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                             22 gevonden resultaten
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
                             22 gevonden resultaten
 
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