| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
An ancient winemaking technology: Exploring the volatile composition of amphora wines
|
Martins, Nuno
|
|
2018
|
96 |
C |
p. 288-295
|
artikel
|
| 2 |
An exploratory study for the technological classification of egg white powders based on infrared spectroscopy
|
Grassi, Silvia
|
|
2018
|
96 |
C |
p. 469-475
|
artikel
|
| 3 |
A novel process for peanut tofu gel: Its texture, microstructure and protein behavioral changes affected by processing conditions
|
Guo, Yalong
|
|
2018
|
96 |
C |
p. 140-146
|
artikel
|
| 4 |
Antibacterial activity and a membrane damage mechanism of plasma-activated water against Pseudomonas deceptionensis CM2
|
Xiang, Qisen
|
|
2018
|
96 |
C |
p. 395-401
|
artikel
|
| 5 |
Antioxidative effect of phenolic acids octyl esters on rapeseed oil stability
|
Szydłowska-Czerniak, Aleksandra
|
|
2018
|
96 |
C |
p. 193-198
|
artikel
|
| 6 |
Antistaling effects of hydrocolloids and modified starch on bread during cold storage
|
Kang, Nayoung
|
|
2018
|
96 |
C |
p. 13-18
|
artikel
|
| 7 |
Application of osmotic pressure in modification of Amaranthus viridis starch
|
Fasuan, Temitope Omolayo
|
|
2018
|
96 |
C |
p. 182-192
|
artikel
|
| 8 |
Astaxanthin from Phaffia rhodozyma: Microencapsulation with carboxymethyl cellulose sodium and microcrystalline cellulose and effects of microencapsulated astaxanthin on yogurt properties
|
Feng, Zhao-Zhao
|
|
2018
|
96 |
C |
p. 152-160
|
artikel
|
| 9 |
Bacterial diversity in traditional sourdough from different regions in China
|
Liu, Xiaojiao
|
|
2018
|
96 |
C |
p. 251-259
|
artikel
|
| 10 |
Bacterial ecology and rheological parameters of multigrain gluten-free sourdoughs
|
Adepehin, J.O.
|
|
2018
|
96 |
C |
p. 344-349
|
artikel
|
| 11 |
Biobased alginate/castor oil edible films for active food packaging
|
Abdel Aziz, Mohamed S.
|
|
2018
|
96 |
C |
p. 455-460
|
artikel
|
| 12 |
Changes in proteolysis during the dry-cured processing of refrigerated and frozen loin
|
Abellán, Adela
|
|
2018
|
96 |
C |
p. 507-512
|
artikel
|
| 13 |
Comments on symbiotic microencapsulation to enhance Lactobacillus acidophilus survival
|
Ansari, Fereshteh
|
|
2018
|
96 |
C |
p. 526
|
artikel
|
| 14 |
Comparative assessment of phytochemical profile, antioxidant capacity and anti-proliferative activity in different varieties of brown rice (Oryza sativa L.)
|
Gao, Yue
|
|
2018
|
96 |
C |
p. 19-25
|
artikel
|
| 15 |
Comparison of properties of raw pulse flours with those of jet-cooked, drum-dried flours
|
Felker, Frederick C.
|
|
2018
|
96 |
C |
p. 648-656
|
artikel
|
| 16 |
Computer simulation and experimental molecular distillation of olive pomace oil deodorizer distillate – A comparative study
|
Ketenoglu, Onur
|
|
2018
|
96 |
C |
p. 636-641
|
artikel
|
| 17 |
Corn snack with high fiber content: Effects of different fiber types on the product quality
|
Han, Yang Jin
|
|
2018
|
96 |
C |
p. 1-6
|
artikel
|
| 18 |
Culture-dependent and -independent analysis of bacterial community structure in Jiangshui, a traditional Chinese fermented vegetable food
|
Jun, Zhang
|
|
2018
|
96 |
C |
p. 244-250
|
artikel
|
| 19 |
Curcuma longa L.- and Piper nigrum-based hydrolysate, with high dextrose content, shows antioxidant and antimicrobial properties
|
Queiroz Cancian, Mariana Assis de
|
|
2018
|
96 |
C |
p. 386-394
|
artikel
|
| 20 |
Determination of ten sulfonamides in honey using tetrahydrofuran Salting Out Liquid Liquid Extraction and monolithic silica column
|
Kadziński, Leszek
|
|
2018
|
96 |
C |
p. 7-12
|
artikel
|
| 21 |
Developing model food systems with rice based products for microwave assisted thermal sterilization
|
Auksornsri, Thammanoon
|
|
2018
|
96 |
C |
p. 551-559
|
artikel
|
| 22 |
Development and application of biopolymer coatings to specialty green coffee beans: Influence on water content, color and sensory quality
|
Ferreira, Laura Fonseca
|
|
2018
|
96 |
C |
p. 274-280
|
artikel
|
| 23 |
Development and characterization of maltodextrin microparticles to encapsulate heme and non-heme iron
|
Churio, Osmaly
|
|
2018
|
96 |
C |
p. 568-575
|
artikel
|
| 24 |
Development of a hagfish skin gelatin film containing cinnamon bark essential oil
|
Kim, Hyeri
|
|
2018
|
96 |
C |
p. 583-588
|
artikel
|
| 25 |
Dual extrusion 3D printing of mashed potatoes/strawberry juice gel
|
Liu, Zhenbin
|
|
2018
|
96 |
C |
p. 589-596
|
artikel
|
| 26 |
Editorial Board
|
|
|
2018
|
96 |
C |
p. ii
|
artikel
|
| 27 |
Effect of adding potato maltodextrins on baking properties of triticale flour and quality of bread
|
Pycia, Karolina
|
|
2018
|
96 |
C |
p. 199-204
|
artikel
|
| 28 |
Effect of deodorization method on the chemical and nutritional properties of fish oil during refining
|
Song, Gongshuai
|
|
2018
|
96 |
C |
p. 560-567
|
artikel
|
| 29 |
Effect of gamma irradiation on the physicochemical properties and nutrient contents of peanut
|
Liu, Kunlun
|
|
2018
|
96 |
C |
p. 535-542
|
artikel
|
| 30 |
Effect of jabuticaba (Myrciaria jaboticaba (Vell) O. Berg) and jamelão (Syzygium cumini (L.) Skeels) peel powders as colorants on color-flavor congruence and acceptability of yogurts
|
Freitas-Sá, Daniela De Grandi Castro
|
|
2018
|
96 |
C |
p. 215-221
|
artikel
|
| 31 |
Effect of long-term storage on viability and acceptability of lyophilized and spray-dried synbiotic microcapsules in dry functional food formulations
|
Moumita, Sahoo
|
|
2018
|
96 |
C |
p. 127-132
|
artikel
|
| 32 |
Effect of multi-flash drying and microwave vacuum drying on the microstructure and texture of pumpkin slices
|
Monteiro, Ricardo Lemos
|
|
2018
|
96 |
C |
p. 612-619
|
artikel
|
| 33 |
Effect of process variables on the drying of guava pulp by cast-tape drying
|
Cichella Frabetti, Ana Caroline
|
|
2018
|
96 |
C |
p. 620-626
|
artikel
|
| 34 |
Effect of white kidney bean extracts on estimated glycemic index of different kinds of porridge
|
Ma, Yanli
|
|
2018
|
96 |
C |
p. 576-582
|
artikel
|
| 35 |
Effects of high pressure processing on the physical properties of fish ham prepared with farmed meagre (Argyrosomus regius) with reduced use of microbial transglutaminase
|
Ribeiro, Ana Teresa
|
|
2018
|
96 |
C |
p. 296-306
|
artikel
|
| 36 |
Effects of sodium hypochlorite and peroxyacetic acid on the inactivation of murine norovirus-1 in Chinese cabbage and green onion
|
Jeong, Myeong-In
|
|
2018
|
96 |
C |
p. 663-670
|
artikel
|
| 37 |
Efficacy of starter culture application using immersion technique on the characteristics of cooked-curd cheeses: Kashar cheese sample
|
Celik, Omer Faruk
|
|
2018
|
96 |
C |
p. 222-227
|
artikel
|
| 38 |
Encapsulation of vitamin C in a rebaudioside-sweetened model beverage using water in oil in water double emulsions
|
Kheynoor, Najme
|
|
2018
|
96 |
C |
p. 419-425
|
artikel
|
| 39 |
Enhanced cross-category models for predicting the total polyphenols, caffeine and free amino acids contents in Chinese tea using NIR spectroscopy
|
Wang, Jiahua
|
|
2018
|
96 |
C |
p. 90-97
|
artikel
|
| 40 |
Enhancing vitamin B12 in lupin tempeh by in situ fortification
|
Wolkers – Rooijackers, Judith C.M.
|
|
2018
|
96 |
C |
p. 513-518
|
artikel
|
| 41 |
Enhancing wheat muffin aroma through addition of germinated and fermented Australian sweet lupin (Lupinus angustifolius L.) and soybean (Glycine max L.) flour
|
Kaczmarska, Kornelia, T.
|
|
2018
|
96 |
C |
p. 205-214
|
artikel
|
| 42 |
Erratum to “Assessment of rheological and microstructural changes of soluble fiber from chia seeds during an in vitro micro-digestion” [LWT 95 (2018) 58–64]
|
Lazaro, Henry
|
|
2018
|
96 |
C |
p. 713-714
|
artikel
|
| 43 |
Evaluation of the antioxidant, anti-inflammatory and antimicrobial effects of catuaba, galangal, roseroot, maca root, guarana and polyfloral honey in sausages during storage
|
Półtorak, A.
|
|
2018
|
96 |
C |
p. 364-370
|
artikel
|
| 44 |
Fabrication of chitosan nanofibers containing tea tree oil liposomes against Salmonella spp. in chicken
|
Cui, Haiying
|
|
2018
|
96 |
C |
p. 671-678
|
artikel
|
| 45 |
Fermentation process of apple juice investigated by NMR spectroscopy
|
Cusano, Erica
|
|
2018
|
96 |
C |
p. 147-151
|
artikel
|
| 46 |
Fingerprint targeted compounds in authenticity of sugarcane honey - An approach based on chromatographic and statistical data
|
Silva, Pedro
|
|
2018
|
96 |
C |
p. 82-89
|
artikel
|
| 47 |
Formation of capsaicin loaded nanoemulsions with high pressure homogenization and ultrasonication
|
Akbas, Elif
|
|
2018
|
96 |
C |
p. 266-273
|
artikel
|
| 48 |
Formulation and storage effects on pomegranate smoothie phenolic composition, antioxidant capacity and color
|
Cano-Lamadrid, M.
|
|
2018
|
96 |
C |
p. 322-328
|
artikel
|
| 49 |
Gamma-glutamylation of the white particulates of sufu and simultaneous synthesis of multiple acceptor amino acids-containing γ-glutamyl peptides: Favorable catalytic actions of glutaminase
|
Yang, Juan
|
|
2018
|
96 |
C |
p. 315-321
|
artikel
|
| 50 |
Growth delay analysis of high-salt injured Escherichia coli O157:H7 in fermented soybean paste by real-time PCR and comparison of this method with other estimation methods
|
Hosotani, Yukie
|
|
2018
|
96 |
C |
p. 426-431
|
artikel
|
| 51 |
How extraction method affects the physicochemical and functional properties of chia proteins
|
Coelho, Michele Silveira
|
|
2018
|
96 |
C |
p. 26-33
|
artikel
|
| 52 |
Impact of acidification and protein fortification on rheological and thermal properties of wheat, corn, potato and tapioca starch-based gluten-free bread doughs
|
Villanueva, Marina
|
|
2018
|
96 |
C |
p. 446-454
|
artikel
|
| 53 |
Impact of a thermisation treatment on oxytetracycline spiked ovine milk: Fate of the molecule and technological implications
|
Cabizza, Roberto
|
|
2018
|
96 |
C |
p. 236-243
|
artikel
|
| 54 |
Impact of in situ formed exopolysaccharides on dough performance and quality of Chinese steamed bread
|
Tang, Xiaojuan
|
|
2018
|
96 |
C |
p. 519-525
|
artikel
|
| 55 |
Impact of soybean protein isolate-chitosan edible coating on the softening of apricot fruit during storage
|
Zhang, Lifen
|
|
2018
|
96 |
C |
p. 604-611
|
artikel
|
| 56 |
Improving functional properties of “Piel de Sapo” melon juice by addition of a Lippia citriodora natural extract and probiotic-type lactic acid bacteria
|
Rúa, Javier
|
|
2018
|
96 |
C |
p. 75-81
|
artikel
|
| 57 |
Inactivation of foodborne pathogens influenced by dielectric properties, relevant to sugar contents, in chili sauce by 915 MHz microwaves
|
Kim, Woo-Ju
|
|
2018
|
96 |
C |
p. 111-118
|
artikel
|
| 58 |
Incorporation of spice essential oils into poly-lactic acid film matrix with the aim of extending microbiological and sensorial shelf life of ground beef
|
Talebi, Fazeleh
|
|
2018
|
96 |
C |
p. 482-490
|
artikel
|
| 59 |
Influence of cooking methods on protein modification and in vitro digestibility of hairtail (Thichiurus lepturus) fillets
|
Semedo Tavares, Wilson P.
|
|
2018
|
96 |
C |
p. 476-481
|
artikel
|
| 60 |
Influence of frozen storage on quality of multigrain dough, par baked and ready to eat thalipeeth with additives
|
Gaikwad, Sonali
|
|
2018
|
96 |
C |
p. 350-356
|
artikel
|
| 61 |
Inhibitory effect of chlorine dioxide (ClO2) fumigation on growth and patulin production and its mechanism in Penicillum expansum
|
Zhang, Xiao-min
|
|
2018
|
96 |
C |
p. 335-343
|
artikel
|
| 62 |
Initial stages of minimal processing of red beets result in significant loss of bioactive compounds
|
Preczenhak, Ana Paula
|
|
2018
|
96 |
C |
p. 439-445
|
artikel
|
| 63 |
Investigation on “spontaneous fermentation” and the productivity of microbial exopolysaccharides by Lactobacillus plantarum and Pediococcus pentosaceus isolated from wheat bran sourdough
|
Abedfar, Abbas
|
|
2018
|
96 |
C |
p. 686-693
|
artikel
|
| 64 |
In vitro fermentation of six kinds of edible mushrooms and its effects on fecal microbiota composition
|
Zhao, Ruiqiu
|
|
2018
|
96 |
C |
p. 627-635
|
artikel
|
| 65 |
Isolation and identification of phenolic compounds in Chinese purple yam and evaluation of antioxidant activity
|
Zhang, Junhong
|
|
2018
|
96 |
C |
p. 161-165
|
artikel
|
| 66 |
Microfluidization and atomization pressure during microencapsulation process: Microstructure, hygroscopicity, dissolution and flow properties
|
Pereyra-Castro, S.C.
|
|
2018
|
96 |
C |
p. 378-385
|
artikel
|
| 67 |
Microstructure and bioaccessibility of different carotenoid species as affected by hot air drying: Study on carrot, sweet potato, yellow bell pepper and broccoli
|
Zhang, Zhongyuan
|
|
2018
|
96 |
C |
p. 357-363
|
artikel
|
| 68 |
Novel application of CO2-assisted high pressure processing in cucumber juice and apple juice
|
Zhao, Liang
|
|
2018
|
96 |
C |
p. 491-498
|
artikel
|
| 69 |
Nutritional characteristics of Croatian whey cheese (Bračka skuta) produced in different stages of lactation
|
Rako, Ante
|
|
2018
|
96 |
C |
p. 657-662
|
artikel
|
| 70 |
Optimization of palm oil in water nano-emulsion with curcumin using microfluidizer and response surface methodology
|
Raviadaran, Revathi
|
|
2018
|
96 |
C |
p. 58-65
|
artikel
|
| 71 |
Optimization of Roba1 extrusion conditions and bean extrudate properties using response surface methodology and multi-response desirability function
|
Natabirwa, Hedwig
|
|
2018
|
96 |
C |
p. 411-418
|
artikel
|
| 72 |
Oxidation kinetics of sardine oil in the presence of commercial immobilized lipases commonly used as biocatalyst
|
Solaesa, Ángela García
|
|
2018
|
96 |
C |
p. 228-235
|
artikel
|
| 73 |
Physical properties and sensory analysis of galacto-oligosaccharide glassy confections
|
Lans, Alexa M.
|
|
2018
|
96 |
C |
p. 499-506
|
artikel
|
| 74 |
Physico-mechanical and structural characteristics of starch/polyvinyl alcohol/nano-titania photocatalytic antimicrobial composite films
|
Lin, Derong
|
|
2018
|
96 |
C |
p. 704-712
|
artikel
|
| 75 |
Potential application of monoglyceride structured emulsions as delivery systems of probiotic bacteria in reduced saturated fat ice cream
|
Calligaris, Sonia
|
|
2018
|
96 |
C |
p. 329-334
|
artikel
|
| 76 |
Potential of polymer stabilized nano-liposomes to enhance antimicrobial activity of nisin Z against foodborne pathogens
|
Niaz, Taskeen
|
|
2018
|
96 |
C |
p. 98-110
|
artikel
|
| 77 |
Production of a recombinant carrot antifreeze protein by Pichia pastoris GS115 and its cryoprotective effects on frozen dough properties and bread quality
|
Liu, Mei
|
|
2018
|
96 |
C |
p. 543-550
|
artikel
|
| 78 |
Protein recovered from meat co-products and processing streams as pork meat replacers in Irish breakfast sausages formulations
|
Álvarez, Carlos
|
|
2018
|
96 |
C |
p. 679-685
|
artikel
|
| 79 |
Quantification and visualization of α-tocopherol in oil-in-water emulsion based delivery systems by Raman microspectroscopy
|
Wang, Kaiqiang
|
|
2018
|
96 |
C |
p. 66-74
|
artikel
|
| 80 |
Quickly verifying the antioxidant contribution of the individual composition in natural antioxidants by HPLC-free radical scavenging detection
|
Wang, Lu
|
|
2018
|
96 |
C |
p. 461-468
|
artikel
|
| 81 |
Quinoa germ and starch separation by wet milling, performance and characterization of the fractions
|
Mufari, Jesica R.
|
|
2018
|
96 |
C |
p. 527-534
|
artikel
|
| 82 |
Rapid profiling of volatile compounds in green teas using Micro-Chamber/Thermal Extractor combined with thermal desorption coupled to gas chromatography-mass spectrometry followed by multivariate statistical analysis
|
Yang, Yanqin
|
|
2018
|
96 |
C |
p. 42-50
|
artikel
|
| 83 |
Schinus molle L. essential oil-loaded chitosan nanoparticles: Preparation, characterization, antifungal and anti-aflatoxigenic properties
|
López-Meneses, A.K.
|
|
2018
|
96 |
C |
p. 597-603
|
artikel
|
| 84 |
Simultaneous application of ultrasounds and firming agents to improve the quality properties of osmotic + freeze-dried foods
|
Prosapio, Valentina
|
|
2018
|
96 |
C |
p. 402-410
|
artikel
|
| 85 |
Structure-fracture relationships in chocolate systems
|
Zhao, Huanhuan
|
|
2018
|
96 |
C |
p. 281-287
|
artikel
|
| 86 |
Synergistic effect of low power ultrasonication on antimicrobial activity of cecropin P1 against E. coli in food systems
|
Fitriyanti, Maya
|
|
2018
|
96 |
C |
p. 175-181
|
artikel
|
| 87 |
Tapioca starch-pullulan interaction during gelation and retrogradation
|
Sheng, Long
|
|
2018
|
96 |
C |
p. 432-438
|
artikel
|
| 88 |
The description of oil absorption behavior of potato chips during the frying
|
Zhang, Yang
|
|
2018
|
96 |
C |
p. 119-126
|
artikel
|
| 89 |
The effect of Plantago seeds and husk on wheat dough and bread functional properties
|
Pejcz, Ewa
|
|
2018
|
96 |
C |
p. 371-377
|
artikel
|
| 90 |
The effects of different thermal treatments on amino acid contents and chemometric-based identification of overheated honey
|
Zhao, Haoan
|
|
2018
|
96 |
C |
p. 133-139
|
artikel
|
| 91 |
The mathematical prediction model for the oxidative stability of vegetable oils by the main fatty acids composition and thermogravimetric analysis
|
Li, Jinwei
|
|
2018
|
96 |
C |
p. 51-57
|
artikel
|
| 92 |
The use of microfluidization for the production of xanthan and citrus fiber-based gluten-free corn breads
|
Ozturk, Oguz Kaan
|
|
2018
|
96 |
C |
p. 34-41
|
artikel
|
| 93 |
Unpurified Gelidium-extracted carbohydrate-rich fractions improve probiotic protection during storage
|
Alehosseini, Ali
|
|
2018
|
96 |
C |
p. 694-703
|
artikel
|
| 94 |
Use of succinyl chitosan as fat replacer on cake formulations
|
Rios, Raquel V.
|
|
2018
|
96 |
C |
p. 260-265
|
artikel
|
| 95 |
Using brewer's spent grain to formulate culture media for the production of bacteriocins using Patagonian strains
|
Paz, Alicia
|
|
2018
|
96 |
C |
p. 166-174
|
artikel
|
| 96 |
UV-A activated TiO2 embedded biodegradable polymer film for antimicrobial food packaging application
|
Xie, Jing
|
|
2018
|
96 |
C |
p. 307-314
|
artikel
|
| 97 |
Viability of Lactobacillus acidophilus NRRL B-4495 encapsulated with high maize starch, maltodextrin, and gum arabic
|
Reyes, Vondel
|
|
2018
|
96 |
C |
p. 642-647
|
artikel
|
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