| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Absence of a continuous water spray system does not influence the microbiological contamination of the conveyor belts in chicken slaughterhouses
|
Soares, Vanessa Mendonça
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|
97 |
C |
p. 414-418
|
artikel
|
| 2 |
Antimicrobial polymer coatings with efficacy against pathogenic and spoilage microorganisms
|
Hung, Yu-Ting
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97 |
C |
p. 546-554
|
artikel
|
| 3 |
Anti quorum sensing and anti biofilm efficacy of cinnamaldehyde encapsulated chitosan nanoparticles against Pseudomonas aeruginosa PAO1
|
Subhaswaraj, Pattnaik
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97 |
C |
p. 752-759
|
artikel
|
| 4 |
A potential of brown rice polish as a substrate for the lactic acid and bioactive compounds production by the lactic acid bacteria newly isolated from cereal-based fermented products
|
Jukonyte, Ruta
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97 |
C |
p. 323-331
|
artikel
|
| 5 |
Applications and effects of monoglycerides on frozen dessert stability
|
Lee, L.Y.
|
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97 |
C |
p. 508-515
|
artikel
|
| 6 |
Ascorbic acid-enriched goat milk may be a suitable vehicle for iron fortification
|
Stewart, Robin J.C.
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97 |
C |
p. 491-495
|
artikel
|
| 7 |
Bacterial community succession and metabolite changes during sufu fermentation
|
Huang, Xiaoning
|
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97 |
C |
p. 537-545
|
artikel
|
| 8 |
Bacteriophages for pre- and post-contamination biocontrol of artificial Escherichia coli contamination in carrots
|
Vaidya, Aniruddha
|
|
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97 |
C |
p. 193-197
|
artikel
|
| 9 |
Banana liqueur: Optimization of the alcohol and sugar contents, sensory profile and analysis of volatile compounds
|
de Jesus Filho, Milton
|
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|
97 |
C |
p. 31-38
|
artikel
|
| 10 |
Biochemical properties of a novel chitosanase from Bacillus amyloliquefaciens and its use in membrane reactor
|
Qin, Zhen
|
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97 |
C |
p. 9-16
|
artikel
|
| 11 |
Biofilm reduction potential of micro-plasma discharged water (m-PDW) against the microbes isolated from a tofu manufacturing plant
|
Kim, Mi-Hyun
|
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97 |
C |
p. 719-724
|
artikel
|
| 12 |
Biogenic amine production by nonstarter strains of Lactobacillus curvatus and Lactobacillus paracasei in the model system of Dutch-type cheese
|
Pachlová, Vendula
|
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97 |
C |
p. 730-735
|
artikel
|
| 13 |
Cellulose acetate and adsorbents supported on cellulose fiber extracted from waxy corn husks for improving shelf life of frying oil
|
Udomkun, Patchimaporn
|
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97 |
C |
p. 45-52
|
artikel
|
| 14 |
Characterization and detection of adulterated whey protein supplements using stationary and time-resolved fluorescence spectroscopy
|
Pereira, Cristina Guimarães
|
|
|
97 |
C |
p. 180-186
|
artikel
|
| 15 |
Comparative analysis of chemical composition, antimicrobial and antioxidant activity of citrus essential oils from the main cultivated varieties in China
|
Guo, Jia-jing
|
|
|
97 |
C |
p. 825-839
|
artikel
|
| 16 |
Comparative dynamics of fish by-catch hydrolysis through chemical and microbial methods
|
Khiari, Zied
|
|
|
97 |
C |
p. 135-143
|
artikel
|
| 17 |
Comparative study of cooking quality, microstructure, and textural and sensory properties between fresh wheat noodles prepared using sodium chloride and salt substitutes
|
Tan, Hui-Ling
|
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|
97 |
C |
p. 396-403
|
artikel
|
| 18 |
Comparison between the 3M MDS® method and phenotypic methods to detect Salmonella spp. in foods
|
Bergamo, Greici
|
|
|
97 |
C |
p. 693-696
|
artikel
|
| 19 |
Comparison of traditional and backslopping methods for kefir fermentation based on physicochemical and microbiological characteristics
|
Kim, Dong-Hyeon
|
|
|
97 |
C |
p. 503-507
|
artikel
|
| 20 |
Core bacterial community of soy-daddawa: Insights from high-throughput DNA metabarcoding
|
Ezeokoli, Obinna T.
|
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97 |
C |
p. 61-66
|
artikel
|
| 21 |
Determination of powder flow properties of skim milk powder produced from high-pressure homogenization treated milk concentrates during storage
|
Mercan, Emin
|
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|
97 |
C |
p. 279-288
|
artikel
|
| 22 |
Development and comparison of a porcine gelatin detection system targeting mitochondrial markers for Halal authentication
|
Kang, Su San Na
|
|
|
97 |
C |
p. 697-702
|
artikel
|
| 23 |
Development and validation of UHPLC-HRMS methodology for the determination of flavonoids, amino acids and organosulfur compounds in black onion, a novel derived product from fresh shallot onions (Allium cepa var. aggregatum)
|
Moreno-Rojas, José Manuel
|
|
|
97 |
C |
p. 376-383
|
artikel
|
| 24 |
Development of a starch/gum-based edible coating for rice cakes to retard retrogradation during storage
|
Eom, Haeyoung
|
|
|
97 |
C |
p. 516-522
|
artikel
|
| 25 |
Development of healthy crispy carrot snacks using sequential infrared blanching and hot air drying method
|
Chen, Jing
|
|
|
97 |
C |
p. 469-475
|
artikel
|
| 26 |
Dynamic of biogenic amines and precursor amino acids during cabernet sauvignon vinification
|
Henríquez-Aedo, Karem
|
|
|
97 |
C |
p. 238-244
|
artikel
|
| 27 |
Edible films and coatings based on mango (var. Ataulfo) by-products to improve gas transfer rate of peach
|
Torres-León, Cristian
|
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|
97 |
C |
p. 624-631
|
artikel
|
| 28 |
Effect of grape (Vitis labrusca L.) pomace dried by different methods on physicochemical, microbiological and bioactive properties of yoghurt
|
Demirkol, Melike
|
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|
97 |
C |
p. 770-777
|
artikel
|
| 29 |
Effect of infrared heating of pre-soaked whole and dehulled bambara groundnut (Vigna subterranea) seeds on their cooking characteristics and microstructure
|
Ogundele, Opeolu M.
|
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97 |
C |
p. 581-587
|
artikel
|
| 30 |
Effect of lactic acid and ajwain (Carum copticum) on the biogenic amines and quality of refrigerated common carp (Cyprinus carpio)
|
Noori, Seyyed Mohammad Ali
|
|
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97 |
C |
p. 434-439
|
artikel
|
| 31 |
Effect of microwave-assisted phosphorylation modification on the structural and foaming properties of egg white powder
|
Li, Peishan
|
|
|
97 |
C |
p. 151-156
|
artikel
|
| 32 |
Effect of regenerated cellulose fiber on the physicochemical properties and sensory characteristics of fat-reduced emulsified sausage
|
Zhao, Yinyu
|
|
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97 |
C |
p. 157-163
|
artikel
|
| 33 |
Effects of enzymatic hydrolysis on the chemical constituents in jujube alcoholic beverage fermented with Torulaspora delbrueckii
|
Guo, Jingjing
|
|
|
97 |
C |
p. 617-623
|
artikel
|
| 34 |
Effects of extraction pH of chia protein isolates on functional properties
|
López, Débora N.
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|
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97 |
C |
p. 523-529
|
artikel
|
| 35 |
Effects of Maillard reaction on bioactivities promotion of anchovy protein hydrolysate: The key role of MRPs and newly formed peptides with basic and aromatic amino acids
|
Zhao, Tiantian
|
|
|
97 |
C |
p. 245-253
|
artikel
|
| 36 |
Effects of proteolysis and transglutaminase crosslinking on physicochemical characteristics of walnut protein isolate
|
Shi, Ai-Min
|
|
|
97 |
C |
p. 662-667
|
artikel
|
| 37 |
Effects of solid-state fermentation and proteolytic hydrolysis on defatted soybean meal
|
Zhao, Yaqi
|
|
|
97 |
C |
p. 496-502
|
artikel
|
| 38 |
Effects of water extractable and unextractable pentosans on dough and bread properties of hard wheat cultivars
|
Arif, Saqib
|
|
|
97 |
C |
p. 736-742
|
artikel
|
| 39 |
Efficacy of commercial sanitizers against fungi of concern in the food industry
|
Bernardi, Angélica Olivier
|
|
|
97 |
C |
p. 25-30
|
artikel
|
| 40 |
Efficacy of limonene nano coatings on post-harvest shelf life of strawberries
|
Dhital, Rajiv
|
|
|
97 |
C |
p. 124-134
|
artikel
|
| 41 |
Electrospun thyme essential oil/gelatin nanofibers for active packaging against Campylobacter jejuni in chicken
|
Lin, Lin
|
|
|
97 |
C |
p. 711-718
|
artikel
|
| 42 |
Enhancing rosemary oil-in-water microfluidized nanoemulsion properties through formulation optimization by response surface methodology
|
Llinares, Rubén
|
|
|
97 |
C |
p. 370-375
|
artikel
|
| 43 |
Evaluation of chickpea as alternative to soy in plant-based beverages, fresh and fermented
|
Wang, Shi
|
|
|
97 |
C |
p. 570-572
|
artikel
|
| 44 |
Evaluation of Chios mastic gum as antimicrobial agent and matrix forming material targeting probiotic cell encapsulation for functional fermented milk production
|
Terpou, Antonia
|
|
|
97 |
C |
p. 109-116
|
artikel
|
| 45 |
Evaluation of probiotic Bacillus subtilis P229 isolated from cheonggukjang and its application in soybean fermentation
|
Jeon, Hye-Lin
|
|
|
97 |
C |
p. 94-99
|
artikel
|
| 46 |
Exopolysaccharide producing Lactobacillus plantarum SKT109 as adjunct culture in Cheddar cheese production
|
Wang, Ji
|
|
|
97 |
C |
p. 419-426
|
artikel
|
| 47 |
Extrusion cooking of cassava-soy flour with 200 g/kg wheat bran promotes slower oral processing during consumption of the instant porridge and higher derived satiety
|
Oladiran, Dolapo A.
|
|
|
97 |
C |
p. 778-786
|
artikel
|
| 48 |
Fat blocking roles of fish proteins in fried fish cake
|
Supawong, Supattra
|
|
|
97 |
C |
p. 462-468
|
artikel
|
| 49 |
Fermentative degradation of Patulin by Saccharomyces cerevisiae in aqueous solution
|
Li, Min
|
|
|
97 |
C |
p. 427-433
|
artikel
|
| 50 |
Food preservatives influence biofilm formation, gene expression and small RNAs in Salmonella enterica
|
Lamas, Alexandre
|
|
|
97 |
C |
p. 1-8
|
artikel
|
| 51 |
Fortification of puffed rice extrudates and rice noodles with different calcium salts: Physicochemical properties and calcium bioaccessibility
|
Janve, Madhura
|
|
|
97 |
C |
p. 67-75
|
artikel
|
| 52 |
Functional properties of protein isolates from bell pepper (Capsicum annuum L. var. annuum) seeds
|
Li, Mo
|
|
|
97 |
C |
p. 802-810
|
artikel
|
| 53 |
Gellan-based coatings incorporated with natural antimicrobials in fresh-cut strawberries: Microbiological and sensory evaluation through refrigerated storage
|
Tomadoni, B.
|
|
|
97 |
C |
p. 384-389
|
artikel
|
| 54 |
Histochemical and ultrastructural characterization of easy-to-cook and hard-to-cook carioca bean genotypes
|
Siqueira, Beatriz S.
|
|
|
97 |
C |
p. 117-123
|
artikel
|
| 55 |
Hot water treatment as a kill-step to inactivate Escherichia coli O157:H7, Salmonella enterica, Listeria monocytogenes and Enterococcus faecium on in-shell pecans
|
Kharel, Karuna
|
|
|
97 |
C |
p. 555-560
|
artikel
|
| 56 |
Identification of potential spoilage bacteria in farmed shrimp (Litopenaeus vannamei): Application of Relative Rate of Spoilage models in shelf life-prediction
|
Don, Sahna
|
|
|
97 |
C |
p. 295-301
|
artikel
|
| 57 |
IFC - Aims & Scope, Copyright, Publication information, Orders & Claims, Advertising information, Author inquiries, Permissions, Funding body, Permanence of paper and GFA link in double column
|
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|
|
97 |
C |
p. IFC
|
artikel
|
| 58 |
Immunomagnetic separation combined with RT-qPCR for evaluating the effect of disinfectant treatments against norovirus on food contact surfaces
|
Lee, Hee-Min
|
|
|
97 |
C |
p. 83-86
|
artikel
|
| 59 |
Improving survivability of Lactobacillus plantarum in alginate-chitosan beads reinforced by Na-tripolyphosphate dual cross-linking
|
Vaziri, Asma Sadat
|
|
|
97 |
C |
p. 440-447
|
artikel
|
| 60 |
Inactivation kinetics of pectin methyl esterase in the microwave-assisted pasteurization of orange juice
|
Brugos, Ana F.O.
|
|
|
97 |
C |
p. 603-609
|
artikel
|
| 61 |
Inactivation of Bacillus cereus spores in infant formula by combination of high pressure and trans-cinnamaldehyde
|
Cetin-Karaca, Hayriye
|
|
|
97 |
C |
p. 254-260
|
artikel
|
| 62 |
Inactivation of yeast in apple juice using gas-phase surface discharge plasma treatment with a spray reactor
|
Wang, Ying
|
|
|
97 |
C |
p. 530-536
|
artikel
|
| 63 |
Incorporation of natural colorants obtained from edible flowers in yogurts
|
Pires, Tânia C.S.P.
|
|
|
97 |
C |
p. 668-675
|
artikel
|
| 64 |
Industrial production of a balanced virgin olive oil
|
Vidal, Alfonso M.
|
|
|
97 |
C |
p. 588-596
|
artikel
|
| 65 |
Influence of acerola pulp concentration on mead production by Saccharomyces cerevisiae AWRI 796
|
Amorim, Thaíse Souza
|
|
|
97 |
C |
p. 561-569
|
artikel
|
| 66 |
Influence of different storage conditions on physical and sensory properties of freeze-dried Agaricus bisporus slices
|
Liuqing, Wang
|
|
|
97 |
C |
p. 164-171
|
artikel
|
| 67 |
Influence of ultrasound and vacuum assisted drying on papaya quality parameters
|
Vieira da Silva Júnior, Edvaldo
|
|
|
97 |
C |
p. 317-322
|
artikel
|
| 68 |
Inhibitory effects of chitosan on Cronobacter malonaticus cells and biofilm formation
|
Tong, Liaowang
|
|
|
97 |
C |
p. 302-307
|
artikel
|
| 69 |
Inoculation strategies to improve persistence and implantation of commercial S. cerevisiae strains in red wines produced with prefermentative cold soak
|
Maturano, Y.P.
|
|
|
97 |
C |
p. 648-655
|
artikel
|
| 70 |
Insights into a century of breeding of durum wheat in Tunisia: The properties of flours and starches isolated from landraces, old and modern genotypes
|
Boukid, Fatma
|
|
|
97 |
C |
p. 743-751
|
artikel
|
| 71 |
Interaction of salt content and processing conditions drives the quality response in streaky rashers
|
Delgado-Pando, Gonzalo
|
|
|
97 |
C |
p. 632-639
|
artikel
|
| 72 |
Investigation of inhibition of lipid oxidation by L-carnosine using an oxidized-myoglobin-mediated washed fish muscle system
|
Xiao, Shulan
|
|
|
97 |
C |
p. 703-710
|
artikel
|
| 73 |
Lipid fraction and fatty acid profile changes in low-salt fermented fish as affected by processing stage and inoculation of autochthonous starter cultures
|
Xu, Yanshun
|
|
|
97 |
C |
p. 289-294
|
artikel
|
| 74 |
Microbiological, physicochemical and sensory characteristics of Turkish fermented sausages (sucuk) coated with chitosan-essential oils
|
Demirok Soncu, Eda
|
|
|
97 |
C |
p. 198-204
|
artikel
|
| 75 |
Mineral profile as a potential parameter for verifying the authenticity of bracatinga honeydew honeys
|
Bergamo, Greici
|
|
|
97 |
C |
p. 390-395
|
artikel
|
| 76 |
Modeling inhibition effects of Lactobacillus plantarum subsp. plantarum CICC 6257 on growth of Listeria monocytogenes in ground pork stored at CO2-rich atmospheres
|
Zhang, Wenmin
|
|
|
97 |
C |
p. 811-817
|
artikel
|
| 77 |
Moringa oleifera seed extracts as promising natural thickening agents for food industry: Study of the thickening action in yogurt production
|
Cardines, Pedro H.F.
|
|
|
97 |
C |
p. 39-44
|
artikel
|
| 78 |
Non-destructive measurement of salt using NIR spectroscopy in the herring marinating process
|
Laub-Ekgreen, Maria Helbo
|
|
|
97 |
C |
p. 610-616
|
artikel
|
| 79 |
Nutritional quality, phenolics, and antioxidant capacity of mung bean paste obtained from seeds soaked in sodium bicarbonate
|
Sikora, Małgorzata
|
|
|
97 |
C |
p. 456-461
|
artikel
|
| 80 |
Optimization of fermentation parameters with magnetically immobilized Bacillus natto on Ginkgo seeds and evaluation of bioactivity and safety
|
Guo, Na
|
|
|
97 |
C |
p. 172-179
|
artikel
|
| 81 |
Optimization of gelatin extraction from chicken mechanically deboned meat residue using alkaline pre-treatment
|
Erge, Aydın
|
|
|
97 |
C |
p. 205-212
|
artikel
|
| 82 |
Physicochemical and antimicrobial properties of kefiran /waterborne polyurethane film incorporated with essential oils on refrigerated ostrich meat
|
Hedayati Rad, Fatemeh
|
|
|
97 |
C |
p. 794-801
|
artikel
|
| 83 |
Physicochemical characteristics and microbial safety of defatted bovine heart and its lipid extracted with supercritical-CO2 and solvent extraction
|
Rahman, M. Shafiur
|
|
|
97 |
C |
p. 355-361
|
artikel
|
| 84 |
Pigeon pea enzymatic protein hydrolysates and ultrafiltration peptide fractions as potential sources of antioxidant peptides: An in vitro study
|
Olagunju, Aderonke I.
|
|
|
97 |
C |
p. 269-278
|
artikel
|
| 85 |
Polyphenols of coloured-flesh potatoes as native antioxidants in stored fried snacks
|
Nemś, Agnieszka
|
|
|
97 |
C |
p. 597-602
|
artikel
|
| 86 |
Potato (Solanum tuberosum L.) nutritional changes associated with French fry processing: Comparison of low-temperature long-time and high-temperature short-time blanching and frying treatments
|
Ngobese, Nomali Z.
|
|
|
97 |
C |
p. 448-455
|
artikel
|
| 87 |
Pregelatinized starches enriched in slowly digestible and resistant fractions
|
Agama-Acevedo, Edith
|
|
|
97 |
C |
p. 187-192
|
artikel
|
| 88 |
Preparation of mango kernel fat stearin-based hard chocolate fats via physical blending and enzymatic interesterification
|
Jin, Jun
|
|
|
97 |
C |
p. 308-316
|
artikel
|
| 89 |
Probiotic characteristics in Saccharomyces cerevisiae strains: Properties for application in food industries
|
Fernandez-Pacheco, Pilar
|
|
|
97 |
C |
p. 332-340
|
artikel
|
| 90 |
Probiotic characterization and antioxidant properties of Weissella confusa KR780676, isolated from an Indian fermented food
|
Sharma, Shivangi
|
|
|
97 |
C |
p. 53-60
|
artikel
|
| 91 |
Process optimization and anti-oxidative activity of peanut meal Maillard reaction products
|
Qinzhu, Zeng
|
|
|
97 |
C |
p. 573-580
|
artikel
|
| 92 |
Process severity affects texture and color of potato strips baked in pilot-scale infrared Radiant Wall Oven
|
Kirmaci, Bilal
|
|
|
97 |
C |
p. 261-268
|
artikel
|
| 93 |
Production of recrystallized starch microspheres using water-in-water emulsion and multiple recycling of polyethylene glycol solution
|
Li, Bing-Zheng
|
|
|
97 |
C |
p. 76-82
|
artikel
|
| 94 |
Protein and lipid oxidations in jerky chicken and consequences on sensory quality
|
Silva, Fábio A.P.
|
|
|
97 |
C |
p. 341-348
|
artikel
|
| 95 |
Qualitative and quantitative analysis of chlorpyrifos residues in tea by surface-enhanced Raman spectroscopy (SERS) combined with chemometric models
|
Zhu, Jiaji
|
|
|
97 |
C |
p. 760-769
|
artikel
|
| 96 |
Quality analysis of commercial protein powder supplements and relation to characteristics declared by manufacturer
|
Sánchez-Oliver, A.J.
|
|
|
97 |
C |
p. 100-108
|
artikel
|
| 97 |
Quality aspects of fillet, loin and tail products made from live-stored feed-deprived Atlantic cod (Gadus morhua L.) at different times post mortem
|
Ageeva, Tatiana N.
|
|
|
97 |
C |
p. 656-661
|
artikel
|
| 98 |
Quality changes in fat-reduced sausages by partial replacing sodium chloride with other chloride salts during five weeks of refrigeration
|
Jin, Sang-Keun
|
|
|
97 |
C |
p. 818-824
|
artikel
|
| 99 |
Reduction of formaldehyde residues induced by the thermal decomposition of trimethylamine oxide during the processing and storage of jumbo squid (Dosidicus gigas)
|
Zhang, Tao
|
|
|
97 |
C |
p. 676-683
|
artikel
|
| 100 |
Sensory metabolites profiling in Myristica fragrans (Nutmeg) organs and in response to roasting as analyzed via chemometric tools
|
Farag, Mohamed A.
|
|
|
97 |
C |
p. 684-692
|
artikel
|
| 101 |
Shrinkage and deformation during convective drying of calcium alginate
|
Vargas, Pamela Oliveira
|
|
|
97 |
C |
p. 213-222
|
artikel
|
| 102 |
Spray- or freeze-drying of casein micelles loaded with Vitamin D2: Studies on storage stability and in vitro digestibility
|
Moeller, Henrike
|
|
|
97 |
C |
p. 87-93
|
artikel
|
| 103 |
Stability, physical properties and acceptance of salad dressings containing saffron (Crocus sativus) or pomegranate juice powder as affected by high shear (HS) and ultrasonication (US) process
|
Kaltsa, O.
|
|
|
97 |
C |
p. 404-413
|
artikel
|
| 104 |
Starch-gelatin antimicrobial packaging materials to extend the shelf life of chicken breast fillets
|
Moreno, Olga
|
|
|
97 |
C |
p. 483-490
|
artikel
|
| 105 |
Storage stability of sorghum phenolic extracts' flavones luteolin and apigenin
|
Bradwell, Jordan
|
|
|
97 |
C |
p. 787-793
|
artikel
|
| 106 |
Sweetness and sensory properties of commercial and novel oligosaccharides of prebiotic potential
|
Ruiz-Aceituno, Laura
|
|
|
97 |
C |
p. 476-482
|
artikel
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| 107 |
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