| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A Cold Plasma Technology for Ensuring the Microbiological Safety and Quality of Foods
|
Nwabor, Ozioma Forstinus
|
|
|
|
4 |
p. 535-554
|
artikel
|
| 2 |
Adhesion of Food on Surfaces: Theory, Measurements, and Main Trends to Reduce It Prior to Industrial Drying
|
Frabetti, Ana Caroline Cichella
|
|
|
|
4 |
p. 884-901
|
artikel
|
| 3 |
Advances in Machine Learning and Hyperspectral Imaging in the Food Supply Chain
|
Kang, Zhilong
|
|
|
|
4 |
p. 596-616
|
artikel
|
| 4 |
Advances in Physical Technologies to Improve Virgin Olive Oil Extraction Efficiency in High-Throughput Production Plants
|
Juliano, Pablo
|
|
|
|
4 |
p. 625-642
|
artikel
|
| 5 |
Antibacterial Photosensitization-Based Treatment for Food Safety
|
Luksiene, Zivile
|
|
2013
|
|
4 |
p. 185-199
|
artikel
|
| 6 |
Application of Food Extrusion Process to Develop Fish Meat-Based Extruded Products
|
Surasani, Vijay Kumar Reddy
|
|
2016
|
|
4 |
p. 448-456
|
artikel
|
| 7 |
Application of Response Surface Methodology to Supercritical CO2 Extraction: Case Study on Coextraction of Carotenoids and Oil from Rosehip Shells and Seeds
|
Uquiche, Edgar
|
|
|
|
4 |
p. 643-666
|
artikel
|
| 8 |
Applications of Discrete Element Method in Modeling of Grain Postharvest Operations
|
Boac, Josephine M.
|
|
2014
|
|
4 |
p. 128-149
|
artikel
|
| 9 |
Biotechnological Strategies for Controlling Wine Oxidation
|
Comuzzo, Piergiorgio
|
|
2013
|
|
4 |
p. 217-229
|
artikel
|
| 10 |
Chemical Reactions in Food Systems at High Hydrostatic Pressure
|
Martinez-Monteagudo, Sergio I.
|
|
2014
|
|
4 |
p. 105-127
|
artikel
|
| 11 |
Conventional and Emerging Combination Technologies for Food Processing
|
Lee, Seung Hyun
|
|
2016
|
|
4 |
p. 414-434
|
artikel
|
| 12 |
Cultured Meat: Meat Industry Hand in Hand with Biomedical Production Methods
|
Zidarič, Tanja
|
|
|
|
4 |
p. 498-519
|
artikel
|
| 13 |
Designing Food Structure Using Microfluidics
|
Ushikubo, F. Y.
|
|
2014
|
|
4 |
p. 393-416
|
artikel
|
| 14 |
Development of Emulsion Gels for the Delivery of Functional Food Ingredients: from Structure to Functionality
|
Lu, Yao
|
|
|
|
4 |
p. 245-258
|
artikel
|
| 15 |
Developments and Advances of High Intensity Pulsed Light and its Combination with Other Treatments for Microbial Inactivation in Food Products
|
Franco-Vega, A.
|
|
|
|
4 |
p. 741-768
|
artikel
|
| 16 |
Edible Bio-Based Nanostructures: Delivery, Absorption and Potential Toxicity
|
Martins, Joana T.
|
|
2015
|
|
4 |
p. 491-513
|
artikel
|
| 17 |
Electrohydrodynamic Drying of Plant-Based Foods and Food Model Systems
|
Bashkir, Ivanna
|
|
|
|
4 |
p. 473-497
|
artikel
|
| 18 |
Employing Nanoemulsions in Food Packaging: Shelf Life Enhancement
|
Ahari, Hamed
|
|
|
|
4 |
p. 858-883
|
artikel
|
| 19 |
Encapsulation of Functional Lipophilic Food and Drug Biocomponents
|
Dima, Ştefan
|
|
2015
|
|
4 |
p. 417-438
|
artikel
|
| 20 |
Erratum to: The Effects of Conventional and Non-conventional Processing on Glucosinolates and Its Derived Forms, Isothiocyanates: Extraction, Degradation, and Applications
|
Deng, Qian
|
|
2015
|
|
4 |
p. 514-515
|
artikel
|
| 21 |
Expanded Discrete and Continuous Bĕlehrádek/Ratkowski Models of Microbial Growth Rates Under Oscillating and Extreme Storage Temperatures
|
Peleg, Micha
|
|
|
|
4 |
p. 219-234
|
artikel
|
| 22 |
Experience of Solar Drying in Africa: Presentation of Designs, Operations, and Models
|
Ndukwu, M. C.
|
|
2018
|
|
4 |
p. 211-244
|
artikel
|
| 23 |
Extraction, Microencapsulation, Color Properties, and Experimental Design of Natural Pigments Obtained by Spray Drying
|
Jiménez-González, Oscar
|
|
|
|
4 |
p. 769-811
|
artikel
|
| 24 |
Extraction of Pectin from Passion Fruit Peel
|
FREITAS, C. M. P.
|
|
|
|
4 |
p. 460-472
|
artikel
|
| 25 |
Food Engineering in Ibero-America: the Contribution of the CYTED Program (1986–2005)
|
Aguilera, José Miguel
|
|
2018
|
|
4 |
p. 187-197
|
artikel
|
| 26 |
Food Quality 4.0: Sustainable Food Manufacturing for the Twenty-First Century
|
Djekić, Ilija
|
|
|
|
4 |
p. 577-608
|
artikel
|
| 27 |
Glass Transition-Associated Structural Relaxations and Applications of Relaxation Times in Amorphous Food Solids: a Review
|
Fan, Fanghui
|
|
2017
|
|
4 |
p. 257-270
|
artikel
|
| 28 |
High Pressure Processing Effects on Lipids Thermophysical Properties and Crystallization Kinetics
|
Zulkurnain, Musfirah
|
|
2016
|
|
4 |
p. 393-413
|
artikel
|
| 29 |
High Pressure Processing of Meat, Meat Products and Seafood
|
Campus, Marco
|
|
2010
|
|
4 |
p. 256-273
|
artikel
|
| 30 |
Impact of Cell Disintegration Techniques on Curcumin Recovery
|
Le-Tan, Hoang
|
|
|
|
4 |
p. 655-672
|
artikel
|
| 31 |
Impact of Processing Factors on Quality of Frozen Vegetables and Fruits
|
van der Sman, R. G. M.
|
|
|
|
4 |
p. 399-420
|
artikel
|
| 32 |
Improving Oil Extraction from Canola Seeds by Conventional and Advanced Methods
|
Gaber, Mohamed A. Fouad M.
|
|
2018
|
|
4 |
p. 198-210
|
artikel
|
| 33 |
Improving Solar Dryers’ Performances Using Design and Thermal Heat Storage
|
Bennamoun, Lyes
|
|
2013
|
|
4 |
p. 230-248
|
artikel
|
| 34 |
Intelligent Packaging with pH Indicator Potential
|
Balbinot-Alfaro, Evellin
|
|
|
|
4 |
p. 235-244
|
artikel
|
| 35 |
Introduction to the Special Issue on COST Action FA1001
|
Vicente, António A.
|
|
2015
|
|
4 |
p. 383
|
artikel
|
| 36 |
Isochoric Freezing and Its Emerging Applications in Food Preservation
|
Nida, Sundus
|
|
|
|
4 |
p. 812-821
|
artikel
|
| 37 |
Mathematical Modeling for Virtualization in Food Processing
|
Erdogdu, Ferruh
|
|
2017
|
|
4 |
p. 295-313
|
artikel
|
| 38 |
Mathematical Modeling Procedures for Airflow, Heat and Mass Transfer During Forced Convection Cooling of Produce: A Review
|
Dehghannya, Jalal
|
|
2010
|
|
4 |
p. 227-243
|
artikel
|
| 39 |
Melanoidins Formed by Maillard Reaction in Food and Their Biological Activity
|
Echavarría, A. P.
|
|
2012
|
|
4 |
p. 203-223
|
artikel
|
| 40 |
Microstructural and Physiological Changes in Plant Cell Induced by Pressure: Their Role on the Availability and Pressure-Temperature Stability of Phytochemicals
|
Serment-Moreno, Vinicio
|
|
2017
|
|
4 |
p. 314-334
|
artikel
|
| 41 |
Molecular Dynamics and Structure in Physical Properties and Stability of Food Systems
|
Fundo, Joana F.
|
|
2015
|
|
4 |
p. 384-392
|
artikel
|
| 42 |
Multiple-Effect Evaporators in the Food Industry: Fundamentals, Design, Simulation, Control, and Applications
|
Díaz-Ovalle, Christian O.
|
|
|
|
4 |
p. 691-717
|
artikel
|
| 43 |
Nanofiltration (NF) Membrane Processing in the Food Industry
|
Yadav, Diksha
|
|
|
|
4 |
p. 579-595
|
artikel
|
| 44 |
Nanomaterials Utilized in Food Packaging: State-of-the-Art
|
Alp-Erbay, Esen
|
|
|
|
4 |
p. 629-654
|
artikel
|
| 45 |
Natural Additives in Bioactive Edible Films and Coatings: Functionality and Applications in Foods
|
Silva-Weiss, A.
|
|
2013
|
|
4 |
p. 200-216
|
artikel
|
| 46 |
On Models of the Temperature Effect on the Rate of Chemical Reactions and Biological Processes in Foods
|
Barsa, Christina S.
|
|
2012
|
|
4 |
p. 191-202
|
artikel
|
| 47 |
Polymeric-Based Food Packaging for High-Pressure Processing
|
Juliano, Pablo
|
|
2010
|
|
4 |
p. 274-297
|
artikel
|
| 48 |
Preparation of Food Flavor Nanoemulsions by High- and Low-Energy Emulsification Approaches
|
Saffarionpour, Shima
|
|
|
|
4 |
p. 259-289
|
artikel
|
| 49 |
Quality and Energy Evaluation in Meat Cooking
|
Pathare, Pankaj B.
|
|
2016
|
|
4 |
p. 435-447
|
artikel
|
| 50 |
Quantitative Instrumental Assessment of Cooked Rice Stickiness
|
Peleg, Micha
|
|
|
|
4 |
p. 452-459
|
artikel
|
| 51 |
Recent Advances for Rapid Freezing and Thawing Methods of Foods
|
Köprüalan Aydın, Özgün
|
|
|
|
4 |
p. 667-690
|
artikel
|
| 52 |
Recent Advances in Cold Plasma Technology for Food Processing
|
Mehta, Deepak
|
|
|
|
4 |
p. 555-578
|
artikel
|
| 53 |
Recent Trends in Edible Packaging for Food Applications — Perspective for the Future
|
Kumar, Nishant
|
|
|
|
4 |
p. 718-747
|
artikel
|
| 54 |
Retrieval of Microbial Inactivation Kinetic Parameters in Chemical Preservation and Disinfection by the Endpoints Method
|
Peleg, Micha
|
|
|
|
4 |
p. 617-628
|
artikel
|
| 55 |
Secondary Shelf Life of Foods: State of the Art and Future Perspective
|
Alessandro Del Nobile, Matteo
|
|
|
|
4 |
p. 748-762
|
artikel
|
| 56 |
Simulation of the Magnetic Freezing Process Applied to Foods
|
Rodríguez, A. C.
|
|
2017
|
|
4 |
p. 271-294
|
artikel
|
| 57 |
State/Phase Transitions, Ice Recrystallization, and Quality Changes in Frozen Foods Subjected to Temperature Fluctuations
|
Kumar, Pavitra Krishna
|
|
|
|
4 |
p. 421-451
|
artikel
|
| 58 |
Stevia rebaudiana Bertoni: An alternative Sugar Replacer and Its Application in Food Industry
|
Gasmalla, Mohammed Abdalbasit A.
|
|
2014
|
|
4 |
p. 150-162
|
artikel
|
| 59 |
Structuring Food Emulsions to Improve Nutrient Delivery During Digestion
|
Mao, Like
|
|
2015
|
|
4 |
p. 439-451
|
artikel
|
| 60 |
Teaching Engineering and Food: From Traditional Approaches to a Flipped Course on Gastronomic Engineering
|
Aguilera, José M.
|
|
|
|
4 |
p. 916-928
|
artikel
|
| 61 |
Technological and Consumer Strategies to Tackle Food Wasting
|
Manzocco, Lara
|
|
2016
|
|
4 |
p. 457-467
|
artikel
|
| 62 |
Technological and Engineering Trends for Production of Gluten-Free Beers
|
Rubio-Flores, Monica
|
|
2016
|
|
4 |
p. 468-482
|
artikel
|
| 63 |
The Challenge of Cleaning Woven Filter Cloth in the Beverage Industry—Wash Jets as an Appropriate Solution
|
Werner, Roman Alejandro
|
|
|
|
4 |
p. 520-545
|
artikel
|
| 64 |
The Incorporation of Carotenoids on Ready to Eat Foods Studied Through Their Stability During Extrusion Processing
|
Pinho, L S
|
|
|
|
4 |
p. 902-915
|
artikel
|
| 65 |
The Use of Electric Fields for Edible Coatings and Films Development and Production: A Review
|
Souza, Bartolomeu W. S.
|
|
2010
|
|
4 |
p. 244-255
|
artikel
|
| 66 |
Trends in Encapsulation Technologies for Delivery of Food Bioactive Compounds
|
Đorđević, Verica
|
|
2015
|
|
4 |
p. 452-490
|
artikel
|
| 67 |
Use of Proteomics and Peptidomics Methods in Food Bioactive Peptide Science and Engineering
|
Carrasco-Castilla, Janet
|
|
2012
|
|
4 |
p. 224-243
|
artikel
|
| 68 |
Vanishing Water: Rescuing the Neglected Food Resource
|
Knorr, Dietrich
|
|
|
|
4 |
p. 609-624
|
artikel
|
| 69 |
Vinegar Engineering: a Bioprocess Perspective
|
Hutchinson, U.F.
|
|
|
|
4 |
p. 290-305
|
artikel
|
| 70 |
Walnut Fruit Processing Equipment: Academic Insights and Perspectives
|
Liu, Mingzheng
|
|
|
|
4 |
p. 822-857
|
artikel
|
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