| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A combination of TiO2–UV photocatalysis and high hydrostatic pressure to inactivate Bacillus cereus in freshly squeezed Angelica keiskei juice
|
Chai, Changhoon
|
|
2014
|
55 |
1 |
p. 104-109
6 p.
|
artikel
|
| 2 |
Antibacterial peptides from barbel muscle protein hydrolysates: Activity against some pathogenic bacteria
|
Sila, Assaâd
|
|
2014
|
55 |
1 |
p. 183-188
6 p.
|
artikel
|
| 3 |
Antioxidant activity, color characteristics, total phenol content and general HPLC fingerprints of six Polish unifloral honey types
|
Kuś, Piotr Marek
|
|
2014
|
55 |
1 |
p. 124-130
7 p.
|
artikel
|
| 4 |
Antioxidant capacity, arabinoxylans content and in vitro glycaemic index of cereal-based snacks incorporated with brewer's spent grain
|
Reis, Sofia F.
|
|
2014
|
55 |
1 |
p. 269-277
9 p.
|
artikel
|
| 5 |
A peach (Prunus persica)-specific gene, Lhcb2, used as an endogenous reference gene for qualitative and real-time quantitative PCR to detect fruit products
|
Shang, Ying
|
|
2014
|
55 |
1 |
p. 218-223
6 p.
|
artikel
|
| 6 |
Artificial intelligence in predicting extraction of anti-cancer compounds
|
Shrestha, B.L.
|
|
2014
|
55 |
1 |
p. 96-103
8 p.
|
artikel
|
| 7 |
Bio-accessibility of bioactive compounds (ACE inhibitors and antioxidants) from extruded maize products added with a red seaweed Porphyra columbina
|
Cian, Raúl E.
|
|
2014
|
55 |
1 |
p. 51-58
8 p.
|
artikel
|
| 8 |
Bioactive components analysis of two various gingers (Zingiber officinale Roscoe) and antioxidant effect of ginger extracts
|
Yeh, Hsiang-yu
|
|
2014
|
55 |
1 |
p. 329-334
6 p.
|
artikel
|
| 9 |
Biofilm formation of Salmonella Typhimurium on stainless steel and acrylic surfaces as affected by temperature and pH level
|
Nguyen, H.D.N.
|
|
2014
|
55 |
1 |
p. 383-388
6 p.
|
artikel
|
| 10 |
Calendar
|
|
|
2014
|
55 |
1 |
p. I-
1 p.
|
artikel
|
| 11 |
Changes in γ-aminobutyric acid content and related enzyme activities in Jindou 25 soybean (Glycine max L.) seeds during germination
|
Xu, Jian-Guo
|
|
2014
|
55 |
1 |
p. 341-346
6 p.
|
artikel
|
| 12 |
Changes in S-allyl cysteine contents and physicochemical properties of black garlic during heat treatment
|
Bae, Sang Eun
|
|
2014
|
55 |
1 |
p. 397-402
6 p.
|
artikel
|
| 13 |
Characterization of edible gum cordia film: Effects of plasticizers
|
Haq, Muhammad Abdul
|
|
2014
|
55 |
1 |
p. 163-169
7 p.
|
artikel
|
| 14 |
Chemical composition, antioxidant and anti-inflammatory properties for ethanolic extracts from Pleurotus eryngii fruiting bodies harvested at different time
|
Lin, Jau-Tien
|
|
2014
|
55 |
1 |
p. 374-382
9 p.
|
artikel
|
| 15 |
Chitosan biobased and intelligent films: Monitoring pH variations
|
Yoshida, Cristiana M.P.
|
|
2014
|
55 |
1 |
p. 83-89
7 p.
|
artikel
|
| 16 |
Classification of Brazilian honeys by physical and chemical analytical methods and low field nuclear magnetic resonance (LF 1H NMR)
|
Ribeiro, Roberta de Oliveira Resende
|
|
2014
|
55 |
1 |
p. 90-95
6 p.
|
artikel
|
| 17 |
Combined effect of chitosan and modified atmosphere packaging for shelf life extension of chicken breast fillets
|
Latou, E.
|
|
2014
|
55 |
1 |
p. 263-268
6 p.
|
artikel
|
| 18 |
Comparison study of chitosan, EDTA, eugenol and peppermint oil for antioxidant and antimicrobial potentials in chicken noodles and their effect on colour and oxidative stability at ambient temperature storage
|
Khare, Anshul Kumar
|
|
2014
|
55 |
1 |
p. 286-293
8 p.
|
artikel
|
| 19 |
Consumer acceptability and antioxidant potential of probiotic-yogurt with spices
|
Illupapalayam, Vijayalakshmi V.
|
|
2014
|
55 |
1 |
p. 255-262
8 p.
|
artikel
|
| 20 |
Cookie making behavior of wheat–barley flour blends and effects on antioxidant properties
|
Sharma, Paras
|
|
2014
|
55 |
1 |
p. 301-307
7 p.
|
artikel
|
| 21 |
Editorial Board/Aims and Scope
|
|
|
2014
|
55 |
1 |
p. IFC-
1 p.
|
artikel
|
| 22 |
Effect of different pressure-soaking treatments on color, texture, morphology and retrogradation properties of cooked rice
|
Tian, Yaoqi
|
|
2014
|
55 |
1 |
p. 368-373
6 p.
|
artikel
|
| 23 |
Effect of high hydrostatic pressure (HHP) treatment on flavor, physicochemical properties and biological functionalities of garlic
|
Kim, Kyung Won
|
|
2014
|
55 |
1 |
p. 347-354
8 p.
|
artikel
|
| 24 |
Effect of initial headspace oxygen level on growth and volatile metabolite production by the specific spoilage microorganisms of fresh-cut pineapple
|
Zhang, Bao-Yu
|
|
2014
|
55 |
1 |
p. 224-231
8 p.
|
artikel
|
| 25 |
Effect of peel and seed removal on the nutritional value and antioxidant activity of tomato (Lycopersicon esculentum L.) fruits
|
Vinha, Ana F.
|
|
2014
|
55 |
1 |
p. 197-202
6 p.
|
artikel
|
| 26 |
Effect of processing treatments and storage conditions on stability of fruit juice based beverages enriched with dietary fibers alone and in mixture with xanthan gum
|
Paquet, Émilie
|
|
2014
|
55 |
1 |
p. 131-138
8 p.
|
artikel
|
| 27 |
Effect of substrate composition and inoculum on the fermentation kinetics and flavour compound profiles of potentially non-dairy probiotic formulations
|
Salmerón, Ivan
|
|
2014
|
55 |
1 |
p. 240-247
8 p.
|
artikel
|
| 28 |
Effects of infrared radiation heating on peeling performance and quality attributes of clingstone peaches
|
Li, Xuan
|
|
2014
|
55 |
1 |
p. 34-42
9 p.
|
artikel
|
| 29 |
Effects of ohmic heating for pre-cooking of meatballs on some quality and safety attributes
|
Sengun, Ilkin Yucel
|
|
2014
|
55 |
1 |
p. 232-239
8 p.
|
artikel
|
| 30 |
Effects of the addition of green tea powder on the quality and antioxidant properties of vacuum-puffed and deep-fried Yukwa (rice snacks)
|
Shen, Xiao Jun
|
|
2014
|
55 |
1 |
p. 362-367
6 p.
|
artikel
|
| 31 |
Feasibility of using Hericium erinaceus as the substrate for vinegar fermentation
|
Li, Tong
|
|
2014
|
55 |
1 |
p. 323-328
6 p.
|
artikel
|
| 32 |
Identification of antioxidant components and fatty acid profiles of the leaves and fruits from Averrhoa carambola
|
Wei, Shu-Dong
|
|
2014
|
55 |
1 |
p. 278-285
8 p.
|
artikel
|
| 33 |
Influence of malted finger millet and red kidney bean flour on quality characteristics of developed bread
|
Bhol, Soumya
|
|
2014
|
55 |
1 |
p. 294-300
7 p.
|
artikel
|
| 34 |
Influence of microbial conversion and change in pH on iron–gallic acid complexation during lactobacillus fermentation
|
Knockaert, Dries
|
|
2014
|
55 |
1 |
p. 335-340
6 p.
|
artikel
|
| 35 |
Influence of olive tree irrigation and the preservation system on the fruit characteristics of Hojiblanca black ripe olives
|
García, P.
|
|
2014
|
55 |
1 |
p. 403-407
5 p.
|
artikel
|
| 36 |
β-Lactoglobulin conformation and mixed sugar beet pectin gel matrix is changed by laccase
|
Jung, Jiyoung
|
|
2014
|
55 |
1 |
p. 9-15
7 p.
|
artikel
|
| 37 |
Lysozyme release from isolate pea protein and starch based films and their antimicrobial properties
|
Fabra, María José
|
|
2014
|
55 |
1 |
p. 22-26
5 p.
|
artikel
|
| 38 |
Mediterranean non-cultivated vegetables as dietary sources of compounds with antioxidant and biological activity
|
Morales, Patricia
|
|
2014
|
55 |
1 |
p. 389-396
8 p.
|
artikel
|
| 39 |
Microencapsulation properties of protein isolates from three selected Phaseolus legumes in comparison with soy protein isolate
|
Liu, Fu
|
|
2014
|
55 |
1 |
p. 74-82
9 p.
|
artikel
|
| 40 |
Nutritive composition and free radical scavenger activity of honey enriched with of Rosa spp.
|
Štajner, D.
|
|
2014
|
55 |
1 |
p. 408-413
6 p.
|
artikel
|
| 41 |
Osmotic dehydration of pineapple (Ananas comosus) pieces in cubical shape described by diffusion models
|
da Silva, Wilton Pereira
|
|
2014
|
55 |
1 |
p. 1-8
8 p.
|
artikel
|
| 42 |
Pasting and rheological properties of oat products dry-blended with ground chia seeds
|
Inglett, George. E.
|
|
2014
|
55 |
1 |
p. 148-156
9 p.
|
artikel
|
| 43 |
Physicochemical and functional properties of whole legume flour
|
Du, Shuang-kui
|
|
2014
|
55 |
1 |
p. 308-313
6 p.
|
artikel
|
| 44 |
Physicochemical properties of leftover egg yolk after livetins removal
|
Navidghasemizad, Sahar
|
|
2014
|
55 |
1 |
p. 170-175
6 p.
|
artikel
|
| 45 |
Pomegranate peel phenolics: Microencapsulation, storage stability and potential ingredient for functional food development
|
Çam, Mustafa
|
|
2014
|
55 |
1 |
p. 117-123
7 p.
|
artikel
|
| 46 |
Prebiotic gluten-free bread: Sensory profiling and drivers of liking
|
Morais, E.C.
|
|
2014
|
55 |
1 |
p. 248-254
7 p.
|
artikel
|
| 47 |
Preparation, isolation and hypothermia protection activity of antifreeze peptides from shark skin collagen
|
Wang, Shaoyun
|
|
2014
|
55 |
1 |
p. 210-217
8 p.
|
artikel
|
| 48 |
Profiles of carotenoids during post-climacteric ripening of some important cultivars of banana and development of a dry product from a high carotenoid yielding variety
|
Lokesh, Veeresh
|
|
2014
|
55 |
1 |
p. 59-66
8 p.
|
artikel
|
| 49 |
Quality and shelf life assessment of Pacific white shrimp (Litopenaeus vannamei) freshly harvested and stored on ice
|
Okpala, Charles Odilichukwu R.
|
|
2014
|
55 |
1 |
p. 110-116
7 p.
|
artikel
|
| 50 |
Quality of carrot juice as influenced by blanching and sonication treatments
|
Jabbar, Saqib
|
|
2014
|
55 |
1 |
p. 16-21
6 p.
|
artikel
|
| 51 |
Retarding effects of organic acids, hydrocolloids and microwave treatment on the discoloration of green tea fresh noodles
|
Zhu, Ke-Xue
|
|
2014
|
55 |
1 |
p. 176-182
7 p.
|
artikel
|
| 52 |
Rice bolus texture changes due to α-amylase
|
Bornhorst, Gail M.
|
|
2014
|
55 |
1 |
p. 27-33
7 p.
|
artikel
|
| 53 |
Simultaneous determination of biogenic amines and estrogens in foodstuff by an improved HPLC method combining with fluorescence labeling
|
Li, Guoliang
|
|
2014
|
55 |
1 |
p. 355-361
7 p.
|
artikel
|
| 54 |
Soft cheese-like product development enriched with soy protein concentrates
|
Rinaldoni, Ana N.
|
|
2014
|
55 |
1 |
p. 139-147
9 p.
|
artikel
|
| 55 |
Studying the effects of whole-wheat flour on the rheological properties and the quality attributes of whole-wheat saltine cracker using SRC, alveograph, rheometer, and NMR technique
|
Li, Juan
|
|
2014
|
55 |
1 |
p. 43-50
8 p.
|
artikel
|
| 56 |
Survival and metabolic activity of probiotic bacteria in green tea
|
López de Lacey, A.M.
|
|
2014
|
55 |
1 |
p. 314-322
9 p.
|
artikel
|
| 57 |
Use of response surface methodology to study the combined effects of UV-C and thermal processing on vegetable oxidative enzymes
|
Sampedro, Fernando
|
|
2014
|
55 |
1 |
p. 189-196
8 p.
|
artikel
|
| 58 |
Use of the jabuticaba (Myrciaria cauliflora) depulping residue to produce a natural pigment powder with functional properties
|
Silva, Mariana Casagrande
|
|
2014
|
55 |
1 |
p. 203-209
7 p.
|
artikel
|
| 59 |
Variability and the genotypic effect on antioxidant activity, total phenolics, carotenoids and ascorbic acid content in seventeen natural population of Seabuckthorn (Hippophae rhamnoides L.) from trans-Himalaya
|
Korekar, Girish
|
|
2014
|
55 |
1 |
p. 157-162
6 p.
|
artikel
|
| 60 |
Viscosity changes of chitosan solution affect physico-functional properties and consumer perception of coated eggs during storage
|
Wardy, Wisdom
|
|
2014
|
55 |
1 |
p. 67-73
7 p.
|
artikel
|
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