| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Analogy in selenium enrichment and selenium speciation between selenized yeast Saccharomyces cerevisiae and Hericium erinaceus (lion's mane mushroom)
|
Egressy-Molnár, Orsolya
|
|
2016
|
68 |
C |
p. 306-312
7 p.
|
artikel
|
| 2 |
Antimicrobial citric acid/poly(vinyl alcohol) crosslinked films: Effect of cyclodextrin and sodium benzoate on the antimicrobial activity
|
Birck, C.
|
|
2016
|
68 |
C |
p. 27-35
9 p.
|
artikel
|
| 3 |
Application of electrolyzed water for improving postharvest quality of mushroom
|
Aday, Mehmet Seckin
|
|
2016
|
68 |
C |
p. 44-51
8 p.
|
artikel
|
| 4 |
Assessment of the inhibitory effect of free and encapsulated commercial nisin (Nisaplin®), tested alone and in combination, on Listeria monocytogenes and Bacillus cereus in refrigerated milk
|
Martinez, Rafael Chacon Ruiz
|
|
2016
|
68 |
C |
p. 67-75
9 p.
|
artikel
|
| 5 |
Biofilm-producing ability and tolerance to industrial sanitizers in Salmonella spp. isolated from Brazilian poultry processing plants
|
Ziech, Rosangela Estel
|
|
2016
|
68 |
C |
p. 85-90
6 p.
|
artikel
|
| 6 |
Brea Gum (from Cercidium praecox) as a structural support for emulsion-based edible films
|
Spotti, María Laura
|
|
2016
|
68 |
C |
p. 127-134
8 p.
|
artikel
|
| 7 |
Calcium-alginate beads loaded with gallic acid: Preparation and characterization
|
Li, Jinglei
|
|
2016
|
68 |
C |
p. 667-673
7 p.
|
artikel
|
| 8 |
Calendar
|
|
|
2016
|
68 |
C |
p. I-
1 p.
|
artikel
|
| 9 |
Can lutein replace annatto in the manufacture of Prato cheese?
|
Sobral, Denise
|
|
2016
|
68 |
C |
p. 349-355
7 p.
|
artikel
|
| 10 |
Capillary zone electrophoresis as alternative tool for rapid identification and quantification of viable Saccharomyces cerevisiae cells
|
Crispo, Fabiana
|
|
2016
|
68 |
C |
p. 506-513
8 p.
|
artikel
|
| 11 |
Carrier systems for bacteriophages to supplement food systems: Encapsulation and controlled release to modulate the human gut microbiota
|
Samtlebe, Meike
|
|
2016
|
68 |
C |
p. 334-340
7 p.
|
artikel
|
| 12 |
Carrot pomace enhances the expansion and nutritional quality of corn starch extrudates
|
Kaisangsri, Nattapon
|
|
2016
|
68 |
C |
p. 391-399
9 p.
|
artikel
|
| 13 |
Changes in physiochemical properties and stability of peanut oil body emulsions by applying gum arabic
|
Sukhotu, Rujira
|
|
2016
|
68 |
C |
p. 432-438
7 p.
|
artikel
|
| 14 |
Characterization of Anatolian honeys based on minerals, bioactive components and principal component analysis
|
Kaygusuz, Hakan
|
|
2016
|
68 |
C |
p. 273-279
7 p.
|
artikel
|
| 15 |
Characterization of antimicrobial efficacy of photocatalytic polymers against food-borne biofilms
|
Weng, Xuan
|
|
2016
|
68 |
C |
p. 1-7
7 p.
|
artikel
|
| 16 |
Characterization of edible gum cordia film: Effects of beeswax
|
Haq, Muhammad Abdul
|
|
2016
|
68 |
C |
p. 674-680
7 p.
|
artikel
|
| 17 |
Characterization of Lactobacillus pentosus as a starter culture for the fermentation of edible oyster mushrooms (Pleurotus spp.)
|
Liu, Ying
|
|
2016
|
68 |
C |
p. 21-26
6 p.
|
artikel
|
| 18 |
Characterization of phenolic composition in chestnut leaves and beer residue by LC-DAD-ESI-MS
|
Munekata, P.E.S.
|
|
2016
|
68 |
C |
p. 52-58
7 p.
|
artikel
|
| 19 |
Chemical, sensory, and microbiological stability of stored raw peanuts packaged in polypropylene ventilated bags and high barrier plastic bags
|
Martín, Ma. Paula
|
|
2016
|
68 |
C |
p. 174-182
9 p.
|
artikel
|
| 20 |
3-chlorotyrosine formation versus other molecular changes induced by hypochlorous acid in proteins: A study using dairy proteins as a model
|
Bao Loan, Huynh Nguyen
|
|
2016
|
68 |
C |
p. 145-152
8 p.
|
artikel
|
| 21 |
Combined effects of ozone and freeze-drying on the shelf-life of Broiler chicken meat
|
Cantalejo, María J.
|
|
2016
|
68 |
C |
p. 400-407
8 p.
|
artikel
|
| 22 |
Combined effects of ultra-high hydrostatic pressure and mild heat on the inactivation of Bacillus subtilis
|
Meng, Jun
|
|
2016
|
68 |
C |
p. 59-66
8 p.
|
artikel
|
| 23 |
Comparative extraction processes, volatile compounds analysis and antioxidant activities of essential oils from Cirsium japonicum Fisch. ex DC and Cirsium setosum (Willd.) M.Bieb
|
Zeng, Qiao-Hui
|
|
2016
|
68 |
C |
p. 595-605
11 p.
|
artikel
|
| 24 |
Conjugated linolenic acids and nutraceutical components in Jiaogulan (Gynostemma pentaphyllum) seeds
|
Zou, Chen
|
|
2016
|
68 |
C |
p. 111-118
8 p.
|
artikel
|
| 25 |
Consumers' attention to functional food labels: Insights from eye-tracking and change detection in a case study with probiotic milk
|
Oliveira, Denize
|
|
2016
|
68 |
C |
p. 160-167
8 p.
|
artikel
|
| 26 |
Design and characterization of spice fused tamarind starch edible packaging films
|
Chandra mohan, C.
|
|
2016
|
68 |
C |
p. 642-652
11 p.
|
artikel
|
| 27 |
Design of microcapsules containing Lactococcus lactis subsp. lactis in alginate shell and xanthan gum with nutrients core
|
Bekhit, Mariam
|
|
2016
|
68 |
C |
p. 446-453
8 p.
|
artikel
|
| 28 |
Development of a freshness-assessment model for a real-time online monitoring system of packaged commercial milk in distribution
|
Kim, Byeong-Sam
|
|
2016
|
68 |
C |
p. 532-540
9 p.
|
artikel
|
| 29 |
Development of kefir-based probiotic beverages with DNA protection and antioxidant activities using soybean hydrolyzed extract, colostrum and honey
|
Fiorda, Fernanda Assumpção
|
|
2016
|
68 |
C |
p. 690-697
8 p.
|
artikel
|
| 30 |
Editorial Board/Aims and Scope
|
|
|
2016
|
68 |
C |
p. IFC-
1 p.
|
artikel
|
| 31 |
Effect of antimicrobial mixtures and modified atmosphere packaging on the quality of Argentine hake (Merluccius hubbsi) burgers
|
Schelegueda, Laura Inés
|
|
2016
|
68 |
C |
p. 258-264
7 p.
|
artikel
|
| 32 |
Effect of enzymatic hydrolysis on the production of free amino acids from boarfish (Capros aper) using second order polynomial regression models
|
Ojha, K. Shikha
|
|
2016
|
68 |
C |
p. 470-476
7 p.
|
artikel
|
| 33 |
Effect of fat replacement on flow and thermal properties of dairy powders
|
Szulc, K.
|
|
2016
|
68 |
C |
p. 653-658
6 p.
|
artikel
|
| 34 |
Effect of frying process on furan content in foods and assessment of furan exposure of Spanish population
|
Juániz, Isabel
|
|
2016
|
68 |
C |
p. 549-555
7 p.
|
artikel
|
| 35 |
Effect of salt and moisture content reduction on physical and microbiological properties of salted, pressed and freeze dried turkey meat
|
Yalçın, Meral Yıldırım
|
|
2016
|
68 |
C |
p. 153-159
7 p.
|
artikel
|
| 36 |
Effect of selected pre-treatments on folate recovery of granule suspensions prepared from hen egg yolk
|
Naderi, Nassim
|
|
2016
|
68 |
C |
p. 341-348
8 p.
|
artikel
|
| 37 |
Effect of skim milk coated inulin-alginate encapsulation beads on viability and gene expression of Lactobacillus plantarum during freeze-drying
|
Wang, Lijun
|
|
2016
|
68 |
C |
p. 8-13
6 p.
|
artikel
|
| 38 |
Effect of traditional nixtamalization on anthocyanin content and profile in Mexican blue maize (Zea mays L.) landraces
|
Mora-Rochín, Saraid
|
|
2016
|
68 |
C |
p. 563-569
7 p.
|
artikel
|
| 39 |
Effect of various blends of camel chymosin and microbial rennet (Rhizomucor miehei) on microstructure and rheological properties of Iranian UF White cheese
|
Soltani, M.
|
|
2016
|
68 |
C |
p. 724-728
5 p.
|
artikel
|
| 40 |
Effect of various protease inhibitors on heat-induced myofibrillar protein degradation and gel-forming ability of red tilefish (Branchiostegus japonicus) meat
|
Takahashi, Kigen
|
|
2016
|
68 |
C |
p. 717-723
7 p.
|
artikel
|
| 41 |
Effects of deodorization on the physicochemical index and volatile compounds of purple sweet potato anthocyanins (PSPAs)
|
Sun, Wenjuan
|
|
2016
|
68 |
C |
p. 265-272
8 p.
|
artikel
|
| 42 |
EGFP-based evaluation of temperature inducible native promoters of industrial ale yeast by using a high throughput system
|
Fischer, S.
|
|
2016
|
68 |
C |
p. 556-562
7 p.
|
artikel
|
| 43 |
Enhancing dispersion stability of alpha-tocopherol in aqueous media using maize starch and ultrasonication
|
Ren, Chuqiao
|
|
2016
|
68 |
C |
p. 589-594
6 p.
|
artikel
|
| 44 |
Enzyme assisted degradation of potential soy protein allergens with special emphasis on the technofunctionality and the avoidance of a bitter taste formation
|
Meinlschmidt, P.
|
|
2016
|
68 |
C |
p. 707-716
10 p.
|
artikel
|
| 45 |
Evaluation of alpha-tocopherol stability in soluble dietary fiber based nanofiber
|
Li, Juan
|
|
2016
|
68 |
C |
p. 485-490
6 p.
|
artikel
|
| 46 |
Evaluation of highly unsaturated oleogels as shortening replacer in a short dough product
|
Mert, Behic
|
|
2016
|
68 |
C |
p. 477-484
8 p.
|
artikel
|
| 47 |
Evaluation of physicochemical properties of foam mat dried sour cherry powder
|
Abbasi, Elnaz
|
|
2016
|
68 |
C |
p. 105-110
6 p.
|
artikel
|
| 48 |
Evaluation of the safety and quality of wash water during the batch washing of Pangasius fish (Pangasius hypophthalmus) in chlorinated and non-chlorinated water
|
Tong Thi, Anh Ngoc
|
|
2016
|
68 |
C |
p. 425-431
7 p.
|
artikel
|
| 49 |
Faba bean flavour and technological property improvement by thermal pre-treatments
|
Jiang, Zhong-qing
|
|
2016
|
68 |
C |
p. 295-305
11 p.
|
artikel
|
| 50 |
Fiber optics fluorescence fingerprint measurement for aerobic plate count prediction on sliced beef surface
|
Mita Mala, Dheni
|
|
2016
|
68 |
C |
p. 14-20
7 p.
|
artikel
|
| 51 |
Formation of red myoglobin derivatives and inhibition of spoilage bacteria in raw meat batters by lactic acid bacteria and Staphylococcus xylosus
|
Li, Peijun
|
|
2016
|
68 |
C |
p. 251-257
7 p.
|
artikel
|
| 52 |
GC–MS based metabolomics approach of Kimchi for the understanding of Lactobacillus plantarum fermentation characteristics
|
Park, Seong-Eun
|
|
2016
|
68 |
C |
p. 313-321
9 p.
|
artikel
|
| 53 |
Gene expression analysis for Listeria monocytogenes following exposure to pulsed light and continuous ultraviolet light treatments
|
Uesugi, Aaron R.
|
|
2016
|
68 |
C |
p. 579-588
10 p.
|
artikel
|
| 54 |
Hydrolysis of rapeseed meal protein under simulated duodenum digestion: Kinetic modeling and antioxidant activity
|
Zhou, Cunshan
|
|
2016
|
68 |
C |
p. 523-531
9 p.
|
artikel
|
| 55 |
Identification of biogenic amines-producing lactic acid bacteria isolated from spontaneous malolactic fermentation of chilean red wines
|
Henríquez-Aedo, Karem
|
|
2016
|
68 |
C |
p. 183-189
7 p.
|
artikel
|
| 56 |
Image processing based technique for classification of fish quality after cypermethrine exposure
|
Dutta, Malay Kishore
|
|
2016
|
68 |
C |
p. 408-417
10 p.
|
artikel
|
| 57 |
Impact of thermal and high pressure processing on quality parameters of beetroot (Beta vulgaris L.)
|
Paciulli, Maria
|
|
2016
|
68 |
C |
p. 98-104
7 p.
|
artikel
|
| 58 |
Impacts of freezing and molecular size on structure, mechanical properties and recrystallization of freeze-thawed polysaccharide gels
|
Harnkarnsujarit, Nathdanai
|
|
2016
|
68 |
C |
p. 190-201
12 p.
|
artikel
|
| 59 |
Improvement of bioactivity of soybean meal by solid-state fermentation with Bacillus amyloliquefaciens versus Lactobacillus spp. and Saccharomyces cerevisiae
|
Chi, Chun-Hua
|
|
2016
|
68 |
C |
p. 619-625
7 p.
|
artikel
|
| 60 |
Influence of acetic and lactic acids on cocoa flavan-3-ol degradation through fermentation-like incubations
|
Eyamo Evina, Victor Jos
|
|
2016
|
68 |
C |
p. 514-522
9 p.
|
artikel
|
| 61 |
Influence of blanching and drying methods on molecular structure and functional properties of elephant foot yam (Amorphophallus paeoniifolius) flour
|
Suriya, M.
|
|
2016
|
68 |
C |
p. 235-243
9 p.
|
artikel
|
| 62 |
In-vitro probiotic characteristics assessment of feruloyl esterase and glutamate decarboxylase producing Lactobacillus spp. isolated from traditional fermented millet porridge (kambu koozh)
|
Palaniswamy, Sakthi Kumaran
|
|
2016
|
68 |
C |
p. 208-216
9 p.
|
artikel
|
| 63 |
Invitro study of riboflavin producing lactobacilli as potential probiotic
|
Thakur, Kiran
|
|
2016
|
68 |
C |
p. 570-578
9 p.
|
artikel
|
| 64 |
Isolation and identification of some antibacterial peptides in the plasmin-digest of β-casein
|
Sedaghati, M.
|
|
2016
|
68 |
C |
p. 217-225
9 p.
|
artikel
|
| 65 |
Isolation of lactic acid bacteria from plants of the coastal Satoumi regions for use as starter cultures in fermented milk and soymilk production
|
Kuda, Takashi
|
|
2016
|
68 |
C |
p. 202-207
6 p.
|
artikel
|
| 66 |
Lactobacillus plantarum strains for multifunctional oat-based foods
|
Russo, Pasquale
|
|
2016
|
68 |
C |
p. 288-294
7 p.
|
artikel
|
| 67 |
Lipoxygenase inactivation kinetics and quality-related enzyme activities of narrow-leafed lupin seeds and flakes
|
Stephany, Michael
|
|
2016
|
68 |
C |
p. 36-43
8 p.
|
artikel
|
| 68 |
Mandarin essential oils inhibit quorum sensing and virulence factors of Pseudomonas aeruginosa
|
Luciardi, María Constanza
|
|
2016
|
68 |
C |
p. 373-380
8 p.
|
artikel
|
| 69 |
Manufacturing the novel sausages with reduced quantity of meat and fat: The product development, formulation optimization, emulsion stability and textural characterization
|
Tahmasebi, Maryam
|
|
2016
|
68 |
C |
p. 76-84
9 p.
|
artikel
|
| 70 |
Microwave pretreatment effects on the changes in seeds microstructure, chemical composition and oxidative stability of rapeseed oil
|
Wroniak, Małgorzata
|
|
2016
|
68 |
C |
p. 634-641
8 p.
|
artikel
|
| 71 |
Nano-encapsulation competitiveness of omega-3 fatty acids and correlations of thermal analysis and Karl Fischer water titration for European anchovy (Engraulis encrasicolus L.) oil/β-cyclodextrin complexes
|
Ünlüsayin, Mustafa
|
|
2016
|
68 |
C |
p. 135-144
10 p.
|
artikel
|
| 72 |
Physical, antioxidant and antimicrobial properties of chitosan films containing Eucalyptus globulus essential oil
|
Hafsa, Jawhar
|
|
2016
|
68 |
C |
p. 356-364
9 p.
|
artikel
|
| 73 |
Physical characteristics of parboiled Korean glutinous rice (Olbyeossal) using a modified method
|
Hapsari, Anggi Hayu
|
|
2016
|
68 |
C |
p. 499-505
7 p.
|
artikel
|
| 74 |
Physicochemical and biosorption properties of novel exopolysaccharide produced by Enterococcus faecalis
|
Venkatesh, Perumal
|
|
2016
|
68 |
C |
p. 606-614
9 p.
|
artikel
|
| 75 |
Potential of the solid-state fermentation of tomato by products by Fusarium solani pisi for enzymatic extraction of lycopene
|
Azabou, Samia
|
|
2016
|
68 |
C |
p. 280-287
8 p.
|
artikel
|
| 76 |
Preparation of poly(lactide)/poly(butylene adipate-co-terephthalate) blend films using a solvent casting method and their food packaging application
|
Wang, Long-Feng
|
|
2016
|
68 |
C |
p. 454-461
8 p.
|
artikel
|
| 77 |
Prevalence and diversity of lactic acid bacteria in Chinese traditional sourdough revealed by culture dependent and pyrosequencing approaches
|
Liu, Tongjie
|
|
2016
|
68 |
C |
p. 91-97
7 p.
|
artikel
|
| 78 |
Quality assessment of gluten-free pasta prepared with a brown rice and corn meal blend via thermoplastic extrusion
|
Silva, Erika Madeira Moreira da
|
|
2016
|
68 |
C |
p. 698-706
9 p.
|
artikel
|
| 79 |
Quality of bread baked from frozen dough – effects of rye, and sugar content, kneading time and proofing profile
|
Öhgren, Camilla
|
|
2016
|
68 |
C |
p. 626-633
8 p.
|
artikel
|
| 80 |
Reduction in the ammonia content of salmon shark meat by a fermented rice bran suspension with the Satoumi-sourced yeast Saccharomyces cerevisiae Misaki-1 and lactic acid bacteria Lactobacillus plantarum Sanriku-SU8
|
Kuda, Takashi
|
|
2016
|
68 |
C |
p. 244-250
7 p.
|
artikel
|
| 81 |
Selective antibacterial effect on Campylobacter of a winemaking waste extract (WWE) as a source of active phenolic compounds
|
Mingo, Elisa
|
|
2016
|
68 |
C |
p. 418-424
7 p.
|
artikel
|
| 82 |
Sensory analysis of natural table olives: Relationship between appearance of defect and gustatory-kinaesthetic sensation changes
|
Lanza, Barbara
|
|
2016
|
68 |
C |
p. 365-372
8 p.
|
artikel
|
| 83 |
Small deformation rheological properties of dough are useful tool to predict the effects of modest sodium reduction on flour tortilla quality
|
Tuncil, Y.E.
|
|
2016
|
68 |
C |
p. 329-333
5 p.
|
artikel
|
| 84 |
Starch-halloysite nanocomposites containing nisin: Characterization and inhibition of Listeria monocytogenes in soft cheese
|
Meira, Stela Maris Meister
|
|
2016
|
68 |
C |
p. 226-234
9 p.
|
artikel
|
| 85 |
Substitution of ice by a curing salt solution during meat batter production using the vane pump-grinder technology
|
Irmscher, Stefan B.
|
|
2016
|
68 |
C |
p. 439-445
7 p.
|
artikel
|
| 86 |
Survival of probiotic lactic acid bacteria immobilized in different forms of bacterial cellulose in simulated gastric juices and bile salt solution
|
Fijałkowski, Karol
|
|
2016
|
68 |
C |
p. 322-328
7 p.
|
artikel
|
| 87 |
Technological, phenotypic and genotypic characterization of lactobacilli from Graviera Kritis PDO Greek cheese, manufactured at two traditional dairies
|
Tsafrakidou, Panagiota
|
|
2016
|
68 |
C |
p. 681-689
9 p.
|
artikel
|
| 88 |
Technological quality and chemical composition of puffed grains from einkorn (Triticum monococcum L. subsp. monococcum) and bread wheat (Triticum aestivum L. subsp. aestivum)
|
Hidalgo, Alyssa
|
|
2016
|
68 |
C |
p. 541-548
8 p.
|
artikel
|
| 89 |
The comparison of quality and microbiological characteristic of hamburger patties enriched with green tea extract using three techniques: Direct addition, edible coating and encapsulation
|
Özvural, Emin Burçin
|
|
2016
|
68 |
C |
p. 385-390
6 p.
|
artikel
|
| 90 |
The comparison of the effect of sodium caseinate, calcium caseinate, carboxymethyl cellulose and xanthan gum on rice-buckwheat dough rheological characteristics and textural and sensory quality of bread
|
Burešová, Iva
|
|
2016
|
68 |
C |
p. 659-666
8 p.
|
artikel
|
| 91 |
The effect of fruit cultivar/origin and storage time on sorbets quality
|
Hipólito, Cátia
|
|
2016
|
68 |
C |
p. 462-469
8 p.
|
artikel
|
| 92 |
The effects of ultrasound on quality and nutritional aspects of dried sour cherries during shelf-life
|
Siucińska, K.
|
|
2016
|
68 |
C |
p. 168-173
6 p.
|
artikel
|
| 93 |
The optimization of spray drying process of Lactobacillus reuteri
|
Liu, Yu
|
|
2016
|
68 |
C |
p. 615-618
4 p.
|
artikel
|
| 94 |
Trace elements in Camellia sinensis marketed in southeastern Brazil: Extraction from tea leaves to beverages and dietary exposure
|
Milani, Raquel F.
|
|
2016
|
68 |
C |
p. 491-498
8 p.
|
artikel
|
| 95 |
Tyrosine deposits in brines of salted natural sausage casings of bovine origin
|
Kröckel, Lothar
|
|
2016
|
68 |
C |
p. 381-384
4 p.
|
artikel
|
| 96 |
Water sorption and diffusion properties of spray-dried dairy powders containing intact and hydrolysed whey protein
|
Kelly, Grace M.
|
|
2016
|
68 |
C |
p. 119-126
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