| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Adjunct use of honey in diabetes mellitus: A consensus or conundrum?
|
Sharma, Rohit
|
|
|
106 |
C |
p. 254-274
|
artikel
|
| 2 |
Advances in converting of meat protein into functional ingredient via engineering modification of high pressure homogenization
|
Chen, Xing
|
|
|
106 |
C |
p. 12-29
|
artikel
|
| 3 |
Animal-free strategies in food safety & nutrition: What are we waiting for? Part I: Food safety
|
de Boer, Alie
|
|
|
106 |
C |
p. 469-484
|
artikel
|
| 4 |
anti-HCoV: A web resource to collect natural compounds against human coronaviruses
|
Monticolo, Francesco
|
|
|
106 |
C |
p. 1-11
|
artikel
|
| 5 |
Application of food texture to moderate oral processing behaviors and energy intake
|
Bolhuis, Dieuwerke P.
|
|
|
106 |
C |
p. 445-456
|
artikel
|
| 6 |
A review: Novel trends in hulled wheat processing for value addition
|
Kulathunga, Jayani
|
|
|
106 |
C |
p. 232-241
|
artikel
|
| 7 |
A review of recent progress on high internal-phase Pickering emulsions in food science
|
Abdullah,
|
|
|
106 |
C |
p. 91-103
|
artikel
|
| 8 |
A review of robotics and autonomous systems in the food industry: From the supply chains perspective
|
Duong, Linh N.K.
|
|
|
106 |
C |
p. 355-364
|
artikel
|
| 9 |
Channelling eggshell waste to valuable and utilizable products: A comprehensive review
|
Waheed, Marium
|
|
|
106 |
C |
p. 78-90
|
artikel
|
| 10 |
Chinese oolong tea: An aromatic beverage produced under multiple stresses
|
Zeng, Lanting
|
|
|
106 |
C |
p. 242-253
|
artikel
|
| 11 |
Consumer behaviour, perceptions, and preferences towards eggs: A review of the literature and discussion of industry implications
|
Rondoni, Agnese
|
|
|
106 |
C |
p. 391-401
|
artikel
|
| 12 |
Deciphering diet-gut microbiota-host interplay: Investigations of pectin
|
Tan, Huizi
|
|
|
106 |
C |
p. 171-181
|
artikel
|
| 13 |
Edible flowers as functional raw materials: A review on anti-aging properties
|
Chen, Qi
|
|
|
106 |
C |
p. 30-47
|
artikel
|
| 14 |
Editorial Board and Contents
|
|
|
|
106 |
C |
p. i-iv
|
artikel
|
| 15 |
Emerging paradigm against global antimicrobial resistance via bioprospecting of mushroom into novel nanotherapeutics development
|
Pandey, Aprajita Tiwari
|
|
|
106 |
C |
p. 333-344
|
artikel
|
| 16 |
Gastrointestinal biotransformation of phytochemicals: Towards futuristic dietary therapeutics and functional foods
|
Singh, Birbal
|
|
|
106 |
C |
p. 64-77
|
artikel
|
| 17 |
Gelatins as emulsifiers for oil-in-water emulsions: Extraction, chemical composition, molecular structure, and molecular modification
|
Zhang, Ting
|
|
|
106 |
C |
p. 113-131
|
artikel
|
| 18 |
Low glycemic index rice—a desired trait in starchy staples
|
Jukanti, Aravind Kumar
|
|
|
106 |
C |
p. 132-149
|
artikel
|
| 19 |
Nonthermally driven volatilome evolution of food matrices: The case of high pressure processing
|
Xia, Qiang
|
|
|
106 |
C |
p. 365-381
|
artikel
|
| 20 |
Novel decontamination approaches and their potential application for post-harvest aflatoxin control
|
Marshall, Helina
|
|
|
106 |
C |
p. 489-496
|
artikel
|
| 21 |
Ohmic-assisted peeling of fruits: Understanding the mechanisms involved, effective parameters, and prospective applications in the food industry
|
Gavahian, Mohsen
|
|
|
106 |
C |
p. 345-354
|
artikel
|
| 22 |
Oilseed proteins – Properties and application as a food ingredient
|
Kotecka-Majchrzak, Klaudia
|
|
|
106 |
C |
p. 160-170
|
artikel
|
| 23 |
Oral processing behavior, sensory perception and intake of composite foods
|
van Eck, Arianne
|
|
|
106 |
C |
p. 219-231
|
artikel
|
| 24 |
Peptides and protein hydrolysates as food preservatives and bioactive components of edible films and coatings - A review
|
Tkaczewska, Joanna
|
|
|
106 |
C |
p. 298-311
|
artikel
|
| 25 |
Physical and mechanical properties of alginate based composite gels
|
Ramdhan, Tezar
|
|
|
106 |
C |
p. 150-159
|
artikel
|
| 26 |
Potential reactions of thermal process contaminants during digestion
|
Hamzalıoğlu, Aytül
|
|
|
106 |
C |
p. 198-208
|
artikel
|
| 27 |
Recent advances in non-thermal decontamination technologies for microorganisms and mycotoxins in low-moisture foods
|
Deng, Li-Zhen
|
|
|
106 |
C |
p. 104-112
|
artikel
|
| 28 |
Recent advances in the application of innovative food processing technologies for mycotoxins and pesticide reduction in foods
|
Gavahian, Mohsen
|
|
|
106 |
C |
p. 209-218
|
artikel
|
| 29 |
Recent advances in the composition, extraction and food applications of plant-derived oleosomes
|
Abdullah,
|
|
|
106 |
C |
p. 322-332
|
artikel
|
| 30 |
Review on fat replacement using protein-based microparticulated powders or microgels: A textural perspective
|
Kew, Ben
|
|
|
106 |
C |
p. 457-468
|
artikel
|
| 31 |
Seeing the lights for leafy greens in indoor vertical farming
|
Wong, Chui Eng
|
|
|
106 |
C |
p. 48-63
|
artikel
|
| 32 |
Space food and bacterial infections: Realities of the risk and role of science
|
Kim, H.W.
|
|
|
106 |
C |
p. 275-287
|
artikel
|
| 33 |
Spreading information and developing trust in social networks to accelerate diffusion of innovations
|
Buskens, Vincent
|
|
|
106 |
C |
p. 485-488
|
artikel
|
| 34 |
Swans and elephants: A typology to capture the challenges of food supply chain risk assessment
|
Manning, Louise
|
|
|
106 |
C |
p. 288-297
|
artikel
|
| 35 |
The state of the art of food ingredients’ naturalness evaluation: A review of proposed approaches and their relation with consumer trends
|
Battacchi, Dario
|
|
|
106 |
C |
p. 434-444
|
artikel
|
| 36 |
The use of coatings in eggs: A systematic review
|
Gabriela da Silva Pires, Paula
|
|
|
106 |
C |
p. 312-321
|
artikel
|
| 37 |
The use of emergent technologies to extract added value compounds from grape by-products
|
Coelho, M.C.
|
|
|
106 |
C |
p. 182-197
|
artikel
|
| 38 |
The what and who of dietary lignans in human health: Special focus on prooxidant and antioxidant effects
|
Soleymani, Samaneh
|
|
|
106 |
C |
p. 382-390
|
artikel
|
| 39 |
Trends in food science & technology an overview of mead production and the physicochemical, toxicological, and sensory characteristics of mead with a special emphasis on flavor
|
Starowicz, Małgorzata
|
|
|
106 |
C |
p. 402-416
|
artikel
|
| 40 |
Volatile organic compounds (VOCs): Biomarkers for quality management of horticultural commodities during storage through e-sensing
|
Tiwari, Shikha
|
|
|
106 |
C |
p. 417-433
|
artikel
|
Tijdschrift beschrijving