Digitale Bibliotheek
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                             21 gevonden resultaten
nr titel auteur tijdschrift jaar jaarg. afl. pagina('s) type
1 Advances and challenges in interaction between heteroglycans and Bifidobacterium: Utilization strategies, intestinal health and future perspectives Li, Long-Qing

134 C p. 112-122
artikel
2 Chinese yam (Dioscorea): Nutritional value, beneficial effects, and food and pharmaceutical applications Li, Ye

134 C p. 29-40
artikel
3 Current gut-on-a-chip platforms for clarifying the interactions between diet, gut microbiota, and host health Wu, Jing

134 C p. 1-12
artikel
4 Designing healthier bread through the lens of the gut microbiota Wang, Yaqin

134 C p. 13-28
artikel
5 Editorial Board and Contents
134 C p. i-iii
artikel
6 EFSA's second Risk Assessment Research Assembly (RARA) delivered on its objectives Bronzwaer, Stef

134 C p. 72-76
artikel
7 Emerging trends in pectin functional processing and its fortification for synbiotics: A review Sun, Rui

134 C p. 80-97
artikel
8 Grouping illuminants by aggregation-induced emission (AIE) mechanisms for designing sensing platforms for food quality and safety inspection Zhou, Chenyue

134 C p. 232-246
artikel
9 It is time to appreciate the value of processed foods Fitzgerald, Melissa

134 C p. 222-229
artikel
10 Microfluidic intestine-on-a-chip: Current progress and further perspectives of probiotic-foodborne pathogen interactions Xiang, Xinran

134 C p. 207-221
artikel
11 Modification in cellulose films through ascent cold plasma treatment and polymerization for food products packaging Ranjha, Muhammad Modassar Ali Nawaz

134 C p. 162-176
artikel
12 Oat: Current state and challenges in plant-based food applications Yang, Zhen

134 C p. 56-71
artikel
13 Postharvest quality, technologies, and strategies to reduce losses along the supply chain of banana: A review Al-Dairi, Mai

134 C p. 177-191
artikel
14 Recent advances in digital microfluidic chips for food safety analysis: Preparation, mechanism and application Wang, Anyu

134 C p. 136-148
artikel
15 Recent advances on white tea: Manufacturing, compositions, aging characteristics and bioactivities Zhou, Su

134 C p. 41-55
artikel
16 Regulatory safety assessment of nanoparticles for the food chain in Europe Schoonjans, Reinhilde

134 C p. 98-111
artikel
17 Shaping the production of sustainable, healthy foods for the future Gormley, Ronan

134 C p. 77-79
artikel
18 The application of 3D printing technology on starch-based product: A review Rong, Liyuan

134 C p. 149-161
artikel
19 Therapeutic values and nutraceutical properties of shiitake mushroom (Lentinula edodes): A review Ahmad, Ishtiaq

134 C p. 123-135
artikel
20 The role of hydrodynamic cavitation in tuning physicochemical properties of food items: A comprehensive review Castro-Muñoz, Roberto

134 C p. 192-206
artikel
21 Who discovered Spirulina? An answer to Soni et al. “Spirulina- from growth to nutritional product: A review” Papini, Alessio

134 C p. 230-231
artikel
                             21 gevonden resultaten
 
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