| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
ACE-inhibitory activity and antioxidant properties of a low MW rice bran protein hydrolysate
|
Scarabattoli, Letizia
|
|
|
217 |
C |
p.
|
artikel
|
| 2 |
γ-aminobutyric acid (GABA) treatment improves disease resistance and preserves fresh-cut Mesembryanthemum crystallinum L
|
Wang, Hui
|
|
|
217 |
C |
p.
|
artikel
|
| 3 |
A new insight into the formation of special flavor during the drying process of boletes based on FTIR joint HS-SPME-GC-MS
|
Zheng, Chuanmao
|
|
|
217 |
C |
p.
|
artikel
|
| 4 |
A novel exopolysaccharide-producing bacterium from traditional rice wine koji in China: Whole genome sequencing, exopolysaccharide isolation and bio-functional properties assessment
|
Liu, Xiayu
|
|
|
217 |
C |
p.
|
artikel
|
| 5 |
Antibacterial properties and mechanism of 2-methoxycinnamaldehyde against Salmonella enteritidis and its potential application in treating raw pork
|
Wu, Kegang
|
|
|
217 |
C |
p.
|
artikel
|
| 6 |
Antimicrobial activity and mechanism of novel postbiotics against foodborne pathogens
|
Tong, Yucui
|
|
|
217 |
C |
p.
|
artikel
|
| 7 |
Antioxidant property and functionality of protein hydrolysate from Chinese softshell turtle (Pelodiscus sinensis)
|
Shen, Jiandong
|
|
|
217 |
C |
p.
|
artikel
|
| 8 |
Application of fucoxanthin-loaded probiotic membrane vesicles as natural colorants in lemon juice
|
Liang, Duo
|
|
|
217 |
C |
p.
|
artikel
|
| 9 |
Appropriate sous-vide culinary condition for pork hams: Physicochemical and microstructural properties
|
Chen, Jr-Wei
|
|
|
217 |
C |
p.
|
artikel
|
| 10 |
Assessing data to optimize soybean protein extraction
|
Neji, Chaima
|
|
|
217 |
C |
p.
|
artikel
|
| 11 |
Assessing the microbiome of a poultry burger processing line: A combined approach using culturing techniques and metabarcoding
|
Merino, Natalia
|
|
|
217 |
C |
p.
|
artikel
|
| 12 |
Bacterial assessment, thermal resilience and antibiotic resistance profiles of bacterial contaminants in retail fish and meat
|
Noorzai, Abdul Qadir
|
|
|
217 |
C |
p.
|
artikel
|
| 13 |
Characterization of volatile bitter off-taste compounds in Maotai-flavor baijiu (Chinese liquor)
|
Luo, Xue
|
|
|
217 |
C |
p.
|
artikel
|
| 14 |
Chitosan derived nano-selenium based coatings for postharvest safety of cherry tomato
|
Li, Linling
|
|
|
217 |
C |
p.
|
artikel
|
| 15 |
Classification of bolete species and drying temperature using LC–MS and infrared spectroscopy and simultaneous prediction of their major compounds using chemometrics
|
Zheng, Chuanmao
|
|
|
217 |
C |
p.
|
artikel
|
| 16 |
Compositional profiling and classification of radix Angelicae sinensis by effective GC-IMS and chemometric tool
|
Li, Boyan
|
|
|
217 |
C |
p.
|
artikel
|
| 17 |
Comprehensive chemical profile, angiotensin-I converting enzyme inhibitory and calcium chelation activity of rice wine lees and rice vinegar residues: A novel development strategy
|
Wen, Linfeng
|
|
|
217 |
C |
p.
|
artikel
|
| 18 |
Construction of anti-bubble microcapsule based on Pickering emulsion stabilization system and its protective effect on probiotics
|
Li, Hongbo
|
|
|
217 |
C |
p.
|
artikel
|
| 19 |
Culture-independent analysis of the common microbiota of strawberry fruits
|
Griese, Jennifer
|
|
|
217 |
C |
p.
|
artikel
|
| 20 |
Degradation of aflatoxin B1 by X-ray irradiation
|
Niu, Junxia
|
|
|
217 |
C |
p.
|
artikel
|
| 21 |
Development of predictive models for shelf-life of sweet cherry under different storage temperatures
|
Xing, Wenming
|
|
|
217 |
C |
p.
|
artikel
|
| 22 |
Effect of amaranth protein isolate and fermentation time on buckwheat sourdough bread
|
Woo, Seung-Hye
|
|
|
217 |
C |
p.
|
artikel
|
| 23 |
Effect of biological enzyme pretreatment on the kinetics, microstructure, and quality of vacuum drying of wolfberry
|
Yuan, Tiejian
|
|
|
217 |
C |
p.
|
artikel
|
| 24 |
Effect of compound aging treatment on the quality of Nongxiangxing Baijiu
|
Han, Baolin
|
|
|
217 |
C |
p.
|
artikel
|
| 25 |
Effect of heat exposure on proliferation-promoting activity, growth-factor-like components and metabolism profile of newly secreted royal jelly
|
Chen, Di
|
|
|
217 |
C |
p.
|
artikel
|
| 26 |
Effect of heat pretreatment of safflower seeds on quality and polyphenol composition of extracted oil
|
Wang, Rui
|
|
|
217 |
C |
p.
|
artikel
|
| 27 |
Effects of ammonia stress and ascorbic acid mitigation on the quality of muscle, surimi and gel on silver carp: Insight from protein, water distribution and microstructure
|
Wu, Yiwen
|
|
|
217 |
C |
p.
|
artikel
|
| 28 |
Effects of different thermal cooking methods on the characteristic taste and flavor compounds of Solen grandis meat
|
Zheng, Jie
|
|
|
217 |
C |
p.
|
artikel
|
| 29 |
Effects of triple-frequency orthogonal ultrasound-assisted freezing on the quality properties of large yellow croaker (Larimichthys crocea)
|
Yang, Weihao
|
|
|
217 |
C |
p.
|
artikel
|
| 30 |
Efficacy and mechanisms of antimicrobial peptide BP15 and its lipopeptides against citrus blue mold
|
Lei, Yu
|
|
|
217 |
C |
p.
|
artikel
|
| 31 |
Efficacy and mechanisms of murine norovirus (MNV-1) inactivation by neutral plasma-activated water (NPAW) and its effects on fresh salmon quality
|
Lu, Fangyuan
|
|
|
217 |
C |
p.
|
artikel
|
| 32 |
Elucidating the biogenic transformation mechanisms of polyphenol and volatile compound metabolites in wild cherry wine co-fermentation by Hanseniaspora uvarum and Saccharomyces cerevisiae
|
Peng, Chuanning
|
|
|
217 |
C |
p.
|
artikel
|
| 33 |
Enhancement of curcumin-mediated photodynamic inactivation against Pseudomonas fluorescens on fish fillets combined with ε-polylysine hydrochloride
|
Zheng, Shuangzhi
|
|
|
217 |
C |
p.
|
artikel
|
| 34 |
Enhancement of taste of low-sodium dry-cured mackerel (Scomberomorus niphonius) via the light fermentation with Lactobacillus plantarum R-1
|
Yang, Juan
|
|
|
217 |
C |
p.
|
artikel
|
| 35 |
Enhancing understanding of microstructure-texture relationship in doughnuts: A comparative study of deep-fat and hot-air frying
|
Ghaitaranpour, Arash
|
|
|
217 |
C |
p.
|
artikel
|
| 36 |
Enzyme-assisted deep eutectic solvent extraction of Litsea cubeba essential oil and its anti-Aspergillus flavus activity
|
Zhang, Jiantao
|
|
|
217 |
C |
p.
|
artikel
|
| 37 |
Evaluation of cushuro (Nostoc sphaericum) as an alternative source of minerals, functional protein and bioactive peptides
|
Chasquibol, N.
|
|
|
217 |
C |
p.
|
artikel
|
| 38 |
Evaluation of folate synthesis of Lactiplantibacillus plantarum A3 and the application in the plant-based milk fermentation
|
Tu, Xubin
|
|
|
217 |
C |
p.
|
artikel
|
| 39 |
Exogenous riboflavin treatment delays yellowing in broccoli by inhibiting chlorophyll degradation and regulating endogenous phytohormones
|
Zhou, Yunting
|
|
|
217 |
C |
p.
|
artikel
|
| 40 |
Exploring the effect of ball milling on enhancing the synergistic interaction between potato starch and tamarind seed gum
|
Li, Jing-Jing
|
|
|
217 |
C |
p.
|
artikel
|
| 41 |
Fermenting of flaxseed cake with Lactiplantibacillus plantarum K06 to increase its application as food ingredient - The effect on changes in protein and phenolic profiles, cyanogenic glycoside degradation, and functional properties
|
Waszkowiak, Katarzyna
|
|
|
217 |
C |
p.
|
artikel
|
| 42 |
Free radical scavenging kinetics of Maillard reaction products: A glucose-glycine model system
|
Bolchini, Sara
|
|
|
217 |
C |
p.
|
artikel
|
| 43 |
From byproduct to taste enhancer: Effective preparation of γ-glutamyl peptides from Morchella esculenta stipes and their mechanism of taste enhancement
|
Gong, Xiaoli
|
|
|
217 |
C |
p.
|
artikel
|
| 44 |
Functional properties of enzymatically modified high-protein sesame meal extracts as a natural food emulsifier
|
Noh, Jung-Min
|
|
|
217 |
C |
p.
|
artikel
|
| 45 |
Gluten protein transformations during bread processing: Molecular and microstructural analysis
|
Hong, Tingting
|
|
|
217 |
C |
p.
|
artikel
|
| 46 |
Green preparation of size-controllable cellulose nanofibers from buckwheat husks
|
Lei, Qiaoyangzi
|
|
|
217 |
C |
p.
|
artikel
|
| 47 |
Impact of chitosan, trans-cinnamaldehyde, poly (vinyl alcohol) and TiO2 bio-nanocomposites on preservation and flavor of postharvest button mushroom (Agaricus bisporus)
|
Yan, Xirui
|
|
|
217 |
C |
p.
|
artikel
|
| 48 |
Impact of Lactobacillus plantarum fermentation on jujube juice: Insights from intelligent sensory evaluation, tolerance index, and acidogenic potential
|
Cai, Wenchao
|
|
|
217 |
C |
p.
|
artikel
|
| 49 |
Impact of metabolite transformations on off-flavor profiles of pasteurized drinking yogurt in non-microbial conditions
|
Jingjing, E
|
|
|
217 |
C |
p.
|
artikel
|
| 50 |
Impact of salt and fat reduction under low pressure mixing on pizza dough properties
|
Haridasan, Nair Nikhil
|
|
|
217 |
C |
p.
|
artikel
|
| 51 |
Impact of spatial heterogeneity on fermentation characteristics of cereal vinegar: A comparison of manual and mechanical methods
|
Zhang, Ao
|
|
|
217 |
C |
p.
|
artikel
|
| 52 |
Improvement of chemical composition, physical properties and crystallization characteristics of palm stearin and rice bran oil blends by enzymatic interesterification: Potential base oils in fast-frozen food
|
Ren, Manman
|
|
|
217 |
C |
p.
|
artikel
|
| 53 |
Insight into the effects of soybean isoflavone on the functional properties of rice bran protein: Focus on non-covalent interaction
|
Wang, Shirang
|
|
|
217 |
C |
p.
|
artikel
|
| 54 |
Integrative hyperspectral imaging and artificial intelligence approaches for identifying sucrose substitutes and assessing cookie qualities
|
Jeong, Sungmin
|
|
|
217 |
C |
p.
|
artikel
|
| 55 |
Intelligent kappa-carrageenan-pectin aerogels containing Rosa persica petal extract and chitin nanoparticles for monitoring freshness of chicken fillets
|
Shahbazi, Yasser
|
|
|
217 |
C |
p.
|
artikel
|
| 56 |
Interaction mechanism of composite gels of abalone myofibrillar protein, Nemipterus virgatus myofibrillar protein and acetylated tapioca starch
|
You, Shuyi
|
|
|
217 |
C |
p.
|
artikel
|
| 57 |
In vitro simulated digestion of rosa roxburghii tratt fruit: Release and integrated bioaccessibility response of aqueous antioxidant constituents
|
Li, Boyan
|
|
|
217 |
C |
p.
|
artikel
|
| 58 |
Multifunctional ACE-inhibitory peptides with antioxidant and ferrous-chelating capacities from ginkgo kernel glutelin-2 hydrolysates: Identification, virtual screening, inhibition mechanism, and gastrointestinal stability studies
|
Zhang, Anyu
|
|
|
217 |
C |
p.
|
artikel
|
| 59 |
New insights into the indirect reduction of starch digestibility by L-theanine: Elucidation of the mechanism of α-amylase/α-glucosidase inhibition based on spectroscopic and computational perspectives
|
Hao, Zongwei
|
|
|
217 |
C |
p.
|
artikel
|
| 60 |
Odor threshold dynamics during Baijiu aging: Ester–acid interactions
|
Qiu, Wei
|
|
|
217 |
C |
p.
|
artikel
|
| 61 |
Optimization of pretreatment and convective drying temperature for better nutritional and bioactive contents of orange fleshed sweet potatoes flour
|
Kuyu, Chala G.
|
|
|
217 |
C |
p.
|
artikel
|
| 62 |
Optimizing high-moisture meat analogue textures through Artificial Intelligence: The effect of sorbitol in soy protein concentrate blends
|
Gulzar, Saqib
|
|
|
217 |
C |
p.
|
artikel
|
| 63 |
Photothermal carbon nanoparticles-cellulose nanocrystal nanocomposite films and their application in enhancing fruit preservation
|
Song, Zuguo
|
|
|
217 |
C |
p.
|
artikel
|
| 64 |
Physicochemical characteristics and metabolite content of roasted arabica coffee in relation to consumer preference
|
Todhanakasem, Tatsaporn
|
|
|
217 |
C |
p.
|
artikel
|
| 65 |
Physicochemical properties, techno-functional attributes, and molecular correlations of fractionated Ulva prolifera polysaccharides
|
Cao, Zhen
|
|
|
217 |
C |
p.
|
artikel
|
| 66 |
Phytic acid extraction from rice bran with acetic acid: Optimization, antioxidant capacity and mechanism based on cellular metabolomics
|
Chen, Yue
|
|
|
217 |
C |
p.
|
artikel
|
| 67 |
Pickering emulsions stabilized with SPI-Cur conjugates: Effects on storage, gastrointestinal viability of Lactobacillus plantarum
|
Ye, Yang
|
|
|
217 |
C |
p.
|
artikel
|
| 68 |
Pomegranate peel powder for the sustainable development of a novel date jam: Texture profile, color parameters, microstructure features, antioxidant activity, and sensory properties
|
Ali, Salim A.
|
|
|
217 |
C |
p.
|
artikel
|
| 69 |
Preparation and stability evaluation of flexible nanoliposomes co-encapsulated with black wolfberry anthocyanins and EGCG
|
Guan, Yingling
|
|
|
217 |
C |
p.
|
artikel
|
| 70 |
Preparation of flaxseed oil nanoemulsion and its effect on oxidation stability of flaxseed oil and prediction of shelf life
|
Ma, Yan
|
|
|
217 |
C |
p.
|
artikel
|
| 71 |
Production of oleogels from cellulose and starch cryogels: Morphological, thermal, mechanical, and viscoelastic properties
|
Carvalho, Laiane
|
|
|
217 |
C |
p.
|
artikel
|
| 72 |
Protective effect of L-lysine on silver carp surimi during freezing storage: Gel quality improvement and physicochemical properties
|
Su, Lingxia
|
|
|
217 |
C |
p.
|
artikel
|
| 73 |
Quantitative detection of hidden milk allergens in hypoallergenic formulas through bottom-up proteomics, high-resolution mass spectrometry and the mechanism of D-ribose in reducing the allergenicity in vitro
|
Xu, Daokun
|
|
|
217 |
C |
p.
|
artikel
|
| 74 |
Reaction conditions for the isomerization and epimerization of lactose with a mutant cellobiose 2-epimerase
|
Huerta, Macarena
|
|
|
217 |
C |
p.
|
artikel
|
| 75 |
Regulation of endogenous enzyme activity and quality of dry-cured pork loin at ripening stage by electrical stimulation
|
Zhong, Xiaolin
|
|
|
217 |
C |
p.
|
artikel
|
| 76 |
Sensory profile and consumer acceptability of third generation snacks from colored flesh potatoes
|
Pęksa, Anna
|
|
|
217 |
C |
p.
|
artikel
|
| 77 |
Solid-state fermentation with Ganoderma lucidum improves nutritional quality and processing characteristics of wheat (Triticum aestivum L.)
|
Weng, Mengting
|
|
|
217 |
C |
p.
|
artikel
|
| 78 |
Synergistic effects of pH and nano-calcium carbonate on sodium alginate gels and their application for encapsulation, protection, delivery and yoghurt of probiotics
|
Wang, Kaili
|
|
|
217 |
C |
p.
|
artikel
|
| 79 |
Synthesis and evaluation of the antioxidant, anti-tyrosinase and anti-browning activities of N-caffeoyl amino acid methyl esters
|
Guo, Shi-Huan
|
|
|
217 |
C |
p.
|
artikel
|
| 80 |
Tannic acid cross-linked Poly(lactic-co-caprolactone/Gelatin electrospun nanofibrous membranes for blueberry preservation
|
Ye, Yiting
|
|
|
217 |
C |
p.
|
artikel
|
| 81 |
The juice incorporation from grape pomace pressing positively influence the yield and chemical composition without affecting its sensory profile
|
da Conceição Prudêncio Dutra, Maria
|
|
|
217 |
C |
p.
|
artikel
|
| 82 |
The natural product 3-Mercaptopropionic acid is a highly effective browning inhibitor by directly capturing polyphenol oxidase activity
|
Ge, Chang
|
|
|
217 |
C |
p.
|
artikel
|
| 83 |
The role of flours and leavening systems on the formation of acrylamide in the technological process of baked products: Cases studies of bread and biscuits
|
Marianelli, Andrea
|
|
|
217 |
C |
p.
|
artikel
|
| 84 |
Ultrasonic-enzymolysis effects on proso millet wine fermentation
|
Niu, Dongsheng
|
|
|
217 |
C |
p.
|
artikel
|
| 85 |
Volatile organic compound dynamics in Ugni Blanc and Vidal wines during fermentation in the Hexi Corridor (China): Insights from E-nose, GC-MS, GC-IMS, and multivariate statistical models
|
Ma, Yinghu
|
|
|
217 |
C |
p.
|
artikel
|
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