| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Analysis of energy response of anthocyanin in berry puree under microwave heating
|
Zhang, Yuhan
|
|
|
225 |
C |
p.
|
artikel
|
| 2 |
Biocatalytic detoxification of ethyl carbamate in fermented beverages using a novel high-ethanol-tolerant urethanase from Acidisoma silvae
|
Liu, Qingtao
|
|
|
225 |
C |
p.
|
artikel
|
| 3 |
Co-encapsulation of selenium and α-tocopherol in zein nanofiber by electrohydrodynamic method: Fabrication, characterization and release study
|
Hadian, Mojtaba
|
|
|
225 |
C |
p.
|
artikel
|
| 4 |
Comparative analysis of electrohydrodynamic, hot air, and natural air drying techniques on quality attributes and umami enhancement in king oyster mushroom (Pleurotus eryngii)
|
Guan, Peng
|
|
|
225 |
C |
p.
|
artikel
|
| 5 |
Comparative evaluation of hybrid LSTM-Based Models for predicting bioactive compound contents and antioxidant activity in microwave-assisted extraction from carrots using natural deep eutectic solvents
|
Jalalzaei, Fahimeh
|
|
|
225 |
C |
p.
|
artikel
|
| 6 |
Comparative lipid analysis and valorization strategies for processed gilthead seabream and European pilchard secondary raw materials
|
Monteiro, João P.
|
|
|
225 |
C |
p.
|
artikel
|
| 7 |
Comparison of ST19 Salmonella Typhimurium and ST34 Salmonella I,4,[5],12:i:-: a trade-off between plasmid-mediated antibiotic resistance and virulence
|
Wang, Dong
|
|
|
225 |
C |
p.
|
artikel
|
| 8 |
Determining the bittering effects and antioxidant activities of beer brewed with Liu Bao tea leaves instead of hops
|
Chen, Jieming
|
|
|
225 |
C |
p.
|
artikel
|
| 9 |
Effect of black rice anthocyanins on texture and sensory properties of 3D printed arrowroot starch gel
|
Liu, Junjie
|
|
|
225 |
C |
p.
|
artikel
|
| 10 |
Effect of different heating pretreatment methods on physicochemical properties of pressed walnut oils and functional properties of walnut protein isolates
|
Zhang, Chuxuan
|
|
|
225 |
C |
p.
|
artikel
|
| 11 |
Effect of digestive properties and gut microbiota structure of steam-exploded Laminaria japonica polysaccharide: in vitro dynamic human gastrointestinal systems
|
Lin, Yaqing
|
|
|
225 |
C |
p.
|
artikel
|
| 12 |
Effect of temperature and relative humidity conditions on the formation of stress cracks and quality of Chinese dried noodles
|
Wang, Zhenhua
|
|
|
225 |
C |
p.
|
artikel
|
| 13 |
Effect of ultrasound-assisted braising on the quality of mutton soup and micro-nano particles
|
Chen, Xinyu
|
|
|
225 |
C |
p.
|
artikel
|
| 14 |
Effects of different drying methods of Lactarius hatsudake Tanaka on the physicochemical properties, rheology, and bioactivities of its polysaccharides
|
Yang, Qiao
|
|
|
225 |
C |
p.
|
artikel
|
| 15 |
Effects of different drying methods on the flavonoid profiles of Shatianyu (Citrus grandis L. Osbeck) whole fruit and in vitro bioactivity
|
Ye, Jiamin
|
|
|
225 |
C |
p.
|
artikel
|
| 16 |
Effects of roasting on purple corn flour quality and addition of anthocyanins and their compounds with cyclodextrin on purple corn flour solid drink quality
|
Feng, Ying
|
|
|
225 |
C |
p.
|
artikel
|
| 17 |
Effects of ultrasonic and high-pressure processing pretreatment on drying characteristics and quality attributes of Angelica keiskei slices prepared by vacuum-freeze drying
|
Zhao, Shengnan
|
|
|
225 |
C |
p.
|
artikel
|
| 18 |
Elucidating the underlying mechanisms of quality and anthocyanin alterations during the plum drying process using metabolomics
|
Zhu, Lichun
|
|
|
225 |
C |
p.
|
artikel
|
| 19 |
Enhanced encapsulation yield in double emulsions: A systematic study of the stabilizing role of Polyglycerol polyricinoleate (PGPR) in emulsions with different phase ratios and droplet size
|
Gregersen, Sandra Beyer
|
|
|
225 |
C |
p.
|
artikel
|
| 20 |
Enhancement of the oxidative stability of linseed oil in Pickering emulsions stabilized by polydopamine-modified cellulose nanocrystals
|
Mohd Noor, Mohd Azmil
|
|
|
225 |
C |
p.
|
artikel
|
| 21 |
Enhancing hamburger shelf life with nanoparticles, pickering nanoemulsion, and nanophytosomes of Zataria multiflora essential oil: A comparative and predictive study
|
Taghizadeh, Mansoureh
|
|
|
225 |
C |
p.
|
artikel
|
| 22 |
Evaluation of fermentation characteristics of different dietary fiber sources using a cecum in vitro fermentation model
|
Fan, Xinyao
|
|
|
225 |
C |
p.
|
artikel
|
| 23 |
Evolution and impact of extended pomace maceration in red wines: Chromatic, phenolic and sensory perception
|
Martínez-Moreno, A.
|
|
|
225 |
C |
p.
|
artikel
|
| 24 |
Exploration of flavor profile and stability of pork skull soup under different high pressure boiling times
|
Guo, Cheng
|
|
|
225 |
C |
p.
|
artikel
|
| 25 |
Exploring the potential of high hydrostatic pressure treatment as an artificially accelerated aging method to improve the flavor of Marselan Wine: a comprehensive study of chemical analysis and sensory evaluation
|
Cheng, Huan
|
|
|
225 |
C |
p.
|
artikel
|
| 26 |
Formulation and characterization of ready-to-drink nutraceutical beverage from blood fruit (Haematocarpus validus)
|
Sasikumar, Raju
|
|
|
225 |
C |
p.
|
artikel
|
| 27 |
From thermodenatured intermediate state aggregates to gel network formation: Thermodynamic and kinetic analysis of the reaction process of soybean protein fraction
|
Liu, Xinran
|
|
|
225 |
C |
p.
|
artikel
|
| 28 |
Genomic insights into exopolysaccharide biosynthesis pathways in novel Lactiplantibacillus plantarum and Leuconostoc mesenteroides strains
|
Senanayake, Dhananga
|
|
|
225 |
C |
p.
|
artikel
|
| 29 |
Glycation improved the oxidative stability of myofibrillar protein emulsion: Effect of pH
|
Chai, Jiale
|
|
|
225 |
C |
p.
|
artikel
|
| 30 |
High-amylose starch nanocrystals produced via sulfuric acid hydrolysis and ultrasonication: Impact on resistant starch content and emulsification capacity
|
Zhu, Chuanhao
|
|
|
225 |
C |
p.
|
artikel
|
| 31 |
Identification and characterization of WSPSGR: A bioactive peptide from walnut protein hydrolysates with IDO1 inhibitory activity
|
Xiao, Xiao
|
|
|
225 |
C |
p.
|
artikel
|
| 32 |
Impact of high-temperature cooking combined with cellulase extraction on the structure and functional properties of soluble dietary fiber from the outer leaves of Chinese cabbage
|
Zhang, Jiaqi
|
|
|
225 |
C |
p.
|
artikel
|
| 33 |
Impacts of konjac glucomannan on the physicochemical and compositional properties of gluten with different strengths
|
Zhang, Xia
|
|
|
225 |
C |
p.
|
artikel
|
| 34 |
Incorporation of surfactin-containing Bacillus subtilis fermentation broth in fresh noodles: shelf life extension and property enhancement
|
Chen, Sirui
|
|
|
225 |
C |
p.
|
artikel
|
| 35 |
Influence of extrusion on starch structure, physicochemical properties and in vitro digestibility of banana flour (Musa spp.) and its potential application in wheat dough
|
Hu, Wen-Xuan
|
|
|
225 |
C |
p.
|
artikel
|
| 36 |
Inhibition of free and bound heterocyclic amines production in roast lamb patties by the addition of emulsifiers
|
Zhu, Shiyi
|
|
|
225 |
C |
p.
|
artikel
|
| 37 |
Integrated transcriptomic and metabolomic analyses uncover differential regulation of oleic acid synthesis in oil palm varieties with different shell types
|
Xu, Wen
|
|
|
225 |
C |
p.
|
artikel
|
| 38 |
Integration of GC-MS, ROAV, and chemometrics to characterize key differential volatile compounds in wild and cultivated blueberries from Northeast China
|
Xie, Xu
|
|
|
225 |
C |
p.
|
artikel
|
| 39 |
Investigating the impact of particle size on the volatile and non-volatile metabolite variations of ginger powder
|
Han, Qing
|
|
|
225 |
C |
p.
|
artikel
|
| 40 |
Investigation of the stability in soybean isolated protein-Houttuynia cordata polysaccharides complex stabilized Pickering emulsions with construction of its 3D printing system
|
Liu, Xiaocui
|
|
|
225 |
C |
p.
|
artikel
|
| 41 |
Investigation on physicochemical properties and biological activities of yeast nanosized β-glucan
|
Wang, Chunyu
|
|
|
225 |
C |
p.
|
artikel
|
| 42 |
Low concentration of sodium chloride combined with melatonin improved the nutritional quality of Chinese kale sprouts
|
Zhou, Aolian
|
|
|
225 |
C |
p.
|
artikel
|
| 43 |
Mechanisms of changes in protein hydrolysis and taste improvement during ultrasound-assisted processing of marinated beef
|
Li, Chukai
|
|
|
225 |
C |
p.
|
artikel
|
| 44 |
Microbial community and flavor metabolite interactions in the fermentation of Zao chili enhanced by Lactiplantibacillus plantarum CZ-3 and Saccharomyces cerevisiae
|
Lei, Xing
|
|
|
225 |
C |
p.
|
artikel
|
| 45 |
Microbiological and physicochemical quality changes of pork ham slices packed using various methods during long-term refrigerated storage
|
Chmiel, Marta
|
|
|
225 |
C |
p.
|
artikel
|
| 46 |
Multi-omics elucidation of key odor-active compounds and their association with lipid-derived flavor precursors in textured peanut protein-based fermented sausage analogs
|
Li, Ying
|
|
|
225 |
C |
p.
|
artikel
|
| 47 |
Nanoencapsulation of lycopene by PLGA: Effect on physicochemical properties and extended-release kinetics in a simulated GIT system
|
Misir, Jawadul
|
|
|
225 |
C |
p.
|
artikel
|
| 48 |
Nondestructive detection of major components in fresh pork using data fusion of visible-near infrared and short-wave infrared spectra
|
Ren, Zhilei
|
|
|
225 |
C |
p.
|
artikel
|
| 49 |
Novel strategy for effective selection of characteristic spectra of milk minerals
|
Liu, Li
|
|
|
225 |
C |
p.
|
artikel
|
| 50 |
Optimization and characterization of prawn by-product protein-stabilized emulsions processed by high-intensity ultrasound
|
Briones-Labarca, Vilbett
|
|
|
225 |
C |
p.
|
artikel
|
| 51 |
Optimizing docosahexaenoic acid production in Tan lamb meat through Sophora alopecuroides L. supplementation: a strategy to balance n-6:n-3 fatty acid ratio
|
Yang, Huan
|
|
|
225 |
C |
p.
|
artikel
|
| 52 |
Photodynamic inactivation of Escherichia coli by curcumin in combination with ε-poly-L-lysine
|
Zou, Ying
|
|
|
225 |
C |
p.
|
artikel
|
| 53 |
Polyphenols from Flos Trollii inhibit α-amylase and α-glucosidase: Kinetic analysis and mechanistic insights
|
Zhu, Xiaoai
|
|
|
225 |
C |
p.
|
artikel
|
| 54 |
Preparation and properties of walnut oil microcapsules
|
Cui, Pengfei
|
|
|
225 |
C |
p.
|
artikel
|
| 55 |
Preparation, characterization and application of antimicrobial pectin-konjac glucomannan composite films incorporating cellulose nanocrystals stabilized clove essential oil pickering emulsion
|
Wang, Xiaoxue
|
|
|
225 |
C |
p.
|
artikel
|
| 56 |
Preparation, characterization of amides from Piper wallichii (Miq.) Hand.-Mazz. and key compounds including pellitorine screened by fingerprint-efficacy correlation of antioxidant activity
|
Shi, Dezhi
|
|
|
225 |
C |
p.
|
artikel
|
| 57 |
Quality evaluation of herbal tea (Curcuma longa Linn. and Pandanus amaryllifolius Roxb.) and development of predictive models for its shelf life
|
Srisuk, Narakorn
|
|
|
225 |
C |
p.
|
artikel
|
| 58 |
Ripening and thermal processing effects on avocado pulp product: A novel approach to physicochemical, fatty acid, and bitterness transformations
|
Thomya, Sureerat
|
|
|
225 |
C |
p.
|
artikel
|
| 59 |
Sensory implications of thickened beverages for Dysphagia: Taste-Texture interactions
|
Dhamodharan, Gunalan
|
|
|
225 |
C |
p.
|
artikel
|
| 60 |
Simultaneous extraction of crude polysaccharides, soluble proteins, gingerols, and shogaols from dried ginger by subcritical water extraction
|
Sakdasri, Winatta
|
|
|
225 |
C |
p.
|
artikel
|
| 61 |
Sodium caseinate stabilized camellia oil emulsion with konjac glucomannan as fat replacer in low-alcohol ice cream
|
Xu, Wei
|
|
|
225 |
C |
p.
|
artikel
|
| 62 |
Sodium caseinate-sucrose ester based delivery system for carotenoids from Lycium barbarum L:Fabrication, characterization and formation mechanism of high internal phase emulsions
|
Liu, Yang
|
|
|
225 |
C |
p.
|
artikel
|
| 63 |
Starter culture design for the development of a novel lupin-based quark with in situ vitamin B12 fortification
|
Canoy, Tessa S.
|
|
|
225 |
C |
p.
|
artikel
|
| 64 |
Study of grinding mechanisms of yellow pea grains: influence of roller mill settings on powder characteristics
|
Laurène, Koëgel
|
|
|
225 |
C |
p.
|
artikel
|
| 65 |
Study of the freezing process and ice crystal growth during freezing and storage of pork
|
Jia, Guoliang
|
|
|
225 |
C |
p.
|
artikel
|
| 66 |
Study on cooked wonton wrapper with Tremella polysaccharide added at different freezing rates: moisture, gluten protein and quality attributes
|
Wang, Hanmiao
|
|
|
225 |
C |
p.
|
artikel
|
| 67 |
Study on the formation and molecular structure of amylose-γ-oryzanol
|
Su, Rui
|
|
|
225 |
C |
p.
|
artikel
|
| 68 |
Supercritical concentration of ethyl laurate from coconut oil
|
Villanueva-Bermejo, David
|
|
|
225 |
C |
p.
|
artikel
|
| 69 |
Synergistic enhancement of krill oil stability and bioavailability via whey protein isolate-chitosan dual-layer encapsulation system
|
He, Yi
|
|
|
225 |
C |
p.
|
artikel
|
| 70 |
Techno-functional and physico-chemical properties of high moisture extrudates from faba bean (Vicia faba) protein concentrate using different extrusion conditions
|
Toldrà, M.
|
|
|
225 |
C |
p.
|
artikel
|
| 71 |
The accumulation pattern of sugars and organic acids in diverse fruit pulps coordinates sweet-sour taste of passion fruit
|
Tang, Yajun
|
|
|
225 |
C |
p.
|
artikel
|
| 72 |
The combined effect of cold atmospheric plasma and ultrasounds on the sustainable valorization of peach peels
|
Christaki, Stamatia
|
|
|
225 |
C |
p.
|
artikel
|
| 73 |
The combined use of 1-MCP and laser microporous film packaging maintains the quality of Shine Muscat grapes by inhibiting oxidative stress and cell wall catabolism
|
Kong, Xiaoxue
|
|
|
225 |
C |
p.
|
artikel
|
| 74 |
The effect of heat shock protein 27 on the muscle softening of Esox lucius filets post-slaughter
|
Yu, Xinyao
|
|
|
225 |
C |
p.
|
artikel
|
| 75 |
Ultrasound pretreatment on soluble dietary fiber-polyphenol from lotus root: Preparation, interaction, and characterization
|
Li, Li
|
|
|
225 |
C |
p.
|
artikel
|
| 76 |
Untargeted NMR metabolomics analysis of Ficus racemosa fruit extracts and UHPLC-MS/MS-molecular networking analysis of the active extract
|
Suil, S. Jasrey Max
|
|
|
225 |
C |
p.
|
artikel
|
| 77 |
Use of quince (Cydonia oblonga mill.) as artificial coloring and flavoring substitute in functional soft candy (lokum) production
|
Kavak, Dilek Demirbuker
|
|
|
225 |
C |
p.
|
artikel
|
Tijdschrift beschrijving