| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A comparative study of vegetable flours as alternative protein sources of interest for food industry
|
Badia-Olmos, Celia
|
|
|
204 |
C |
p.
|
artikel
|
| 2 |
A comparison of the sensory characteristics of plant-based, nitrite-free, dry-cured and brine-cured bacon rashers with temporal dominance of sensations and partial napping with ultra-flash profiling
|
Melios, Stergios
|
|
|
204 |
C |
p.
|
artikel
|
| 3 |
Benzyl isothiocyanate suppresses biofilms and virulence factors as a quorum sensing inhibitor in Pseudomonas fluorescens
|
Ge, Zitong
|
|
|
204 |
C |
p.
|
artikel
|
| 4 |
Carrot strips of various origins: Impact on acrylamide formation in baked goods
|
Swiacka, Jagoda
|
|
|
204 |
C |
p.
|
artikel
|
| 5 |
Characterization of berry by-products as fermentable substrates: Proximate and phenolic composition, antimicrobial activity, and probiotic growth dynamics
|
Hurtado-Romero, Alejandra
|
|
|
204 |
C |
p.
|
artikel
|
| 6 |
Chemical components and antibacterial activity of huajiao essential oils and its inhibitory mechanism against Pseudomonas putida
|
Peng, Xiaowei
|
|
|
204 |
C |
p.
|
artikel
|
| 7 |
Chemical composition prediction in goji (Lycium barbarum) using hyperspectral imaging and multi-task 1DCNN with attention mechanism
|
Hu, Huiqiang
|
|
|
204 |
C |
p.
|
artikel
|
| 8 |
Comparing cooking qualities, microstructure, and sodium distribution of air-dried guar gum-coated yellow alkaline noodles with and without salt application
|
Yeoh, Shin-Yong
|
|
|
204 |
C |
p.
|
artikel
|
| 9 |
Development and verification of crossing priming amplification on rapid detection of virulent and viable L. monocytogenes: In-depth analysis on the target and further application on food screening
|
Liu, Junyan
|
|
|
204 |
C |
p.
|
artikel
|
| 10 |
Differences in the aroma quality of large-leaf yellow tea subjected to different roasting methods
|
Sheng, Caiyan
|
|
|
204 |
C |
p.
|
artikel
|
| 11 |
Double protection of probiotics in alginate hydrogel through emulsification incorporated with freeze drying and coaxial wet-electrospraying: Survivability and targeted delivery
|
Farahmand, Atefeh
|
|
|
204 |
C |
p.
|
artikel
|
| 12 |
Drying kinetics and water adsorption properties of jalapeño pepper seeds (Capsicum annuum L.): A study aiming at their recovery and integral exploitation
|
Borges-Machado, André Luiz
|
|
|
204 |
C |
p.
|
artikel
|
| 13 |
Effect of combined treatment of curcumin and sodium bicarbonate on quality characteristics of refrigerated beef meatballs
|
Chen, Yu
|
|
|
204 |
C |
p.
|
artikel
|
| 14 |
Effect of resting time on water distribution and gluten formation of dough
|
Zhang, Yanyan
|
|
|
204 |
C |
p.
|
artikel
|
| 15 |
Effect of temperature and sodium bicarbonate combined on aggregation, rheology and conformation of low-salt chicken myofibrillar protein
|
Kang, Zhuang-Li
|
|
|
204 |
C |
p.
|
artikel
|
| 16 |
Effects of combined treatment with chitosan, d-isoascorbate sodium and γ-aminobutyric acid on enzymatic browning and flavor quality of Paojiao
|
Li, Silin
|
|
|
204 |
C |
p.
|
artikel
|
| 17 |
Effects of different fixation methods on the aroma quality of Anjibai tea
|
Xia, Dongzhou
|
|
|
204 |
C |
p.
|
artikel
|
| 18 |
Effects of extraction solvents on antarctic krill oil quality characteristics and some insights into the oxidation stability of antarctic krill oil
|
Lin, Liu
|
|
|
204 |
C |
p.
|
artikel
|
| 19 |
Effects of gamma irradiation treatment on ROS accumulation and carotenoid metabolism in postharvest Cara Cara fruit (Citrus sinensis L. Osbeck) during storage
|
Lu, Qi
|
|
|
204 |
C |
p.
|
artikel
|
| 20 |
Effects of Huangjing polysaccharides on the properties of sweet potato starch
|
Zhang, Mengyuan
|
|
|
204 |
C |
p.
|
artikel
|
| 21 |
Effects of slightly acidic electrolyzed water and ginger (Zingiber officinale Roscoe) juice on the quality and myofibrillar protein structure of silver carp (Hypophthalmichthys molitrix) fillets during cold storage
|
Liu, Yu
|
|
|
204 |
C |
p.
|
artikel
|
| 22 |
Enhancing the flavor profile of strong-flavored green tea from Sichuan: Evaluation and optimization study
|
Zhao, Yueling
|
|
|
204 |
C |
p.
|
artikel
|
| 23 |
Enhancing the stability and bio-accessibility of carotenoids extracted from canistel (Lucuma nervosa) via liposomes encapsulation
|
Liu, Xiaoze
|
|
|
204 |
C |
p.
|
artikel
|
| 24 |
Evaluation of growth behavior of lactic acid bacteria isolated from kimchi via kinetic modeling
|
Ko, Hye In
|
|
|
204 |
C |
p.
|
artikel
|
| 25 |
Exploring the microbial community, physicochemical properties, metabolic characteristics, and pathways during tank fermentation of Liupao tea
|
Long, Junyao
|
|
|
204 |
C |
p.
|
artikel
|
| 26 |
Fabrication, characterization and mechanistic exploration of zein/pectin binary nanocomplex by a one-step and organic solvent free technique
|
Wang, Lingyuan
|
|
|
204 |
C |
p.
|
artikel
|
| 27 |
Fabrication of novel oleogel enriched with bioactive compounds and assessment of physical, chemical, and mechanical properties and storage stability
|
Sivakanthan, Subajiny
|
|
|
204 |
C |
p.
|
artikel
|
| 28 |
Impact of fish dry-curing on the behaviour of Listeria monocytogenes during the production of ready to eat fishery products
|
Savini, Federica
|
|
|
204 |
C |
p.
|
artikel
|
| 29 |
Impact of frozen storage and pretreatment conditions on health-related compound stability kinetics in leeks and Brussels sprouts
|
Vancoillie, Flore
|
|
|
204 |
C |
p.
|
artikel
|
| 30 |
Impact of sequential inoculation timing on the quality of wine fermented by indigenous Lachancea thermotolerans and Saccharomyces cerevisiae
|
Su, Ying
|
|
|
204 |
C |
p.
|
artikel
|
| 31 |
Improvement effect of different polysaccharides on the functional properties of curcumin-loaded rice protein hydrolysate nanoparticles
|
Cheng, Yunhui
|
|
|
204 |
C |
p.
|
artikel
|
| 32 |
Innovative application of CRISPR for eliminating Ustiloxin in Cordyceps militaris: Enhancing food safety and quality
|
Liu, Mengqian
|
|
|
204 |
C |
p.
|
artikel
|
| 33 |
Innovative approach for mango allergen identification in processed foods using immunomagnetic nanoparticle-enhanced UPLC-MS/MS
|
Tsai, Wen-Che
|
|
|
204 |
C |
p.
|
artikel
|
| 34 |
Interaction mechanism of theaflavin and various proteins on influence of tea cream formation: A study on spectroscopic measurements and molecular docking
|
Xie, Jizhou
|
|
|
204 |
C |
p.
|
artikel
|
| 35 |
Investigation of the physicochemical properties and the chemical components of chili rapeseed oil via different preparation oil temperatures
|
Zhang, Wenwen
|
|
|
204 |
C |
p.
|
artikel
|
| 36 |
Microwave-enzyme-assisted extraction of pectin from feijoa (Acca sellowiana) fruit: Extraction optimization, physicochemical and functional properties
|
Wang, Dan
|
|
|
204 |
C |
p.
|
artikel
|
| 37 |
Oleic acid and whey protein reduced the digestion of oxidized and/or hydroxypropyl starches by changing their properties and microstructure
|
Sun, Jing
|
|
|
204 |
C |
p.
|
artikel
|
| 38 |
Physicochemical characteristics and microbial diversity of sous vide scallops (Chlamys farreri) during chilled storage
|
Gu, Meiqi
|
|
|
204 |
C |
p.
|
artikel
|
| 39 |
Physicochemical characterization, sensory quality analysis, and shelf-life prediction during the storage of a total nutrient formula emulsion
|
Yang, Liu
|
|
|
204 |
C |
p.
|
artikel
|
| 40 |
Physicochemical properties and water migrations in freeze-dried rice noodles during rehydration: Effects of raising agent addition and water state variation
|
Ye, Haoxuan
|
|
|
204 |
C |
p.
|
artikel
|
| 41 |
Physicochemical properties of wheat granular flour and quality characteristics of the corresponding fresh noodles as affected by particle size
|
Wang, Jianli
|
|
|
204 |
C |
p.
|
artikel
|
| 42 |
Physiological, biochemical, and global transcriptomic and metabolomic analyses of the effect of the antifungal compound isobavachalcone on Botrytis cinerea on cherry tomatoes
|
Zhao, Yongtian
|
|
|
204 |
C |
p.
|
artikel
|
| 43 |
Pulsed ultrasound-assisted extraction of lycopene and β -carotene from industrial grated tomato by-products
|
Mozafari, Laleh
|
|
|
204 |
C |
p.
|
artikel
|
| 44 |
Rancidity development in oat during industrial processing
|
Pålsson, David
|
|
|
204 |
C |
p.
|
artikel
|
| 45 |
Residual α-Gal in digested beef, pork and lamb meat submitted to different cooking methods
|
Benedé, Sara
|
|
|
204 |
C |
p.
|
artikel
|
| 46 |
Safety and metabolism characteristics of Lacticaseibacillus rhamnosus LR-ZB1107-01 based on complete genome and corresponding phenotype
|
Li, Qin-qin
|
|
|
204 |
C |
p.
|
artikel
|
| 47 |
Stabilization of delphinidin-3-O-rutinoside by mixed β-conglycinin and hydrolysates of glycinin upon heating
|
Zhang, Yining
|
|
|
204 |
C |
p.
|
artikel
|
| 48 |
Study of the fruity aroma of red wines made from grape varieties potentially adapted to climate change using a semi-preparative HPLC method
|
Garbay, Justine
|
|
|
204 |
C |
p.
|
artikel
|
| 49 |
Study of the physicochemical properties of hass avocado oil encapsulated by complex coacervation
|
Daza, Luis Daniel
|
|
|
204 |
C |
p.
|
artikel
|
| 50 |
Study on the impact of chitin derivatives on the quality of pre-cooked wet alkaline noodles and antioxidant browning
|
Mei, Yuan
|
|
|
204 |
C |
p.
|
artikel
|
| 51 |
Synergistic activity of clove essential oil and thyme essential oil and their interaction against Malassezia furfur, Escherichia coli, Staphylococcus aureus
|
He, Dong
|
|
|
204 |
C |
p.
|
artikel
|
| 52 |
The combination treatment of low voltage electrostatic field and Ultraviolet-C could accelerate the process of wound healing of potato tubers
|
He, Xingxing
|
|
|
204 |
C |
p.
|
artikel
|
| 53 |
The enhancement in antifungal efficacy of konjac glucomannan films with attapulgites immobilized of AgNPs
|
Chen, Xiaohan
|
|
|
204 |
C |
p.
|
artikel
|
| 54 |
Ultra-fast identification of lactic acid bacteria colonies based on droplet microcavity label-free SERS
|
Shang, Lindong
|
|
|
204 |
C |
p.
|
artikel
|
| 55 |
Use of encapsulated açaí oil with antioxidant potential in fresh sausage
|
Karla dos Santos, Alinne
|
|
|
204 |
C |
p.
|
artikel
|
| 56 |
Win-win cooperation between plant substrates and probiotics: Revealing biotransformation and bioactive metabolites in Elaeagnus moorcroftii Wall. ex Schlecht fermented by Lacticaseibacillus paracasei YL-29
|
Wang, Chenxi
|
|
|
204 |
C |
p.
|
artikel
|
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