| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
ACE inhibitory activity and gastrointestinal digestion stability of umami peptides IIVFGRQLL from yeast extract
|
Liang, Li
|
|
|
203 |
C |
p.
|
artikel
|
| 2 |
A combination of high-voltage atmospheric cold plasma and cinnamaldehyde significantly increases inactivation of Salmonella enterica and Escherichia coli O157:H7 in raw pineapple juice
|
Lewis, Braden
|
|
|
203 |
C |
p.
|
artikel
|
| 3 |
A comprehensive model for estimating the shelf life of young radish (Raphanus sativus L.) kimchi packaged in partially breathable film pouches
|
Yun, Suk-Min
|
|
|
203 |
C |
p.
|
artikel
|
| 4 |
An efficient method for tracing the geographic origin of Enshi Yulu fresh tea leaves based on near infrared spectroscopy combined with synergy interval PLS and genetic algorithm
|
Wang, Shengpeng
|
|
|
203 |
C |
p.
|
artikel
|
| 5 |
A new dietary low-fat custard formulation made by waxy corn starch and xylitol: Rheological, sensory and in vitro digestibility investigation
|
Kashi, Razieh
|
|
|
203 |
C |
p.
|
artikel
|
| 6 |
Antibacterial activity and mechanism of the sesquiterpene δ-cadinene against Listeria monocytogenes
|
Qin, Rong
|
|
|
203 |
C |
p.
|
artikel
|
| 7 |
Antifungal activity and inhibition of the molecular mechanism of lavender essential oil against Ustilaginoidea virens
|
Fu, Rongtao
|
|
|
203 |
C |
p.
|
artikel
|
| 8 |
Antioxidant potential of pomegranate peel and acorn cupule extracts: A comparative analysis in simulated In vitro digestion of uncured dry sausages
|
Lavado, Guadalupe
|
|
|
203 |
C |
p.
|
artikel
|
| 9 |
Application of functional oil blend-based oleogels as novel structured oil alternatives in chocolate spread
|
Prakansamut, Narusorn
|
|
|
203 |
C |
p.
|
artikel
|
| 10 |
Are the sensory qualities of prestigious traditional varieties of beans preserved in commercial canned products? A comprehensive sensorial and chemical study on Ganxet beans
|
Roselló, Salvador
|
|
|
203 |
C |
p.
|
artikel
|
| 11 |
Asparaginase treatment to mitigate acrylamide formation in wheat and rye cookies
|
Musa, Shpresa
|
|
|
203 |
C |
p.
|
artikel
|
| 12 |
Assessment of acid production efficiency and aroma volatile compounds by immobilized fermentation of different carriers on sugarcane original vinegar
|
Chen, Gan-Lin
|
|
|
203 |
C |
p.
|
artikel
|
| 13 |
Assessment of the probiotic, anti-bacterial, and anti-biofilm characteristics of Lacticaseibacillus rhamnosus CWKu-12, along with its potential impact on the expression of virulence genes in Listeria monocytogenes ATCC 19115
|
Echresh, Shaghayegh
|
|
|
203 |
C |
p.
|
artikel
|
| 14 |
Assessment of the safety and probiotic properties of Lactiplantibacillus plantarum HYY-DB9 based on comprehensive genomic and phenotypic analysis
|
Lu, Yun-hui
|
|
|
203 |
C |
p.
|
artikel
|
| 15 |
Bacillus cereus GW-01 inoculation reduces pyrethroid residues and improves quality of Sichuan Paocai by changing the metabolic profile of fermentation
|
Yan, Jisha
|
|
|
203 |
C |
p.
|
artikel
|
| 16 |
Changes and metabolic mechanisms of organic acids in the fermentation of pu-erh tea
|
Wang, Teng
|
|
|
203 |
C |
p.
|
artikel
|
| 17 |
Changes in tenderness of beef M. semitendinosus and modification of actomyosin mediated by Fe(III)-protoporphyrin IX, protoporphyrin IX and free iron
|
Zhang, Muhan
|
|
|
203 |
C |
p.
|
artikel
|
| 18 |
Characterisation and comparison site-specific N-glycosylation of whey proteins from donkey and human colostrum and mature milk using glycoproteomics
|
Guan, Boyuan
|
|
|
203 |
C |
p.
|
artikel
|
| 19 |
Comparative rheology and antioxidant potential of high-methoxyl sugar acid gels of unrefined powder and acid-extracted pectin from two hawthorn (Crataegus pinnatifida) fruit cultivars
|
Guo, Mengmeng
|
|
|
203 |
C |
p.
|
artikel
|
| 20 |
Comparative study of volatile components of soybean oil exposed to heating, ionizing and non-ionizing radiation
|
Zhang, Zhen-shan
|
|
|
203 |
C |
p.
|
artikel
|
| 21 |
Comparative study of volatile organic compound profiles in aromatic and non-aromatic rice cultivars using HS-GC–IMS and their correlation with sensory evaluation
|
Xiong, Yin
|
|
|
203 |
C |
p.
|
artikel
|
| 22 |
Comparison of the physicochemical property and volatile flavour compounds of yoghurt made from ultra-pasteurised and membrane-filtered milk
|
Wang, Rui
|
|
|
203 |
C |
p.
|
artikel
|
| 23 |
Comprehensive evaluation of potato cooking quality of advanced lines based on the genotype-by-storage environment interaction
|
Yuan, Jianlong
|
|
|
203 |
C |
p.
|
artikel
|
| 24 |
Conductive hydro-drying of cayenne chili paste: Effects of intermittency, temperature and salt concentration on product quality and energy efficiency
|
Juri-Morales, Gisselle
|
|
|
203 |
C |
p.
|
artikel
|
| 25 |
Construction of Pickering emulsion and its application in enzymatic synthesis of phytosteryl oleate
|
Wang, Ning
|
|
|
203 |
C |
p.
|
artikel
|
| 26 |
Corrigendum to “Effects of brewing procedures and oenological yeasts on chemical composition, antioxidant activity, and sensory properties of emmer-based craft beers” [LWT - Food Science and Technology 199 (2024) 116044]
|
Tufariello, Maria
|
|
|
203 |
C |
p.
|
artikel
|
| 27 |
Digestion inhibition of potato starch-botanical proteolytic polypeptides complexes subjected to heat moisture treatment based on steric hindrance and enzymatic inhibition
|
Li, Yiling
|
|
|
203 |
C |
p.
|
artikel
|
| 28 |
Distinctive characteristics of A- and B-type starch granules in high-amylose wheat: A comprehensive analysis of morphology, structure, and digestibility
|
Moon, Yujin
|
|
|
203 |
C |
p.
|
artikel
|
| 29 |
Duplex PCR-lateral flow immunoassay for rapid and visual screening of Salmonella and Vibrio cholerae for food safety assurance and hygiene surveillance
|
Phopin, Kamonrat
|
|
|
203 |
C |
p.
|
artikel
|
| 30 |
Effect of (−)-epigallocatechin-3-gallate on physicochemical properties, emulsifying and foaming activities of α-lactalbumin under oxidative stress
|
Fan, Yuting
|
|
|
203 |
C |
p.
|
artikel
|
| 31 |
Effect of storage time on aroma profiles of wuyi rock tea
|
Cui, Jilai
|
|
|
203 |
C |
p.
|
artikel
|
| 32 |
Effect of the whey protein isolate-pectin bilayer emulsion system on the textural properties and oil release characteristics of room-temperature stored processed cheese
|
Li, Hongjuan
|
|
|
203 |
C |
p.
|
artikel
|
| 33 |
Effect of ultrasound on the activity and structure of polyphenol oxidase purified from mango (Mangifera indica cv. "Xiaotainong")
|
Zhang, Shidan
|
|
|
203 |
C |
p.
|
artikel
|
| 34 |
Effects of Eucommia ulmoides leaf powder on the gelatinization, rheology, and gel properties of sweet potato starch
|
Han, Sihai
|
|
|
203 |
C |
p.
|
artikel
|
| 35 |
Effects of hydroxyl radical oxidation on the stability and biochemical functions of rex rabbit meat
|
Liu, Shuyun
|
|
|
203 |
C |
p.
|
artikel
|
| 36 |
Effects of intense pulsed light on inactivation of Salmonella Typhimurium and quality characteristics of pecan halves
|
Gyawali, Rabin
|
|
|
203 |
C |
p.
|
artikel
|
| 37 |
Effects of multiphase microwave drying on the microstructure of Chinese yam: A study based on X-ray micro-computed tomography technology
|
Li, Gege
|
|
|
203 |
C |
p.
|
artikel
|
| 38 |
Effects of pretreatment methods on the flavor profile and sensory characteristics of Kiwi wine based on 1H NMR, GC-IMS and E-tongue
|
Yang, Zhibo
|
|
|
203 |
C |
p.
|
artikel
|
| 39 |
Effects of saccharides on the contents of furfural compounds in modified milk
|
Xing, Qianqian
|
|
|
203 |
C |
p.
|
artikel
|
| 40 |
Effects of solubility of Supercritical-CO2 solvent and mass transfer property on extraction of vitamin E from canola seeds
|
Shi, John
|
|
|
203 |
C |
p.
|
artikel
|
| 41 |
Elderly-targeted a branched-chain amino acid-enriched snack incorporated with fermented wheat bran: Assessment on physicochemical and sensory characteristics
|
Aung, Thinzar
|
|
|
203 |
C |
p.
|
artikel
|
| 42 |
Encapsulation of hydroalcoholic extracts of Moringa oleifera seed through ionic gelation
|
Herman-Lara, Erasmo
|
|
|
203 |
C |
p.
|
artikel
|
| 43 |
Enhancing bread quality and extending shelf life using dried sourdough
|
Lafuente, Carla
|
|
|
203 |
C |
p.
|
artikel
|
| 44 |
Establishment of an immunolateral chromatographic quantitative method for the detection of alternariol based on quantum dot fluorescent nanospheres in fruit
|
Hou, Silu
|
|
|
203 |
C |
p.
|
artikel
|
| 45 |
Evaluation of different roasting condition on yield, physico-chemical characteristics, and antioxidant activity of cold-pressed sacha inchi (Plukenetia volubilis) oil
|
Chan, Yung-Jia
|
|
|
203 |
C |
p.
|
artikel
|
| 46 |
Exploration of phenolic profile from mangosteen (Garcinia mangostana L.) pericarp and their contribution to inhibitory effects on α-amylase and α-glucosidase
|
Lai, Mengting
|
|
|
203 |
C |
p.
|
artikel
|
| 47 |
Fabrication and characterization of piperine pickering emulsion Stabilized by zein/partridge tea polyphenol nanoparticles
|
Wu, Yuchun
|
|
|
203 |
C |
p.
|
artikel
|
| 48 |
Fortification of durum wheat fresh pasta with red chicory by-product powder: Effects on technological, nutritional, and sensory properties
|
Bianchi, Federico
|
|
|
203 |
C |
p.
|
artikel
|
| 49 |
Free radical-induced soybean protein isolate -curcumin conjugates: Characterization, antioxidant and in vitro digestion characteristics
|
Ye, Yang
|
|
|
203 |
C |
p.
|
artikel
|
| 50 |
Freeze-dried biotics based on Lactiplantibacillus plantarum and Lactiplantibacillus paraplantarum with enhanced selected biological activity
|
Păcularu-Burada, Bogdan
|
|
|
203 |
C |
p.
|
artikel
|
| 51 |
Functional mango juice with apigenin encapsulated in spray-dried chitosan-coated liposomes: Characterisation, in-vitro gastrointestinal release, sensory acceptance, and storage stability
|
Ang, San-San
|
|
|
203 |
C |
p.
|
artikel
|
| 52 |
Generation of wine sensory descriptors by one-step method based on free profile and their use to establish the typicity of PDO wines
|
Ortega-Heras, Miriam
|
|
|
203 |
C |
p.
|
artikel
|
| 53 |
Heat-induced interactions of hemp protein particles formed by microfluidisation with β-lactoglobulin
|
Ma, Sihan
|
|
|
203 |
C |
p.
|
artikel
|
| 54 |
High internal phase emulsions gels stabilized by soy protein isolate and rutin complexes: Encapsulation, interfacial properties and in vitro digestibility
|
Zhao, Juyang
|
|
|
203 |
C |
p.
|
artikel
|
| 55 |
High-throughput screening, “protein–metabolite” interaction, and hypoglycemic effect investigations of α-amylase inhibitors in teas using an affinity selection-mass spectrometry method
|
Wang, Zhe
|
|
|
203 |
C |
p.
|
artikel
|
| 56 |
Identification, inhibition modes, and molecular docking of ACE inhibitory peptides derived from Cheddar cheese
|
Qiu, Jiaxin
|
|
|
203 |
C |
p.
|
artikel
|
| 57 |
Impact of dry aging on quality parameters and microbiological safety of beef
|
Savini, Federica
|
|
|
203 |
C |
p.
|
artikel
|
| 58 |
Impact of Pediococcus pentosaceus containing multicopper oxidase gene on biogenic amine accumulation and quality of Xinjiang sausage during ripening
|
Guo, Meiting
|
|
|
203 |
C |
p.
|
artikel
|
| 59 |
Indirect evaluation of watermelon volatile profile: Detection of subtle changes with e-nose systems
|
Fredes, Alejandro
|
|
|
203 |
C |
p.
|
artikel
|
| 60 |
Influence of extraction pH and homogenization on soybean oleosome emulsion stability
|
Qin, Chenqiang
|
|
|
203 |
C |
p.
|
artikel
|
| 61 |
Inhibitory activity of natural antimicrobial compounds against histamine-forming bacterial isolates from cheese
|
Ruiz-Rico, María
|
|
|
203 |
C |
p.
|
artikel
|
| 62 |
Innovative delivery of proanthocyanidins through deacetylated konjac glucomannan microcarriers: Implications for stability and gut microbiota
|
Liu, Haibo
|
|
|
203 |
C |
p.
|
artikel
|
| 63 |
Insights into the dynamic evolution of quality and sensory attributes in red aril wine during fermentation
|
Yu, Wenyue
|
|
|
203 |
C |
p.
|
artikel
|
| 64 |
Insights into the quality changes of edible sea urchin (Echinus esculentus) gonads during ice storage
|
Tsoukalas, Dionysios
|
|
|
203 |
C |
p.
|
artikel
|
| 65 |
Integrated lipidomic and transcriptomic analyses provide insights into the positive effect of hydrogen peroxide treatment on lipid synthesis in oleaginous red yeast Sporobolomyces pararoseus
|
Xie, Zhenyan
|
|
|
203 |
C |
p.
|
artikel
|
| 66 |
In vitro digestive and fermentation characterization of Polygonatum cyrtonema polysaccharide and its effects on human gut microbiota
|
Chen, Wendi
|
|
|
203 |
C |
p.
|
artikel
|
| 67 |
Isolation, characterization and application of a novel polyvalent bacteriophage SF02 for the control of Salmonella and Escherichia coli O157:H7 in foods
|
Hou, Peng-Fei
|
|
|
203 |
C |
p.
|
artikel
|
| 68 |
Lipase-catalyzed preparation, bioavailability and functional properties of a DHA-enriched tuna oil
|
Yu, Jingwen
|
|
|
203 |
C |
p.
|
artikel
|
| 69 |
Machine learning for authentication of black tea from narrow-geographic origins: Combination of PCA and PLS with LDA and SVM classifiers
|
Mohammadi, Nahid
|
|
|
203 |
C |
p.
|
artikel
|
| 70 |
Metabolome and transcriptome analyses provide insight into the effect of 1-MCP and SO2 preservatives on the synthesis and regulation of phenols in ‘Shine Muscat’ storage grapes
|
Zhang, Jin
|
|
|
203 |
C |
p.
|
artikel
|
| 71 |
Metabolomics analysis, combined with enzyme and in-vitro simulation system analysis, provide new insights into the browning resistance mechanism of goji berries（Lycium barbarum. L)
|
Gao, Qian-Ling
|
|
|
203 |
C |
p.
|
artikel
|
| 72 |
Metabolomics and flavor diversity in Cabernet Sauvignon wines fermented by various origins of Hanseniaspora uvarum in the presence and absence of Saccharomyces cerevisiae
|
Wang, Jun
|
|
|
203 |
C |
p.
|
artikel
|
| 73 |
Microencapsulation of camellia seed oil by spray drying with pea protein and maltodextrin
|
Hu, Yuxi
|
|
|
203 |
C |
p.
|
artikel
|
| 74 |
Multi-mode sensing platform for gallic acid determination based on the peroxidase-like activity of magnetic Fe3O4@Co/Ni/Al-LDH nanospheres
|
Wu, Yuanyi
|
|
|
203 |
C |
p.
|
artikel
|
| 75 |
Nondestructive detection of Clonorchis sinensis infection of raw Pseudorasbora parva fish by near-infrared hyperspectral imaging
|
Xu, Sai
|
|
|
203 |
C |
p.
|
artikel
|
| 76 |
Non-destructive monitoring of qualitative properties of salted cabbage using hyperspectral image analysis
|
Choi, Ji-Young
|
|
|
203 |
C |
p.
|
artikel
|
| 77 |
Ohmic baking of gluten free sponge cake: Analysis of technological and quality characteristics
|
Mattioli, N.G.
|
|
|
203 |
C |
p.
|
artikel
|
| 78 |
Oleogels by zein-tea saponin complex nanoparticles-stabilized Pickering emulsions templating and application as animal fat replacers in beef burger
|
Liu, Xiao
|
|
|
203 |
C |
p.
|
artikel
|
| 79 |
Optimizing Baijiu fermentation with high-yield ethyl caproate-producing Candida parapsilosis strain
|
Wang, Jiangbo
|
|
|
203 |
C |
p.
|
artikel
|
| 80 |
Postharvest white light combined with different UV-B doses differently promotes anthocyanin accumulation and antioxidant capacity in mango peel
|
Yang, Chengkun
|
|
|
203 |
C |
p.
|
artikel
|
| 81 |
Preparation and application of oil-in-water structure linseed oil- EGCG nanoemulsion
|
Xie, Dongchao
|
|
|
203 |
C |
p.
|
artikel
|
| 82 |
Preparation and characterization of an antioxidant edible film with soluble soybean polysaccharide and pomelo peel extract and its application in lipid packaging
|
Cao, Lele
|
|
|
203 |
C |
p.
|
artikel
|
| 83 |
Preparation and physicochemical characterization of coix seed starch nanoparticles
|
Chen, Wenjing
|
|
|
203 |
C |
p.
|
artikel
|
| 84 |
Processing of sugar kelp: Effects on mass balance, nutrient composition, and color
|
Blikra, Marthe Jordbrekk
|
|
|
203 |
C |
p.
|
artikel
|
| 85 |
Purification of phenolics from Plantago depressa by macroporous resin: Adsorption/desorption characteristics, chromatographic process development and UPLC-TQ-MS/MS quantitative analysis
|
Cao, Duo
|
|
|
203 |
C |
p.
|
artikel
|
| 86 |
Quantitative analysis of the phenolic compounds and antioxidant activities of six quinoa seed grains with different colors
|
Yang, Chao
|
|
|
203 |
C |
p.
|
artikel
|
| 87 |
Rapid and sensitive detection of shrimp allergens within 30 min using a new food nucleic acid release agent combined with a fast real-time PCR assay
|
Zhang, Yongzhe
|
|
|
203 |
C |
p.
|
artikel
|
| 88 |
Recovery of phenolic compounds from orange juice solid waste by solid-liquid extraction
|
Alonso-Vázquez, Pablo
|
|
|
203 |
C |
p.
|
artikel
|
| 89 |
Regulation of plum fruit cracking process during cold storage period by treatment of preharvest chitosan
|
Hao, Xingwei
|
|
|
203 |
C |
p.
|
artikel
|
| 90 |
Robust and safe: Unveiling Bacillus clausii OHRC1's potential as a versatile probiotic for enhanced food quality and safety
|
Chelliah, Ramachandran
|
|
|
203 |
C |
p.
|
artikel
|
| 91 |
Safety assessment and fermentation potential of Lactiplantibacillus plantarum L3 isolated from the traditional Chinese fermented food Bianba for yogurt production
|
Zhu, Hanyu
|
|
|
203 |
C |
p.
|
artikel
|
| 92 |
Screening and evaluating yeast strains with antioxidant potential from the traditional dry sausage of northern China
|
Sui, Yumeng
|
|
|
203 |
C |
p.
|
artikel
|
| 93 |
Solid-state fermentation of corn to make Chinese liquor: Effect of corn variety and dynamic microbial community variation
|
Arvelli, Shubhangi
|
|
|
203 |
C |
p.
|
artikel
|
| 94 |
Strategies to mitigate acrylamide development in bakery products: Effect of asparagine content in flour and tartaric acid addition in biscuit formulation
|
Lo Faro, Emanuela
|
|
|
203 |
C |
p.
|
artikel
|
| 95 |
Strategy to regulate fermentation rate of commercial cut cabbage kimchi by supercooling storage
|
Lee, SangYoon
|
|
|
203 |
C |
p.
|
artikel
|
| 96 |
Structural properties and biological effects of pectic polysaccharides extracted from Tartary buckwheat sprouts by high pressure-assisted deep eutectic solvent extraction
|
Wang, Jin
|
|
|
203 |
C |
p.
|
artikel
|
| 97 |
Superparamagnetic nanofluid based on target-specific deep eutectic solvent for determination of multiple perfluoroalkyl substances in edible oils
|
Shan, Yuwei
|
|
|
203 |
C |
p.
|
artikel
|
| 98 |
Ternary nanoparticles of sodium caseinate-zein-hexaglycerol monooleate: Fabrication, characterization, and curcumin encapsulation
|
Zhang, Xinyu
|
|
|
203 |
C |
p.
|
artikel
|
| 99 |
The dynamic analysis of non-targeted metabolomics and antioxidant activity of Dendrobium officinale Kimura et Migo by the synergistic fermentation of bacteria and enzymes
|
Wu, Jing
|
|
|
203 |
C |
p.
|
artikel
|
| 100 |
The effect of the fatty acid composition of fried oil on the oil-absorbing capacity of tofu puffs
|
Liu, Chang
|
|
|
203 |
C |
p.
|
artikel
|
| 101 |
The formation mechanism of sufu gels fermented by mucor racemosus during pre-fermentation
|
Chen, Zhongai
|
|
|
203 |
C |
p.
|
artikel
|
| 102 |
The role of arabinoxylan purified from wheat bran in bread and biscuits: Impacts on digestibility and colonic fermentability in vitro
|
Tian, Di
|
|
|
203 |
C |
p.
|
artikel
|
| 103 |
Uncovering the chemical bonding basis for ultrasound treatment-induced improvement in the molecular flexibility of myofibrillar proteins from low-salt meat batters with added methylcellulose
|
Yang, Huijuan
|
|
|
203 |
C |
p.
|
artikel
|
| 104 |
Use of Hansensiaspora uvarum and managing growth conditions increase polysaccharides and antioxidants content in yeast autolysates for winemaking
|
Voce, Sabrina
|
|
|
203 |
C |
p.
|
artikel
|
| 105 |
Viscosity reduction of xanthan gum through free radical mechanisms mediated by ascorbic acid
|
Jia, Run-Qi
|
|
|
203 |
C |
p.
|
artikel
|
| 106 |
Vitamin C-reduced graphene oxide/Fe3O4 composite for simultaneous removal of aflatoxin B1 and benzo(a)pyrene in vegetable oils
|
Ma, Fei
|
|
|
203 |
C |
p.
|
artikel
|
Tijdschrift beschrijving