| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Analyses of cellular responses of phorate-incubated Lactiplantibacillus plantarum by transcriptomics and proteomics
|
Zhao, Jingna
|
|
|
189 |
C |
p.
|
artikel
|
| 2 |
Analysis of the safety and probiotic properties of Bifidobacterium longum B2-01 by complete genome sequencing combined with corresponding phenotypes
|
Peng, Yun-Yan
|
|
|
189 |
C |
p.
|
artikel
|
| 3 |
An amplification-free CRISPR-SERS biosensor for specific, sensitive and rapid detection of Salmonella Typhimurium in poultry
|
Jia, Fei
|
|
|
189 |
C |
p.
|
artikel
|
| 4 |
Antioxidant properties of ferulic acid-based lipophenols in oil-in-water (O/W) emulsions
|
Cantele, Carolina
|
|
|
189 |
C |
p.
|
artikel
|
| 5 |
Approaching the extraction of proteins from brewing wastes using deep eutectic solvents
|
Hernández-Corroto, Ester
|
|
|
189 |
C |
p.
|
artikel
|
| 6 |
Biological activity evaluation and identification of different molecular weight peptides from wheat germ albumin
|
Tian, Shuangqi
|
|
|
189 |
C |
p.
|
artikel
|
| 7 |
Blueberry extract inhibits quorum-sensing regulators and controls Vibrio parahaemolyticus biofilms and virulence
|
Jin, Rulin
|
|
|
189 |
C |
p.
|
artikel
|
| 8 |
Calcium ions enhanced freeze-drying and spray-drying resistance of Lactiplantibacillus plantarum LIP-1 by regulation of cell wall surface proteins and related enzymes expression
|
Wang, Ruixue
|
|
|
189 |
C |
p.
|
artikel
|
| 9 |
Cardamom oil-infused paper box: Enhancing rambutan fruit post-harvest disease control with reusable packaging
|
Chaidech, Pailin
|
|
|
189 |
C |
p.
|
artikel
|
| 10 |
Changes in physicochemical properties, molecular structure and microstructure during vacuum assisted quick pickling of low-NaCl salted eggs
|
Tan, Lixin
|
|
|
189 |
C |
p.
|
artikel
|
| 11 |
Characteristics of soy protein hydrolysate nanofibrils and their stabilization mechanism for Pickering emulsion: Interfacial properties, Rheology and stability
|
An, Di
|
|
|
189 |
C |
p.
|
artikel
|
| 12 |
Characterization of strawberry purees fermented by Lactobacillus spp. based on nutrition and flavor profiles using LC-TOF/MS, HS-SPME-GC/MS and E-nose
|
Yang, Wenbo
|
|
|
189 |
C |
p.
|
artikel
|
| 13 |
Characterization of the aggregation behavior of sea bass (Lateolabrax japonicus) myofibrillar proteins mediated by different ionic strengths: Protein structures, gel properties, and emulsion stabilities
|
Wu, Yamei
|
|
|
189 |
C |
p.
|
artikel
|
| 14 |
Chemical and microstructural characterization of easy- and hard-to-cook Jack bean (Canavalia ensiformis (L.) DC.) collections
|
Purwandari, Fiametta Ayu
|
|
|
189 |
C |
p.
|
artikel
|
| 15 |
Chinese rice noodles form the viscoelastic texture by dual high-temperature retrogradation: An insight into the mechanism
|
Yan, Xiaoyan
|
|
|
189 |
C |
p.
|
artikel
|
| 16 |
Combined use of Trametes versicolor extract and sourdough fermentation to extend the microbiological shelf-life of baked goods
|
Torreggiani, Andrea
|
|
|
189 |
C |
p.
|
artikel
|
| 17 |
Combining active edible coating of Salvia macrosiphon seed enriched with liquid smoke with UV-B irradiation for button mushroom preservation
|
Amininasab, Seyed Mohammad Hossein
|
|
|
189 |
C |
p.
|
artikel
|
| 18 |
Comparison of drying methods for the retention of phenolic antioxidants in post-distillation solid residues of aromatic plants
|
Skendi, Adriana
|
|
|
189 |
C |
p.
|
artikel
|
| 19 |
Development of a high-throughput fluorescence resonance energy transfer assay for biotin in food
|
Wu, Lvliang
|
|
|
189 |
C |
p.
|
artikel
|
| 20 |
Effect of a commercial peptidase on volatile composition and sensory properties of wheat bread crumb and crust
|
Xu, Dan
|
|
|
189 |
C |
p.
|
artikel
|
| 21 |
Effect of different degrees of withering on gene expression and metabolite content of Wuyi rock tea leaves
|
Zhang, Qi
|
|
|
189 |
C |
p.
|
artikel
|
| 22 |
Effect of drying temperature on antioxidant activity, phenolic compound profile and hygroscopic behavior of pomegranate peel and seed flours
|
Wanderley, Roberta de Oliveira Sousa
|
|
|
189 |
C |
p.
|
artikel
|
| 23 |
Effect of ionic types on the characteristics of Pickering emulsions stabilized by myofibrillar proteins from hairtail (Trichiurus lepturus)
|
Wang, Jiafei
|
|
|
189 |
C |
p.
|
artikel
|
| 24 |
Effect of modified atmosphere packaging on the quality characteristics and bacterial community succession of super-chilled chicken meat in biopreservation
|
Cha, Hanying
|
|
|
189 |
C |
p.
|
artikel
|
| 25 |
Effect of particle size classification on properties of flour from jack bean: An under-utilized high protein legumes
|
Anuntagool, Jirarat
|
|
|
189 |
C |
p.
|
artikel
|
| 26 |
Effect of rapid freezing technology on quality changes of freshwater fish during frozen storage
|
Liu, Lin
|
|
|
189 |
C |
p.
|
artikel
|
| 27 |
Effects of crushing and enzyme treatment on physicochemical, fermentation performance, and antioxidant properties of qingke (hull-less barley) wort
|
Li, Li
|
|
|
189 |
C |
p.
|
artikel
|
| 28 |
Effects of defatting and cooking methods on pig large intestines volatile compounds by flavor omics and fatty acids
|
Zhang, Kaihua
|
|
|
189 |
C |
p.
|
artikel
|
| 29 |
Effects of different temperatures on electric oven drying of myrtle (Eugenia gracillima Kiaersk.) seeds modified by High Hydrostatic Pressure (HHP)
|
Feitosa, Bruno Fonsêca
|
|
|
189 |
C |
p.
|
artikel
|
| 30 |
Effects of processing on component interactions and peptide profiles of preterm infant formula based on peptidomics by Q Exactive plus analysis
|
Sun, Xiaomeng
|
|
|
189 |
C |
p.
|
artikel
|
| 31 |
Effects of Tenebrio molitor protein emulsion on the properties, and structure of myofibrillar protein gel
|
Wang, Mengman
|
|
|
189 |
C |
p.
|
artikel
|
| 32 |
Enhancing stability of curcumin-loaded casein nanoparticles by adding liposomal nanoparticles
|
Liu, Meiqi
|
|
|
189 |
C |
p.
|
artikel
|
| 33 |
Enhancing the quality of Havarti cheese: Chitosan films with nettle Urtica dioica L. extract as slice separators to retard lipid oxidation
|
Flórez, María
|
|
|
189 |
C |
p.
|
artikel
|
| 34 |
Enzymatic methods for the preparation of fragrant rapeseed oil: Effect of reducing sugars on flavor production using the Maillard reaction
|
Han, Yubo
|
|
|
189 |
C |
p.
|
artikel
|
| 35 |
Fermentation with a multi-strain to enhance the flavor of HongJun Tofu, a Chinese fermented okara food
|
Qiu, Yuanxin
|
|
|
189 |
C |
p.
|
artikel
|
| 36 |
Freeze-thaw pretreatment improves the vacuum freeze-drying efficiency and storage stability of goji berry (Lycium barbarum. L.)
|
Wang, Mengze
|
|
|
189 |
C |
p.
|
artikel
|
| 37 |
Fruit and vegetable processing by-products as functional meat product ingredients -a chance to improve the nutritional value
|
Skwarek, Patrycja
|
|
|
189 |
C |
p.
|
artikel
|
| 38 |
Gelation properties and molecular dynamics simulation of thermally induced large yellow croaker (Pseudosciaena crocea) roe protein isolate gels
|
Du, Yi-Nan
|
|
|
189 |
C |
p.
|
artikel
|
| 39 |
α-Glucosidase inhibitors derived from black soybean and their inhibitory mechanisms
|
Zheng, Yu
|
|
|
189 |
C |
p.
|
artikel
|
| 40 |
High moisture meat analogues from hemp – The effect of co-extrusion with wheat gluten and chickpea proteins on the textural properties and sensorial attributes
|
Zahari, Izalin
|
|
|
189 |
C |
p.
|
artikel
|
| 41 |
How do the phenolics and amino acids affect the antioxidant, antidiabetic and antiglycation properties of selected fruit powders?
|
Brzezowska, Jessica
|
|
|
189 |
C |
p.
|
artikel
|
| 42 |
Impact of pH and NaCl on the molecular conformation of myosin and myosin microgel and underlying mechanism: A comprehensive study using spectroscopy and molecular dynamics simulation
|
Lu, Shanshan
|
|
|
189 |
C |
p.
|
artikel
|
| 43 |
Improving the stability and anti-L. monocytogenes activity of thymol casein nanoparticles by forming eutectic solvent with lauric acid
|
Ge, Yaojin
|
|
|
189 |
C |
p.
|
artikel
|
| 44 |
Influence of an indigenous yeast, CECA, from the Ningxia wine region of China, on the yeast community dynamics and aroma of Cabernet Sauvignon wines
|
Zhang, Jing
|
|
|
189 |
C |
p.
|
artikel
|
| 45 |
Insights into the mechanism of different withering methods on flavor formation of black tea based on target metabolomics and transcriptomics
|
Huang, Wenjing
|
|
|
189 |
C |
p.
|
artikel
|
| 46 |
Interaction between Chinese quince fruit proanthocyanidins and soy protein isolate: Effects on physical and oxidative stability of oil-in-water emulsions
|
Gao, Hui-Hui
|
|
|
189 |
C |
p.
|
artikel
|
| 47 |
Lipidomics and GC-MS analyses of key lipids for volatile compound formation in crayfish meat under different thermal processing treatments
|
Zhou, Mingzhu
|
|
|
189 |
C |
p.
|
artikel
|
| 48 |
Microwave-assisted acidic hydrolysis of phytate from rye bran – Experimental procedure and model prediction
|
Mayer, Natalie
|
|
|
189 |
C |
p.
|
artikel
|
| 49 |
Mitigation mechanism of resveratrol on thermally induced trans-α-linolenic acid of trilinolenin
|
Liang, Manzhu
|
|
|
189 |
C |
p.
|
artikel
|
| 50 |
Model-based investigation of water adsorption in Achira (Canna edulis K.) biscuits
|
Collazos-Escobar, Gentil A.
|
|
|
189 |
C |
p.
|
artikel
|
| 51 |
Multi-omics analysis of microbial communities and metabolites during the fermentation of traditional Midu Juanti
|
Wang, Qi
|
|
|
189 |
C |
p.
|
artikel
|
| 52 |
New insights into influence of green composite modification on the structure, digestive, and physicochemical properties of rice flour
|
Gong, Xue
|
|
|
189 |
C |
p.
|
artikel
|
| 53 |
New pulsed electric fields approach to improve the blanching of carrots
|
Astráin-Redín, Leire
|
|
|
189 |
C |
p.
|
artikel
|
| 54 |
Novel kombucha beverages with antioxidant activity based on fruits as alternative substrates
|
Morales, Diego
|
|
|
189 |
C |
p.
|
artikel
|
| 55 |
Optimization of novel method for isolation of high purity food grade α-linolenic acid from Linum usitatissimum seeds
|
Kumar, Anurag
|
|
|
189 |
C |
p.
|
artikel
|
| 56 |
Optimizing gluten-free pasta quality: The impacts of transglutaminase concentration and kneading time on cooking properties, nutritional value, and rheological characteristics
|
Ramos, Nayara Jessica da Silva
|
|
|
189 |
C |
p.
|
artikel
|
| 57 |
Physicochemical characteristics and sensory preference of chicken ball with unripe jackfruit
|
Samutsri, Wisutthana
|
|
|
189 |
C |
p.
|
artikel
|
| 58 |
Physicochemical, microbiological and nutritional quality of fermented cricket (Acheta domesticus) paste
|
Kittibunchakul, Suwapat
|
|
|
189 |
C |
p.
|
artikel
|
| 59 |
Physicochemical properties, biological activities, and peptidome profile of grass carp swim bladder collagen hydrolysates
|
Dong, Ye
|
|
|
189 |
C |
p.
|
artikel
|
| 60 |
Physicochemical stability, microbial growth, and sensory quality of teff flour as affected by packaging materials during storage
|
Awol, Suleyman Mifta
|
|
|
189 |
C |
p.
|
artikel
|
| 61 |
Practical assay for determining residual sulfite of the wine in rapid detection or quantitative analysis
|
Huang, Luqiang
|
|
|
189 |
C |
p.
|
artikel
|
| 62 |
Preparation of high internal phase emulsions based on pumpkin seed oil body and its physicochemical properties
|
Wu, Yingying
|
|
|
189 |
C |
p.
|
artikel
|
| 63 |
Production of branched-chain flavor compounds from hydrolysis of pork myofibrillar protein by optimizing the inoculation of Limosilactobacillus fermentum YZU-06 and Staphylococcus saprophyticus CGMCC 3475
|
Chen, Lei
|
|
|
189 |
C |
p.
|
artikel
|
| 64 |
Rapid determination of two illegal additives in wheat flour by near-infrared spectroscopy and different key wavelength selection algorithms
|
Shi, Shijie
|
|
|
189 |
C |
p.
|
artikel
|
| 65 |
Relationships between Na, K, and Ca mineral nutrients in brine and table olive flesh. Nutritional labelling implications
|
López-López, A.
|
|
|
189 |
C |
p.
|
artikel
|
| 66 |
Sensory profile and the contribution of key aroma compounds in Jiang-flavor rounded-base Baijiu produced in the Chishui river basin
|
Liu, Qiuyun
|
|
|
189 |
C |
p.
|
artikel
|
| 67 |
Sodium metabisulfite mediated self-assembly behavior of silver carp myofibrillar protein and effects on covalent complexation with (−)-epigallocatechin-3-gallate
|
Du, Chenxing
|
|
|
189 |
C |
p.
|
artikel
|
| 68 |
Spent coffee grounds as a potential culture medium for γ-aminobutyric acid (GABA) production by Levilactobacillus brevis PML1
|
Alebooye, Payam
|
|
|
189 |
C |
p.
|
artikel
|
| 69 |
Sterilization of yak milk by direct steam injection (DSI) and effects on milk quality
|
Mi, Lan
|
|
|
189 |
C |
p.
|
artikel
|
| 70 |
Structural basis of mannitol-induced activation of human taste receptor PKD2L1
|
Lee, Shinhui
|
|
|
189 |
C |
p.
|
artikel
|
| 71 |
Structure-activity relationship of walnut peptide in gastrointestinal digestion, absorption and antioxidant activity
|
Li, Weijia
|
|
|
189 |
C |
p.
|
artikel
|
| 72 |
Study and development of healthier and functional meat products
|
Fernández-López, J.
|
|
|
189 |
C |
p.
|
artikel
|
| 73 |
The effect on product structure and volatile compounds of chicken liver by fermentation
|
Zou, Ye
|
|
|
189 |
C |
p.
|
artikel
|
| 74 |
The mechanism study of enhanced antioxidant capacity: Intermolecular hydrogen bonds between epigallocatechin gallate and theanine in tea
|
Wang, Yanyan
|
|
|
189 |
C |
p.
|
artikel
|
| 75 |
The restorative role and mechanism of L-lysine in yak myofibrillar protein gelling properties under malondialdehyde-induced over-oxidation damage
|
Lu, Hui-Qin
|
|
|
189 |
C |
p.
|
artikel
|
| 76 |
Thermal treatment improves the physical stability of hemp seed oleosomes during storage
|
Ma, Zhaoxiang
|
|
|
189 |
C |
p.
|
artikel
|
| 77 |
Thermoplastic extrusion technology as a tool for adding value to brewer's by-products
|
Brito, Aline D.C.
|
|
|
189 |
C |
p.
|
artikel
|
| 78 |
Transcriptome analysis reveals the mechanism of delayed softening of ‘France’ prune (Prunus domestica L.) during storage at near-freezing temperature
|
Ma, Yanyan
|
|
|
189 |
C |
p.
|
artikel
|
| 79 |
Tuning multi-purpose glycerol-based deep eutectic solvents for biocatalytic deacidification of high-acid rice bran oil: Kinetics, mechanism, and inhibition of side glycerolysis
|
Zhou, Pengfei
|
|
|
189 |
C |
p.
|
artikel
|
| 80 |
Ultrasound-assisted extraction of phenolic compounds from macadamia (Macadamia integrifolia) green peel: Purification, identification and antioxidant activities
|
Zhang, Ming
|
|
|
189 |
C |
p.
|
artikel
|
| 81 |
Utilization of polysaccharide-based high internal phase emulsion for nutraceutical encapsulation and 3D printing: Reinforcement of curcumin stability and bioaccessibility
|
Li, Xueqing
|
|
|
189 |
C |
p.
|
artikel
|
| 82 |
Utilizing HRPzyme, a cost-effective Vibrio parahaemolyticus detection method
|
Parsaeimehr, Ali
|
|
|
189 |
C |
p.
|
artikel
|
| 83 |
Valorization of fruit and vegetable by-products for extraction of pectin and its hydrocolloidal role in low-fat yoghurt processing
|
Adimas, Mekuannt Alefe
|
|
|
189 |
C |
p.
|
artikel
|
| 84 |
Widely targeted metabolomics analysis of the main bioactive compounds of Ganpu tea processing through different drying methods
|
Zhou, Jinfeng
|
|
|
189 |
C |
p.
|
artikel
|
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