| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A fast and highly efficient strategy for detection of camellia oil adulteration using machine learning assisted SERS
|
Xu, Peipei
|
|
|
213 |
C |
p.
|
artikel
|
| 2 |
AfroPALM - Afrocentric palm oil adulteration learning models: An end-to-end deep learning approach for detection of palm oil adulteration
|
Agbemenu, Andrew Selasi
|
|
|
213 |
C |
p.
|
artikel
|
| 3 |
Application of hydrogen-rich water maintains red pitaya fruit quality through regulation of ROS and energy metabolism
|
Ding, Xiaochun
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|
|
213 |
C |
p.
|
artikel
|
| 4 |
Assessment of milling and the green biosolvents ethyl lactate and 2-methyltetrahydrofuran (2-methyloxolane) for the ultrasound-assisted extraction of carotenoids in common and phytoene-rich Dunaliella bardawil microalgae
|
Morón-Ortiz, Ángeles
|
|
|
213 |
C |
p.
|
artikel
|
| 5 |
Comparative shelf-life study in dehydrated plums: Use of potassium sorbate and its effect on microbial spoilage
|
Cárdenas, Franco
|
|
|
213 |
C |
p.
|
artikel
|
| 6 |
Comprehensive identification and comparative analysis of protein-unbound Amadori products in powdered infant formulas: Integrating untargeted and targeted metabolomics with LC-Q-Orbitrap-MS/MS
|
Dong, Ying
|
|
|
213 |
C |
p.
|
artikel
|
| 7 |
Control of Bacillus cereus in rice cake and food contact surfaces with novel Becedseptimavirus genus phage BCC348 and its partial SPOR domain-containing endolysin LysBCC348
|
Seol, Hanbin
|
|
|
213 |
C |
p.
|
artikel
|
| 8 |
Debaryomyces hansenii reduces ochratoxin A production by Penicillium nordicum on dry-cured ham agar through volatile compounds
|
Roncero, Elia
|
|
|
213 |
C |
p.
|
artikel
|
| 9 |
Designing an active green packaging material based on black chickpea protein isolate electrospun nanofibers containing citral nanoliposomes
|
Amjadi, Sajed
|
|
|
213 |
C |
p.
|
artikel
|
| 10 |
Detection of tea seed oil adulteration based on near-infrared and Raman spectra information fusion
|
Zan, Jiajun
|
|
|
213 |
C |
p.
|
artikel
|
| 11 |
Dough properties and baking quality of near isogenic lines with single HMW-GS null at Glu-A1, Glu-B1 and Glu-D1 loci in soft wheat
|
Zhang, Pingping
|
|
|
213 |
C |
p.
|
artikel
|
| 12 |
Effect and mechanism of carvacrol on putrescine production by Obesumbacterium proteus in Xinjiang sausage
|
Honghong, Yu
|
|
|
213 |
C |
p.
|
artikel
|
| 13 |
Effect of cold plasma on the physicochemical characteristics of granular cold water swelling maize starch
|
Hossein pour, Anahita
|
|
|
213 |
C |
p.
|
artikel
|
| 14 |
Effect of dual-frequency ultrasonic vacuum drying on drying characteristics and quality of honey
|
Zhu, Yuge
|
|
|
213 |
C |
p.
|
artikel
|
| 15 |
Effect of protein-phenolic acid complexes on ice cream structure and meltdown behavior
|
Pangastuti, Hesti Ayuningtyas
|
|
|
213 |
C |
p.
|
artikel
|
| 16 |
Effect of screw pressing temperature on apricot (Prunus armeniaca L.) kernels oil quality properties and apricot kernels protein isolate functional properties
|
Wu, Hongyu
|
|
|
213 |
C |
p.
|
artikel
|
| 17 |
Effect of ultrasonic-pretreatment on soaking kinetics, nutritional, anti-nutritional, and functional properties of guar seeds
|
Kheto, Ankan
|
|
|
213 |
C |
p.
|
artikel
|
| 18 |
Effects of cold plasma-activated solution on microbial amounts and diversity of Tilapia fillets at refrigerator storage
|
Cai, Zhicheng
|
|
|
213 |
C |
p.
|
artikel
|
| 19 |
Effects of different freezing methods on the damage in potato tissues impregnated with trehalose
|
Sun, Xiyun
|
|
|
213 |
C |
p.
|
artikel
|
| 20 |
Effects of endogenous anthocyanins on appearance, bioactivity, and starch digestibility in black rice mutants
|
Ni, Jiahao
|
|
|
213 |
C |
p.
|
artikel
|
| 21 |
Effects of hydroxyl radical on Listeria monocytogenes in fresh-cut iceberg lettuce (Lactuca sativa var. iceberg): Survival, membrane permeability, microstructure and virulence gene expression
|
Guan, Hongyang
|
|
|
213 |
C |
p.
|
artikel
|
| 22 |
Effects of Pediococcus acidilactici and Rhizopus Oryzae on protein degradation and flavor formation in fermented mutton sausages
|
Li, Zihan
|
|
|
213 |
C |
p.
|
artikel
|
| 23 |
Efficacy of blue-diode laser exposure on the postharvest quality maintenance of strawberries
|
Cui, Shijiang
|
|
|
213 |
C |
p.
|
artikel
|
| 24 |
Elucidating the relationship between microbial communities and the formation of flavour metabolites in Cabernet Sauvignon wine through metagenomic analysis
|
Gao, Jie
|
|
|
213 |
C |
p.
|
artikel
|
| 25 |
Enhancement of antioxidant properties of Eisenia bicyclis extracts through combination of green extractions: Parameter optimization and comparison
|
Moon, Seungmin
|
|
|
213 |
C |
p.
|
artikel
|
| 26 |
Enhancing ice cream quality with dietary fiber and spore-forming probiotics: A study on Shouchella clausii and Heyndrickxia coagulans
|
Sezer, Elif
|
|
|
213 |
C |
p.
|
artikel
|
| 27 |
Enhancing the quality of semi-dried tilapia fillets using ultraviolet radiation to simulate the natural solar drying process: Integration of flavoromics, lipidomics, and targeted metabolomics
|
Wang, Ji
|
|
|
213 |
C |
p.
|
artikel
|
| 28 |
Enzymatic hydrolysis of white-cheek shark skin gelatin: Optimization, structural transformations, functional characteristics, and antioxidant potential
|
Tabarestani, Hoda Shahiri
|
|
|
213 |
C |
p.
|
artikel
|
| 29 |
Evaluating protein quality in edible insects: A comparative analysis of house cricket, yellow mealworm, and migratory locust using DIAAS methodologies
|
Lampová, Barbora
|
|
|
213 |
C |
p.
|
artikel
|
| 30 |
Evaluation of exogenous lactic acid bacteria, yeasts and staphylococci for flavor improvement of channel catfish frame hydrolysate
|
Gao, Pei
|
|
|
213 |
C |
p.
|
artikel
|
| 31 |
Evaluation of low methoxyl pectin concentration and dough chilling treatment in enhancing okara-wheat flour-based cookies structure
|
Yuliarti, Oni
|
|
|
213 |
C |
p.
|
artikel
|
| 32 |
Exploring local edible plants as potential prebiotic sources for their synbiotic applications
|
Tinrat, Sirikhwan
|
|
|
213 |
C |
p.
|
artikel
|
| 33 |
Exploring microbial diversity and functionality in Verdejo wine vinegar fermentation through LC-MS/MS analysis
|
Campos-Vázquez, Cristina
|
|
|
213 |
C |
p.
|
artikel
|
| 34 |
Exploring the mechanism of milk kefir grain fermentation to improve the palatability of chokeberry juice
|
Sun, Mao-Cheng
|
|
|
213 |
C |
p.
|
artikel
|
| 35 |
Fabrication of mung bean protein isolate nanofibrils and calcium ions induced hydrogels
|
Qi, Yupeng
|
|
|
213 |
C |
p.
|
artikel
|
| 36 |
High hydrostatic pressure technology promotes the formation of lotus seed starch and epigallocatechin gallate complex: An evaluation of structure and digestive characteristics
|
Liu, Lu
|
|
|
213 |
C |
p.
|
artikel
|
| 37 |
Hybrid aerogels of spirulin and whey proteins as novel cellular solids
|
De Berardinis, Lorenzo
|
|
|
213 |
C |
p.
|
artikel
|
| 38 |
Identification and crude protein prediction of porcini mushrooms via deep learning-assisted FTIR fingerprinting
|
Zheng, Chuanmao
|
|
|
213 |
C |
p.
|
artikel
|
| 39 |
Impact of tyrosine substitution on tachyplesin I: Development and characterization of the antimicrobial peptide TP I-Y4
|
Han, Lu
|
|
|
213 |
C |
p.
|
artikel
|
| 40 |
Improving color and digestion resistibility of 3D-printed ready-to-eat starch gels using anthocyanins
|
Huang, Guiying
|
|
|
213 |
C |
p.
|
artikel
|
| 41 |
Improving functionality and metabolite profiles of black sapote juice through lactic acid bacteria fermentation
|
Yue, Mingzhe
|
|
|
213 |
C |
p.
|
artikel
|
| 42 |
Improving plant-based protein drinks: The potential of flavors for cross-modal enhancement of fat perception
|
Vossen, R.M.
|
|
|
213 |
C |
p.
|
artikel
|
| 43 |
Inactivation of foodborne pathogens on fruit juice with different solid contents by using pilot-scale 915 MHz microwave heating system
|
Kim, Woo-Ju
|
|
|
213 |
C |
p.
|
artikel
|
| 44 |
Inhibitory effect of different degree of polymerization inulin on the retrogradation of rice starch gels and fresh rice noodles
|
Ye, Yuan
|
|
|
213 |
C |
p.
|
artikel
|
| 45 |
Investigation of self-assembly of daucosterol from eleocharis dulcis peel with γ-oryzanol for stabilized water-in-oil emulsion gels
|
Gu, Yipeng
|
|
|
213 |
C |
p.
|
artikel
|
| 46 |
In vitro assessment of the impact of passion fruit peel–extracted pectin added with probiotic strains on the human intestinal microbiota and metabolic activity
|
Pimisa, Rattanaporn
|
|
|
213 |
C |
p.
|
artikel
|
| 47 |
Lactobacillus plantarum antimicrobial peptide Y8-2: A new strategy against Toxoplasma gondii
|
Guo, Wenhui
|
|
|
213 |
C |
p.
|
artikel
|
| 48 |
Life cycle assessment of the manothermosonication of liquid whole egg: A comparative evaluation with conventional thermal preservation
|
Beitia, Enrique
|
|
|
213 |
C |
p.
|
artikel
|
| 49 |
Low-ester pectin effectively enhanced the thermal, rheological and structural properties of wheat dough relative to the high-ester pectin
|
Chen, Jinfeng
|
|
|
213 |
C |
p.
|
artikel
|
| 50 |
Metabolomic and transcriptomic analyses reveal the regulation mechanism of postharvest light-induced phenolics accumulation in mango peel
|
Yang, Chengkun
|
|
|
213 |
C |
p.
|
artikel
|
| 51 |
Metabolomics analysis of germinated sesame (Sesamum indicum L.) seeds: Possibility of incorporating short-term germination treatments into the sesame production process
|
Chang, Yun-Long
|
|
|
213 |
C |
p.
|
artikel
|
| 52 |
Modification of black wheat bran by superfine grinding and Neurospora crassa fermentation: Physicochemical properties, mixed flour quality, steamed bread quality, and flavor
|
Liu, Anqi
|
|
|
213 |
C |
p.
|
artikel
|
| 53 |
Modification of Tartary buckwheat flour via steam explosion and the quality characteristics of corresponding gluten-free whole-grain cookies
|
Kong, Feng
|
|
|
213 |
C |
p.
|
artikel
|
| 54 |
Multifunctional curcumin/γ-cyclodextrin/sodium chloride complex: A strategy for salt reduction, flavor enhancement, and antimicrobial activity in low-sodium foods
|
Wang, Dehua
|
|
|
213 |
C |
p.
|
artikel
|
| 55 |
Occurrence and diversity of Shiga toxin-producing Escherichia coli (STEC) in Italian Alpine raw milk cheeses and their development in the earlier stages of different cheese-making processes
|
Morandi, Stefano
|
|
|
213 |
C |
p.
|
artikel
|
| 56 |
Overproduction of organic acids affects the microbial community succession and flavor metabolism during Baijiu fermentation
|
He, Yang-Xue
|
|
|
213 |
C |
p.
|
artikel
|
| 57 |
PacBio sequencing combined GC–IMS approach to investigate the flavor formation of Jinhua ham prepared using Taihu black pigs
|
Li, Huanhuan
|
|
|
213 |
C |
p.
|
artikel
|
| 58 |
Phenylpropanoid metabolism may dominate the black spot resistance of Chinese olive (Canarium album)
|
Zhuang, Qingli
|
|
|
213 |
C |
p.
|
artikel
|
| 59 |
Pickering emulsion stabilized by ergosterol solely as a new fat substitute improves the quality of pork sausages
|
Wang, Yaxin
|
|
|
213 |
C |
p.
|
artikel
|
| 60 |
Predictive modeling for optimal chicken breast cooking across diverse methods and temperatures
|
Romano, Giulia
|
|
|
213 |
C |
p.
|
artikel
|
| 61 |
Preparation, characterization and in vitro stability of soy protein fibrils ferrous delivery system
|
Yang, Ping
|
|
|
213 |
C |
p.
|
artikel
|
| 62 |
Preparation of gelatin/gelatin-dextran/gelatin-based three-layer films with cinnamaldehyde and α-tocopherol for scallop (Patinopecten yessoensis) adductor muscle preservation
|
Liao, Hailu
|
|
|
213 |
C |
p.
|
artikel
|
| 63 |
Probiotic Lactobacillus strains as protective adjunct cultures against fungal growth and toxin production in Hard cheese
|
Moneeb, Asmaa H.M.
|
|
|
213 |
C |
p.
|
artikel
|
| 64 |
Protein extraction from yellow mealworm (Tenebrio molitor) assisted by pulsed electric fields: Effect on foaming properties
|
Perez, Josep Tent
|
|
|
213 |
C |
p.
|
artikel
|
| 65 |
Regulating effects of beet pectin on the stability and 3D printing performance of high internal phase pickering emulsions stabilized by lactoferrin-EGCG
|
Sun, Ying
|
|
|
213 |
C |
p.
|
artikel
|
| 66 |
Screening and evaluation of high stress tolerance, high esterase activity and safety of Oenococcus oeni strains adapt to challenging conditions in Northwest China wine
|
Liu, Xiaowen
|
|
|
213 |
C |
p.
|
artikel
|
| 67 |
Significantly improved co-extraction of hesperidin and narirutin from mandarin peel, a food processing by-product, based on statistical predictive models
|
Son, Hyerim
|
|
|
213 |
C |
p.
|
artikel
|
| 68 |
Spruce, pine and fir needles as sustainable ingredients for whole wheat bread fortification: Enhancing nutritional and functional properties
|
Fidelis, Marina
|
|
|
213 |
C |
p.
|
artikel
|
| 69 |
Structure and flavor properties of meat analogues from yeast and soy protein prepared via high-moisture extrusion
|
Song, Jian
|
|
|
213 |
C |
p.
|
artikel
|
| 70 |
Study on the relationship between microbial community succession and physicochemical factors in the fermentation of rice-flavor Baijiu based on high-throughput and redundancy analysis techniques
|
Li, Xin
|
|
|
213 |
C |
p.
|
artikel
|
| 71 |
Synergistic effects of binary mixtures of δ-tocopherol and gallic acid derivatives on peroxidation of soybean oil-in-water emulsions
|
Martínez-Senra, Tamara
|
|
|
213 |
C |
p.
|
artikel
|
| 72 |
TcaR is an important transcriptional regulator involved in environmental stress response and virulence in foodborne Staphylococcus aureus
|
Pei, Hao
|
|
|
213 |
C |
p.
|
artikel
|
| 73 |
The effect of freeze‒thaw cycles on the physicochemical stability and nutritional composition of camel milk
|
Hao, Qi
|
|
|
213 |
C |
p.
|
artikel
|
| 74 |
The polysaccharides from blackened jujube with ultrasonic assistance extraction: Optimization of extraction conditions, antioxidant activity and structural analysis
|
Song, Fangfang
|
|
|
213 |
C |
p.
|
artikel
|
| 75 |
Ultra-high irradiance (UHI) blue light treatment: A promising method for inactivation of the wine spoilage yeast Brettanomyces bruxellensis
|
Grangeteau, C.
|
|
|
213 |
C |
p.
|
artikel
|
| 76 |
Ultrasound-assisted chilling to minimize sodium hypochlorite use while reducing pathogens and preserving quality in chicken breast meat
|
Al, Fatma
|
|
|
213 |
C |
p.
|
artikel
|
| 77 |
Whole-genome analysis of stress resistance-related genes in Listeria monocytogenes
|
Dou, Xin
|
|
|
213 |
C |
p.
|
artikel
|
| 78 |
Yogurts fortified with postbiotic powders derived from Lactobacillus acidophilus LA5: Physicochemical, rheological, antioxidant, and sensory properties
|
Pham, Quang-Hieu
|
|
|
213 |
C |
p.
|
artikel
|
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