| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Action mechanism of Bacillus subtilis driving the production of Paracin 1.7: Based on transcriptome-binding SPR analysis
|
Sun, Rui
|
|
|
191 |
C |
p.
|
artikel
|
| 2 |
Amadori compounds (N-(1-Deoxy-D-fructos-1-yl)-amino acid): The natural transition metal ions (Cu2+, Fe2+, Zn2+) chelators formed during food processing
|
Zhou, Renjie
|
|
|
191 |
C |
p.
|
artikel
|
| 3 |
Analysis of spices & herbs and its phenolic content by means of an electronic tongue
|
Cetó, Xavier
|
|
|
191 |
C |
p.
|
artikel
|
| 4 |
A novel endogenous antimicrobial peptide MP-4 derived from koumiss of Inner Mongolia by peptidomics, and effects on Staphylococcus aureus
|
Zhang, Mengmeng
|
|
|
191 |
C |
p.
|
artikel
|
| 5 |
Antibacterial activity of Amomum tsaoko essential oil and its interaction with Staphylococcus aureus
|
Guo, Junrui
|
|
|
191 |
C |
p.
|
artikel
|
| 6 |
Antimicrobial effects and metabolomics analysis of cell-free supernatant produced by Pediococcus acidilactici LWX 401 isolated from Yunnan traditional pickles
|
Liu, Wei-Xin
|
|
|
191 |
C |
p.
|
artikel
|
| 7 |
A polysaccharide from the seed of Gleditsia japonica var. delavayi: Extraction, purification, characterization and functional properties
|
Liu, Yun
|
|
|
191 |
C |
p.
|
artikel
|
| 8 |
Applying HS-SPME-GC-MS combined with PTR-TOF-MS to analyze the volatile compounds in coffee husks of Coffea arabica with different primary processing treatments in Yunnan
|
Wan, Li
|
|
|
191 |
C |
p.
|
artikel
|
| 9 |
Assessing the antimetabolite activity of modified vitamin B12 analogues against Lactobacillus delbrueckii and Listeria monocytogenes
|
Mestizo, Paula Daniela
|
|
|
191 |
C |
p.
|
artikel
|
| 10 |
Bienzyme photoelectrochemical biosensor for the sensitive determination of phosphatidylcholine in vegetable oil
|
Song, Yang
|
|
|
191 |
C |
p.
|
artikel
|
| 11 |
Biocontrol potential of lipopeptides produced by the novel Bacillus altitudinis strain TM22A against postharvest Alternaria rot of tomato
|
Malik, Javaria
|
|
|
191 |
C |
p.
|
artikel
|
| 12 |
Biological stabilization of Arthrospira bioactive-peptides within biopolymers: Functional food formulation; bitterness-masking and nutritional aspects
|
Akbarbaglu, Zahra
|
|
|
191 |
C |
p.
|
artikel
|
| 13 |
Black soldier fly as a New chitin source: Extraction, purification and molecular/structural characterization
|
Pedrazzani, Clara
|
|
|
191 |
C |
p.
|
artikel
|
| 14 |
Bottom-up proteomics to investigate the X-ray irradiation effects on soft cheese
|
Rigante, Elena C.L.
|
|
|
191 |
C |
p.
|
artikel
|
| 15 |
Characterization and comparison of key aroma compounds in traditional and rapid Yongchuan douchi by molecular sensory science
|
Liu, Yuying
|
|
|
191 |
C |
p.
|
artikel
|
| 16 |
Characterization of honey-like characteristic aroma compounds in Zunyi black tea and their molecular mechanisms of interaction with olfactory receptors using molecular docking
|
Sun, Zhenchun
|
|
|
191 |
C |
p.
|
artikel
|
| 17 |
Characterization of thyme essential oil composite film based on soy protein isolate and its application in the preservation of cherry tomatoes
|
Liu, Qi
|
|
|
191 |
C |
p.
|
artikel
|
| 18 |
Combination treatment of slightly acidic electrolyzed water with electron beam irradiation to mono- and mixed biofilms of Vibrio parahaemolyticus and Pseudomonas fluorescens
|
Luo, Zonghong
|
|
|
191 |
C |
p.
|
artikel
|
| 19 |
Comparative anti-microbial and anti-biofilm activities of postbiotics derived from kefir and normal raw milk lactic acid bacteria against bovine mastitis pathogens
|
Kim, Hyeon-Jin
|
|
|
191 |
C |
p.
|
artikel
|
| 20 |
Comparison of wheat germ and oil characteristics and stability by different stabilization techniques
|
Liu, Xiaojun
|
|
|
191 |
C |
p.
|
artikel
|
| 21 |
Compositional and nutritional evaluation of viscera from commercially harvested wild-caught Australian abalones (Haliotis spp.)
|
Chung, Wing H.
|
|
|
191 |
C |
p.
|
artikel
|
| 22 |
Compositional shifts in fresh-cut apples microbiome in response to application of Lactiplantibacillus plantarum assessed by next-generation sequencing
|
Zhao, Qian
|
|
|
191 |
C |
p.
|
artikel
|
| 23 |
Composition, structural, physicochemical and functional properties of dietary fiber from different tissue parts of Shatianyu (Citrus grandis L. Osbeck)
|
Deng, Mei
|
|
|
191 |
C |
p.
|
artikel
|
| 24 |
Developing a novel protocol for ready-to-eat beef sausage using superheated water (SW)-assisted radio frequency (RF) heating
|
Wang, Ke
|
|
|
191 |
C |
p.
|
artikel
|
| 25 |
Developing a predictive model of salted kimchi cabbage shelf-life using the general stability index
|
Yang, Hae-Il
|
|
|
191 |
C |
p.
|
artikel
|
| 26 |
Development and optimization of high-protein and low-saturated fat bread formulations enriched with lupin and microalgae
|
Pereira, Tatiana
|
|
|
191 |
C |
p.
|
artikel
|
| 27 |
Disrupted sugar transport and continued sugar consumption lead to sugar decline in ripe ‘Shixia’ longan fruit
|
Huang, Shilian
|
|
|
191 |
C |
p.
|
artikel
|
| 28 |
Effect of alkaline salts and whey protein isolate on the quality of rice-maize gluten-free pasta
|
Bouziane, Meryem
|
|
|
191 |
C |
p.
|
artikel
|
| 29 |
Effect of blanching, storage and drying conditions on the macro-composition, color and safety of mealworm Tenebrio molitor larvae
|
Ribeiro, José Carlos
|
|
|
191 |
C |
p.
|
artikel
|
| 30 |
Effect of calcium alginate/collagen hydrolysates beads encapsulating high-content tea polyphenols on quality characteristics of set yogurt during cold storage
|
Feng, Yaping
|
|
|
191 |
C |
p.
|
artikel
|
| 31 |
Effect of different thermal processing methods on flavor characteristics of Penaeus vannamei
|
Zhang, Caiyu
|
|
|
191 |
C |
p.
|
artikel
|
| 32 |
Effect of full fat and defatted insect meals in breadmaking quality
|
Bottle, Edgar
|
|
|
191 |
C |
p.
|
artikel
|
| 33 |
Effect of incorporation of pumpkin seed powder and chia seed powder on storage stability of fiber enriched chicken meat nuggets
|
Rani, Reetu
|
|
|
191 |
C |
p.
|
artikel
|
| 34 |
Effect of metal ions on haze formation in blackberry wine
|
Wu, Gang
|
|
|
191 |
C |
p.
|
artikel
|
| 35 |
Effect of the incorporation of liposomes loaded with rutin on the transport properties of edible film produced with hydroxypropyl methylcellulose: An in vitro release study
|
Lopez-Polo, Johana
|
|
|
191 |
C |
p.
|
artikel
|
| 36 |
Effect of thermal processing and enzymatic hydrolysis on the formation of a new industrial flavoring agent from goat bones
|
Rosa da Silva, Layane
|
|
|
191 |
C |
p.
|
artikel
|
| 37 |
Effect of ultrasonic vacuum drying on the structural characteristics of whole-egg protein powder
|
Jiang, Mengmeng
|
|
|
191 |
C |
p.
|
artikel
|
| 38 |
Effects of addition of Clitocybe squamulose on nutrients and formation of micro-nanoparticles in Chinese three-yellow chicken soup
|
Wu, Suozhu
|
|
|
191 |
C |
p.
|
artikel
|
| 39 |
Effects of cooking methods and temperatures on quality and safety of dried red peppers (Capsicum annuum L.)
|
Mun, Soo-Jeong
|
|
|
191 |
C |
p.
|
artikel
|
| 40 |
Effects of cottonseed flour and enzyme addition on the wheat flour dough characteristics and snack cracker quality
|
Wang, Naifu
|
|
|
191 |
C |
p.
|
artikel
|
| 41 |
Effects of hydroxyl radicals oxidation on digestion properties of silver carp myofibrillar protein gel
|
Zhang, Haiping
|
|
|
191 |
C |
p.
|
artikel
|
| 42 |
Effects of isolated pea protein on honeyed red ginseng manufactured by 3D printing for patients with dysphagia
|
Kim, Jiyoon
|
|
|
191 |
C |
p.
|
artikel
|
| 43 |
Effects of mutant yeast strain and distillation method on sensory characteristics and volatile compounds in Korean distilled spirit, soju
|
Chin, Young-Wook
|
|
|
191 |
C |
p.
|
artikel
|
| 44 |
Effects of progressive freeze concentration on craft beer: Volatile compounds, sensory profile, and physicochemical characteristics
|
Osorio, M.
|
|
|
191 |
C |
p.
|
artikel
|
| 45 |
Effects of resveratrol on the cell membrane and intracellular Biomacromolecules of Acetobacter sp.
|
Zhang, Ailin
|
|
|
191 |
C |
p.
|
artikel
|
| 46 |
Effects of temperature on the production of ochratoxin A by Aspergillus niger
|
Zhang, Yige
|
|
|
191 |
C |
p.
|
artikel
|
| 47 |
Effects of yeast fermentation on the quality characteristics and in vitro starch digestibility of fried-free instant noodles with rapid rehydration
|
Ji, Shengxin
|
|
|
191 |
C |
p.
|
artikel
|
| 48 |
Enhancing beef sausage packaging with calcium alginate active film infused with nisin and ε-polylysine nanoparticles and beetroot extract
|
Yaghoubi, Milad
|
|
|
191 |
C |
p.
|
artikel
|
| 49 |
Enhancing the highland barley-wheat dough network structure and bread quality using freeze-dried sourdough powder with inulin as a protectant
|
Liu, Aiping
|
|
|
191 |
C |
p.
|
artikel
|
| 50 |
Enzymatic hydrolysis and extensive heat treatment induce distinct modifications of cow's and camel milk proteins of relevance for production of infant formula
|
Maryniak, Natalia Z.
|
|
|
191 |
C |
p.
|
artikel
|
| 51 |
Evaluation of changes in the lipid profiles of dried shrimps (Penaeus vannamei) during accelerated storage based on chemical and lipidomics analysis
|
Wang, Le
|
|
|
191 |
C |
p.
|
artikel
|
| 52 |
Evaluation of flavor characteristics in tartary buckwheat (Fagopyrum tataricum) by E-nose, GC-IMS, and HS-SPME-GC-MS: Influence of different roasting temperatures
|
Fan, Xia
|
|
|
191 |
C |
p.
|
artikel
|
| 53 |
Evaluation of probiotic, safety, and anti-pathogenic properties of Levilactobacillus brevis HL6, and its potential application as bio-preservatives in peach juice
|
Alizadeh Behbahani, Behrooz
|
|
|
191 |
C |
p.
|
artikel
|
| 54 |
Evaluation of the effect of nanocellulose edible coating on strawberries inoculated with Aspergillus flavus through image analysis
|
Rabasco-Vílchez, Laura
|
|
|
191 |
C |
p.
|
artikel
|
| 55 |
Evaluation of the quality and stability of freeze-dried fruits and vegetables pre-treated by pulsed electric fields (PEF)
|
Giancaterino, Marianna
|
|
|
191 |
C |
p.
|
artikel
|
| 56 |
Evaluation of the viscoelastic properties of pork liver pâté during sterilisation observed in situ
|
Pětová, Marketa
|
|
|
191 |
C |
p.
|
artikel
|
| 57 |
Exploring microbial diversity during the artisanal Salchichón production: Food safety in the consumer spotlight
|
Bonilla-Luque, Olga María
|
|
|
191 |
C |
p.
|
artikel
|
| 58 |
Fucoidan as a carrier of antimicrobial peptide: Preparation and characterization of nisin-loaded particles
|
Gruškienė, Rūta
|
|
|
191 |
C |
p.
|
artikel
|
| 59 |
Fungal communities and their correlation with the sensory quality of rice wine from the Xiaogan and Dazhou regions in China
|
Lei, Yan
|
|
|
191 |
C |
p.
|
artikel
|
| 60 |
Gelatin from specific freshwater and saltwater fish extracted using six different methods: Component interactions, structural characteristics, and functional properties
|
Yu, Ermeng
|
|
|
191 |
C |
p.
|
artikel
|
| 61 |
Gel properties and in vitro digestion of sea bass (Lateolabrax japonicus) myofibrillar protein – Lipid composite gels: Focus on lipid type and content
|
Lan, Meijuan
|
|
|
191 |
C |
p.
|
artikel
|
| 62 |
Genomic basis of metabolome-mediated cultivar-specific flavor formation in juice sacs of the pomelo (Citrus grandis (L.) Osbeck) cultivars Shatian and Guanxi honey
|
An, Yi-min
|
|
|
191 |
C |
p.
|
artikel
|
| 63 |
Geographical specificity of metabolomic traits among Amomum villosum Lour. Fruits from different areas in China
|
Li, Arong
|
|
|
191 |
C |
p.
|
artikel
|
| 64 |
Heat penetration and quality attributes of superheated steam sterilization (SHS) home meal replacement (HMR) meat products stew
|
Ahn, Han Soo
|
|
|
191 |
C |
p.
|
artikel
|
| 65 |
High-pressure homogenization combined with alcohol treatment is effective in improving the sensory and techno-functional characteristics of Chlorella pyrenoidosa
|
Yang, Shuailing
|
|
|
191 |
C |
p.
|
artikel
|
| 66 |
Impact of atmospheric cold plasma pretreatment on morphology, structure, and chemical properties of clove (Syzygium aromaticum)
|
Alashti, Fatemeh Jamshidi
|
|
|
191 |
C |
p.
|
artikel
|
| 67 |
Impact of batter solid-water ratio and frying time on meat-analog based coated fried food
|
Bhuiyan, Md. Hafizur Rahman
|
|
|
191 |
C |
p.
|
artikel
|
| 68 |
Impact of Lallemantia royleana seed mucilage on the physicochemical, textural, rheological, and in-mouth breakdown behavior properties of cold-set whey protein isolate emulsion-filled gel
|
Salahi, Mohammad Reza
|
|
|
191 |
C |
p.
|
artikel
|
| 69 |
Impact of plasma activated water (PAW) at different temperatures on Alicyclobacillus acidoterrestris spores
|
Ribeiro, Luma Rossi
|
|
|
191 |
C |
p.
|
artikel
|
| 70 |
Impact of potato trimming acidification on protein characteristics and bacterial community during long-term storage
|
Vanleenhove, Baptiste
|
|
|
191 |
C |
p.
|
artikel
|
| 71 |
Improved protective and controlled releasing effect of flaxseed oil microcapsules with glycosylated casein as wall materials
|
Yang, Siqi
|
|
|
191 |
C |
p.
|
artikel
|
| 72 |
Improving the function of electrospun film by natural substance for active packaging application of fruits and vegetables
|
Cui, Xinzhi
|
|
|
191 |
C |
p.
|
artikel
|
| 73 |
Improving the performance of dextran–whey protein isolation microcapsules for the encapsulation of selenium-enriched peptide by Maillard reaction
|
Zhou, Jiaojiao
|
|
|
191 |
C |
p.
|
artikel
|
| 74 |
Improving the utilization efficiency of nitrogen source through co-culture of Lactobacillus strains with different nitrogen source metabolisms
|
Hu, Mengyu
|
|
|
191 |
C |
p.
|
artikel
|
| 75 |
Influence of plant proteins blend or polydextrose on freeze-dried açaí (Euterpe oleracea) sorption isotherms and thermal properties
|
Matuda, Tatiana G.
|
|
|
191 |
C |
p.
|
artikel
|
| 76 |
Inhibiting post-harvest perishability of edible beetle grubs (Oryctes spp) by blanching and pre-treatment with sodium metabisulphite and ascorbic acid
|
Maimba, Zipporah Wangari
|
|
|
191 |
C |
p.
|
artikel
|
| 77 |
Investigating the effect of Lactiplantibacillus plantarum TW57-4 in preventing biofilm formation and expression of virulence genes in Listeria monocytogenes ATCC 19115
|
Rouhi, Arezou
|
|
|
191 |
C |
p.
|
artikel
|
| 78 |
In vitro fermentation of pineapple–whey protein fermentation product on human intestinal microbiota derived from fecal microbiota transplant donors
|
Luo, Jia-wei
|
|
|
191 |
C |
p.
|
artikel
|
| 79 |
Isolation, characterization, and preliminary application of three Vibrio phages in controlling Vibrio alginolyticus
|
Gao, Rongfeng
|
|
|
191 |
C |
p.
|
artikel
|
| 80 |
Light stability and mechanism of monascus pigment under different lights
|
Zhang, Xiaowei
|
|
|
191 |
C |
p.
|
artikel
|
| 81 |
Linear and nonlinear viscoelasticity of edible o/w emulsions used as saturated fat replacers
|
Espert, M.
|
|
|
191 |
C |
p.
|
artikel
|
| 82 |
Metabolomics in action: Towards producing authentic virgin olive oil rich in bioactive compounds and with distinctive organoleptic features
|
Chaji, Salah
|
|
|
191 |
C |
p.
|
artikel
|
| 83 |
Microwave irradiation: Effect of β-glucosidase activity by modulating its structural properties in grape maceration stage
|
Yuan, Jiang-Feng
|
|
|
191 |
C |
p.
|
artikel
|
| 84 |
Non-thermal processing of watermelon and red grape juices in thin-profile continuous-flow pulsed UV light reactors: Effect on microbiological safety and nutritional value
|
Pratap-Singh, Anubhav
|
|
|
191 |
C |
p.
|
artikel
|
| 85 |
Novel concentrated O/W emulsion co-stabilized by like-charged chitosan nanoparticle and ethyl lauroyl arginate (LAE) surfactant at very low dosages
|
Su, Shupeng
|
|
|
191 |
C |
p.
|
artikel
|
| 86 |
Nutritional scores of milk and plant-based alternatives and their difference in contribution to human nutrition
|
Sterup Moore, Selina
|
|
|
191 |
C |
p.
|
artikel
|
| 87 |
Nutritional value and acceptability of chocolate with high cocoa content and green banana biomass
|
Marchioretto, Caroline
|
|
|
191 |
C |
p.
|
artikel
|
| 88 |
Nutrition and stability enhancement of yoghurt fortified with encapsulated algae oil through vortex fluidic device
|
He, Shan
|
|
|
191 |
C |
p.
|
artikel
|
| 89 |
Optimization of extraction process of Astragali radix-Paeoniae radix alba by comparing BBD-RSM and SA-BPNN and antioxidant activity
|
Chen, Qianqian
|
|
|
191 |
C |
p.
|
artikel
|
| 90 |
Particle size reduction technique for NaCl crystals as effective and applicable strategy for saltiness enhancement in solid foods
|
Zhang, Lulu
|
|
|
191 |
C |
p.
|
artikel
|
| 91 |
Peptidomics comparison of endogenous peptides derived from parent proteins in bovine colostrum and mature milk
|
Ning, Jianting
|
|
|
191 |
C |
p.
|
artikel
|
| 92 |
Physicochemical indicators coupled with statistical tools for comprehensive evaluation of the novel infrared peeling on tomatoes
|
Liu, Ying
|
|
|
191 |
C |
p.
|
artikel
|
| 93 |
Postharvest drying of walnuts: Effect of drying methods on walnut quality
|
Wu, Mengxia
|
|
|
191 |
C |
p.
|
artikel
|
| 94 |
Potential of microbial and cereal β-glucans as hydrocolloids in gluten-free oat baking
|
Sammalisto, Saara
|
|
|
191 |
C |
p.
|
artikel
|
| 95 |
Preparation and characterization of gliadin-based core-shell microcapsules by three antisolvent approaches
|
Yang, Yisu
|
|
|
191 |
C |
p.
|
artikel
|
| 96 |
Preparation, characterization and stability of water-in-oil Pickering emulsions stabilized by acylated EGCG derivatives
|
Shi, Zhaojuan
|
|
|
191 |
C |
p.
|
artikel
|
| 97 |
Preparation of photosensitive antibacterial nanocomposite film and its preservation effect on pork loin
|
Xu, Lijuan
|
|
|
191 |
C |
p.
|
artikel
|
| 98 |
Preparation of soybean protein-based nanoparticles and its application as encapsulation carriers of bioactive substances
|
Gong, Hao
|
|
|
191 |
C |
p.
|
artikel
|
| 99 |
Preparation of whey protein isolate-iron-curcumin ternary composite nanoparticles and investigation of formation mechanism
|
Ding, Xuan
|
|
|
191 |
C |
p.
|
artikel
|
| 100 |
Preparation, physicochemical characterisation and assessment of liquid and vapour phase antimicrobial activity of essential oil loaded lipid nanoparticles
|
Mukurumbira, A.R.
|
|
|
191 |
C |
p.
|
artikel
|
| 101 |
Preparation, stability and digestive properties of tea polysaccharide nanoparticles
|
Li, Shuyao
|
|
|
191 |
C |
p.
|
artikel
|
| 102 |
Prevalence of aflatoxin B1 in four kinds of fermented soybean-related products used as traditional Chinese food
|
Zhang, Jie
|
|
|
191 |
C |
p.
|
artikel
|
| 103 |
Probiotic Bacillus strains inhibit growth, biofilm formation, and virulence gene expression of Listeria monocytogenes
|
Alizadeh Behbahani, Behrooz
|
|
|
191 |
C |
p.
|
artikel
|
| 104 |
Protein oxidation/aggregation during ultrasound thawing at different powers impair the gel properties of common carp (Cyprinus carpio) myofibrillar protein
|
Sun, Qinxiu
|
|
|
191 |
C |
p.
|
artikel
|
| 105 |
Pulse electric field pretreatment delays the texture deterioration of sweet persimmon (Diospyros kaki L.) during postharvest storage
|
Lin, Sheng-Hung
|
|
|
191 |
C |
p.
|
artikel
|
| 106 |
Rapid identification of related species of vibrio by gyrB gene degenerative primers
|
Wang, Dianfu
|
|
|
191 |
C |
p.
|
artikel
|
| 107 |
Rational fabrication of count film for coliform hypersensitive enumeration based on enzyme-response compound color rendering
|
Li, Quanliang
|
|
|
191 |
C |
p.
|
artikel
|
| 108 |
Reshaping yeast metabolism and enhancing the quality of fresh-style red wine through low-temperature fermentation
|
Du, Qing
|
|
|
191 |
C |
p.
|
artikel
|
| 109 |
Revealing the microbial contributions in chili paste fermentation by inoculating in situ microbiome
|
Liu, Dantong
|
|
|
191 |
C |
p.
|
artikel
|
| 110 |
Secondary metabolite profiles and bioactivities of red raspberry juice during fermentation with Wickerhamomyces anomalus
|
Qin, Yin
|
|
|
191 |
C |
p.
|
artikel
|
| 111 |
Shedding light on the ageing of extra virgin olive oil: Probing the impact of temperature with fluorescence spectroscopy and machine learning techniques
|
Venturini, Francesca
|
|
|
191 |
C |
p.
|
artikel
|
| 112 |
Spontaneous fermentation tunes purine metabolism of tomato by modifying bacterical diversity: Based on metabonomics and microbiomics
|
Song, Xiaojuan
|
|
|
191 |
C |
p.
|
artikel
|
| 113 |
Study of the antibacterial properties of antimicrobial peptide MOp2 from Moringa oleifera seeds against S. aureus through transcriptomic techniques
|
Huang, Zhiyuan
|
|
|
191 |
C |
p.
|
artikel
|
| 114 |
Study on the sweetening mechanism of aroma compounds in yangshan peach using sensory analysis, molecular docking, and molecular dynamics simulation techniques
|
Xiao, ZuoBing
|
|
|
191 |
C |
p.
|
artikel
|
| 115 |
Targeted screening of baicalein inhibitor with controlling lipid and protein oxidation for quality preservation of grass carp fillets
|
Xu, Zeru
|
|
|
191 |
C |
p.
|
artikel
|
| 116 |
The effect of pH and heating on the aggregation behavior and gel properties of beef myosin
|
Yu, Chuanlong
|
|
|
191 |
C |
p.
|
artikel
|
| 117 |
The influence of fixation temperature on Longjing tea taste profile and the underlying non-volatile metabolites changes unraveled by combined analyses of metabolomics and E-tongue
|
Shan, Xujiang
|
|
|
191 |
C |
p.
|
artikel
|
| 118 |
The influence of nutrients on biofilm formation of an ST87 strain of Listeria monocytogenes
|
Liu, Yangtai
|
|
|
191 |
C |
p.
|
artikel
|
| 119 |
The main nutritional components in colored rice grains
|
Zhu, Jinyan
|
|
|
191 |
C |
p.
|
artikel
|
| 120 |
Transforming roasted sesame oil into oil-impregnated powder: Avant-garde plating technique in molecular cooking - Mechanisms, physicochemical properties, and quantitative release of odorant-active compounds
|
Ma, Yongzhe
|
|
|
191 |
C |
p.
|
artikel
|
| 121 |
Ultrasound-assisted alkaline hydrolysis of fish(Cyprinus carpio L.) scale gelatin: A possible curcumin delivery system with increased water solubility and sustained release
|
Liu, Jia
|
|
|
191 |
C |
p.
|
artikel
|
| 122 |
Unravelling the modes of action of autochthonous staphylococci against Aspergillus westerdijkiae and the antiochratoxigenic effect in dry-cured ham
|
Cebrián, Eva
|
|
|
191 |
C |
p.
|
artikel
|
| 123 |
Unveiling the hidden potential of nisin-permeabilized Streptococcus thermophilus as proteolysis accelerant during cheese ripening
|
Zhao, Ge
|
|
|
191 |
C |
p.
|
artikel
|
| 124 |
Variations of volatile flavors and microbial communities in Chinese Chaozhou pickle during natural fermentation revealed by GC-IMS and high-throughput sequencing
|
Chen, Qi
|
|
|
191 |
C |
p.
|
artikel
|
| 125 |
Wheat-origin Bacillus community drives the formation of characteristic metabolic profile in high-temperature Daqu
|
Zhang, Yuandi
|
|
|
191 |
C |
p.
|
artikel
|
Tijdschrift beschrijving