| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A comparative study of extraction methods for recovery of bioactive components from brown algae Sargassum serratifolium
|
Baek, Su Hyeon
|
|
|
34 |
1 |
p. 237-244
|
artikel
|
| 2 |
Analytical approaches to flavor research and discovery: from sensory-guided techniques to flavoromics methods
|
Cho, In Hee
|
|
|
34 |
1 |
p. 19-29
|
artikel
|
| 3 |
Antioxidant and anticancer effects of kiwi (Actinidia deliciosa) fermented beverage using Lactobacillus plantarum
|
Kim, Hwi Gon
|
|
|
34 |
1 |
p. 207-216
|
artikel
|
| 4 |
Antithrombic effects of Piper retrofractum in a rat model of acute thrombosis: modulation of endothelial adhesion molecules and inflammatory factors
|
Jo, Seon Ha
|
|
|
34 |
1 |
p. 269-276
|
artikel
|
| 5 |
A review on preparation and application of low-calorie structured lipids in food system
|
Ijaz, Hira
|
|
|
34 |
1 |
p. 49-64
|
artikel
|
| 6 |
Comparison of antioxidant and antimicrobial activities of submerged culture mycelium and basidioma extracts of Tropicoporus linteus
|
Nguyen, Tuan Manh
|
|
|
34 |
1 |
p. 169-179
|
artikel
|
| 7 |
Development of analysis method for m-xylenediamine as aldehyde scavenger using HPLC–PDA
|
Shim, Ji-Won
|
|
|
34 |
1 |
p. 95-102
|
artikel
|
| 8 |
Development of a SYBR Green Real-Time PCR method for the detection of Coffea arabica and C. canephora using chloroplast genes
|
Kim, Ju Hee
|
|
|
34 |
1 |
p. 115-124
|
artikel
|
| 9 |
Effect of Ixeris dentata extract on anti-inflammatory by inhibition of Nf-kb and cytokine levels
|
Kang, Min Ho
|
|
|
34 |
1 |
p. 227-236
|
artikel
|
| 10 |
Effects of roasting on physicochemical characteristics and flavor substances of germinated brown rice
|
He, Meimei
|
|
|
34 |
1 |
p. 125-135
|
artikel
|
| 11 |
Enhancement of bioactive compounds, antioxidant capacity, and inhibitory effects on mushroom tyrosinase, α-glucosidase, and nitric oxide production in sorghum (Sorghum bicolor L.) via solid-state fermentation with Monascus purpureus
|
Kim, Hayeong
|
|
|
34 |
1 |
p. 181-192
|
artikel
|
| 12 |
Enhancement of sausages shelf life using natural antimicrobials and propolis extract
|
Yaghoubi, Milad
|
|
|
34 |
1 |
p. 287-298
|
artikel
|
| 13 |
Enhancing the quality of lentil proteins via combination with whey proteins based on a dual process: a novel strategy through the incorporation of complexation and fermentation
|
Alrosan, Mohammad
|
|
|
34 |
1 |
p. 65-78
|
artikel
|
| 14 |
Improvement of properties and olfactory attributes of isolated protein from edible insects by roasting
|
Ganbat, Chinbat
|
|
|
34 |
1 |
p. 137-148
|
artikel
|
| 15 |
Mitigation of high-fat diet-induced sarcopenia by Toona sinensis fruit extracts via autophagic flux and mitochondrial quality control
|
Chen, Yung-Chia
|
|
|
34 |
1 |
p. 245-256
|
artikel
|
| 16 |
Nutraceutical delivery vehicles: enhanced stability, bioavailability
|
Ghoshal, Gargi
|
|
|
34 |
1 |
p. 31-48
|
artikel
|
| 17 |
Physical and rheological properties of agglomerated milk protein isolate–guar gum mixtures: effect of binder type and concentration
|
Oh, Jun-Hwan
|
|
|
34 |
1 |
p. 159-168
|
artikel
|
| 18 |
Physico-chemical and microbiological properties of water kefir produced from carob (Ceratonia siliqua L.) sherbet
|
Gülhan, Mehmet Fuat
|
|
|
34 |
1 |
p. 103-114
|
artikel
|
| 19 |
Protective effects of a novel FS-Collagen hydrolysates against UV- and d-galactose-induced skin aging
|
Zhang, Yihan
|
|
|
34 |
1 |
p. 257-267
|
artikel
|
| 20 |
Purification, microstructure, functional properties and antioxidant activity of peptides from Chinese pond turtle hydrolysate
|
Islam, Md. Serajul
|
|
|
34 |
1 |
p. 79-94
|
artikel
|
| 21 |
Recent advances in phytase thermostability engineering towards potential application in the food and feed sectors
|
Venkataraman, Swethaa
|
|
|
34 |
1 |
p. 1-18
|
artikel
|
| 22 |
Simultaneous ingestion of apple pectin enhances the absorption and antioxidant activity of quercetin in rats
|
Iwai, Kunihisa
|
|
|
34 |
1 |
p. 277-285
|
artikel
|
| 23 |
Spray drying of reconstituted skim milk fermented with Lactobacillus rhamnosus GG: control of glass transition and stickiness
|
Kim, Hae
|
|
|
34 |
1 |
p. 149-158
|
artikel
|
| 24 |
The quality of beef-soybean paste and the relationship between microbial composition and flavor changes during fermentation
|
Zou, Jinhao
|
|
|
34 |
1 |
p. 193-205
|
artikel
|
| 25 |
Upregulation of the gluconeogenesis pathway was observed by Kluyveromyces marxianus KDH1, mitigating glucose catabolite repression
|
Kwon, Deok-Ho
|
|
|
34 |
1 |
p. 217-225
|
artikel
|
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