| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Amorphous iron-catecholates featuring efficient peroxidase-like activity for quick colorimetric detection of tannic acid
|
Wu, Cunhui
|
|
|
197 |
C |
p.
|
artikel
|
| 2 |
Analysis of genotype-by-environment effects on starch content in 281 Tartary buckwheat varieties and evaluation of the physicochemical properties of two elite varieties
|
Hou, Siyu
|
|
|
197 |
C |
p.
|
artikel
|
| 3 |
A novel strategy to transform mango peel waste into useful product– Preparing antibacterial film containing tea polyphenols for chicken breast preservation
|
Chen, Zhanpeng
|
|
|
197 |
C |
p.
|
artikel
|
| 4 |
Assessing the digestibility and estimated bioavailability/ bioaccessibility of plant-based proteins and minerals from soy, pea, and faba bean ingredients
|
Auer, Jaqueline
|
|
|
197 |
C |
p.
|
artikel
|
| 5 |
Bacillus velezensis stimulated the absorption of iodine to improve antioxidants and delay post-harvest senescence in microgreens
|
Wang, Rongbo
|
|
|
197 |
C |
p.
|
artikel
|
| 6 |
Changes in meat compositions in marinated broiler Pectoralis major with the woody breast condition
|
Zhang, Jian
|
|
|
197 |
C |
p.
|
artikel
|
| 7 |
Characterization of key aroma compounds in cold brew coffee prepared by negative-pressure extraction technology and its changes during storage
|
Wang, Yuqin
|
|
|
197 |
C |
p.
|
artikel
|
| 8 |
Colloidal study on the texture of sous vide (SV)-processed Tibetan chicken breast with human-machine collaborated electromyography analysis
|
Niu, Fengnan
|
|
|
197 |
C |
p.
|
artikel
|
| 9 |
Comparative study on the target sequences of thaumatin-like protein (TLP) and internal transcribed spacer (ITS) in the detection of corn component in edible oil by ladder-shape melting temperature isothermal amplification (LMTIA)
|
Xiao, Fugang
|
|
|
197 |
C |
p.
|
artikel
|
| 10 |
Comparative survival study of Bacillus coagulans and Enterococcus faecium microencapsulated in chitosan-alginate nanoparticles in simulated gastrointestinal condition
|
Golnari, Mohsen
|
|
|
197 |
C |
p.
|
artikel
|
| 11 |
Comparison of microbial communities and nitrite formation in two different beet sugar extraction systems
|
Birke, R.R.
|
|
|
197 |
C |
p.
|
artikel
|
| 12 |
Comprehensive comparison of a new technology with traditional methods for extracting Ougan (Citrus reticulata cv. Suavissima) seed oils: Physicochemical properties, fatty acids, functional components, and antioxidant activities
|
Yang, Huaxia
|
|
|
197 |
C |
p.
|
artikel
|
| 13 |
Correlation between the bacterial flora and sensory quality of Bayannur sour porridge
|
Ma, Jiajia
|
|
|
197 |
C |
p.
|
artikel
|
| 14 |
Development of active packaging material based on polycaprolactone/hydroxypropyl methylcellulose nanofibers containing carbon dot nanoparticles for meat preservation
|
Ahmadi, Shaghayegh
|
|
|
197 |
C |
p.
|
artikel
|
| 15 |
Effect of different inactivation condition on Lactobacillus gasseri and Lactobacillus plantarum: Culturability, cell integrity and morphology
|
Gholian, Mohammad Mahdi
|
|
|
197 |
C |
p.
|
artikel
|
| 16 |
Effect of dried honey powder on the quality and flavor of Chinese steamed buns premicrofermented with Pediococcus pentosaceus
|
Zheng, Qi
|
|
|
197 |
C |
p.
|
artikel
|
| 17 |
Effect of rosmarinic acid covalent conjugation on the structure and allergenic capacity of ovalbumin
|
Shang, Jieli
|
|
|
197 |
C |
p.
|
artikel
|
| 18 |
Effect of ultrasound and additives treatment as mitigation strategies to reduce acrylamide formation in potato crisps on industrial scale
|
Bruno, Francesca
|
|
|
197 |
C |
p.
|
artikel
|
| 19 |
Effects of bifenthrin pesticide on fermented cultures and metabolite profiles of kombucha tea
|
Wongmaneepratip, Wanwisa
|
|
|
197 |
C |
p.
|
artikel
|
| 20 |
Effects of whole wheat flour on frozen dough and steamed bread during freeze-thaw cycles
|
Li, Yan
|
|
|
197 |
C |
p.
|
artikel
|
| 21 |
Enhancing antioxidant activity and modulating FODMAPs levels in inoculated sourdough rye bread
|
Pejcz, Ewa
|
|
|
197 |
C |
p.
|
artikel
|
| 22 |
Enhancing the nutritional value and functional properties of mango pulp via lactic acid bacteria fermentation
|
Laophongphit, Areeya
|
|
|
197 |
C |
p.
|
artikel
|
| 23 |
Evaluation of chemical quality attributes in bruised bananas during storage
|
Al-Dairi, Mai
|
|
|
197 |
C |
p.
|
artikel
|
| 24 |
Exploring the contribution of temperature-adapted microbiota to enzyme profile of saccharification in Daqu using metagenomics and metaproteomics
|
Yang, Yang
|
|
|
197 |
C |
p.
|
artikel
|
| 25 |
Formation by high power ultrasound of mimicking human fat emulsions stabilized with milk fat globule membrane
|
Li, Jing
|
|
|
197 |
C |
p.
|
artikel
|
| 26 |
Functional components and antioxidant activity were improved in ginger fermented by Bifidobacterium adolescentis and Monascus purpureus
|
Tan, Yumei
|
|
|
197 |
C |
p.
|
artikel
|
| 27 |
Green tea marinades can reduce formaldehyde of pan-fried pork via Mannich reaction mechanism
|
Bi, Tian
|
|
|
197 |
C |
p.
|
artikel
|
| 28 |
Impact of cocoa butter and medium chain triglycerides ratios on processing stability, supersaturation, and digestive properties of curcumin-loaded nanostructured lipid carriers
|
Abdullah,
|
|
|
197 |
C |
p.
|
artikel
|
| 29 |
Impact of pulsed electric field treatment on barley germination for malting
|
Saxton, Rose
|
|
|
197 |
C |
p.
|
artikel
|
| 30 |
Improving chicken meat shelf-life: Coating with whey protein isolate, nanochitosan, bacterial nanocellulose, and cinnamon essential oil
|
Sheerzad, Sadaqat
|
|
|
197 |
C |
p.
|
artikel
|
| 31 |
Influence of temperature on ‘Rojo Brillante’ persimmon drying. Quality characteristics and drying kinetics
|
Cervera-Chiner, Lourdes
|
|
|
197 |
C |
p.
|
artikel
|
| 32 |
Inhibition of Salmonella growth in exudates drained from poultry meat by bacteriophage cocktail-containing absorbent food pad
|
Lee, Inho
|
|
|
197 |
C |
p.
|
artikel
|
| 33 |
Interactions between two strains of lactic acid bacteria and Laetiporus sulphureus strain FH24 and FH319, and Wolfiporia cocos strain FH9 mycelium
|
Todorov, Sanne Kjærulf
|
|
|
197 |
C |
p.
|
artikel
|
| 34 |
Interfacial behavior and antioxidant effect of esterified peptide FSEY (a hazelnut-derived tetrapeptide) in oil-in-water emulsions
|
Shi, Chenshan
|
|
|
197 |
C |
p.
|
artikel
|
| 35 |
Isolation and assessment of novel exopolysaccharide-producing Weissella confusa ABRIIFBI-96 isolated from an Iranian homemade dairy fermented food “Tof” as a main starter culture for probiotic fermented milk
|
Nami, Yousef
|
|
|
197 |
C |
p.
|
artikel
|
| 36 |
Lipidomics reveals the effect of hot-air drying on the quality characteristics and lipid oxidation of Tai Lake whitebait (Neosalanx taihuensis Chen)
|
Xu, Mingfeng
|
|
|
197 |
C |
p.
|
artikel
|
| 37 |
Machine learning-assisted FTIR spectra to predict freeze-drying curve of food
|
Liu, Xihui
|
|
|
197 |
C |
p.
|
artikel
|
| 38 |
Mechanisms and factors influencing the ability of lactic acid bacteria on reducing biogenic amines in fermented food: A mini review
|
Ma, Xiayin
|
|
|
197 |
C |
p.
|
artikel
|
| 39 |
Microencapsulation of Citrus latifolia peel essential oil by spray-drying using maltodextrin: Characterization, antimicrobial activities, and release profile
|
Van, Chi Khang
|
|
|
197 |
C |
p.
|
artikel
|
| 40 |
Modification of starch digestibility and phenolic bioaccessibility in phenolic-rich flours by physical treatments with ferulic acid followed by vacuum oven and freeze-drying
|
Fiecke, Chelsey
|
|
|
197 |
C |
p.
|
artikel
|
| 41 |
Modulatory effects of tryptophan on advanced glycation end products formation and flavor enhancement in high-protein intermediate-moisture food during storage
|
Zheng, Xiaoyan
|
|
|
197 |
C |
p.
|
artikel
|
| 42 |
Moisture, rheology and structure of deacetylated konjac glucomannan-treated dough and the performance of steamed bread under frozen storage
|
Duan, Bodong
|
|
|
197 |
C |
p.
|
artikel
|
| 43 |
Multi-omics analysis provides insights into the enhancement of β-carotene and torularhodin production in oleaginous red yeast Sporobolomyces pararoseus under H2O2-induced oxidative stress
|
Li, Chunji
|
|
|
197 |
C |
p.
|
artikel
|
| 44 |
Novel insights into flavor formation in whey fermented wine: A study of microbial metabolic networks
|
Yang, Yang
|
|
|
197 |
C |
p.
|
artikel
|
| 45 |
Nutritional and functional properties of photosynthetic microorganism proteins: A comparison with soy protein isolate and wheat protein
|
Ma, Yurong
|
|
|
197 |
C |
p.
|
artikel
|
| 46 |
Nutritional optimization through linear programming of climate-smart and gluten free pasta
|
Pinel, P.
|
|
|
197 |
C |
p.
|
artikel
|
| 47 |
Optimization of ultrasound assisted extraction and characterization of functional properties of dietary fiber from oat cultivar S2000
|
Ibrahim, Muhammad Suhail
|
|
|
197 |
C |
p.
|
artikel
|
| 48 |
Pine nut skin as a source of phytosterols and alkanediols - Hypocholesterolemic potential and development of sustainable vegan emulsifiers
|
Silva, Soraia P.
|
|
|
197 |
C |
p.
|
artikel
|
| 49 |
Preparation of pickering emulsions stabilised by octenyl succinic anhydride modified α-cyclodextrins for improving storage stability and curcumin bioavailability
|
Hao, Zongwei
|
|
|
197 |
C |
p.
|
artikel
|
| 50 |
Production of extruded functional snacks based on resistant starch using waste rice and whey milk
|
Bayomy, Hala M.
|
|
|
197 |
C |
p.
|
artikel
|
| 51 |
Rapid and visual detection of Listeria monocytogenes based on polymerase spiral reaction in fresh-cut fruit
|
Zhang, Moran
|
|
|
197 |
C |
p.
|
artikel
|
| 52 |
Rapid discrimination of xiaokeng green tea geographical origin using surface-enhanced Raman spectroscopy coupled with chemometrics
|
Chen, Yingqi
|
|
|
197 |
C |
p.
|
artikel
|
| 53 |
Reduction of Campylobacter on broiler carcasses using slurry ice
|
Takeuchi-Storm, Nao
|
|
|
197 |
C |
p.
|
artikel
|
| 54 |
Respiratory depression driven by redox disorder as antibacterial mechanism of linalool emulsion against Pseudomonas aeruginosa and its application on pork
|
He, Rongrong
|
|
|
197 |
C |
p.
|
artikel
|
| 55 |
Robust enzyme-iron oxide nanoparticle composites entrapped in mesoporous silica nanospheres and their properties
|
Hwang, Ee Taek
|
|
|
197 |
C |
p.
|
artikel
|
| 56 |
Role of superfine grinding in purple-whole-wheat flour. Part Ⅰ: Impacts of size reduction on anthocyanin profile, physicochemical and antioxidant properties
|
Jiang, Yingfen
|
|
|
197 |
C |
p.
|
artikel
|
| 57 |
Seaweed extract as an effective dough conditioner in bread manufacturing
|
Aabel, Lukas Salvó
|
|
|
197 |
C |
p.
|
artikel
|
| 58 |
Structural characteristics, functional properties and nutritional value of walnut protein by limited enzymatic hydrolysis
|
Feng, Li
|
|
|
197 |
C |
p.
|
artikel
|
| 59 |
The physicochemical properties of β-carotene emulsions stabilized by whey protein/octenyl succinic anhydride (OSA)-modified-starch complexes: Influence of OSA substitution degree of starch
|
Lin, Quanquan
|
|
|
197 |
C |
p.
|
artikel
|
| 60 |
Ultrasonic–microwave synergistic liquid–liquid microextraction based on solidified floating organic droplets for extraction of histamine in beer and fish and exploration of the extraction process
|
Jin, Furong
|
|
|
197 |
C |
p.
|
artikel
|
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