| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Advances in microfluidic systems for the delivery of nutraceutical ingredients
|
Logesh, D.
|
|
|
116 |
C |
p. 501-524
|
artikel
|
| 2 |
Advances in research on interactions between polyphenols and biology-based nano-delivery systems and their applications in improving the bioavailability of polyphenols
|
Zhang, Zhiheng
|
|
|
116 |
C |
p. 492-500
|
artikel
|
| 3 |
Advances in vacuum microwave drying (VMD) systems for food products
|
González-Cavieres, Luis
|
|
|
116 |
C |
p. 626-638
|
artikel
|
| 4 |
Aloe ve ra gel, an excellent base material for edible films and coatings
|
Maan, Abid Aslam
|
|
|
116 |
C |
p. 329-341
|
artikel
|
| 5 |
A perspective on pea allergy and pea allergens
|
Taylor, Steve L.
|
|
|
116 |
C |
p. 186-198
|
artikel
|
| 6 |
Application of surface-enhanced Raman spectroscopy using silver and gold nanoparticles for the detection of pesticides in fruit and fruit juice
|
Wang, Su-Yan
|
|
|
116 |
C |
p. 583-602
|
artikel
|
| 7 |
Application of UV-C light to improve safety and overall quality of fish: A systematic review and meta-analysis
|
Monteiro, Maria Lúcia G.
|
|
|
116 |
C |
p. 279-289
|
artikel
|
| 8 |
Application progress of microfluidics-integrated biosensing platforms in the detection of foodborne pathogens
|
Fu, XuRan
|
|
|
116 |
C |
p. 115-129
|
artikel
|
| 9 |
Applications of by-products from the olive oil processing: Revalorization strategies based on target molecules and green extraction technologies
|
Otero, Paz
|
|
|
116 |
C |
p. 1084-1104
|
artikel
|
| 10 |
Applications of microfluidization in emulsion-based systems, nanoparticle formation, and beverages
|
Ozturk, Oguz Kaan
|
|
|
116 |
C |
p. 609-625
|
artikel
|
| 11 |
Applications of plant-derived food by-products to maintain quality of postharvest fruits and vegetables
|
Jiang, Haitao
|
|
|
116 |
C |
p. 1105-1119
|
artikel
|
| 12 |
Bioactive and intelligent starch-based films: A review
|
Cui, Congli
|
|
|
116 |
C |
p. 854-869
|
artikel
|
| 13 |
Bioactive potential, health benefits and application trends of Syzygium malaccense (Malay apple): A bibliometric review
|
Pazzini, Igor Artur Eller
|
|
|
116 |
C |
p. 1155-1169
|
artikel
|
| 14 |
Biofilms in plant-based fermented foods: Formation mechanisms, benefits and drawbacks on quality and safety, and functionalization strategies
|
Gong, Chuanjie
|
|
|
116 |
C |
p. 940-953
|
artikel
|
| 15 |
Biological activity of plant-based carvacrol and thymol and their impact on human health and food quality
|
Rathod, Nikheel Bhojraj
|
|
|
116 |
C |
p. 733-748
|
artikel
|
| 16 |
Bovine β-Casomorphins: Friends or Foes? A comprehensive assessment of evidence from in vitro and ex vivo studies
|
Daniloski, Davor
|
|
|
116 |
C |
p. 681-700
|
artikel
|
| 17 |
Capsaicin—the spicy ingredient of chili peppers: A review of the gastrointestinal effects and mechanisms
|
Xiang, Qunran
|
|
|
116 |
C |
p. 755-765
|
artikel
|
| 18 |
Challenges and opportunities in the implementation of new meat inspection systems in Europe
|
Antunović, Boris
|
|
|
116 |
C |
p. 460-467
|
artikel
|
| 19 |
Cheese packaging by edible coatings and biodegradable nanocomposites; improvement in shelf life, physicochemical and sensory properties
|
Jafarzadeh, Shima
|
|
|
116 |
C |
p. 218-231
|
artikel
|
| 20 |
Cold plasma: Microbial inactivation and effects on quality attributes of fresh and minimally processed fruits and Ready-To-Eat vegetables
|
Mao, Lili
|
|
|
116 |
C |
p. 146-175
|
artikel
|
| 21 |
Control of Listeria monocytogenes in low-moisture foods
|
Taylor, Michael H.
|
|
|
116 |
C |
p. 802-814
|
artikel
|
| 22 |
Current perspectives in cell-based approaches towards the definition of the antioxidant activity in food
|
Martinelli, Erika
|
|
|
116 |
C |
p. 232-243
|
artikel
|
| 23 |
Designer lipids -synthesis and application – A review
|
Jadhav, Harsh B.
|
|
|
116 |
C |
p. 884-902
|
artikel
|
| 24 |
Designing a research infrastructure (RI) on food behaviour and health: Balancing user needs, business model, governance mechanisms and technology
|
Timotijevic, L.
|
|
|
116 |
C |
p. 405-414
|
artikel
|
| 25 |
Destabilisation and stabilisation of anthocyanins in purple-fleshed sweet potatoes: A review
|
Huang, Yongxia
|
|
|
116 |
C |
p. 1141-1154
|
artikel
|
| 26 |
Dietary patterns affect Parkinson's disease via the microbiota-gut-brain axis
|
Chu, Chuan-Qi
|
|
|
116 |
C |
p. 90-101
|
artikel
|
| 27 |
Dissecting the facts about the impact of contaminant iron in human nutrition: A review
|
Shumoy, Habtu
|
|
|
116 |
C |
p. 918-927
|
artikel
|
| 28 |
Eating issues in a time of crisis: Re-thinking the new food trends and challenges in Spain
|
Gracia-Arnaiz, Mabel
|
|
|
116 |
C |
p. 1179-1185
|
artikel
|
| 29 |
Editorial Board and Contents
|
|
|
|
116 |
C |
p. i-viii
|
artikel
|
| 30 |
Effect of the COVID-19 pandemic on food habits and perceptions: A study with Brazilians
|
Ferreira Rodrigues, Jessica
|
|
|
116 |
C |
p. 992-1001
|
artikel
|
| 31 |
Effect of withering process on the evolution of phenolic acids in winegrapes: A systematic review
|
Scalzini, Giulia
|
|
|
116 |
C |
p. 545-558
|
artikel
|
| 32 |
Effects of food-derived bioactive peptides on cognitive deficits and memory decline in neurodegenerative diseases: A review
|
Wang, Shuguang
|
|
|
116 |
C |
p. 712-732
|
artikel
|
| 33 |
Emerging algal nanotechnology for high-value compounds: A direction to future food production
|
Koyande, Apurav Krishna
|
|
|
116 |
C |
p. 290-302
|
artikel
|
| 34 |
Encapsulation of bioactive compounds from fruit and vegetable by-products for food application – A review
|
Marcillo-Parra, Verónica
|
|
|
116 |
C |
p. 11-23
|
artikel
|
| 35 |
Enzyme-assisted supercritical fluid extraction: An integral approach to extract bioactive compounds
|
Patil, Pravin D.
|
|
|
116 |
C |
p. 357-369
|
artikel
|
| 36 |
Evolution of okara from waste to value added food ingredient: An account of its bio-valorization for improved nutritional and functional effects
|
Feng, Jing-Yu
|
|
|
116 |
C |
p. 669-680
|
artikel
|
| 37 |
Extraction and preservation of lycopene: A review of the advancements offered by the value chain of nanotechnology
|
Guerra, Angélica Serpa
|
|
|
116 |
C |
p. 1120-1140
|
artikel
|
| 38 |
Extraordinary composition of Actinidia arguta by-products as skin ingredients: A new challenge for cosmetic and medical skincare industries
|
Silva, Ana Margarida
|
|
|
116 |
C |
p. 842-853
|
artikel
|
| 39 |
Food-based iron delivery systems: A review
|
Kazemi-Taskooh, Zahra
|
|
|
116 |
C |
p. 75-89
|
artikel
|
| 40 |
Food-derived biopolymer kefiran composites, nanocomposites and nanofibers: Emerging alternatives to food packaging and potentials in nanomedicine
|
Carvalho, Anna Paula A. de
|
|
|
116 |
C |
p. 370-386
|
artikel
|
| 41 |
Food-grade lactic acid bacteria and probiotics as a potential protective tool against erythrotoxic dietary xenobiotics
|
Cuevas-González, Paúl F.
|
|
|
116 |
C |
p. 1041-1055
|
artikel
|
| 42 |
Food packaging wastes amid the COVID-19 pandemic: Trends and challenges
|
Oliveira, Williara Queiroz de
|
|
|
116 |
C |
p. 1195-1199
|
artikel
|
| 43 |
Food science and technology contributes to sustainable food systems
|
de Vries, Hugo
|
|
|
116 |
C |
p. 1200-1202
|
artikel
|
| 44 |
Gelation mechanism of alkali induced heat-set konjac glucomannan gel
|
Liu, Zhenjun
|
|
|
116 |
C |
p. 244-254
|
artikel
|
| 45 |
Health claims’ text clarity, perceived healthiness of extra-virgin olive oil, and arousal: An experiment using FaceReader
|
Pichierri, Marco
|
|
|
116 |
C |
p. 1186-1194
|
artikel
|
| 46 |
Industrial production of spirulina as a protein source for bioactive peptide generation
|
Lafarga, Tomas
|
|
|
116 |
C |
p. 176-185
|
artikel
|
| 47 |
Korean traditional foods as antiviral and respiratory disease prevention and treatments: A detailed review
|
Das, Gitishree
|
|
|
116 |
C |
p. 415-433
|
artikel
|
| 48 |
Kosher meat and production issues: A bibliometric analysis
|
Della Corte, Valentina
|
|
|
116 |
C |
p. 749-754
|
artikel
|
| 49 |
Lupin proteins: Structure, isolation and application
|
Shrestha, Smriti
|
|
|
116 |
C |
p. 928-939
|
artikel
|
| 50 |
Mathematical modelling of food hydrolysis during in vitro digestion: From single nutrient to complex foods in static and dynamic conditions
|
Le Feunteun, Steven
|
|
|
116 |
C |
p. 870-883
|
artikel
|
| 51 |
Melatonin: A blooming biomolecule for postharvest management of perishable fruits and vegetables
|
Jayarajan, Smruthi
|
|
|
116 |
C |
p. 318-328
|
artikel
|
| 52 |
Metal organic framework based fluorescence sensor for detection of antibiotics
|
Marimuthu, Murugavelu
|
|
|
116 |
C |
p. 1002-1028
|
artikel
|
| 53 |
Metal oxide nanoparticles for safe active and intelligent food packaging
|
Nikolic, Maria Vesna
|
|
|
116 |
C |
p. 655-668
|
artikel
|
| 54 |
Modern techniques efficacy on tofu processing: A review
|
Ali, Fatma
|
|
|
116 |
C |
p. 766-785
|
artikel
|
| 55 |
Molecular explication of grape berry-fungal infections and their potential application in recent postharvest infection control strategies
|
Solairaj, Dhanasekaran
|
|
|
116 |
C |
p. 903-917
|
artikel
|
| 56 |
Molecularly imprinted polymer-based optical sensors for pesticides in foods: Recent advances and future trends
|
Fang, Ling
|
|
|
116 |
C |
p. 387-404
|
artikel
|
| 57 |
Natural polymer-sourced interpenetrating network hydrogels: Fabrication, properties, mechanism and food applications
|
Du, Mengjia
|
|
|
116 |
C |
p. 342-356
|
artikel
|
| 58 |
New technology to overcome defects in production of fermented plant products- a review
|
Zhang, Lihui
|
|
|
116 |
C |
p. 829-841
|
artikel
|
| 59 |
Nutrition, phytochemical profile, bioactivities and applications in food industry of pitaya (Hylocereus spp.) peels: A comprehensive review
|
Jiang, Haitao
|
|
|
116 |
C |
p. 199-217
|
artikel
|
| 60 |
On the human taste perception: Molecular-level understanding empowered by computational methods
|
Pallante, Lorenzo
|
|
|
116 |
C |
p. 445-459
|
artikel
|
| 61 |
Perspective on integrated biorefinery for valorization of biomass from the edible insect Tenebrio molitor
|
Cláudia da Costa Rocha, Ana
|
|
|
116 |
C |
p. 480-491
|
artikel
|
| 62 |
Phenolics of cereal, pulse and oilseed processing by-products and potential effects of solid-state fermentation on their bioaccessibility, bioavailability and health benefits: A review
|
Roasa, Joy
|
|
|
116 |
C |
p. 954-974
|
artikel
|
| 63 |
Processing technologies, phytochemical constituents, and biological activities of grape seed oil (GSO): A review
|
Yang, Chenlu
|
|
|
116 |
C |
p. 1074-1083
|
artikel
|
| 64 |
Prospects of artificial meat: Opportunities and challenges around consumer acceptance
|
Zhang, Lang
|
|
|
116 |
C |
p. 434-444
|
artikel
|
| 65 |
Protein-gum-based gels: Effect of gum addition on microstructure, rheological properties, and water retention capacity
|
Cortez-Trejo, M.C.
|
|
|
116 |
C |
p. 303-317
|
artikel
|
| 66 |
Raman spectroscopy for virus detection and the implementation of unorthodox food safety
|
Huang, Chia-Chi
|
|
|
116 |
C |
p. 525-532
|
artikel
|
| 67 |
Recent advances in assessing qualitative and quantitative aspects of cereals using nondestructive techniques: A review
|
Zareef, Muhammad
|
|
|
116 |
C |
p. 815-828
|
artikel
|
| 68 |
Recent advances in microstructure characterization of fried foods: Different frying techniques and process modeling
|
Dehghannya, Jalal
|
|
|
116 |
C |
p. 786-801
|
artikel
|
| 69 |
Recent advances in plant essential oils and extracts: Delivery systems and potential uses as preservatives and antioxidants in cheese
|
Christaki, Stamatia
|
|
|
116 |
C |
p. 264-278
|
artikel
|
| 70 |
Recent advances in ultrasound technology applications of vegetable oil refining
|
Chew, Sook Chin
|
|
|
116 |
C |
p. 468-479
|
artikel
|
| 71 |
Recent developments in valorisation of bioactive ingredients in discard/seafood processing by-products
|
Ozogul, Fatih
|
|
|
116 |
C |
p. 559-582
|
artikel
|
| 72 |
Review article: Food safety culture from the perspective of the Australian horticulture industry
|
Frankish, Elizabeth J.
|
|
|
116 |
C |
p. 63-74
|
artikel
|
| 73 |
Review controlling Listeria monocytogenes in ready-to-eat meat and poultry products: An overview of outbreaks, current legislations, challenges, and future prospects
|
Zhang, Xin
|
|
|
116 |
C |
p. 24-35
|
artikel
|
| 74 |
Rice fraud a global problem: A review of analytical tools to detect species, country of origin and adulterations
|
Śliwińska-Bartel, Magdalena
|
|
|
116 |
C |
p. 36-46
|
artikel
|
| 75 |
Risk assessment of per- and polyfluoroalkyl substances (PFAS) in food: Symposium proceedings
|
Vorst, K.L.
|
|
|
116 |
C |
p. 1203-1211
|
artikel
|
| 76 |
Seaweed fermentation within the fields of food and natural products
|
Reboleira, João
|
|
|
116 |
C |
p. 1056-1073
|
artikel
|
| 77 |
Structure and physicochemical properties of starch affected by dynamic pressure treatments: A review
|
Zhu, Fan
|
|
|
116 |
C |
p. 639-654
|
artikel
|
| 78 |
The application of virtual reality in food consumer behavior research: A systematic review
|
Xu, Chengyan
|
|
|
116 |
C |
p. 533-544
|
artikel
|
| 79 |
The art of flavored wine: Tradition and future
|
Liang, Zijian
|
|
|
116 |
C |
p. 130-145
|
artikel
|
| 80 |
The ‘bald’ phenotype (androgenetic alopecia) is caused by the high glycaemic, high cholesterol and low mineral ‘western diet’
|
Sadgrove, Nicholas John
|
|
|
116 |
C |
p. 1170-1178
|
artikel
|
| 81 |
The effect of non-Saccharomyces yeasts on biogenic amines in wine
|
Wang, Baoshi
|
|
|
116 |
C |
p. 1029-1040
|
artikel
|
| 82 |
The NOVA classification system: A critical perspective in food science
|
Petrus, Rodrigo Rodrigues
|
|
|
116 |
C |
p. 603-608
|
artikel
|
| 83 |
The past and future of ovotransferrin: Physicochemical properties, assembly and applications
|
Wang, Xin
|
|
|
116 |
C |
p. 47-62
|
artikel
|
| 84 |
The (potential) impact of seasonality and climate change on the physicochemical and microbial properties of dairy waste and its management
|
Roufou, Styliani
|
|
|
116 |
C |
p. 1-10
|
artikel
|
| 85 |
The replacement of cereals by legumes in extruded snack foods: Science, technology and challenges
|
Tas, A.A.
|
|
|
116 |
C |
p. 701-711
|
artikel
|
| 86 |
The undercover colorless carotenoids phytoene and phytofluene: Importance in agro-food and health in the Green Deal era and possibilities for innovation
|
Meléndez-Martínez, Antonio J.
|
|
|
116 |
C |
p. 255-263
|
artikel
|
| 87 |
Trends in blending vegetable fats and oils for cocoa butter alternative application: A review
|
Norazlina, M.R.
|
|
|
116 |
C |
p. 102-114
|
artikel
|
| 88 |
Ultrasonication - A green technology extraction technique for spices: A review
|
Rao, Madaraboina Venkateswara
|
|
|
116 |
C |
p. 975-991
|
artikel
|
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