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LWT-Food Science & Technology

LWT-Food Science & Technology

SCIEICA

中文名称：LWT-食品科技

ISSN：0023-6438
出版周期：10 times a year

发文量：4898

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1.Meta-analysis of the prevalence of Listeria spp. and antibiotic resistant L. monocytogenes isolates from foods in Turkey

机译：Histeria SPP患病率的荟萃分析。和抗生素抗性L.单核细胞元分离出土耳其食物
- 作者：Cufaoglu Gizem;Ambarcioglu Pinar;Ayaz Naim Deniz
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- L. monocytogenes;
- Prevalence;
- Meta-analysis;
- Food;
- Antimicrobial resistance;
2.Dehydrated strawberries for probiotic delivery: Influence of dehydration and probiotic incorporation methods

机译：益生菌递送的脱水草莓：脱水和益生菌掺入方法的影响
- 作者：Oliveira Aline Soares;Niro Carolina Madazio;Bresolin Joana Dias;Soares Viviane Faria;Ferreira Marcos David;Sivieri Katia;Azeredo Henriette M. C.
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Fragaria x ananassa;
- Food dehydration;
- Non-dairy probiotic foods;
- Edible coatings;
3.A novel method to prepare protein-polysaccharide conjugates with high grafting and low browning: Application in encapsulating curcumin

机译：一种新的制备蛋白质 - 多糖缀合物与高嫁接和低褐变的新方法：在包封姜黄素中的应用
- 作者：He Wanying;Tian Liang;Zhang Shanshan;Pan Siyi
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Maillard reaction;
- Protein-polysaccharide conjugate;
- Soy protein isolate;
- Dextran;
- High grafting and low browning;
4.Selection of potential molecular markers for cheese ripening and quality prediction by NMR spectroscopy

机译：乳酪熟练效果的潜在分子标记的选择
- 作者：Chen Yangyi;MacNaughtan William;Jones Paul;Yang Qian;Williams Huw;Foster Tim
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第2期
- Cheddar cheese;
- NMR;
- Metabolites;
- Maturation;
- Sensory evaluation;
5.Formation of debranched wheat starch-fatty acid inclusion complexes using saturated fatty acids with different chain length

机译：使用具有不同链长度的饱和脂肪酸形成脱支小麦淀粉 - 脂肪酸包合物复合物
- 作者：Lee Min Hyeock;Kim Ha Ram;Lim Woo Su;Kang Min-Cheol;Choi Hee-Don;Hong Jung Sun
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Starch-fatty acid complex;
- Enzymatic debranching;
- Pullulanase;
- Helical structure;
- Hydrocarbon chain length;
6.Microfluidics assisted tragacanth gum based sub-micron curcumin suspension and its characterization

机译：微流体辅助Tragacanth Gum基亚微米姜黄素悬浮液及其表征
- 作者：Verma Kiran;Tarafdar Ayon;Badgujar Prarabdh C.
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Microfluidization;
- Curcumin;
- Morphology;
- Rheology;
- DSC;
7.Modeling the effect of temperature and relative humidity on the ethylene oxide fumigation of Salmonella and Enterococcus faecium in whole black peppercorn

机译：塑造温度和相对湿度对整个黑胡椒中沙门氏菌和肠球菌的环氧乙烷熏蒸的影响
- 作者：Wei Xinyao;Chen Long;Chaves Byron D.;Ponder Monica A.;Subbiah Jeyamkondan
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Surrogate;
- Weibull model;
- Response surface model;
- Low moisture food safety;
- Salmonella;
- E. faecium;
8.Palm-based fat crystallized at different temperatures with and without high-intensity ultrasound in batch and in a scraped surface heat exchanger

机译：在不同温度下使用和没有高强度超声的棕榈脂肪结晶，并且在刮擦的表面热交换器中
- 作者：Teodoro da Silva Thais Lomonaco;Danthine Sabine;Martini Silvana
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Sonocrystallization;
- Batch;
- Scraped surface heat exchanger;
- Low saturated fat;
9.Investigation of using egg shell powder for bleaching of soybean oil

机译：用蛋壳漂白蛋壳的研究
- 作者：Abdi Elena;Gharachorloo Maryam;Ghavami Mehrdad
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Adsorbents;
- Egg shell powder;
- Physical and chemical properties;
- Bleached oil;
10.Synthesis of medium and long-chain triacylglycerols by enzymatic acidolysis of algal oil and lauric acid

机译：用藻类油和月桂酸酶酸解合成培养基和长酰基三酰基甘油
- 作者：Li Yang;Li Chuang;Feng Fengqin;Wei Wei;Zhang Hui
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Medium and long-chain triacylglycerols;
- Algal oil;
- Docosahexaenoic acid;
- Lauric acid;
- Acidolysis;
11.Monitoring the oxidation state evolution of unsaturated fatty acids in four microwave-treated edible oils by low-field nuclear magnetic resonance and H-1 nuclear magnetic resonance

机译：通过低场核磁共振和H-1核磁共振监测四种微波处理的可食用油中不饱和脂肪酸的氧化状态演化
- 作者：Yang Xiaofei;Han Zongyuan;Xia Tianshuang;Xu Yaping;Wu Zhaoxia
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
12.Characterization of flavor frame in shiitake mushrooms (Lentinula edodes) detected by HS-GC-IMS coupled with electronic tongue and sensory analysis: Influence of drying techniques

机译：HS-GC-IMS与电子舌和感觉分析检测的香菇（Lentinula edodes）中调味框的表征：干燥技术的影响
- 作者：Hou Hui;Liu Chang;Lu Xiaoshuo;Fang Donglu;Hu Qiuhui;Zhang Yuyu;Zhao Liyan
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Shiitake mushrooms;
- Drying techniques;
- Taste attribute;
- Volatile fingerprint;
- HS-GC-IMS;
13.Effects of Rhizopus oryzae and Aspergillus oryzae on prebiotic potentials of rice bran pretreated with superheated steam in an in vitro fermentation system

机译：Rhizopus oryzae和Aspergillus oryzae在体外发酵系统中用过热蒸汽预处理米糠益生元势的影响
- 作者：Yang Mei;Ashraf Jawad;Tong Litao;Wang Lili;Zhang Xiaqiu;Li Nana;Zhou Sumei;Liu Liya
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Rice bran;
- Superheated steam;
- Rhizopus oryzae;
- Aspergillus oryzae;
- Prebiotic potentials;
14.Influence of Lactobacillus plantarum on managing lipolysis and flavor generation of Staphylococcus xylosus and Saccharomyces cerevisiae in fish paste

机译：乳酸杆菌对鱼类糊剂脂肪解脂解和酿酒酵母酿酒酵母的影响
- 作者：Li Lin;Xu Yanshun
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Fish paste;
- Fermentation;
- Interaction;
- Lipolysis;
- Flavor;
15.Development of no-salt herbal bread using a method based on scalded flour

机译：使用基于烫伤面粉的方法的无盐草本面包的开发
- 作者：Wojcik Monika;Dziki Dariusz;Gawlik-Dziki Urszula;Rozylo Renata
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Wheat;
- No-salt bread;
- Herbs;
- Scalded flour;
- Antioxidant activity;
16.Tailored enzymatic treatment of Chlorella vulgaris cell wall leads to effective disruption while preserving oxidative stability

机译：小球藻的量身定制的酶促处理细胞壁导致有效的破坏，同时保持氧化稳定性
- 作者：Canelli Greta;Martinez Patricia Murciano;Hauser Billie Maude;Kuster Isabelle;Rohfritsch Zhen;Dionisi Fabiola;Bolten Christoph J.;Neutsch Lukas;Mathys Alexander
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Microalgae;
- High-pressure homogenization;
- Cell wall-degrading enzymes;
- Bioaccessibility;
- Lipid oxidation;
17.Yam (Dioscorea cayennensis) protein concentrate: Production, characterization and in vitro evaluation of digestibility

机译：山药（Dioscorea cayennensis）蛋白质浓缩物：生产，表征和体外消化率评估
- 作者：do Nascimento Edilza Silva;Caju de Oliveira Julia Mariano;Jocelino Gomes de Lacerda Jose Thalles;Montenegro Samara Batista;Caetano-Silva Maria Elisa;Dias Meriellen;Mendes Maria Anita;Juliano Maria Aparecida;Gadelha Tatiane Santi;Bertoldo Pacheco Maria Teresa;de Almeida Gadelha Carlos Alberto
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Simulated gastrointestinal digestion in vitro;
- Dioscorea cayennensis;
- tuber;
- Nano-LC-ESI-MS/MS;
18.Lactic acid produced by Streptococcus thermophilus activated glutamate decarboxylase (GadA) in Lactobacillus brevis NPS-QW 145 to improve gamma-amino butyric acid production during soymilk fermentation

机译：通过链球菌的乳酸乳蛋白激活谷氨酸脱羧酶（GADA）产生的乳酸，以改善豆浆发酵过程中的γ-氨基丁酸产生
- 作者：Xiao Tingting;Shah Nagendra P.
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Soy protein isolate;
- GABA;
- Lactic acid;
- gadA;
- Co-culture;
19.Development of antioxidant active PVA films with plant extract of Caesalpinia ferrea Martius

机译：Caesalpinia Ferraa Martius植物提取物的抗氧化活性PVA薄膜的研制
- 作者：de Lima Silva Ivo Diego;Timeni de Moraes Filho Luiz Emilio Pessoa;Caetano Viviane Fonseca;de Andrade Michelle Felix;Hallwass Fernando;Santana Silva Brito Andrea Monteiro;Vinhas Gloria Maria
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- PVA;
- Caesalpinia ferrea Martius;
- Antioxidant activity;
- Active packaging;
20.Going green in food analysis: A rapid and accurate method for the determination of sorbic acid and benzoic acid in foods by capillary ion chromatography with conductivity detection

机译：在食物分析中进行绿色：通过毛细管离子色谱法测定食品中山梨酸和苯甲酸的快速和准确的方法，导电性检测
- 作者：DAmore Teresa;Di Taranto Aurelia;Berardi Giovanna;Vita Valeria;Iammarino Marco
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Capillary ion chromatography;
- Food additives;
- Benzoic acid;
- Sorbic acid;
21.Optimizing the production of vitamin D in white button mushrooms (Agaricus bisporus) using ultraviolet radiation and measurement of its stability

机译：使用紫外线辐射和稳定性测量，优化白色按钮蘑菇（炎症Bisporus）的维生素D生产
- 作者：Salemi Sarina;Saedisomeolia Ahmad;Azimi Fateme;Zolfigol Sareh;Mohajerani Ezeddin;Mohammadi Mehrdad;Yaseri Mehdi
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Vitamin D;
- Prevention;
- UV Mushrooms;
- Agaricus bisporous;
- Ergocalciferol;
22.Technology and safety evaluation of Bacillus coagulans exhibiting antimicrobial activity for starter development

机译：芽孢杆菌凝血蛋白表现出抗菌活性的技术与安全评价
- 作者：Kim Yoon-Su;Lee Jungmin;Heo Sojeong;Lee Jong-Hoon;Jeong Do-Won
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Bacillus coagulans;
- Safety assessment;
- Functional property;
- Antibacterial activity;
- Starter;
23.Using high-power ultrasounds in red winemaking: Effect of operating conditions on wine physico-chemical and chromatic characteristics

机译：在红色酿酒中使用高功率超声：操作条件对葡萄酒物理化学和色彩特性的影响
- 作者：Perez-Porras Paula;Belen Bautista-Ortin Ana;Jurado Ricardo;Gomez-Plaza Encarna
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Wine;
- Ultrasounds;
- Frequency;
- Colour;
- Phenolic compounds;
24.A diagrammatic approach of impedimetric phase angle-modulus sensing for identification and quantification of various polar and non-polar/ionic adulterants in milk

机译：阻抗相角模量检测的示意性方法，用于牛奶中各种极性和离子掺杂剂的各种极性和非极性/离子掺杂物的鉴定及定量
- 作者：Das Chirantan;Chowdhury Basudev Nag;Chakraborty Subhadip;Sikdar Subhrajit;Saha Rajib;Mukherjee Anuraag;Karmakar Anupam;Chattopadhyay Sanatan
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第2期
25.Encapsulating probiotics in novel resistant starch wall material for production of rice flour extrudates

机译：用新型抗性淀粉壁材料封装益生菌，用于生产米粉挤出物
- 作者：Ashwar Bilal Ahmad;Gani Asir;Gani Adil;Ahmad Mudasir;Shah Asima
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Functional extrudates;
- In vitro digestibility;
- Rheology;
- Texture;
- Sensory evaluation;
26.Bacillus spp. increase the Paracin 1.7 titer of L. paracasei HD1.7 in sauerkraut juice: Emphasis on the influence of inoculation conditions on the symbiotic relationship

机译：Bacillus SPP。在德国汁中增加帕拉卡汀1.7滴度L. paracasei HD1.7：重点是接种条件对共生关系的影响
- 作者：Ye Zeming;Jiang Bitian;Gao Dongni;Ping Wenxiang;Ge Jingping
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Bacteriocins;
- Coculture;
- Lactobacillus paracasei HD1;
- 7;
- Inoculation conditions;
- Symbiosis;
27.Chemical preservative delivery in meat using edible vegetable tubular cellulose

机译：使用可食用的蔬菜管状纤维素肉中的化学防腐剂
- 作者：Panitsa Athanasia;Petsi Theano;Kandylis Panagiotis;Nigam Poonam Singh;Kanellaki Maria;Koutinas Athanasios A.
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Chemical preservative;
- Delivery;
- Nitrite;
- Vegetables;
- Cured meat products;
28.The influence of combined extrusion and fermentation processes on the chemical and biosafety parameters of wheat bran

机译：联合挤出和发酵过程对小麦麸皮的化学和生物安全参数的影响
- 作者：Zokaityte Egle;Lele Vita;Starkute Vytaute;Zavistanaviciute Paulina;Klupsaite Dovile;Bartkevics Vadims;Pugajeva Iveta;Berzina Zane;Gruzauskas Romas;Sidlauskiene Sonata;Juodeikiene Grazina;Santini Antonello;Bartkiene Elena
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Wheat bran;
- Extrusion;
- Fermentation;
- Biogenic amines;
- Emerging and masking mycotoxins;
29.Wholewheat bread: Effect of gradual water addition during kneading on dough and bread properties

机译：全麦面包：面团和面包性能捏合过程中逐渐添加的效果
- 作者：Parenti Ottavia;Carini Eleonora;Marchini Mia;Tuccio Maria Grazia;Guerrini Lorenzo;Zanoni Bruno
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Wholemeal flour;
- Rheology;
- Mixing;
- H-1 NMR;
- Molecular mobility;
30.Active packaging with starch, red cabbage extract and sweet whey: Characterization and application in meat

机译：活性包装用淀粉，红甘蓝提取物和甜乳清：肉类中的表征和应用
- 作者：Ribeiro Sanches Marcio Augusto;Camelo-Silva Callebe;Carvalho Cleberyanne da Silva;de Mello Jonatan Rafael;Barroso Noadia Genuario;da Silva Barros Eulalia Lopes;Silva Paula Paulino;Pertuzatti Paula Becker
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Anthocyanin;
- Phenolic compounds;
- Active packaging;
- Antioxidant capacity;
- Polymeric blends;
31.Improvement in physical and thermal stability of cloudy ginkgo beverage during autoclave sterilization: Effects of microcrystalline cellulose and gellan gum

机译：高压釜灭菌过程中多云银杏饮料的物理和热稳定性的改善：微晶纤维素和胶胶的作用
- 作者：Ni Yang;Tang Xiaoshu;Fan Liuping
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Beverage stability;
- Ginkgo seeds;
- Turbiscan;
- Autoclave sterilization;
32.In vitro assessment of probiotic and virulence potential of Enterococcus faecium strains derived from artisanal goatskin casing Tulum cheeses produced in central Taurus Mountains of Turkey

机译：肠球菌粪便粪便培养的益生菌和毒力潜力的体外评估衍生自土耳其中央金牛座山脉的石榴石山楂肠衣粗糙奶酪
- 作者：Ozkan Edibe Rabia;Demirci Talha;Akin Nihat
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Ent. faecium;
- Probiotic;
- Tulum cheese;
- Virulence;
33.Quality alert from direct discrimination of polycyclic aromatic hydrocarbons in edible oil by liquid-interfacial surface-enhanced Raman spectroscopy

机译：通过液态界面表面增强拉曼光谱从可食用油中的多环芳烃直接辨别的质量警报
- 作者：Su Mengke;Jiang Qian;Guo Jinhu;Zhu Yuxin;Cheng Shuai;Yu Ting;Du Shanshan;Jiang Yifan;Liu Honglin
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- PAHs;
- Edible oil;
- Adulteration;
- Self-assembly;
- Raman spectroscopy;
34.Rapid detection for low numbers of Escherichia coli O157:H7 by real-time PCR in cabbage using a combination of filtration, short microbial enrichment, and DNA concentration within 4 h

机译：使用过滤，短的微生物富集和4小时内的DNA浓度的组合，通过白菜实时PCR快速检测较低的大肠杆菌O157：H7
- 作者：Kim Jin-Hee;Oh Se-Wook
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Rapid diagnosis;
- Filtration;
- Short enrichment;
- DNA concentration;
- Real-time PCR;
35.Microbiome diversity and evolution in stacking fermentation during different rounds of Jiang-flavoured Baijiu brewing

机译：江味白九酿造型堆积发酵中的微生物组多样性和演变
- 作者：Wang Huan;Huang Yongguang;Huang Yunli
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Jiang-flavoured baijiu;
- Stacking fermentation;
- Microbial community;
- Fermentation parameter;
- High-throughput sequencing;
36.Biotechnological production of D-tagatose from lactose using metabolically engineering Lactiplantibacillus plantarum

机译：使用代谢工程Lactiplantibacillus platarum的乳糖的D-塔肽的生物技术生产
- 作者：Zhang Susu;Guo Tingting;Xin Yongping;Qin Lihong;Kong Jian
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Lactose;
- D-tagatose;
- Whole-cell catalysis;
- Metabolic engineering;
- Lactiplantibacillus plantarum;
37.Encapsulation of carrot waste extract by freeze and spray drying techniques: An optimization study

机译：通过冻结和喷雾干燥技术封装胡萝卜废物提取物：优化研究
- 作者：Seregelj Vanja;Cetkovic Gordana;Canadanovic-Brunet Jasna;Saponjac Vesna Tumbas;Vulic Jelena;Levic Steva;Nedovic Viktor;Brandolini Andrea;Hidalgo Alyssa
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Antioxidant capacity;
- Inulin;
- Maltodextrin;
- Whey protein;
- Response surface methodology;
38.Production of kombucha-like beverage and bacterial cellulose by acerola byproduct as raw material

机译：用Acerola副产品作为原料生产Kombucha样饮料和细菌纤维素
- 作者：Leonarski Eduardo;Cesca Karina;Zanella Eduardo;Stambuk Boris U.;de Oliveira Debora;Poletto Patricia
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Fermentation;
- Acetic acid;
- Ethanol;
- Polyphenols;
- Antioxidant activity;
39.Stability of antioxidant compounds and activities of a natural dye from coloured-flesh potatoes in dairy foods

机译：抗氧化剂化合物的稳定性和乳制品中彩色肉土豆的天然染料的活性
- 作者：Tereucan Gonzalo;Ercoli Stefano;Cornejo Pablo;Winterhalter Peter;Contreras Boris;Ruiz Antonieta
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Anthocyanin;
- Natural dyes;
- Colour;
- Purple fleshed potatoes;
- Stability;
40.Rheological and thermal characterization of pinto saltillo bean (Phaseolus vulgaris L.) protein isolates/sodium alginate gels

机译：Pinto Saltillo Bean的流变和热表征（Phopololusululis L.）蛋白分离株/藻酸钠凝胶
- 作者：Pena-Chaidez Joel Enrique;Rosas-Flores Walfred;Salazar-Montoya Juan Alfredo;Morales-Contreras Blanca Elizabeth;Gallegos-Infante Jose Alberto;Morales-Castro Juliana;Medrano-Roldan Hiram
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Gelling properties;
- Isolated protein;
- Phase diagram;
- Sodium alginate;
- Viscoelasticity;
41.Bacterial diversity of traditional fermented milks from Cameroon and safety and antifungal activity assessment for selected lactic acid bacteria

机译：来自喀麦隆的传统发酵泥浆的细菌多样性以及所选乳酸菌的安全性和抗真菌活性评估
- 作者：Sohanang Francky Steve Nodem;Coton Monika;Debaets Stella;Coton Emmanuel;Tatsadjieu Leopold Ngoune;Mohammadou Bouba Adji
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Traditional fermented milk;
- Lactic acid bacteria;
- Biogenic amines;
- Antibiotic resistances;
- Antifungal activity;
42.Standardization of model for the production of spray dried whey protein-zinc complex and its acceptability in milk

机译：喷雾干燥乳清蛋白 - 锌复合物生产模型的标准化及其在牛奶中的可接受性
- 作者：Pralhadrao Jadhav Vitthal;Arora Sumit;Shilpashree B. G.;Sharma V;Singh A. K.;Panjagari Narender Raju
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Spray dried powder;
- Ultrafiltration;
- Whey protein concentrate;
- Central composite response design;
- Milk fortification;
43.Enteric virus presence in green vegetables and associated irrigation waters in a rural area from Argentina. A quantitative microbial risk assessment

机译：肠道病毒在绿色蔬菜和相关灌溉水域在阿根廷的农村地区。定量微生物风险评估
- 作者：Emilse Prez Veronica;Matias Victoria;Cecilia Martinez Laura;Oscar Giordano Miguel;Gisela Masachessi;Guadalupe DiCola;Elizabeth Re Viviana;Victorio Pavan Jorge;Rodney Colina;Viviana Nates Silvia;Angelica Barril Patricia
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Norovirus;
- Rotavirus;
- Enterovirus;
- Foodborne;
- QMRA;
44.Varying the amount of solid fat in animal fat mimetics for plant-based salami analogues influences texture, appearance and sensory characteristics

机译：改变动物脂肪模拟物中的固体脂肪量，用于植物的蒜味咸蛋白样类似物影响纹理，外观和感官特征
- 作者：Dreher Johannes;Koenig Maurice;Herrmann Kurt;Terjung Nino;Gibis Monika;Weiss Jochen
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Processed meat analogues;
- Plant proteins;
- Fat structuring;
- Animal fat replacement;
- Dry-fermented sausages;
45.Ultrasound-assisted preparation of double nano-emulsions loaded with glycyrrhizic acid in the internal aqueous phase and skim milk as the external aqueous phase

机译：在内部水相中含有甘草酸的双纳米乳液的超声辅助制备，并作为外部水相的脱脂乳
- 作者：Maghamian Nafiseh;Goli Mohammad;Najarian Afsaneh
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Double nanoemulsion;
- Response surface methodology;
- Glycyrrhizic acid;
- Fortified skim milk;
- Ultrasound-assisted;
46.Pecan storage: Effects of 1-MCP on the overall quality and volatile compounds profile of shelled and unshelled pecans

机译：山核桃储存：1-MCP对炮弹和非剥离山核桃的整体质量和挥发性化合物剖面的影响
- 作者：Thewes Flavio Roberto;Both Vanderlei;Thewes Fabio Rodrigo;Brackmann Auri;Wagner Roger;Ribeiro Stephanie Reis;Ludwig Vagner;Rossato Fabiane Portella
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Carya illinoinensis (Wangenh) K. Koch;
- Acidity;
- Peroxide value;
- Internal browning;
- Aldehydes;
47.Physicochemical and functional properties of a novel xanthan gum-lysozyme nanoparticle material prepared by high pressure homogenization

机译：通过高压均质化制备的新型黄原胶溶菌酶纳米粒子材料的物理化学和功能性
- 作者：Zhu Yiqing;Sun Xinyang;Ding Jian;Fan Fengjiao;Li Peng;Xia Ji;Luo Xieqi;Fang Yong
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Xanthan gum;
- Lysozyme;
- Nanoparticle;
- High pressure homogenization;
48.Novel packaging film for humidity-controlled manipulating of ethylene for shelf-life extension of Agaricus bisporus

机译：用于芦蓉乙烯乙烯乙烯的新型包装薄膜姬松茸延伸的乙烯
- 作者：Wu Weina;Ni Xiaoyu;Shao Ping;Gao Haiyan
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Humidity responsive;
- 1-Methylcyclopropene;
- Palladium on carbon;
- Active packaging;
- Edible fungus;
49.Enhanced beta-carotene encapsulation and protection in self-assembled lyotropic liquid crystal structures

机译：自组装型液晶结构中增强的β-胡萝卜素封装和保护
- 作者：Jimenez-Escobar M. P.;Pascual-Pineda L. A.;Vernon-Carter E. J.;Beristain C. I
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Nonionic surfactants;
- Lyotropic liquid crystals;
- Protection matrix;
- beta-carotene;
- Pseudo-ternary diagrams;
50.The succession and correlation of the bacterial community and flavour characteristics of Harbin dry sausages during fermentation

机译：发酵过程中哈尔滨干香肠细菌群落和风味特征的连续与相关性
- 作者：Hu Yingying;Wang Hui;Kong Baohua;Wang Yan;Chen Qian
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Harbin dry sausages;
- Bacterial community;
- Single molecule real time sequencing;
- Volatile compound;
- Correlation analysis;
51.Influence of partial sodium replacement on proximate composition, physical and sensory quality of marinated anchovy (Engraulis encrasicolus) (vol 137, 110476, 2021)

机译：部分钠替代对腌制锚杆（Engraulis Encrasicolus）的近似组成，物理和感官质量的影响（Vol 137,110476,2021）
- 作者：Erol Nida Demirtas;Erdem Omer Alper;Cakli Sukran
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
52.Flavor release from lactose/protein matrix during storage: Effects of lactose crystallization and powder microstructure

机译：贮藏期间乳糖/蛋白质基质的风味释放：乳糖结晶和粉末微观结构的影响
- 作者：Huang Zhuofan;Li Kaixin;Ma Lingjun;Chen Fang;Liao Xiaojun;Hu Xiaosong;Ji Junfu
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Lactose crystallization;
- Flavour release;
- Encapsulation;
- Powder microstructure;
53.Mechanistic study on the nanocomplexation between curcumin and protein hydrolysates from Great Northern bean (Phaseolus vulgaris L.) for delivery applications in functional foods

机译：从北部豆豆（PHEAPOLUSULUS L.）姜黄素和蛋白质水解产物的纳米复合物的机械研究在功能性食品中的输送应用
- 作者：Zhang Yue;Xie Liyang;Feng Sirui;Liu Feng;Luo Yangchao
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Dry bean protein;
- Enzymatic hydrolysis;
- Complex nanoparticles;
- Nutrient delivery system;
54.Cranberry (Vaccinium macrocarpon L.) fruit juice from Serbia: UHPLC- DAD-MS/MS characterization, antibacterial and antioxidant activities

机译：来自塞尔维亚的蔓越莓（vaccinium macrocarpon L.）果汁：UHPLC-DAD-MS / MS表征，抗菌和抗氧化活性
- 作者：Ilic Dusica P.;Troter Dragan Z.;Stanojevic Ljiljana P.;Zvezdanovic Jelena B.;Vukotic Danica D.;Nikolic Vesna D.
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Antibacterial activity;
- Antioxidant activity;
- Cold-pressing;
- UHPLC-DAD-MS;
- MS;
55.Characterization and in vitro digestion properties of cassava starch and epigallocatechin-3-gallate (EGCG) blend

机译：木薯淀粉和EPIGALLOCATECHIN-3-gallate（EGCG）混合物的表征和体外消化性能
- 作者：Zhu Song;Liu Bo;Wang Fang;Huang Dejian;Zhong Fang;Li Yue
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Starch;
- Digestion;
- EGCG;
- Molecular structure;
56.Inhibiting effect of superheated steam processing on milling characteristics deterioration induced by storage of common buckwheat

机译：过热蒸汽处理对普通荞麦贮藏造成碾磨特性劣化的抑制作用
- 作者：Wang Lijuan;Wang Libo;Wang Aili;Qiu Ju;Li Zaigui
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Fagopyrum esculentum;
- Damaged starch;
- Superheated steam treatment;
- Aging;
- Micro-structure;
57.Performance evaluation of ultra violet assisted vertical re-circulating depuration system on microbial, heavy metal reduction and composition of black clam (Villorita cyprinoides)

机译：超紫辅助再循环钙钙钙化系统对黑蛤的微生物，重金属减少和组成（Villorita Cyprinoides）的性能评估
- 作者：Anjana S.;Abhilash S.;Varghese B.;Sabu S.;Sunooj K. V;Xavier K. A. Martin
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Depuration;
- Clams;
- Heavy metals;
- Total viable count;
- Vibrio parahaemolyticus;
58.Modeling the reduction of Salmonella and Listeria monocytogenes in ground chicken meat by high pressure processing and trans-cinnamaldehyde

机译：高压加工和跨肉桂醛在地下鸡肉中造型的制造沙门氏菌和李斯特里亚单核细胞增生
- 作者：Chuang Shihyu;Sheen Shiowshuh;Sommers Christopher H.;Sheen Lee-Yan
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- trans-Cinnamaldehyde;
- Ground chicken meat;
- High pressure processing;
- Listeria monocytogenes;
- Salmonella;
59.Calcium-induced-gel properties for iota-carrageenan in the presence of different charged amino acids

机译：在不同的带电氨基酸存在下IOTa-carrageenan的钙诱导凝胶性质
- 作者：Wen Chengrong;Wang Nan;Dong Yingying;Tian Jie;Song Shuang;Qi Hang
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Calcium-iota-carrageenan;
- Amino acids;
- Gel properties;
- Electrostatic interaction;
- Hydrogen bond;
60.The nutritional and physicochemical properties of whole corn slurry prepared by a novel industry-scale microfluidizer system

机译：新型工业规模微流体系统制备全玉米浆料的营养和物理化学性质
- 作者：Guo Xiaojuan;McClements David Julian;Chen Jun;He Xuemei;Liu Wei;Dai Taotao;Liu Chengmei
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Whole corn slurry;
- Microfluidizer;
- Nutrition;
- Stability;
- Particle size;
61.Harnessing the nutritional potential of concentrated whey for enhanced galactose flux in fermentative yeast

机译：利用浓缩乳清的营养潜力在发酵酵母中增强半乳糖通量的浓缩乳清
- 作者：Beniwal Arun;Saini Priyanka;De Sachinandan;Vij Shilpa
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- CRISPR;
- Whey;
- Galactose;
- Saccharomyces cerevisiae;
- Ethanol;
62.Effect of ultrasound on cell viability and storage of dehydrated jackfruit (Artocarpus heterophyllus Lam.) impregnated with Lactobacillus casei

机译：超声对细胞活力和脱水菠萝蜜（Artocarpus Heterophyllus Lam。）浸渍乳杆菌酪虫的影响
- 作者：Souza Bernardino Allan Victor;Rocha Nathalia Santos;da Silva Elaine Maria;Batista de Medeiros Rafael Augusto;da Silva Junior Edvaldo Vieira;Sakugawa Shinohara Neide Kazue;dos Santos Cortez Neila Mello;Azoubel Patricia Moreira
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Drying;
- Impregnation;
- Ultrasound;
- Survival rate;
63.Use of near infrared hyperspectral imaging as a nondestructive method of determining and classifying shelf life of cakes

机译：使用近红外高光谱成像作为确定和分类蛋糕保质期的非破坏性方法
- 作者：Sricharoonratana Manunchaya;Thompson Anthony Keith;Teerachaichayut Sontisuk
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第2期
- NIR-HSI;
- Discriminant analysis;
- Sponge cake;
- Shelf life;
64.Enrichment of antioxidants compounds in cookies produced with camu-camu (Myrciaria dubia) coproducts powders

机译：用Camu-Camu（Myrciaria Dubia）族粉末生产的饼干中富集抗氧化剂化合物
- 作者：Leite das Chagas Eduardo Galvao;Vanin Fernanda Maria;dos Santos Garcia Vitor Augusto;Pedroso Yoshida Cristiana Maria;de Carvalho Rosemary Aparecida
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Fruit waste;
- Drying temperature;
- Active compounds;
- Phenolic;
- Bakery products;
65.Assembly of hyperhalophilic complex consortia of isolates from anchovy ripening attaining histamine degradation and their microbiome configuration

机译：从锚固成熟的分离物的高卤素复合物组装组装阶层降解及其微生物组构型
- 作者：Perez Silvina;Corti-Monzon Georgina;Yeannes Maria I;Zaritzky Noemi E.;Villegas-Plazas Marcela;Junca Howard;Murialdo Silvia E.
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Fermented fish;
- Halophilic prokaryotes;
- Histamine;
- Consortium;
- Metagenomics;
66.Characterisation and analysis of alcohol in baijiu with a microwave cavity resonator

机译：微波腔谐振器Baijiu中酒精的特征与分析
- 作者：Li Zhen;Haigh Arthur;Wang Ping;Soutis Constantinos;Gibson Andrew
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Baijiu;
- Dielectric properties;
- Alcohol content;
- Cavity resonator;
- Resonance frequency;
67.Investigating the effect of in vitro gastrointestinal digestion on the stability, bioaccessibility, and biological activities of baobab (Adansonia digitata) fruit polyphenolics

机译：研究体外胃肠道消化对植物（Adansonia Digitata）果多酚菌的稳定性，生物可接受性和生物活性的影响
- 作者：Ismail Balarabe B.;Guo Mingming;Pu Yunfeng;Cavus Osman;Ayub Khadijah Abdulkadir;Watharkar Ritesh Balaso;Ding Tian;Chen Jianchu;Liu Donghong
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Baobab fruit pulp;
- In vitro digestion;
- Phenolic constituents;
- Antioxidant capacity;
- Bioaccessibility;
68.Antimicrobial activity and physical properties of starch/chitosan film incorporated with lemongrass essential oil and its application

机译：淀粉/壳聚糖薄膜的抗菌活性和物理性质，其掺入柠檬草精油及其应用
- 作者：Perdana Muhammad Iqbal;Ruamcharoen Jareerat;Panphon Somrak;Leelakriangsak Montira
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Starch/chitosan film;
- Antimicrobial activity;
- Physical properties;
- Essential oils;
- Chili;
69.The cross-over fermentation concept and its application in a novel food product: The dairy miso case study

机译：交叉发酵概念及其在新型食品中的应用：乳品味噌案例研究
- 作者：Dank Alexander;van Mastrigt Oscar;Yang Zhaoying;Dinesh Varun M.;Lillevang Soren K.;Weij Christian;Smid Eddy J.
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Cross-over fermentation;
- Aroma;
- Aspergillus oryzae;
- Miso;
70.The use of Raman spectroscopy and chemometrics for the discrimination of lab-produced, commercial, and adulterated cold-pressed oils

机译：使用拉曼光谱和化学计量学用于辨别实验室，商业和掺假的冷压油
- 作者：Temiz Havva Tumay;Velioglu Serap Durakli;Guner Kadir Gurbuz;Velioglu Hasan Murat
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Adulteration;
- Almond oil;
- Black cumin oil;
- Chemometrics;
- Cold-pressed oil;
- Walnut oil;
71.Development of an oil-in-water emulsion stabilized by a black bean protein-based nanocomplex for co-delivery of quercetin and perilla oil

机译：由黑豆蛋白为基础纳米核糖酸稳定的水包油乳液的开发，用于共递送槲皮素和紫苏油
- 作者：Han Lu;Lu Keyang;Zhou Shijiao;Zhang Shuang;Xie Fengying;Qi Baokun;Li Yang
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Black bean protein;
- Nanocomplex;
- Protein-quercetin interaction;
- Perilla oil emulsion;
- In vitro gastrointestinal digestion;
72.Antioxidant and anti-norovirus properties of aqueous acetic acid macromolecular extracts of edible brown macroalgae

机译：食用棕色大型乙酸水溶液水溶液的抗氧化剂和抗诺维病毒性质
- 作者：Kuda Takashi;Nishizawa Makoto;Toshima Daiki;Matsushima Keiichiro;Yoshida Seiichiro;Takahashi Hajime;Kimura Bon;Yamagishi Takashi
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Brown macroalgae;
- Fucoidan;
- Murine macrophage RAW264.7 cells;
- Murine norovirus;
- Phlorotannin;
73.A novel infrared pulse-spouted freeze drying on the drying kinetics, energy consumption and quality of edible rose flowers

机译：一种新型红外脉冲冻干干燥，干燥动力学，能量消耗和食用玫瑰花朵的质量
- 作者：Hnin Kay Khaing;Zhang Min;Ju Ronghua;Wang Bin
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Drying;
- Edible flower;
- Color;
- Phenolics;
- Anthocyanins;
74.The influence of non-traditional sourdough made with quinoa, hemp and chia flour on the characteristics of gluten-free maize/rice bread

机译：非传统酵母用奎奴亚藜，大麻和Chia面粉对无麸质玉米/米面包的影响
- 作者：Jagelaviciute Jolita;Cizeikiene Dalia
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Non-traditional sourdough;
- Gluten-free bread;
- Quinoa;
- Hemp;
- Chia;
75.Physical and oxidative stability of food emulsions prepared with pea protein fractions

机译：用豌豆蛋白分数制备的食物乳液的物理和氧化稳定性
- 作者：Hinderink Emma B. A.;Schroder Anja;Sagis Leonard;Schroen Karin;Berton-Carabin Claire C.
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Physical stability;
- Legume proteins;
- Chemical stability;
- High internal phase emulsions;
- Pickering emulsions;
76.Drying of wolfberry fruit juice using low-intensity pulsed ultrasound

机译：使用低强度脉冲超声干燥枸杞果汁
- 作者：Qi Yaru;Yu Fen;Wang Xuecheng;Wan Na;Yang Ming;Wu Zhenfeng;Li Yuanhui
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Low-intensity pulsed ultrasound;
- Vacuum drying;
- Fruit juice;
- Quality;
- Drying characteristics;
77.High voltage atmospheric cold plasma treatment of Listeria innocua and Escherichia coli K-12 on Queso Fresco (fresh cheese)

机译：高压大气冷等离子体治疗Listeria Innocua和大肠杆菌K-12在Queso Fresco（新鲜奶酪）
- 作者：Wan Zifan;Misra N. N.;Li Guo;Keener Kevin M.
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Nonthermal;
- Dairy;
- Oxidation;
- Food safety;
- Spectroscopy;
78.A novel bacteriocin from Lactobacillus salivarius against Staphylococcus aureus: Isolation, purification, identification, antibacterial and antibiofilm activity

机译：来自乳杆菌唾液金黄色葡萄球菌的新细菌霉素：分离，纯化，鉴定，抗菌和抗菌和抗菌活性
- 作者：Li Hong-Wei;Xiang Yi-Zhou;Zhang Man;Jiang Yu-Hang;Zhang Yao;Liu Ying-Yang;Lin Lian-Bing;Zhang Qi-Lin
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Lactobacillus salivarius;
- Bacteriocin;
- Staphylococcus aureus;
- Antimicrobial activity;
- Antibiofilm activity;
79.Effects of different starter culture applications pre- and post-scalding on the biochemical and sensory properties of pasta filata type cheeses

机译：不同启动培养应用对面食类型奶酪生化和感官特性的影响
- 作者：Orundu Serap;Tarakci Zekai
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Heat treatment;
- Pasta filata type cheese;
- Ripening;
- Starter culture;
80.Kinetic-thermodynamic study of the oxidative stability of Arbequina olive oils flavored with lemon verbena essential oil

机译：柠檬马鞭草精油调味的Arbequina橄榄油氧化稳定性的动力学 - 热力学研究
- 作者：Cherif Marwa;Rodrigues Nuno;Veloso Ana C. A.;Zaghdoudi Khalil;Pereira Jose A.;Peres Antonio M.
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Olive oil;
- Essential oil;
- Olive oil flavoring;
- Lipid oxidation;
- Kinetic-thermodynamic data;
81.Effect of thermal treatment and pressure on the characteristics of green soybean tofu and the optimization conditions of tofu processing by TOPSIS analysis

机译：热处理和压力对Green Soybean Tofu特性的影响及Topsis分析豆腐加工优化条件
- 作者：Li Jinpeng;Wang Kaili;Gao Yitong;Ma Chenglong;Sun Dongxue;Hussain Muhammad Altaf;Qayum Abdul;Jiang Zhanmei;Hou Juncai
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Green soybean tofu;
- Selective thermal denaturation;
- High pressure homogenization;
- Quality characteristics;
- TOPSIS;
82.Natural deep eutectic solvent enhanced pulse-ultrasonication assisted extraction as a multi-stability protective and efficient green strategy to extract anthocyanin from blueberry pomace

机译：天然深鉴定溶剂增强脉冲超声辅助提取作为一种多稳定性保护和有效的绿色策略，从蓝莓渣中提取花青素
- 作者：Fu Xizhe;Wang Di;Belwal Tarun;Xie Jing;Xu Yanqun;Li Li;Zou Ligen;Zhang Lixia;Luo Zisheng
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Natural deep eutectic solvent;
- Anthocyanins;
- Green extraction;
- Physicochemical properties;
- Multi-stability;
83.Nutritional value and antioxidant activity of Chinese black truffle (Tuber indicum) grown in different geographical regions in China

机译：中国不同地理区域生长的中国黑松露（块茎帝国）营养价值及抗氧化活性
- 作者：Wu Ziyuan;Meenu Maninder;Xu Baojun
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Tuber indicum;
- Chinese black truffle;
- Nutrients;
- Bioactive compounds;
- Antioxidant activity;
- Anti-inflammatory activity;
84.Enzymatic modification of rice bran protein: Impact on structural, antioxidant and functional properties

机译：米糠蛋白的酶促改性：对结构，抗氧化和功能性的影响
- 作者：Singh Tajendra Pal;Siddiqi Raashid Ahmad;Sogi Dalbir Singh
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
85.An exploratory trial of food formulations with enhanced bioaccessibility of iron and zinc aided by spices

机译：香料增强铁和锌的生物可接受性食品配方的探索性试验
- 作者：Jaiswal Aishwarya;Pathania Vanshdeep;Lakshmi Jyothi A.
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Iron deficiency anaemia;
- Zinc deficiency;
- Phytic acid;
- In vitro protein digestibility;
- Spices;
86.Development and characterization of novel antioxidant films based on chitosan and Maillard reaction products

机译：基于壳聚糖和美丽反应产物的新型抗氧化薄膜的开发与鉴定
- 作者：Li Yan;Chen Kangni;Yang Qingfeng;Hong Hui;Feng Ligeng;Luo Yongkang
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Chitosan antioxidant film;
- Cod skin collagen peptides;
- Xylose;
- Maillard reaction products;
87.Interactive effect of physicochemical and microbial variables on bioactive amines content during storage of probiotic fermented milk

机译：物理化学和微生物变量对益生菌发酵牛奶储存过程中生物活性胺含量的互动效果
- 作者：Vieira Carla Paulo;da Costa Marion Pereira;de Melo Silva Vitor Luiz;Delgado Karina Frensel;Frasao Beatriz da Silva;Elias Thaisa Abrantes;Chifarelli de Oliveira Nunes Yves Eduardo;de Abreu Gloria Maria Beatriz;Conte-Junior Carlos Adam
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Tyramine;
- Bioactive amines;
- Goat milk;
- Cow milk;
- Lactobacillus acidophilus;
88.Comparative phytochemical analysis of Lepidium latifolium L. sprouts from Ladakh Himalayas suggest a novel combination of 2-propenyl and benzyl glucosinolate

机译：LaDakh Himalayas的Lepidium L. Sprouts的比较植物化学分析提出了一种新的2-丙烯基和苄基葡萄糖苷的组合
- 作者：Ali Villayat;Khajuria Manu;Bhat Rohini;Rashid Aatif;Faiz Sheenam;Vyas Dhiraj
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Lepidium latifolium;
- Sprout;
- Glucosinolate;
- Myrosinase;
- MYB transcription Factor;
- Phenolics;
89.Fusarium diversity and mycotoxin occurrence in proso millet in Korea

机译：韩国波尔乐小米的镰刀菌多样性和霉菌毒素发生
- 作者：Choi Jung-Hye;Nah Ju-Young;Lee Mi-Jeong;Jang Ja-young;Lee Theresa;Kim Jeomsoon
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Fusarium species complex;
- Species diversity;
- Mycotoxin analysis;
- Chemotype;
- Millet;
- Food safety;
90.Selection of probiotic Lactobacillus strains with antimicrobial activity to be used as biocontrol agents in food industry

机译：用抗微生物活性选择益生菌乳酸杆菌菌株用作食品工业中的生物防治药剂
- 作者：Rodriguez-Sanchez S.;Fernandez-Pacheco P.;Sesena S.;Pintado C.;Palop M. Ll
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Probiotic properties;
- Gastrointestinal resistance;
- Autoaggregation;
- Coaggregation;
- Hydrophobicity;
- Biofilm;
- Caco-2;
- Antimicrobial activity;
91.Exploration of an ultrasonic pulse echo system for comparison of milks, creams, and their dilutions

机译：超声波脉冲回波系统进行探索，用于比较Marks，Creams及其稀释度
- 作者：Yang Yuzheng;Wright William M. D.;Hettinga Kasper A.;van Ruth Saskia M.
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第2期
- Composition;
- Dairy;
- Density;
- Rheology;
- Ultrasonic velocity;
92.NaCl mediated physicochemical and structural changes of textured wheat gluten

机译：NaCL介导的纹理小麦麸质的物理化学和结构变化
- 作者：Peng Jing;Zhu Kexue;Guo Xiaona;Peng Wei;Chen Yuan;Li Qin;Zhou Huiming
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Wheat gluten;
- NaCl;
- Extrusion;
- Meat analogues;
93.The profile of dynamic changes in yellow tea quality and chemical composition during yellowing process

机译：黄茶品质和化学成分的动态变化型材在泛黄过程中
- 作者：Wei Yuming;Li Tiehan;Xu Shanshan;Ni Tiancheng;Deng Wei-Wei;Ning Jingming
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Yellow tea;
- Yellowing process;
- Colour;
- Taste quality;
- Metabolomics;
94.A comparative study of aromatic characterization of Yingde Black Tea infusions in different steeping temperatures

机译：不同浸渍温度下繁德红茶输注芳香表征的对比研究
- 作者：Liu Haocheng;Xu Yujuan;Wen Jing;An Kejing;Wu Jijun;Yu Yuanshan;Zou Bo;Guo Manhua
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Yingde black tea;
- Steeping temperature;
- Gas chromatography-olfactometry;
- Descriptive sensory analysis;
95.Oxidative stability of ternary blends of vegetable oils: A chemometric approach

机译：植物油三元共混物的氧化稳定性：化学计量方法
- 作者：Pattnaik Monalisha;Mishra Hari Niwas
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Ternary blending;
- Oryzanol;
- Tocopherols;
- Rancimat;
- Thermal kinetics;
96.QSAR-based physicochemical properties of isothiocyanate antimicrobials against gram-negative and gram-positive bacteria

机译：基于QSAR的异硫氰酸酯抗菌药物对抗革兰阴性和革兰氏阳性细菌的物理化学性质
- 作者：Andini Silvia;Araya-Cloutier Carla;Lay Bianca;Vreeke Gijs;Hageman Jos;Vincken Jean-Paul
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Crucifer;
- Electrophile;
- Glucosinolate;
- Natural food preservative;
- Quantitative structure-activity relationship;
97.Correlation analysis between acoustic and sensory technique data for cooked pork loin samples

机译：熟猪肉腰部样品声学和感官技术数据的相关分析
- 作者：Gonzalez-Mohino Alberto;Jimenez Antonio;Rufo Montana;Paniagua Jesus M.;Olegario Lary S.;Ventanas Sonia
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Ultrasound;
- Sensory evaluation;
- Cooked pork loin;
- Pearson's correlation coefficient;
98.Prevalence, antibiotic susceptibility and genetic diversity of Campylobacter jejuni isolated from retail food in China

机译：中国零售食品隔离的Campylobacter Jejuni的患病率，抗生素敏感性和遗传多样性
- 作者：Wang Juan;Wang Zhi;Zhang Jumei;Ding Yu;Ma Zonghao;Jiang Fufeng;Nie Xiang;Tang Shengjun;Chen Moutong;Wu Shi;Zeng Haiyan;Lei Tao;Yang Xiaojuan;Zhang Shuhong;Wu Qingping
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Campylobacter jejuni;
- Retail food;
- Prevalence;
- Genetic diversity;
- Multi-drug resistance;
99.Effects of cryoconcentrate blueberry juice incorporation on gelatin gel: A rheological, textural and bioactive properties study

机译：冷冻酵母果汁掺入对明胶凝胶的影响：一种流变，纹理和生物活性性研究
- 作者：Casas-Forero Nidia;Moreno-Osorio Luis;Orellana-Palma Patricio;Petzold Guillermo
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Cryoconcentrate juice;
- Gelatin gel;
- Rheological property;
- Texture analysis;
- Bioactive components;
100.Development of ready-to-cook shrimp analogue from surimi: Effect of natural plant extracts on the chemical quality during refrigerated storage

机译：来自SURIMI的即食虾类类似物的发展：天然植物提取物对冷藏储存过程中的化学质量的影响
- 作者：Priyadarshini M. Bhargavi;Xavier K. A. Martin;Dhanabalan Vignaesh;Nayak Binaya Bhusan;Balange Amjad Khansaheb
- 期刊名称：《LWT-Food Science & Technology》 | 2021年第1期
- Surimi;
- Natural plant extract;
- Shrimp analogue;
- Texture;
- PCA plot;

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