nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
A critical review of intrinsic and extrinsic antimicrobial properties of insects
|
Hadj Saadoun, Jasmine |
|
|
122 |
C |
p. 40-48 |
artikel |
2 |
Advances in the activity evaluation and cellular regulation pathways of food-derived antioxidant peptides
|
Lv, Renzhi |
|
|
122 |
C |
p. 171-186 |
artikel |
3 |
Advances on physical treatments for soy allergens reduction - A review
|
Kerezsi, Andreea Diana |
|
|
122 |
C |
p. 24-39 |
artikel |
4 |
Alternative proteins vs animal proteins: The influence of structure and processing on their gastro-small intestinal digestion
|
Kaur, Lovedeep |
|
|
122 |
C |
p. 275-286 |
artikel |
5 |
Application of static in vitro digestion models for assessing the bioaccessibility of hydrophobic bioactives: A review
|
Tan, Yunbing |
|
|
122 |
C |
p. 314-327 |
artikel |
6 |
A review on vision-based analysis for automatic dietary assessment
|
Wang, Wei |
|
|
122 |
C |
p. 223-237 |
artikel |
7 |
Big opportunities for tiny bugs: Processing effects on the techno-functionality and digestibility of edible insects
|
Meshulam-Pascoviche, Dafna |
|
|
122 |
C |
p. 265-274 |
artikel |
8 |
Circular economy and secondary raw materials from fruits as sustainable source for recovery and reuse. A review
|
Scarano, Pierpaolo |
|
|
122 |
C |
p. 157-170 |
artikel |
9 |
Comparative evaluation of pseudocereal peptides: A review of their nutritional contribution
|
Usman, Muhammad |
|
|
122 |
C |
p. 287-313 |
artikel |
10 |
CRISPR/Cas12a-based technology: A powerful tool for biosensing in food safety
|
Mao, Zefeng |
|
|
122 |
C |
p. 211-222 |
artikel |
11 |
Diffusional characteristics of food protein-based materials as nutraceutical delivery systems: A review
|
Teimouri, Shahla |
|
|
122 |
C |
p. 201-210 |
artikel |
12 |
Discovering multifaceted role of vanillic acid beyond flavours: Nutraceutical and therapeutic potential
|
Kaur, Jaskiran |
|
|
122 |
C |
p. 187-200 |
artikel |
13 |
Editorial Board and Contents
|
|
|
|
122 |
C |
p. i-iv |
artikel |
14 |
Fabricating low glycaemic index foods: Enlightened by the impacts of soluble dietary fibre on starch digestibility
|
Zhou, Zhenjiang |
|
|
122 |
C |
p. 110-122 |
artikel |
15 |
Functionalization of pasta through the incorporation of bioactive compounds from agri-food by-products: Fundamentals, opportunities, and drawbacks
|
Carpentieri, Serena |
|
|
122 |
C |
p. 49-65 |
artikel |
16 |
Health-promoting potential of betalains in vivo and their relevance as functional ingredients: A review
|
Martínez-Rodríguez, Pedro |
|
|
122 |
C |
p. 66-82 |
artikel |
17 |
How does germinated rice impact starch structure, products and nutrional evidences? – A review
|
Oliveira, Maria Eugenia Araujo Silva |
|
|
122 |
C |
p. 13-23 |
artikel |
18 |
Letter to the editor RE: Not just variability and uncertainty; the relevance of chance for the survival of microbial cells to stress
|
Peleg, Micha |
|
|
122 |
C |
p. 328-331 |
artikel |
19 |
Marine-derived uronic acid-containing polysaccharides: Structures, sources, production, and nutritional functions
|
Yang, Min |
|
|
122 |
C |
p. 1-12 |
artikel |
20 |
Olfactory and gustatory disorders caused by COVID-19: How to regain the pleasure of eating?
|
Oliveira, Williara Queiroz de |
|
|
122 |
C |
p. 104-109 |
artikel |
21 |
Plant volatiles: Using Scented molecules as food additives
|
Derbassi, Nabila Ben |
|
|
122 |
C |
p. 97-103 |
artikel |
22 |
Pulsed electric field (PEF): Avant-garde extraction escalation technology in food industry
|
Naliyadhara, Nikunj |
|
|
122 |
C |
p. 238-255 |
artikel |
23 |
Rational food design and food microstructure
|
Aguilera, José Miguel |
|
|
122 |
C |
p. 256-264 |
artikel |
24 |
Recent advances in the study of modified cellulose in meat products: Modification method of cellulose, meat quality improvement and safety concern
|
Zhou, Lei |
|
|
122 |
C |
p. 140-156 |
artikel |
25 |
Response to letter to the Editor from M. Peleg on: Not just variability and uncertainty; the relevance of chance for the survival of microbial cells to stress
|
Garre, Alberto |
|
|
122 |
C |
p. 332-334 |
artikel |
26 |
Spice oleoresins as value-added ingredient for food industry: Recent advances and perspectives.
|
Procopio, Fernanda Ramalho |
|
|
122 |
C |
p. 123-139 |
artikel |
27 |
Ultrasound-assisted extraction of lipids as food components: Mechanism, solvent, feedstock, quality evaluation and coupled technologies – A review
|
Deng, Yong |
|
|
122 |
C |
p. 83-96 |
artikel |