| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Assessment of yeasts for apple juice fermentation and production of cider volatile compounds
|
Lorenzini, Marilinda
|
|
2019
|
99 |
C |
p. 224-230
|
artikel
|
| 2 |
Changes in quality, bioactive compounds, fatty acids, tocopherols, and phenolic composition in oven- and microwave-roasted poppy seeds and oil
|
Ghafoor, Kashif
|
|
2019
|
99 |
C |
p. 490-496
|
artikel
|
| 3 |
Changes in soy protein immunoglobulin E reactivity, protein degradation, and conformation through fermentation with Lactobacillus plantarum strains
|
Rui, Xin
|
|
2019
|
99 |
C |
p. 156-165
|
artikel
|
| 4 |
Comparative analysis of pomelo volatiles using headspace-solid phase micro-extraction and solvent assisted flavour evaporation
|
Vivian Goh, Rui Min
|
|
2019
|
99 |
C |
p. 328-345
|
artikel
|
| 5 |
Comparison of quality protein maize (QPM) and normal maize with respect to properties of instant porridge
|
Kaur, Navjot
|
|
2019
|
99 |
C |
p. 291-298
|
artikel
|
| 6 |
Convective drying and quality attributes of elephant foot yam (Amorphophallus paeoniifolius)
|
Srikanth, K.S.
|
|
2019
|
99 |
C |
p. 8-16
|
artikel
|
| 7 |
Cooking quality, digestibility, and sensory properties of proso millet pasta as impacted by amylose content and prolamin profile
|
Cordelino, Ingrid G.
|
|
2019
|
99 |
C |
p. 1-7
|
artikel
|
| 8 |
Corrigendum to “Determination of ten sulfonamides in honey using tetrahydrofuran salting out liquid Liquid extraction and monolithic silica column” [LWT 96C (2018) 7–12]
|
Kadziński, Leszek
|
|
2019
|
99 |
C |
p. 607
|
artikel
|
| 9 |
Detection of Listeria monocytogenes using Dynabeads® anti-Listeria combined with real-time PCR in soybean sprouts
|
Wei, Shuai
|
|
2019
|
99 |
C |
p. 533-539
|
artikel
|
| 10 |
Development of a multifunctional yogurt-like product from germinated brown rice
|
Cáceres, Patricio J.
|
|
2019
|
99 |
C |
p. 306-312
|
artikel
|
| 11 |
Development of a novel colorimetric food package label for monitoring lean pork freshness
|
Chen, Hui-zhi
|
|
2019
|
99 |
C |
p. 43-49
|
artikel
|
| 12 |
Development of an UHPLC-Q-Orbitrap HRMS method for simultaneous determination of mycotoxins and isoflavones in soy-based burgers
|
Rodríguez-Carrasco, Yelko
|
|
2019
|
99 |
C |
p. 34-42
|
artikel
|
| 13 |
Different variations in structures of A- and B-type starches subjected to microwave treatment and their relationships with digestibility
|
Xu, Xiaojuan
|
|
2019
|
99 |
C |
p. 179-187
|
artikel
|
| 14 |
Dried date paste as carrier of the proposed probiotic Bacillus coagulans BC4 and viability assessment during storage and simulated gastric passage
|
Marcial-Coba, Martín Sebastián
|
|
2019
|
99 |
C |
p. 197-201
|
artikel
|
| 15 |
Effect of different drying methods on the sensory quality and chemical components of black tea
|
Qu, Fengfeng
|
|
2019
|
99 |
C |
p. 112-118
|
artikel
|
| 16 |
Effect of different quantities of miracle fruit on sour and bitter beverages
|
Andrade, Amanda Cristina
|
|
2019
|
99 |
C |
p. 89-97
|
artikel
|
| 17 |
Effect of frying oil degradation on surface tension and wettability
|
Sahasrabudhe, Shreya N.
|
|
2019
|
99 |
C |
p. 519-524
|
artikel
|
| 18 |
Effect of high voltage electrostatic field treatment on thawing characteristics and post-thawing quality of lightly salted, frozen pork tenderloin
|
Jia, Guoliang
|
|
2019
|
99 |
C |
p. 268-275
|
artikel
|
| 19 |
Effect of inlet air temperature and gum Arabic concentration on encapsulation of probiotics by spray drying
|
Arepally, Divyasree
|
|
2019
|
99 |
C |
p. 583-593
|
artikel
|
| 20 |
Effect of microwave power and blanching time in relation to different geometric shapes of vegetables
|
Liburdi, Katia
|
|
2019
|
99 |
C |
p. 497-504
|
artikel
|
| 21 |
Effect of reversible permeabilization in combination with different drying methods on the structure and sensorial quality of dried basil (Ocimum basilicum L.) leaves
|
Telfser, Anna
|
|
2019
|
99 |
C |
p. 148-155
|
artikel
|
| 22 |
Effect of sodium carbonate solution pretreatment on drying kinetics, antioxidant capacity changes, and final quality of wolfberry (Lycium barbarum) during drying
|
Zhao, Dandan
|
|
2019
|
99 |
C |
p. 254-261
|
artikel
|
| 23 |
Effect of steam treatment on the profile of bioactive compounds and antioxidant activity of defective roasted coffee (Coffea canephora)
|
Kalschne, Daneysa Lahis
|
|
2019
|
99 |
C |
p. 364-370
|
artikel
|
| 24 |
Effects of a freeze-thaw-pressing muscle separation on the biochemical quality and self-stability of leg meat from red snow crab (Chionoecetes japonicus)
|
Jun, Joon-Young
|
|
2019
|
99 |
C |
p. 276-282
|
artikel
|
| 25 |
Effects of different sugars on the thermal properties and microstructures of Mandarin fish (Siniperca chuats)
|
Wang, Lan
|
|
2019
|
99 |
C |
p. 84-88
|
artikel
|
| 26 |
Effects of manufacturing conditions on the foaming properties of milk and sensory characteristics of foamed milk
|
Hatakeyama, Shinichiro
|
|
2019
|
99 |
C |
p. 555-561
|
artikel
|
| 27 |
Effects of microbial transglutaminase treatment on physiochemical properties and emulsifying functionality of faba bean protein isolate
|
Liu, Chang
|
|
2019
|
99 |
C |
p. 396-403
|
artikel
|
| 28 |
Effects of organic and conventional farming on the physicochemical and functional properties of jujube fruit
|
Reche, J.
|
|
2019
|
99 |
C |
p. 438-444
|
artikel
|
| 29 |
Effects of suboptimal growth conditions on the subsequent UV-C resistance of Listeria monocytogenes in coconut liquid endosperm and apple juice
|
Gabriel, Alonzo A.
|
|
2019
|
99 |
C |
p. 460-467
|
artikel
|
| 30 |
Encapsulation of bacteriophage T4 in mannitol-alginate dry macrospheres and survival in simulated gastrointestinal conditions
|
Śliwka, Paulina
|
|
2019
|
99 |
C |
p. 238-243
|
artikel
|
| 31 |
Enzymatic modification of grapeseed (Vitis vinifera L.) oil aiming to obtain dietary triacylglycerols in a batch reactor
|
Bassan, Natalia
|
|
2019
|
99 |
C |
p. 600-606
|
artikel
|
| 32 |
Evaluating of quality of rice bran protein concentrate prepared by a combination of isoelectronic precipitation and electrolyzed water treatment
|
Watanabe, Masanori
|
|
2019
|
99 |
C |
p. 262-267
|
artikel
|
| 33 |
Evaluation of ultrasound assisted and conventional methods for production of olive pomace oil enriched in sterols and squalene
|
Chanioti, Sofia
|
|
2019
|
99 |
C |
p. 209-216
|
artikel
|
| 34 |
Extrusion cooking increases soluble dietary fibre of lupin seed coat
|
Zhong, Liezhou
|
|
2019
|
99 |
C |
p. 547-554
|
artikel
|
| 35 |
Fate of zearalenone, deoxynivalenol and deoxynivalenol-3-glucoside during malting process
|
Pascari, Xenia
|
|
2019
|
99 |
C |
p. 540-546
|
artikel
|
| 36 |
FTIR-ATR determination of protein content to evaluate whey protein concentrate adulteration
|
Andrade, Jonathan
|
|
2019
|
99 |
C |
p. 166-172
|
artikel
|
| 37 |
Gamma-irradiation induced effects on biogenic amine formation and quality of frog legs (Rana esculenta) during storage
|
Büyükdeveci, Miray Etyemez
|
|
2019
|
99 |
C |
p. 379-386
|
artikel
|
| 38 |
Gelling properties of vacuum-freeze dried surimi powder as influenced by heating method and microbial transglutaminase
|
Guo, Xiujin
|
|
2019
|
99 |
C |
p. 105-111
|
artikel
|
| 39 |
IFC - Aims & Scope, Copyright, Publication information, Orders & Claims, Advertising information, Author inquiries, Permissions, Funding body, Permanence of paper and GFA link in double column
|
|
|
2019
|
99 |
C |
p. IFC
|
artikel
|
| 40 |
Impact of fermentation on in vitro bioaccessibility of phenolic compounds of tef injera
|
Shumoy, Habtu
|
|
2019
|
99 |
C |
p. 313-318
|
artikel
|
| 41 |
Improved probiotic survival to in vitro gastrointestinal stress in a mousse containing Lactobacillus acidophilus La-5 microencapsulated with inulin by spray drying
|
Xavier dos Santos, Douglas
|
|
2019
|
99 |
C |
p. 404-410
|
artikel
|
| 42 |
Improving quality and shelf-life of whole chilled Pacific white shrimp (Litopenaeus vannamei) by ozone technology combined with modified atmosphere packaging
|
Gonçalves, Alex Augusto
|
|
2019
|
99 |
C |
p. 568-575
|
artikel
|
| 43 |
Influence of biopolymers and freeze-drying shelf temperature on the quality of a mandarin snack
|
Martínez-Navarrete, N.
|
|
2019
|
99 |
C |
p. 57-61
|
artikel
|
| 44 |
Inhibitory effects of high pressure treatment on microbial growth and biogenic amine formation in marinated herring (Clupea harengus) inoculated with Morganella psychrotolerans
|
Ucak, Ilknur
|
|
2019
|
99 |
C |
p. 50-56
|
artikel
|
| 45 |
In vitro bioaccessibility and bioavailability of iron from breads fortified with microencapsulated iron
|
Bryszewska, Malgorzata Anita
|
|
2019
|
99 |
C |
p. 431-437
|
artikel
|
| 46 |
In vitro investigation of health-promoting benefits of fermented camel sausage by novel probiotic Lactobacillus plantarum: A comparative study with beef sausages
|
Ayyash, Mutamed
|
|
2019
|
99 |
C |
p. 346-354
|
artikel
|
| 47 |
Isolation and characterization of melanin from black garlic and sepia ink
|
Wang, Long-Feng
|
|
2019
|
99 |
C |
p. 17-23
|
artikel
|
| 48 |
Liposome-whey protein interactions and its relation to emulsifying properties
|
Yi, Xiangzhou
|
|
2019
|
99 |
C |
p. 505-512
|
artikel
|
| 49 |
Mould starter selection for extended solid-state fermentation of quinoa
|
Starzyńska-Janiszewska, Anna
|
|
2019
|
99 |
C |
p. 231-237
|
artikel
|
| 50 |
Myofibrillar protein–curcumin nanocomplexes prepared at different ionic strengths to improve oxidative stability of marinated chicken meat products
|
Wu, Changling
|
|
2019
|
99 |
C |
p. 69-76
|
artikel
|
| 51 |
New method based on Solid Phase Microextraction and Multidimensional gas chromatography-mass spectrometry to determine pesticides in strawberry jam
|
Ruiz del Castillo, Maria Luisa
|
|
2019
|
99 |
C |
p. 283-290
|
artikel
|
| 52 |
Optimal combination of multiple cryoprotectants and freezing-thawing conditions for high lactobacilli survival rate during freezing and frozen storage
|
Wang, Guangqiang
|
|
2019
|
99 |
C |
p. 217-223
|
artikel
|
| 53 |
Optimization of composite dough for the enrichment of bread crust with antifungal active compounds
|
Debonne, Els
|
|
2019
|
99 |
C |
p. 417-422
|
artikel
|
| 54 |
Optimization of fermentation medium for a newly isolated yeast strain (Zygosaccharomyces rouxii JM-C46) and evaluation of factors affecting biosynthesis of D-arabitol
|
Guo, Qi
|
|
2019
|
99 |
C |
p. 319-327
|
artikel
|
| 55 |
Optimization of proteolysis and angiotensin converting enzyme inhibition activity in a model cheese using response surface methodology
|
Sahingil, D.
|
|
2019
|
99 |
C |
p. 525-532
|
artikel
|
| 56 |
Peeling of kiwifruit using infrared heating technology: A feasibility and optimization study
|
Mohammadi, Zahra
|
|
2019
|
99 |
C |
p. 128-137
|
artikel
|
| 57 |
Physicochemical and microbial changes in yogurts produced under different pressure and temperature conditions
|
Lopes, Rita P.
|
|
2019
|
99 |
C |
p. 423-430
|
artikel
|
| 58 |
Physicochemical properties of gari prepared from frozen cassava roots
|
Oyeyinka, Samson A.
|
|
2019
|
99 |
C |
p. 594-599
|
artikel
|
| 59 |
Potential application of infrared assisted freeze drying (IRAFD) for banana snacks: Drying kinetics, energy consumption, and texture
|
Khampakool, Apinya
|
|
2019
|
99 |
C |
p. 355-363
|
artikel
|
| 60 |
Production and stability of probiotic cocoa juice with sucralose as sugar substitute during refrigerated storage
|
Santos Filho, Antonio Luiz dos
|
|
2019
|
99 |
C |
p. 371-378
|
artikel
|
| 61 |
Production of mango leathers by cast-tape drying: Product characteristics and sensory evaluation
|
da Silva Simão, Raquel
|
|
2019
|
99 |
C |
p. 445-452
|
artikel
|
| 62 |
Properties of polysaccharides and glutamine transaminase used in mozzarella cheese as texturizer and crosslinking agents
|
Li, Hongjuan
|
|
2019
|
99 |
C |
p. 411-416
|
artikel
|
| 63 |
Protection and delivery of mandarin (Citrus reticulata Blanco) peel extracts by encapsulation of whey protein concentrate nanoparticles
|
Hu, Yan
|
|
2019
|
99 |
C |
p. 24-33
|
artikel
|
| 64 |
Protection effect of sodium alginate against heat-induced structural changes of lactoferrin molecules at neutral pH
|
Li, Quanyang
|
|
2019
|
99 |
C |
p. 513-518
|
artikel
|
| 65 |
RAPD-PCR characterisation of two Enterococcus lactis strains and their potential on Listeria monocytogenes growth behaviour in stored chicken breast meats: Generalised linear mixed-effects approaches
|
Ben Braïek, Olfa
|
|
2019
|
99 |
C |
p. 244-253
|
artikel
|
| 66 |
Rapid and simple identification of two closely-related snow crabs (Chionoecetes opilio and C. japonicus) by direct triplex PCR
|
Kang, Tae Sun
|
|
2019
|
99 |
C |
p. 562-567
|
artikel
|
| 67 |
Selection of an autochthonous yeast starter culture for industrial production of Primitivo “Gioia del Colle” PDO/DOC in Apulia (Southern Italy)
|
Tufariello, M.
|
|
2019
|
99 |
C |
p. 188-196
|
artikel
|
| 68 |
Specialty rice malt optimization and improvement of rice malt beer aspect and aroma
|
Ceccaroni, Dayana
|
|
2019
|
99 |
C |
p. 299-305
|
artikel
|
| 69 |
Stabilization of sourdough starter by spray drying technique: New breadmaking perspective
|
Reale, Anna
|
|
2019
|
99 |
C |
p. 468-475
|
artikel
|
| 70 |
Statistical optimization of enzymatic hydrolysis of rice bran protein concentrate for enhanced hydrolysate production by papain
|
Singh, Tajendra Pal
|
|
2019
|
99 |
C |
p. 77-83
|
artikel
|
| 71 |
Structure and property changes of the maltose-glycated caseinate prepared through the Maillard reaction in an ionic liquid medium
|
Xu, Wei
|
|
2019
|
99 |
C |
p. 483-489
|
artikel
|
| 72 |
The antioxidant activity of nanoemulsions based on lipids and peptides from Spirulina sp. LEB18
|
Costa, Andressa Maio
|
|
2019
|
99 |
C |
p. 173-178
|
artikel
|
| 73 |
The apoptosis of Staphylococcus aureus induced by glycinin basic peptide through ROS oxidative stress response
|
Ning, Hou-Qi
|
|
2019
|
99 |
C |
p. 62-68
|
artikel
|
| 74 |
The effect of high-CO2 atmosphere in packaging of pork from pigs supplemented with rapeseed oil and antioxidants on oxidation processes
|
Brodowska, Marta
|
|
2019
|
99 |
C |
p. 576-582
|
artikel
|
| 75 |
The functional potential of immortelle (Helichrysum italicum) based edible films reinforced with proteins and hydrogel particles
|
Karača, Sara
|
|
2019
|
99 |
C |
p. 387-395
|
artikel
|
| 76 |
Thermal assisted high-pressure processing of Indian gooseberry (Embilica officinalis L.) juice – Impact on colour and nutritional attributes
|
Raj, Anu S
|
|
2019
|
99 |
C |
p. 119-127
|
artikel
|
| 77 |
The role of calcium in wheat starch-Mesona chinensis polysaccharide gels: Rheological properties, in vitro digestibility and enzyme inhibitory activities
|
Yuris, Anynda
|
|
2019
|
99 |
C |
p. 202-208
|
artikel
|
| 78 |
The W/O/W emulsion containing FeSO4 in the different phases alters the hedonic thresholds in milk-based dessert
|
Simiqueli, Andréa Alves
|
|
2019
|
99 |
C |
p. 98-104
|
artikel
|
| 79 |
Understanding the shear and extensional properties of pomace-fibre suspensions prior to the spray drying process
|
Rozali, Siti N.M.
|
|
2019
|
99 |
C |
p. 138-147
|
artikel
|
| 80 |
Using emulsion gels made with sonicated soy protein isolate dispersions to replace fat in frankfurters
|
Paglarini, Camila de Souza
|
|
2019
|
99 |
C |
p. 453-459
|
artikel
|
| 81 |
Waxy starch as dough component and anti-staling agent in gluten-free bread
|
Witczak, Mariusz
|
|
2019
|
99 |
C |
p. 476-482
|
artikel
|
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