| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Ability of lactobacilli isolated from traditional cereal-based fermented food to produce folate in culture media under different growth conditions
|
Greppi, Anna
|
|
2017
|
86 |
C |
p. 277-284
|
artikel
|
| 2 |
A fluorescent biosensor for the determination of xanthine in tea and coffee via enzymatically generated uric acid
|
Menon, Shalini
|
|
2017
|
86 |
C |
p. 8-13
|
artikel
|
| 3 |
Analysis of microbiota of the swimming crab (Portunus trituberculatus) in South Korea to identify risk markers for foodborne illness
|
Kim, Suyeon
|
|
2017
|
86 |
C |
p. 483-491
|
artikel
|
| 4 |
Antimicrobial resistance of Lactobacillus spp. from fermented foods and human gut
|
Ma, Qinqin
|
|
2017
|
86 |
C |
p. 201-208
|
artikel
|
| 5 |
Application of Maillard reaction products on chia seed oil microcapsules with different core/wall ratios
|
Copado, Claudia N.
|
|
2017
|
86 |
C |
p. 408-417
|
artikel
|
| 6 |
Assessing the effectiveness of wax-based sunflower oil oleogels in cakes as a shortening replacer
|
Oh, Im Kyung
|
|
2017
|
86 |
C |
p. 430-437
|
artikel
|
| 7 |
Bacterial community diversity of traditional fermented vegetables in China
|
Liu, Daqun
|
|
2017
|
86 |
C |
p. 40-48
|
artikel
|
| 8 |
Biochemical aspects of olive freezing-damage: Impact on the phenolic and volatile profiles of virgin olive oil
|
García-Vico, Lourdes
|
|
2017
|
86 |
C |
p. 240-246
|
artikel
|
| 9 |
Calendar
|
|
|
2017
|
86 |
C |
p. I
|
artikel
|
| 10 |
Characterization of attachment and biofilm formation by meat-borne Enterobacteriaceae strains associated with spoilage
|
Wang, Huhu
|
|
2017
|
86 |
C |
p. 399-407
|
artikel
|
| 11 |
Characterization of Staphylococcus xylosus LQ3 and its application in dried cured sausage
|
Cruxen, Claudio Eduardo dos Santos
|
|
2017
|
86 |
C |
p. 538-543
|
artikel
|
| 12 |
Characterization of titratable acids, phenolic compounds, and antioxidant activities of wines made from eight mississippi-grown muscadine varieties during fermentation
|
Zhang, Yin
|
|
2017
|
86 |
C |
p. 302-311
|
artikel
|
| 13 |
Chemometric classification and quantification of olive oil in blends with any edible vegetable oils using FTIR-ATR and Raman spectroscopy
|
Jiménez-Carvelo, Ana M.
|
|
2017
|
86 |
C |
p. 174-184
|
artikel
|
| 14 |
Combined inhibitory effect of milk fat and lactose for inactivation of foodborne pathogens by ohmic heating
|
Kim, Sang-Soon
|
|
2017
|
86 |
C |
p. 159-165
|
artikel
|
| 15 |
Contamination of fermented foods in Nigeria with fungi
|
Adekoya, Ifeoluwa
|
|
2017
|
86 |
C |
p. 76-84
|
artikel
|
| 16 |
Determination of flavor constituents in particular types of flour and derived pasta by heart-cutting multidimensional gas chromatography coupled with mass spectrometry and multiple headspace solid-phase microextraction
|
Costa, Rosaria
|
|
2017
|
86 |
C |
p. 99-107
|
artikel
|
| 17 |
Determination of mycotoxins in fruit berry by-products using QuEChERS extraction method
|
Juan, C.
|
|
2017
|
86 |
C |
p. 344-351
|
artikel
|
| 18 |
Development of a probiotic delivery system based on gelation of water-in-oil emulsions
|
Picone, Carolina Siqueira Franco
|
|
2017
|
86 |
C |
p. 62-68
|
artikel
|
| 19 |
Differences in physicochemical properties and in vitro digestibility between tartary buckwheat flour and starch modified by heat-moisture treatment
|
Xiao, Yao
|
|
2017
|
86 |
C |
p. 285-292
|
artikel
|
| 20 |
Editorial Board/Aims and Scope
|
|
|
2017
|
86 |
C |
p. IFC
|
artikel
|
| 21 |
Effect of crossflow microfiltration on the clarification and stability of beer from 100% low-β-glucan barley or malt
|
Cimini, Alessio
|
|
2017
|
86 |
C |
p. 55-61
|
artikel
|
| 22 |
Effect of high pressure processing, browning treatments, and refrigerated storage on sensory analysis, color, and polyphenol oxidase activity in pawpaw (Asimina triloba L.) pulp
|
Zhang, Lin
|
|
2017
|
86 |
C |
p. 49-54
|
artikel
|
| 23 |
Effect of HPP treatment on the safety and quality of beef steak intended for sous vide cooking
|
Sun, Shengqian
|
|
2017
|
86 |
C |
p. 185-192
|
artikel
|
| 24 |
Effect of metal ions on physicochemical and rheological properties of octenyl succinate starches
|
Królikowska, Karolina
|
|
2017
|
86 |
C |
p. 447-455
|
artikel
|
| 25 |
Effect of partial replacement of nitrite with a novel probiotic Lactobacillus plantarum TN8 on color, physico-chemical, texture and microbiological properties of beef sausages
|
Ben Slima, Sirine
|
|
2017
|
86 |
C |
p. 219-226
|
artikel
|
| 26 |
Effect of processing method on quality, texture, collagen and amino acid composition of sandfish (Holothuria scabra)
|
Ram, Ravinesh
|
|
2017
|
86 |
C |
p. 261-269
|
artikel
|
| 27 |
Effects of electron beam irradiation on murine norovirus-1 in abalone (Haliotis discus hannai) meat and viscera
|
Kim, Seh Eun
|
|
2017
|
86 |
C |
p. 611-618
|
artikel
|
| 28 |
Effects of trehalose and dough additives incorporating enzymes on physical characteristics and sensory properties of frozen savory Danish dough
|
Halagarda, Michał
|
|
2017
|
86 |
C |
p. 603-610
|
artikel
|
| 29 |
Enhanced sensitivity of lateral-flow test strip immunoassays using colloidal palladium nanoparticles and horseradish peroxidase
|
Tominaga, Tatsuya
|
|
2017
|
86 |
C |
p. 566-570
|
artikel
|
| 30 |
Enhancing anti-diabetic potential of bitter gourd juice using pectinase: A response surface methodology approach
|
Deshaware, Shweta
|
|
2017
|
86 |
C |
p. 514-522
|
artikel
|
| 31 |
Enhancing saltiness perception using chitin nanofibers when curing tilapia fillets
|
Hsueh, Chih-Yuan
|
|
2017
|
86 |
C |
p. 93-98
|
artikel
|
| 32 |
Evaluation of proximate composition and pasting properties of high quality cassava flour (HQCF) from cassava genotypes (Manihot esculenta Crantz) of β-carotene-enriched roots
|
Alamu, Emmanuel Oladeji
|
|
2017
|
86 |
C |
p. 501-506
|
artikel
|
| 33 |
Evolution of microbial community and chemical properties of a sourdough during the production of Colomba, an Italian sweet leavened baked product
|
Raimondi, Stefano
|
|
2017
|
86 |
C |
p. 31-39
|
artikel
|
| 34 |
Fatty acid, phytochemical, oxidative stability and in vitro antioxidant property of sea buckthorn (Hippophaë rhamnoides L.) oils extracted by supercritical and subcritical technologies
|
Zheng, Li
|
|
2017
|
86 |
C |
p. 507-513
|
artikel
|
| 35 |
Flaxseed and multigrain mixtures in the development of functional biscuits
|
Čukelj, Nikolina
|
|
2017
|
86 |
C |
p. 85-92
|
artikel
|
| 36 |
Folate, ascorbic acid, anthocyanin and colour changes in strawberry (Fragaria × annanasa) during refrigerated storage
|
Octavia, Lisa
|
|
2017
|
86 |
C |
p. 652-659
|
artikel
|
| 37 |
Functional and textural properties of a dehulled oat (Avena sativa L) and pea (Pisum sativum) protein isolate cracker
|
Morales-Polanco, E.
|
|
2017
|
86 |
C |
p. 418-423
|
artikel
|
| 38 |
Functional properties of fermented milk produced with plant proteins
|
Akin, Zeynep
|
|
2017
|
86 |
C |
p. 25-30
|
artikel
|
| 39 |
Growth and bioactive peptides production potential of Lactobacillus plantarum strain C2 in soy milk: A LC-MS/MS based revelation for peptides biofunctionality
|
Singh, Brij Pal
|
|
2017
|
86 |
C |
p. 293-301
|
artikel
|
| 40 |
Hydrophilic modification of cellulose nanocrystals improves the physicochemical properties of cassava starch-based nanocomposite films
|
Ma, Xiaohan
|
|
2017
|
86 |
C |
p. 318-326
|
artikel
|
| 41 |
Improvement of nutritional value and bioactivity of soybean meal by solid-state fermentation with Bacillus subtilis
|
Dai, Chunhua
|
|
2017
|
86 |
C |
p. 1-7
|
artikel
|
| 42 |
Improving the sensory, physicochemical and microbiological quality of pastirma (A traditional dry cured meat product) using chitosan coating
|
Abdallah, Marwa R.S.
|
|
2017
|
86 |
C |
p. 247-253
|
artikel
|
| 43 |
Inclusion complexation of catechin by β-cyclodextrins: Characterization and storage stability
|
Ho, Siyin
|
|
2017
|
86 |
C |
p. 555-565
|
artikel
|
| 44 |
Influence of the extrusion operating conditions on the antioxidant, hardness and color properties of extruded mango
|
Salgado, N.
|
|
2017
|
86 |
C |
p. 209-218
|
artikel
|
| 45 |
Instrumental quality attributes of single washed surimi gels of tilapia: Effect of different washing media
|
Priyadarshini, Bhargavi
|
|
2017
|
86 |
C |
p. 385-392
|
artikel
|
| 46 |
Investigation of cellulosic packets impregnated with silver nanoparticles for enhancing shelf-life of vegetables
|
Singh, M.
|
|
2017
|
86 |
C |
p. 116-122
|
artikel
|
| 47 |
In vitro studies on probiotic and antioxidant properties of Lactobacillus brevis strain LAP2 isolated from Hentak, a fermented fish product of North-East India
|
Aarti, Chirom
|
|
2017
|
86 |
C |
p. 438-446
|
artikel
|
| 48 |
Ionic liquid based ion-pairing microextraction combined with spectrophotometry for preconcentration and quantitation of melamine in milk and milk-based products
|
Altunay, Nail
|
|
2017
|
86 |
C |
p. 352-360
|
artikel
|
| 49 |
Mechanical and microstructural changes of cheese cracker dough during baking
|
Chong, H.M.
|
|
2017
|
86 |
C |
p. 148-158
|
artikel
|
| 50 |
Microencapsulation of Gaultheria procumbens essential oil using chitosan-cinnamic acid microgel: Improvement of antimicrobial activity, stability and mode of action
|
Kujur, Anupam
|
|
2017
|
86 |
C |
p. 132-138
|
artikel
|
| 51 |
Molecular discrimination of Lactobacillus brevis strains isolated from food products in South Korea using multilocus sequence typing
|
Sharma, Anshul
|
|
2017
|
86 |
C |
p. 337-343
|
artikel
|
| 52 |
Monitoring of contamination sources of Listeria monocytogenes in a poultry slaughterhouse
|
Schäfer, Daniela F.
|
|
2017
|
86 |
C |
p. 393-398
|
artikel
|
| 53 |
Novel continuous roasting of chickpea (Cicer arietinum): Study on physico-functional, antioxidant and roasting characteristics
|
Jogihalli, Praveen
|
|
2017
|
86 |
C |
p. 456-464
|
artikel
|
| 54 |
Novel probiotic whey cheese with immobilized lactobacilli on casein
|
Dimitrellou, Dimitra
|
|
2017
|
86 |
C |
p. 627-634
|
artikel
|
| 55 |
Optimization of roasting conditions of microwave roasted Pistacia terebinthus beans
|
Bolek, Sibel
|
|
2017
|
86 |
C |
p. 327-336
|
artikel
|
| 56 |
Optimization of the extraction of phenolic compounds from Scirpus holoschoenus using a simplex centroid design for antioxidant and antibacterial applications
|
Oussaid, Saliha
|
|
2017
|
86 |
C |
p. 635-642
|
artikel
|
| 57 |
Organogels as novel ingredients for low saturated fat ice creams
|
Moriano, Maria Eletta
|
|
2017
|
86 |
C |
p. 371-376
|
artikel
|
| 58 |
Partial replacement of fat with oat and wheat bran gels: Optimization study based on rheological and textural properties
|
Nedeljković, Nataša
|
|
2017
|
86 |
C |
p. 377-384
|
artikel
|
| 59 |
Pentopan mono BG pretreatment of palm kernels modified the aroma of palm kernel oil after kernel roasting
|
Zhang, Wencan
|
|
2017
|
86 |
C |
p. 577-585
|
artikel
|
| 60 |
Performance of selected P. fermentans and its excellular enzyme in co-inoculation with S. cerevisiae for wine aroma enhancement
|
Ma, Decao
|
|
2017
|
86 |
C |
p. 361-370
|
artikel
|
| 61 |
Persimmon tannins enhance the gel properties of high and low methoxyl pectin
|
Mamet, Torkun
|
|
2017
|
86 |
C |
p. 594-602
|
artikel
|
| 62 |
Physicochemical and rheological characterization of honey from Mozambique
|
Escriche, Isabel
|
|
2017
|
86 |
C |
p. 108-115
|
artikel
|
| 63 |
Physicochemical properties of apple juice during sequential steps of the industrial processing and functional properties of pectin fractions from the generated pomace
|
Ramos-Aguilar, Ana L.
|
|
2017
|
86 |
C |
p. 465-472
|
artikel
|
| 64 |
Potential application of four types of tropical fruits in lactic fermentation
|
Maldonado, Rafael Resende
|
|
2017
|
86 |
C |
p. 254-260
|
artikel
|
| 65 |
Potential application of pomegranate seed oil oleogels based on monoglycerides, beeswax and propolis wax as partial substitutes of palm oil in functional chocolate spread
|
Fayaz, Goly
|
|
2017
|
86 |
C |
p. 523-529
|
artikel
|
| 66 |
Previous stress exposures influence subsequent UV-C resistance of Salmonella enterica in coconut liquid endosperm
|
Estilo, Emil Emmanuel C.
|
|
2017
|
86 |
C |
p. 139-147
|
artikel
|
| 67 |
Probiotic properties of Weissella cibaria and Leuconostoc citreum isolated from tejuino – A typical Mexican beverage
|
Silva, Monique Suela
|
|
2017
|
86 |
C |
p. 227-232
|
artikel
|
| 68 |
Process optimization for antioxidant enriched sorghum flour and apple pomace based extrudates using liquid CO2 assisted extrusion
|
Lohani, Umesh C.
|
|
2017
|
86 |
C |
p. 544-554
|
artikel
|
| 69 |
Protein breakdown and release of antioxidant peptides during simulated gastrointestinal digestion and the absorption by everted intestinal sac of rapeseed proteins
|
Dai, Chunhua
|
|
2017
|
86 |
C |
p. 424-429
|
artikel
|
| 70 |
Pulse ingredients supplementation affects kefir quality and antioxidant capacity during storage
|
Saadi, Linda Ould
|
|
2017
|
86 |
C |
p. 619-626
|
artikel
|
| 71 |
Quantifying the effectiveness of washing treatments on the microbial quality of fresh-cut romaine lettuce and cantaloupe
|
Guzel, Mustafa
|
|
2017
|
86 |
C |
p. 270-276
|
artikel
|
| 72 |
Reduction of Listeria monocytogenes on chicken breasts by combined treatment with UV-C light and bacteriophage ListShield
|
Yang, Sungdae
|
|
2017
|
86 |
C |
p. 193-200
|
artikel
|
| 73 |
Relationship between hardness and myowater properties in Wooden Breast affected chicken meat: A nuclear magnetic resonance study
|
Tasoniero, Giulia
|
|
2017
|
86 |
C |
p. 20-24
|
artikel
|
| 74 |
Rheological and mechanical characterization of curcumin-loaded emulsion-filled gels produced with whey protein isolate and xanthan gum
|
Geremias-Andrade, Ivana M.
|
|
2017
|
86 |
C |
p. 166-173
|
artikel
|
| 75 |
Selective and concurrent detection of viable Salmonella spp., E. coli, Staphylococcus aureus, E. coli O157:H7, and Shigella spp., in low moisture food products by PMA-mPCR assay with internal amplification control
|
Shekar, Aravind
|
|
2017
|
86 |
C |
p. 586-593
|
artikel
|
| 76 |
Shea olein based specialty fats: Preparation, characterization and potential application
|
Zhang, Zhen
|
|
2017
|
86 |
C |
p. 492-500
|
artikel
|
| 77 |
Simulated gastrointestinal digestion of nisin and interaction between nisin and bile
|
Gough, Ronan
|
|
2017
|
86 |
C |
p. 530-537
|
artikel
|
| 78 |
Some chemical and microbiological properties of the butter and the butter oil produced from the same raw material
|
Fındık, Osman
|
|
2017
|
86 |
C |
p. 233-239
|
artikel
|
| 79 |
Studies on preparation of dietetic rasgulla (cheese ball) from edible quality flours and antioxidant rich vegetable oils
|
Sengupta, Samadrita
|
|
2017
|
86 |
C |
p. 473-482
|
artikel
|
| 80 |
Substitution of wheat flour with wholegrain flours affects physical properties, sensory acceptance, and starch digestion of Chinese steam bread (Mantou)
|
Hsieh, Pei-Hsuan
|
|
2017
|
86 |
C |
p. 571-576
|
artikel
|
| 81 |
Thermal gelation and microstructural properties of myofibrillar protein gel with the incorporation of regenerated cellulose
|
Hu, Hongyan
|
|
2017
|
86 |
C |
p. 14-19
|
artikel
|
| 82 |
Thermal isomerization pre-treatment to improve lycopene extraction from tomato pulp
|
Honda, Masaki
|
|
2017
|
86 |
C |
p. 69-75
|
artikel
|
| 83 |
Trisodium phosphate enhanced phage lysis of Listeria monocytogenes growth on fresh-cut produce
|
Oladunjoye, Adebola O.
|
|
2017
|
86 |
C |
p. 312-317
|
artikel
|
| 84 |
Volatile and phenolic composition of red wines subjected to aging in oak cask of different toast degree during two periods of time
|
Dumitriu, Georgiana-Diana
|
|
2017
|
86 |
C |
p. 643-651
|
artikel
|
| 85 |
Wheat bran biodegradation by edible Pleurotus fungi – A sustainable perspective for food and feed
|
Wanzenböck, Elisa
|
|
2017
|
86 |
C |
p. 123-131
|
artikel
|
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