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37 results found

no	title	author	magazine	year	volume	issue	page(s)	type
1	A classification scheme for interfacial mass transfer and the kinetics of aroma release	Weterings, Martijn			105	C	p. 433-448	article
2	Active and intelligent biodegradable packaging films using food and food waste-derived bioactive compounds: A review	Bhargava, Nitya			105	C	p. 385-401	article
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	article
4	Are chloropropanols and glycidyl fatty acid esters a matter of concern in palm oil?	Albuquerque, Tânia Gonçalves			105	C	p. 494-514	article
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	article
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	article
7	Biological activities of kombucha beverages: The need of clinical evidence	Morales, Diego			105	C	p. 323-333	article
8	Biorefinery approach: Is it an upgrade opportunity for peanut by-products?	Sorita, Guilherme Dallarmi			105	C	p. 56-69	article
9	Blue light-emitting diodes as eco-friendly non-thermal technology in food preservation	Hyun, Jeong-Eun			105	C	p. 284-295	article
10	B-vitamin enriched fermented soymilk: A novel strategy for soy-based functional foods development	Zhu, Yun-Yang			105	C	p. 43-55	article
11	Characteristics of starch-based Pickering emulsions from the interface perspective	Xu, Tian			105	C	p. 334-346	article
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	article
13	Covid-19 pandemic and food: Present knowledge, risks, consumers fears and safety	Duda-Chodak, Aleksandra			105	C	p. 145-160	article
14	Dairy and plant proteins as natural food emulsifiers	Kim, Woojeong			105	C	p. 261-272	article
15	Editorial Board and Contents				105	C	p. i-iv	article
16	Efficient physical extraction of active constituents from edible fungi and their potential bioactivities: A review	Sun, Yanan			105	C	p. 468-482	article
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	article
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	article
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	article
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	article
21	In vivo challenges of anti-diabetic peptide therapeutics: Gastrointestinal stability, toxicity and allergenicity	Yap, Pei Gee			105	C	p. 161-175	article
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	article
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	article
24	Phoenix dactylifera products in human health – A review	Echegaray, Noemí			105	C	p. 238-250	article
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	article
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	article
27	Pomegranate seed oil in food industry: Extraction, characterization, and applications	Paul, Anjaly			105	C	p. 273-283	article
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	article
29	Recent developments in three-dimensional graphene-based electrochemical sensors for food analysis	Hou, Xiudan			105	C	p. 76-92	article
30	Recent insights into the extraction, characterization, and bioactivities of chitin and chitosan from insects	Mohan, Kannan			105	C	p. 17-42	article
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	article
32	Target-based discovery of therapeutic agents from food ingredients	Shiuan, David			105	C	p. 378-384	article
33	The antagonistic activity of H1 receptor antagonists as medicinal foods	Zhou, Shiyang			105	C	p. 1-16	article
34	The next protein transition	Aiking, Harry			105	C	p. 515-522	article
35	Ultrasonic emulsification: An overview on the preparation of different emulsifiers-stabilized emulsions	Taha, Ahmed			105	C	p. 363-377	article
36	Ultrasound assisted thermal inactivation of spores in foods: Pathogenic and spoilage bacteria, molds and yeasts	Evelyn,			105	C	p. 402-415	article
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	article

37 results found

Koninklijke Bibliotheek - National Library of the Netherlands