| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A comprehensive review of impacts of ozone treatment on textural properties in different food products
|
Pandiselvam, R.
|
|
|
127 |
C |
p. 74-86
|
artikel
|
| 2 |
A 3D printing approach to intelligent food packaging
|
Tracey, Chantal T.
|
|
|
127 |
C |
p. 87-98
|
artikel
|
| 3 |
Advancement of omics techniques for chemical profile analysis and authentication of milk
|
Qin, Chenchen
|
|
|
127 |
C |
p. 114-128
|
artikel
|
| 4 |
Advances of astaxanthin-based delivery systems for precision nutrition
|
Chen, Yannan
|
|
|
127 |
C |
p. 63-73
|
artikel
|
| 5 |
Application of high-pressure and ultrasound technologies for legume proteins as wall material in microencapsulation: New insights and advances
|
Sridhar, Kandi
|
|
|
127 |
C |
p. 49-62
|
artikel
|
| 6 |
A review of Sapodilla (Manilkara zapota) in human nutrition, health, and industrial applications
|
Punia Bangar, Sneh
|
|
|
127 |
C |
p. 319-334
|
artikel
|
| 7 |
Beyond aroma: A review on advanced extraction processes from rosemary (Rosmarinus officinalis) and sage (Salvia officinalis) to produce phenolic acids and diterpenes
|
Pizani, Rodrigo S.
|
|
|
127 |
C |
p. 245-262
|
artikel
|
| 8 |
Current trends in Passiflora genus research: Obesity and fermented foods systematic review
|
Lucas-González, Raquel
|
|
|
127 |
C |
p. 143-155
|
artikel
|
| 9 |
Design of protein-polysaccharide multi-scale composite interfaces to modify lipid digestion
|
Sun, Chanchan
|
|
|
127 |
C |
p. 38-48
|
artikel
|
| 10 |
Editorial Board and Contents
|
|
|
|
127 |
C |
p. i-iv
|
artikel
|
| 11 |
Emergence of dyestuff chemistry-encoded signal tracers in immunochromatographic assays: Fundamentals and recent food applications
|
Liu, Sijie
|
|
|
127 |
C |
p. 335-351
|
artikel
|
| 12 |
Encapsulation of flavonoids in foods for diabetics: The emerging paradigm for an effective therapy
|
Oliveira, Williara Queiroz de
|
|
|
127 |
C |
p. 198-206
|
artikel
|
| 13 |
Extraction of valuable compounds from brewing residues: Malt rootlets, spent hops, and spent yeast
|
Olivares-Galván, S.
|
|
|
127 |
C |
p. 181-197
|
artikel
|
| 14 |
Farm to fork impacts of super-shedders and high-event periods on food safety
|
Castro, Vinicius Silva
|
|
|
127 |
C |
p. 129-142
|
artikel
|
| 15 |
Fig “Ficus carica L.” and its by-products: A decade evidence of their health-promoting benefits towards the development of novel food formulations
|
Ayuso, Manuel
|
|
|
127 |
C |
p. 1-13
|
artikel
|
| 16 |
Food rheology applications of large amplitude oscillation shear (LAOS)
|
Wang, Yong
|
|
|
127 |
C |
p. 221-244
|
artikel
|
| 17 |
Fungal flora and mycotoxin contamination in tea: Current status, detection methods and dietary risk assessment - A comprehensive review
|
Zhang, Xuanjun
|
|
|
127 |
C |
p. 207-220
|
artikel
|
| 18 |
Glycerol monolaurate beyond an emulsifier: Synthesis, in vivo fate, food quality benefits and health efficacies
|
Luo, Xianliang
|
|
|
127 |
C |
p. 291-302
|
artikel
|
| 19 |
Hempseed (Cannabis sativa) protein hydrolysates: A valuable source of bioactive peptides with pleiotropic health-promoting effects
|
Santos-Sánchez, Guillermo
|
|
|
127 |
C |
p. 303-318
|
artikel
|
| 20 |
How does food matrix components affect food allergies, food allergens and the detection of food allergens? A systematic review
|
Liu, Qiaozhen
|
|
|
127 |
C |
p. 280-290
|
artikel
|
| 21 |
Metabolomics based inferences to unravel phenolic compound diversity in cereals and its implications for human gut health
|
Tiozon, Rhowell Jr. N.
|
|
|
127 |
C |
p. 14-25
|
artikel
|
| 22 |
Microbial interactions in winemaking: Ecological aspects and effect on wine quality
|
Englezos, Vasileios
|
|
|
127 |
C |
p. 99-113
|
artikel
|
| 23 |
Natural antimicrobial lipopeptides secreted by Bacillus spp. and their application in food preservation, a critical review
|
Zhang, Bo
|
|
|
127 |
C |
p. 26-37
|
artikel
|
| 24 |
Propolis: Encapsulation and application in the food and pharmaceutical industries
|
Tavares, Loleny
|
|
|
127 |
C |
p. 169-180
|
artikel
|
| 25 |
Tea phenolics as prebiotics
|
Liu, Zhibin
|
|
|
127 |
C |
p. 156-168
|
artikel
|
| 26 |
The flavour of edible insects: A comprehensive review on volatile compounds and their analytical assessment
|
Perez-Santaescolastica, Cristina
|
|
|
127 |
C |
p. 352-367
|
artikel
|
| 27 |
The LuxS/AI-2 system regulates the probiotic activities of lactic acid bacteria
|
Meng, Fanqiang
|
|
|
127 |
C |
p. 272-279
|
artikel
|
| 28 |
The rise of processed meat alternatives: A narrative review of the manufacturing, composition, nutritional profile and health effects of newer sources of protein, and their place in healthier diets
|
Gastaldello, Annalisa
|
|
|
127 |
C |
p. 263-271
|
artikel
|
| 29 |
The transformation of our food system using cellular agriculture: What lies ahead and who will lead it?
|
Smith, Derek J.
|
|
|
127 |
C |
p. 368-376
|
artikel
|
Tijdschrift beschrijving