| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Adsorption of Lactobacillus acidophilus on attapulgite: Kinetics and thermodynamics and survival in simulated gastrointestinal conditions
|
Zhao, Yuping
|
|
2017
|
78 |
C |
p. 189-197
|
artikel
|
| 2 |
An analysis of the microbial quality of water in a milk production plant
|
Burke, Niamh
|
|
2017
|
78 |
C |
p. 41-46
|
artikel
|
| 3 |
Antimicrobial, cytotoxic effect and purification of bacteriocin from vancomycin susceptible Enterococcus faecalis and its safety evaluation for probiotization
|
Perumal, Venkatesh
|
|
2017
|
78 |
C |
p. 303-310
|
artikel
|
| 4 |
Application of cinnamon bark emulsions to protect strawberry jam from fungi
|
Ribes, Susana
|
|
2017
|
78 |
C |
p. 265-272
|
artikel
|
| 5 |
Application of lactic acid bacteria and yeasts as starter cultures for reduced-salt soy sauce (moromi) fermentation
|
Singracha, Pannarat
|
|
2017
|
78 |
C |
p. 181-188
|
artikel
|
| 6 |
Application of quality function deployment on shelf-life analysis of Agaricus bisporus Portobello
|
Djekic, Ilija
|
|
2017
|
78 |
C |
p. 82-89
|
artikel
|
| 7 |
Application of ultraviolet radiation and ultrasound treatments for Alicyclobacillus acidoterrestris spores inactivation in apple juice
|
Tremarin, Andréia
|
|
2017
|
78 |
C |
p. 138-142
|
artikel
|
| 8 |
Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products
|
Pasqualone, Antonella
|
|
2017
|
78 |
C |
p. 151-159
|
artikel
|
| 9 |
Calendar
|
|
|
2017
|
78 |
C |
p. I
|
artikel
|
| 10 |
Changes in bacterial diversity of refrigerated mango pulp before and after treatment by high hydrostatic pressure
|
Pérez Pulido, Rubén
|
|
2017
|
78 |
C |
p. 289-295
|
artikel
|
| 11 |
Changes of probiotic fermented drink obtained from soy and rice byproducts during cold storage
|
Costa, Kassia Kiss Firmino Dourado
|
|
2017
|
78 |
C |
p. 23-30
|
artikel
|
| 12 |
Characterization of actinidin from Chinese kiwifruit cultivars and its applications in meat tenderization and production of angiotensin I-converting enzyme (ACE) inhibitory peptides
|
Zhang, Bin
|
|
2017
|
78 |
C |
p. 1-7
|
artikel
|
| 13 |
Characterization of lactic acid bacteria from yogurt-like product fermented with pine cone and determination of their role on physicochemical, textural and microbiological properties of product
|
Sert, Durmuş
|
|
2017
|
78 |
C |
p. 70-76
|
artikel
|
| 14 |
Comparison of postmortem changes in ATP-related compounds, protein degradation and endogenous enzyme activity of white muscle and dark muscle from common carp (Cyprinus carpio) stored at 4 °C
|
Li, Qian
|
|
2017
|
78 |
C |
p. 317-324
|
artikel
|
| 15 |
Decontamination of alfalfa and mung bean sprouts by ultrasound and aqueous chlorine dioxide
|
Millan-Sango, David
|
|
2017
|
78 |
C |
p. 90-96
|
artikel
|
| 16 |
Editorial Board/Aims and Scope
|
|
|
2017
|
78 |
C |
p. IFC
|
artikel
|
| 17 |
Effectiveness of non-chlorine sanitizers in improving the safety and quality of fresh betel leaf
|
Ahmed, Sunzid
|
|
2017
|
78 |
C |
p. 77-81
|
artikel
|
| 18 |
Effect of different drying techniques on physical properties, total polyphenols and antioxidant capacity of blackcurrant pomace powders
|
Michalska, Anna
|
|
2017
|
78 |
C |
p. 114-121
|
artikel
|
| 19 |
Effect of mixed yeast starter on volatile flavor compounds in Chinese rice wine during different brewing stages
|
Yang, Yijin
|
|
2017
|
78 |
C |
p. 373-381
|
artikel
|
| 20 |
Effect of quantity of HMW-GS 1Ax1, 1Bx13, 1By16, 1Dx5 and 1Dy10 on baking quality in different genetic backgrounds and environments
|
Moloi, Makoena J.
|
|
2017
|
78 |
C |
p. 160-164
|
artikel
|
| 21 |
Effect of saccharides on sediment formation in green tea concentrate
|
Xu, Yong-Quan
|
|
2017
|
78 |
C |
p. 352-360
|
artikel
|
| 22 |
Effects of different carrageenan types on the rheological and water-holding properties of tofu
|
Shen, Ying-Ru
|
|
2017
|
78 |
C |
p. 122-128
|
artikel
|
| 23 |
Effects of gamma radiation on physicochemical, thermogravimetric, microstructural and microbiological properties during storage of apple pomace flour
|
Ito, Vivian Cristina
|
|
2017
|
78 |
C |
p. 105-113
|
artikel
|
| 24 |
Effects of single and dual heat-moisture treatment combined with sodium alginate on the physicochemical properties of normal cornstarch
|
Shang, Meng-Shan
|
|
2017
|
78 |
C |
p. 311-316
|
artikel
|
| 25 |
Effects of storage time and temperature on polyphenolic content and qualitative characteristics of freeze-dried and spray-dried bayberry powder
|
Cheng, An-Wei
|
|
2017
|
78 |
C |
p. 235-240
|
artikel
|
| 26 |
Engineering evaluation of thickness and type of packaging materials based on the modified atmosphere packaging requirements of guava (Cv. Baruipur)
|
Murmu, Sanchita Biswas
|
|
2017
|
78 |
C |
p. 273-280
|
artikel
|
| 27 |
Evaluation of different RNA extraction methods of filamentous fungi in various food matrices
|
Bernáldez, Victoria
|
|
2017
|
78 |
C |
p. 47-53
|
artikel
|
| 28 |
Freeze-thaw stability of oil-in-water emulsions stabilized by soy protein isolate-dextran conjugates
|
Zhang, Zeyu
|
|
2017
|
78 |
C |
p. 241-249
|
artikel
|
| 29 |
Freshness assessment of turbot (Scophthalmus maximus) by Quality Index Method (QIM), biochemical, and proteomic methods
|
Li, Xuepeng
|
|
2017
|
78 |
C |
p. 172-180
|
artikel
|
| 30 |
Frying disposal time of sunflower oil using hybrid electronic nose-fuzzy logic approach
|
Upadhyay, Rohit
|
|
2017
|
78 |
C |
p. 332-339
|
artikel
|
| 31 |
Genetic diversity in fatty acid composition and antioxidant capacity of Nigella sativa L. genotypes
|
Saxena, S.N.
|
|
2017
|
78 |
C |
p. 198-207
|
artikel
|
| 32 |
Impact of par-baking and storage conditions on the quality of par-baked and fully baked bread
|
Debonne, Els
|
|
2017
|
78 |
C |
p. 16-22
|
artikel
|
| 33 |
Influence of cold plasma on the enzymatic activity in germinating mung beans (Vigna radiate)
|
Sadhu, Subham
|
|
2017
|
78 |
C |
p. 97-104
|
artikel
|
| 34 |
Microbial contamination of tofu in Korea and growth characteristics of Bacillus cereus isolates in Tofu
|
Lee, Da-Young
|
|
2017
|
78 |
C |
p. 63-69
|
artikel
|
| 35 |
Molecular features of fermented teff flour relate to its suitability for the production of enriched gluten-free bread
|
Marti, Alessandra
|
|
2017
|
78 |
C |
p. 296-302
|
artikel
|
| 36 |
Non-invasive differentiation between fresh and frozen/thawed tuna fillets using near infrared spectroscopy (Vis-NIRS)
|
Reis, M.M.
|
|
2017
|
78 |
C |
p. 129-137
|
artikel
|
| 37 |
Oleuropein hydrolysis by lactic acid bacteria in natural green olives
|
Ramírez, Eva
|
|
2017
|
78 |
C |
p. 165-171
|
artikel
|
| 38 |
Phenolic compounds of Moroccan red press wines: Influence of fining agents and micro-oxygenation treatments
|
Ben Aziz, Mohamed
|
|
2017
|
78 |
C |
p. 143-150
|
artikel
|
| 39 |
Physico-chemical properties of functional low-fat beef burgers: Fatty acid profile modification
|
Afshari, R.
|
|
2017
|
78 |
C |
p. 325-331
|
artikel
|
| 40 |
Quality, composition, and antioxidant activity of virgin olive oil from introduced varieties at Liangshan
|
Xiang, Chunrong
|
|
2017
|
78 |
C |
p. 226-234
|
artikel
|
| 41 |
Quality improvement of rainbow trout fillets by whey protein isolate coatings containing electrospun poly(ε-caprolactone) nanofibers with Urtica dioica L. extract during storage
|
Alp Erbay, Esen
|
|
2017
|
78 |
C |
p. 340-351
|
artikel
|
| 42 |
Recovery of intact human norovirus from cabbage Kimchi stored at 4 °C and 10 °C during fermentation
|
Lee, Ji-Hyun
|
|
2017
|
78 |
C |
p. 258-264
|
artikel
|
| 43 |
Shelf life improvement of the loaf bread using allyl, phenyl and benzyl isothiocyanates against Aspergillus parasiticus
|
Saladino, Federica
|
|
2017
|
78 |
C |
p. 208-214
|
artikel
|
| 44 |
Simultaneous rough rice drying and rice bran stabilization using infrared radiation heating
|
Wang, Tianxin
|
|
2017
|
78 |
C |
p. 281-288
|
artikel
|
| 45 |
Spray drying probiotics along with maoluang juice plus Tiliacora triandra gum for exposure to the in vitro gastrointestinal environments
|
Chaikham, Pittaya
|
|
2017
|
78 |
C |
p. 31-40
|
artikel
|
| 46 |
Suitability of different varieties of peaches for producing minimally processed peaches preserved by high hydrostatic pressure and selection of process parameters
|
Denoya, Gabriela I.
|
|
2017
|
78 |
C |
p. 367-372
|
artikel
|
| 47 |
Technological, nutritional and functional properties of wheat bread enriched with lentil or carob flours
|
Turfani, Valeria
|
|
2017
|
78 |
C |
p. 361-366
|
artikel
|
| 48 |
Use of a lytic bacteriophage to control Salmonella Enteritidis in retail food
|
Thung, Tze Young
|
|
2017
|
78 |
C |
p. 222-225
|
artikel
|
| 49 |
Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features
|
Lorusso, Anna
|
|
2017
|
78 |
C |
p. 215-221
|
artikel
|
| 50 |
Volatile organic compounds of microbial and non-microbial origin produced on model fish substrate un-inoculated and inoculated with gilt-head sea bream spoilage bacteria
|
Parlapani, Foteini F.
|
|
2017
|
78 |
C |
p. 54-62
|
artikel
|
| 51 |
Water uptake and cooking losses in Octopus vulgaris during industrial and domestic processing
|
Mendes, Rogério
|
|
2017
|
78 |
C |
p. 8-15
|
artikel
|
| 52 |
ZnO-PLA nanocomposite coated paper for antimicrobial packaging application
|
Zhang, Hai
|
|
2017
|
78 |
C |
p. 250-257
|
artikel
|
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