| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Adsorption and foaming properties of edible egg yolk peptide nanoparticles: Effect of particle aggregation
|
Xu, Mengyue
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|
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4 |
C |
p. 270-278
|
artikel
|
| 2 |
Alginate-based microparticles structured with different biopolymers and enriched with a phenolic-rich olive leaves extract: A physico-chemical characterization
|
Flamminii, Federica
|
|
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4 |
C |
p. 698-706
|
artikel
|
| 3 |
Analysis of apparent amylose content of market milled rice via digital image photometry using a smartphone camera
|
Tuaño, Arvin Paul P.
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|
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4 |
C |
p. 852-861
|
artikel
|
| 4 |
Analysis of the effect of recent reformulation strategies on the crystallization behaviour of cocoa butter and the structural properties of chocolate
|
Ewens, H.
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4 |
C |
p. 105-114
|
artikel
|
| 5 |
An overview of biodegradable packaging in food industry
|
Shaikh, Salman
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4 |
C |
p. 503-520
|
artikel
|
| 6 |
Antioxidant and antimicrobial activities and UPLC-ESI-MS/MS polyphenolic profile of sweet orange peel extracts
|
Shehata, Mohamed G.
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|
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4 |
C |
p. 326-335
|
artikel
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| 7 |
Application of non-target analysis to study the thermal transformation of malachite and leucomalachite green in brook trout and shrimp
|
Baesu, Anca
|
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4 |
C |
p. 707-715
|
artikel
|
| 8 |
A preliminary survey of antibiotic residues in frozen shrimp from retail stores in the United States
|
Davis, Robert P.
|
|
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4 |
C |
p. 679-683
|
artikel
|
| 9 |
A review on the food digestion in the digestive tract and the used in vitro models
|
Sensoy, Ilkay
|
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4 |
C |
p. 308-319
|
artikel
|
| 10 |
A semi dynamic in vitro digestion study of milk protein concentrate dispersions structured with different polysaccharides
|
Markussen, Jacob Østergaard
|
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4 |
C |
p. 250-261
|
artikel
|
| 11 |
Assessing the antioxidant and metabolic effect of an alpha-lipoic acid and acetyl-L-carnitine nutraceutical
|
Lopez-Maldonado, Alicia
|
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4 |
C |
p. 336-344
|
artikel
|
| 12 |
A summary of 2-, 3-MCPD esters and glycidyl ester occurrence during frying and baking processes
|
Goh, Kok Ming
|
|
|
4 |
C |
p. 460-469
|
artikel
|
| 13 |
Bioaccessibility of vitamin B12 synthesized by Propionibacterium freudenreichii and from products made with fermented wheat bran extract
|
Chamlagain, Bhawani
|
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4 |
C |
p. 499-502
|
artikel
|
| 14 |
Caenorhabditis elegans as a model for obesity research
|
Yue, Yiren
|
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4 |
C |
p. 692-697
|
artikel
|
| 15 |
Characterising the efficacy and bioavailability of bioactive peptides identified for attenuating muscle atrophy within a Vicia faba-derived functional ingredient
|
Corrochano, Alberto R.
|
|
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4 |
C |
p. 224-232
|
artikel
|
| 16 |
Characterization and gelling properties of a bioactive extract from Ascophyllum nodosum obtained using a chemical-free approach
|
Gómez-Mascaraque, Laura G.
|
|
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4 |
C |
p. 354-364
|
artikel
|
| 17 |
Cochineal carmine adsorbed on layered zinc hydroxide salt applied on mortadella to improve color stability
|
Ongaratto, Gabriela Cavalca
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|
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4 |
C |
p. 758-764
|
artikel
|
| 18 |
Comparison of alcalase- and pepsin-treated oilseed protein hydrolysates – Experimental validation of predicted antioxidant, antihypertensive and antidiabetic properties
|
Han, Ruixian
|
|
|
4 |
C |
p. 141-149
|
artikel
|
| 19 |
Complex coacervation of food grade antimicrobial lauric arginate with lambda carrageenan
|
Nallamilli, Trivikram
|
|
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4 |
C |
p. 53-62
|
artikel
|
| 20 |
Composition analysis and antioxidant activity evaluation of a high purity oligomeric procyanidin prepared from sea buckthorn by a green method
|
Zhu, Yulian
|
|
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4 |
C |
p. 840-851
|
artikel
|
| 21 |
Copper chelating protein hydrolysate from Salvia hispanica L. by pepsin-pancreatin treatment
|
B V, Latha
|
|
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4 |
C |
p. 829-839
|
artikel
|
| 22 |
Corrigendum to “Improved bioaccessibility of polymethoxyflavones loaded into high internal phase emulsions stabilized by biopolymeric complexes: A dynamic digestion study via TNO’s gastrointestinal model”[Curr Res Food Sci, Volume 2 (June 2020) 11–19]
|
Wijaya, Wahyu
|
|
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4 |
C |
p. 949
|
artikel
|
| 23 |
Crust treatments to reduce bread staling
|
Chen, Yi
|
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|
4 |
C |
p. 182-190
|
artikel
|
| 24 |
Curcumin reduced fat accumulation in Caenorhabditis elegans
|
Yue, Yiren
|
|
|
4 |
C |
p. 551-556
|
artikel
|
| 25 |
Deep learning and machine vision for food processing: A survey
|
Zhu, Lili
|
|
|
4 |
C |
p. 233-249
|
artikel
|
| 26 |
Detection of mold on the food surface using YOLOv5
|
Jubayer, Fahad
|
|
|
4 |
C |
p. 724-728
|
artikel
|
| 27 |
Detection of SARS-CoV-2 on surfaces in food retailers in Ontario
|
Singh, Maleeka
|
|
|
4 |
C |
p. 598-602
|
artikel
|
| 28 |
Development of microwave assisted-UV digestion using diluted reagents for the determination of total nitrogen in cereals by ion chromatography
|
Rastogi, Lori
|
|
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4 |
C |
p. 421-428
|
artikel
|
| 29 |
Editorial Board
|
|
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4 |
C |
p. i-ii
|
artikel
|
| 30 |
Editorial overview: Edible soft matter: Gels, colloids and interfaces
|
Scholten, Elke
|
|
|
4 |
C |
p. 947-948
|
artikel
|
| 31 |
Effect of cranberry pomace on the physicochemical properties and inactivation of Salmonella during the manufacture of dry fermented sausages
|
Lau, Alex Tsun Yin
|
|
|
4 |
C |
p. 636-645
|
artikel
|
| 32 |
Effect of different derivatives of paraffin waxes on crystallization of eutectic mixture of cocoa butter-coconut oil
|
Joshi, Bhagyashri L.
|
|
|
4 |
C |
p. 784-799
|
artikel
|
| 33 |
Effect of maize processing methods on the retention of minerals, phytic acid and amino acids when using high kernel-zinc maize
|
Gallego-Castillo, Sonia
|
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4 |
C |
p. 279-286
|
artikel
|
| 34 |
Effect of soaking and germination treatments on nutritional, anti-nutritional, and bioactive properties of amaranth (Amaranthus hypochondriacus L.), quinoa (Chenopodium quinoa L.), and buckwheat (Fagopyrum esculentum L.)
|
Thakur, Priyanka
|
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4 |
C |
p. 917-925
|
artikel
|
| 35 |
Effects and interaction mechanism of soybean 7S and 11S globulins on anthocyanin stability and antioxidant activity during in vitro simulated digestion
|
Zheng, Jingyi
|
|
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4 |
C |
p. 543-550
|
artikel
|
| 36 |
Eggshell crack detection based on the transient impact analysis and cross-correlation method
|
Sun, Li
|
|
|
4 |
C |
p. 716-723
|
artikel
|
| 37 |
Elemental characterization of sparkling wine and cork stoppers
|
Debastiani, Rafaela
|
|
|
4 |
C |
p. 670-678
|
artikel
|
| 38 |
Encapsulation and controlled release of vitamin C in modified cellulose nanocrystal/chitosan nanocapsules
|
Baek, Jiyoo
|
|
|
4 |
C |
p. 215-223
|
artikel
|
| 39 |
Enrichment of flaxseed (Linum usitatissimum) oil with carotenoids of sea buckthorn pomace via ultrasound-assisted extraction technique
|
Bhimjiyani, Vidhi H.
|
|
|
4 |
C |
p. 478-488
|
artikel
|
| 40 |
Evaluation of quality changes of differently formulated cloudy mixed juices during refrigerated storage after high pressure processing
|
Li, Minbo
|
|
|
4 |
C |
p. 627-635
|
artikel
|
| 41 |
Evaluation of some in vitro bioactivities of sunflower phenolic compounds
|
Alexandrino, Thaís Dolfini
|
|
|
4 |
C |
p. 662-669
|
artikel
|
| 42 |
Exploration of physicochemical properties and molecular interactions between cellulose and high-amylose cornstarch during extrusion processing
|
Ek, Pichmony
|
|
|
4 |
C |
p. 588-597
|
artikel
|
| 43 |
Extraction of phenolic compounds: A review
|
Alara, Oluwaseun Ruth
|
|
|
4 |
C |
p. 200-214
|
artikel
|
| 44 |
Flavour stability of sterilised chickpeas stored in pouches
|
Noordraven, Laura E.C.
|
|
|
4 |
C |
p. 773-783
|
artikel
|
| 45 |
Fluorescence-based characterisation of selected edible insect species: Excitation emission matrix (EEM) and parallel factor (PARAFAC) analysis
|
Rossi, G.
|
|
|
4 |
C |
p. 862-872
|
artikel
|
| 46 |
Focus on the role of seed tannins and pectolytic enzymes in the color development of Pinot noir wine
|
Sparrow, Angela M.
|
|
|
4 |
C |
p. 405-413
|
artikel
|
| 47 |
Food safety practices of food handlers at home engaged in online food businesses during COVID-19 pandemic in the Philippines
|
Limon, Mark Raguindin
|
|
|
4 |
C |
p. 63-73
|
artikel
|
| 48 |
Gamma radiation application to rice: Reduced glycemic index in relation to modified carbohydrate observed in FTIR spectra
|
khatun, Mst Afifa
|
|
|
4 |
C |
p. 11-17
|
artikel
|
| 49 |
Hawthorn pectin: Extraction, function and utilization
|
Li, Li
|
|
|
4 |
C |
p. 429-435
|
artikel
|
| 50 |
Identification of dominant lactic acid bacteria and yeast in rice sourdough produced in New Zealand
|
Yang, Qiwei
|
|
|
4 |
C |
p. 729-736
|
artikel
|
| 51 |
Identification of the Maillard reaction intermediates as divalent iron complexes in alanine/glucose/FeCl2 model system using ESI/qTOF/MS/MS and isotope labelling technique
|
Kim, Eun Sil
|
|
|
4 |
C |
p. 287-294
|
artikel
|
| 52 |
Impact of food texture modifications on oral processing behaviour, bolus properties and postprandial glucose responses
|
Choy, J.Y.M.
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|
|
4 |
C |
p. 891-899
|
artikel
|
| 53 |
Impact of in vitro gastrointestinal digestion on peptide profile and bioactivity of cooked and non-cooked oat protein concentrates
|
Sánchez-Velázquez, Oscar Abel
|
|
|
4 |
C |
p. 93-104
|
artikel
|
| 54 |
Impact of tannin addition on the antioxidant activity and sensory character of Malagousia white wine
|
Strati, Irini F.
|
|
|
4 |
C |
p. 937-945
|
artikel
|
| 55 |
Improved PCR-DGGE analysis by emulsion-PCR for the determination of food geographical origin: A case study on Greek PDO “avgotaracho Mesolonghiou”
|
Dimitrakopoulou, Maria-Eleni
|
|
|
4 |
C |
p. 746-751
|
artikel
|
| 56 |
Influence of cations, pH and dispersed phases on pectin emulsification properties
|
Ürüncüoğlu, Şerife
|
|
|
4 |
C |
p. 398-404
|
artikel
|
| 57 |
Influence of chitosan-gelatin edible coating incorporated with longkong pericarp extract on refrigerated black tiger Shrimp (Penaeus monodon)
|
Nagarajan, Muralidharan
|
|
|
4 |
C |
p. 345-353
|
artikel
|
| 58 |
Influence of technological procedures on viability, probiotic and anti-mycotoxin properties of Saccharomyces boulardii RC009, and biological safety studies
|
Poloni, Valeria Lorena
|
|
|
4 |
C |
p. 132-140
|
artikel
|
| 59 |
In silico analysis of novel dipeptidyl peptidase-IV inhibitory peptides released from Macadamia integrifolia antimicrobial protein 2 (MiAMP2) and the possible pathways involved in diabetes protection
|
Zhao, Lei
|
|
|
4 |
C |
p. 603-611
|
artikel
|
| 60 |
Investigation of the migration of bisphenols from baby bottles and sippy cups
|
Siddique, Shabana
|
|
|
4 |
C |
p. 619-626
|
artikel
|
| 61 |
In vitro test to evaluate survival in the gastrointestinal tract of commercial probiotics
|
Naissinger da Silva, Maritiele
|
|
|
4 |
C |
p. 320-325
|
artikel
|
| 62 |
Lipase-catalyzed glycerolysis extended to the conversion of a variety of edible oils into structural fats
|
Nicholson, Reed A.
|
|
|
4 |
C |
p. 163-174
|
artikel
|
| 63 |
Long-term intake of ginger protease-degraded collagen hydrolysate reduces blood lipid levels and adipocyte size in mice
|
Tometsuka, Chisa
|
|
|
4 |
C |
p. 175-181
|
artikel
|
| 64 |
Machine learning techniques for analysis of hyperspectral images to determine quality of food products: A review
|
Saha, Dhritiman
|
|
|
4 |
C |
p. 28-44
|
artikel
|
| 65 |
Nitrogen/protein and one-step moisture and ash examination in foodstuffs: Validation case analysis using automated combustion and thermogravimetry determination under ISO/IEC 17025 guidelines
|
Cortés-Herrera, Carolina
|
|
|
4 |
C |
p. 900-909
|
artikel
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| 66 |
Phenotypic and genomic characterization of Pseudomonas putida ITEM 17297 spoiler of fresh vegetables: Focus on biofilm and antibiotic resistance interaction
|
Fanelli, Francesca
|
|
|
4 |
C |
p. 74-82
|
artikel
|
| 67 |
Phenylacrylic acids addition to potato and sweet potato showed no impact on acrylamide concentration via oxa-Michael-addition during frying
|
Rottmann, Eric
|
|
|
4 |
C |
p. 262-269
|
artikel
|
| 68 |
Photoacoustic characterization of wheat bread mixed with Moringa oleifera.
|
Hernandez-Aguilar, C.
|
|
|
4 |
C |
p. 521-531
|
artikel
|
| 69 |
Physicochemical and microstructural properties of fermentation-induced almond emulsion-filled gels with varying concentrations of protein, fat and sugar contents
|
Zhao, Jia
|
|
|
4 |
C |
p. 577-587
|
artikel
|
| 70 |
Physicochemical properties of human breast milk during the second year of lactation
|
Βasdeki, Alexandra-Maria
|
|
|
4 |
C |
p. 565-576
|
artikel
|
| 71 |
Physics of agarose fluid gels: Rheological properties and microstructure
|
Ghebremedhin, Marta
|
|
|
4 |
C |
p. 436-448
|
artikel
|
| 72 |
Presence of the carcinogen ptaquiloside in fern-based food products and traditional medicine: Four cases of human exposure
|
Rasmussen, Lars Holm
|
|
|
4 |
C |
p. 557-564
|
artikel
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| 73 |
Preservation of duck eggs through glycerol monolaurate nanoemulsion coating
|
Wang, Bo
|
|
|
4 |
C |
p. 752-757
|
artikel
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| 74 |
Principal component analysis of hyperspectral data for early detection of mould in cheeselets
|
Farrugia, Jessica
|
|
|
4 |
C |
p. 18-27
|
artikel
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| 75 |
Production and antioxidant capacity of bioactive peptides from plant biomass to counteract lipid oxidation
|
Durand, Erwann
|
|
|
4 |
C |
p. 365-397
|
artikel
|
| 76 |
Pungent and volatile constituents of dried Australian ginger
|
Johnson, Joel B.
|
|
|
4 |
C |
p. 612-618
|
artikel
|
| 77 |
Rapid classification of commercial teas according to their origin and type using elemental content with X-ray fluorescence (XRF) spectroscopy
|
Lim, Cia Min
|
|
|
4 |
C |
p. 45-52
|
artikel
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| 78 |
Retraction notice to “Studies on survivability, storage stability of encapsulated spray dried probiotic powder” [Curr. Res. Food Sci. 3 (2020) 235–242]
|
Arepally, Divyasree
|
|
|
4 |
C |
p. 946
|
artikel
|
| 79 |
Reuterin-producing Limosilactobacillus reuteri: Optimization of in situ reuterin production in alginate-based filmogenic solutions
|
Rodrigues, F.J.
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|
|
4 |
C |
p. 926-931
|
artikel
|
| 80 |
Revisiting the dynamics of proteins during milk powder hydration using asymmetric flow field-flow fractionation (AF4)
|
Lie-Piang, Anouk
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4 |
C |
p. 83-92
|
artikel
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| 81 |
Rheo-NMR to investigate fat crystallization under shear
|
Rebry, Ferre
|
|
|
4 |
C |
p. 414-420
|
artikel
|
| 82 |
Role of analytical testing for food fraud risk mitigation – A commentary on implementation of analytical fraud testing
|
Butler, Francis
|
|
|
4 |
C |
p. 301-307
|
artikel
|
| 83 |
Sensory profile, functional properties and molecular weight distribution of fermented pea protein isolate
|
García Arteaga, Verónica
|
|
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4 |
C |
p. 1-10
|
artikel
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| 84 |
Smart choices: Mechanisms of intelligent food packaging
|
Azeredo, Henriette M.C.
|
|
|
4 |
C |
p. 932-936
|
artikel
|
| 85 |
Spatial variation of volatile organic compounds and antioxidant activity of turmeric (Curcuma longa L.) essential oils harvested from four provinces of China
|
Qiang, Yueyue
|
|
|
4 |
C |
p. 882-890
|
artikel
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| 86 |
Spoilage assessment of chicken breast fillets by means of fourier transform infrared spectroscopy and multispectral image analysis
|
Spyrelli, Evgenia D.
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|
4 |
C |
p. 121-131
|
artikel
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| 87 |
State of the art in total pulse production in major states of India using ARIMA techniques
|
Mishra, Pradeep
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4 |
C |
p. 800-806
|
artikel
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| 88 |
Study on the possibility of developing food-grade hydrophobic bio-aerogels by using an oleogel template approach
|
Manzocco, Lara
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4 |
C |
p. 115-120
|
artikel
|
| 89 |
Sustainability assessment of hybrid active greenhouse solar dryer integrated with evacuated solar collector
|
Singh, Pushpendra
|
|
|
4 |
C |
p. 684-691
|
artikel
|
| 90 |
Synergistic effects of ascorbic acid, low methoxy pectin, and EDTA on stabilizing the natural red colors in acidified beverages
|
Guo, Qi
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|
|
4 |
C |
p. 873-881
|
artikel
|
| 91 |
Table of Contents
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4 |
C |
p. iii-ix
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artikel
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| 92 |
Texture contrast: Ultrasonic characterization of stacked gels’ deformation during compression on a biomimicking tongue
|
Srivastava, Rohit
|
|
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4 |
C |
p. 449-459
|
artikel
|
| 93 |
The application of right-angle fluorescence spectroscopy as a tool to distinguish five autochthonous commercial Greek white wines
|
Xagoraris, Marinos
|
|
|
4 |
C |
p. 815-820
|
artikel
|
| 94 |
The bioactive, antioxidant, antibacterial, and physicochemical properties of a range of commercially available Australian honeys
|
Hunter, Maddison
|
|
|
4 |
C |
p. 532-542
|
artikel
|
| 95 |
The effect of β-glucan and inulin on the reduction of aflatoxin B1 level and assessment of textural and sensory properties in chicken sausages
|
Chaharaein, Mohsen
|
|
|
4 |
C |
p. 765-772
|
artikel
|
| 96 |
The microbiology of beef from carcass chilling through primal storage to retail steaks
|
McSharry, Siobhán
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|
4 |
C |
p. 150-162
|
artikel
|
| 97 |
The potential of spent coffee grounds hydrolysates fermented with Torulaspora delbrueckii and Pichia kluyveri for developing an alcoholic beverage: The yeasts growth and chemical compounds modulation by yeast extracts
|
Liu, Yunjiao
|
|
|
4 |
C |
p. 489-498
|
artikel
|
| 98 |
Thermodynamic description of the chemical leavening in biscuits
|
van der Sman, R.G.M.
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4 |
C |
p. 191-199
|
artikel
|
| 99 |
The role of legume peptides released during different digestion stages in modulating the bioaccessibility of exogenous iron and zinc: An in-vitro study
|
Zhang, Yianna Y.
|
|
|
4 |
C |
p. 737-745
|
artikel
|
| 100 |
Three-dimensional morphological changes of potato slices during the drying process
|
Sun, Li
|
|
|
4 |
C |
p. 910-916
|
artikel
|
| 101 |
Trace element concentrations in white leg shrimp Litopenaeus vannamei from retail stores in the EU, UK, and USA and the ability to discern country of origin with classification models
|
Davis, Robert
|
|
|
4 |
C |
p. 655-661
|
artikel
|
| 102 |
Tracing geographical origin of Lambrusco PDO wines using isotope ratios of oxygen, boron, strontium, lead and their elemental concentration
|
Lancellotti, Lisa
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|
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4 |
C |
p. 807-814
|
artikel
|
| 103 |
Typical gut indigenous bacteria in ICR mice fed a soy protein-based normal or low-protein diet
|
Nakamura, Saori
|
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4 |
C |
p. 295-300
|
artikel
|
| 104 |
Ultrasonic treatment: A cohort review on bioactive compounds, allergens and physico-chemical properties of food
|
Naik, Azza Silotry
|
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4 |
C |
p. 470-477
|
artikel
|
| 105 |
Unique distribution of ellagitannins in ripe strawberry fruit revealed by mass spectrometry imaging
|
Enomoto, Hirofumi
|
|
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4 |
C |
p. 821-828
|
artikel
|
| 106 |
Vitamin B12 biofortification of soymilk through optimized fermentation with extracellular B12 producing Lactobacillus isolates of human fecal origin
|
Kumari, Manorama
|
|
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4 |
C |
p. 646-654
|
artikel
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