| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
ACE-inhibitory peptides in sodium-reduced cheese with probiotic: Identification, in silico prediction and molecular interaction
|
Wang, Zhimin
|
|
|
200 |
C |
p.
|
artikel
|
| 2 |
An Exploration of various Fructooligosaccharides production methods using novel engineered enzymes with innovative core-shell chitosan beads
|
Vacharanukrauh, Treerat
|
|
|
200 |
C |
p.
|
artikel
|
| 3 |
Application of novel engineered water nanostructures techniques for eggshell surface decontamination
|
Aminian, Shiva
|
|
|
200 |
C |
p.
|
artikel
|
| 4 |
Assessment of Pyracantha fortuneana fruit extract as a nitrite substitute on the physicochemical properties, sensorial profile, safety risks and functional properties of fermented beef sausages
|
Song, Zhaoyang
|
|
|
200 |
C |
p.
|
artikel
|
| 5 |
Can a functional cheese spread incorporating Akkermansia muciniphila deliver beneficial physicochemical and biological properties while enhancing probiotic stability and viability during aerobic storage and in vitro digestion?
|
Fonseca, Mariana
|
|
|
200 |
C |
p.
|
artikel
|
| 6 |
Characterization and optimization of gellan gum production by natural Sphingomonas sp. SM2
|
Shakeri, Monir-sadat
|
|
|
200 |
C |
p.
|
artikel
|
| 7 |
Characterization and tolerance of foodborne pathogenic bacteria in microplastic biofilm
|
Xu, Jingguo
|
|
|
200 |
C |
p.
|
artikel
|
| 8 |
Characterization of the key volatile compounds in longjing tea (Camellia sinensis) with different aroma types at different steeping temperatures by GC‒MS and GC‒IMS
|
Zhang, Huiyuan
|
|
|
200 |
C |
p.
|
artikel
|
| 9 |
Chickpea peptide as a plant-based cryoprotectant in frozen dough: Insight into the water states, gluten structures, and storage stabilities
|
Zhu, Xiangwei
|
|
|
200 |
C |
p.
|
artikel
|
| 10 |
Combination of steam explosion pretreatment and mixture design optimization as a strategy to enhance the antioxidant activity of crude polysaccharides isolated from edible mushrooms
|
Zheng, Peiying
|
|
|
200 |
C |
p.
|
artikel
|
| 11 |
Comparative studies on enhancing pea protein extraction recovery rates and structural integrity using ultrasonic and hydrodynamic cavitation technologies
|
Tang, Jiafei
|
|
|
200 |
C |
p.
|
artikel
|
| 12 |
Comparing two magnetic separation pretreatment methods for molecular detection using (q)PCR assays targeting Staphylococcus aureus in milk as models
|
Liao, Xiaoyan
|
|
|
200 |
C |
p.
|
artikel
|
| 13 |
Comparison of deodorized post-fermentation corn oil to commercial corn germ oil.
|
Susik, Justyna
|
|
|
200 |
C |
p.
|
artikel
|
| 14 |
Comparison of different drying technologies for coffee pulp tea: Changes in color, taste, bioactive and aroma components
|
Hu, Dongsheng
|
|
|
200 |
C |
p.
|
artikel
|
| 15 |
Consumption of Korean rice wine alters certain human gut microbial genera in different ways from consumption of other alcoholic beverages: A randomized, cross-over trial
|
Cha, Jeongmin
|
|
|
200 |
C |
p.
|
artikel
|
| 16 |
Determination of glyphosate, glufosinate, and metabolites in honey based on different detection approaches supporting food safety and official controls
|
Rampazzo, Giulia
|
|
|
200 |
C |
p.
|
artikel
|
| 17 |
Development of phage cocktail for controlling colistin-resistant Escherichia coli harboring mcr-1 and its biofilm formation in retail raw chicken
|
Shin, Hojun
|
|
|
200 |
C |
p.
|
artikel
|
| 18 |
Effect of freezing pretreatment on the mitigation of acrylamide in potato chips and French fries
|
Zhong, Shuping
|
|
|
200 |
C |
p.
|
artikel
|
| 19 |
Effect of Lacticaseibacillus rhamnosus L08 fermentation on xanthine oxidase inhibitory activity and flavour profile of honeysuckle (Lonicera japonica thunb.)
|
Song, Yan
|
|
|
200 |
C |
p.
|
artikel
|
| 20 |
Effect of polysaccharide on rheology of dough, microstructure, physicochemical properties and quality of fermented hollow dried noodles
|
Hu, Zhiyuan
|
|
|
200 |
C |
p.
|
artikel
|
| 21 |
Effect of Stevia rebaudiana stem waste extract on lipid oxidation of salted-dried Pacific saury during chilled storage
|
Yu, Hui
|
|
|
200 |
C |
p.
|
artikel
|
| 22 |
Effects of aging on the bioactive flavonoids and fungal diversity of Pericarpium Citri Reticulatae (Citrus reticulata ‘Chachi’)
|
Chen, Linhong
|
|
|
200 |
C |
p.
|
artikel
|
| 23 |
Effects of corona discharge plasma pretreatment on the drying kinetics and quality attributes of lily (Lilium davidii var. unicolor) bulbs
|
Wang, Lixia
|
|
|
200 |
C |
p.
|
artikel
|
| 24 |
Effects of dietary lipids on bioaccessibility and bioavailability of natural carotenoids
|
Yan, Xueyu
|
|
|
200 |
C |
p.
|
artikel
|
| 25 |
Effects of electrohydrodynamics on drying characteristics and volatile profiles of goji berry (Lycium barbarum L.)
|
Zhang, Jie
|
|
|
200 |
C |
p.
|
artikel
|
| 26 |
Enhanced performance of cyclodextrin glycosyltransferase by immobilization on amine-induced macroporous metal organic framework
|
Ogunbadejo, Babatunde A.
|
|
|
200 |
C |
p.
|
artikel
|
| 27 |
Enriching absinthe bitters with stilbenes and lignans from waste plant materials
|
Dočekalová, Hana
|
|
|
200 |
C |
p.
|
artikel
|
| 28 |
Esters and higher alcohols regulation to enhance wine fruity aroma based on oxidation-reduction potential
|
Qu, Jianing
|
|
|
200 |
C |
p.
|
artikel
|
| 29 |
Evaluation of the performance of a three-strains lactic acid bacteria cocktail for the control of Listeria monocytogenes on marinated lean pork
|
Barcenilla, C.
|
|
|
200 |
C |
p.
|
artikel
|
| 30 |
Fabrication, characterization and in vitro controlled-releasing of naringin nano-particles encapsulated by chitosan-carboxymethyl konjac glucomannan
|
Wei, Yanjun
|
|
|
200 |
C |
p.
|
artikel
|
| 31 |
Flavor and sensory profile of kombucha fermented with raw Pu-erh tea and evaluation of the antioxidant properties
|
Zhang, Jing
|
|
|
200 |
C |
p.
|
artikel
|
| 32 |
Functionalization of wheat bread with prebiotic dietary insoluble fiber from orange-fleshed sweet potato peel and haricot bean flours
|
Admasu, Fasika
|
|
|
200 |
C |
p.
|
artikel
|
| 33 |
Ginsenoside stability and antioxidant activity of Korean red ginseng (Panax ginseng CA meyer) extract as affected by temperature and time
|
Lee, Kyo-Yeon
|
|
|
200 |
C |
p.
|
artikel
|
| 34 |
Hydrogen sulfide inhibits tomato fruit ripening by restraining fruit softening and ethylene production
|
Chen, Xinfang
|
|
|
200 |
C |
p.
|
artikel
|
| 35 |
Identifying the sensory profiles of naturally fermented table olives and their application to industrially processed cultivars
|
López-López, A.
|
|
|
200 |
C |
p.
|
artikel
|
| 36 |
Impact of maltodextrin, egg white protein addition and microwave-assisted foam mat drying on drying kinetics, microstructures, physicochemical and quality attributes of jackfruit juice powder
|
Islam, Md Zohurul
|
|
|
200 |
C |
p.
|
artikel
|
| 37 |
Importance of pressing temperature on protein enrichment by electrostatic separation of rapeseed press cakes
|
Alpiger, Simone B.
|
|
|
200 |
C |
p.
|
artikel
|
| 38 |
Improving salidroside stability using water-in-oil-in-water emulsion with whey protein isolate: Formation and characterization
|
Zhang, Qian
|
|
|
200 |
C |
p.
|
artikel
|
| 39 |
Influence of enzyme treatment approach on the phenolics content and antioxidant potential of sorghum grain samples
|
Kovács, Tamás
|
|
|
200 |
C |
p.
|
artikel
|
| 40 |
Insights into the enzymatic synthesis of alcoholic flavor esters with molecular docking analysis
|
Bian, Yiran
|
|
|
200 |
C |
p.
|
artikel
|
| 41 |
Internal quality evaluation of ‘Fuji’ apples during storage based on bulk optical properties or diffuse reflection and transmission spectra
|
Hu, Dong
|
|
|
200 |
C |
p.
|
artikel
|
| 42 |
Multi-omics co-analysis of the differences in microbial species composition and function between spontaneous and inoculated wine fermentation must
|
Wang, Lin
|
|
|
200 |
C |
p.
|
artikel
|
| 43 |
Occurrence, antimicrobial resistance, and molecular characteristics of Salmonella enterica serovar 1,4,[5],12:i:- from food and patients in China
|
Yang, Xiaojuan
|
|
|
200 |
C |
p.
|
artikel
|
| 44 |
Phenolic composition of Hemerocallis citrina borani and enhancement of release and antioxidant efficacy through an emulsion-based delivery system during in vitro digestion
|
Mu, Yuwen
|
|
|
200 |
C |
p.
|
artikel
|
| 45 |
Physicochemical characterization of the fraction components of the theabrownin isolates from Pu'er tea
|
Zhang, Yuxue
|
|
|
200 |
C |
p.
|
artikel
|
| 46 |
Pilot-scale plasma activated water treatment for decontaminating romaine lettuce and steamed rice cakes
|
Han, Jin-Young
|
|
|
200 |
C |
p.
|
artikel
|
| 47 |
Plant-based products: Analysis of international regulations and strategies used for designation and labeling in Brazil
|
Pereira, Crislei Gonçalves
|
|
|
200 |
C |
p.
|
artikel
|
| 48 |
Plasma activated water (PAW), Ozonated water (OW) and Slightly acidic electrolytic water (SAEW) treated tilapia fillets during chilled storage: A comparative study on quality changes and related mechanisms
|
Huang, Zhiliang
|
|
|
200 |
C |
p.
|
artikel
|
| 49 |
Preparation, characterization, and application of pH-responsive biodegradable intelligent indicator film based on rose anthocyanins
|
Wang, Cuntang
|
|
|
200 |
C |
p.
|
artikel
|
| 50 |
Preparation of a curcumin oil bodies delivery system based on pH-Shift treatment: Physicochemical properties, protein structure, and digestive properties
|
Kang, Mengxue
|
|
|
200 |
C |
p.
|
artikel
|
| 51 |
Preparation of low-fat and shape-preserving walnut via combined carbon dioxide osmotic treatment and subcritical fluid defatting
|
Guo, Tingting
|
|
|
200 |
C |
p.
|
artikel
|
| 52 |
Proximate composition, physico-chemical, techno-functional, amino acid profile, fatty acid profile, nutritional quality, antioxidant, anti-amylase and anti-lipase properties of bee bread, royal jelly, and bee propolis
|
Hashemirad, Fatemeh-Sadat
|
|
|
200 |
C |
p.
|
artikel
|
| 53 |
Purification, characterization, and identification of a novel bacteriocin produced by Lacticaseibacillus casei KLS1, and its antimicrobial mechanism against Staphylococcus aureus
|
Xue, Xiaoge
|
|
|
200 |
C |
p.
|
artikel
|
| 54 |
Quality and active constituents of safflower seed oil: A comparison of cold pressing, hot pressing, Soxhlet extraction and subcritical fluid extraction
|
Hou, Nai-Chang
|
|
|
200 |
C |
p.
|
artikel
|
| 55 |
Reactivity of amino acid residues towards 4-methylbenzoquinone: Effect on the site-specificity of quinone-protein reaction
|
Li, Yuting
|
|
|
200 |
C |
p.
|
artikel
|
| 56 |
Role of processing and encapsulation in the protection and bioaccessibility of phenolic compounds from Chilean Tórtola common bean (Phaseolus vulgaris L.)
|
Contreras, Ángela
|
|
|
200 |
C |
p.
|
artikel
|
| 57 |
Self-assembled sensing interface based on specific aptamer functionalized Ti3C2 MXene for ultrasensitive antibiotic detection in milk
|
Xiong, Shuyue
|
|
|
200 |
C |
p.
|
artikel
|
| 58 |
Structural identification and immunomodulatory effects of chicken egg white glycopeptides
|
He, Hong
|
|
|
200 |
C |
p.
|
artikel
|
| 59 |
Transcriptomics analysis of the mechanism behind Lactobacillus rhamnosus Gr18 biofilm formation in an Mn2+-deficient environment
|
Liu, Yangshuo
|
|
|
200 |
C |
p.
|
artikel
|
| 60 |
Unlocking functional lipid ingredients from algae by food-grade biosolvents and ultrasound-assisted extraction for nutritional applications
|
Marques, Francisca
|
|
|
200 |
C |
p.
|
artikel
|
| 61 |
Unveiling the dynamic microbial succession and metabolic characteristics during traditional fermentation of hainan shanlan rice wine
|
Guo, Xiaoxue
|
|
|
200 |
C |
p.
|
artikel
|
| 62 |
Widely targeted metabolomics reveals dynamic alterations in colostrum, transitional, and mature milk of jennies
|
Yang, Yixin
|
|
|
200 |
C |
p.
|
artikel
|
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