| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A comparative study on physicochemical and emulsifying properties of white and red ginseng dietary fibers from ginseng residues
|
Li, Xueqing
|
|
|
208 |
C |
p.
|
artikel
|
| 2 |
Aroma visualization: A cutting-edge sensor for evaluating the roasting quality of large-leaf yellow tea
|
Huang, Chuxuan
|
|
|
208 |
C |
p.
|
artikel
|
| 3 |
Assessing the impact of cold plasma rotational dynamics on ginger's total phenolic content, antioxidant activity, surface structure and color using response surface methodology
|
Zargarchi, Sina
|
|
|
208 |
C |
p.
|
artikel
|
| 4 |
Bioturbation effect of high - Yield pyrazine strain on the microbial community and flavour metabolites of fortified Daqu
|
Zhang, Pengpeng
|
|
|
208 |
C |
p.
|
artikel
|
| 5 |
Bovine liver hydrolysates based on six proteases: Physicochemical properties, emulsification characteristics, antioxidant capacity assessment, and peptide identification
|
Duan, Yufeng
|
|
|
208 |
C |
p.
|
artikel
|
| 6 |
Characterization of orange peel extract-cross linking whey protein nanoparticles and their influences on the physical and sensory properties of orange juice
|
Abd El-Aziz, Nourhan M.
|
|
|
208 |
C |
p.
|
artikel
|
| 7 |
Comparative analysis of the microbiota succession and flavor formation in spontaneously fermented fish sauces made with silvery pomfret (Pampus argenteus) and little yellow croaker (Larimichthys polyactis)
|
Han, Jiarun
|
|
|
208 |
C |
p.
|
artikel
|
| 8 |
Comprehensive comparison of flavor and metabolomic profiles in kiwi wine fermented by kiwifruit flesh with different colors
|
Zhang, Qian
|
|
|
208 |
C |
p.
|
artikel
|
| 9 |
Corrigendum to: “Effect of Lycium barbarum L. polysaccharides on the quality of potato” [LWT - Food Science and Technology, 206, 116588]
|
Gao, Yiwei
|
|
|
208 |
C |
p.
|
artikel
|
| 10 |
Effect of freezing on physicochemical properties and microstructure of soy protein gels
|
Chen, Zhenjia
|
|
|
208 |
C |
p.
|
artikel
|
| 11 |
Effect of fruit ripeness on electrical impedance spectrum parameters
|
Feng, Longlong
|
|
|
208 |
C |
p.
|
artikel
|
| 12 |
Effects of deep eutectic solvent systems on the extraction of antioxidant components from peanut (Arachis hypogaea L.) hulls
|
Cheng, Yan
|
|
|
208 |
C |
p.
|
artikel
|
| 13 |
Effects of different fermentation processes on cooking and eating quality of brown rice noodles
|
Weiling, Mo
|
|
|
208 |
C |
p.
|
artikel
|
| 14 |
Effects of green extraction methods on the chemical profile of Schisandra chinensis fruit extracts and on their tyrosinase inhibitory activity
|
Polcaro, Luciana Maria
|
|
|
208 |
C |
p.
|
artikel
|
| 15 |
Enhanced γ-aminobutyric acid production by Co-culture fermentation with Enterococcus faecium AB157 and Saccharomyces cerevisiae SC125
|
Tan, Xiao
|
|
|
208 |
C |
p.
|
artikel
|
| 16 |
Enhancement of catechin loaded in BSA-pullulan nanoparticles on the oxidation stability of pickering emulsion: Effect of concentration
|
Liang, Bin
|
|
|
208 |
C |
p.
|
artikel
|
| 17 |
Enhancement of micron fish bone on gelling and 3D printing properties of Northern pike (Esox lucius) low-salt surimi
|
Wei, Yabo
|
|
|
208 |
C |
p.
|
artikel
|
| 18 |
Enhancing frozen chicken meat quality by isochoric storage as compared with conventional frozen storage
|
Rinwi, Tsekwi Gracious
|
|
|
208 |
C |
p.
|
artikel
|
| 19 |
Establishing a biodegradable film with gluten and tea polyphenols: Structure, properties, and function
|
He, Wen-Jing
|
|
|
208 |
C |
p.
|
artikel
|
| 20 |
Fermentation characteristics of Lactobacillus delbrueckii subsp. b ulgaricus T50 and Streptococcus thermophilus S10 complex starter: Enhancing fermentation performance, metabolic interaction, and storage stability
|
Bai, Mei
|
|
|
208 |
C |
p.
|
artikel
|
| 21 |
Fermented soy milk enhances survival and acid tolerance of Lactiplantibacillus plantarum LP-6 in an in vitro human stomach digestion system
|
Lu, Jingda
|
|
|
208 |
C |
p.
|
artikel
|
| 22 |
Functional characterization of a novel lipoxygenase from Aliikangiella coralliicola for natural modification on gelation of soy protein isolate
|
Yang, Ang
|
|
|
208 |
C |
p.
|
artikel
|
| 23 |
Gelatin-kappa-carrageenan-based edible film incorporated with ethanol extracts from Premna microphylla Turcz leaves for preservation of sailfish fillets
|
Huang, Ping-Hsiu
|
|
|
208 |
C |
p.
|
artikel
|
| 24 |
Green synthesis of carbon dots from Hakka yellow wine lees: Characterization and applications for Fe3+ and NaFeEDTA sensing
|
Yu, Hongpeng
|
|
|
208 |
C |
p.
|
artikel
|
| 25 |
Harnessing L-Cysteine to enhance lyophilization tolerance in Lactiplantibacillus plantarum: Insights into cellular protection mechanisms
|
Jingjing, E.
|
|
|
208 |
C |
p.
|
artikel
|
| 26 |
Identification of natural inhibitors targeting polyphenol oxidase through machine learning-assisted virtual screening and investigation of molecular mechanisms using multispectral experiments
|
Tian, Xuezhi
|
|
|
208 |
C |
p.
|
artikel
|
| 27 |
Improving mango shelf-life using PVA composite films prepared with Zn-doped carbon quantum dots derived from crayfish shells
|
Du, Hongying
|
|
|
208 |
C |
p.
|
artikel
|
| 28 |
Inactivation by pulsed electric fields of Anisakis in naturally infected hake meat
|
Abad, V.
|
|
|
208 |
C |
p.
|
artikel
|
| 29 |
Intelligent locust bean gum-k-carrageenan nanofibrous mats with Rosa canina petal anthocyanins and chitosan nanoparticles: Preparation, characterization, and application for monitoring of beef meat freshness
|
Mohammadi, Yadollah
|
|
|
208 |
C |
p.
|
artikel
|
| 30 |
In vitro antioxidant activity of Moringa oleifera lam. Leaf after Monascus purpureus fermentation and chemical component changes by untargeted metabolomics
|
Wang, Zilin
|
|
|
208 |
C |
p.
|
artikel
|
| 31 |
In vitro simulated gastrointestinal digestion and bioaccessibility of phenolic compounds and antioxidants of soursop (Annona muricata L.) peel and pulp
|
Domingues, Yasmin Ourives
|
|
|
208 |
C |
p.
|
artikel
|
| 32 |
Lactic and propionic acid bacteria starter cultures for improved nutritional properties of pea, faba bean and lentil
|
Kahala, Minna
|
|
|
208 |
C |
p.
|
artikel
|
| 33 |
Lactiplantibacillus plantarum inoculation enhanced the color stabilization and aroma quality of blueberry wine
|
Li, Yilin
|
|
|
208 |
C |
p.
|
artikel
|
| 34 |
Lupine protein enzymatic hydrolysates obtained in a simultaneous extraction-hydrolysis process as foaming agents
|
Samel, Agnieszka
|
|
|
208 |
C |
p.
|
artikel
|
| 35 |
Masterly substitution of plant proteins can achieve acceptable sensory and nutritional attributes in meat-reduced surimi gel
|
Ye, Tao
|
|
|
208 |
C |
p.
|
artikel
|
| 36 |
Microstructural and rheological influence of different strategies to mitigate oil migration in chocolate pralines during storage in limiting conditions
|
Tatar, Hazel Dilsad
|
|
|
208 |
C |
p.
|
artikel
|
| 37 |
Microwave-assisted sample preparation for screening of heavy metal elements in food additives by ICP-MS
|
Kwon, Seo-Yeon
|
|
|
208 |
C |
p.
|
artikel
|
| 38 |
Natural stabilizers for functional foods: The role of optimized date seed extracts in nanoemulsion applications
|
Niroula, Anuj
|
|
|
208 |
C |
p.
|
artikel
|
| 39 |
Optimizing nitrite content in powders from plasma-activated egg whites for meat preservation using response surface methodology
|
Marcinkowska-Lesiak, Monika
|
|
|
208 |
C |
p.
|
artikel
|
| 40 |
Optimizing plasma-activated water for enhanced microbial control in agricultural produce processing
|
Sojithamporn, Phanumas
|
|
|
208 |
C |
p.
|
artikel
|
| 41 |
Physicochemical and nutritional quality of pigmented rice and bran: Influence of milling and cooking
|
Bani, Corinne
|
|
|
208 |
C |
p.
|
artikel
|
| 42 |
Physicochemical, microbiological and metagenetic analyses of a novel, blue economy-based, ready-to-eat (RTE) product
|
Cabo, Marta L.
|
|
|
208 |
C |
p.
|
artikel
|
| 43 |
Physicochemical properties and volatile compounds of Rosa roxburghii fruit using different drying methods
|
Luo, Fuxin
|
|
|
208 |
C |
p.
|
artikel
|
| 44 |
Physicochemical, sensory, and safety evaluation of dry-cured fermented sausages and its plant-based meat analog
|
Martín-Miguélez, Jose M.
|
|
|
208 |
C |
p.
|
artikel
|
| 45 |
Prediction of pea composites physicochemical traits and techno-functionalities using FTIR spectroscopy
|
Bhuiyan, Md Hafizur Rahman
|
|
|
208 |
C |
p.
|
artikel
|
| 46 |
Preparation, characterization, and digestibility of a Yakuchinone B-loaded nanoemulsion system stabilized by soybean lecithin
|
Xie, Wenjie
|
|
|
208 |
C |
p.
|
artikel
|
| 47 |
Proteomics analysis of proteolytic system expression of lactic acid bacteria in fermented goat milk with ACE inhibitory potential
|
Chen, Li
|
|
|
208 |
C |
p.
|
artikel
|
| 48 |
Quality of jujube wines fermented by different jujube varieties: Physicochemical parameters, antioxidant activity, non-volatile and volatile substances
|
Wang, Zihan
|
|
|
208 |
C |
p.
|
artikel
|
| 49 |
Screening and characterization of umami peptides from enzymatic and fermented products of wheat gluten using machine learning
|
Chen, Haowen
|
|
|
208 |
C |
p.
|
artikel
|
| 50 |
Screening of the antioxidant and vasorelaxant activity of wine waste ultrasonic extracts, and HRMS targeted and semi-targeted profiling of glycosylated polyphenols vs free polyphenols
|
Medana, Claudio
|
|
|
208 |
C |
p.
|
artikel
|
| 51 |
Solvent extraction of Triadica sebifera seed oil: Yield, lipid composition, and antioxidant properties
|
Gao, Pan
|
|
|
208 |
C |
p.
|
artikel
|
| 52 |
Solvent-free synthesis of starch citrate via dry heat reaction: An in-depth analysis on structural and physicochemical properties
|
He, Mengyu
|
|
|
208 |
C |
p.
|
artikel
|
| 53 |
Sorbic acid is an efficient preservative in pea-based meat analogues
|
Melin, Petter
|
|
|
208 |
C |
p.
|
artikel
|
| 54 |
Study on the physicochemical and functional properties of glutinous rice protein modified by frozen ball milling
|
Zhang, Qiang
|
|
|
208 |
C |
p.
|
artikel
|
| 55 |
Systematic multistep extraction process for the total valorization of fiber fractions from fruit seeds
|
Viscusi, Pio
|
|
|
208 |
C |
p.
|
artikel
|
| 56 |
Tannin impregnation pre-treatment of potatoes as a valuable strategy for acrylamide, monochloropropanediol and glycidol mitigation in chips and frying oil
|
Pantalone, Sara
|
|
|
208 |
C |
p.
|
artikel
|
| 57 |
The effects of different temperature and humidity conditions on the ripening and cracking of Annona atemoya fruit during storage by regulating the conversion of starch into soluble sugars
|
Gu, Shuailei
|
|
|
208 |
C |
p.
|
artikel
|
| 58 |
The impact of different batter mixing atmospheres on the quality of reduced sucrose sponge and cream cakes
|
Godefroidt, Thibault
|
|
|
208 |
C |
p.
|
artikel
|
| 59 |
Transcriptomic analysis of the metabolic characteristics of Aspergillus oryzae during the fermentation of doenjang-meju, a traditional Korean fermented soybean brick
|
Han, Dong Min
|
|
|
208 |
C |
p.
|
artikel
|
| 60 |
Unlocking the antibacterial activity and mechanisms of ε-poly-l-Lysine and perilla combination against Pseudomonas fluorescens: Insights from non-targeted metabolomic analyses
|
Lin, Yile
|
|
|
208 |
C |
p.
|
artikel
|
| 61 |
Unravelling the physicochemical features of allulose and kestose as sugar alternatives in chemically-leavened baked goods
|
Cho, SeungA
|
|
|
208 |
C |
p.
|
artikel
|
| 62 |
Valorization of common ling (Molva-molva) roe by-products for the elaboration of a food seasoning: Effect of drying method
|
Cánovas, Berta
|
|
|
208 |
C |
p.
|
artikel
|
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