| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A functional approach to cheese production: Boosting gamma-aminobutyric acid content with Kluyveromyces marxianus
|
Perpetuini, Giorgia
|
|
|
224 |
C |
p.
|
artikel
|
| 2 |
Analysis for inhibition mechanisms of pheophytin a and pyropheophytin a against alpha-glucosidase by multi-spectroscopy, molecular docking, and molecular dynamics simulation
|
Liu, Xinxin
|
|
|
224 |
C |
p.
|
artikel
|
| 3 |
Analysis of the physicochemical properties, texture, and microbial profile of set-type buffalo milk yogurt fortified with zinc oxide micro- and nanoparticles
|
Mousa, Ahmed Hassan
|
|
|
224 |
C |
p.
|
artikel
|
| 4 |
A novel bioinspired SERS platform for ultrasensitive bacterial detection
|
Song, Xiangyu
|
|
|
224 |
C |
p.
|
artikel
|
| 5 |
Antioxidant and anti-blackening dual-function silver carp scale peptides: in vitro studies and molecular mechanism
|
Zu, Xiaoyan
|
|
|
224 |
C |
p.
|
artikel
|
| 6 |
Bacillus cereus spore inactivation by peracetic acid for aseptic packaging application
|
Singh, Amandeep
|
|
|
224 |
C |
p.
|
artikel
|
| 7 |
Characterization and anti-Vibrio activity of citral-chitosan Schiff base complexed tannic acid-zinc slow-release bacteriostatic formulations
|
Wen, Min
|
|
|
224 |
C |
p.
|
artikel
|
| 8 |
Characterization of Lactiplantibacillus plantarum subsp. plantarum and Bifidobacterium animalis spp. lactis BB-12 postbiotics: In vivo and in vitro experiments against foodborne pathogens
|
Khorshidi, Sonia
|
|
|
224 |
C |
p.
|
artikel
|
| 9 |
Characterization of volatile organic compounds in selenium-enriched brown rice tea of different colors using E-nose, HS-GC-IMS and HS-SPME-GC-MS
|
Zhou, Lei
|
|
|
224 |
C |
p.
|
artikel
|
| 10 |
Co-fermentation of okara with Kluyveromyces marxianus and Lactobacillus plantarum and its application in Chinese steamed bread
|
Yang, Yang
|
|
|
224 |
C |
p.
|
artikel
|
| 11 |
Comparative analysis of β-lactoglobulin complexes with different catechins: formation, structure, functionality, and emulsion stability
|
Yuan, Tinglan
|
|
|
224 |
C |
p.
|
artikel
|
| 12 |
Construction of a quercetin-kafirin nanodelivery system by ultrasound-treated: Synthesis and characterization
|
Song, Xuejian
|
|
|
224 |
C |
p.
|
artikel
|
| 13 |
Corrigendum to “Mechanisms underlying the antimicrobial effects of cold plasma on Kazachstania bulderi in bayberry juice through transcriptomic analysis” [Lebensmittel-Wissenschaft & Technologie 222 (2025) 117336]
|
Gao, Xueying
|
|
|
224 |
C |
p.
|
artikel
|
| 14 |
Curcumin-loaded WPI-FUC emulsion as a microcapsule core material enhances the applicability and stability of curcumin—preparation and characterization of a new type of microcapsule
|
Zheng, Liyuan
|
|
|
224 |
C |
p.
|
artikel
|
| 15 |
Design and development of a refractance window drying system coupled with vacuum: Production of bioactive apple pomace powder
|
Retamal, Rodrigo
|
|
|
224 |
C |
p.
|
artikel
|
| 16 |
Development of low-calorie candied chestnut formulations: A novel functional approach
|
Crescente, Giuseppina
|
|
|
224 |
C |
p.
|
artikel
|
| 17 |
Double-layer active/intelligent film consists of lemon waste film and polyvinyl alcohol electrospun nanofibers for extending and monitoring the shelf-life of fresh beef
|
Ajayi, Parisa Alizadeh
|
|
|
224 |
C |
p.
|
artikel
|
| 18 |
Dynamic changes and correlations of physicochemical, volatile metabolites, and bacterial communities during fermentation of sour meat fermented from goose meat
|
Lan, Qiuyu
|
|
|
224 |
C |
p.
|
artikel
|
| 19 |
Effect of acidification with citric acid on the microbiological, chemical and quality characteristics of natural-style green table olives from Manzanilla and Hojiblanca cultivars
|
Ruiz-Barba, José Luis
|
|
|
224 |
C |
p.
|
artikel
|
| 20 |
Effect of pulsed electric field on Zophobas morio flour: evaluation of lipid extraction, techno-functional properties, and protein characterization
|
Fernández-Salas, Michelle
|
|
|
224 |
C |
p.
|
artikel
|
| 21 |
Effect of replacing phosphate with alkaline electrolyzed water (AEW) on the quality and microbial diversity of Pacific white shrimp (Litopenaeus vannamei) during frozen storage
|
Luo, Yi
|
|
|
224 |
C |
p.
|
artikel
|
| 22 |
Effects of enzymolysis of arabinoxylan on quality of hanging noodles and potential prebiotic activity
|
Pang, Jinxin
|
|
|
224 |
C |
p.
|
artikel
|
| 23 |
Effects of Mn2+ and Ca2+ on biofilm formation and signal molecule AI-2 activity in Lactobacillus fermentum 733 during fermentation: A proteomic analysis
|
Zhang, Yali
|
|
|
224 |
C |
p.
|
artikel
|
| 24 |
Effects of Sanxan gum on the physical and structural properties of hemp protein plant-based cheese
|
Zhang, Lina
|
|
|
224 |
C |
p.
|
artikel
|
| 25 |
Elucidating the umami mechanisms of peptides in chicken breast enzymatic hydrolysate through the integration of peptidomics, sensomics, and cell biology
|
He, Wei
|
|
|
224 |
C |
p.
|
artikel
|
| 26 |
Enhanced understanding of dark tea quality through integrated GC-IMS and E-Nose analysis
|
Gong, Shouji
|
|
|
224 |
C |
p.
|
artikel
|
| 27 |
Enhancing oxidative tolerance and fermentation performance of Lactobacillus casei through adaptive laboratory evolution
|
Su, Lei
|
|
|
224 |
C |
p.
|
artikel
|
| 28 |
Ergothioneine inhibits surface discoloration and quality deterioration of fresh-cut potato slices during cold storage
|
Gu, Xiaoyu
|
|
|
224 |
C |
p.
|
artikel
|
| 29 |
Establishing a keemun black tea brewing control chart based on consumer acceptance via survival analysis and degree of satisfaction-difference method
|
Zhao, Xiaoyi
|
|
|
224 |
C |
p.
|
artikel
|
| 30 |
Evaluation of nitrosylmyoglobin production in autochthonous microorganisms isolated from Yunnan traditional fermented meats: Focus on coagulase-negative cocci
|
Liu, Biqin
|
|
|
224 |
C |
p.
|
artikel
|
| 31 |
Evaluation of the antimicrobial effect of a nanoemulsified D-limonene washing solution for cherry tomatoes against Staphylococcus aureus and Meyerozyma guilliermondii – Impact on consumer protection
|
Luciano, Antonio
|
|
|
224 |
C |
p.
|
artikel
|
| 32 |
Exploration of key flavor quality factors in beer and its distilled spirits based on flavor metabolomics
|
Chen, Yiyuan
|
|
|
224 |
C |
p.
|
artikel
|
| 33 |
Extraction of glucosinolates from Raphani semen using natural green deep eutectic solvents combined with ultrasound-assisted techniques: process optimization, component analysis, and antibacterial activity evaluation
|
Yan, Mengqi
|
|
|
224 |
C |
p.
|
artikel
|
| 34 |
Fungal community structure and succession of light-flavor Baijiu during fermentation process
|
Huang, Ting
|
|
|
224 |
C |
p.
|
artikel
|
| 35 |
Gelatin-wax-based bigel System: Innovative research on a low-calorie fat substitute
|
Zhou, Mengjing
|
|
|
224 |
C |
p.
|
artikel
|
| 36 |
High plant protein snacks as novel animal product substitutes: sensory assessment, nutritional evaluation and in vitro digestibility
|
Uriz-Martínez, Maialen
|
|
|
224 |
C |
p.
|
artikel
|
| 37 |
Identification of dynamic changes in microbiota succession and metabolites of Chinese Fuling mustard tuber during fermentation by metagenomics combined metabolomics
|
Wang, Qiling
|
|
|
224 |
C |
p.
|
artikel
|
| 38 |
Impact of packaging film colour on phytosterol photooxidation in safflower seed oil
|
Li, Jingwen
|
|
|
224 |
C |
p.
|
artikel
|
| 39 |
Improving the antioxidant activity and stability of food biopackaging enriched by Moringa oleifera extract to enhance the shelf life of minced meat
|
Moudache, Messaad
|
|
|
224 |
C |
p.
|
artikel
|
| 40 |
Influence of cooking and storage conditions on the formation of N-nitrosamines in processed meats and pickled fish
|
Chih, Pei-Shan
|
|
|
224 |
C |
p.
|
artikel
|
| 41 |
Influence of pigment composition on antioxidant capacity of different tomato (Solanum lycopersicum L.)
|
Li, Jiaxin
|
|
|
224 |
C |
p.
|
artikel
|
| 42 |
Influence of potato starch on the 3D printing of senior-friendly foods enriched with oyster powder
|
Han, Na-Ra
|
|
|
224 |
C |
p.
|
artikel
|
| 43 |
Insight into the formation mechanism of umami taste in traditional Chinese soybean paste: A review
|
Tong, Jialu
|
|
|
224 |
C |
p.
|
artikel
|
| 44 |
In-situ one-step extraction of rhubarb anthraquinones using TBAB–polyol deep eutectic solvents: a green process optimized by a hybrid RSM–ANN–GA approach
|
Zhang, Pingping
|
|
|
224 |
C |
p.
|
artikel
|
| 45 |
Investigation on the formation mechanism and antibacterial activity of novel citric acid-based ionic liquids applied in the food field
|
Fang, Xiaoping
|
|
|
224 |
C |
p.
|
artikel
|
| 46 |
Isolation and characterization of Bacillus velezensis YM1 and its mechanism for zearalenone degradation
|
Feng, Jiangtao
|
|
|
224 |
C |
p.
|
artikel
|
| 47 |
Kinetics of simultaneous change in the values of peroxide and weight gain during peroxidation of various groups of vegetable oils
|
Pashaei, Haniye
|
|
|
224 |
C |
p.
|
artikel
|
| 48 |
Litchi (Litchi chinensis Sonn.) seed starch as a sustainable feedstock for vinegar fermentation: enhancement of quality and bioactive properties
|
Zhang, Yizhuo
|
|
|
224 |
C |
p.
|
artikel
|
| 49 |
Machine learning-enhanced MALDI-TOF MS for real-time detection of antibiotic-resistant E. coli in food processing
|
Victor Lin, Hong-Ting
|
|
|
224 |
C |
p.
|
artikel
|
| 50 |
Multi-omics analysis of the low temperatures in enhancing the aroma of Oolong tea (Camellia sinensis cv. Yashixiang Dancong)
|
Khan, Waqar
|
|
|
224 |
C |
p.
|
artikel
|
| 51 |
Negative correlation between oil lipolysis and its LC-PUFA content in simulated digestion
|
Beltrame, Gabriele
|
|
|
224 |
C |
p.
|
artikel
|
| 52 |
Non-enzymatic browning in stored ready-to-eat oysters: Regional differences in color changes, chemical reactions and mechanisms
|
Luo, Ying
|
|
|
224 |
C |
p.
|
artikel
|
| 53 |
Novel insights into the coagulation mechanism induced by Dregea sinensis protease: rheological properties, molecular and microstructural changes
|
Yang, Tingting
|
|
|
224 |
C |
p.
|
artikel
|
| 54 |
Novelly quantitative analysis on mixtures of food supplements containing amino acids via high-resolution pure shift 1H NMR spectroscopy
|
Ma, Hui
|
|
|
224 |
C |
p.
|
artikel
|
| 55 |
Optimization strategies for black soybean oil development: Investigating the effects of different processing and storage methods on nutritional value and oxidative stability
|
Shih, Yu-Shan
|
|
|
224 |
C |
p.
|
artikel
|
| 56 |
Physicochemical and functional properties of whey protein-Yeast beta-glucan conjugates formed by glycosylation
|
Liang, Zhengji
|
|
|
224 |
C |
p.
|
artikel
|
| 57 |
Physicochemical and structural characterization coupled with untargeted metabolomics analysis of metabolic variations in different bamboo shoot powders
|
Wu, Yuhui
|
|
|
224 |
C |
p.
|
artikel
|
| 58 |
Postharvest preservation effects of starch-based self-reinforcing nanocomposite coatings on mechanically graded Huangguan pear
|
Dai, Limin
|
|
|
224 |
C |
p.
|
artikel
|
| 59 |
Predicting equilibrium water activity using different moisture isotherms and estimating moisture transfer in a multicomponent mixture for vegetable chips
|
Shetty, Hrithik
|
|
|
224 |
C |
p.
|
artikel
|
| 60 |
Preparation of a novel biofilm directed vat set (DVS) starter and its preliminary application in pickled radish
|
Shu, Yue
|
|
|
224 |
C |
p.
|
artikel
|
| 61 |
Preparation of nitrite-reducing Lactiplantibacillus plantarum SYS-4 starter culture and its impact on the quality and flavor of fermented mustard
|
Zeng, Yaoying
|
|
|
224 |
C |
p.
|
artikel
|
| 62 |
Properties of sponge cake enriched in sprouted oats (Avena sativa L.)
|
Sergiacomo, Alessio
|
|
|
224 |
C |
p.
|
artikel
|
| 63 |
Rapid assessment of lychee and mango fruit quality using hyperspectral imaging
|
Kanwal, Naila
|
|
|
224 |
C |
p.
|
artikel
|
| 64 |
Removal of cadmium, lead, and chromium by Lactobacillus helveticus KD-3: Influential factors, adsorption mechanism, and application in goat milk powder
|
Zhang, Zongcai
|
|
|
224 |
C |
p.
|
artikel
|
| 65 |
Reuterin inhibits Pseudomonas spp. growth and biofilm formation, and extends fresh cheese shelf life
|
Ávila, Marta
|
|
|
224 |
C |
p.
|
artikel
|
| 66 |
Sensory profile, visual and aromatic instrumental analysis of African tamarillo (Solanum betaceum L.) fruit drinks
|
Tura, Matilde
|
|
|
224 |
C |
p.
|
artikel
|
| 67 |
Spoilage characteristics and interaction of Lactobacillus curvatus and Brochothrix thermosphacta
|
Wang, Ying
|
|
|
224 |
C |
p.
|
artikel
|
| 68 |
Supercooling and stepwise algorithmic strategies for prolonged freshness and quality preservation in mustard leaf (Brassica juncea) kimchi
|
Park, Dong Hyeon
|
|
|
224 |
C |
p.
|
artikel
|
| 69 |
Survival of Salmonella Typhimurium, Listeria monocytogenes, and their surrogates on cantaloupes after triple-washing with peroxyacetic acid
|
Rion, Md Shafiul Islam
|
|
|
224 |
C |
p.
|
artikel
|
| 70 |
The aroma compounds contributing to the characteristic flavour of ripe Pu-erh tea and their molecular mechanisms of interaction with olfactory receptors
|
Tian, Di
|
|
|
224 |
C |
p.
|
artikel
|
| 71 |
The formation mechanism of flavor and metabolites during the fermentation of sufu based on carbohydrate metabolism
|
Chen, Zhongai
|
|
|
224 |
C |
p.
|
artikel
|
| 72 |
Ultrasound and enzymatic processing of Palmaria palmata – effects on biochemical components
|
Maribu, Ingrid
|
|
|
224 |
C |
p.
|
artikel
|
| 73 |
Ultrasound-assisted extraction of bioactive phenolics from Marselan and Shiraz grape skins: A step toward circular economy in food and pharmaceutical industry
|
Avdović, Edina
|
|
|
224 |
C |
p.
|
artikel
|
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