| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A comparative study of the flavor characteristics and active ingredients of fermented and blended orange wines based on sensory omics and non-targeted metabolomics
|
Guo, Yayun
|
|
|
223 |
C |
p.
|
artikel
|
| 2 |
A flavor imitation method for Osmanthus aroma based on molecular docking screening and odor activity value analysis
|
Jia, Xuewei
|
|
|
223 |
C |
p.
|
artikel
|
| 3 |
A gas selective film for equilibrium-modified atmosphere packaging: Bio-based γ-PGA coating on plasma-modified LDPE for fresh-cut papaya preservation
|
Tsai, Sheng-Yen
|
|
|
223 |
C |
p.
|
artikel
|
| 4 |
A multifunctional polyvalent DNA scaffolds-based photothermal aptasensor for visible and portable detection of aflatoxin B1
|
Li, Shanglin
|
|
|
223 |
C |
p.
|
artikel
|
| 5 |
Analysis of factors affecting the browning of crayfish hepatopancreas after high-temperature sterilization
|
Tan, Hongyuan
|
|
|
223 |
C |
p.
|
artikel
|
| 6 |
Antibacterial mechanism of a novel bovine-derived peptide F1 against colistin-resistant Escherichia coli through ClpP, ClpX and YihG
|
Yang, Zhijie
|
|
|
223 |
C |
p.
|
artikel
|
| 7 |
Application of fortified Daqu to optimize the core fermentation microbial flora and improve the ester profile of N ongxiangxing baijiu
|
Xu, Pei
|
|
|
223 |
C |
p.
|
artikel
|
| 8 |
Application of ice nucleation-active bacteria to unwashed mince of greater lizardfish and Indian mackerel subjected to freeze-thaw cycles: Comparative study of low-fat and high-fat fish
|
Fathi Karizak, Zohreh
|
|
|
223 |
C |
p.
|
artikel
|
| 9 |
Aptamer-based lateral flow strip for rapid detection of AFB1 in peanuts, soybeans, corn, and rice
|
Wang, Sixian
|
|
|
223 |
C |
p.
|
artikel
|
| 10 |
A risk assessment model for the entire rice processing chain based on Kmeans++ and extreme learning machine
|
Qi, Bojian
|
|
|
223 |
C |
p.
|
artikel
|
| 11 |
A study of the mechanism of α-glucosidase inhibition by rapeseed polyphenols
|
Ma, Yunfeng
|
|
|
223 |
C |
p.
|
artikel
|
| 12 |
Butter aroma compounds in plant-based milk alternatives through fermentation: screening of potential starter cultures and enhanced production in oat milk with Lactococcus cremoris
|
Tapia, Sebastián M.
|
|
|
223 |
C |
p.
|
artikel
|
| 13 |
Carboxylated chitin nanofibers as effective stabilizers in food-grade pickering emulsions
|
Chen, Yan
|
|
|
223 |
C |
p.
|
artikel
|
| 14 |
Changes in the quality of vacuum-packed ready-to-eat steaks treated with natural preservatives during storage
|
Chu, Qianqian
|
|
|
223 |
C |
p.
|
artikel
|
| 15 |
Characterization of core microbiota in Chinese rice wine fermentation and quality enhancement by Lactobacillus plantarum 15
|
Shi, Wenjing
|
|
|
223 |
C |
p.
|
artikel
|
| 16 |
Characterization of green pepper distribution on a spiral curved surface
|
Zhang, Jian
|
|
|
223 |
C |
p.
|
artikel
|
| 17 |
Characterization of the cold-adapted broad-spectrum bacteriophage PJNS034 and its application in controlling pathogenic bacteria in dairy products
|
Wei, Xiaotian
|
|
|
223 |
C |
p.
|
artikel
|
| 18 |
Co-encapsulation of saffron petal and Stachys schtschegleevii extracts via complex coacervation and graphene oxide-assisted spray drying for co-delivery and stability enhancement
|
Rajabi, Hamid
|
|
|
223 |
C |
p.
|
artikel
|
| 19 |
Combined ultrasound and osmotic pretreatment as innovative preservation strategies for enhancing the quality of dried mango slices
|
Biswas, Rahul
|
|
|
223 |
C |
p.
|
artikel
|
| 20 |
Comparative analysis of drying methods for fresh in-hull walnuts: Impact on sensory quality, physical and chemical properties and flavor characteristics
|
Yuan, Yuxue
|
|
|
223 |
C |
p.
|
artikel
|
| 21 |
Comparative dynamic sensory profile of meat and plant-based meat analogs
|
Olegario, Lary Souza
|
|
|
223 |
C |
p.
|
artikel
|
| 22 |
Comparison of ultrasound, pulsed electric fields, and high pressure on cricket protein extraction and concentrate characteristics
|
Bisconsin-Junior, Antonio Rocha
|
|
|
223 |
C |
p.
|
artikel
|
| 23 |
Comprehensive analysis of volatile and nonvolatile compounds in Dictyophora indusiata hydrolysates
|
Yuan, Haibin
|
|
|
223 |
C |
p.
|
artikel
|
| 24 |
Corrigendum to “Comparison of polyphenol and volatile compounds and in vitro antioxidant, anti-inflammatory, antidiabetic, anti-ageing, and anticancer activities of dry tea leaves”[LWT - Food Science and Technology 222 (2025) 117632]
|
Chandran, Akshay K.
|
|
|
223 |
C |
p.
|
artikel
|
| 25 |
Decoding the dynamic evolution of volatile organic compounds of dark tea during solid-state fermentation with Debaryomyces hansenii using HS-SPME-GC/MS, E-nose and transcriptomic analysis
|
Huang, Yuxin
|
|
|
223 |
C |
p.
|
artikel
|
| 26 |
Development and application of a molecular beacon-based recombinase-aided amplification method for multiplex detection of Staphylococcus aureus and aminoglycoside resistance genes
|
Hu, Lian-xia
|
|
|
223 |
C |
p.
|
artikel
|
| 27 |
Development and transfer of a non-destructive detection model based on visible/near-infrared full transmission spectroscopy for soluble solid content in pomelo under different integration times
|
Xu, Sai
|
|
|
223 |
C |
p.
|
artikel
|
| 28 |
Development of a natural, semi-permeable fruit coating (water-soluble corn zein plus coconut oil) to extend shelf life of tree-ripe mango by creating an internal modified atmosphere
|
Shahzad, Faisal
|
|
|
223 |
C |
p.
|
artikel
|
| 29 |
Diacetyl delays the postharvest quality degradation of apple fruit
|
Wang, Ao-Ran
|
|
|
223 |
C |
p.
|
artikel
|
| 30 |
Does the use of the Tritordeum, an alternative cereal for breadmaking, can be one of the mitigation strategies of acrylamide in bread?
|
Wiwart, Marian
|
|
|
223 |
C |
p.
|
artikel
|
| 31 |
Effect of iron-fortification process on the stability and iron bioaccessibility of broad bean flours
|
Arnal, Milagros
|
|
|
223 |
C |
p.
|
artikel
|
| 32 |
Effect of supercritical CO2 extraction on the recovery of bioactive lipids and pigments from pretreated Nannochloropsis gaditana biomass
|
Paterson, Samuel
|
|
|
223 |
C |
p.
|
artikel
|
| 33 |
Effects of different drying methods on color difference, taste and chemical components of Yunnan Congou black tea
|
Lu, Mingxia
|
|
|
223 |
C |
p.
|
artikel
|
| 34 |
Effects of different drying methods on the product quality and key non-volatile compounds of Morchella sextelata
|
Zhang, Yanmei
|
|
|
223 |
C |
p.
|
artikel
|
| 35 |
Effects of different extraction methods on structure and functional characteristics of soluble dietary fiber from Dendrocalamus brandisii Munro shoots
|
Tian, Mingtian
|
|
|
223 |
C |
p.
|
artikel
|
| 36 |
Effects of neoagaroligosaccharides on quality characteristics and antioxidant activity of set yogurt
|
Shi, Yafang
|
|
|
223 |
C |
p.
|
artikel
|
| 37 |
Effects of steam processing on the flavor formation mechanism of male and female mussels
|
Zhao, Nana
|
|
|
223 |
C |
p.
|
artikel
|
| 38 |
Effects of ultrasonic enhancement on physicochemical properties, structural, antioxidant activity and potential antidiabetic effect of asparagus juice
|
Kong, Tianyu
|
|
|
223 |
C |
p.
|
artikel
|
| 39 |
Efficacy of enzymatic, preheating-enzymatic, and sonication-enzymatic treatments on water dispersibility of egg white powder
|
Lin, Zhijie
|
|
|
223 |
C |
p.
|
artikel
|
| 40 |
Efficient polyphenol extraction from Moringa oleifera Lam. leaves using natural deep eutectic solvents: COSMO-RS screening, ANN-GA optimization and antioxidant activity evaluation
|
Peng, Weilong
|
|
|
223 |
C |
p.
|
artikel
|
| 41 |
Electronic tongue, targeted metabolomics, and monomer taste verification strategy reveal differences in taste profile and non-volatile components of Siraitia grosvenorii fruit under different drying methods
|
Chen, GuangYu
|
|
|
223 |
C |
p.
|
artikel
|
| 42 |
Electroporation-driven nutrient preservation and rehydration enhancement in blueberry drying via high-voltage electrostatic field pretreatment
|
Sun, Sheng
|
|
|
223 |
C |
p.
|
artikel
|
| 43 |
Encapsulating volatiles: The role of emulsion stability on the retention of d-limonene during emulsification and spray drying
|
Jauhari, A.K.P.
|
|
|
223 |
C |
p.
|
artikel
|
| 44 |
Encapsulation of jambolan (Syzygium cumini) and camu-camu (Myrciaria dubia) juice blend: Definition of spray drying and storage conditions
|
Campos, Ana Paula Rocha
|
|
|
223 |
C |
p.
|
artikel
|
| 45 |
Encapsulation of Lacticaseibacillus casei TCS using a Pickering water-in-oil-in-water double emulsion to preserve bacterial viability and aroma characteristics in yogurt
|
Chen, Chen
|
|
|
223 |
C |
p.
|
artikel
|
| 46 |
Enhanced hydrothermal extraction of bamboo shoot polysaccharides by plasma-activated water: A process and characterization study
|
Yu, Yue
|
|
|
223 |
C |
p.
|
artikel
|
| 47 |
Enhancing storage quality and oxidation stability of contact immersion frozen pork using NaCl refrigerant with l-proline and/or l-lysine
|
Zhou, Yu
|
|
|
223 |
C |
p.
|
artikel
|
| 48 |
Establishment and evaluation of a rapid detection method on viable cells of Salmonella enterica: A potential POCT applicable in various food systems
|
Liu, Junyan
|
|
|
223 |
C |
p.
|
artikel
|
| 49 |
Exploration of cobalt-based colorimetric aptasensing of zearalenone in cereal products: Enhanced performance of Au/CoOOH nanozyme
|
Sun, Qi
|
|
|
223 |
C |
p.
|
artikel
|
| 50 |
Extensive shotgun proteomic analysis of Salmonella enterica subsp. enterica serotypes from chicken meat: Insights into virulence, food quality and safety
|
Abril, Ana G.
|
|
|
223 |
C |
p.
|
artikel
|
| 51 |
Fabrication, characterization, and effectiveness of Rosmarinus officinalis L. essential oil nanoencapsulated by chitosan against Aspergillus flavus and Aspergillus parasiticus in vitro
|
Komijani, Meysam
|
|
|
223 |
C |
p.
|
artikel
|
| 52 |
Feasibility of emulsion-filled pea protein-collagen-carrageenan hydrogel for 3D printing
|
Bartkuvienė, Ieva
|
|
|
223 |
C |
p.
|
artikel
|
| 53 |
Flavor characteristics of natural yak yogurt and the impact of fermentation with isolated strains on flavor compounds in manual yak yogurt
|
Yanting, Qin
|
|
|
223 |
C |
p.
|
artikel
|
| 54 |
Flavoromics approach reveals dynamic changes in non-volatile and volatile compounds of Pixian broad bean paste with different stir-frying temperature
|
Chen, Lilan
|
|
|
223 |
C |
p.
|
artikel
|
| 55 |
Formulation effects on the enhanced structural and anti-oxidative properties of emulsions stabilized by complexes of cellulose nanofibrils (CNF) and epigallocatechin gallate (EGCG)
|
Fang, Fang
|
|
|
223 |
C |
p.
|
artikel
|
| 56 |
From Baijiu by-product to bioactive goldmine: The health-promoting potential of Jiuzao extracts
|
Zeng, Yuting
|
|
|
223 |
C |
p.
|
artikel
|
| 57 |
Genetic diversity, biocide susceptibility and biofilm forming ability of Escherichia coli isolates from slaughterhouse environments in Nigeria
|
Beshiru, Abeni
|
|
|
223 |
C |
p.
|
artikel
|
| 58 |
1H NMR spectrum carries signatures of white wine aroma
|
Mascellani Bergo, Anna
|
|
|
223 |
C |
p.
|
artikel
|
| 59 |
Identification of a novel umami peptides from fermented Bighead carp and its umami mechanism via molecular dynamic simulation
|
Li, Jian
|
|
|
223 |
C |
p.
|
artikel
|
| 60 |
Impact of chia seed germination on its lipid composition and on its processability in water by an integrated process designed for the release of oil bodies
|
Lacroux, Éric
|
|
|
223 |
C |
p.
|
artikel
|
| 61 |
Impact of high-voltage electric field coupled with heat transfer medium on the thawing quality of lychee
|
Xie, Daiqin
|
|
|
223 |
C |
p.
|
artikel
|
| 62 |
Impacts of carbohydrate-based fat substitutes on the textural, rheological, microstructural, and sensory characteristics of low-fat processed cheese
|
Tian, Huaixiang
|
|
|
223 |
C |
p.
|
artikel
|
| 63 |
Imprinted metal-organic framework for selective extraction and determination of fluoroquinolone antibiotics in food samples
|
Chen, Mantang
|
|
|
223 |
C |
p.
|
artikel
|
| 64 |
Improvement of the floral aroma of ripened pu-erh tea via inoculation of Saccharomyces cerevisiae in industrial-level fermentation
|
Wang, Teng
|
|
|
223 |
C |
p.
|
artikel
|
| 65 |
Influence of blending on cooked rice palatability: Insights from untargeted metabolomics and leachate analysis
|
Xing, Xiaoting
|
|
|
223 |
C |
p.
|
artikel
|
| 66 |
Influence of physicochemical properties of yam starch and flour on extensibility of pounded yam in Côte d'Ivoire
|
Ayetigbo, Oluwatoyin
|
|
|
223 |
C |
p.
|
artikel
|
| 67 |
Influence of ultra-high pressure homogenization (UHPH) in the fermentability of Tempranillo musts by Saccharomyces and non-Saccharomyces
|
Escott, Carlos
|
|
|
223 |
C |
p.
|
artikel
|
| 68 |
Inhibitory effect of UVC against Pseudomonas spp. -causing sugar beet spoilage
|
Wang, Zeyu
|
|
|
223 |
C |
p.
|
artikel
|
| 69 |
Innovations in food: A review on the consumer perception of non-thermal processing technologies
|
Melios, Stergios
|
|
|
223 |
C |
p.
|
artikel
|
| 70 |
Investigation of physicochemical properties, volatilome and microbial dynamics in goat meat under modified atmosphere and vacuum packaging
|
Zhang, Rui
|
|
|
223 |
C |
p.
|
artikel
|
| 71 |
Isolation and characterization of Pseudomonas fluorescens producing biogenic amines: AHL-mediated quorum sensing as a key regulatory mechanism
|
Zhan, Hongwei
|
|
|
223 |
C |
p.
|
artikel
|
| 72 |
Lacticaseibacillus zeae PW3 combats multiple foodborne pathogens: Antibacterial activity and metabolomics analysis
|
Peng, Jia-Ni
|
|
|
223 |
C |
p.
|
artikel
|
| 73 |
LC/MS and MALDI-MSI reveal the different distribution of terpenoids in Glycine max and Glycine soja seeds
|
Yu, Qi
|
|
|
223 |
C |
p.
|
artikel
|
| 74 |
Legume and nut flours from the Mediterranean area: proximate compositions, techno-functionalities, and spectroscopy patterns as a function of species, origin, and treatment
|
Cappa, Carola
|
|
|
223 |
C |
p.
|
artikel
|
| 75 |
Linoleic acid and heat synergistically promote the aggregation of soybean proteins and the preliminary study of molecular interaction
|
Feng, Jun
|
|
|
223 |
C |
p.
|
artikel
|
| 76 |
Metabolomic and transcriptomic analyses reveal the formation mechanism of bitter components in blue honeysuckle
|
Zhang, Xuelin
|
|
|
223 |
C |
p.
|
artikel
|
| 77 |
Metabolomics analysis Reveals enhancement of flavor and nutritional profile in fermented complex pomegranate milk by Lactiplantibacillus plantarum CCFM 1291
|
Wei, Yi
|
|
|
223 |
C |
p.
|
artikel
|
| 78 |
Microencapsulation of Lonicera caerulea pomace extract by spray drying: Characterization and stability studies
|
Chen, Siye
|
|
|
223 |
C |
p.
|
artikel
|
| 79 |
Modeling the rehydration kinetics of dried rice noodles based on Peleg and Arrhenius equations and qualities maintenance
|
Yi, Cuiping
|
|
|
223 |
C |
p.
|
artikel
|
| 80 |
Modification of Pickering emulsions using zein-tannic acid particles: enhancement of antioxidant and thermal stability properties of citral
|
Zhou, Yihong
|
|
|
223 |
C |
p.
|
artikel
|
| 81 |
Modified GC-FID analysis and high-resolution quantification of mono- and di-saccharides in processed food products
|
Islam, Md Atiqual
|
|
|
223 |
C |
p.
|
artikel
|
| 82 |
Nixtamalization and its impact on the physicochemical, bioactive, and antioxidant properties of Cucurbita pepo, Cucurbita argyrosperma, and Cucurbita maxima
|
Cardona-Herrera, Román
|
|
|
223 |
C |
p.
|
artikel
|
| 83 |
Nonthermal preservation of coconut water by forward osmosis concentration and high pressure processing
|
Punzalan, Mark Emile H.
|
|
|
223 |
C |
p.
|
artikel
|
| 84 |
Optimization and kinetic study of butyl capryl production by ohmic heating
|
Jafari, Sara
|
|
|
223 |
C |
p.
|
artikel
|
| 85 |
Optimization of calcium lactate-ultrasound-ginger extract combined treatment conditions for pork tenderization and its tenderization mechanism
|
He, Yongzhe
|
|
|
223 |
C |
p.
|
artikel
|
| 86 |
Optimization of the response surface for semi-dry preparation of acetylated chickpea starch and its structural, physicochemical and in vitro digestibility
|
Wu, Xiuli
|
|
|
223 |
C |
p.
|
artikel
|
| 87 |
Optimization of the ultrasound-assisted fermentation process of Buffalo's milk (Bubalus bubalis )
|
Abesinghe, A.M.N.L.
|
|
|
223 |
C |
p.
|
artikel
|
| 88 |
Peptidomics-based analysis and preparation of umami peptides from enzymatically digested chicken bone fluid
|
Jiang, Di
|
|
|
223 |
C |
p.
|
artikel
|
| 89 |
Physicochemical and functional properties of anthocyanin microparticle encapsulated by ovalbumin and chitosan
|
Shen, Yixiao
|
|
|
223 |
C |
p.
|
artikel
|
| 90 |
Positive improvement of nutritional profile and safety of maize processing by-products: Effects of Bacillus subtilis fermentation treatment
|
Sun, Xiaohong
|
|
|
223 |
C |
p.
|
artikel
|
| 91 |
Potential use of/evaluation of laser-induced breakdown spectroscopy for in-line monitoring of cleaning-in-place processes
|
Heine, Julian
|
|
|
223 |
C |
p.
|
artikel
|
| 92 |
Preparation and characterization of novel acylated chitosan/carboxymethyl konjac glucomannan nanogels for the encapsulation of polyphenols
|
Long, Mingxiu
|
|
|
223 |
C |
p.
|
artikel
|
| 93 |
Preparation of phosphatidylcholine with high content of EPA and DHA from antarctic krill oil via lipidomics-guided column chromatography
|
He, Xiaohan
|
|
|
223 |
C |
p.
|
artikel
|
| 94 |
Preparation of rapeseed protein by enzymatic hydrolysis assisted alkaline water extraction and its nutritional value in comparison with rapeseed meal and soybean protein concentrate
|
Du, Zhongyuan
|
|
|
223 |
C |
p.
|
artikel
|
| 95 |
Probiogenomic analysis of an autochthonous Lactobacillus plantarum SK4719 from Chinese chives reveals its adaptive stress response
|
Niu, Kaimin
|
|
|
223 |
C |
p.
|
artikel
|
| 96 |
Probiotics fermentation improves physicochemical properties, bioactivity, and flavor quality of malus toringoides fruit juice
|
Guan, Ju
|
|
|
223 |
C |
p.
|
artikel
|
| 97 |
Protein-glutaminase-mediated functional modification of fish myofibrillar protein and its gelation mechanism
|
Leng, Weijun
|
|
|
223 |
C |
p.
|
artikel
|
| 98 |
Quality assessment of mineral-enriched natural cracked green table olives
|
López-López, A.
|
|
|
223 |
C |
p.
|
artikel
|
| 99 |
Quinoa flour addition improves the rheological properties and resistant starch content of wheat dough: From the view of starch physicochemical properties and starch-protein interaction
|
Ma, Yanrong
|
|
|
223 |
C |
p.
|
artikel
|
| 100 |
Rapid and label-free detection of aflatoxin B1 in peanut oil using surface-enhanced Raman spectroscopy combined with deep learning models
|
Wang, Dingding
|
|
|
223 |
C |
p.
|
artikel
|
| 101 |
Rapid identification of radical scavenging compounds from Camellia japonica leaves through the integration of feature-based molecular networking and statistical approach
|
Bi, Lisha
|
|
|
223 |
C |
p.
|
artikel
|
| 102 |
Refined phosphatidylcholine from soybean lecithin: Purification, molecular species identification, and antioxidant activity evaluation
|
Lv, Shuquan
|
|
|
223 |
C |
p.
|
artikel
|
| 103 |
Revealing the distribution pattern of soybean purine content and its influencing factors based on an ultra-micro detection system
|
Li, Jiajia
|
|
|
223 |
C |
p.
|
artikel
|
| 104 |
Royal jelly: A novel eco-friendly biotemplate for the sustainable green synthesis of antibacterial silver, iron, copper, and zinc nanoparticles
|
Hashemirad, Fatemeh-Sadat
|
|
|
223 |
C |
p.
|
artikel
|
| 105 |
Saponin and hexanal in pea (Pisum sativum) protein isolates: A comparative study of isoelectric precipitation and ultrafiltration
|
Tanambell, Hartono
|
|
|
223 |
C |
p.
|
artikel
|
| 106 |
Seeds of Coix lacryma-jobi as a functional additive in steamed buns: Effects on bun quality and starch digestibility
|
Lai, Wing-Fu
|
|
|
223 |
C |
p.
|
artikel
|
| 107 |
Storage quality and antioxidant properties of yogurt fortified with highly bioavailable formula of curcumin
|
Buniowska-Olejnik, Magdalena
|
|
|
223 |
C |
p.
|
artikel
|
| 108 |
Study on collagenolytic mechanism of endogenous matrix metalloproteinase-2 in grass carp (Ctenopharyngodon idella)
|
Shen, Jiandong
|
|
|
223 |
C |
p.
|
artikel
|
| 109 |
Synergistic improvement of hydrolyzed vegetable protein quality and flavor enhancement through multi-microbial fermentation and acid hydrolysis
|
Wang, Zhengkai
|
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