| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Antifungal activity of isothiocyanates extracted from horseradish (Armoracia rusticana) root against pathogenic dermal fungi
|
Choi, Kyu-Duck
|
|
2017
|
26 |
3 |
p. 847-852
|
artikel
|
| 2 |
Artemisia scoparia attenuates amyloid β accumulation and tau hyperphosphorylation in spontaneously hypertensive rats
|
Promyo, Kitipong
|
|
2017
|
26 |
3 |
p. 775-782
|
artikel
|
| 3 |
Bactericidal activity of strong acidic hypochlorous water against Escherichia coli O157:H7 and Listeria monocytogenes in biofilms attached to stainless steel
|
Quan, Yaru
|
|
2017
|
26 |
3 |
p. 841-846
|
artikel
|
| 4 |
Bostrycin production by agro-industrial residues and its potential for food processing
|
Huang, Yi-Hsuan
|
|
2017
|
26 |
3 |
p. 715-721
|
artikel
|
| 5 |
Characterization of amorphous granular starches prepared by high hydrostatic pressure (HHP)
|
Song, Mi-Ra
|
|
2017
|
26 |
3 |
p. 671-678
|
artikel
|
| 6 |
Different cell disruption methods for obtaining carotenoids by Sporodiobolus pararoseus and Rhodothorula mucilaginosa
|
Lopes, Nathalie Almeida
|
|
2017
|
26 |
3 |
p. 759-766
|
artikel
|
| 7 |
Effect of fermentation times and extracting solvents on the in vitro immune potentials of the soluble extracts of mucor-fermented Mao-tofu
|
Liu, Xin
|
|
2017
|
26 |
3 |
p. 707-714
|
artikel
|
| 8 |
Effect of Lactobacillus acidophilus Bauer and Bifidobacterium animalis ssp. lactis BB12 on proteolytic changes in dry-cured loins
|
Okoń, Anna
|
|
2017
|
26 |
3 |
p. 633-641
|
artikel
|
| 9 |
Effects of l-lysine on thermal gelation properties of chicken breast actomyosin
|
Lei, Zhen
|
|
2017
|
26 |
3 |
p. 549-556
|
artikel
|
| 10 |
Effects of microwave-discharged cold plasma on synthesis and characteristics of citrate derivatives of corn starch granules
|
Kim, Hyun-Seok
|
|
2017
|
26 |
3 |
p. 697-706
|
artikel
|
| 11 |
Effects of two enzyme extracts of Aspergillus niger on green tea aromas
|
Ni, Hui
|
|
2017
|
26 |
3 |
p. 611-622
|
artikel
|
| 12 |
Effects of various ginsenosides and ginseng root and ginseng berry on the activity of Pancreatic lipase
|
Li, Zhipeng
|
|
2017
|
26 |
3 |
p. 767-773
|
artikel
|
| 13 |
Effects of varying concentrations of sodium chloride and acidic conditions on the behavior of Vibrio parahaemolyticus and Vibrio vulnificus cold-starved in artificial sea water microcosms
|
Yoon, Jae-Hyun
|
|
2017
|
26 |
3 |
p. 829-839
|
artikel
|
| 14 |
Efficiency of dietary sodium alginate coating incorporated with lycopene in preserving rainbow trout
|
Ehsani, Ali
|
|
2017
|
26 |
3 |
p. 557-562
|
artikel
|
| 15 |
Evaluation of thermal stability of confectionary sunflower protein isolate and its effect on nanoparticulation and particle size of the produced nanoparticles
|
Mehryar, Laleh
|
|
2017
|
26 |
3 |
p. 653-662
|
artikel
|
| 16 |
Evolution of the antioxidant capacity and phenolic contents of persimmon during fermentation
|
Zou, Bo
|
|
2017
|
26 |
3 |
p. 563-571
|
artikel
|
| 17 |
Green lipped mussel oil complex suppresses lipopolysaccharide stimulated inflammation via regulating nuclear factor-κB and mitogen activated protein kinases signaling in RAW264.7 murine macrophages
|
Chen, Jing
|
|
2017
|
26 |
3 |
p. 815-822
|
artikel
|
| 18 |
Improved synthesis of isomaltooligosaccharides using immobilized α-glucosidase in organic–aqueous media
|
Wang, Jun
|
|
2017
|
26 |
3 |
p. 731-738
|
artikel
|
| 19 |
Influence of autoclave treatment and enzymatic hydrolysis on the antioxidant activity of Opuntia ficus-indica fruit extract
|
Suh, Seokjin
|
|
2017
|
26 |
3 |
p. 581-590
|
artikel
|
| 20 |
Influence of commercial culture composition and cow milk to soy milk ratio on the biochemical, microbiological, and sensory characteristics of a probiotic fermented composite drink
|
Mohammadi, Reza
|
|
2017
|
26 |
3 |
p. 749-757
|
artikel
|
| 21 |
Influence of Kluyveromyces marxianus on proteins, peptides, and amino acids in Lactobacillus-fermented milk
|
Zhang, Dong-Dong
|
|
2017
|
26 |
3 |
p. 739-748
|
artikel
|
| 22 |
In vitro anti-inflammatory activity of Pothos scandens extract in RAW 264.7 cells
|
Kim, Jisu
|
|
2017
|
26 |
3 |
p. 791-799
|
artikel
|
| 23 |
Lipid oxidation-related characteristics of gim bugak (Korean fried cuisine with Porphyra) affected by frying oil
|
Jung, Leejin
|
|
2017
|
26 |
3 |
p. 623-631
|
artikel
|
| 24 |
Mathematical modeling of uvaia byproduct drying and evaluation of quality parameters
|
Ramos, Kazumi Kawasaki
|
|
2017
|
26 |
3 |
p. 643-651
|
artikel
|
| 25 |
Multivariate classification of the geographic origin of Chinese cabbage using an electronic nose-mass spectrometry
|
Lee, Wang-Hee
|
|
2017
|
26 |
3 |
p. 603-609
|
artikel
|
| 26 |
N-acetyl-l-cysteine mimics the effect of dietary restriction on lifespan and reduces amyloid beta-induced toxicity in Caenorhabditis elegans
|
Oh, Seung-Il
|
|
2017
|
26 |
3 |
p. 783-790
|
artikel
|
| 27 |
Nanosuspended branched chain amino acids: the influence of stabilizers on their solubility and colloidal stability
|
Hong, Chi Rac
|
|
2017
|
26 |
3 |
p. 573-579
|
artikel
|
| 28 |
Optimization of recombinant Zea mays transglutaminase production and its influence on the functional properties of yogurt
|
Li, Hongbo
|
|
2017
|
26 |
3 |
p. 723-730
|
artikel
|
| 29 |
Pear pomace water extract suppresses hepatic lipid peroxidation and protects against liver damage in rats fed a high fat/cholesterol diet
|
You, Mi-Kyoung
|
|
2017
|
26 |
3 |
p. 801-806
|
artikel
|
| 30 |
Relative sweetness and sweetness quality of Xylobiose
|
Park, Hye-Won
|
|
2017
|
26 |
3 |
p. 689-696
|
artikel
|
| 31 |
Retrogradation kinetics of chestnut starches cultivated in three regions of Korea
|
Oh, Seon-Min
|
|
2017
|
26 |
3 |
p. 663-670
|
artikel
|
| 32 |
Sleep-inducing effect of lettuce (Lactuca sativa) varieties on pentobarbital-induced sleep
|
Kim, Hae Dun
|
|
2017
|
26 |
3 |
p. 807-814
|
artikel
|
| 33 |
Stability studies of pure and mixture form of curcuminoids by reverse phase-HPLC method under various experimental stress conditions
|
Peram, Malleswara R.
|
|
2017
|
26 |
3 |
p. 591-602
|
artikel
|
| 34 |
Survival of Staphylococcus aureus in dried fish products as a function of temperature
|
Moon, Hye-Jin
|
|
2017
|
26 |
3 |
p. 823-828
|
artikel
|
| 35 |
The changes in the proteolysis activity and the accumulation of free amino acids during chinese traditional dry-cured loins processing
|
Zhou, Chang-Yu
|
|
2017
|
26 |
3 |
p. 679-687
|
artikel
|
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