| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Absorbent food pads containing bacteriophages for potential antimicrobial use in refrigerated food products
|
Gouvêa, Delaine Meireles
|
|
2016
|
67 |
C |
p. 159-166
8 p.
|
artikel
|
| 2 |
Analysis of 10 nucleotides and related compounds in Litopenaeus vannamei during chilled storage by HPLC-DAD
|
Qiu, Wei-Qiang
|
|
2016
|
67 |
C |
p. 187-193
7 p.
|
artikel
|
| 3 |
Application of Fourier-transform infrared spectroscopy for the determination of chloride and sulfate in wines
|
Teixeira dos Santos, Cláudia A.
|
|
2016
|
67 |
C |
p. 181-186
6 p.
|
artikel
|
| 4 |
Assessing rice flour-starch-protein mixtures to produce gluten free sugar-snap cookies
|
Mancebo, Camino M.
|
|
2016
|
67 |
C |
p. 127-132
6 p.
|
artikel
|
| 5 |
Atlas of scientific institutions in food science (Scopus, 2003–2013)
|
Guerrero-Bote, Vicente P.
|
|
2016
|
67 |
C |
p. 133-142
10 p.
|
artikel
|
| 6 |
Box–Behnken design for the optimization of nanoscale retrograded starch formation by high-power ultrasonication
|
Ding, Yongbo
|
|
2016
|
67 |
C |
p. 206-213
8 p.
|
artikel
|
| 7 |
Calendar
|
|
|
2016
|
67 |
C |
p. I-
1 p.
|
artikel
|
| 8 |
Changes in nutritional value and application of thyme (Thymus vulgaris) essential oil on microbial and organoleptic markers of Persian clover (Trifolium resupinatum) sprouts
|
Shirvani, Atefe
|
|
2016
|
67 |
C |
p. 14-21
8 p.
|
artikel
|
| 9 |
Development of an all rice malt beer: A gluten free alternative
|
Mayer, Heidi
|
|
2016
|
67 |
C |
p. 67-73
7 p.
|
artikel
|
| 10 |
Editorial Board/Aims and Scope
|
|
|
2016
|
67 |
C |
p. IFC-
1 p.
|
artikel
|
| 11 |
Effect of bioprocessing and fractionation on the structural, textural and sensory properties of gluten-free faba bean pasta
|
Rosa-Sibakov, Natalia
|
|
2016
|
67 |
C |
p. 27-36
10 p.
|
artikel
|
| 12 |
Effect of dried powder preparation process on polyphenolic content and antioxidant activity of blue honeysuckle berries (Lonicera caerulea L. var. kamtschatica)
|
Oszmiański, Jan
|
|
2016
|
67 |
C |
p. 214-222
9 p.
|
artikel
|
| 13 |
Effect of thermally inhibited starches on the freezing and thermal stability of white sauces: Rheological and sensory properties
|
Sanz, T.
|
|
2016
|
67 |
C |
p. 82-88
7 p.
|
artikel
|
| 14 |
Effects of pressure-shift freezing conditions on the quality characteristics and histological changes of pork
|
Choi, Mi-Jung
|
|
2016
|
67 |
C |
p. 194-199
6 p.
|
artikel
|
| 15 |
Ethanol tolerance is decreased by fructose in Saccharomyces and non-Saccharomyces yeasts
|
De la Torre-González, Francisco Javier
|
|
2016
|
67 |
C |
p. 1-7
7 p.
|
artikel
|
| 16 |
Evaluation of the quality of cold meats by computer-assisted image analysis
|
Zapotoczny, Piotr
|
|
2016
|
67 |
C |
p. 37-49
13 p.
|
artikel
|
| 17 |
Extended use of gamma irradiation in wild mushrooms conservation: Validation of 2 kGy dose to preserve their chemical characteristics
|
Fernandes, Ângela
|
|
2016
|
67 |
C |
p. 99-105
7 p.
|
artikel
|
| 18 |
Himalayan cheese (Kalari/Kradi) – Effect of different probiotic strains on oxidative stability, microbiological, sensory and nutraceutical properties during storage
|
Mushtaq, Mehvesh
|
|
2016
|
67 |
C |
p. 74-81
8 p.
|
artikel
|
| 19 |
Influence of dual-stage sugar substitution pretreatment on drying kinetics and quality parameters of mango
|
de Medeiros, Rafael Augusto Batista
|
|
2016
|
67 |
C |
p. 167-173
7 p.
|
artikel
|
| 20 |
Influence of milling methods and particle size on hydration properties of sorghum flour and quality of sorghum biscuits
|
Dayakar Rao, B.
|
|
2016
|
67 |
C |
p. 8-13
6 p.
|
artikel
|
| 21 |
Kinetic modeling and characterization of a diffusion-based time-temperature indicator (TTI) for monitoring microbial quality of non-pasteurized angelica juice
|
Kim, Jeong Un
|
|
2016
|
67 |
C |
p. 143-150
8 p.
|
artikel
|
| 22 |
Kinetics of furan formation during pasteurization of soy sauce
|
Huang, Xuesong
|
|
2016
|
67 |
C |
p. 200-205
6 p.
|
artikel
|
| 23 |
Microbiological assessment of tubular cellulose filters used for liquid foods cold pasteurization
|
Papafotopoulou-Patrinou, E.
|
|
2016
|
67 |
C |
p. 151-158
8 p.
|
artikel
|
| 24 |
Optimization of batch culture conditions for GABA production by Lactobacillus brevis CRL 1942, isolated from quinoa sourdough
|
Villegas, Josefina M.
|
|
2016
|
67 |
C |
p. 22-26
5 p.
|
artikel
|
| 25 |
Quality Index Method (QIM) for gutted ice-stored hybrid tambatinga (Colossoma macropomum × Piaractus brachypomum) and study of shelf life
|
Ritter, D.O.
|
|
2016
|
67 |
C |
p. 55-61
7 p.
|
artikel
|
| 26 |
Recapitulating the competence of novel & rapid monitoring tools for microbial documentation in food systems
|
Rahman, Ubaid ur
|
|
2016
|
67 |
C |
p. 62-66
5 p.
|
artikel
|
| 27 |
Resistance of foodborne pathogen coliphages to additives applied in food manufacture
|
Tomat, David
|
|
2016
|
67 |
C |
p. 50-54
5 p.
|
artikel
|
| 28 |
Soybean peptide aggregates improved calcium binding capacity
|
Liu, He
|
|
2016
|
67 |
C |
p. 174-180
7 p.
|
artikel
|
| 29 |
The inhibition of cell-free supernatant of Lactobacillus plantarum on production of putrescine and cadaverine by four amine-positive bacteria in vitro
|
Xie, Chong
|
|
2016
|
67 |
C |
p. 106-111
6 p.
|
artikel
|
| 30 |
Utilization of stale bread in fried wheat chips: Response surface methodology study for the characterization of textural, morphologic, sensory, some physicochemical and chemical properties of wheat chips
|
Yuksel, Ferhat
|
|
2016
|
67 |
C |
p. 89-98
10 p.
|
artikel
|
| 31 |
Volatile compounds and fatty acids profile in Longissimus dorsi muscle from pigs fed with feed containing bioactive components
|
Wojtasik-Kalinowska, Iwona
|
|
2016
|
67 |
C |
p. 112-117
6 p.
|
artikel
|
| 32 |
Whey protein as a substitute for wheat in the development of no added sugar cookies
|
Marques, Gleicyane de Almeida
|
|
2016
|
67 |
C |
p. 118-126
9 p.
|
artikel
|
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