| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Aging of craft durum wheat beer fermented with sourdough yeasts
|
Mascia, Ilaria
|
|
|
65 |
C |
p. 487-494
|
artikel
|
| 2 |
A green chemistry approach for nanoencapsulation of bioactive compound – Curcumin
|
Rao, Pooja J.
|
|
|
65 |
C |
p. 695-702
|
artikel
|
| 3 |
Alcohol-brewing properties of acid- and bile-tolerant yeasts co-cultured with lactic acid bacteria isolated from traditional handmade domestic dairy products from Inner Mongolia
|
Kuda, Takashi
|
|
|
65 |
C |
p. 62-69
|
artikel
|
| 4 |
Alkaline phosphatase activity in cheese as a tracer for cheese milk pasteurization
|
Egger, Lotti
|
|
|
65 |
C |
p. 963-968
|
artikel
|
| 5 |
Analyses of technological and biochemical parameters related to the HTC phenomenon in carioca bean genotypes by the use of PCA
|
Siqueira, Beatriz S.
|
|
|
65 |
C |
p. 939-945
|
artikel
|
| 6 |
Analysis of glucosamine using aqueous normal phase chromatography
|
Pesek, Joseph
|
|
|
65 |
C |
p. 777-782
|
artikel
|
| 7 |
Analysis of the influence of different factors on the quality of a curd-whey mixture during pumping
|
Schmitt, Christian
|
|
|
65 |
C |
p. 88-97
|
artikel
|
| 8 |
An imaging technique for acrylamide identification in potato chips in wavelet domain
|
Dutta, Malay Kishore
|
|
|
65 |
C |
p. 987-998
|
artikel
|
| 9 |
A novel α-amylase-lipase formulation as anti-staling agent in durum wheat bread
|
Giannone, Virgilio
|
|
|
65 |
C |
p. 381-389
|
artikel
|
| 10 |
A novel method for producing softened edible seaweed kombu
|
Kato, Kumiko
|
|
|
65 |
C |
p. 618-623
|
artikel
|
| 11 |
Antibacterial and antioxidant activity of honeys from the state of Rio Grande do Sul, Brazil
|
Bueno-Costa, Francine Manhago
|
|
|
65 |
C |
p. 333-340
|
artikel
|
| 12 |
Antibacterial peptides generated by Alcalase hydrolysis of goat whey
|
Osman, Ali
|
|
|
65 |
C |
p. 480-486
|
artikel
|
| 13 |
Antibacterial properties of LDPE nanocomposite films in packaging of UF cheese
|
Beigmohammadi, Faranak
|
|
|
65 |
C |
p. 106-111
|
artikel
|
| 14 |
Antimicrobial effects of combined UV-C or gamma radiation with natural antimicrobial formulations against Listeria monocytogenes, Escherichia coli O157: H7, and total yeasts/molds in fresh cut cauliflower
|
Tawema, Pamphile
|
|
|
65 |
C |
p. 451-456
|
artikel
|
| 15 |
Antioxidant capacity and consumer acceptability of herbal egg tofu
|
Maizura, M.
|
|
|
65 |
C |
p. 549-556
|
artikel
|
| 16 |
Application of biodegradable films made from rice flour, poly(butylene adipate-co-terphthalate), glycerol and potassium sorbate in the preservation of fresh food pastas
|
Sousa, Gardênia Martins
|
|
|
65 |
C |
p. 39-45
|
artikel
|
| 17 |
Application of gamma irradiation for the reduction of norovirus in traditional Korean half-dried seafood products during storage
|
Kang, Sujin
|
|
|
65 |
C |
p. 739-745
|
artikel
|
| 18 |
Calendar
|
|
|
|
65 |
C |
p. I
|
artikel
|
| 19 |
Change of enzyme activity and quality during the processing of Turkish green tea
|
Ozturk, Bengu
|
|
|
65 |
C |
p. 318-324
|
artikel
|
| 20 |
Change regularity of the characteristics of Maillard reaction products derived from xylose and Chinese shrimp waste hydrolysates
|
Cai, Luyun
|
|
|
65 |
C |
p. 908-916
|
artikel
|
| 21 |
Changes in bioactive components and antioxidant capacity of maqui, Aristotelia chilensis [Mol] Stuntz, berries during drying
|
Rodríguez, Katia
|
|
|
65 |
C |
p. 537-542
|
artikel
|
| 22 |
Characteristics and functional properties of gelatin extracted from squid (Loligo vulgaris) skin
|
Abdelmalek, Baha Eddine
|
|
|
65 |
C |
p. 924-931
|
artikel
|
| 23 |
Characterization and biological evaluation of selected Mediterranean propolis samples. Is it a new type?
|
Graikou, Konstantia
|
|
|
65 |
C |
p. 261-267
|
artikel
|
| 24 |
Characterization of apple dietary fibers influencing the in vitro starch digestibility of wheat flour gel
|
Bae, In Young
|
|
|
65 |
C |
p. 158-163
|
artikel
|
| 25 |
Characterization of binary and ternary mixtures of green, white and black tea extracts by electrospray ionization mass spectrometry and modeling of their in vitro antibacterial activity
|
Granato, Daniel
|
|
|
65 |
C |
p. 414-420
|
artikel
|
| 26 |
Chewy candy as a model system to study the influence of polyols and fruit pulp (açai) on texture and sensorial properties
|
Silva, Lidiane Bataglia da
|
|
|
65 |
C |
p. 268-274
|
artikel
|
| 27 |
Combination of beeswax and nanoclay on barriers, sorption isotherm and mechanical properties of hydroxypropyl methylcellulose-based composite films
|
Klangmuang, Ploy
|
|
|
65 |
C |
p. 222-227
|
artikel
|
| 28 |
Combination of null alleles with 7+9 allelic pair at Glu-B1 locus on the long arm of group 1 chromosome improves wheat dough functionality for tortillas
|
Tuncil, Y.E.
|
|
|
65 |
C |
p. 683-688
|
artikel
|
| 29 |
Commercial Laurus nobilis L. and Syzygium aromaticum L. Merr. & Perry essential oils against post-harvest phytopathogenic fungi on rice
|
Pilar Santamarina, M.
|
|
|
65 |
C |
p. 325-332
|
artikel
|
| 30 |
Comparative effects of high isostatic pressure and thermal processing on the inactivation of Rhizomucor miehei protease
|
Leite Júnior, Bruno Ricardo de Castro
|
|
|
65 |
C |
p. 1050-1053
|
artikel
|
| 31 |
Comparison between the spray drying and spray chilling microparticles contain ascorbic acid in a baked product application
|
Alvim, Izabela Dutra
|
|
|
65 |
C |
p. 689-694
|
artikel
|
| 32 |
Continuous white–blue LED light exposition delays postharvest senescence of broccoli
|
Hasperué, Joaquín H.
|
|
|
65 |
C |
p. 495-502
|
artikel
|
| 33 |
Correlation of the fractal enzymatic browning rate with the temperature in mushroom, pear and apple slices
|
Quevedo, R.
|
|
|
65 |
C |
p. 406-413
|
artikel
|
| 34 |
Degradation of PCBs in liquid media: Effects of commercial meat starters
|
Polak, M. Lušnic
|
|
|
65 |
C |
p. 1087-1092
|
artikel
|
| 35 |
Dehydrated apple matrix supplemented with agave fructans, inulin, and oligofructose
|
González-Herrera, Silvia Marina
|
|
|
65 |
C |
p. 1059-1065
|
artikel
|
| 36 |
Determination and modeling of contact angle of Canola oil and olive oil on a PTFE surface at elevated temperatures using air or steam as surrounding media
|
Aydar, Alev Y.
|
|
|
65 |
C |
p. 304-310
|
artikel
|
| 37 |
Determination of lipid composition of the two principal cherimoya cultivars grown in Andalusian Region
|
García-Salas, Patricia
|
|
|
65 |
C |
p. 390-397
|
artikel
|
| 38 |
Determination of the essential nutrients required for milk fermentation by Lactobacillus plantarum
|
Ma, Chengjie
|
|
|
65 |
C |
p. 884-889
|
artikel
|
| 39 |
Determination of the influence of high pressure processing on calf rennet using response surface methodology: Effects on milk coagulation
|
Leite Júnior, Bruno Ricardo de Castro
|
|
|
65 |
C |
p. 10-17
|
artikel
|
| 40 |
Determining the sensory characteristics, associated emotions and degree of liking of the visual attributes of smoked ham. A multifaceted study
|
Kostyra, Eliza
|
|
|
65 |
C |
p. 246-253
|
artikel
|
| 41 |
Development a mitigation strategy of enniatins in pasta under home-cooking conditions
|
Serrano, A.B.
|
|
|
65 |
C |
p. 1017-1024
|
artikel
|
| 42 |
Development and quality evaluation of ready to eat product from elephant foot yam tuber (Amorphophallus spp.)
|
Sangeeta,
|
|
|
65 |
C |
p. 1-9
|
artikel
|
| 43 |
Development of an improved selective medium for the detection of Shigella spp.
|
Lee, Ji-Yeon
|
|
|
65 |
C |
p. 311-317
|
artikel
|
| 44 |
Differentiation between house and cave edible bird's nests by chemometric analysis of amino acid composition data
|
Seow, Eng-Keng
|
|
|
65 |
C |
p. 428-435
|
artikel
|
| 45 |
Dose dependent effects of a milk ion tolerant laccase on yoghurt gel structure
|
Struch, Marlene
|
|
|
65 |
C |
p. 1144-1152
|
artikel
|
| 46 |
Duplex real-time PCR using TaqMan® for the detection of sunflower (Helianthus annuus) and poppy (Papaver rhoeas) in commercial food products
|
López-Calleja, Inés María
|
|
|
65 |
C |
p. 999-1007
|
artikel
|
| 47 |
Dynamic controlled atmosphere for prevention of internal browning disorders in ‘Rocha’ pear
|
Deuchande, Teresa
|
|
|
65 |
C |
p. 725-730
|
artikel
|
| 48 |
Editorial Board/Aims and Scope
|
|
|
|
65 |
C |
p. IFC
|
artikel
|
| 49 |
Effect of abusive storage temperatures on growth and survival of Escherichia coli O157:H7 on leafy salad vegetables in Egypt
|
Khalil, Rowaida K.S.
|
|
|
65 |
C |
p. 954-962
|
artikel
|
| 50 |
Effect of aleurone-rich flour on composition, baking, textural, and sensory properties of bread
|
Bagdi, A.
|
|
|
65 |
C |
p. 762-769
|
artikel
|
| 51 |
Effect of drying parameters on the formation of early and intermediate stage products of the Maillard reaction in different plum (Prunus domestica L.) cultivars
|
Michalska, Anna
|
|
|
65 |
C |
p. 932-938
|
artikel
|
| 52 |
Effect of drying temperature and pH alteration on mechanical and water barrier properties of transglutaminase cross linked zein–oleic acid composite films
|
Masamba, Kingsley
|
|
|
65 |
C |
p. 518-531
|
artikel
|
| 53 |
Effect of heat treatment of sorghum flour on the functional properties of gluten-free bread and cake
|
Marston, Kathryn
|
|
|
65 |
C |
p. 637-644
|
artikel
|
| 54 |
Effect of pre and post germination parameters on the chemical characteristics of Bengal gram (Cicer arietinum)
|
Sibian, Mandeep S.
|
|
|
65 |
C |
p. 783-790
|
artikel
|
| 55 |
Effect of processing conditions on characteristics of dehydrated bee-pollen and correlation between quality parameters
|
De-Melo, Adriane Alexandre Machado
|
|
|
65 |
C |
p. 808-815
|
artikel
|
| 56 |
Effect of resistant starch and chitosan on survival of Lactobacillus acidophilus microencapsulated with sodium alginate
|
de Araújo Etchepare, Mariana
|
|
|
65 |
C |
p. 511-517
|
artikel
|
| 57 |
Effect of UV–Vis irradiation on enzymatic activities and the physicochemical properties of nectarine juices from different varieties
|
Aguilar, Karla
|
|
|
65 |
C |
p. 969-977
|
artikel
|
| 58 |
Effect of vaporized ethyl pyruvate as a novel preservation agent for control of postharvest quality and fungal damage of strawberry and cherry fruits
|
Bozkurt, F.
|
|
|
65 |
C |
p. 1044-1049
|
artikel
|
| 59 |
Effect of walnut green husk addition on some quality properties of cooked sausages
|
Salejda, Anna Marietta
|
|
|
65 |
C |
p. 751-757
|
artikel
|
| 60 |
Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour
|
Žilić, Slađana
|
|
|
65 |
C |
p. 597-603
|
artikel
|
| 61 |
Effects of controlling ripening conditions on the dynamics of the native microbial population of Mexican artisanal Cotija cheese assessed by PCR-DGGE
|
Chombo-Morales, P.
|
|
|
65 |
C |
p. 1153-1161
|
artikel
|
| 62 |
Effects of defatting and tannic acid incorporation during extraction on properties and fishy odour of gelatin from seabass skin
|
Sae-leaw, Thanasak
|
|
|
65 |
C |
p. 661-667
|
artikel
|
| 63 |
Effects of freeze-milling on the physicochemical properties of rice protein isolates
|
Wang, Tao
|
|
|
65 |
C |
p. 832-839
|
artikel
|
| 64 |
Effects of salt purity on lipid oxidation, sensory characteristics, and textural properties of fresh, ground pork patties
|
Overholt, M.F.
|
|
|
65 |
C |
p. 890-896
|
artikel
|
| 65 |
Effects of the edible cuttlefish gelatin on textural, sensorial and physicochemical quality of octopus sausage
|
Souissi, Nabil
|
|
|
65 |
C |
p. 18-24
|
artikel
|
| 66 |
Enhancement of Chardonnay antioxidant activity and sensory perception through maceration technique
|
Olejar, Kenneth J.
|
|
|
65 |
C |
p. 152-157
|
artikel
|
| 67 |
Environmental factors influencing the efficacy of different yeast strains for alcohol level reduction in wine by respiration
|
Rodrigues, Alda J.
|
|
|
65 |
C |
p. 1038-1043
|
artikel
|
| 68 |
Evaluation of antioxidant and antimicrobial effects of shallot (Allium ascalonicum L.) fruit and ajwain (Trachyspermum ammi (L.) Sprague) seed extracts in semi-fried coated rainbow trout (Oncorhynchus mykiss) fillets for shelf-life extension
|
Raeisi, Sara
|
|
|
65 |
C |
p. 112-121
|
artikel
|
| 69 |
Evolution of polyfunctional mercaptans and their precursors during Merlot alcoholic fermentation
|
Concejero, Belén
|
|
|
65 |
C |
p. 770-776
|
artikel
|
| 70 |
Experimental determination of convective heat transfer coefficient during controlled frying of potato discs
|
Sandhu, Jaspreet
|
|
|
65 |
C |
p. 180-184
|
artikel
|
| 71 |
Extraction of α-mangostin from Garcinia mangostana L. using alternative solvents: Computational predictive and experimental studies
|
Bundeesomchok, Kunnitee
|
|
|
65 |
C |
p. 297-303
|
artikel
|
| 72 |
Feasibility of using almond gum as coating agent to improve the quality of fried potato chips: Evaluation of sensorial properties
|
Bouaziz, Fatma
|
|
|
65 |
C |
p. 800-807
|
artikel
|
| 73 |
Fiber enriched reduced sugar muffins made from iso-viscous batters
|
Struck, Susanne
|
|
|
65 |
C |
p. 32-38
|
artikel
|
| 74 |
Fibre enrichment of wheat flour with mesquite (Prosopis spp.): Effect on breadmaking performance and staling
|
Bigne, Facundo
|
|
|
65 |
C |
p. 1008-1016
|
artikel
|
| 75 |
Fortification of white milled rice with phytochemicals during cooking in aqueous extract of Mentha spicata leaves. An adsorption study
|
Igoumenidis, Panagiotis E.
|
|
|
65 |
C |
p. 589-596
|
artikel
|
| 76 |
Fruit and juice characteristics of 30 accessions of two cactus pear species (Opuntia ficus indica and Opuntia megacantha) from different regions of Morocco
|
El Kharrassi, Youssef
|
|
|
65 |
C |
p. 610-617
|
artikel
|
| 77 |
Further dihydrochalcone C-glycosides from the fruit of Averrhoa carambola
|
Yang, Dan
|
|
|
65 |
C |
p. 604-609
|
artikel
|
| 78 |
Gallic acid microparticles produced by spray chilling technique: Production and characterization
|
Consoli, Larissa
|
|
|
65 |
C |
p. 79-87
|
artikel
|
| 79 |
Heat transfer coefficients during thermal processing of model particulate mixtures in non-Newtonian fluids undergoing reciprocation agitation as affected by process variables
|
Singh, Anika
|
|
|
65 |
C |
p. 185-196
|
artikel
|
| 80 |
How functional foods endure throughout the shelf storage? Effects of packing materials and formulation on the quality parameters and bioactivity of smoothies
|
Nunes, M. Antónia
|
|
|
65 |
C |
p. 70-78
|
artikel
|
| 81 |
Identification and quantitation of benzoxazinoids in wheat malt beer by qNMR and GC–MS
|
Manoukian, Paola
|
|
|
65 |
C |
p. 1133-1137
|
artikel
|
| 82 |
Impact of encapsulation on the physicochemical properties and gastrointestinal stability of fish oil
|
Chatterjee, Sudipta
|
|
|
65 |
C |
p. 206-213
|
artikel
|
| 83 |
Impact of germination on flour, protein and starch characteristics of lentil (Lens culinari) and horsegram (Macrotyloma uniflorum L.) lines
|
Ghumman, Atinder
|
|
|
65 |
C |
p. 137-144
|
artikel
|
| 84 |
Impact of simultaneous and sequential fermentation with Torulaspora delbrueckii and Saccharomyces cerevisiae on non-volatiles and volatiles of lychee wines
|
Chen, Dai
|
|
|
65 |
C |
p. 53-61
|
artikel
|
| 85 |
Impact of UV-C light on storage quality of fresh-cut pineapple in two different packages
|
Manzocco, Lara
|
|
|
65 |
C |
p. 1138-1143
|
artikel
|
| 86 |
Impact on chemical profile in apple juice and cider made from unripe, ripe and senescent dessert varieties
|
Alberti, Aline
|
|
|
65 |
C |
p. 436-443
|
artikel
|
| 87 |
Improvement of erinacine A productivity in Hericium erinaceus mycelia and its neuroprotective bioactivity against the glutamate-insulted apoptosis
|
Chang, Chi-Huang
|
|
|
65 |
C |
p. 1100-1108
|
artikel
|
| 88 |
Improvement of the healthy properties of a Spanish artisan meat pie maintaining the organoleptic quality
|
Ruiz-Cano, Domingo
|
|
|
65 |
C |
p. 624-629
|
artikel
|
| 89 |
Improvements in the quality of sesame oil obtained by a green extraction method using enzymes
|
Ribeiro, Suellen Andressa Oenning
|
|
|
65 |
C |
p. 464-470
|
artikel
|
| 90 |
Inactivation of leuconostocs in cherimoya pulp by high hydrostatic pressure treatments applied singly or in combination with enterocin AS-48
|
Toledo del Árbol, Julia
|
|
|
65 |
C |
p. 1054-1058
|
artikel
|
| 91 |
Influence of heating on stability of γ-oryzanol in gluten-free ready meals
|
Soto-Jover, Sonia
|
|
|
65 |
C |
p. 25-31
|
artikel
|
| 92 |
Influence of high pressure processing on microbial shelf life, sensory profile, soluble sugars, organic acids, and mineral content of milk- and soy-smoothies
|
Andrés, Víctor
|
|
|
65 |
C |
p. 98-105
|
artikel
|
| 93 |
Ingredient formulation effects on physico-chemical, sensory, textural properties and probiotic count of Aloe vera probiotic dahi
|
Hussain, Shaik Abdul
|
|
|
65 |
C |
p. 371-380
|
artikel
|
| 94 |
Inoculum of the starter consortia and interactive metabolic process in enhancing quality of cocoa bean (Theobroma cacao) fermentation
|
Sandhya, M.V.S.
|
|
|
65 |
C |
p. 731-738
|
artikel
|
| 95 |
Integration between chitosan and Zataria multiflora or Cinnamomum zeylanicum essential oil for controlling Phytophthora drechsleri, the causal agent of cucumber fruit rot
|
Mohammadi, Ali
|
|
|
65 |
C |
p. 349-356
|
artikel
|
| 96 |
Interactions of free and encapsulated hydroxycinnamic acids from green coffee with egg ovalbumin, whey and soy protein hydrolysates
|
Budryn, Grażyna
|
|
|
65 |
C |
p. 823-831
|
artikel
|
| 97 |
Investigation and optimization of a novel enzymatic approach for the isolation of proteins from potato pulp
|
Waglay, Amanda
|
|
|
65 |
C |
p. 197-205
|
artikel
|
| 98 |
Investigation of physicochemical and sensorial quality of a type of traditional meat product: Bez sucuk
|
Çiçek, Ümran
|
|
|
65 |
C |
p. 145-151
|
artikel
|
| 99 |
In vitro antioxidant and antimicrobial properties of jambolan (Syzygium cumini) fruit polyphenols
|
Singh, Jatinder Pal
|
|
|
65 |
C |
p. 1025-1030
|
artikel
|
| 100 |
In vitro antioxidant capacity of tomato products: Relationships with their lycopene, phytoene, phytofluene and alpha-tocopherol contents, evaluation of interactions and correlation with reflectance measurements
|
Stinco, Carla M.
|
|
|
65 |
C |
p. 718-724
|
artikel
|
| 101 |
Korla pear juice treated by ultrafiltration followed by high pressure processing or high temperature short time
|
Zhao, Liang
|
|
|
65 |
C |
p. 283-289
|
artikel
|
| 102 |
Linear and non-linear modeling to identify vinegars in blends through spectroscopic data
|
Torrecilla, José S.
|
|
|
65 |
C |
p. 565-571
|
artikel
|
| 103 |
Melanosis in crustaceans: A review
|
Gonçalves, Alex Augusto
|
|
|
65 |
C |
p. 791-799
|
artikel
|
| 104 |
Microbial changes of natural milk cultures for mozzarella cheese during repeated propagation cycles
|
Guidone, Angela
|
|
|
65 |
C |
p. 572-579
|
artikel
|
| 105 |
Migration kinetics of sorbic acid from polylactic acid and seaweed based films into food simulants
|
Rodríguez-Martínez, A.V.
|
|
|
65 |
C |
p. 630-636
|
artikel
|
| 106 |
Milk-alginate microspheres: Protection and delivery of Enterococcus faecalis HZNU P2
|
Shi, Lu-E.
|
|
|
65 |
C |
p. 840-844
|
artikel
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| 107 |
Multi-response optimization of phenolic antioxidants from white tea (Camellia sinensis L. Kuntze) and their identification by LC–DAD–Q-TOF–MS/MS
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Zielinski, Acácio Antonio Ferreira
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p. 897-907
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Obtaining reduced-salt restructured white tuna (Thunnus alalunga) mediated by microbial transglutaminase
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Martelo-Vidal, María J.
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65 |
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p. 341-348
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| 109 |
5-O-Caffeoylquinic acid: A spectroscopic study and biological screening for antimicrobial activity
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Bajko, Ewelina
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65 |
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p. 471-479
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| 110 |
Optimization of the antioxidant and antimicrobial response of the combined effect of nisin and avocado byproducts
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Calderón-Oliver, Mariel
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65 |
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p. 46-52
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artikel
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| 111 |
Optimization of the mucilage extraction process from chia seeds and application in ice cream as a stabilizer and emulsifier
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Campos, Bruno Eduardo
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65 |
C |
p. 874-883
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artikel
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| 112 |
Optimization of wheat sprouting for production of selenium enriched kernels using response surface methodology and desirability function
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Lazo-Vélez, Marco A.
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65 |
C |
p. 1080-1086
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artikel
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| 113 |
Physical and antimicrobial properties of chitosan films incorporated with lauric arginate, cinnamon oil, and ethylenediaminetetraacetate
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Ma, Qiumin
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65 |
C |
p. 173-179
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artikel
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| 114 |
Physical and sensory quality of gluten-free spaghetti processed from amaranth flour and potato pulp
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Bastos, Gilsimeire Morais
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65 |
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p. 128-136
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artikel
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| 115 |
Physical properties and antibacterial activity of quaternized chitosan/carboxymethyl cellulose blend films
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Hu, Dongying
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65 |
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p. 398-405
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artikel
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| 116 |
Physicochemical, textural and rheological properties of probiotic yogurt fortified with fibre-rich pineapple peel powder during refrigerated storage
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Sah, B.N.P.
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65 |
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p. 978-986
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artikel
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| 117 |
Polyphenolic compound stability and antioxidant capacity of apple pomace in an extruded cereal
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Leyva-Corral, Julieta
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65 |
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p. 228-236
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artikel
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| 118 |
Porous and nanofiber α-chitosan obtained from blue crab (Callinectes sapidus) tested for antimicrobial and antioxidant activities
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Kaya, Murat
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65 |
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p. 1109-1117
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artikel
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| 119 |
Postharvest UV-C treatment of tomato fruits: Changes in simple sugars and organic acids contents during storage
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Charles, Marie Thérèse
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65 |
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p. 557-564
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artikel
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| 120 |
Prediction of fatty acid content in sheep milk by Mid-Infrared spectrometry with a selection of wavelengths by Genetic Algorithms
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Caredda, Marco
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65 |
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p. 503-510
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artikel
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| 121 |
Preheating of kidney bean proteins enhances cross-linking and functional properties with chicken myofibrillar proteins induced by transglutaminase
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Wu, Miaohong
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65 |
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p. 816-822
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artikel
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| 122 |
Preparation of fructooligosaccharides using Aspergillus niger 6640 whole-cell as catalyst for bio-transformation
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Zeng, Xin-An
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65 |
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p. 1072-1079
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artikel
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| 123 |
Production of high-pure xylooligosaccharides from sugarcane bagasse using crude β-xylosidase-free xylanase of Bacillus subtilis KCX006 and their bifidogenic function
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Reddy, Shyam Sunder
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65 |
C |
p. 237-245
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artikel
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| 124 |
Proteins involved in responses to biofilm and planktonic modes in Cronobacter sakazakii
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Ye, Yingwang
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65 |
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p. 1093-1099
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artikel
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| 125 |
Purification, physico-chemico-kinetic characterization and thermal inactivation thermodynamics of milk clotting enzyme from Bacillus subtilis MTCC 10422
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Kumari Narwal, Rajesh
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65 |
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p. 652-660
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artikel
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| 126 |
Quality Index Method (QIM) for ice stored gutted Amazonian Pintado (Pseudoplatystoma fasciatum × Leiarius marmoratus) and estimation of shelf life
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Lanzarin, M.
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65 |
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p. 363-370
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artikel
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| 127 |
Quality of cabbage during long term steaming; phytochemical, texture and colour evaluation
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Nugrahedi, P.Y.
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65 |
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p. 421-427
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artikel
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| 128 |
Reducing of acrylamide formation in wheat biscuits supplemented with flaxseed and lupine
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Bartkiene, Elena
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65 |
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p. 275-282
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artikel
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| 129 |
Replacement of sulfur dioxide by hydroxytyrosol in white wine: Influence on both quality parameters and sensory
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Raposo, Rafaela
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65 |
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p. 214-221
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artikel
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| 130 |
RETRACTED: Effect of intermittent oven drying on lipid oxidation, fatty acids composition and antioxidant activities of walnut
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Fu, Maorun
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65 |
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p. 1126-1132
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artikel
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| 131 |
Revealing the spatial distribution of chlorogenic acids and sucrose across coffee bean endosperm by desorption electrospray ionization-mass spectrometry imaging
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Garrett, Rafael
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65 |
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p. 711-717
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artikel
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| 132 |
Rheological characterisation of sol–gel phenomenon and stability of green gram and foxtail millet flour gels
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P., Nagaprabha
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65 |
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p. 917-923
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artikel
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| 133 |
Rheological, textural, colour and sensory characteristics of a Spanish blue cheese (Valdeón cheese)
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Diezhandino, I.
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65 |
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p. 1118-1125
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artikel
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| 134 |
Role of organic acids and peroxyacetic acid as antimicrobial intervention for controlling Escherichia coli O157:H7 on beef trimmings
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Mohan, Anand
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65 |
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p. 868-873
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artikel
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| 135 |
Safety assessment and molecular genetic profiling by pulsed-field gel electrophoresis (PFGE) and PCR-based techniques of Enterococcus faecium strains of food origin
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Muñoz-Atienza, Estefanía
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65 |
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p. 357-362
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artikel
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| 136 |
Solubilization of β-carotene with oat β-glucan octenylsuccinate micelles and their freeze-thaw, thermal and storage stability
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Ma, Yaqin
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65 |
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p. 845-851
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artikel
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| 137 |
Spouted bed drying of papaya seeds for oil production
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Chielle, Daniel Padoin
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65 |
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p. 852-860
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artikel
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| 138 |
Studies of phase separation in soluble rice protein/different polysaccharides mixed systems
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Li, Xianghong
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65 |
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p. 676-682
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artikel
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| 139 |
Sugar profile, physicochemical and sensory aspects of monofloral honeys produced by different stingless bee species in Brazilian semi-arid region
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Sousa, Janaína Maria Batista de
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65 |
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p. 645-651
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artikel
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| 140 |
Targeted gene expression study of Salmonella enterica during biofilm formation on rocket leaves
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Doulgeraki, Agapi I.
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65 |
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p. 254-260
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artikel
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| 141 |
Texture, colour and optical characteristics of a meat product depending on smoking time and casing type
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Ledesma, Estefanía
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65 |
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p. 164-172
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artikel
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| 142 |
The effects of conjugated linoleic acid usage in meatball production on the formation of heterocyclic aromatic amines
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Oz, Fatih
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65 |
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p. 1031-1037
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artikel
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| 143 |
The effects of direct addition of low and medium molecular weight chitosan on the formation of heterocyclic aromatic amines in beef chop
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Oz, Fatih
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65 |
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p. 861-867
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artikel
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| 144 |
The effects of packaging type on the quality characteristics of fresh raw pistachios (Pistacia vera L.) during the storage
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Ozturk, Ismet
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65 |
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p. 457-463
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artikel
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| 145 |
The effects of the type of cereal on the chemical and textural properties and on the consumer acceptance of pre-cooked, legume-based burgers
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Summo, Carmine
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65 |
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p. 290-296
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artikel
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| 146 |
The good health of Bacchus: Melatonin in grapes, the unveiled myth
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Iriti, Marcello
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65 |
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p. 758-761
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artikel
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| 147 |
The impact of antimicrobial effect of chestnut inner shell extracts against Campylobacter jejuni in chicken meat
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Lee, Na-Kyoung
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65 |
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p. 746-750
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artikel
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| 148 |
The impact of different baking conditions on the stability of the extractable polyphenols in muffins enriched by strawberry, sour cherry, raspberry or black currant pomace
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Górnaś, Paweł
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65 |
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p. 946-953
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artikel
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| 149 |
The impact of natural clinoptilolite on ammonia, cadaverine and other polyamine formation by food-borne pathogen in lysine decarboxylase broth
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Özogul, Fatih
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65 |
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p. 703-710
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artikel
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| 150 |
The impact of onion juice on milk fermentation by Lactobacillus acidophilus
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Li, Sha
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65 |
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p. 543-548
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artikel
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| 151 |
Tracing interactions among column height, exposure time and gas concentration to dimension peanut antifungal ozonation
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Ortega Sanchez, Beatriz Alejandra
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65 |
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p. 668-675
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artikel
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| 152 |
Trans fatty acids in two classes of reformulated “zero trans” Spanish margarines by use of second derivative ATR-FTIR spectroscopy
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Galvín, Sara
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65 |
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p. 1066-1071
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artikel
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| 153 |
Trypsin inhibitor from yellowfin tuna (Thunnus albacores) roe: Effects on gel properties of surimi from bigeye snapper (Priacanthus macracanthus)
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Klomklao, Sappasith
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65 |
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p. 122-127
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artikel
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| 154 |
Ultrasonically assisted low-temperature drying of desalted codfish
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Santacatalina, J.V.
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65 |
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p. 444-450
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artikel
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| 155 |
Use of computer vision system (CVS) for detection of PSE pork meat obtained from m. semimembranosus
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Chmiel, Marta
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65 |
C |
p. 532-536
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artikel
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| 156 |
Using a dynamic stomach model to study efficacy of supplemental enzymes during simulated digestion
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Tran Do, Duc Huy
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65 |
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p. 580-588
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