Research Output 2005 2020

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2020

A customized assessment tool to differentiate safety and hygiene control practices in emerging dairy chains

Ledo, J., Hettinga, K. A. & Luning, P. A., 1 May 2020, In : Food Control. 111, 107072.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Hygiene
hygiene
control methods
dairies
farmers

Characterisation of friction behaviour of intact soft solid foods and food boli

Fuhrmann, P. L., Aguayo-Mendoza, M., Jansen, B., Stieger, M. & Scholten, E., 1 Mar 2020, In : Food Hydrocolloids. 100, 105441.

Research output: Contribution to journalArticleAcademicpeer-review

Friction
friction
Food
Polydimethylsiloxane
gels

Effect of heat treatment on bacteriostatic activity and protein profile of bovine whey proteins

Xiong, L., Li, C., Boeren, S., Vervoort, J. & Hettinga, K., 1 Jan 2020, In : Food Research International. 127, 108688.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
antibacterial proteins
whey protein
Milk
Hot Temperature
heat treatment

Effect of natural fermentation on nutritional composition and anti-nutrients in soy-wara (A Nigerian fried soy-cheese)

Adeyeye, S. A. O., Bolaji, O. T., Abegunde, T. A., Tiamiyu, H. K., Adebayo-Oyetoro, A. O. & Idowu-Adebayo, F., 1 Feb 2020, In : Food Research. 4, 1, p. 152-160 9 p.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Soy Foods
Fermentation
cheeses
Phytic Acid
Trypsin Inhibitors
Emulsions
droplets
mechanical properties
emulsions
sensory properties

Effects of plant density and fertilizer formula on physicochemical and sensorial characteristics of pasteurized juice from Perolera sugarloaf pineapples grown in the long rainy season

Sanya, C. A. K., Chadare, F. J., Hounhouigan, M. H., Fassinou Hotegni, N. V., Gbaguidi, M. A., Dekpemadoha, J. E., Linnemann, A. R. & Hounhouigan, D. J., 8 Jan 2020, In : NJAS - Wageningen Journal of Life Sciences. 92, 100320.

Research output: Contribution to journalArticleAcademicpeer-review

Ananas
Fertilizers
pineapples
plant density
juices

Evaluation of nutritional composition, physico-chemical and sensory properties of ‘Robo’ (A Nigerian traditional snack) produced from watermelon (Citrullus lanatus (Thunb.) seeds

Adeyeye, S. A. O., Bolaji Olushola, T., Abegunde, T. A., Adebayo-Oyetoro, A. O., Tiamiyu, H. K. & Idowu-Adebayo, F., 1 Feb 2020, In : Food Research. 4, 1, p. 216-223 8 p.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Citrullus
Citrullus lanatus
Snacks
watermelons
snacks
Open Access
Musa
Isotopes
bananas
stable isotopes
traceability

Measuring viscosity of supersaturated lactose solutions using dynamic light scattering

Gazi, I., Kim, H., Paterson, A. H. J. & Huppertz, T., 1 Mar 2020, In : International Dairy Journal. 102, 104596.

Research output: Contribution to journalArticleAcademicpeer-review

light scattering
Lactose
Viscosity
lactose
viscosity

Physicochemical properties of spray-dried model infant milk formula powders: Influence of whey protein-to-casein ratio

Masum, A. K. M., Huppertz, T., Chandrapala, J., Adhikari, B. & Zisu, B., 1 Jan 2020, In : International Dairy Journal. 100, 104565.

Research output: Contribution to journalArticleAcademicpeer-review

Infant Formula
Caseins
whey protein
Powders
casein

Recovery of eggplant field waste as a source of phytochemicals

Mauro, R. P., Agnello, M., Rizzo, V., Graziani, G., Fogliano, V., Leonardi, C. & Giuffrida, F., 5 Feb 2020, In : Scientia Horticulturae. 261, 109023.

Research output: Contribution to journalArticleAcademicpeer-review

eggplants
phytopharmaceuticals
glycoalkaloids
ripening
fruits

Stability of fat globules in UHT milk during proteolysis by the AprX protease from Pseudomonas fluorescens and by plasmin

Zhang, C., Bijl, E., Muis, K. E. & Hettinga, K., Jan 2020, In : Journal of Dairy Science. 103, 1, p. 179-190

Research output: Contribution to journalArticleAcademicpeer-review

UHT milk
Pseudomonas fluorescens
plasmin
fat globules
Fibrinolysin

Strategies to compensate for undesired gritty sensations in foods

Santagiuliana, M., Broers, L., Marigómez, I. S., Stieger, M., Piqueras-Fiszman, B. & Scholten, E., 1 Apr 2020, In : Food Quality and Preference. 81, 103842.

Research output: Contribution to journalArticleAcademicpeer-review

Food
Fats
lipids
peaches
Gels

The pivotal role of moisture content in the kinetic modelling of the quality attributes of vacuum fried chips

Ayustaningwarno, F., Verkerk, R., Fogliano, V. & Dekker, M., Jan 2020, In : Innovative Food Science and Emerging Technologies. 59, 102251.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Vacuum
Mangifera
Moisture
Color
Fats

Understanding possible causes of exceeding dioxin levels in palm oil by-products: An explorative study

Taverne-Veldhuizen, W., Hoogenboom, R., ten Dam, G., Herbes, R. & Luning, P., 1 Feb 2020, In : Food Control. 108, 106777.

Research output: Contribution to journalArticleAcademicpeer-review

Dioxins
dioxins
palm oils
byproducts
Fatty Acids
mustard seed
allyl isothiocyanate
Mustard Plant
Product Packaging
Particle Size
2 Citations (Scopus)
Open Access
Snacks
Mothers
Conflict (Psychology)
Diet Records
Guilt

Youngest versus oldest child: why does mothers’ snack choice differ?

Damen, F. W. M., Steenbekkers, B. L. P. A., Fogliano, V. & Luning, P. A., 1 Jan 2020, In : Appetite. 144, 104455.

Research output: Contribution to journalArticleAcademicpeer-review

Snacks
Mothers
Nutritional Requirements
Research
Siblings
2019
2 Citations (Scopus)

A comprehensive investigation of the behaviour of phenolic compounds in legumes during domestic cooking and in vitro digestion

Giusti, F., Capuano, E., Sagratini, G. & Pellegrini, N., 1 Jul 2019, In : Food Chemistry. 285, p. 458-467 10 p.

Research output: Contribution to journalArticleAcademicpeer-review

in vitro digestion
Cooking
Fabaceae
Boiling liquids
Lens Plant

A cool comparison of black and white pepper grades

van Ruth, S. M., Silvis, I. C. J., Ramos, M. E., Luning, P. A., Jansen, M., Elliott, C. T. & Alewijn, M., 1 Jun 2019, In : LWT. 106, p. 122-127 6 p.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Piper nigrum
pepper
black pepper
peppers
volatile organic compounds

Adding condiments to foods: How does static and dynamic sensory perception change when bread and carrots are consumed with mayonnaise?

van Eck, A., Fogliano, V., Galindo-Cuspinera, V., Scholten, E. & Stieger, M., Apr 2019, In : Food Quality and Preference. 73, p. 154-170

Research output: Contribution to journalArticleAcademicpeer-review

Condiments
mayonnaise
condiments
Daucus carota
Bread
6 Citations (Scopus)
nationalities and ethnic groups
mouth
Eating
ingestion
Food
1 Citation (Scopus)

A mediterranean diet mix has chemopreventive effects in a murine model of colorectal cancer modulating apoptosis and the gut microbiota

Piazzi, G., Prossomariti, A., Baldassarre, M., Montagna, C., Vitaglione, P., Fogliano, V., Biagi, E., Candela, M., Brigidi, P., Balbi, T., Munarini, A., Belluzzi, A., Pariali, M., Bazzoli, F. & Ricciardiello, L., 12 Mar 2019, In : Frontiers in Oncology. 9, MAR, 140.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Mediterranean Diet
Colorectal Neoplasms
High Fat Diet
Azoxymethane
Apoptosis
3 Citations (Scopus)

Anaerobic Degradation of N-ϵ-Carboxymethyllysine, a Major Glycation End-Product, by Human Intestinal Bacteria

Bui, T. P. N., Troise, A. D., Fogliano, V. & De Vos, W. M., 12 Jun 2019, In : Journal of Agricultural and Food Chemistry. 67, 23, p. 6594-6602 9 p.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
glycation
intestinal microorganisms
anaerobic conditions
Bacteria
Degradation
7 Citations (Scopus)

An integrated look at the effect of structure on nutrient bioavailability in plant foods

Capuano, E. & Pellegrini, N., 2019, In : Journal of the Science of Food and Agriculture. 99, 2, p. 493-498

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Edible Plants
food plants
nutrient availability
Biological Availability
digestion

Application of apigeninidin-rich red sorghum biocolorant in a fermented food improves product quality

Akogou, F. U. G., Canoy, T. S., Kayodé, A. P. P., den Besten, H. M. W., Linnemann, A. R. & Fogliano, V., Mar 2019, In : Journal of the Science of Food and Agriculture. 99, 4, p. 2014-2020

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Sorghum
fermented foods
dough
product quality
foods
Open Access
Volatile Organic Compounds
nutritional intervention
volatile organic compounds
dairies
Fats
2 Citations (Scopus)
Micelles
Caseins
Milk
Ions
Salts
2 Citations (Scopus)
Daucus carota
soups
Vegetables
carrots
vegetables
1 Citation (Scopus)

A sound approach: Exploring a rapid and non-destructive ultrasonic pulse echo system for vegetable oils characterization

Yan, J., Wright, W. M. D., O'Mahony, J. A., Roos, Y., Cuijpers, E. & van Ruth, S. M., Nov 2019, In : Food Research International. 125, 108552.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Plant Oils
vegetable oil
Ultrasonics
ultrasonics
Oils
6 Citations (Scopus)

Assessing the role of CAP for more sustainable and healthier food systems in Europe: A literature review

Recanati, F., Maughan, C., Pedrotti, M., Dembska, K. & Antonelli, M., 25 Feb 2019, In : Science of the Total Environment. 653, p. 908-919 12 p.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Common Agricultural Policy
literature review
food
Nutrition
Sustainable development

A systems approach to dynamic performance assessment in new food product development

Horvat, A., Behdani, B., Fogliano, V. & Luning, P. A., Sep 2019, In : Trends in Food Science and Technology. 91, p. 330-338

Research output: Contribution to journalArticleAcademicpeer-review

product development
Systems Analysis
foods
Food
Life Cycle Stages

Biochemical composition and in vitro digestibility of Galdieria sulphuraria grown on spent cherry-brine liquid

Massa, M., Buono, S., Langellotti, A. L., Martello, A., Russo, G. L., Troise, D. A., Sacchi, R., Vitaglione, P. & Fogliano, V., 25 Nov 2019, In : New Biotechnology. 53, p. 9-15 7 p.

Research output: Contribution to journalArticleAcademicpeer-review

Biomass
Antioxidants
Liquids
Chemical analysis
Phytochemicals

Bioinformatics of edible yellow mealworm (Tenebrio molitor) proteome reveal the cuticular proteins as promising precursors of dipeptidyl peptidase-IV inhibitors

Dávalos Terán, I., Imai, K., Lacroix, I. M. E., Fogliano, V. & Udenigwe, C. C., 28 Nov 2019, In : Journal of food biochemistry. e13121.

Research output: Contribution to journalArticleAcademicpeer-review

Tenebrio
Dipeptidyl-Peptidase IV Inhibitors
Tenebrio molitor
Proteome
proteome

Bioprocessing of common pulses changed seed microstructures, and improved dipeptidyl peptidase-IV and α-glucosidase inhibitory activities

Di Stefano, E., Tsopmo, A., Oliviero, T., Fogliano, V. & Udenigwe, C. C., 25 Oct 2019, In : Scientific Reports. 9, 1, 15308.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Glucosidases
Dipeptidyl Peptidase 4
Seeds
Germination
Fermentation
Open Access
Ananas
Mangifera
Ananas comosus
pulping
Mangifera indica

Capturing the impact of oral processing behaviour on consumption time and dynamic sensory perception of ice creams differing in hardness

Doyennette, M., Aguayo-Mendoza, M. G., Williamson, A. M., Martins, S. I. F. S. & Stieger, M., 1 Dec 2019, In : Food Quality and Preference. 78, 103721.

Research output: Contribution to journalArticleAcademicpeer-review

Ice Cream
ice cream
Hardness
hardness
mouth

Characterisation of triacylglycerols from bovine milk fat fractions with MALDI-TOF-MS fragmentation

Yener, S. & van Valenberg, H. J. F., 1 Nov 2019, In : Talanta. 204, p. 533-541 9 p.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Triglycerides
Fats
Fatty Acids
Fractionation
Gas chromatography
2 Citations (Scopus)

Clustering of oil droplets in o/w emulsions: Controlling cluster size and interaction strength

Fuhrmann, P. L., Sala, G., Stieger, M. & Scholten, E., 1 Aug 2019, In : Food Research International. 122, p. 537-547 11 p.

Research output: Contribution to journalArticleAcademicpeer-review

Emulsions
droplets
emulsions
Cluster Analysis
Oils
1 Citation (Scopus)
Emulsions
droplets
emulsions
Cluster Analysis
sensory properties
1 Citation (Scopus)

Combinations of vegetables can be more accepted than individual vegetables

van Stokkom, V. L., de Graaf, C., Wang, S., van Kooten, O. & Stieger, M., 1 Mar 2019, In : Food Quality and Preference. 72, p. 147-158

Research output: Contribution to journalArticleAcademicpeer-review

Vegetables
Capsicum
vegetables
sweet peppers
Daucus carota

Combining multi-population datasets for joint genome-wide association and meta-analyses: The case of bovine milk fat composition traits

Gebreyesus, G., Buitenhuis, A. J., Poulsen, N. A., Visker, M. H. P. W., Zhang, Q., van Valenberg, H. J. F., Sun, D. & Bovenhuis, H., Dec 2019, In : Journal of Dairy Science. 102, 12, p. 11124-11141

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Genome-Wide Association Study
milk fat
Meta-Analysis
Milk
Fats
1 Citation (Scopus)

Conventional and food-to-food fortification: An appraisal of past practices and lessons learned

Chadare, F. J., Idohou, R., Nago, E., Affonfere, M., Agossadou, J., Fassinou, T. K., Kénou, C., Honfo, S., Azokpota, P., Linnemann, A. R. & Hounhouigan, D. J., Sep 2019, In : Food Science and Nutrition. 7, 9, p. 2781-2795

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
food fortification
economic valuation
Food
malnutrition
Malnutrition

Development of a low-alcoholic fermented beverage employing cashew apple juice and non-conventional yeasts

Gamero, A., Ren, X., Lamboni, Y., de Jong, C., Smid, E. J. & Linnemann, A. R., 3 Aug 2019, In : Fermentation. 5, 3, 71.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
cashew fruit
Anacardium
Alcoholic Beverages
Beverages
apple juice
1 Citation (Scopus)
Open Access
lactoglobulins
immunoglobulin E
Lactoglobulins
Lactose
glycation
3 Citations (Scopus)
novel foods
Cheese
Cues
cheeses
mouth
2 Citations (Scopus)
emotions
Emotions
duration
chocolate
methodology

Edible insects: The value chain

Lakemond, C. M. M., Veldkamp, T. & van Huis, A., 24 Oct 2019, In : Journal of Insects as Food and Feed. 5, 4, p. 245-246 2 p.

Research output: Contribution to journalArticleAcademic

edible insects
supply chain
Insects
insects
business development
2 Citations (Scopus)

Effect of domestic cooking methods on protein digestibility and mineral bioaccessibility of wild harvested adult edible insects

Manditsera, F. A., Luning, P. A., Fogliano, V. & Lakemond, C. M. M., Jul 2019, In : Food Research International. 121, p. 404-411

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
edible insects
Cooking
digestible protein
boiling
Minerals

Effect of endogenous phenoloxidase on protein solubility and digestibility after processing of Tenebrio molitor, Alphitobius diaperinus and Hermetia illucens

Janssen, R. H., Vincken, J. P., Arts, N. J. G., Fogliano, V. & Lakemond, C. M. M., Jul 2019, In : Food Research International. 121, p. 684-690 7 p.

Research output: Contribution to journalArticleAcademicpeer-review

Hermetia illucens
Alphitobius diaperinus
Tenebrio
Tenebrio molitor
Monophenol Monooxygenase