| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
A combined hurdle approach of slightly acidic electrolyzed water simultaneous with ultrasound to inactivate Bacillus cereus on potato
|
Luo, Ke
|
|
|
73 |
C |
p. 615-621
|
article
|
| 2 |
Antioxidant and cytotoxicites of Pleurotus eryngii residue polysaccharides obtained by ultrafiltration
|
Ma, Gaoxing
|
|
|
73 |
C |
p. 108-116
|
article
|
| 3 |
Application of novel microwave-assisted vacuum frying to reduce the oil uptake and improve the quality of potato chips
|
Su, Ya
|
|
|
73 |
C |
p. 490-497
|
article
|
| 4 |
Aroma profile and composition of Barbera wines obtained by mixed fermentations of Starmerella bacillaris (synonym Candida zemplinina) and Saccharomyces cerevisiae
|
Englezos, Vasileios
|
|
|
73 |
C |
p. 567-575
|
article
|
| 5 |
Assessing the structural stability of gluten-free snacks with different dietary fiber contents from adsorption isotherms
|
Hoyos-Leyva, J.D.
|
|
|
73 |
C |
p. 576-583
|
article
|
| 6 |
Behavior variability of Salmonella enterica isolates from meat-related sources
|
Wang, Huhu
|
|
|
73 |
C |
p. 375-382
|
article
|
| 7 |
Calendar
|
|
|
|
73 |
C |
p. I
|
article
|
| 8 |
Changes in volatiles of palm kernel oil before and after kernel roasting
|
Zhang, Wencan
|
|
|
73 |
C |
p. 432-441
|
article
|
| 9 |
Characteristics of apple juice and sugar infused fresh and frozen blueberries
|
Akharume, Felix U.
|
|
|
73 |
C |
p. 448-457
|
article
|
| 10 |
Characterization and antimicrobial activity of cellulose derivatives films incorporated with a resveratrol inclusion complex
|
Silva, Ângela
|
|
|
73 |
C |
p. 481-489
|
article
|
| 11 |
Characterization of lactobacilli strains derived from cocoa fermentation in the south of Bahia for the development of probiotic cultures
|
Teles Santos, Tizá
|
|
|
73 |
C |
p. 259-266
|
article
|
| 12 |
Combined use of thermo-ultrasound and cinnamon leaf essential oil to inactivate Saccharomyces cerevisiae in natural orange and pomegranate juices
|
Sánchez-Rubio, Marta
|
|
|
73 |
C |
p. 140-146
|
article
|
| 13 |
Corrigendum to ‘Structural, physicochemical and interfacial stabilisation properties of ultrafiltered African yam bean (Sphenostylis stenocarpa) protein isolate compared with those of isoelectric protein isolate’ [LWT – Food Science and Technology 69 (2016) 400–408]
|
Arogundade, Lawrence A.
|
|
|
73 |
C |
p. 715-716
|
article
|
| 14 |
Corrigendum to “Tyrosine deposits in brines of salted natural sausage casings of bovine origin” [LWT Food Sci. Technol. 68 (2016) 381–384]
|
Kröckel, Lothar
|
|
|
73 |
C |
p. 44
|
article
|
| 15 |
Cost, quality, and safety: A nonlinear programming approach to optimize the temperature during supply chain of leafy greens
|
Mishra, Abhinav
|
|
|
73 |
C |
p. 412-418
|
article
|
| 16 |
Determination of high fructose corn syrup concentration in Uruguayan honey by 13C analyses
|
Berriel, Verónica
|
|
|
73 |
C |
p. 649-653
|
article
|
| 17 |
Determination of the efficacy of ultrasound combined with essential oils on the decontamination of Salmonella inoculated lettuce leaves
|
Millan-Sango, D.
|
|
|
73 |
C |
p. 80-87
|
article
|
| 18 |
Developing gluten free bakery improvers by hydrothermal treatment of rice and corn flours
|
Bourekoua, Hayat
|
|
|
73 |
C |
p. 342-350
|
article
|
| 19 |
Development and application of edible film of active potato starch to extend mini panettone shelf life
|
Ferreira Saraiva, Luciana Emanuela
|
|
|
73 |
C |
p. 311-319
|
article
|
| 20 |
Development of a novel functional drink from all natural ingredients using nanotechnology
|
Wang, Taoran
|
|
|
73 |
C |
p. 458-466
|
article
|
| 21 |
Development of Congo red broth method for the detection of biofilm-forming or slime-producing Staphylococcus sp.
|
Lee, Jung-Su
|
|
|
73 |
C |
p. 707-714
|
article
|
| 22 |
Drying methods used in starch isolation change properties of C-type chestnut (Castanea mollissima) starches
|
Wang, Shujun
|
|
|
73 |
C |
p. 663-669
|
article
|
| 23 |
Edible films as carrier for lactic acid bacteria
|
Odila Pereira, Joana
|
|
|
73 |
C |
p. 543-550
|
article
|
| 24 |
Editorial Board/Aims and Scope
|
|
|
|
73 |
C |
p. IFC
|
article
|
| 25 |
Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch
|
Altuna, Luz
|
|
|
73 |
C |
p. 267-273
|
article
|
| 26 |
Effect of addition of green coffee extract and nanoencapsulated chlorogenic acids on aroma of different food products
|
Budryn, Grażyna
|
|
|
73 |
C |
p. 197-204
|
article
|
| 27 |
Effect of high pressure processing on the baking aptitude of corn starch and rice flour
|
Cappa, Carola
|
|
|
73 |
C |
p. 20-27
|
article
|
| 28 |
Effect of irradiation on the degradation of nucleotides in turkey meat
|
Feng, Xi
|
|
|
73 |
C |
p. 88-94
|
article
|
| 29 |
Effect of microencapsulation with Maillard reaction products of whey proteins and isomaltooligosaccharide on the survival of Lactobacillus rhamnosus
|
Liu, Lu
|
|
|
73 |
C |
p. 37-43
|
article
|
| 30 |
Effect of molecular weights of chitosan coating on postharvest quality and physicochemical characteristics of mango fruit
|
Jongsri, Pornchan
|
|
|
73 |
C |
p. 28-36
|
article
|
| 31 |
Effect of polydextrose and inulin on texture and consumer preference of short-dough biscuits with chickpea flour
|
Mieszkowska, Arleta
|
|
|
73 |
C |
p. 60-66
|
article
|
| 32 |
Effect of respirative cultures of Lactobacillus casei on model sourdough fermentation
|
Reale, Anna
|
|
|
73 |
C |
p. 622-629
|
article
|
| 33 |
Effects of chemical leavening system and processing conditions on the opacity and other quality characteristics of whole-wheat flour tortillas
|
Liu, Ting
|
|
|
73 |
C |
p. 123-130
|
article
|
| 34 |
Effects of cold plasma treatment on antioxidants activity, phenolic contents and shelf life of fresh and dried walnut (Juglans regia L.) cultivars during storage
|
Amini, Maryam
|
|
|
73 |
C |
p. 178-184
|
article
|
| 35 |
Effects of encapsulating agents on anthocyanin retention in pomegranate powder obtained by the spray drying process
|
Santiago, Manuela Cristina Pessanha de Araujo
|
|
|
73 |
C |
p. 551-556
|
article
|
| 36 |
Effects of freezing rate and terminal freezing temperature on frozen croissant dough quality
|
Ban, Choongjin
|
|
|
73 |
C |
p. 219-225
|
article
|
| 37 |
Effects of processing and addition of a cowpea leaf relish on the iron and zinc nutritive value of a ready-to-eat sorghum-cowpea porridge aimed at young children
|
Vilakati, Nokuthula
|
|
|
73 |
C |
p. 467-472
|
article
|
| 38 |
Enzymatic degumming of soybean oil with magnetic immobilized phospholipase A2
|
Qu, Yanfeng
|
|
|
73 |
C |
p. 290-295
|
article
|
| 39 |
Evaluation of cold plasma treatments for improved microbial and physicochemical qualities of brown rice
|
Lee, Kyung Ha
|
|
|
73 |
C |
p. 442-447
|
article
|
| 40 |
Exopolysaccharide-producing isolates from Thai milk kefir and their antioxidant activities
|
Luang-In, Vijitra
|
|
|
73 |
C |
p. 592-601
|
article
|
| 41 |
Fatty acid composition, antioxidant levels and oxidation products development in the muscle tissue of Merluccius merluccius and Dicentrarchus labrax during ice storage
|
Celano, Rita
|
|
|
73 |
C |
p. 654-662
|
article
|
| 42 |
Films of chitosan and chitosan-oligosaccharide neutralized and thermally treated: Effects on its antibacterial and other activities
|
Fernández-de Castro, Laura
|
|
|
73 |
C |
p. 368-374
|
article
|
| 43 |
Flour functionality and nutritional characteristics of different roller milled streams of foxtail millet (Setaria italica)
|
Preetham Kumar, Koppalu V.
|
|
|
73 |
C |
p. 274-279
|
article
|
| 44 |
Formation of lactic, acetic, succinic, propionic, formic and butyric acid by lactic acid bacteria
|
Özcelik, Sezen
|
|
|
73 |
C |
p. 536-542
|
article
|
| 45 |
Functional and antioxidant properties of whey protein hydrolysate/pectin complexes in emulsions and spray-dried microcapsules
|
Tamm, F.
|
|
|
73 |
C |
p. 524-527
|
article
|
| 46 |
GABA-enriched water dropwort produced by co-fermentation with Leuconostoc mesenteroides SM and Lactobacillus plantarum K154
|
Kwon, Soon-Young
|
|
|
73 |
C |
p. 233-238
|
article
|
| 47 |
Glucosylated forms of serotonin and tryptophan in green coffee beans
|
Servillo, Luigi
|
|
|
73 |
C |
p. 117-122
|
article
|
| 48 |
High hydrostatic pressure blanching of baby spinach (Spinacia oleracea L.)
|
Finten, G.
|
|
|
73 |
C |
p. 74-79
|
article
|
| 49 |
High hydrostatic pressure effects on spectral-optical variables of the chlorophyll pool in climacteric fruit
|
Seifert, Birgit
|
|
|
73 |
C |
p. 303-310
|
article
|
| 50 |
High-pressure processing effects on foodborne bacteria by mid-infrared spectroscopy analysis
|
Moreirinha, Catarina
|
|
|
73 |
C |
p. 212-218
|
article
|
| 51 |
HPLC-DAD-ESI-QTOF-MS and HPLC-FLD-MS as valuable tools for the determination of phenolic and other polar compounds in the edible part and by-products of avocado
|
López-Cobo, Ana
|
|
|
73 |
C |
p. 505-513
|
article
|
| 52 |
Identification and quantification of phenolic compounds in rapeseed originated lecithin and antioxidant activity evaluation
|
Li, Jingbo
|
|
|
73 |
C |
p. 397-405
|
article
|
| 53 |
Impact of octenyl succinylation on rheological, pasting, thermal and physicochemical properties of pearl millet (Pennisetum typhoides) starch
|
Sharma, Monika
|
|
|
73 |
C |
p. 52-59
|
article
|
| 54 |
Impact of radiation processing on the stability of cucurbitacin glycosides in ready-to-cook (RTC) pumpkin during storage
|
Tripathi, Jyoti
|
|
|
73 |
C |
p. 239-242
|
article
|
| 55 |
Improving albumen thermal stability using succinylation reaction with octenyl succinic anhydride
|
Kulchaiyawat, Charlwit
|
|
|
73 |
C |
p. 630-639
|
article
|
| 56 |
Influence of prebiotic and coating materials on morphology and survival of a probiotic strain of Lactobacillus casei exposed to simulated gastrointestinal conditions
|
Darjani, Pegah
|
|
|
73 |
C |
p. 162-167
|
article
|
| 57 |
Inhibitory effect of ethanol, sulphur dioxide and proanthocyanidinic tannins on lysozyme antimicrobial activity in model wine
|
Benucci, Ilaria
|
|
|
73 |
C |
p. 320-325
|
article
|
| 58 |
Interfacial properties of gelatin from goat skin as influenced by drying methods
|
Mad-Ali, Sulaiman
|
|
|
73 |
C |
p. 102-107
|
article
|
| 59 |
In vitro antifungal activity of residues from essential oil industry against Penicillium verrucosum, a common contaminant of ripening cheeses
|
Ortiz de Elguea-Culebras, Gonzalo
|
|
|
73 |
C |
p. 226-232
|
article
|
| 60 |
In vitro fermentation and prebiotic potential of selected extracts from seaweeds and mushrooms
|
Rodrigues, Dina
|
|
|
73 |
C |
p. 131-139
|
article
|
| 61 |
In vitro probiotic characterization of Lactobacillus casei isolated from marine samples
|
Das, Palashpriya
|
|
|
73 |
C |
p. 383-390
|
article
|
| 62 |
Lipid composition and emulsifying properties of canola lecithin from degumming with phospholipase A2 and its ethanolic fractions
|
Xie, Meizhen
|
|
|
73 |
C |
p. 670-674
|
article
|
| 63 |
Maintaining postharvest qualities of three leaf vegetables to enhance their shelf lives by multiple ultraviolet-C treatment
|
Liao, Chunli
|
|
|
73 |
C |
p. 1-5
|
article
|
| 64 |
Microbial decontamination of gamma irradiated black tea and determination of major minerals in black tea, fresh tea leaves and tea garden soil
|
Rashid, Md. Harunur
|
|
|
73 |
C |
p. 185-190
|
article
|
| 65 |
Mild salt stress improves strawberry fruit quality
|
Galli, Vanessa
|
|
|
73 |
C |
p. 693-699
|
article
|
| 66 |
Modification of chitosan to deliver grapes proanthocyanidins: Physicochemical and biological evaluation
|
Muñoz, Valeria
|
|
|
73 |
C |
p. 640-648
|
article
|
| 67 |
Monitoring olive oils quality and oxidative resistance during storage using an electronic tongue
|
Rodrigues, Nuno
|
|
|
73 |
C |
p. 683-692
|
article
|
| 68 |
Natural deep eutectic solvents as beneficial extractants for enhancement of plant extracts bioactivity
|
Radošević, Kristina
|
|
|
73 |
C |
p. 45-51
|
article
|
| 69 |
Nutritional profile and chemical composition of Cichorium spinosum ecotypes
|
Petropoulos, Spyridon A.
|
|
|
73 |
C |
p. 95-101
|
article
|
| 70 |
Optimal computational comparison of mass spectrometric peptide profiles of alternative hydrolysates from the same starting material
|
Holton, Thérèse A.
|
|
|
73 |
C |
p. 296-302
|
article
|
| 71 |
Optimization and evaluation of a method for the generation of DNA barcodes for the identification of crustaceans
|
Eischeid, Anne C.
|
|
|
73 |
C |
p. 357-367
|
article
|
| 72 |
Optimization of malaxation process of virgin olive oil using desired and undesired volatile contents
|
Cevik, Serife
|
|
|
73 |
C |
p. 514-523
|
article
|
| 73 |
Optimization of process conditions for developing yoghurt like probiotic product from peanut
|
Bansal, Sangita
|
|
|
73 |
C |
p. 6-12
|
article
|
| 74 |
Phenolics and antioxidant activity of freeze-dried sour cherry puree with addition of disaccharides
|
Lončarić, Ante
|
|
|
73 |
C |
p. 391-396
|
article
|
| 75 |
Phenotypic and genotypic characterization of Pseudomonas spp. present in spoiled poultry fillets sold in retail settings
|
Morales, Pabla A.
|
|
|
73 |
C |
p. 609-614
|
article
|
| 76 |
Phytate-degrading activity of probiotic bacteria exposed to simulated gastrointestinal fluids
|
González-Córdova, Aarón Fernando
|
|
|
73 |
C |
p. 67-73
|
article
|
| 77 |
Pigmented edible bean coats as natural sources of polyphenols with antioxidant and antibacterial effects
|
Gan, Ren-You
|
|
|
73 |
C |
p. 168-177
|
article
|
| 78 |
Polysaccharides from Laminaria japonica: Structural characteristics and antioxidant activity
|
Cui, Chun
|
|
|
73 |
C |
p. 602-608
|
article
|
| 79 |
Pork biogenic amine index (BAI) determination based on chemometric analysis of hyperspectral imaging data
|
Cheng, Weiwei
|
|
|
73 |
C |
p. 13-19
|
article
|
| 80 |
Prevalence and molecular characterization of Listeria spp. and Listeria monocytogenes isolated from fish, shrimp, and cooked ready-to-eat (RTE) aquatic products in Iran
|
Abdollahzadeh, Esmail
|
|
|
73 |
C |
p. 205-211
|
article
|
| 81 |
Promising industrial flour processing and household applications of parboiled germinated brown rice (Khao dok mali 105)
|
Thiyajai, Parunya
|
|
|
73 |
C |
p. 406-411
|
article
|
| 82 |
Rate-controlling mechanisms in the photo-degradation of ochratoxin A
|
Ibarz, Raquel
|
|
|
73 |
C |
p. 147-152
|
article
|
| 83 |
Reduction of NaCl in cooked ham by modification of the cooking process and addition of seaweed extract (Palmaria palmata)
|
Barbieri, G.
|
|
|
73 |
C |
p. 700-706
|
article
|
| 84 |
Reduction of the fat content of battered and breaded fish balls during deep-fat frying using fermented bamboo shoot dietary fiber
|
Zeng, Heng
|
|
|
73 |
C |
p. 425-431
|
article
|
| 85 |
Relationship between antioxidant capacity, chlorogenic acids and elemental composition of green coffee
|
Jeszka-Skowron, Magdalena
|
|
|
73 |
C |
p. 243-250
|
article
|
| 86 |
Relationship between chemical characteristics and bacterial community of a Korean salted-fermented anchovy sauce, Myeolchi-Aekjeot
|
Lee, Hae-Won
|
|
|
73 |
C |
p. 251-258
|
article
|
| 87 |
Risk/benefit considerations of a new formulation of wheat-based biscuit supplemented with different amounts of chia flour
|
Mesías, Marta
|
|
|
73 |
C |
p. 528-535
|
article
|
| 88 |
Selection and technological potential of Lactobacillus plantarum bacteria suitable for wine malolactic fermentation and grape aroma release
|
Iorizzo, Massimo
|
|
|
73 |
C |
p. 557-566
|
article
|
| 89 |
Selection of Lactobacillus strains to induce biological acidification in low acidity wines
|
Lucio, Olga
|
|
|
73 |
C |
p. 334-341
|
article
|
| 90 |
Stabilization of natural canthaxanthin produced by Dietzia natronolimnaea HS-1 by encapsulation in niosomes
|
Ravaghi, Maryam
|
|
|
73 |
C |
p. 498-504
|
article
|
| 91 |
Storage stability of freeze-dried, spray-dried and drum-dried skim milk powders evaluated by available lysine
|
Aalaei, Kataneh
|
|
|
73 |
C |
p. 675-682
|
article
|
| 92 |
Sunflower oil organogels and organogel-in-water emulsions (part II): Implementation in frankfurter sausages
|
Panagiotopoulou, E.
|
|
|
73 |
C |
p. 351-356
|
article
|
| 93 |
Sunflower oil organogels and organogel-in-water emulsions (part I): Microstructure and mechanical properties
|
Moschakis, T.
|
|
|
73 |
C |
p. 153-161
|
article
|
| 94 |
The effect of pectinase and protease treatment on turbidity and on haze active molecules in pomegranate juice
|
Cerreti, Martina
|
|
|
73 |
C |
p. 326-333
|
article
|
| 95 |
The effect of prebiotics on the viability of encapsulated probiotic bacteria
|
Peredo, A.G.
|
|
|
73 |
C |
p. 191-196
|
article
|
| 96 |
The effect of UV-C treatment on various spoilage microorganisms inoculated into Rooibos iced tea
|
Monyethabeng, Moneah M.
|
|
|
73 |
C |
p. 419-424
|
article
|
| 97 |
The use of computer vision system to detect pork defects
|
Chmiel, Marta
|
|
|
73 |
C |
p. 473-480
|
article
|
| 98 |
Use of response surface methodology to describe the effect of time and temperature on the production of decoloured, antioxidant and functional peptides from porcine haemoglobin by sub-critical water hydrolysis
|
Álvarez, Carlos
|
|
|
73 |
C |
p. 280-289
|
article
|
| 99 |
Wheat bread enrichment by pea and broad bean pods fibers: Effect on dough rheology and bread quality
|
Belghith Fendri, Lilia
|
|
|
73 |
C |
p. 584-591
|
article
|
Journal description