| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A combined extract containing Schisandra chinensis (SCE) reduced hepatic triglyceride accumulation in rats fed a high-sucrose diet
|
Lee, Haneul
|
|
|
33 |
6 |
p. 1449-1457
|
artikel
|
| 2 |
Analysis of 207 residual pesticides in hot pepper powder using LC–MS/MS
|
Lee, Donghun
|
|
|
33 |
6 |
p. 1337-1350
|
artikel
|
| 3 |
An introductory review on the application of principal component analysis in the data exploration of the chemical analysis of food samples
|
Souza, Anderson Santos
|
|
|
33 |
6 |
p. 1323-1336
|
artikel
|
| 4 |
Antibacterial, antioxidant activities of lactic acid bacteria-bioconversioned almond extract
|
Lee, Kiha
|
|
|
33 |
6 |
p. 1487-1493
|
artikel
|
| 5 |
A review on metal/metal oxide nanoparticles in food processing and packaging
|
Joshi, Naveen Chandra
|
|
|
33 |
6 |
p. 1307-1322
|
artikel
|
| 6 |
Bactericidal effect of water-washing methods on Vibrio vulnificus contaminated in a raw fish Konosirus punctatus: water type, temperature, and pH
|
Park, Seul-Ki
|
|
|
33 |
6 |
p. 1495-1504
|
artikel
|
| 7 |
Characterization of a Vibrio parahaemolyticus-targeting lytic bacteriophage SSJ01 and its application in artificial seawater
|
Kang, Jungu
|
|
|
33 |
6 |
p. 1505-1515
|
artikel
|
| 8 |
Enhancing effect on postharvest quality of potatoes through combined treatment of edible coating with UV-C irradiation
|
Lee, Jung-Soo
|
|
|
33 |
6 |
p. 1393-1405
|
artikel
|
| 9 |
Immunostimulatory potential of extruded plant-based meat: effect of extrusion moisture level on macrophage activation
|
Hong, Jun-Pyo
|
|
|
33 |
6 |
p. 1459-1466
|
artikel
|
| 10 |
Improved physical and structural properties of high-protein powders by fluidized-bed agglomeration
|
Lim, Woobin
|
|
|
33 |
6 |
p. 1407-1412
|
artikel
|
| 11 |
Improvement effects of cyclic peptides from Annona squamosa on cognitive decline in neuroinflammatory mice
|
Li, Bo
|
|
|
33 |
6 |
p. 1437-1448
|
artikel
|
| 12 |
Iron nanoparticles as food additives and food supplements, regulatory and legislative perspectives
|
Chavarría-Fernández, Sara Madai
|
|
|
33 |
6 |
p. 1295-1305
|
artikel
|
| 13 |
Lactic acid bacteria-malted vinegar: fermentation characteristics and anti-hyperlipidemic effect
|
Jang, So-Won
|
|
|
33 |
6 |
p. 1425-1436
|
artikel
|
| 14 |
Lactiplantibacillus sp. G6 isolated from goose intestine as starter culture for degrading nitrite and improving quality in Chinese pickle fermentation
|
Lan, Ziya
|
|
|
33 |
6 |
p. 1413-1423
|
artikel
|
| 15 |
Oleogel classification, physicochemical characterization methods, and typical cases of application in food: a review
|
Qiu, Hongtu
|
|
|
33 |
6 |
p. 1273-1293
|
artikel
|
| 16 |
Physicochemical and sensory characteristics of gluten-free noodles added with chicken breast meat: a comparative study with wheat flour noodle
|
Lee, Chaehyeon
|
|
|
33 |
6 |
p. 1351-1358
|
artikel
|
| 17 |
Preparation of carboxymethyl chitosan/double-formaldehyde cellulose based hydrogel loaded with ginger essential oil nanoemulsion for meat preservation
|
Mai, Xutao
|
|
|
33 |
6 |
p. 1359-1369
|
artikel
|
| 18 |
Quality characteristics, antioxidant activity, and acrylamide content of lotus root chips prepared using different processing methods
|
Hwang, Eun-Sun
|
|
|
33 |
6 |
p. 1371-1379
|
artikel
|
| 19 |
Relation between textural attributes and surface leachate structural and compositional characteristics of cooked rice
|
Ha, Mingyo
|
|
|
33 |
6 |
p. 1381-1391
|
artikel
|
| 20 |
Simultaneous detection of residues of 34 beta-lactam antibiotics in livestock and fish samples through liquid chromatography-tandem mass spectrometry
|
Park, Sun Young
|
|
|
33 |
6 |
p. 1467-1486
|
artikel
|
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