| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Bioconversion of agri-food waste and by-products into microbial lipids: Mechanism, cultivation strategies and potential in food applications
|
Rafiq, Shafiya
|
|
|
139 |
C |
p.
|
artikel
|
| 2 |
Can edible sprouts be the element of effective chemopreventive strategy? - A systematic review of in vitro and in vivo study
|
Grudzińska, Marta
|
|
|
139 |
C |
p.
|
artikel
|
| 3 |
Chemistry of formation and elimination of formaldehyde in foods
|
Li, Yixin
|
|
|
139 |
C |
p.
|
artikel
|
| 4 |
Chicken slaughterhouse by-products: A source of protein hydrolysates to manage non-communicable diseases
|
Ibarz-Blanch, Néstor
|
|
|
139 |
C |
p.
|
artikel
|
| 5 |
Editorial Board and Contents
|
|
|
|
139 |
C |
p.
|
artikel
|
| 6 |
Effective strategies to enhance ultraviolet barrier ability in biodegradable polymer-based films/coatings for fruit and vegetable packaging
|
Zhang, Yiqin
|
|
|
139 |
C |
p.
|
artikel
|
| 7 |
Effect of light on quality of preharvest and postharvest edible mushrooms and its action mechanism: A review
|
Feng, Yao
|
|
|
139 |
C |
p.
|
artikel
|
| 8 |
Effects of different fat replacers on functional and rheological properties of low-fat mozzarella cheeses: A review
|
Akhtar, Aqsa
|
|
|
139 |
C |
p.
|
artikel
|
| 9 |
Emerging LC-MS/MS-based molecular networking strategy facilitates foodomics to assess the function, safety, and quality of foods: recent trends and future perspectives
|
Li, Wenbo
|
|
|
139 |
C |
p.
|
artikel
|
| 10 |
Flavor mystery of spicy hot pot base: Chemical understanding of pungent, numbing, umami and fragrant characteristics
|
Wang, Bei
|
|
|
139 |
C |
p.
|
artikel
|
| 11 |
Functional factors, nutritional value and development strategies of Cornus:A review
|
Liu, Zheng
|
|
|
139 |
C |
p.
|
artikel
|
| 12 |
Innovations in legume processing: Ultrasound-based strategies for enhanced legume hydration and processing
|
Kumar, Gaurav
|
|
|
139 |
C |
p.
|
artikel
|
| 13 |
Insight into nanomaterials mediated dual-modal assay for food safety: Design principles and applications
|
Huang, Gengli
|
|
|
139 |
C |
p.
|
artikel
|
| 14 |
Insights into recent innovations in anti browning strategies for fruit and vegetable preservation
|
Navina, Balakrishnan
|
|
|
139 |
C |
p.
|
artikel
|
| 15 |
Internet of Things in food processing and its potential in Industry 4.0 era: A review
|
Dadhaneeya, Harsh
|
|
|
139 |
C |
p.
|
artikel
|
| 16 |
Lactofermentation of vegetables: An ancient method of preservation matching new trends
|
Thierry, Anne
|
|
|
139 |
C |
p.
|
artikel
|
| 17 |
Microalgae with active biological metal-nanoparticles as a novel food. Biosynthesis, characterization and bioavailability investigation – Review
|
Ruzik, Lena
|
|
|
139 |
C |
p.
|
artikel
|
| 18 |
Microbial inactivation during hyperbaric storage of food: Current data, impacting factors and the potential of a novel pasteurization methodology
|
Lima, Vasco
|
|
|
139 |
C |
p.
|
artikel
|
| 19 |
Nutrition and edible characteristics, origin traceability and authenticity identification of yak meat and milk: A review
|
Li, Yalan
|
|
|
139 |
C |
p.
|
artikel
|
| 20 |
Publisher's Note
|
|
|
|
139 |
C |
p.
|
artikel
|
| 21 |
Regulating ice formation for enhancing frozen food quality: Materials, mechanisms and challenges
|
Sun, Libin
|
|
|
139 |
C |
p.
|
artikel
|
| 22 |
Residual biomass from major aromatic and medicinal flora of the Mediterranean: Challenges towards sustainable integration into food systems within the circular bioeconomy
|
Alexandri, Maria
|
|
|
139 |
C |
p.
|
artikel
|
| 23 |
Reversible electroporation caused by pulsed electric field – Opportunities and challenges for the food sector
|
Demir, Eda
|
|
|
139 |
C |
p.
|
artikel
|
| 24 |
Shape morphing of foods: Mechanism, strategies, and applications
|
Koirala, Sushil
|
|
|
139 |
C |
p.
|
artikel
|
| 25 |
Silkworm pupa protein and its peptides: Preparation, biological activity, applications in foods, and advantages
|
Wu, Xiaolin
|
|
|
139 |
C |
p.
|
artikel
|
| 26 |
The application of deep eutectic solvents systems based on choline chloride in the preparation of biodegradable food packaging films
|
Wei, Lipeng
|
|
|
139 |
C |
p.
|
artikel
|
| 27 |
The structure, properties, synthesis method and antimicrobial mechanism of ε-polylysine with the preservative effects for aquatic products
|
Chen, Yan
|
|
|
139 |
C |
p.
|
artikel
|
Tijdschrift beschrijving