
184 |
C |
p.
|
artikel
|
| 95 |
Isolation, functional activity, and safety of probiotics from Ethiopian traditional cereal-based fermented beverage, “Borde”
|
Gebre, Tuaumelsan Shumye
|
|
|
184 |
C |
p.
|
artikel
|
| 96 |
Lactobacillus amylolyticus L6 produces a novel maltogenic amylase with stable catalytic activity
|
Zhang, Nan
|
|
|
184 |
C |
p.
|
artikel
|
| 97 |
Malic acid enhances proanthocyanidin stability and their combined effects on dough rheological properties and bread quality
|
Zhang, Qinrui
|
|
|
184 |
C |
p.
|
artikel
|
| 98 |
Metabolomic profiles and potential biomarkers identification among targeted muscles of fresh hybrid grouper (Epinephelus lanceolatus × Epinephelus fuscoguttatus) and golden pompano (Trachinotus ovatus)
|
Ali, Ahtisham
|
|
|
184 |
C |
p.
|
artikel
|
| 99 |
Microencapsulated saffron floral waste extracts as functional ingredients for antioxidant fortification of yogurt: Stability during the storage
|
Cerdá-Bernad, Débora
|
|
|
184 |
C |
p.
|
artikel
|
| 100 |
Microfluidization and characterization of phycocyanin-based emulsions stabilised using a fumed silica
|
Tello, Patricia
|
|
|
184 |
C |
p.
|
artikel
|
| 101 |
Mitigation of Maillard reaction in spaghetti by optimization of the drying conditions
|
Cuomo, Francesca
|
|
|
184 |
C |
p.
|
artikel
|
| 102 |
Mycotoxins degradation by reactive oxygen species in plasma: Reactive molecular dynamics insights
|
Wang, Xiaolong
|
|
|
184 |
C |
p.
|
artikel
|
| 103 |
Nanoencapsulation of food-grade bioactive compounds using a supercritical fluid extraction of emulsions process: Effect of operational variables on the properties of nanocapsules and new perspectives
|
Cerro, Daniela
|
|
|
184 |
C |
p.
|
artikel
|
| 104 |
Non-destructive detection of polysaccharides and moisture in Ganoderma lucidum using near-infrared spectroscopy and machine learning algorithm
|
Ni, Hongfei
|
|
|
184 |
C |
p.
|
artikel
|
| 105 |
Nutritional characteristics, microbial loads and consumer acceptability of cookies enriched with insect (Ruspolia differens) meal
|
Ochieng, Brian O.
|
|
|
184 |
C |
p.
|
artikel
|
| 106 |
Olive pomace oil improves the oxidative stability and nutritional value of oil-based cakes with anise essence, a traditional confectionery product in Spain
|
Velasco, Joaquín
|
|
|
184 |
C |
p.
|
artikel
|
| 107 |
Optimization of clean-up sorbents for the simultaneous analysis of twenty preservatives in jerky samples using liquid chromatography-ultraviolet detection
|
Jung, Young Sung
|
|
|
184 |
C |
p.
|
artikel
|
| 108 |
Optimization of fermentation culture medium containing food waste for l-glutamate production using native lactic acid bacteria and comparison with industrial strain
|
Ghazanfari, Negin
|
|
|
184 |
C |
p.
|
artikel
|
| 109 |
Optimization of the encapsulation process of Cupuassu (Theobroma grandiflorum) pulp by spray drying as an alternative for the valorization of Amazonian fruits
|
Acosta-Vega, Luis
|
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