Innovation in Food Quality and Processing

Board#Paper#SurnameFirstnamePoster Title
1 1197 Aceval Nathalia Encapsulation of aqueous leaf extract of Stevia rebaudiana (Bert.) with sodium alginate and release of encapsulated polyphenols in a model gut
2 1248 Aceval Nathalia In vitro gastrointestinal release of phenolic compounds of Stevia rebaudiana (Bert.) incorporated in yogurt
3 85 Adebiyi Janet Effects of Fermentation and Malting on Microstructural and Textural Properties of Pearl millet (Pennisetum glaucum) Flours and Resultant Biscuits
4 795 Adekoya Ifeoluwa Evaluation of mineral elements in some fermented and unfermented cereals using Inductively Coupled-Plasma Mass Spectrometry (ICP-MS).
5 556 Ahn Jong Hoon Variation of loganin content in Cornus officinalis fruits depending on ripening stages and extraction conditions
6 455 Akazawa Takashi Structural modification of chicken ovalbumin-related protein X stored under alkaline condition
7 928 Al Fata Nizar Design and exploration of a new experimental device to determine reaction orders for ascorbic acid degradation in both aerobic and anaerobic conditions at canning temperatures
8 781 ALI ALI Innovation in Food Quality and Processing
9 876 Alvarez Ignacio Effect of ultrasound during soaking and cooking of chickpeas
10 877 Alvarez Ignacio Ultrasound as a pre-treatment to reduce acrylamide formation in fried potatoes.
11 1397 Alvarez-Sabatel Saioa Impact of high pressure processing combined with moderate-high temperatures in color and texture of whiteleg shrimp (Penaeus vannamei)
12 1399 Alvarez-Sabatel Saioa Application of UHPH for inulin functionalisation in the development of cocoa-milk gels
13 754 Andersen Elaine Protein cross-linking - a comparative study applying transglutaminase from Streptomyces sp. B6 in a wheat dough model
14 1278 Arancibia Carla Oxidative and physical stability of nanoemulsions prepared with natural and synthetic surfactants
15 478 Argyropoulos Dimitrios A novel mango-based snack wafer produced by innovative treatment of fruit pulp
16 599 Argyropoulos Dimitrios Vitamin-D enhancement of dried mushrooms by UV-light exposure
17 675 Aslan Jiyan Evaluating The Consumption and Use of Some Functional Foods In Adults
18 677 Aslan Jiyan Nutrition and Dietetics Students’ Perspective of Genetically Modified Foods
19 1110 Aslan Duygu Ultrasound assisted preparation of hazelnut oil in water emulsions
20 1115 Aslan Duygu The Effect of the Different Particle Size and Roasting Degrees on Physicochemical and Flow Properties of Coffee (Coffee Arabica): Principal Component Analyses Aspect
21 1123 Aslan Duygu Investigation of the Interaction between Flow and Physicochemical Properties of Different Food Fibers
22 1076 AYDIN Sema Optimization of ultrasonic-assisted extraction of bioactive compounds from bitter orange (Citrus aurantium) peels using response surface methodology (RSM)
23 194 Ayhan Zehra Effect of different packaging materials and packaging techniques on the quality and shelf life of sliced "Hatay" regional cheese
24 837 Badillo Muñoz Guillermo Marcelo Numerical model of the heat and mass transfer phenomena in a modified atmospheres packaging (MAP) of fruits and vegetables. Preliminary results
25 262 Bae Sung Mun Optimization of cooking conditions of puffed rice snacks with tomato powder
26 135 BAIK MOO-YEOL Synergistic Effect of High Hydrostatic Pressure (HHP) on Conventional Hydroxypropylation Reaction of Starch
28 444 Bang Yae Sol Effect of germination on physicochemical properties of starch from different rice cultivars
29 1475 Bao Hairong Effects of Different Freshness on the Cooking Quality of Tuna Steak
30 702 Baugreet Sephora Quality parameters of fortified restructured beef steaks targeted at elderly consumers - developed using the PiVac technology
31 397 Benjamin Ofir Sodium reduction in fresh low fat model cheese – using salt replacers and structural modifications
32 1446 Betoret Noelia High pressure homogenization and trehalose addition effect on physicochemical and functional properties of mandarin juice
33 1057 Bi Jinfeng Comparative study on drying of jujube (Zizyphus jujuba Miller) slices by hot-air and short- and medium-wave infrared radiation
35 724 Blanco Massani Mariana Key points for peptide antimicrobial packaging design
36 710 Boaventura Brunna Enhancement of in vitro and in vivo antioxidant potential of traditional Brazilian plant Ilex paraguariensis through freeze concentration technology
37 595 Bolger Zara Quality characteristics of chicken sausages fortified with vitamin E and alpha-linolenic acid, using different flaxseed oil incorporation methods.
41 1177 Bornhorst Gail Bread digestion using dynamic in vitro gastric and intestinal models
42 739 Botinestean Cristina The effect of fruit-derived proteolytic enzymes on tenderness of beef steaks targeted at elderly consumers
43 738 Botinestean Cristina The effect of mechanical treatments on the tenderness of M. semitendinosus beef steaks targeted at elderly consumers
44 1144 Brito Valeria From bean to chocolate bar: changes in the total phenolic content and antioxidant capacity of Forastero and Trinitario cocoa (Theobroma cacao L.)
45 279 Cai Ming Behaviors and mechanisms of phenolic compounds in concentration of fruit juice using two nanofiltration membranes
46 203 Camargo Gisele Anne Sensory and stability of bioactive compounds in smoothie of berries and tropical fruits
47 1490 Camire Mary Ellen Microfibrillated cellulose as a fat replacement in frozen desserts
48 583 Canadanovic-Brunet Jasna Barley Sprouts – Bioactive Compounds Composition, in vitro Biological Activities and Simulated Gastrointestinal Digestion
49 1347 Canizares Diego Effect of air-drying in papaya (Carica papaya L.) pre-treated with a pectin edible coating supplemented with egg white
50 1455 Caridi Andrea Innovative analytical protocol to pre-select lactic acid bacteria able to control table olive production
51 688 Carpes Solange Fatty acids profile by gas chromatography in traditional and functional bread and in its preliminary raw materials
52 246 Carpes Solange Rosemary essential oil and lyophilized extract as natural antioxidant source to prevent lipid oxidation in pork sausage
53 247 Carpes Solange Cheese Petit Suisse containing lyophilized extracts of açai, blueberry and goji berry fruits
54 1246 Carpes Solange Optimization of total monomeric anthocyanin (TMA) and total phenolic content (TPC) extractions of lyophilized Juçara’s açai from Atlantic Forest, Brazil
55 13 Carson James Osmotic Dehydration of Philippine Cassava
56 91 Carson James Air-drying characteristics of orange (Beauregard) kumara slices with and without microwave pre-treatment
57 854 CARVALHO LUCIA MARIA JAEGER Total phenolics content in lyophilized açai pulp (Euterpe oleracea Mart.) irradiated with Co60
58 621 CARVALHO LUCIA MARIA JAEGER Application of commercial pectinase entrapped in alginate beads on cagaita (Eugenia dysenterica DC) pulp hydrolysis for microfiltration process
59 670 Cepero-Betancourt Yamira Effect of high-pressure impregnation as a pretreatment to drying process on physicochemical properties of dried red abalone (Haliotis rufescens)
60 582 Cetkovic Gordana Storage Stability of Cookies Enriched with Encapsulated Sour Cherry Pomace Extract
61 881 Cha Jiyoon Development and validation of an analytical method for quantification of α-dicarbonyl compounds in rice wine (makgeolli) using GC-NPD
62 896 Cha Jiyoon Development of detection methods of food adulterants in coffee
63 882 Cha Jiyoon Validation of analytical method for α-dicarbonyl compounds in carbonated alcoholic beverage using GC/NPD
64 652 Chang Eunhee Development of methods to discriminate the geographical origin of pearl barley using fourier transformed near-infrared spectroscopy, energy dispersive X-ray flourescense spectrometer and inductive coupled plasma optical emission spectrometer
65 108 Chen Hui-Huang Antibacterial Activity of Bacterial Cellulose Composite Film Incorporated with Silver Nanoparticles Embedded in Montmorillonites
66 61 CHINGWARU Walter Preservative, and Organoleptic and Texture Enhancing Properties of African Plants in Milk, Meat, Fruits and Vegetables.
67 752 Chinma Chiemela Sensory, nutritional and antioxidant properties of tuwo (rice-based food dumpling) supplemented with soybean flour
68 402 Cho Mun-gyeong Analysis of Nutritional Components and Physicochemical of Dried Fruits.
69 249 Choe Eunok Effect of Jocheong (Rice Syrup) Treatment on the Lipid Oxidative Stability of Yakgwa, Korean Traditional Fried Dessert
70 293 Choe Eunok Effect of Silkworm Powder and Mulberry Leaf on Preparation of Gluten-free White Rice Noodles
71 250 Choe Eunok Antioxidant Activity of Daraesoon (Actinidia arguta Planchon) and Samnamul (Aruncus dioicus) on the Oil Oxidation in Oil-in-Water Emulsion
72 1116 Choi Ji-young Effect of freezing temperature on quality characteristics of Dried persimmons
73 822 Choi Ji-young Prediction of shelf-life and changes of quality characteristics of Semi-dried persimmons at different storage temperature
74 472 Chun Ho Hyun Combined treatment with ultraviolet-C irradiation, grape seed extract supplementation, and supercooled storage for delaying microbial growth and extending shelf life of dongchimi
75 436 Chung Namhyeok Flavor profiles comparison of naturally-fermented rice vinegars from different countries by E-Sensing, SPME/GC-MS and sensory evaluation
76 965 Cobas Noemí Changes in vitamin E content during canned process of swordfish (Xiphias gladius) with different oils
77 964 Cobas Noemí Fatty acid profile of canned swordfish (Xiphias gladius) in different oils
78 1359 Coelho Silvia Rehydration models of common beans at different temperatures and pressures: solutions and parameterizations
79 1341 Coelho Silvia Characterization of bean cultivars for preprocessing of dehydrated quick-cooking grains
80 1360 Coelho Silvia Modeling of the hydration process in common bean (Phaseolus vulgaris) considering volumetric changes and elliptical grain conformation
81 1038 Connolly Charlene Challenges related to training a sensory taste panel at an industry level
82 637 Contardo Ingrid Vacuum frying may be used to reduce starch bioaccessibility and slow down the glycemic response of starchy matrices
83 1138 Costa Maria Use of alginate-based films as a carrier of bacteriophages: antimicrobial assessment against Pseudomonas fluorescens
84 916 Creedon Joanne Reporting reliable data on cadmium and lead in foodstuffs
85 393 Cristianini Marcelo Effect of dynamic high pressure on emulsifying and encapsulant properties of cashew tree gum
86 396 Cristianini Marcelo Comparative effects of high isostatic pressure and thermal processing on the inactivation of Rhizomucor miehei protease
87 395 Cristianini Marcelo Effect of ph, temperature, pressure and ionic force on emulsifying properties of cashew tree gum
88 394 Cristianini Marcelo Use of different methodologies (rheology, near-infrared light backscattering and confocal microscopy) to evaluate milk coagulation
89 1255 Da Silva Roberto Biological activities of peptides from goat milk casein hydrolysates obtained from proteases from Mucor subitilissimus URM 4133 and Mucor guilliermondii URM 5848
90 1303 Da Silva A.P. Maria Aparecida Sensory profile of monofloral honeys produced by stingless bees from the Brazilian semiarid region
91 1306 Da Silva A.P. Maria Aparecida Passion fruit microcapsules obtained by ionic gelation process
92 372 Darniadi Sandi Foam-mat freeze drying versus spray drying of blueberry juice
93 104 Demir Hande Use of UV-C irradiation in onion juice pasteurization
94 997 Deng Hao Dou Zhihao Optimization of pilot tests for rapid peeling of pepper
95 310 Dixit Yash Multipoint NIR Spectroscopy integrating collimated light and beam splitting for real-time prediction of beef composition
96 866 Dlamini Bhekisisa Chushuta Effect of nitrogen sources on yeast fermentation of unmalted sorghum grain wort
97 821 Doh Hansol Design of Microcapsules Containing Iodine in Carboxymethyl chitosan by Spray drying for Food Applications
98 798 Duangmal Kiattisak Effect of maltodextrin with different dextrose equivalent on qualities of dried cantaloupe
99 1451 Duffy Sarah Effect of Cooking on the Quality Attributes of Raw and Cooked Beef
100 336 Dwivedi Madhuresh Development of extruded Protein and Fiber rich Ready-to-eat Snacks using pea flour and pomegranate pomace
101 80 Emin Azad Analysis of the reaction behavior of concentrated protein systems in extrusion-like conditions by using a closed cavity rheometer
102 1145 Eschlbeck Elisabeth Decontamination with gaseous hydrogen peroxide:
Influence of surface hydrophobicity
103 541 Eun Jong-Bang Effects of Peeling, Drying and Sodium Metabisulfite Treatment on the Physicochemical Characteristics and Antioxidative Activities of Asian Pear Powders
104 784 Eun Jong-Bang Physicochemical characteristics and sensory evaluation of low-calorie aronia (Aronia melancocarpa) jelly added with different levels of saccharin
105 834 Eun Jong-Bang Physicochemical characteristics and sensory evaluation of low-calorie cereal bar
106 542 Eun Jong-Bang Effects of Calcium Lactate and Calcium Chloride on Texture of Kimchi Enhanced with γ-Aminobutyric Acid (GABA) by Lactobacillus buchneri
107 543 Eun Jong-Bang Diffusion of Sodium Chloride and Texture Profile Analysis of Different Parts of Chinese Cabbage, Baechu during Brining
108 644 Fagan Colette Selection of starters for and stabilisation of flavour-enhancing process in lafun production by lactic acid bacteria
109 501 Fagbemi Stephen Effect of Storage and Processing Conditions on Physical Qualities of Ofada Rice
110 713 Fan Daming Effect of Microwave Processing on Food Components and Development of Green Processing Technology
111 133 Fernandez Katherina Nanoencapsulation of the proanthocyanidins improve the transport properties on gastrointestinal simulation
112 132 Fernandez Katherina PLGA nanoparticle-incorporated grape extracts reduce cytotoxicity of human kidney cells
113 234 Fitzpatrick John Application of digital colour imaging for assessing mixture quality of spice powder mixes
114 1058 Fogaça Fabiola Helena dos Santos Shelf-life of tambaqui Colossoma macropomum fillets by using Cologne Alpinia zerumbet essential oil
115 1216 Franco Celia M. L. Structural and physicochemical characteristics and digestibility of cross-linked starches
116 1215 Franco Celia M. L. Structural characteristics of potato nanocrystals
117 1376 Free Louis An investigation into the antimicrobial efficacy of atmospheric pressure plasma jets on Bacillus Amyloliquefaciens cells
118 1154 Frontuto Daniele An Assessment of the Impact of Pulsed Electric Fields on Several Physical Properties of Beetroot, Butternut Squash and Aubergine.
119 214 Gallagher Eimear Influence of baking enzymes on the rheological and physicochemical characteristics of dough and bread enriched with wholegrain barley flour.
120 634 Galoburda Ruta Characterization of gluten-free pasta produced from rice, millet, and beans
121 317 Gangopadhyay Nirupama Identification of Health Promoting Polyphenols in Barley and Impact of Baking on these Polyphenols
122 281 GAO Qunyu Preparation and properties of RS4 citrate sweet potato starch by heat moisture treatment
123 849 Garcia-Gonzalez Natalia Comparative study of the antioxidant properties of yogurt (cow vs ewe)
124 610 Garcia-perez Jose V Improvement of heat transfer during mild thermal treatment of dry-cured ham by using air-borne ultrasound
125 611 Garcia-perez Jose V Texture enhancement in dry-cured ham by mild thermal treatment in liquid medium
126 1120 goksel sarac meryem Obtaining Monoglycerides by Enzymatic Esterification from Rendering Waste Oil
127 1480 Gómez Analía Purification of non-starch polysaccharides of banana puree: Effect of temperature and time on the extraction of soluble sugars
128 958 Gómez-Limia Lucía Effect of boiling and vacuum-cooking on antioxidant capacity of Galega kale (Brassica oleracea var. acephala cv Galega)
129 1253 Gonzalez Adrian Effect of droplet size of film forming emulsions in physical properties of films based on alginate, caseinate and lemongrass oil
130 1355 Gormley Ronan Compressive strength of boarfish gels
131 463 Greiner Ralf UV-C treatment of grape juice: effects on mutagenicity and genotoxicity
132 961 Gulati Arunima Effect of varying daily herbage allowance to cows in early lactation on the milk composition, physico-chemical and processing characteristics of milk
133 569 H. Ross Yrjo Dynamic Water Sorption (Dynamic Dew point Isotherm, DDI Method) for Rapid Analysis of Vacuum Dried Honey Properties
134 1519 Hadnađev Miroslav Antioxidant Activity of Hemp Protein Hydrolysates: Effect of Protease Type and Hydrolysis Degree
135 1175 Ham Hyeonmi Protective Effects of Oat Milling Fractions on Oxidative Damage by Regulating Antioxidant Enzyme Activities in HepG2 Cells
136 875 Han Jeesoo An analytical method and validation for furan analysis in nine different types of foods by using automated SPME-GC/MS
137 873 Han Jeesoo Effect of individual consumer handling conditions on furan levels and sensory profiles of coffee
138 225 Hashim Mohd Muslimin Food Innovation: Value Added Food Product from Palm Oil, a Way Forward
139 900 Henry Fábio Evaluatiom of shelf life of restructured beef steaks added Brazilian Pepper Extract (Schinus terebinthifolius, raddi) under refrigeration
140 906 Henry Fábio Evaluation of instrumental color and texture of smoked sausage meat lamb with low levels of fat and sodium chloride
141 903 Henry Fábio Sensory evaluation of smoked sausage meat lamb with low sodium and fat levels
142 1102 Herman Christelle Study of the combination of enzymatic preparations on the aqueous extraction yield of crude oil of Euterpe oleracea pulp
143 1445 Heslin Caitlin Safety considerations for plasma treated fresh produce
144 927 Hong Chi Rac Influence of triacetin on the solubility and stability of citral in model micellar systems
145 925 Hong Chi Rac Properties of the stabilizers for the stability and solubility of branched chain amino acids in a nanosuspension system
146 217 Hsu Chuan-Liang Application of non-thermal atmospheric gas plasma for surface decontamination of blueberry
147 216 Hsu Chuan-Liang Surface oxygen plasma modification of screen-printed carbon electrode for quantitative determination of sunset yellow and tartrazine in foods
148 218 Hu Yaxi Rapid determination of Sudan I in paprika powder by 1H solution and solid-state nuclear magnetic resonance spectroscopies
149 362 Hwang Hee Jeong Design of a Pilot-scaled Continuous-Flow Intense Pulsed Light System and Its Microbial Inactivation Efficacy on Powder Foods
150 258 Hwang Lucy The hypoglycemic effect and active components of Chenopodium formosanum Koidz
151 897 Hwang Hyun Jung The Physicochemical characteristics and Antioxidant Activities of Buckwheat and Whole-adlay according to the roasting conditions
152 823 Inguglia Elena Sofia Quality evaluation and shelf-life studies on ultrasound assisted cured pork meat
153 466 Ishikawa Shin-ichi Reducing/non-reducing two-dimensional electrophoresis for studying disulphide-mediated interactions among proteins in egg white during whipping
154 359 Jo Hye-lim Inactivation of Bacillus subtilis Spores Using Intense Pulsed Light Treatment
155 1106 Jøhnke Marcel Process control markers for quality assessment during processing of rapeseed materials
156 764 Kang Hui-Seung The occurrence of 45 veterinary drugs in sea fish and shrimp in South Korea
157 109 KAYITESI EUGENIE Effects of micronisation on phenolic compounds and radical scavenging properties of cowpeas
158 1046 Kelly Rachel An industry survey to determine the needs of the Irish Food Industry for a sensory network
159 1050 Kelly Rachel Waterford Blaa – Unique among bread.
160 1179 Kenny Owen Anti-inflammatory, renin inhibitory and antibacterial screening of wild Irish Mushroom species with subsequent structural elucidation of compounds from bioactive fractions using LC-SPE-NMR.
161 65 Kim Yookyung Effect of inulin and hydroxypropylm (HPMC) as fat replacers on quality characteristics of a low-fat muffin
162 56 Kim Yookyung Texture properties and health benefits of soy-based noodles
163 64 Kim Yookyung The characteristics of Jeungpyun (Korean traditional steamed rice cake) using okara as fermentation source
164 55 Kim Yookyung Water vapor permeability and mechanical properties of yuba influenced by soymilk depth and concentration
165 555 Kim Seon Beom Effect of ripening stages of Morus alba fruits on tyrosinase inhibition and its constituents
166 365 Kim Su-min Effect of Intense Pulsed Light (IPL) Treatment on Microbial Safety and Seed Viability of Radish (Raphanus sativus L.) and Pak Choi (Brassica campestris L. ssp. chinensis Jusl.) Seeds
167 523 Kim Eun-mi Study on developing superheated steam processing of bibimbap vegetable products
168 530 Kim Gui-Ran Effect of e-beam irradiation on physicochemical properties and bioactive components of Cnidium officinale and Ligusticum chuanxiong powders
169 568 Kim Haeun Identifying the optimal repeated exposure frequency to understand the development of (dis)liking for chicken curry flavor
170 729 Kim Min-Jeong Antibacterial effect of 405 nm light emitting diode illumination against Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella on the surface of fresh-cut mango and its influence on fruit physiochemical and nutritional qualities
171 810 Kim Mina Evaluation of sensory characteristics of key volatile flavor compounds identified from traditional Doenjang using model systems
172 809 Kim Mina Defining traditional flavor by comprehensive evaluation of key flavor compounds found in Doenjang model system using molecular sensory science approach
173 1131 Kim Jun Tae Thermal stability and antimicrobial activity of ZnO/LDPE and TiO2/LDPE composite films
174 1459 Kim Kyong Su Comparative analyses of the volatile organic compounds of Korean Yuzu (Citrus ichangensis × C. reticulata), Lemon and Lime by SDE combined with GC-MS
175 1098 Kim Gun-Hee Changes in Quality Characteristics and Antioxidant Activities of Organically and Conventionally Grown Apples during Storage
176 1095 Kim Kyung Mi Effect of physicochemical composition and biological activities during the germination of two buckwheat in Korea
177 1409 Kim Young-Wan Formation of 4-α-Glucanotransferase-Starch Complex as a Catalyst for Starch Modification
178 1433 Kim Sabin The effects of precursors on the formation of γ-Lactones in Rice Fermented by Lactobacillus paracasei
179 1324 Kirke Dara The effect of storage conditions on the stability of low molecular weight phlorotannins; potential natural food preservatives
180 1438 Knezevic Nada Combination of ultrasound assisted extraction (UAE) and cyclodextrin encapsulation for the isolation of antioxidants from olive pomace
181 1214 Kobue-Lekalake Rosemary Application of 1H NMR, FTIR and GC-MS to a Comparative Study of Seed Oils from Tylosema esculentum, Ricinodendrum rautanenni, Bauhinia petersiana and Citrullus lanatas from Botswana
182 915 Krokida Magdalini Nano-encapsulation of antimicrobial compounds using electrospinning technique
183 923 Krokida Magdalini Influence of solution and processing parameters towards the fabrication of food-grade electrospun fibers from whey protein and pullulan blends
184 924 Krokida Magdalini Mixture design applied for the partial replacement of fat in sucrose-free chocolates: Rheological, physical and sensory quality characteristics
185 955 Kubglomsong Supatcha Inhibitory effect of enzymatic albumin hydrolysates from rice bran on mushroom tyrosinase activity
186 864 Kwon So Young Aroma retention properties of aroma inclusion complex using cycloamylose
187 529 Kyung Hyun-Kyu Effect of irradiation parameters of electron beam on the thermoluminescence characteristics of feldspar as a detection marker of irradiated foods
188 100 La Fuente Arias Carla Ivonne Combined effects of pulsed-vacuum and ultrasound on air-drying to obtain unripe banana flour
189 1086 Lannes Suzana Milk chocolates with addition of Vitis vinifera (grape) and Brassica oleracea var. acephala (kale): rheological and sensorial changes
190 871 Lavilla Maria High hydrostatic pressure and mild temperature effects on enzyme inactivation in a fruit beverage.
191 195 Lee JaeHwan Astaxanthin and oxidative stability in oil-in-water emulsions under chlorophyll photosensitization with different emulsifier charges
192 193 Lee Suyong Rheological characterization of candelilla wax oleogels in baked goods for saturated fat reduction
193 131 Lee Suyong Monitoring rheological behaviors of rice-based products during in-vitro simulation of starch digestion
194 288 Lee Jeong-Hyun Extraction of Less Polar Ginsenoside Rg3 from Korean Red Ginseng Using Subcritical Water
195 1379 Lee Juyeon Micro-Milled Ceramic Incorporated polyethylene film for Active Food Packaging
196 1016 Lee Nury Surfactant replacement using solid nanoparticle and long-term stability of emulsion
197 1393 Lee Su Bi Fabrication and characterization of turmeric extract-loaded nanoemulsions
198 1423 Lee Sanghee Simultaneous determination of 29 hormones illegally added to functional food by high performance liquid-chromatography and mass spectrometry
199 1432 Lee Joo Young Comparison of Volatile Compounds in Fermented Brown Rice and White Rice
200 1505 Lee Somin Effect of conditioning frequencies on the learned liking of brie cheese
201 1142 Leiva-Vega Javier Physicochemical characterization of carvacrol-chitosan based coating-forming emulsions: Effect of homogenization method and carvacrol content
202 267 Li Jian Separation and purifcation of shikimic acid from star anise with ionexchange resin
203 449 Li Qian Structural and physicochemical characteristics of starches in hydrothermally treated rice flour
204 443 Li Zehua Chemical compositions and antioxidant activity of essential oil from finger citron (Citrus medica L. var. sarcodactylis)
205 829 Li Zheng Application of Rasch analysis of a consumer attitude survey – a revisit of Health and Taste Attitude Scales (HTAS)
206 354 Liang Jinzhong Fermentation production γ-aminobutyric acid(GABA ) using Lactobacillus plantarum LpL328
207 251 Lim Jeong-Ho Effect of storage period on the physico-chemical quality of Fresh-cut Potatoes (Solanum tuberosum L.)
208 22 Liu Sean Functional Properties of Gluten-Free Sugar Cookies Made from Amaranth-Oat Composites
209 643 Liu Qiang Characterization of structure, physicochemical properties and in vitro starch digestibility of yellow pea flour modified with different organic acids
210 863 Liu Shu-tao Increase in the antioxidant activity of Radix pseudostellariae by a heat-drying process
211 121 Llave Yvan Modeling of Ohmic Heating at high frequency of two-component solid foods
212 122 Llave Yvan Analysis of quality changes of tuna (Thunnus macoyii) processed by Sous-vide cooking
213 1231 López-Hortas Lucía Extracts of Lentinula edodes produced by two extraction techniques: Sensorial and antioxidant properties
214 792 López-Hortas Lucía Optimization of Artichoke Extraction (Cynara scolymus L.) Employing Microwave Assisted Hidrodiffusion combined with Gravity (MHG)
215 352 Los Agata Atmospheric Cold Plasma as a decontamination strategy
for cereal grains
216 942 Ma Xiaobin Degradation Kinetics and Structural Characteristics of Pectin under Simultaneous Sonochemical-Enzymatic Functions
217 914 Mahomud Md. Sultan Formation of soluble protein complexes in heated skim milk induced by whey protein fortification and their effects on yoghurt texture
218 948 Malik Nur Hafizah Microstructure Characterization of Freeze-dried Concentrated Food Systems
219 1288 Maloncy Maikel A study on the drying of apples and potatoes towards enhancement of the natural taste sensation