| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A comparative study of the physicochemical, microbial, and metabolic profiling of kimchi during long-term fermentation under varying salinity conditions
|
Lee, Do-Yeon
|
|
|
196 |
C |
p.
|
artikel
|
| 2 |
Alcoholic beverages reduce oxidation during in vitro gastrointestinal digestion of meat and fish, but induce fatty acid ethyl ester formation
|
Van Hecke, Thomas
|
|
|
196 |
C |
p.
|
artikel
|
| 3 |
Antibacterial, anti-biofilm activity and underlying mechanism of garlic essential oil in water nanoemulsion against Listeria monocytogenes
|
Liu, Miaomiao
|
|
|
196 |
C |
p.
|
artikel
|
| 4 |
Characteristic flavor compounds in Guizhou green tea and the environmental factors influencing their formation: Investigation using stable isotopes, electronic nose, and headspace-gas chromatography ion migration spectrometry
|
Ge, Yonghui
|
|
|
196 |
C |
p.
|
artikel
|
| 5 |
Characterization and emulsion stability of soybean protein isolate/soybean peptide and ginseng polysaccharide conjugates
|
Tao, Li
|
|
|
196 |
C |
p.
|
artikel
|
| 6 |
Comparative assessment of post-salting treatments for shelf-life extension of salted kimchi cabbage
|
Yang, Hae-Il
|
|
|
196 |
C |
p.
|
artikel
|
| 7 |
Comparison of microwave and vacuum oven drying on the amino acid composition and antioxidant properties of black soldier fly (Hermetia illucens) prepupae
|
Lier, Inn Suang
|
|
|
196 |
C |
p.
|
artikel
|
| 8 |
Development of soy protein isolate films incorporated with phycocyanin-loaded nanoliposomes to maintain shrimp freshness
|
Nami, Behnam
|
|
|
196 |
C |
p.
|
artikel
|
| 9 |
Dielectric barrier discharge cold plasma collaborated with coconut exocarp flavonoids: A promising technology for oyster preservation under refrigerated storage
|
Zhao, Mantong
|
|
|
196 |
C |
p.
|
artikel
|
| 10 |
Effect of curdlan on improving dough rheological properties and performance of corresponding steamed bread
|
Zhao, Beibei
|
|
|
196 |
C |
p.
|
artikel
|
| 11 |
Effect of different drying methods on the drying characteristics, chemical properties and antioxidant capacity of Ziziphus jujuba var. Spinosa fruit
|
Xue, Tao-Tao
|
|
|
196 |
C |
p.
|
artikel
|
| 12 |
Effects of cutting height and storage length on fermentation characteristics, microbial community, co-occurrence networks, potential functionality and pathogenic risk of fermented sweet sorghum stem
|
Zhao, Jie
|
|
|
196 |
C |
p.
|
artikel
|
| 13 |
Effects of different isolation methods on the structure and functional properties of starch from tiger nut (Cyperus esculentus L.) meal
|
Zhang, Run-Yang
|
|
|
196 |
C |
p.
|
artikel
|
| 14 |
Effects of different pH values and monovalent/divalent cations in washing on the physicochemical characteristics of silver carp surimi gel
|
Wang, Yudong
|
|
|
196 |
C |
p.
|
artikel
|
| 15 |
Effects of ultrasound combined with hydrothermal treatment on the quality of brown rice
|
Liu, Xinyu
|
|
|
196 |
C |
p.
|
artikel
|
| 16 |
Fabrication and characterization of fat crystal-stabilized W/O high internal phase Pickering emulsions (HIPPEs) as a low-fat alternative margarine
|
Zhang, Rixin
|
|
|
196 |
C |
p.
|
artikel
|
| 17 |
Heterologous expression of small heat shock protein by Oenococcus oeni improves its ethanol tolerance
|
He, Xi
|
|
|
196 |
C |
p.
|
artikel
|
| 18 |
High hydrostatic pressure combined with high-temperature short time pasteurization improves the quality characteristics and extends the shelf life of donkey milk
|
Gong, Han
|
|
|
196 |
C |
p.
|
artikel
|
| 19 |
Incorporation of ginseng extract to reduce cooking-induced heterocyclic aromatic amines in roasted chicken
|
Yao, Guangming
|
|
|
196 |
C |
p.
|
artikel
|
| 20 |
Isolation, purification, degradation of citrus pectin and correlation between molecular weight and their biological properties
|
Guo, Huan
|
|
|
196 |
C |
p.
|
artikel
|
| 21 |
Lachancea thermotolerans fermentative metabolism is enhanced by chitosan under winemaking conditions
|
Vicente, Javier
|
|
|
196 |
C |
p.
|
artikel
|
| 22 |
Physicochemical properties and sensory features of ripened, industrially prepared sausages, enriched with olive leaf extract to replace nitrite and nitrate
|
Totaro, Michela Pia
|
|
|
196 |
C |
p.
|
artikel
|
| 23 |
Profiling of microbial populations present in ground beef and plant-based meat analogues
|
Li, Xiran
|
|
|
196 |
C |
p.
|
artikel
|
| 24 |
Rapid analysis of flaxseed oil quality during frying process based on Raman spectroscopy combined with peak-area-ratio method
|
Hua, Yisheng
|
|
|
196 |
C |
p.
|
artikel
|
| 25 |
Red pitaya (Hylocereus polyrhizus) as a source of betalains and phenolic compounds: Ultrasound extraction, microencapsulation, and evaluation of stability
|
Rodrigues Vieira, Thaís Regina
|
|
|
196 |
C |
p.
|
artikel
|
| 26 |
Structural and functional properties of protein hydrolysates from myofibrillar protein of crocodile (Crocodylus siamensis) meat
|
Luo, Ji
|
|
|
196 |
C |
p.
|
artikel
|
| 27 |
Technological traits and mitigation activity of autochthonous lactic acid bacteria from mediterranean fermented meat-products
|
Milani, Giovanni
|
|
|
196 |
C |
p.
|
artikel
|
| 28 |
Temporal and spatial variation of bacterial and fungal communities in rice grains during depot storage
|
Huang, Tao
|
|
|
196 |
C |
p.
|
artikel
|
| 29 |
The interaction between mulberry leaf polyphenols and polysaccharides during digestion and colon fermentation
|
Zou, Yuxiao
|
|
|
196 |
C |
p.
|
artikel
|
| 30 |
The physicochemical properties, microstructure, and stability of diacylglycerol-loaded multilayer emulsion based on protein and polysaccharides
|
Diao, Xiaoqin
|
|
|
196 |
C |
p.
|
artikel
|
| 31 |
Wavelength-specific UV-C inactivation kinetics of foodborne pathogens in stirred liquid suspensions and droplets on contact surfaces
|
Pendyala, Brahmaiah
|
|
|
196 |
C |
p.
|
artikel
|
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