| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Advances and application of efficient physical fields in extrusion based 3D food printing technology
|
Shen, Dongbei
|
|
|
131 |
C |
p. 104-117
|
artikel
|
| 2 |
A scientific transition to support the 21st century dietary transition
|
Tufford, Adèle Rae
|
|
|
131 |
C |
p. 139-150
|
artikel
|
| 3 |
By-products of dates, cherries, plums and artichokes: A source of valuable bioactive compounds
|
Soares Mateus, Ana Rita
|
|
|
131 |
C |
p. 220-243
|
artikel
|
| 4 |
Challenges of halogenated polycyclic aromatic hydrocarbons in foods: Occurrence, risk, and formation
|
Li, Wei
|
|
|
131 |
C |
p. 1-13
|
artikel
|
| 5 |
Chemical and physicochemical features of common plant proteins and their extrudates for use in plant-based meat
|
Webb, Delaney
|
|
|
131 |
C |
p. 129-138
|
artikel
|
| 6 |
Composition and impact of pre- and post-harvest treatments/factors in pecan nuts quality
|
Siebeneichler, Tatiane Jéssica
|
|
|
131 |
C |
p. 46-60
|
artikel
|
| 7 |
Current challenges in the application of the UV-LED technology for food decontamination
|
Soro, Arturo B.
|
|
|
131 |
C |
p. 264-276
|
artikel
|
| 8 |
Deterioration of plant volatile organic compounds in food: Consequence, mechanism, detection, and control
|
Gong, Xiaohui
|
|
|
131 |
C |
p. 61-76
|
artikel
|
| 9 |
Determinants of consumer acceptance and use of personalized dietary advice: A systematic review
|
Reinders, Machiel J.
|
|
|
131 |
C |
p. 277-294
|
artikel
|
| 10 |
Digital nudging in online grocery stores: A scoping review on current practices and gaps
|
Valenčič, Eva
|
|
|
131 |
C |
p. 151-163
|
artikel
|
| 11 |
Editorial Board and Contents
|
|
|
|
131 |
C |
p. i-iv
|
artikel
|
| 12 |
EFFoST 2020 special issue
|
Lesmes, Uri
|
|
|
131 |
C |
p. 295
|
artikel
|
| 13 |
Galf-containing polysaccharides from medicinal molds: Sources, structures and bioactive properties
|
Wang, Nifei
|
|
|
131 |
C |
p. 244-263
|
artikel
|
| 14 |
Multiscale modeling of food thermal processing for insight, comprehension, and utilization of heat and mass transfer: A state-of-the-art review
|
Li, Jiaheng
|
|
|
131 |
C |
p. 31-45
|
artikel
|
| 15 |
Potential nano bacteriostatic agents to be used in meat-based foods processing and storage: A critical review
|
Zhang, Lan
|
|
|
131 |
C |
p. 77-90
|
artikel
|
| 16 |
Purification and fractionation of bioactive peptides through membrane filtration: A critical and application review
|
Alavi, Farhad
|
|
|
131 |
C |
p. 118-128
|
artikel
|
| 17 |
Recent advance in the investigation of aquatic “blue foods” at a molecular level: A proteomics strategy
|
Wang, Yanchao
|
|
|
131 |
C |
p. 196-209
|
artikel
|
| 18 |
Research progresses on enzymatic modification of starch with 4-α-glucanotransferase
|
Chen, Yuanhui
|
|
|
131 |
C |
p. 164-174
|
artikel
|
| 19 |
Rice straw as a valuable source of cellulose and polyphenols: Applications in the food industry
|
Ramos, Marina
|
|
|
131 |
C |
p. 14-27
|
artikel
|
| 20 |
Salmonella enterica prevalence, serotype diversity, antimicrobial resistance and control in the European pork production chain
|
Roasto, Mati
|
|
|
131 |
C |
p. 210-219
|
artikel
|
| 21 |
Stimulus-responsive hydrogels: A potent tool for biosensing in food safety
|
Lin, Xiaoxiao
|
|
|
131 |
C |
p. 91-103
|
artikel
|
| 22 |
The role of food science and technology in the future partnership sustainable food systems
|
de Vries, Hugo
|
|
|
131 |
C |
p. 28-30
|
artikel
|
| 23 |
The true cost of food waste: Tackling the managerial challenges of the food supply chain
|
Martin-Rios, Carlos
|
|
|
131 |
C |
p. 190-195
|
artikel
|
| 24 |
Wheat germ valorization by fermentation: A novel insight into the stabilization, nutritional/functional values and therapeutic potentials with emphasis on anti-cancer effects
|
Khosroshahi, Ehsan Divan
|
|
|
131 |
C |
p. 175-189
|
artikel
|
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