nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
An overview of the chemical composition and bioactivities of Vetiveria zizanioides (L.) Nash essential oil
|
David, Andreea |
|
|
140 |
C |
p. |
artikel |
2 |
Anthocyanin: Potential tool for diabetes management and different delivery aspects
|
Sharma, Savvy |
|
|
140 |
C |
p. |
artikel |
3 |
Biofortification of health-promoting glucosinolates in cruciferous sprouts along the whole agro-food chain
|
Wang, Mengyu |
|
|
140 |
C |
p. |
artikel |
4 |
Characteristics and application of animal byproduct-based films and coatings in the packaging of food products
|
Thakur, Rahul |
|
|
140 |
C |
p. |
artikel |
5 |
Consumption of dietary anthocyanins and their association with a reduction in obesity biomarkers and the prevention of obesity
|
Escalante-Aburto, Anayansi |
|
|
140 |
C |
p. |
artikel |
6 |
Editorial Board and Contents
|
|
|
|
140 |
C |
p. |
artikel |
7 |
Effective strategies for elevating the techno-functional properties of milk protein concentrate
|
Khatkar, Sunil Kumar |
|
|
140 |
C |
p. |
artikel |
8 |
Food allergy and gut microbiota
|
Liang, Jiachen |
|
|
140 |
C |
p. |
artikel |
9 |
Future prospects of high internal phase pickering emulsions stabilized by natural modified biopolymers as a potential fat substitute in meat products
|
Badar, Iftikhar Hussain |
|
|
140 |
C |
p. |
artikel |
10 |
Natural polyphenols-gut microbiota interactions and effects on glycolipid metabolism via polyphenols-gut-brain axis: A state-of-the-art review
|
Xie, Fan |
|
|
140 |
C |
p. |
artikel |
11 |
New frontiers in flavor, color, and sweeteners during the post-COVID-19 period: A systematic review
|
Ayseli, Mehmet Turan |
|
|
140 |
C |
p. |
artikel |
12 |
New insights of fig (Ficus carica L.) as a potential function food
|
Yang, Qiuxia |
|
|
140 |
C |
p. |
artikel |
13 |
Overview of alginate extraction processes: Impact on alginate molecular structure and techno-functional properties
|
Bojorges, Hylenne |
|
|
140 |
C |
p. |
artikel |
14 |
Perspectives on the evolution of reefer containers for transporting fresh produce
|
Lukasse, L.J.S. |
|
|
140 |
C |
p. |
artikel |
15 |
Phase change materials in food: Phase change temperature, environmental friendliness, and systematization
|
Hu, Chi |
|
|
140 |
C |
p. |
artikel |
16 |
QSAR in natural non-peptidic food-related compounds: Current status and future perspective
|
Zhao, Yi |
|
|
140 |
C |
p. |
artikel |
17 |
Recent functionality developments in Montmorillonite as a nanofiller in food packaging
|
Punia Bangar, Sneh |
|
|
140 |
C |
p. |
artikel |
18 |
Recent understanding of stress response on muscle quality of fish: From the perspective of industrial chain
|
Zhang, Tonghao |
|
|
140 |
C |
p. |
artikel |
19 |
SERS-based immunoassay for amplified detection of food hazards: Recent advances and future trends
|
Shan, JinRui |
|
|
140 |
C |
p. |
artikel |
20 |
Tea storage: A not thoroughly recognized and precisely designed process
|
Lv, Helin |
|
|
140 |
C |
p. |
artikel |
21 |
The application of pretreatments for producing low-fat fried foods: A review
|
Dehghannya, Jalal |
|
|
140 |
C |
p. |
artikel |
22 |
Utilization of cereal-based husks to achieve sustainable development goals: Treatment of wastewater, biofuels, and biodegradable packaging
|
Hassan, Syed Ali |
|
|
140 |
C |
p. |
artikel |