| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
An overview of classifications, properties of food polysaccharides and their links to applications in improving food textures
|
Yang, Xi
|
|
|
102 |
C |
p. 1-15
|
artikel
|
| 2 |
A systematic review and meta-analysis to investigate the concentration and prevalence of trichothecenes in the cereal-based food
|
Mousavi Khaneghah, Amin
|
|
|
102 |
C |
p. 193-202
|
artikel
|
| 3 |
Blockchain technology for the management of food sciences researches
|
Machado, Thelma B.
|
|
|
102 |
C |
p. 261-270
|
artikel
|
| 4 |
Cell-based meat: Current ambiguities with nomenclature
|
Ong, Shujian
|
|
|
102 |
C |
p. 223-231
|
artikel
|
| 5 |
Cold plasma treatment of dairy proteins in relation to functionality enhancement
|
Sharma, Shruti
|
|
|
102 |
C |
p. 30-36
|
artikel
|
| 6 |
Collagen use for co-extruded sausage casings – A review
|
Suurs, Patricia
|
|
|
102 |
C |
p. 91-101
|
artikel
|
| 7 |
Colon-targeted delivery systems for nutraceuticals: A review of current vehicles, evaluation methods and future prospects
|
Feng, Kun
|
|
|
102 |
C |
p. 203-222
|
artikel
|
| 8 |
Consumer knowledge, attitudes, and judgments about food safety: A consumer analysis
|
Bolek, Sibel
|
|
|
102 |
C |
p. 242-248
|
artikel
|
| 9 |
COVID-19 outbreak: What should be done to avoid food shortages?
|
de Paulo Farias, David
|
|
|
102 |
C |
p. 291-292
|
artikel
|
| 10 |
Editorial Board and Contents
|
|
|
|
102 |
C |
p. i-iii
|
artikel
|
| 11 |
Effects of prebiotic dietary fibers and probiotics on human health: With special focus on recent advancement in their encapsulated formulations
|
Shah, Bakht Ramin
|
|
|
102 |
C |
p. 178-192
|
artikel
|
| 12 |
Epigallocatechin-3-gallate in functional food development: From concept to reality
|
Lai, Wing-Fu
|
|
|
102 |
C |
p. 271-279
|
artikel
|
| 13 |
Gluten-free muffins versus gluten containing muffins: Ingredients and nutritional differences
|
Belorio, Mayara
|
|
|
102 |
C |
p. 249-253
|
artikel
|
| 14 |
Good agricultural practices and its compatibility with Halal standards
|
Alzeer, Jawad
|
|
|
102 |
C |
p. 237-241
|
artikel
|
| 15 |
Letter to the editor RE: The association between high oral intake of acrylamide and risk of breast cancer: An updated systematic review and meta-analysis
|
Hogervorst, Janneke
|
|
|
102 |
C |
p. 300
|
artikel
|
| 16 |
Molecular sieves for food applications: A review
|
Villa, Cristian C.
|
|
|
102 |
C |
p. 102-122
|
artikel
|
| 17 |
Monte Carlo: A flexible and accurate technique for modeling light transport in food and agricultural products
|
Hu, Dong
|
|
|
102 |
C |
p. 280-290
|
artikel
|
| 18 |
More critical consideration on enhancing micronutrient bioavailability of phytate rich foods by phytase-producing lactic acid bacteria
|
He, Le
|
|
|
102 |
C |
p. 37-38
|
artikel
|
| 19 |
Naturally enhanced eggs as a source of vitamin D: A review
|
Barnkob, Line Lundbæk
|
|
|
102 |
C |
p. 62-70
|
artikel
|
| 20 |
Opportunities to improve oral nutritional supplements for managing malnutrition in cancer patients: A food design approach
|
Galaniha, Lakmani Tharaka
|
|
|
102 |
C |
p. 254-260
|
artikel
|
| 21 |
Perspectives on personalised food
|
Ueland, Øydis
|
|
|
102 |
C |
p. 169-177
|
artikel
|
| 22 |
Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges
|
Sha, Lei
|
|
|
102 |
C |
p. 51-61
|
artikel
|
| 23 |
Pomegranate (Punica granatum L.) a dry pericarp fruit with fleshy seeds
|
Melgarejo, Pablo
|
|
|
102 |
C |
p. 232-236
|
artikel
|
| 24 |
Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels
|
Lin, Duanquan
|
|
|
102 |
C |
p. 123-137
|
artikel
|
| 25 |
Recent advances in the spray drying encapsulation of essential fatty acids and functional oils
|
Geranpour, Mansoureh
|
|
|
102 |
C |
p. 71-90
|
artikel
|
| 26 |
Recent advances on cellulose nanocrystals for Pickering emulsions: Development and challenge
|
Dai, Hongjie
|
|
|
102 |
C |
p. 16-29
|
artikel
|
| 27 |
Recent trends in methods used to obtain natural food colorants by freeze-drying
|
Różyło, Renata
|
|
|
102 |
C |
p. 39-50
|
artikel
|
| 28 |
Safety of foods, food supply chain and environment within the COVID-19 pandemic
|
Rizou, Myrto
|
|
|
102 |
C |
p. 293-299
|
artikel
|
| 29 |
Technology innovations for food security in Singapore: A case study of future food systems for an increasingly natural resource-scarce world
|
Mok, Wai Kit
|
|
|
102 |
C |
p. 155-168
|
artikel
|
| 30 |
The effect of diet components on cancer with epigenetic mechanisms
|
Özyalçin, Büşra
|
|
|
102 |
C |
p. 138-145
|
artikel
|
| 31 |
Ultraviolet radiation: An interesting technology to preserve quality and safety of milk and dairy foods
|
Delorme, Mariana M.
|
|
|
102 |
C |
p. 146-154
|
artikel
|
Tijdschrift beschrijving