| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Analysis of the region-specific characteristics of traditional Korean doenjang produced in Gyeonggi-do
|
Lee, Yujin
|
|
|
33 |
14 |
p. 3213-3221
|
artikel
|
| 2 |
Analysis of volatile compounds and α-dicarbonyl compounds in Arabica coffee soaked with various organic acids
|
Lee, Seungjun
|
|
|
33 |
14 |
p. 3235-3244
|
artikel
|
| 3 |
Analysis of volatile compounds and 5-hydroxymethylfurfural in fried chicken breast produced by air and deep-fat frying
|
Noh, Eunjeong
|
|
|
33 |
14 |
p. 3223-3234
|
artikel
|
| 4 |
Antimicrobial effect of combined preservatives using chestnut inner shell, cinnamon, and ε-poly-lysine against food-poisoning bacteria Staphylococcus aureus
|
Lee, Na-Kyoung
|
|
|
33 |
14 |
p. 3379-3386
|
artikel
|
| 5 |
Application of selected lactic acid bacteria isolates for bread production without baker’s yeast
|
Makambai, Azhar
|
|
|
33 |
14 |
p. 3279-3290
|
artikel
|
| 6 |
Development and verification of new reference plasmid (pUC_GM-SB) for the DNA-based detection of genetically modified sugar beet H7-1
|
Suh, Seung-Man
|
|
|
33 |
14 |
p. 3291-3297
|
artikel
|
| 7 |
Development of molecular markers based on real-time PCR to detect flax and sesame in commercial amaranth products
|
Kim, Yeon Mi
|
|
|
33 |
14 |
p. 3313-3322
|
artikel
|
| 8 |
Effect of brine concentration on the quality of salted large yellow croaker during processing and refrigeration
|
Lu, Jianhang
|
|
|
33 |
14 |
p. 3257-3267
|
artikel
|
| 9 |
Effect of chemical components on color variation during processing of Crataegi Fructus
|
Wang, Miaomiao
|
|
|
33 |
14 |
p. 3245-3255
|
artikel
|
| 10 |
Effect of microencapsulation techniques on the different properties of bioactives, vitamins and minerals
|
Srivastava, Shivangi
|
|
|
33 |
14 |
p. 3181-3198
|
artikel
|
| 11 |
Fatty acids and epigenetics in health and diseases
|
Chung, Min-Yu
|
|
|
33 |
14 |
p. 3153-3166
|
artikel
|
| 12 |
Impact of different organic acids on heat-moisture treated potato starch for enhancing prebiotic potential
|
Yu, Soo Jin
|
|
|
33 |
14 |
p. 3347-3356
|
artikel
|
| 13 |
Improving the production of natamycin in Streptomyces natalensis HW-2 by L-valine feeding
|
Shen, Wenhao
|
|
|
33 |
14 |
p. 3323-3333
|
artikel
|
| 14 |
Inactivation effects of combined thermosonication and potassium sorbate treatments on Bacillus subtilis spores
|
Li, Jiajia
|
|
|
33 |
14 |
p. 3357-3366
|
artikel
|
| 15 |
Interaction of dairy and plant proteins for improving the emulsifying and gelation properties in food matrices: a review
|
Rout, Srutee
|
|
|
33 |
14 |
p. 3199-3212
|
artikel
|
| 16 |
Optimization of double-cooking condition for low potassium potatoes using response surface methodology (RSM)
|
Lim, Ji-Eun
|
|
|
33 |
14 |
p. 3269-3278
|
artikel
|
| 17 |
Potency of butylated hydroxytoluene and optimized black pepper extract as additives on quality characteristics of stored (4 °C) pork on various days
|
Adegoke, Adeola
|
|
|
33 |
14 |
p. 3367-3377
|
artikel
|
| 18 |
The ethanolic extract of domesticated Amauroderma rugosum alleviated DSS-induced ulcerative colitis via repairing the intestinal barrier
|
Kang, Jianyuan
|
|
|
33 |
14 |
p. 3335-3345
|
artikel
|
| 19 |
Valorisation of jackfruit seed flour in extrusion and bakery products: a review
|
Mohammed, Shibil
|
|
|
33 |
14 |
p. 3167-3180
|
artikel
|
| 20 |
Water kefir in co-fermentation with Saccharomyces boulardii for the development of a new probiotic mead
|
de Souza, Handray Fernandes
|
|
|
33 |
14 |
p. 3299-3311
|
artikel
|
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