nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
A critical review on interplay between dietary fibers and gut microbiota
|
Ye, Shuxin |
|
|
124 |
C |
p. 237-249 |
artikel |
2 |
An advance on nutritional profile, phytochemical profile, nutraceutical properties, and potential industrial applications of lemon peels: A comprehensive review
|
Jiang, Haitao |
|
|
124 |
C |
p. 219-236 |
artikel |
3 |
Augmented/mixed reality technologies for food: A review
|
Chai, Jackey J.K. |
|
|
124 |
C |
p. 182-194 |
artikel |
4 |
Blockchain: An emerging novel technology to upgrade the current fresh fruit supply chain
|
Zhang, Yiqin |
|
|
124 |
C |
p. 1-12 |
artikel |
5 |
Carotenoid biofortification in tomato products along whole agro-food chain from field to fork
|
Meng, Fanliang |
|
|
124 |
C |
p. 296-308 |
artikel |
6 |
Cultured meat and the sustainable development goals
|
Nobre, Farley Simon |
|
|
124 |
C |
p. 140-153 |
artikel |
7 |
Editorial Board and Contents
|
|
|
|
124 |
C |
p. i-iv |
artikel |
8 |
Effect of steam explosion on phenolics and antioxidant activity in plants: A review
|
Wan, Fachun |
|
|
124 |
C |
p. 13-24 |
artikel |
9 |
Elimination of Fusarium mycotoxin deoxynivalenol (DON) via microbial and enzymatic strategies: Current status and future perspectives
|
Tian, Ye |
|
|
124 |
C |
p. 96-107 |
artikel |
10 |
Enhancing physical and chemical quality attributes of frozen meat and meat products: Mechanisms, techniques and applications
|
Lu, Nian |
|
|
124 |
C |
p. 63-85 |
artikel |
11 |
Flavoured and fortified olive oils - Pros and cons
|
Lamas, Sandra |
|
|
124 |
C |
p. 108-127 |
artikel |
12 |
Food sustainability trends - How to value the açaí production chain for the development of food inputs from its main bioactive ingredients?
|
Barbosa, Jhonatas Rodrigues |
|
|
124 |
C |
p. 86-95 |
artikel |
13 |
Green and sustainable technologies for the decontamination of fungi and mycotoxins in rice: A review
|
Chandravarnan, Priyanthi |
|
|
124 |
C |
p. 278-295 |
artikel |
14 |
Impact of radio frequency treatment on textural properties of food products: An updated review
|
Zhang, Yue |
|
|
124 |
C |
p. 154-166 |
artikel |
15 |
Implementation of Sustainable Development Goals in the dairy sector: Perspectives on the use of agro-industrial side-streams to design functional foods
|
Granato, Daniel |
|
|
124 |
C |
p. 128-139 |
artikel |
16 |
Inactivation of foodborne viruses: Opportunities for cold atmospheric plasma
|
Jenns, Kate |
|
|
124 |
C |
p. 323-333 |
artikel |
17 |
Interactions among dietary phytochemicals and nutrients: Role of cell membranes
|
Pan, Yao |
|
|
124 |
C |
p. 38-50 |
artikel |
18 |
Make your packaging colorful and multifunctional: The molecular interaction and properties characterization of natural colorant-based films and their applications in food industry
|
Huang, Jiayin |
|
|
124 |
C |
p. 259-277 |
artikel |
19 |
Mechanical damage of fresh produce in postharvest transportation: Current status and future prospects
|
Al-Dairi, Mai |
|
|
124 |
C |
p. 195-207 |
artikel |
20 |
Photodynamic inactivation in food systems: A review of its application, mechanisms, and future perspective
|
Sheng, Lina |
|
|
124 |
C |
p. 167-181 |
artikel |
21 |
Prospects of future pulse milk variants from other healthier pulses - As an alternative to soy milk
|
Vallath, Aarcha |
|
|
124 |
C |
p. 51-62 |
artikel |
22 |
Pu-erh tea unique aroma: Volatile components, evaluation methods and metabolic mechanism of key odor-active compounds
|
Wang, Chao |
|
|
124 |
C |
p. 25-37 |
artikel |
23 |
Recent advances of selected novel processing techniques on shrimp allergenicity: A review
|
Dong, Xin |
|
|
124 |
C |
p. 334-344 |
artikel |
24 |
The role of alternative proteins and future foods in sustainable and contextually-adapted flexitarian diets
|
Green, Ashley |
|
|
124 |
C |
p. 250-258 |
artikel |
25 |
Tree nuts: Treasure mine for prebiotic and probiotic dairy free vegan products
|
Udayarajan, Chinthu Tharayil |
|
|
124 |
C |
p. 208-218 |
artikel |
26 |
Ultrasonication as an emerging technology for processing of animal derived foods: A focus on in vitro protein digestibility
|
Bhat, Zuhaib F. |
|
|
124 |
C |
p. 309-322 |
artikel |