| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Antibacterial activity and cholesterol assimilation of lactic acid bacteria isolated from traditional Iranian dairy products
|
Iranmanesh, Mahdieh
|
|
2014
|
58 |
2 |
p. 355-359
5 p.
|
artikel
|
| 2 |
Assessment of microbiological safety of ground water used in rainbow trout farms
|
Grigoryan, K.
|
|
2014
|
58 |
2 |
p. 360-363
4 p.
|
artikel
|
| 3 |
Biotransformation and resulting biological properties of green tea polyphenols produced by probiotic bacteria
|
López de Lacey, Ana M.
|
|
2014
|
58 |
2 |
p. 633-638
6 p.
|
artikel
|
| 4 |
Calendar
|
|
|
2014
|
58 |
2 |
p. I-
1 p.
|
artikel
|
| 5 |
Changes in antioxidant capacity, isoflavone profile, phenolic and vitamin contents in soymilk during extended fermentation
|
Zhao, Danyue
|
|
2014
|
58 |
2 |
p. 454-462
9 p.
|
artikel
|
| 6 |
Characteristics and functional properties of gelatin from zebra blenny (Salaria basilisca) skin
|
Ktari, Naourez
|
|
2014
|
58 |
2 |
p. 602-608
7 p.
|
artikel
|
| 7 |
Characterization of Siahmazgi cheese, an Iranian ewe's milk variety: Assessment of physico-chemical, textural and rheological specifications during ripening
|
Farahani, Ghazaleh
|
|
2014
|
58 |
2 |
p. 335-342
8 p.
|
artikel
|
| 8 |
Chemical characterization of the medicinal mushroom Phellinus linteus (Berkeley & Curtis) Teng and contribution of different fractions to its bioactivity
|
Reis, Filipa S.
|
|
2014
|
58 |
2 |
p. 478-485
8 p.
|
artikel
|
| 9 |
Comparative study of improved vs. traditional apple cultivars and their aptitude to be minimally processed as ‘ready to eat’ apple wedges
|
Altisent, Rosa
|
|
2014
|
58 |
2 |
p. 541-549
9 p.
|
artikel
|
| 10 |
Comparison of methods for evaluation of the antioxidant capacity and phenolic compounds in common spices
|
Przygodzka, Małgorzata
|
|
2014
|
58 |
2 |
p. 321-326
6 p.
|
artikel
|
| 11 |
Determination of triterpenic acids in natural and alkaline-treated Greek table olives throughout the fermentation process
|
Alexandraki, Voula
|
|
2014
|
58 |
2 |
p. 609-613
5 p.
|
artikel
|
| 12 |
Editorial
|
Hecht, Katrin
|
|
2014
|
58 |
2 |
p. 313-
1 p.
|
artikel
|
| 13 |
Editorial
|
Shamtsyan, Mark
|
|
2014
|
58 |
2 |
p. 313-314
2 p.
|
artikel
|
| 14 |
Editorial Board/Aims and Scope
|
|
|
2014
|
58 |
2 |
p. IFC-
1 p.
|
artikel
|
| 15 |
Effect of baking conditions and storage with crust on the moisture profile, local textural properties and staling kinetics of pan bread
|
Besbes, E.
|
|
2014
|
58 |
2 |
p. 658-666
9 p.
|
artikel
|
| 16 |
Effect of flaxseed flour addition on physicochemical and sensory properties of functional bread
|
Marpalle, Pandurang
|
|
2014
|
58 |
2 |
p. 614-619
6 p.
|
artikel
|
| 17 |
Effect of iron and ascorbic acid addition on dry infusion process and final color of pumpkin tissue
|
Genevois, C.
|
|
2014
|
58 |
2 |
p. 563-570
8 p.
|
artikel
|
| 18 |
Effect of natural extracts on the formation of acrylamide in fried potatoes
|
Morales, Gema
|
|
2014
|
58 |
2 |
p. 587-593
7 p.
|
artikel
|
| 19 |
Effect of total solids content in feed emulsion on the physical properties and oxidative stability of microencapsulated kenaf seed oil
|
Ng, Shy-Kai
|
|
2014
|
58 |
2 |
p. 627-632
6 p.
|
artikel
|
| 20 |
Effects of fermentation and rye flour on microstructure and volatile compounds of chestnut flour based sourdoughs
|
Aponte, Maria
|
|
2014
|
58 |
2 |
p. 387-395
9 p.
|
artikel
|
| 21 |
Effects of olive paste fast preheating on the quality of extra virgin olive oil during storage
|
Fiori, Federica
|
|
2014
|
58 |
2 |
p. 511-518
8 p.
|
artikel
|
| 22 |
Effects of superfine grinding on physicochemical and antioxidant properties of Lycium barbarum polysaccharides
|
Zhang, Min
|
|
2014
|
58 |
2 |
p. 594-601
8 p.
|
artikel
|
| 23 |
Emulsifying and structural properties of pectin enzymatically extracted from pumpkin
|
Cui, Steve W.
|
|
2014
|
58 |
2 |
p. 396-403
8 p.
|
artikel
|
| 24 |
Encapsulation of the phenolic compounds of the blackberry (Rubus fruticosus)
|
da Rosa, Cleonice Gonçalves
|
|
2014
|
58 |
2 |
p. 527-533
7 p.
|
artikel
|
| 25 |
Enhanced chemical stability, chromatic properties and regeneration of betalains in Rivina humilis L. berry juice
|
Khan, Mohammad Imtiyaj
|
|
2014
|
58 |
2 |
p. 649-657
9 p.
|
artikel
|
| 26 |
Enhanced stability of curcumin in colloidosomes stabilized by silica aggregates
|
Zhao, Yuan
|
|
2014
|
58 |
2 |
p. 667-671
5 p.
|
artikel
|
| 27 |
Evaluation of natural hog casings modified by surfactant solutions combined with lactic acid by response surface methodology
|
Feng, Chao-Hui
|
|
2014
|
58 |
2 |
p. 427-438
12 p.
|
artikel
|
| 28 |
Evaluation of the in vitro inhibitory effects of buckwheat enhanced wheat bread extracts on the formation of advanced glycation end-products (AGEs)
|
Szawara-Nowak, Dorota
|
|
2014
|
58 |
2 |
p. 327-334
8 p.
|
artikel
|
| 29 |
Gelling properties of surimi as affected by the particle size of fish bone
|
Yin, Tao
|
|
2014
|
58 |
2 |
p. 412-416
5 p.
|
artikel
|
| 30 |
High genetic and phenotypic variability of Streptococcus thermophilus strains isolated from artisanal Yuruk yoghurts
|
Erkus, Oylum
|
|
2014
|
58 |
2 |
p. 348-354
7 p.
|
artikel
|
| 31 |
High hydrostatic pressure effect on chemical composition, color, phenolic acids and antioxidant capacity of Cape gooseberry pulp (Physalis peruviana L.)
|
Vega-Gálvez, Antonio
|
|
2014
|
58 |
2 |
p. 519-526
8 p.
|
artikel
|
| 32 |
Histological and cell wall polysaccharide chemical variability among apricot varieties
|
Lahaye, Marc
|
|
2014
|
58 |
2 |
p. 486-496
11 p.
|
artikel
|
| 33 |
Influence of light exposure during storage on the content of sesquiterpene lactones and photosynthetic pigments in witloof chicory (Cichorium intybus L. var. foliosum Hegi)
|
Wulfkuehler, Sabine
|
|
2014
|
58 |
2 |
p. 417-426
10 p.
|
artikel
|
| 34 |
Influence of thermal treatment on formation of volatile compounds, cooking loss and lipid oxidation in foal meat
|
Domínguez, Ruben
|
|
2014
|
58 |
2 |
p. 439-445
7 p.
|
artikel
|
| 35 |
Metals migration between product and metallic package in canned meat
|
Buculei, Amelia
|
|
2014
|
58 |
2 |
p. 364-374
11 p.
|
artikel
|
| 36 |
Methods for phosphate addition in heavy salted cod (Gadus morhua L.)
|
Bjørkevoll, Ingebrigt
|
|
2014
|
58 |
2 |
p. 502-510
9 p.
|
artikel
|
| 37 |
Non-isothermal autohydrolysis of nixtamalized maize pericarp: Production of nutraceutical extracts
|
Rostro, Magdalena
|
|
2014
|
58 |
2 |
p. 550-556
7 p.
|
artikel
|
| 38 |
Novel milk-clotting enzyme produced by Coprinus lagopides basidial mushroom
|
Shamtsyan, Mark
|
|
2014
|
58 |
2 |
p. 343-347
5 p.
|
artikel
|
| 39 |
Optimization of roasting conditions as an useful approach for increasing antioxidant activity of carob powder
|
Vitali Čepo, Dubravka
|
|
2014
|
58 |
2 |
p. 578-586
9 p.
|
artikel
|
| 40 |
Pea protein exhibits a novel Pickering stabilization for oil-in-water emulsions at pH 3.0
|
Liang, Han-Ning
|
|
2014
|
58 |
2 |
p. 463-469
7 p.
|
artikel
|
| 41 |
Performance of enzymatic wheat gluten hydrolysis in batch and continuous processes using Flavourzyme
|
Berends, Pieter
|
|
2014
|
58 |
2 |
p. 534-540
7 p.
|
artikel
|
| 42 |
Physical characteristics of extrudates from corn flour and dehulled carioca bean flour blend
|
Silva, Erika Madeira Moreira da
|
|
2014
|
58 |
2 |
p. 620-626
7 p.
|
artikel
|
| 43 |
Relationship between the thermal conductivity and rheological behavior of acerola pulp: Effect of concentration and temperature
|
Pereira, Cristina G.
|
|
2014
|
58 |
2 |
p. 446-453
8 p.
|
artikel
|
| 44 |
Release and antioxidant activity of carvacrol and thymol from polypropylene active packaging films
|
Ramos, Marina
|
|
2014
|
58 |
2 |
p. 470-477
8 p.
|
artikel
|
| 45 |
Simplex lattice mixture design approach on physicochemical and sensory properties of wheat chips enriched with different legume flours: An optimization study based on sensory properties
|
Kayacier, Ahmed
|
|
2014
|
58 |
2 |
p. 639-648
10 p.
|
artikel
|
| 46 |
Simultaneous determination of tocopherols, retinol, ester derivatives and β-carotene in milk- and soy-juice based beverages by HPLC with diode-array detection
|
Andrés, Víctor
|
|
2014
|
58 |
2 |
p. 557-562
6 p.
|
artikel
|
| 47 |
Synergistic effect of carbon dioxide atmospheres and high hydrostatic pressure to reduce spoilage bacteria on poultry sausages
|
Al-Nehlawi, A.
|
|
2014
|
58 |
2 |
p. 404-411
8 p.
|
artikel
|
| 48 |
Test systems and a method for express detection of synthetic food dyes in drinks
|
Komissarchik, Sofia
|
|
2014
|
58 |
2 |
p. 315-320
6 p.
|
artikel
|
| 49 |
The antioxidative and anti-proliferative potential of non-edible organs of the pomegranate fruit and tree
|
Orgil, Ola
|
|
2014
|
58 |
2 |
p. 571-577
7 p.
|
artikel
|
| 50 |
The effect of the incorporation of grape marc powder in fettuccini pasta properties
|
Sant'Anna, Voltaire
|
|
2014
|
58 |
2 |
p. 497-501
5 p.
|
artikel
|
| 51 |
The effect of the structure of native banana starch from two varieties on its acid hydrolysis
|
Aparicio-Saguilán, Alejandro
|
|
2014
|
58 |
2 |
p. 381-386
6 p.
|
artikel
|
| 52 |
The influence of high pressure on bio-system reaction kinetics and the preservation of vitamin C
|
Sukhmanov, Valerii
|
|
2014
|
58 |
2 |
p. 375-380
6 p.
|
artikel
|
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