| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
An update of prenylated phenolics: Food sources, chemistry and health benefits
|
Chang, Sui Kiat
|
|
|
108 |
C |
p. 197-213
|
artikel
|
| 2 |
Bioactive peptides and gut microbiota: Candidates for a novel strategy for reduction and control of neurodegenerative diseases
|
Wu, Shujian
|
|
|
108 |
C |
p. 164-176
|
artikel
|
| 3 |
Conjugation of milk proteins and reducing sugars and its potential application in the improvement of the heat stability of (recombined) evaporated milk
|
Wu, Jianfeng
|
|
|
108 |
C |
p. 287-296
|
artikel
|
| 4 |
Editorial Board and Contents
|
|
|
|
108 |
C |
p. i-iii
|
artikel
|
| 5 |
Effect of yeasts on food quality and safety and possibilities of their inhibition
|
Riesute, Reda
|
|
|
108 |
C |
p. 1-10
|
artikel
|
| 6 |
Embedding sustainability analysis in new food product development
|
Garcia-Garcia, Guillermo
|
|
|
108 |
C |
p. 236-244
|
artikel
|
| 7 |
Emerging non-destructive methods for quality and safety monitoring of spices
|
Modupalli, Nikitha
|
|
|
108 |
C |
p. 133-147
|
artikel
|
| 8 |
Encapsulation of plant extract compounds using cyclodextrin inclusion complexes, liposomes, electrospinning and their combinations for food purposes
|
Muñoz-Shugulí, Cristina
|
|
|
108 |
C |
p. 177-186
|
artikel
|
| 9 |
Foodomics: A new approach in food quality and safety
|
Balkir, Pinar
|
|
|
108 |
C |
p. 49-57
|
artikel
|
| 10 |
Food processing needs, advantages and misconceptions
|
Knorr, D.
|
|
|
108 |
C |
p. 103-110
|
artikel
|
| 11 |
Genomics-based approaches to identify and predict the health-promoting and safety activities of promising probiotic strains – A probiogenomics review
|
Castro-López, Cecilia
|
|
|
108 |
C |
p. 148-163
|
artikel
|
| 12 |
Green biopolymers from by-products as wall materials for spray drying microencapsulation of phytochemicals
|
Samborska, Katarzyna
|
|
|
108 |
C |
p. 297-325
|
artikel
|
| 13 |
Incorporating essential oils or compounds derived thereof into edible coatings: Effect on quality and shelf life of fresh/fresh-cut produce
|
Yousuf, Basharat
|
|
|
108 |
C |
p. 245-257
|
artikel
|
| 14 |
Liposomes vs. chitosomes: Encapsulating food bioactives
|
Esposto, Bruno Stefani
|
|
|
108 |
C |
p. 40-48
|
artikel
|
| 15 |
Litchi (Litchi chinenis) seed: Nutritional profile, bioactivities, and its industrial applications
|
Punia, Sneh
|
|
|
108 |
C |
p. 58-70
|
artikel
|
| 16 |
Maintain host health with time-restricted eating and phytochemicals: A review based on gut microbiome and circadian rhythm
|
Yan, Ruonan
|
|
|
108 |
C |
p. 258-268
|
artikel
|
| 17 |
Mixing milk, egg and plant resources to obtain safe and tasty foods with environmental and health benefits
|
Guyomarc'h, Fanny
|
|
|
108 |
C |
p. 119-132
|
artikel
|
| 18 |
Nanostructured foods for improved sensory attributes
|
Sun, Rongze
|
|
|
108 |
C |
p. 281-286
|
artikel
|
| 19 |
Novel technologies for the production of bioactive peptides
|
Ulug, Sule Keskin
|
|
|
108 |
C |
p. 27-39
|
artikel
|
| 20 |
Nuclear magnetic resonance as an analytical tool for monitoring the quality and authenticity of dairy foods
|
Balthazar, Celso F.
|
|
|
108 |
C |
p. 84-91
|
artikel
|
| 21 |
Opium alkaloids in food products: Current and future perspectives
|
Casado-Hidalgo, Gema
|
|
|
108 |
C |
p. 92-102
|
artikel
|
| 22 |
Polysaccharides obtained from natural edible sources and their role in modulating the immune system: Biologically active potential that can be exploited against COVID-19
|
Barbosa, Jhonatas Rodrigues
|
|
|
108 |
C |
p. 223-235
|
artikel
|
| 23 |
Postbiotics: Metabolites and mechanisms involved in microbiota-host interactions
|
Peluzio, Maria do Carmo Gouveia
|
|
|
108 |
C |
p. 11-26
|
artikel
|
| 24 |
Proteins from microalgae for the stabilization of fluid interfaces, emulsions, and foams
|
Bertsch, Pascal
|
|
|
108 |
C |
p. 326-342
|
artikel
|
| 25 |
Reformulation of processed meat to attenuate potential harmful effects in the gastrointestinal tract – A review of current knowledge and evidence of health prospects
|
Thøgersen, Rebekka
|
|
|
108 |
C |
p. 111-118
|
artikel
|
| 26 |
Review article: Probiotics, prebiotics and dietary approaches during COVID-19 pandemic
|
Hu, Jielun
|
|
|
108 |
C |
p. 187-196
|
artikel
|
| 27 |
Robotisation and intelligent systems in abattoirs
|
de Medeiros Esper, Ian
|
|
|
108 |
C |
p. 214-222
|
artikel
|
| 28 |
The use of food by-products as a novel for functional foods: Their use as ingredients and for the encapsulation process
|
Comunian, Talita A.
|
|
|
108 |
C |
p. 269-280
|
artikel
|
| 29 |
Thirty years of knowledge on sourdough fermentation: A systematic review
|
Arora, Kashika
|
|
|
108 |
C |
p. 71-83
|
artikel
|
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