Digitale Bibliotheek
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                             68 gevonden resultaten
nr titel auteur tijdschrift jaar jaarg. afl. pagina('s) type
1 Advanced applications of chitosan-based hydrogels: From biosensors to intelligent food packaging system Yang, Jun

110 C p. 822-832
artikel
2 Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario Rios-Mera, Juan D.

110 C p. 833-840
artikel
3 Advances in pre-treatment techniques and green extraction technologies for bioactives from seaweeds Ummat, Viruja

110 C p. 90-106
artikel
4 Aflatoxin M1 in milk: A global occurrence, intake, & exposure assessment Saha Turna, Nikita

110 C p. 183-192
artikel
5 A holistic approach to access the viability of cultured meat: A review Jairath, Gauri

110 C p. 700-710
artikel
6 Alkali-mediated treatments for extraction and functional modification of proteins: Critical and application review Momen, Shima

110 C p. 778-797
artikel
7 Application of infrared radiation in the drying of food products Huang, Dan

110 C p. 765-777
artikel
8 Application of Nanocellulose as particle stabilizer in food Pickering emulsion: Scope, Merits and challenges Li, Qi

110 C p. 573-583
artikel
9 Applications and effects of ultrasound assisted emulsification in the production of food emulsions: A review Zhou, Lei

110 C p. 493-512
artikel
10 Applications of carboxymethyl cellulose- and pectin-based active edible coatings in preservation of fruits and vegetables: A review Panahirad, Sima

110 C p. 663-673
artikel
11 Applications of two-dimensional materials in food packaging Yu, Yadong

110 C p. 443-457
artikel
12 Binding of carotenoids to milk proteins: Why and how Mantovani, Raphaela A.

110 C p. 280-290
artikel
13 Bioactive compounds of pigmented wheat (Triticum aestivum): Potential benefits in human health Gupta, Rachna

110 C p. 240-252
artikel
14 Biomarkers of deoxynivalenol (DON) and its modified form DON-3-glucoside (DON-3G) in humans Deng, Ying

110 C p. 551-558
artikel
15 Buckwheat proteins and peptides: Biological functions and food applications Zhu, Fan

110 C p. 155-167
artikel
16 Can we control microbiota in spontaneous food fermentation? – Chinese liquor as a case example Wu, Qun

110 C p. 321-331
artikel
17 Caviar and fish roe substitutes: Current status of their nutritive value, bio-chemical diversity, authenticity and quality control methods with future perspectives Farag, Mohamed A.

110 C p. 405-417
artikel
18 Citrus polymethoxyflavones as regulators of metabolic homoeostasis: Recent advances for possible mechanisms Zhang, Man

110 C p. 743-753
artikel
19 Cocrystallization: A tool to modulate physicochemical and biological properties of food-relevant polyphenols Dias, Jônatas Lopes

110 C p. 13-27
artikel
20 Comparison of the behavior of fungal and plant cell wall during gastrointestinal digestion and resulting health effects: A review Colosimo, Raffaele

110 C p. 132-141
artikel
21 Composition of antimicrobial edible films and methods for assessing their antimicrobial activity: A review Abdollahzadeh, Esmail

110 C p. 291-303
artikel
22 Corrigendum to “A comparative study of the main international extra virgin olive oil competitions: Their impact on producers and consumers” [Trends in Food Science & Technology 107 (2021) 445–454] Rébufa, Catherine

110 C p. 591-593
artikel
23 4D printing: Recent advances and proposals in the food sector Teng, Xiuxiu

110 C p. 349-363
artikel
24 Editorial Board and Contents
110 C p. i-vi
artikel
25 Emerging processing technologies for improved digestibility of muscle proteins Bhat, Zuhaib F.

110 C p. 226-239
artikel
26 Emulsion delivery of sodium chloride: A promising approach for modulating saltiness perception and sodium reduction Wang, Xuejiao

110 C p. 525-538
artikel
27 Engineering polyphenols with biological functions via polyphenol-protein interactions as additives for functional foods Li, Yuting

110 C p. 470-482
artikel
28 Environmental sustainability assessment of poultry productions through life cycle approaches: A critical review Costantini, Michele

110 C p. 201-212
artikel
29 Exopolysaccharides from lactic acid bacteria: Techno-functional application in the food industry Korcz, Evelin

110 C p. 375-384
artikel
30 Field-dependent NMR relaxometry for Food Science: Applications and perspectives Ates, Elif Gokcen

110 C p. 513-524
artikel
31 Fingerprinting and tagging detection of mycotoxins in agri-food products by surface-enhanced Raman spectroscopy: Principles and recent applications Wu, Zhihui

110 C p. 393-404
artikel
32 From value chains to food webs: The quest for lasting food systems Knorr, D.

110 C p. 812-821
artikel
33 Functionalization of bovine whey proteins by dietary phenolics from molecular-level fabrications and mixture-level combinations Wu, Gang

110 C p. 107-119
artikel
34 Fungal glycosides: Structure and biological function Hussain, Hidayat

110 C p. 611-651
artikel
35 Gas sensor technologies and mathematical modelling for quality sensing in fruit and vegetable cold chains: A review Wang, Xiang

110 C p. 483-492
artikel
36 High-resolution mass spectrometry-based metabolomics for the discrimination between organic and conventional crops: A review Mihailova, Alina

110 C p. 142-154
artikel
37 Impact of postharvest preservation methods on nutritional value and bioactive properties of mushrooms Marçal, Sara

110 C p. 418-431
artikel
38 Innovations and technology disruptions in the food sector within the COVID-19 pandemic and post-lockdown era Galanakis, Charis M.

110 C p. 193-200
artikel
39 Investigation of nutritional and functional effects of rice bran protein hydrolysates by using Preferred Reporting Items for Systematic Reviews and Meta-Analysis (PRISMA) guidelines: A review Gong, Xi

110 C p. 798-811
artikel
40 Microfluidic based human-on-a-chip: A revolutionary technology in scientific research Syama, S.

110 C p. 711-728
artikel
41 Microfluidic strategies for sample separation and rapid detection of food allergens Su, Wentao

110 C p. 213-225
artikel
42 Multifunctional cellulose based substrates for SERS smart sensing: Principles, applications and emerging trends for food safety detection Hu, Bingxue

110 C p. 304-320
artikel
43 Nutrient profile models a useful tool to facilitate healthier food choices: A comprehensive review Santos, Mariana

110 C p. 120-131
artikel
44 Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages. Boukid, Fatma

110 C p. 729-742
artikel
45 Pectins from fruits: Relationships between extraction methods, structural characteristics, and functional properties Cui, Jiefen

110 C p. 39-54
artikel
46 Potential processing technologies for developing sorghum-based food products: An update and comprehensive review Rashwan, Ahmed K.

110 C p. 168-182
artikel
47 Prebiotics and iron bioavailability? Unveiling the hidden association - A review Ahmad, Abdul Momin Rizwan

110 C p. 584-590
artikel
48 Production, bioactive properties, and potential applications of fish protein hydrolysates: Developments and challenges Gao, Ruichang

110 C p. 687-699
artikel
49 Production of pulse protein ingredients and their application in plant-based milk alternatives Vogelsang-O’Dwyer, Martin

110 C p. 364-374
artikel
50 Quantum dot: Lightning invisible foodborne pathogens Du, Han

110 C p. 1-12
artikel
51 Recent advances in microbial transglutaminase biosynthesis and its application in the food industry Akbari, Mehdi

110 C p. 458-469
artikel
52 Recent advances in the application of a ketogenic diet for obesity management Drabińska, Natalia

110 C p. 28-38
artikel
53 Recent advances to improve curcumin oral bioavailability Sabet, Saman

110 C p. 253-266
artikel
54 Recent updates on the chemistry, bioactivities, mode of action, and industrial applications of plant essential oils Ni, Zhi-Jing

110 C p. 78-89
artikel
55 Refractance window drying: A cohort review on quality characteristics Waghmare, Roji

110 C p. 652-662
artikel
56 Research progress on the antioxidant biological activity of beer and strategy for applications Yang, Dongsheng

110 C p. 754-764
artikel
57 Reverse pharmacology of phytoconstituents of food and plant in the management of diabetes: Current status and perspectives Sudhakar, Kalvatala

110 C p. 594-610
artikel
58 Role of food nutrients and supplementation in fighting against viral infections and boosting immunity: A review Thirumdas, Rohit

110 C p. 66-77
artikel
59 Seaweeds polysaccharides in active food packaging: A review of recent progress Carina, Dietz

110 C p. 559-572
artikel
60 #Socialfood: Virtuous or vicious? A systematic review Ventura, Vera

110 C p. 674-686
artikel
61 Technological aspects of kombucha, its applications and the symbiotic culture (SCOBY), and extraction of compounds of interest: A literature review Soares, Marcelo Gomes

110 C p. 539-550
artikel
62 The merits of entomophagy in the post COVID-19 world Doi, Hideyuki

110 C p. 849-854
artikel
63 The role of phenolic compounds against Listeria monocytogenes in food. A review Zamuz, Sol

110 C p. 385-392
artikel
64 The spectral treasure house of miniaturized instruments for food safety, quality and authenticity applications: A perspective Müller-Maatsch, Judith

110 C p. 841-848
artikel
65 The two faces of capsiate: Nutraceutical and therapeutic potential Gupta, Reena

110 C p. 332-348
artikel
66 Trends in Probiotic(s)-Fermented milks and their in vivo functionality: A review Sakandar, Hafiz Arbab

110 C p. 55-65
artikel
67 Values-added utilization of protein and hydrolysates from animal processing by-product livers: A review Zou, Ye

110 C p. 432-442
artikel
68 Yogurts supplemented with lipid emulsions rich in omega-3 fatty acids: New insights into the fortification, microencapsulation, quality properties, and health-promoting effects Gumus, Cansu Ekin

110 C p. 267-279
artikel
                             68 gevonden resultaten
 
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