| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A classification scheme for interfacial mass transfer and the kinetics of aroma release
|
Weterings, Martijn
|
|
|
105 |
C |
p. 433-448
|
artikel
|
| 2 |
Active and intelligent biodegradable packaging films using food and food waste-derived bioactive compounds: A review
|
Bhargava, Nitya
|
|
|
105 |
C |
p. 385-401
|
artikel
|
| 3 |
Advances in the mechanism of different antibacterial strategies based on ultrasound technique for controlling bacterial contamination in food industry
|
Dai, Jinming
|
|
|
105 |
C |
p. 211-222
|
artikel
|
| 4 |
Are chloropropanols and glycidyl fatty acid esters a matter of concern in palm oil?
|
Albuquerque, Tânia Gonçalves
|
|
|
105 |
C |
p. 494-514
|
artikel
|
| 5 |
A review on insoluble-bound phenolics in plant-based food matrix and their contribution to human health with future perspectives
|
Zhang, Bing
|
|
|
105 |
C |
p. 347-362
|
artikel
|
| 6 |
Artificial intelligence assisted technologies for controlling the drying of fruits and vegetables using physical fields: A review
|
Chen, Jieling
|
|
|
105 |
C |
p. 251-260
|
artikel
|
| 7 |
Biological activities of kombucha beverages: The need of clinical evidence
|
Morales, Diego
|
|
|
105 |
C |
p. 323-333
|
artikel
|
| 8 |
Biorefinery approach: Is it an upgrade opportunity for peanut by-products?
|
Sorita, Guilherme Dallarmi
|
|
|
105 |
C |
p. 56-69
|
artikel
|
| 9 |
Blue light-emitting diodes as eco-friendly non-thermal technology in food preservation
|
Hyun, Jeong-Eun
|
|
|
105 |
C |
p. 284-295
|
artikel
|
| 10 |
B-vitamin enriched fermented soymilk: A novel strategy for soy-based functional foods development
|
Zhu, Yun-Yang
|
|
|
105 |
C |
p. 43-55
|
artikel
|
| 11 |
Characteristics of starch-based Pickering emulsions from the interface perspective
|
Xu, Tian
|
|
|
105 |
C |
p. 334-346
|
artikel
|
| 12 |
Cnidoscolus quercifolius: Nutritional value, bioactive activity and potential application of seed and its derivatives in human nutrition
|
Ribeiro, Penha Patrícia Cabral
|
|
|
105 |
C |
p. 70-75
|
artikel
|
| 13 |
Covid-19 pandemic and food: Present knowledge, risks, consumers fears and safety
|
Duda-Chodak, Aleksandra
|
|
|
105 |
C |
p. 145-160
|
artikel
|
| 14 |
Dairy and plant proteins as natural food emulsifiers
|
Kim, Woojeong
|
|
|
105 |
C |
p. 261-272
|
artikel
|
| 15 |
Editorial Board and Contents
|
|
|
|
105 |
C |
p. i-iv
|
artikel
|
| 16 |
Efficient physical extraction of active constituents from edible fungi and their potential bioactivities: A review
|
Sun, Yanan
|
|
|
105 |
C |
p. 468-482
|
artikel
|
| 17 |
Emerging non-destructive thermal imaging technique coupled with chemometrics on quality and safety inspection in food and agriculture
|
Mohd Ali, Maimunah
|
|
|
105 |
C |
p. 176-185
|
artikel
|
| 18 |
Emerging trends in pectin extraction and its anti-microbial functionalization using natural bioactives for application in food packaging
|
Kumar, Manoj
|
|
|
105 |
C |
p. 223-237
|
artikel
|
| 19 |
Food governance and healthy diet an analysis of the conflicting relationships among the actors of the agri-food system
|
Díaz-Méndez, Cecilia
|
|
|
105 |
C |
p. 449-453
|
artikel
|
| 20 |
Food policy, nutrition and nutraceuticals in the prevention and management of COVID-19: Advice for healthcare professionals
|
Ayseli, Yasemin Ipek
|
|
|
105 |
C |
p. 186-199
|
artikel
|
| 21 |
In vivo challenges of anti-diabetic peptide therapeutics: Gastrointestinal stability, toxicity and allergenicity
|
Yap, Pei Gee
|
|
|
105 |
C |
p. 161-175
|
artikel
|
| 22 |
Microencapsulation of polyphenols - The specific case of the microencapsulation of Sambucus Nigra L. extracts - A review
|
Marisa Ribeiro, A.
|
|
|
105 |
C |
p. 454-467
|
artikel
|
| 23 |
Olive oil quality and authenticity: A review of current EU legislation, standards, relevant methods of analyses, their drawbacks and recommendations for the future
|
Conte, Lanfranco
|
|
|
105 |
C |
p. 483-493
|
artikel
|
| 24 |
Phoenix dactylifera products in human health – A review
|
Echegaray, Noemí
|
|
|
105 |
C |
p. 238-250
|
artikel
|
| 25 |
pH-sensitive (halochromic) smart packaging films based on natural food colorants for the monitoring of food quality and safety
|
Alizadeh-Sani, Mahmood
|
|
|
105 |
C |
p. 93-144
|
artikel
|
| 26 |
Plant protein-derived antioxidant peptides: Isolation, identification, mechanism of action and application in food systems: A review
|
Wen, Chaoting
|
|
|
105 |
C |
p. 308-322
|
artikel
|
| 27 |
Pomegranate seed oil in food industry: Extraction, characterization, and applications
|
Paul, Anjaly
|
|
|
105 |
C |
p. 273-283
|
artikel
|
| 28 |
Proteomics discovery of protein biomarkers linked to meat quality traits in post-mortem muscles: Current trends and future prospects: A review
|
Huang, Caiyan
|
|
|
105 |
C |
p. 416-432
|
artikel
|
| 29 |
Recent developments in three-dimensional graphene-based electrochemical sensors for food analysis
|
Hou, Xiudan
|
|
|
105 |
C |
p. 76-92
|
artikel
|
| 30 |
Recent insights into the extraction, characterization, and bioactivities of chitin and chitosan from insects
|
Mohan, Kannan
|
|
|
105 |
C |
p. 17-42
|
artikel
|
| 31 |
Starch fine molecular structures as a significant controller of the malting, mashing, and fermentation performance during beer production
|
Yu, Wen-Wen
|
|
|
105 |
C |
p. 296-307
|
artikel
|
| 32 |
Target-based discovery of therapeutic agents from food ingredients
|
Shiuan, David
|
|
|
105 |
C |
p. 378-384
|
artikel
|
| 33 |
The antagonistic activity of H1 receptor antagonists as medicinal foods
|
Zhou, Shiyang
|
|
|
105 |
C |
p. 1-16
|
artikel
|
| 34 |
The next protein transition
|
Aiking, Harry
|
|
|
105 |
C |
p. 515-522
|
artikel
|
| 35 |
Ultrasonic emulsification: An overview on the preparation of different emulsifiers-stabilized emulsions
|
Taha, Ahmed
|
|
|
105 |
C |
p. 363-377
|
artikel
|
| 36 |
Ultrasound assisted thermal inactivation of spores in foods: Pathogenic and spoilage bacteria, molds and yeasts
|
Evelyn,
|
|
|
105 |
C |
p. 402-415
|
artikel
|
| 37 |
UV induced conversion during drying of ergosterol to vitamin D in various mushrooms: Effect of different drying conditions
|
Jiang, Qiyong
|
|
|
105 |
C |
p. 200-210
|
artikel
|
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