| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Application of chemometric methods in the evaluation of antioxidants activity from degreased chia seeds extracts
|
Laczkowski, Mirian S.
|
|
2018
|
95 |
C |
p. 303-307
|
artikel
|
| 2 |
Assessment of rheological and microstructural changes of soluble fiber from chia seeds during an in vitro micro-digestion
|
Lazaro, Henry
|
|
2018
|
95 |
C |
p. 58-64
|
artikel
|
| 3 |
Bread characteristics and antioxidant activities of Maillard reaction products of white pan bread containing various sugars
|
Shen, Yanting
|
|
2018
|
95 |
C |
p. 308-315
|
artikel
|
| 4 |
Changes in anthocyanin profile, color, and antioxidant capacity of hawthorn wine (Crataegus pinnatifida) during storage by pretreatments
|
Liu, Suwen
|
|
2018
|
95 |
C |
p. 179-186
|
artikel
|
| 5 |
Cold maceration application in red wine production and its effects on phenolic compounds: A review
|
Aleixandre-Tudo, Jose Luis
|
|
2018
|
95 |
C |
p. 200-208
|
artikel
|
| 6 |
Comparison of processing parameters in small and very small beef processing plants and their impact on Escherichia coli prevalence
|
Corkran, Sydney C.
|
|
2018
|
95 |
C |
p. 92-98
|
artikel
|
| 7 |
Comparison of triacylglycerol analysis by MALDI-TOF/MS, fatty acid analysis by GC-MS and non-selective analysis by NIRS in combination with chemometrics for determination of extra virgin olive oil geographical origin. A case study
|
Peršurić, Željka
|
|
2018
|
95 |
C |
p. 326-332
|
artikel
|
| 8 |
Cytotoxicity, antihypertensive, antidiabetic and antioxidant activities of solid-state fermented lupin, quinoa and wheat by Bifidobacterium species: In-vitro investigations
|
Ayyash, Mutamed
|
|
2018
|
95 |
C |
p. 295-302
|
artikel
|
| 9 |
Development of a method for producing selenium-enriched radish sprouts
|
Trolove, Stephen N.
|
|
2018
|
95 |
C |
p. 187-192
|
artikel
|
| 10 |
Development of fermented sausage produced with mutton and native starter cultures
|
Cruxen, Claudio Eduardo dos Santos
|
|
2018
|
95 |
C |
p. 23-31
|
artikel
|
| 11 |
Diversity of isolated lactic acid bacteria in Ya'an sourdoughs and evaluation of their exopolysaccharide production characteristics
|
Liu, Aiping
|
|
2018
|
95 |
C |
p. 17-22
|
artikel
|
| 12 |
Editorial Board
|
|
|
2018
|
95 |
C |
p. ii
|
artikel
|
| 13 |
Effect of Lactobacillus rhamnosus on the antioxidant activity of Cheddar cheese during ripening and under simulated gastrointestinal digestion
|
Liu, Lu
|
|
2018
|
95 |
C |
p. 99-106
|
artikel
|
| 14 |
Effect of proteins, glucose and NaCl on growth, biosynthesis and functionality of bacteriocins of Lactobacillus sakei subsp. sakei 2a in foods during storage at 4 °C: Tests in food models
|
Barbosa, M.S.
|
|
2018
|
95 |
C |
p. 167-171
|
artikel
|
| 15 |
Effect of the method of rapeseed oil aromatisation with rosemary Rosmarinus officinalis L. on the content of volatile fraction
|
Kowalski, Radosław
|
|
2018
|
95 |
C |
p. 40-46
|
artikel
|
| 16 |
Effects of nitrite source, reducing compounds, and holding time on cured color development in a cured meat model system
|
Posthuma, Jennifer A.
|
|
2018
|
95 |
C |
p. 47-50
|
artikel
|
| 17 |
Effects of pulsed electric fields treatment on vacuum drying of potato tissue
|
Liu, Caiyun
|
|
2018
|
95 |
C |
p. 289-294
|
artikel
|
| 18 |
Effects of removal of non-network protein on the rheological properties of heat-induced soy protein gels
|
Wu, Chao
|
|
2018
|
95 |
C |
p. 193-199
|
artikel
|
| 19 |
Effects of thermal treatment on polysaccharide degradation during black garlic processing
|
Lu, Xiaoming
|
|
2018
|
95 |
C |
p. 223-229
|
artikel
|
| 20 |
Efficacy of chlorine, peroxyacetic acid and mild-heat treatment on the reduction of natural microflora and maintenance of quality of fresh-cut calçots (Allium cepa L.)
|
Zudaire, Lorena
|
|
2018
|
95 |
C |
p. 339-345
|
artikel
|
| 21 |
Evaluation of mechanical-pressed essential oil from Nanfeng mandarin (Citrus reticulata Blanco cv. Kinokuni) as a food preservative based on antimicrobial and antioxidant activities
|
Yi, Fengping
|
|
2018
|
95 |
C |
p. 346-353
|
artikel
|
| 22 |
Evaluation of mycotoxins and their estimated daily intake in popcorn and cornflakes using LC-MS techniques
|
Andrade, G.C.R.M.
|
|
2018
|
95 |
C |
p. 240-246
|
artikel
|
| 23 |
Exploring the antivirulent and sea food preservation efficacy of essential oil combined with DNase on Vibrio parahaemolyticus
|
Farisa Banu, Sanaulla
|
|
2018
|
95 |
C |
p. 107-115
|
artikel
|
| 24 |
Exploring the relation between composition of extracts of healthy foods and their antioxidant capacities determined by electrochemical and spectrophotometrical methods
|
Rivas Romero, María Pilar
|
|
2018
|
95 |
C |
p. 157-166
|
artikel
|
| 25 |
Feasibility of using sequential infrared and hot air for almond drying and inactivation of Enterococcus faecium NRRL B-2354
|
Venkitasamy, Chandrasekar
|
|
2018
|
95 |
C |
p. 123-128
|
artikel
|
| 26 |
Functional evaluation of microencapsulated anthocyanins from sour cherries skins extract in whey proteins isolate
|
Oancea, Ana-Maria
|
|
2018
|
95 |
C |
p. 129-134
|
artikel
|
| 27 |
Hot water dips elicit disease resistance against anthracnose caused by Colletotrichum musae in organic bananas (Musa acuminata)
|
Vilaplana, Rosa
|
|
2018
|
95 |
C |
p. 247-254
|
artikel
|
| 28 |
Impact of UV-C irradiation on the quality, safety, and cytotoxicity of cranberry-flavored water using a novel continuous flow UV system
|
Gopisetty, Vybhav Vipul Sudhir
|
|
2018
|
95 |
C |
p. 230-239
|
artikel
|
| 29 |
Increased vitamin B5 uptake capacity of ultrasonic treated milled rice: A new method for rice fortification
|
Bonto, Aldrin P.
|
|
2018
|
95 |
C |
p. 32-39
|
artikel
|
| 30 |
Increasing cis-lycopene content of the oleoresin from tomato processing byproducts using supercritical carbon dioxide
|
Vallecilla-Yepez, Lisbeth
|
|
2018
|
95 |
C |
p. 354-360
|
artikel
|
| 31 |
Influence of salting processes on water and lipid dynamics, physicochemical and microstructure of duck egg
|
Cheng, Shasha
|
|
2018
|
95 |
C |
p. 143-149
|
artikel
|
| 32 |
Interactions and emulsifying properties of ovalbumin with tannic acid
|
Chen, Yang
|
|
2018
|
95 |
C |
p. 282-288
|
artikel
|
| 33 |
Isomalto-oligosaccharides: Recent insights in production technology and their use for food and medical applications
|
Sorndech, Waraporn
|
|
2018
|
95 |
C |
p. 135-142
|
artikel
|
| 34 |
Kinetic of induced honey crystallization and related evolution of structural and physical properties
|
Dettori, Amanda
|
|
2018
|
95 |
C |
p. 333-338
|
artikel
|
| 35 |
Microorganism control and product quality improvement of Twice-cooked pork dish using ZnO nanoparticles combined radio frequency pasteurization
|
Xu, Jicheng
|
|
2018
|
95 |
C |
p. 65-71
|
artikel
|
| 36 |
Modelling the effect of betel leaf essential oil on germination time of Aspergillus flavus and Penicillium expansum spore population
|
Basak, Suradeep
|
|
2018
|
95 |
C |
p. 361-366
|
artikel
|
| 37 |
Nutritional potential and inhibitory activity of bread fortified with green coffee beans against enzymes involved in metabolic syndrome pathogenesis
|
Jakubczyk, Anna
|
|
2018
|
95 |
C |
p. 78-84
|
artikel
|
| 38 |
Optimization of a gluten free formulation of the Turkish dessert revani using different types of flours, protein sources and transglutaminase
|
Yildirim, Rusen Metin
|
|
2018
|
95 |
C |
p. 72-77
|
artikel
|
| 39 |
Optimization of a spray-drying process for the production of maximally viable microencapsulated Lactobacillus pentosus using a mixture of starch-pulque as wall material
|
Hernández-López, Zenia
|
|
2018
|
95 |
C |
p. 216-222
|
artikel
|
| 40 |
Partial replacement of wheat flour by pecan nut expeller meal on bakery products. Effect on muffins quality
|
Marchetti, L.
|
|
2018
|
95 |
C |
p. 85-91
|
artikel
|
| 41 |
Physicochemical and sensory properties of wheat- Apricot kernels composite bread
|
Dhen, Nahla
|
|
2018
|
95 |
C |
p. 262-267
|
artikel
|
| 42 |
Profiling of Turkish propolis subtypes: Comparative evaluation of their phytochemical compositions, antioxidant and antimicrobial activities
|
Ristivojević, Petar
|
|
2018
|
95 |
C |
p. 367-379
|
artikel
|
| 43 |
Purification of anthocyanins from saskatoon berries and their microencapsulation in deep eutectic solvents
|
Zeng, Ying-Jie
|
|
2018
|
95 |
C |
p. 316-325
|
artikel
|
| 44 |
Quality traits prediction of the passion fruit pulp using NIR and MIR spectroscopy
|
Oliveira-Folador, Gabrieli
|
|
2018
|
95 |
C |
p. 172-178
|
artikel
|
| 45 |
Real-time monitoring of enzyme-assisted animal protein hydrolysis by NMR spectroscopy – An NMR reactomics concept
|
Sundekilde, Ulrik K.
|
|
2018
|
95 |
C |
p. 9-16
|
artikel
|
| 46 |
Rheological analysis of honeydew honey adulterated with glucose, fructose, inverted sugar, hydrolysed inulin syrup and malt wort
|
Oroian, Mircea
|
|
2018
|
95 |
C |
p. 1-8
|
artikel
|
| 47 |
Solubility improvement of hesperetin by using different octenyl succinic anhydride modified starches
|
Guo, Jieli
|
|
2018
|
95 |
C |
p. 255-261
|
artikel
|
| 48 |
Structural and solubility properties of pale, soft and exudative (PSE)-like chicken breast myofibrillar protein: Effect of glycosylation
|
Xu, Yujuan
|
|
2018
|
95 |
C |
p. 209-215
|
artikel
|
| 49 |
Structural and thermal properties of nanofibrillated whey protein isolate in the glassy state
|
Farrokhi, Flora
|
|
2018
|
95 |
C |
p. 274-281
|
artikel
|
| 50 |
Tara pod (Caesalpinia spinosa) extract mitigates neo-contaminant formation in Chilean bread preserving their sensory attributes
|
Pedreschi, Franco
|
|
2018
|
95 |
C |
p. 116-122
|
artikel
|
| 51 |
The effects of two essential oil and UV-light irradiation treatments on the formation of biogenic amines in vacuum packed fillets of carp (Cyprinus carpio)
|
Křížek, Martin
|
|
2018
|
95 |
C |
p. 268-273
|
artikel
|
| 52 |
The impact of sugar particle size manipulation on the physical and sensory properties of chocolate brownies
|
Richardson, Aislinn M.
|
|
2018
|
95 |
C |
p. 51-57
|
artikel
|
| 53 |
Ultrasound-vacuum infusion effect on jalapeño pepper (Capsicum annuum L.) blanching and thermal behavior of its pectin methylesterase
|
Salas-Tovar, Jesús A.
|
|
2018
|
95 |
C |
p. 150-156
|
artikel
|
| 54 |
Use of Aloe vera gel powder to enhance the shelf life of chicken nugget during refrigeration storage
|
Shahrezaee, Maryam
|
|
2018
|
95 |
C |
p. 380-386
|
artikel
|
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