| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Adhesion of anaerobic beer spoilage bacteria Megasphaera cerevisiae and Pectinatus frisingensis to stainless steel
|
Bittner, Milan
|
|
2016
|
70 |
C |
p. 148-154
7 p.
|
artikel
|
| 2 |
A large scale in vitro screening of Streptococcus thermophilus strains revealed strains with a high anti-inflammatory potential
|
Junjua, Maira
|
|
2016
|
70 |
C |
p. 78-87
10 p.
|
artikel
|
| 3 |
Calendar
|
|
|
2016
|
70 |
C |
p. I-
1 p.
|
artikel
|
| 4 |
Changes in allergenic and antinutritional protein profiles of soybean meal during solid-state fermentation with Bacillus subtilis
|
Seo, Sang-Hyun
|
|
2016
|
70 |
C |
p. 208-212
5 p.
|
artikel
|
| 5 |
Characterization of edible film containing essential oils in hydroxypropyl methylcellulose and its effect on quality attributes of ‘Formosa’ plum (Prunus salicina L.)
|
Choi, Woo Suk
|
|
2016
|
70 |
C |
p. 213-222
10 p.
|
artikel
|
| 6 |
Chestnut flour addition in commercial gluten-free bread: A shelf-life study
|
Paciulli, Maria
|
|
2016
|
70 |
C |
p. 88-95
8 p.
|
artikel
|
| 7 |
Combined design as a useful statistical approach to extract maximum amount of phenolic compounds from virgin olive oil waste
|
Icyer, Necattin Cihat
|
|
2016
|
70 |
C |
p. 24-32
9 p.
|
artikel
|
| 8 |
Development of an analytical method for estimation of neotame in cake and ice cream
|
Kumari, Anuradha
|
|
2016
|
70 |
C |
p. 142-147
6 p.
|
artikel
|
| 9 |
Development of an analytical protocol for the estimation of maltitol from yoghurt, burfi and flavoured milk
|
Joshi, Kashyap
|
|
2016
|
70 |
C |
p. 41-45
5 p.
|
artikel
|
| 10 |
Development of chitosan nanoparticles loaded with summer savory (Satureja hortensis L.) essential oil for antimicrobial and antioxidant delivery applications
|
Feyzioglu, G. Cansu
|
|
2016
|
70 |
C |
p. 104-110
7 p.
|
artikel
|
| 11 |
Editorial Board/Aims and Scope
|
|
|
2016
|
70 |
C |
p. IFC-
1 p.
|
artikel
|
| 12 |
Effect of acha and bambara nut sourdough flour addition on the quality of bread
|
Chinma, Chiemela Enyinnaya
|
|
2016
|
70 |
C |
p. 223-228
6 p.
|
artikel
|
| 13 |
Effect of E-beam sanitation of surface mould cheese on texture and sensory attributes
|
Velasco, Raquel
|
|
2016
|
70 |
C |
p. 1-8
8 p.
|
artikel
|
| 14 |
Effect of feed moisture and extrusion temperature on protein digestibility and extrusion behaviour of lentil and horsegram
|
Ghumman, Atinder
|
|
2016
|
70 |
C |
p. 349-357
9 p.
|
artikel
|
| 15 |
Effect of hydrothermodynamic (HTD) processing on physical and chemical qualities of American cranberry puree using response surface methodology (RSM)
|
Chen, Yougui
|
|
2016
|
70 |
C |
p. 322-332
11 p.
|
artikel
|
| 16 |
Effect of nanochitosan based coating on climacteric behavior and postharvest shelf-life extension of apple cv. Golab Kohanz
|
Sahraei Khosh Gardesh, Ali
|
|
2016
|
70 |
C |
p. 33-40
8 p.
|
artikel
|
| 17 |
Effect of Prosopis sp. honey on the growth and fermentative ability of Pediococcus pentosaceus and Lactobacillus fermentum
|
Nutter, Julia
|
|
2016
|
70 |
C |
p. 309-314
6 p.
|
artikel
|
| 18 |
Effects of high hydrostatic pressure on functional, thermal, rheological and structural properties of β-D-glucan concentrate dough
|
Ahmed, Jasim
|
|
2016
|
70 |
C |
p. 63-70
8 p.
|
artikel
|
| 19 |
Effects of pretreatment and modified atmosphere packaging on glucosinolate levels in coleslaw mix
|
Radziejewska-Kubzdela, Elżbieta
|
|
2016
|
70 |
C |
p. 192-198
7 p.
|
artikel
|
| 20 |
Effects of regenerated cellulose emulsion on the quality of emulsified sausage
|
Hu, Hong-yan
|
|
2016
|
70 |
C |
p. 315-321
7 p.
|
artikel
|
| 21 |
Effects of the replacement of cow milk with vegetable milk on probiotics and nutritional profile of fermented ice cream
|
Aboulfazli, Fatemeh
|
|
2016
|
70 |
C |
p. 261-270
10 p.
|
artikel
|
| 22 |
Emulsion stabilized with phytoglycogen octenyl succinate prolongs the antimicrobial efficacy of ε-poly-l-lysine against Escherichia coli O157:H7
|
Bi, Lin
|
|
2016
|
70 |
C |
p. 245-251
7 p.
|
artikel
|
| 23 |
Evaluation of candidate reference material obtained from selenium-enriched sprouts for the purpose of selenium speciation analysis
|
Bodnar, Małgorzata
|
|
2016
|
70 |
C |
p. 286-295
10 p.
|
artikel
|
| 24 |
Functional properties of bicarbonates on physicochemical attributes of ground beef
|
Mohan, Anand
|
|
2016
|
70 |
C |
p. 333-341
9 p.
|
artikel
|
| 25 |
Immunomodulatory activity of Apis mellifera propolis from the North of Argentina
|
Sampietro, Diego A.
|
|
2016
|
70 |
C |
p. 9-15
7 p.
|
artikel
|
| 26 |
Improvement of the texture and quality of cooked gluten-free pasta
|
Larrosa, Virginia
|
|
2016
|
70 |
C |
p. 96-103
8 p.
|
artikel
|
| 27 |
“Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine”
|
Rocha-Parra, Diego Fernando
|
|
2016
|
70 |
C |
p. 162-170
9 p.
|
artikel
|
| 28 |
Influences of microwave pre-drying and explosion puffing drying induced cell wall polysaccharide modification on physicochemical properties, texture, microstructure and rehydration of pitaya fruit chips
|
Yi, Jianyong
|
|
2016
|
70 |
C |
p. 271-279
9 p.
|
artikel
|
| 29 |
Lactobacillus pentosus is the dominant species in spoilt packaged Aloreña de Málaga table olives
|
Romero-Gil, V.
|
|
2016
|
70 |
C |
p. 252-260
9 p.
|
artikel
|
| 30 |
Microbial diversity and volatile odour-active compounds of barrelled ewes' cheese as an intermediate product that determines the quality of winter bryndza cheese
|
Sádecká, Jana
|
|
2016
|
70 |
C |
p. 237-244
8 p.
|
artikel
|
| 31 |
Microbiological characteristics of fresh tofu produced in small industrial scale and identification of specific spoiling microorganisms (SSO)
|
Rossi, Franca
|
|
2016
|
70 |
C |
p. 280-285
6 p.
|
artikel
|
| 32 |
Microcapsules containing astaxanthin from shrimp waste as potential food coloring and functional ingredient: Characterization, stability, and bioaccessibility
|
Montero, P.
|
|
2016
|
70 |
C |
p. 229-236
8 p.
|
artikel
|
| 33 |
Microencapsulation of ginger (Zingiber officinale) extract by spray drying technology
|
Simon-Brown, Kelly
|
|
2016
|
70 |
C |
p. 119-125
7 p.
|
artikel
|
| 34 |
Newly released oat varieties of himalayan region -Techno-functional, rheological, and nutraceutical properties of flour
|
Shah, Asima
|
|
2016
|
70 |
C |
p. 111-118
8 p.
|
artikel
|
| 35 |
Occurrence of Aspergillus section Flavi and section Nigri and aflatoxins in raw cashew kernels (Anacardium occidentale L.) from Benin
|
Lamboni, Yendouban
|
|
2016
|
70 |
C |
p. 71-77
7 p.
|
artikel
|
| 36 |
Optimization of coffee oil flavor encapsulation using response surface methodology
|
Getachew, Adane Tilahun
|
|
2016
|
70 |
C |
p. 126-134
9 p.
|
artikel
|
| 37 |
Polar and neutral lipid composition and fatty acids profile in selected fish meals depending on raw material and grade of products
|
Mika, Adriana
|
|
2016
|
70 |
C |
p. 199-207
9 p.
|
artikel
|
| 38 |
Reduction of the aflatoxins B1, B2, G1 and G2 in Italian piadina by isothiocyanates
|
Saladino, Federica
|
|
2016
|
70 |
C |
p. 302-308
7 p.
|
artikel
|
| 39 |
Structural characterization and hypoglycemic activity of Trichosanthes peel polysaccharide
|
Chen, Tianle
|
|
2016
|
70 |
C |
p. 55-62
8 p.
|
artikel
|
| 40 |
Sulfur aroma compounds in gum Arabic/maltodextrin microparticles
|
Uekane, Thais M.
|
|
2016
|
70 |
C |
p. 342-348
7 p.
|
artikel
|
| 41 |
Supercritical carbon dioxide extraction of Ganoderma lucidum spore lipids
|
Li, Jinwei
|
|
2016
|
70 |
C |
p. 16-23
8 p.
|
artikel
|
| 42 |
Survival of Escherichia coli O157:H7 during manufacture and storage of traditional and low lactose yogurt
|
Cutrim, Camila Sampaio
|
|
2016
|
70 |
C |
p. 178-184
7 p.
|
artikel
|
| 43 |
Tea polyphenols incorporated into alginate-based edible coating for quality maintenance of Chinese winter jujube under ambient temperature
|
Zhang, Lihua
|
|
2016
|
70 |
C |
p. 155-161
7 p.
|
artikel
|
| 44 |
Technological properties of Lactic acid bacteria isolated from raw cereal material
|
Salvucci, Emiliano
|
|
2016
|
70 |
C |
p. 185-191
7 p.
|
artikel
|
| 45 |
Thermal and rheological properties of sponge cake batters and texture and microstructural characteristics of sponge cake made with native corn starch in partial or total replacement of wheat flour
|
Guadarrama-Lezama, A.Y.
|
|
2016
|
70 |
C |
p. 46-54
9 p.
|
artikel
|
| 46 |
Use of γ-aminobutyric acid producing lactic acid bacteria as starters to reduce biogenic amines and cholesterol in Thai fermented pork sausage (Nham) and their distribution during fermentation
|
Kantachote, Duangporn
|
|
2016
|
70 |
C |
p. 171-177
7 p.
|
artikel
|
| 47 |
US-INACTIVATION of foodborne bacteria: Screening in distilled water and combination with citrus extract in skim milk
|
Bevilacqua, Antonio
|
|
2016
|
70 |
C |
p. 135-141
7 p.
|
artikel
|
| 48 |
Variation in the evaluation of cis- and trans--carotene in yellow-fleshed cassava (Manihot esculenta Cranz) varieties as a function of the storage root portion and sampling method
|
Maziya-Dixon, B.
|
|
2016
|
70 |
C |
p. 296-301
6 p.
|
artikel
|
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