| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A comparative study of the main international extra virgin olive oil competitions: Their impact on producers and consumers
|
Rébufa, Catherine
|
|
|
107 |
C |
p. 445-454
|
artikel
|
| 2 |
Advances in epitope mapping technologies for food protein allergens: A review
|
Zhou, Fanlin
|
|
|
107 |
C |
p. 226-239
|
artikel
|
| 3 |
Antioxidant potential of nature's “something blue”: Something new in the marriage of biological activity and extraction methods applied to C-phycocyanin
|
Fratelli, Camilly
|
|
|
107 |
C |
p. 309-323
|
artikel
|
| 4 |
A qualitative meta-synthesis study of the convergence between organic crop regulations in the United States, Brazil, and Europe
|
Esteves, Rosana Carvalho
|
|
|
107 |
C |
p. 343-357
|
artikel
|
| 5 |
A review on customizing edible food materials into 3D printable inks: Approaches and strategies
|
Pulatsu, Ezgi
|
|
|
107 |
C |
p. 68-77
|
artikel
|
| 6 |
Artificially intelligent soil quality and health indices for ‘next generation’ food production systems.
|
Andrade, Vinícius Henrique Gomes Zuppa de
|
|
|
107 |
C |
p. 195-200
|
artikel
|
| 7 |
A systematic analysis of non-centrifugal sugar cane processing: Research and new trends
|
Flórez-Martínez, Diego Hernando
|
|
|
107 |
C |
p. 415-428
|
artikel
|
| 8 |
A systematic review of rice noodles: Raw material, processing method and quality improvement
|
Li, Caiming
|
|
|
107 |
C |
p. 389-400
|
artikel
|
| 9 |
Benefits, deleterious effects and mitigation of methylglyoxal in foods: A critical review
|
Zheng, Jie
|
|
|
107 |
C |
p. 201-212
|
artikel
|
| 10 |
Biochemical characteristics and potential applications of ancient cereals - An underexploited opportunity for sustainable production and consumption
|
Zamaratskaia, Galia
|
|
|
107 |
C |
p. 114-123
|
artikel
|
| 11 |
Corrigendum to “The association between high oral intake of acrylamide and risk of breast cancer: An updated systematic review and meta-analysis” [Trends in Food Science & Technology Volume 100, June 2020, Pages 155–163]
|
Atabati, Hadi
|
|
|
107 |
C |
p. 78-79
|
artikel
|
| 12 |
Corrigendum to ‘Will COVID-19 affect food supply in distribution centers of Brazilian regions affected by the pandemic?’ [Trends in Food Science & Technology 103 (2020) 361–366]
|
de Paulo Farias, David
|
|
|
107 |
C |
p. 377-380
|
artikel
|
| 13 |
Decarbonisation of food manufacturing by the electrification of heat: A review of developments, technology options and future directions
|
Atuonwu, James
|
|
|
107 |
C |
p. 168-182
|
artikel
|
| 14 |
DietHub: Dietary habits analysis through understanding the content of recipes
|
Petković, Matej
|
|
|
107 |
C |
p. 183-194
|
artikel
|
| 15 |
Differentiated Caco-2 cell models in food-intestine interaction study: Current applications and future trends
|
Ding, Xiaomeng
|
|
|
107 |
C |
p. 455-465
|
artikel
|
| 16 |
Disinfestation of stored grains using non-chemical technologies – A review
|
Moirangthem, Tolen Tombung
|
|
|
107 |
C |
p. 299-308
|
artikel
|
| 17 |
Editorial Board and Contents
|
|
|
|
107 |
C |
p. i-iv
|
artikel
|
| 18 |
Effects of high hydrostatic pressure on the quality and functionality of protein isolates, concentrates, and hydrolysates derived from pulse legumes: A review
|
Gharibzahedi, Seyed Mohammad Taghi
|
|
|
107 |
C |
p. 466-479
|
artikel
|
| 19 |
Effects of thermal, non-thermal and emulsification processes on the gastrointestinal digestibility of egg white proteins
|
Farjami, Toktam
|
|
|
107 |
C |
p. 45-56
|
artikel
|
| 20 |
Future foods symposium on alternative proteins: Workshop proceedings
|
Karmaus, Agnes L.
|
|
|
107 |
C |
p. 124-129
|
artikel
|
| 21 |
Gut microbiota targeted nanomedicine for cancer therapy: Challenges and future considerations
|
Riaz Rajoka, Muhammad Shahid
|
|
|
107 |
C |
p. 240-251
|
artikel
|
| 22 |
Harnessing l -arabinose isomerase for biological production of d -tagatose: Recent advances and its applications
|
Ravikumar, Yuvaraj
|
|
|
107 |
C |
p. 16-30
|
artikel
|
| 23 |
High-pressure processing in inactivation of Salmonella spp. in food products
|
Agregán, Rubén
|
|
|
107 |
C |
p. 31-37
|
artikel
|
| 24 |
Jackfruit starch: Composition, structure, functional properties, modifications and applications
|
Zhang, Yutong
|
|
|
107 |
C |
p. 268-283
|
artikel
|
| 25 |
Lonicera caerulea: An updated account of its phytoconstituents and health-promoting activities
|
Sharma, Anshul
|
|
|
107 |
C |
p. 130-149
|
artikel
|
| 26 |
Lysozyme and its modified forms: A critical appraisal of selected properties and potential
|
Leśnierowski, Grzegorz
|
|
|
107 |
C |
p. 333-342
|
artikel
|
| 27 |
Mass spectrometry-based lipidomics as a powerful platform in foodomics research
|
Wu, Bangfu
|
|
|
107 |
C |
p. 358-376
|
artikel
|
| 28 |
Physico-chemical aspects of lactose hydrolysed milk system along with detection and mitigation of maillard reaction products
|
Singh, Payal
|
|
|
107 |
C |
p. 57-67
|
artikel
|
| 29 |
Physicochemical characteristics, applications and research trends of edible Pickering emulsions
|
Xia, Tianhang
|
|
|
107 |
C |
p. 1-15
|
artikel
|
| 30 |
Position paper on the use of an “estimated acceptable concentration” (EAC) as basis for a control policy's action level for carcinogens unintentionally present in food
|
Claeys, Wendie
|
|
|
107 |
C |
p. 324-332
|
artikel
|
| 31 |
Preparation and biological activities of chitosan oligosaccharides
|
Benchamas, Gunsriwiang
|
|
|
107 |
C |
p. 38-44
|
artikel
|
| 32 |
Probiotic non-dairy frozen dessert: Technological and sensory aspects and industrial challenges
|
Pimentel, Tatiana Colombo
|
|
|
107 |
C |
p. 381-388
|
artikel
|
| 33 |
Properties and applications of natural dendritic nanostructures: Phytoglycogen and its derivatives
|
Xue, Jingyi
|
|
|
107 |
C |
p. 432-444
|
artikel
|
| 34 |
Recent advances on dietary polyphenol's potential roles in Celiac Disease
|
Dias, Ricardo
|
|
|
107 |
C |
p. 213-225
|
artikel
|
| 35 |
Recent trends in quality control, discrimination and authentication of alcoholic beverages using nondestructive instrumental techniques
|
Arslan, Muhammad
|
|
|
107 |
C |
p. 80-113
|
artikel
|
| 36 |
Research and innovation as a catalyst for food system transformation
|
den Boer, A.C.L.
|
|
|
107 |
C |
p. 150-156
|
artikel
|
| 37 |
Risk analysis approach applied to consumers’ behaviour toward fraud in food products
|
Théolier, Jérémie
|
|
|
107 |
C |
p. 480-490
|
artikel
|
| 38 |
Structural features and anti-inflammatory properties of pectic polysaccharides: A review
|
Jin, Ming-Yu
|
|
|
107 |
C |
p. 284-298
|
artikel
|
| 39 |
Sustainable protein alternatives
|
Takefuji, Yoshiyasu
|
|
|
107 |
C |
p. 429-431
|
artikel
|
| 40 |
The vegan trend and the microfoundations of institutional change: A commentary on food producers’ sustainable innovation journeys in Europe
|
Saari, Ulla A.
|
|
|
107 |
C |
p. 161-167
|
artikel
|
| 41 |
Trends in kiwifruit and byproducts valorization
|
Sanz, V.
|
|
|
107 |
C |
p. 401-414
|
artikel
|
| 42 |
Ultrasound modified polysaccharides: A review of structure, physicochemical properties, biological activities and food applications
|
Cui, Rongbin
|
|
|
107 |
C |
p. 491-508
|
artikel
|
| 43 |
Uncovering the dormant food hazards, a review of foodborne microbial spores' detection and inactivation methods with emphasis on their application in the food industry
|
Farag, Mohamed A.
|
|
|
107 |
C |
p. 252-267
|
artikel
|
| 44 |
Understanding the role of milk in regulating human homeostasis in the context of the COVID-19 global pandemic
|
Ren, Guangxu
|
|
|
107 |
C |
p. 157-160
|
artikel
|
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