| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A broad-spectrum broth rapidly and completely repairing the sublethal injuries of Escherichia coli caused by freezing and lactic acid alone or in combination for accurate enumeration
|
Zeng, Miao
|
|
|
201 |
C |
p.
|
artikel
|
| 2 |
A fast method for predicting adenosine content in porcini mushrooms using Fourier transform near-infrared spectroscopy combined with regression model
|
Deng, Guangmei
|
|
|
201 |
C |
p.
|
artikel
|
| 3 |
Analysis of spore prevalence and sporulation potential in prepackaged meat products
|
Li, Mengya
|
|
|
201 |
C |
p.
|
artikel
|
| 4 |
An investigation into the probiotic, anti-bacterial, anti-biofilm, and safety properties of Lactococcus lactis NJ414
|
Alizadeh Behbahani, Behrooz
|
|
|
201 |
C |
p.
|
artikel
|
| 5 |
Artichoke extract and human bifidobacteria to attain symbiotic sheep milk cheeses
|
Rodríguez-Mínguez, Eva
|
|
|
201 |
C |
p.
|
artikel
|
| 6 |
Assessment of salmon sashimi processing conditions for Listeria monocytogenes cross-contamination and effectiveness of CLPSO-BP neural network model constructed for predicting microbial transfer
|
Zhou, Ziwen
|
|
|
201 |
C |
p.
|
artikel
|
| 7 |
Changes in bacterial community characteristics on surface of fresh-cut yams during cold storage after ethanol combined ascorbic acid washing
|
Gao, Jia
|
|
|
201 |
C |
p.
|
artikel
|
| 8 |
Characteristics of lacto-fermented whey, milk, hemp and lupine proteins
|
Bartkiene, Elena
|
|
|
201 |
C |
p.
|
artikel
|
| 9 |
Chemical composition, phytochemical content, and antioxidant activity of hazelnut (Corylus avellana L.) skins from Oregon
|
Pfeil, Jake A.
|
|
|
201 |
C |
p.
|
artikel
|
| 10 |
Comparison of various drying methods on color, texture, nutritional components, and antioxidant activity of tumorous stem mustard
|
Zheng, Qiaoran
|
|
|
201 |
C |
p.
|
artikel
|
| 11 |
Developing a functional gluten-free sourdough bread by incorporating quinoa, amaranth, rice and spirulina
|
Peñalver, Rocío
|
|
|
201 |
C |
p.
|
artikel
|
| 12 |
Development of a novel cocoa butter equivalent from mahua oil - palm stearin blend through two-stage solvent fractionation
|
Thilakarathna, R.C.N.
|
|
|
201 |
C |
p.
|
artikel
|
| 13 |
Differences in analytical methods affect the analytical values of soluble solids, free sugar, and organic acid content of strawberries
|
Ikegaya, Atsushi
|
|
|
201 |
C |
p.
|
artikel
|
| 14 |
Effect of different pretreatment techniques on quality characteristics, chemical composition, antioxidant capacity and flavor of cold-pressed rapeseed oil
|
Jiang, Lu
|
|
|
201 |
C |
p.
|
artikel
|
| 15 |
Effects of storage conditions and packaging materials on the postharvest quality of fresh Chinese tomatoes and the optimization of the tomatoes' physiochemical properties using machine learning techniques
|
El-Mesery, Hany S.
|
|
|
201 |
C |
p.
|
artikel
|
| 16 |
Enrichment of oligopeptides in sauce-aroma Baijiu by optimized distillation with soy sauce byproduct and their effect on Baijiu flavor
|
Zhao, Yunhao
|
|
|
201 |
C |
p.
|
artikel
|
| 17 |
Environmental microbiota and its influence on microbial succession and metabolic profiles in baijiu fermentation across three distinct-age workshops
|
Xu, Shanshan
|
|
|
201 |
C |
p.
|
artikel
|
| 18 |
Evaluating membrane behavior to ethanol-water mixtures and wine: A comparative investigation
|
Kumar, Yogesh
|
|
|
201 |
C |
p.
|
artikel
|
| 19 |
Evaluation of physicochemical properties, antioxidant capacity, and volatile flavor compounds during the wine fermentation of Mei (Prunus mume) fruit
|
Sui, Xiuyu
|
|
|
201 |
C |
p.
|
artikel
|
| 20 |
Exonuclease III assisted electrochemical aptasensor simultaneous detection of aflatoxin B1 and ochratoxin a in grains
|
Liu, Xiaoran
|
|
|
201 |
C |
p.
|
artikel
|
| 21 |
Extending shelf life and analyzing dosimetric and detection techniques in postharvest tomatoes (Solanum lycopersicum) via X-ray irradiation
|
Yoon, Ki-Nam
|
|
|
201 |
C |
p.
|
artikel
|
| 22 |
Extraction, analysis of antioxidant activities and structural characteristics of flavonoids in fruits of Diospyros lotus L.
|
Wu, Haoze
|
|
|
201 |
C |
p.
|
artikel
|
| 23 |
Extraction, structural and functional properties of lipophilic protein isolated from peanut defatted powder
|
Wang, Jianxiang
|
|
|
201 |
C |
p.
|
artikel
|
| 24 |
Factors affecting consumer perception and acceptability of chocolate beverages
|
Palma-Morales, Marta
|
|
|
201 |
C |
p.
|
artikel
|
| 25 |
Freeze-thaw procedure as an alternative method to reduce the cooking time of Jack bean (Canavalia ensiformis (L.) DC) while retaining its nutritional quality
|
Purwandari, Fiametta Ayu
|
|
|
201 |
C |
p.
|
artikel
|
| 26 |
Fresh-eating Lingzhi becomes possible: Comparative evaluation of nutritional and taste profile of Ganoderma tsugae at different fruiting body morphogenesis stages
|
Xu, Anran
|
|
|
201 |
C |
p.
|
artikel
|
| 27 |
Green preparation of licorice flavonoids/ZnO/attapulgite nanocomposites for multifunctional chitosan-based food packaging films
|
Gao, Wenting
|
|
|
201 |
C |
p.
|
artikel
|
| 28 |
Heat-induced lupin-whey protein emulsion-filled gels: Microstructural and rheological insights
|
Grasberger, Katherine
|
|
|
201 |
C |
p.
|
artikel
|
| 29 |
High temperature curing softening salted egg yolk: Insights on microstructure, texture properties and composition of key protein
|
Sun, Jing
|
|
|
201 |
C |
p.
|
artikel
|
| 30 |
How oregano essential oil can be transformed into a taste-masking controlled release solid formulation
|
Migone, Chiara
|
|
|
201 |
C |
p.
|
artikel
|
| 31 |
How particle size reduction improves pectin extraction efficiency in carrot pomace
|
Bernaerts, Tom
|
|
|
201 |
C |
p.
|
artikel
|
| 32 |
Identifying dominant spoilage fungal species and preservative treatments for extending shelf life of whole lotus rhizomes at 4 °C
|
Xu, Chunfang
|
|
|
201 |
C |
p.
|
artikel
|
| 33 |
Impact of raw material and enzyme type on the physico-chemical and functional properties of fish by-products hydrolysates
|
Fuentes, Cristina
|
|
|
201 |
C |
p.
|
artikel
|
| 34 |
Impact of soluble gas stabilisation (SGS) technology on the quality of superchilled vacuum-packed salmon portions following different cold chain scenarios
|
Gurusamy, Revathy
|
|
|
201 |
C |
p.
|
artikel
|
| 35 |
Impact of Stropharia rugosoannulata extract on Lactobacillus reuteri HBM11-69 growth, metabolism and mechanisms
|
Gao, Ping-Ping
|
|
|
201 |
C |
p.
|
artikel
|
| 36 |
Impact of surface topography and hydrodynamic flow conditions on single and multispecies biofilm formation by Escherichia coli O157:H7 and Listeria monocytogenes in presence of promotor bacteria
|
Prabhukhot, Grishma S.
|
|
|
201 |
C |
p.
|
artikel
|
| 37 |
Inhibitory mechanism and application of cinnamon essential oil against Aspergillus flavus
|
Zhao, Xue
|
|
|
201 |
C |
p.
|
artikel
|
| 38 |
Meat-derived broth as a novel culture medium for metabolomic study of bacteria in meat
|
Kim, Hye-Jin
|
|
|
201 |
C |
p.
|
artikel
|
| 39 |
Mechanistic evaluation of carboxymethyl cellulose physicochemical and functional activity of breadcrumbs after frying
|
Zhang, Jian-Guo
|
|
|
201 |
C |
p.
|
artikel
|
| 40 |
Metagenomic and culturomic analyses of bacterial species contributing to tyramine formation in Cheonggukjang
|
Hong, Jong Hyoung
|
|
|
201 |
C |
p.
|
artikel
|
| 41 |
Methylcellulose replacement with different enzymatically treated plant fibres as a binder in the production of plant-based meat patties
|
Sze Wei, Ain
|
|
|
201 |
C |
p.
|
artikel
|
| 42 |
Metschnikowia Pulcherrima yeast T-2 VOCs enhances postharvest blueberry fruit resistance to Botrytis cinerea by activating flavonoid metabolic pathways
|
Li, Zhuoran
|
|
|
201 |
C |
p.
|
artikel
|
| 43 |
Novel milk fat fractions for health and functionality obtained by short-path distillation
|
Mathiasen, Sally S.
|
|
|
201 |
C |
p.
|
artikel
|
| 44 |
Octenyl succinylation of myofibrillar protein: Structural, physicochemical and emulsifying properties
|
Lang, Yumiao
|
|
|
201 |
C |
p.
|
artikel
|
| 45 |
Peptidomic profile and α-glucosidase inhibitory activity of cooked and gastrointestinal digested legumes
|
Arnal, Milagros
|
|
|
201 |
C |
p.
|
artikel
|
| 46 |
Physicochemical, microbiological and sensory characterization of yogurt fermented by Weissella confusa SW1 and traditional starters
|
Zou, Fanghong
|
|
|
201 |
C |
p.
|
artikel
|
| 47 |
Physicochemical properties and volatile compounds of whole lotus root powders prepared by different drying methods
|
Li, Yifan
|
|
|
201 |
C |
p.
|
artikel
|
| 48 |
Pre-emulsion constructed with modified rice bran fiber and its application in low-fat chicken meatballs
|
Wang, Yao
|
|
|
201 |
C |
p.
|
artikel
|
| 49 |
Preparation and characterization of grouper bone peptides-calcium complex by lactic acid bacteria fermentation
|
Liu, Meijiao
|
|
|
201 |
C |
p.
|
artikel
|
| 50 |
Preparation conditions optimization and functional characteristics investigation of cationic-acetylated glutinous rice starch
|
Zhang, Wangfen
|
|
|
201 |
C |
p.
|
artikel
|
| 51 |
Quality analysis and pectin characteristics of winter jujube processed by microwave coupled with pulsed vacuum drying (MPVD)
|
Ji, Zhuofan
|
|
|
201 |
C |
p.
|
artikel
|
| 52 |
Quantitative lipidomics reveals lipid differences among peach (Prunus persica L. Batsch) fruits with varying textures
|
Zhang, Xianan
|
|
|
201 |
C |
p.
|
artikel
|
| 53 |
Rapid and non-destructive quantification of meat content in the legs of live red king crab (Camtschaticus paralithodes) by near-infrared spectroscopy
|
Wold, Jens Petter
|
|
|
201 |
C |
p.
|
artikel
|
| 54 |
Revealing the evolution of lipid extracts from tilapia (Oreochromis mossambicus) during cold storage: Based on lipid metabolism analysis via GC-Q-MS and characterization of lipid oxidation
|
Cheng, Hao
|
|
|
201 |
C |
p.
|
artikel
|
| 55 |
Role of polyphenols conjugation to glycated myofibrillar protein in manipulating the emulsifying behaviors of flaxseed oil emulsion
|
Xu, Yujuan
|
|
|
201 |
C |
p.
|
artikel
|
| 56 |
Selecting phenolics by means of thermodynamics for scavenging free radicals in camellia oil induced by heating
|
Zhu, Yong
|
|
|
201 |
C |
p.
|
artikel
|
| 57 |
Spatial-temporal distribution of oxygen and its effect on microbial dynamics and vitamin B12 content in lupin tempeh
|
Wolkers–Rooijackers, Judith C.M.
|
|
|
201 |
C |
p.
|
artikel
|
| 58 |
Study of the binding interaction between modified glycinin and d-galactose and functions of the resulting complexes via multi-spectroscopy and molecular dynamics simulation
|
Tang, Shiqi
|
|
|
201 |
C |
p.
|
artikel
|
| 59 |
Successful biocontrol of Pichia spp. strains against Botrytis cinerea infection in apple fruit: Unraveling protection mechanisms from proteomic insights
|
Fernandez-San Millan, Alicia
|
|
|
201 |
C |
p.
|
artikel
|
| 60 |
Sustained release behavior of lysozyme based on konjac glucomannan/κ-carrageenan composite hydrogels
|
Wu, Guanchen
|
|
|
201 |
C |
p.
|
artikel
|
| 61 |
Targeted prediction of sensory preference for fermented pomegranate juice based on machine learning
|
Zou, Wenhui
|
|
|
201 |
C |
p.
|
artikel
|
| 62 |
The physicochemical characteristics and phenolic bioaccessibility of defatted millet bran powder prepared using superfine grinding
|
Liang, Kehong
|
|
|
201 |
C |
p.
|
artikel
|
| 63 |
The role of glnR gene in heat and oxidative stress cross-adaptation in Lacticaseibacillus rhamnosus
|
Zhang, Chenchen
|
|
|
201 |
C |
p.
|
artikel
|
| 64 |
Ultrasound-assisted acid extraction of Coregonus peled protamine: Extraction, physicochemical and functional properties
|
Wang, Feifei
|
|
|
201 |
C |
p.
|
artikel
|
| 65 |
Valorization of saffron production waste: Isolation of anthocyanins from saffron petal extract by zirconium-based adsorbents
|
Ghodrati Shahtouri, Mitra
|
|
|
201 |
C |
p.
|
artikel
|
| 66 |
Water sorption modeling and monolayer of biological and food materials
|
Roos, Yrjö H.
|
|
|
201 |
C |
p.
|
artikel
|
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