| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Analysis of bee pollen constituents from different Brazilian regions: Quantification by NIR spectroscopy and PLS regression
|
Costa, Maria Cristina A.
|
|
2017
|
80 |
C |
p. 76-83
|
artikel
|
| 2 |
Analysis of moisture distribution and texture of quick boil spaghetti
|
Irie, Kentaro
|
|
2017
|
80 |
C |
p. 364-370
|
artikel
|
| 3 |
Anthocyanins decay in pomegranate enriched fermented milks as a function of bacterial strain and processing conditions
|
Cano-Lamadrid, M.
|
|
2017
|
80 |
C |
p. 193-199
|
artikel
|
| 4 |
Assessment of sensory metabolites distribution in 3 cactus Opuntia ficus-indica fruit cultivars using UV fingerprinting and GC/MS profiling techniques
|
Farag, Mohamed A.
|
|
2017
|
80 |
C |
p. 145-154
|
artikel
|
| 5 |
Betanin immobilized LDPE as antimicrobial food wrapper
|
Manohar, Cynthya M.
|
|
2017
|
80 |
C |
p. 131-135
|
artikel
|
| 6 |
Biological value of shrimp protein hydrolysate by-product produced by autolysis
|
da Silva, Cristiane Pereira
|
|
2017
|
80 |
C |
p. 456-461
|
artikel
|
| 7 |
Calendar
|
|
|
2017
|
80 |
C |
p. I
|
artikel
|
| 8 |
Carotenoid stability and lipid oxidation during storage of low-fat carrot and tomato based systems
|
Mutsokoti, Leonard
|
|
2017
|
80 |
C |
p. 470-478
|
artikel
|
| 9 |
Comparative evaluation of physical properties and volatiles profile of cabbages subjected to hot air and freeze drying
|
Rajkumar, Gomathi
|
|
2017
|
80 |
C |
p. 501-509
|
artikel
|
| 10 |
Cookie texture, spread ratio and sensory acceptability of cookies as a function of soluble dietary fiber, baking time and different water levels
|
Mudgil, Deepak
|
|
2017
|
80 |
C |
p. 537-542
|
artikel
|
| 11 |
Delignification and fruit juice clarification properties of alginate-chitosan-immobilized ligninolytic cocktail
|
Bilal, Muhammad
|
|
2017
|
80 |
C |
p. 348-354
|
artikel
|
| 12 |
Dual effectiveness of ascorbic acid and ethanol combined treatment to inhibit browning and inactivate pathogens on fresh-cut apples
|
Yan, Shoulei
|
|
2017
|
80 |
C |
p. 311-320
|
artikel
|
| 13 |
Editorial Board/Aims and Scope
|
|
|
2017
|
80 |
C |
p. IFC
|
artikel
|
| 14 |
Effect of Farsi gum-based antimicrobial adhesive coatings on the refrigeration shelf life of rainbow trout fillets
|
Joukar, Fatemeh
|
|
2017
|
80 |
C |
p. 1-9
|
artikel
|
| 15 |
Effect of ferulic acid on the performance of soy protein isolate-based edible coatings applied to fresh-cut apples
|
Alves, M.M.
|
|
2017
|
80 |
C |
p. 409-415
|
artikel
|
| 16 |
Effect of hybrid drying methods on physicochemical, nutritional and antioxidant properties of dried black mulberry
|
Chen, Qinqin
|
|
2017
|
80 |
C |
p. 178-184
|
artikel
|
| 17 |
Effect of intervention strategies on the risk of infection from Listeria monocytogenes due to consumption of fresh baby spinach leaves: A quantitative approach
|
Omac, Basri
|
|
2017
|
80 |
C |
p. 208-220
|
artikel
|
| 18 |
Effect of microencapsulation conditions on the viability and functionality of Bifidobacterium longum 51A
|
Bernucci, Beatriz S.P.
|
|
2017
|
80 |
C |
p. 341-347
|
artikel
|
| 19 |
Effect of quantity of food residues on resistance to desiccation, disinfectants, and UV-C irradiation of spoilage yeasts adhered to a stainless steel surface
|
Shikano, Ayane
|
|
2017
|
80 |
C |
p. 169-177
|
artikel
|
| 20 |
Effect of storage and reheating on textural properties of rice in dairy dessert as related to its pasting properties and microstructure
|
Borad, S.G.
|
|
2017
|
80 |
C |
p. 485-491
|
artikel
|
| 21 |
Effect of vacuum packaging on the shelf-life of silver carp (Hypophthalmichthys molitrix) fillets stored at 4 °C
|
Kachele, Robert
|
|
2017
|
80 |
C |
p. 163-168
|
artikel
|
| 22 |
Effects of different drying methods on the physicochemical properties of pomegranate leather (pestil)
|
Tontul, Ismail
|
|
2017
|
80 |
C |
p. 294-303
|
artikel
|
| 23 |
Effects of protein enrichment on the properties of rice flour based gluten-free pasta
|
Phongthai, Suphat
|
|
2017
|
80 |
C |
p. 378-385
|
artikel
|
| 24 |
Enrichment of yoghurt with insoluble dietary fiber from triticale – A sensory perspective
|
Tomic, Nikola
|
|
2017
|
80 |
C |
p. 59-66
|
artikel
|
| 25 |
Enzymatic extraction of pectin from passion fruit peel (Passiflora edulis f. flavicarpa) at laboratory and bench scale
|
Vasco-Correa, Juliana
|
|
2017
|
80 |
C |
p. 280-285
|
artikel
|
| 26 |
Evaluating the effect of storage conditions on the shelf life of cape gooseberry (Physalis peruviana L.)
|
Olivares-Tenorio, Mary-Luz
|
|
2017
|
80 |
C |
p. 523-530
|
artikel
|
| 27 |
Fortification of yogurt with nano and micro sized calcium, iron and zinc, effect on the physicochemical and rheological properties
|
Santillán-Urquiza, Esmeralda
|
|
2017
|
80 |
C |
p. 462-469
|
artikel
|
| 28 |
Functional properties, bioactive compounds, and in vitro gastrointestinal digestion study of dried fruit pomace powders as functional food ingredients
|
Gouw, Virginia P.
|
|
2017
|
80 |
C |
p. 136-144
|
artikel
|
| 29 |
Headspace−GC–MS volatile profile of black garlic vs fresh garlic: Evolution along fermentation and behavior under heating
|
Molina-Calle, María
|
|
2017
|
80 |
C |
p. 98-105
|
artikel
|
| 30 |
Impact of extracellular nucleic acids from lactic acid bacteria on qPCR and RT-qPCR results in dairy matrices: Implications for defining molecular markers of cell integrity
|
Pega, J.
|
|
2017
|
80 |
C |
p. 416-422
|
artikel
|
| 31 |
Impact of honey on quality characteristics of goat yogurt containing probiotic Lactobacillus acidophilus
|
Machado, Tamires Alcântara Dourado Gomes
|
|
2017
|
80 |
C |
p. 221-229
|
artikel
|
| 32 |
Improvement of rheological, thermal and functional properties of tapioca starch by using gum arabic
|
Singh, Ajaypal
|
|
2017
|
80 |
C |
p. 155-162
|
artikel
|
| 33 |
Improving heat stability along with quality of compound dark chocolate by adding optimized cocoa butter substitute (hydrogenated palm kernel stearin) emulsion
|
Lillah,
|
|
2017
|
80 |
C |
p. 531-536
|
artikel
|
| 34 |
Industrial scale fining influences the aroma and sensory profile of Sauvignon blanc
|
Parish, Katie J.
|
|
2017
|
80 |
C |
p. 423-429
|
artikel
|
| 35 |
Influence of carrier agents on the survival of Lactobacillus reuteri LR92 and the physicochemical properties of fermented juçara pulp produced by spray drying
|
Guergoletto, Karla Bigetti
|
|
2017
|
80 |
C |
p. 321-327
|
artikel
|
| 36 |
Influence of osmotic dehydration pre-treatment on oven drying and freeze drying performance
|
Prosapio, Valentina
|
|
2017
|
80 |
C |
p. 401-408
|
artikel
|
| 37 |
Influence of production on the presence of patulin and ochratoxin A in fruit juices and wines of Argentina
|
Oteiza, Juan M.
|
|
2017
|
80 |
C |
p. 200-207
|
artikel
|
| 38 |
Influence of simulated in-mouth processing (size reduction and alpha-amylase addition) on lipid digestion and β-carotene bioaccessibility in starch-based filled hydrogels
|
Mun, Saehun
|
|
2017
|
80 |
C |
p. 113-120
|
artikel
|
| 39 |
Inhibitory effect of proanthocyanidins from Chinese bayberry (Myrica rubra Sieb. et Zucc.) leaves on the lipid oxidation in an emulsion system
|
Zhang, Yu
|
|
2017
|
80 |
C |
p. 517-522
|
artikel
|
| 40 |
Integrity of edible nano-coatings and its effects on quality of strawberries subjected to simulated in-transit vibrations
|
Dhital, Rajiv
|
|
2017
|
80 |
C |
p. 257-264
|
artikel
|
| 41 |
Isolation and characterization of nutraceutically potential ACE-Inhibitory peptides from leatherjacket (Meuchenia sp.) protein hydrolysates
|
Salampessy, Junus
|
|
2017
|
80 |
C |
p. 430-436
|
artikel
|
| 42 |
Isolation and species delineation of genus Bifidobacterium using PCR-RFLP of partial hsp60 gene fragment
|
Jena, Rajashree
|
|
2017
|
80 |
C |
p. 286-293
|
artikel
|
| 43 |
Laccase-aided modification: Effects on structure, gel properties and antioxidant activities of α-lactalbumin
|
Jiang, Zhanmei
|
|
2017
|
80 |
C |
p. 355-363
|
artikel
|
| 44 |
Maltodextrins produced from chemically modified starches as agents affecting stability and rheological properties of albumin foam
|
Pycia, Karolina
|
|
2017
|
80 |
C |
p. 394-400
|
artikel
|
| 45 |
Metaproteomic analysis of microbiota in the fermented fish, Siniperca chuatsi
|
Ji, Chaofan
|
|
2017
|
80 |
C |
p. 479-484
|
artikel
|
| 46 |
Modulation of the volatile and non-volatile profiles of coffee fermented with Yarrowia lipolytica: II. Roasted coffee
|
Lee, Liang Wei
|
|
2017
|
80 |
C |
p. 32-42
|
artikel
|
| 47 |
Optimization of a cryoprotective medium to increase the viability of freeze-dried Streptococcus thermophilus by response surface methodology
|
Lu, Yingjian
|
|
2017
|
80 |
C |
p. 92-97
|
artikel
|
| 48 |
Optimization of inulin:Oligofructose proportion and non-thermal processing to enhance microbiological and sensory properties of fiber-enriched strawberry juice
|
Cassani, L.
|
|
2017
|
80 |
C |
p. 446-455
|
artikel
|
| 49 |
Optimization of roasting conditions of Pistacia terebinthus in a fluidized bed roaster
|
Bolek, Sibel
|
|
2017
|
80 |
C |
p. 67-75
|
artikel
|
| 50 |
Optimization of the arabic gum based edible coating formulations with sodium caseinate and tulsi extract for guava
|
Murmu, Sanchita Biswas
|
|
2017
|
80 |
C |
p. 271-279
|
artikel
|
| 51 |
pH-sensitive films containing anthocyanins extracted from black bean seed coat and red cabbage
|
Prietto, Luciana
|
|
2017
|
80 |
C |
p. 492-500
|
artikel
|
| 52 |
Physico-chemical and sensory characteristics of freeze-dried and air-dehydrated yogurt foam
|
Carvalho, M.J.
|
|
2017
|
80 |
C |
p. 328-334
|
artikel
|
| 53 |
Physicochemical properties, protein and starch digestibility of lentil based noodle prepared by using extrusion processing
|
Rathod, Rahul P.
|
|
2017
|
80 |
C |
p. 121-130
|
artikel
|
| 54 |
Physicochemical, rheological and structural characterization of acetylated oat starches
|
Shah, Asima
|
|
2017
|
80 |
C |
p. 19-26
|
artikel
|
| 55 |
Physicochemical, rheological, bioactive and consumer acceptance analyses of concha-type Mexican sweet bread containing Lima bean or cowpea hydrolysates
|
Franco-Miranda, Hanai
|
|
2017
|
80 |
C |
p. 250-256
|
artikel
|
| 56 |
Phytochemical content and antioxidant activity of grapefruit (Star Ruby): A comparison between fresh freeze-dried fruits and different powder formulations
|
Agudelo, Claudia
|
|
2017
|
80 |
C |
p. 106-112
|
artikel
|
| 57 |
Polyphasic characterization of lactic acid bacteria isolated from Beninese sorghum beer starter
|
Tokpohozin, Sedjro Emile
|
|
2017
|
80 |
C |
p. 51-58
|
artikel
|
| 58 |
Preparation of alginate core–shell beads with different M/G ratios to improve the stability of fish oil
|
Wu, Qionglin
|
|
2017
|
80 |
C |
p. 304-310
|
artikel
|
| 59 |
Production of antimicrobial substances by a novel Bacillus strain inhibiting Salmonella Typhimurium
|
Avcı, Ayşe
|
|
2017
|
80 |
C |
p. 265-270
|
artikel
|
| 60 |
Pulsed vacuum drying of rhizoma dioscoreae slices
|
Xie, Yucen
|
|
2017
|
80 |
C |
p. 237-249
|
artikel
|
| 61 |
Response surface methodology to optimize peptide nucleic acid fluorescence in situ hybridization (PNA-FISH) in Saccharomyces cerevisiae
|
Santos, Rita S.
|
|
2017
|
80 |
C |
p. 27-31
|
artikel
|
| 62 |
RETRACTED: Enhancing the lipolysis of feta-type cheese made from ultrafiltered cow's milk
|
Karami, M.
|
|
2017
|
80 |
C |
p. 386-393
|
artikel
|
| 63 |
Separation of Escherichia coli K12 from contaminated tap water using a single-stage, continuous flow dielectrophoresis (DEP) device
|
Cebricos, Jireh
|
|
2017
|
80 |
C |
p. 185-192
|
artikel
|
| 64 |
Sprouted wheat as an alternative to conventional flour improvers in bread-making
|
Marti, Alessandra
|
|
2017
|
80 |
C |
p. 230-236
|
artikel
|
| 65 |
Tailoring the potential of Yarrowia lipolytica for bioconversion of raw palm fat for antimicrobials production
|
Horincar, Georgiana
|
|
2017
|
80 |
C |
p. 335-340
|
artikel
|
| 66 |
The antioxidant, antibacterial, antibiofilm activity of essential oil from Citrus medica L. var. sarcodactylis and its nanoemulsion
|
Lou, Zaixiang
|
|
2017
|
80 |
C |
p. 371-377
|
artikel
|
| 67 |
The contribution of P. acidilactici, L. plantarum, and L. curvatus starters and L-(+)-lactic acid to the acrylamide content and quality parameters of mixed rye - Wheat bread
|
Bartkiene, Elena
|
|
2017
|
80 |
C |
p. 43-50
|
artikel
|
| 68 |
The effect of pH treatment and refrigerated storage on natural colourant preparations (betacyanins) from red pitahaya and their potential application in yoghurt
|
Gengatharan, Ashwini
|
|
2017
|
80 |
C |
p. 437-445
|
artikel
|
| 69 |
The effects of banana ripeness on quality indices for puree production
|
Yap, Min
|
|
2017
|
80 |
C |
p. 10-18
|
artikel
|
| 70 |
Use of predictive model to describe sporicidal and cell viability efficacy of betel leaf (Piper betle L.) essential oil on Aspergillus flavus and Penicillium expansum and its antifungal activity in raw apple juice
|
Basak, Suradeep
|
|
2017
|
80 |
C |
p. 510-516
|
artikel
|
| 71 |
What is the best method for preserving the genuine black truffle (Tuber melanosporum) aroma? An olfactometric and sensory approach
|
Campo, Eva
|
|
2017
|
80 |
C |
p. 84-91
|
artikel
|
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