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                             66 gevonden resultaten
nr titel auteur tijdschrift jaar jaarg. afl. pagina('s) type
1 A comprehensive review on upcycling of food waste into value added products towards a circular economy: Holistic approaches and life cycle assessments Di Fraia, Simona

143 C p.
artikel
2 A mechanistic review on machine learning-supported detection and analysis of volatile organic compounds for food quality and safety Feng, Yihang

143 C p.
artikel
3 Analytical opportunities and challenges for data handling with chemometrics strategies from LC-MS based food metabolomics Qin, Zuojian

143 C p.
artikel
4 Antioxidant dietary fibre: A structure-function journey Wang, Xueqing

143 C p.
artikel
5 Assessment of moisture content analytical methods of food products, nutraceuticals and Ayurvedic products in small-scale and industrial operations in developing countries: A review Singh, Saurabh

143 C p.
artikel
6 A step forward in food science, technology and industry using artificial intelligence Esmaeily, Rezvan

143 C p.
artikel
7 A typology country framework to evaluate the SDG progress and food waste reduction based on clustering analysis Raya-Tapia, Alma Yunuen

143 C p.
artikel
8 Bacterial extracellular vesicles: An emerging postbiotic Xie, Junhua

143 C p.
artikel
9 Can anthocyanins replace antibiotics in food and animal feed? A review Guo, Fanghua

143 C p.
artikel
10 Can synthetic biology really empower microbial biopolymers as efficient food contact materials? Khan, Muhammad Rehan

143 C p.
artikel
11 Chemical components and health benefits of Rubus suavissimus S. Lee (Chinese sweet tea) and the production method of rubusoside Liu, Mengyao

143 C p.
artikel
12 Cold plasma as an emerging energy-saving pretreatment to enhance food drying: Recent advances, mechanisms involved, and considerations for industrial applications Gavahian, Mohsen

143 C p.
artikel
13 Current approaches in water-assisted systems for foodborne microbial inactivation: A review Gökmen, Gökhan Gurur

143 C p.
artikel
14 Desiccation strategies of Cronobacter sakazakii to survive in low moisture foods and environment Lang, Emilie

143 C p.
artikel
15 Deterioration mechanisms and quality improvement methods in frozen dough: An updated review Zhang, Honghong

143 C p.
artikel
16 Editorial Board
143 C p.
artikel
17 Effect of enzymatic hydrolysis combined with processing on allergenicity of food allergens Pang, Lidong

143 C p.
artikel
18 Electrospun edible films and coatings: Development, functionality and food applications Lopez-Polo, Johana

143 C p.
artikel
19 Emerging trends in the application of riboflavin-mediated photodynamic inactivation for food preservation Qiu, Jiafan

143 C p.
artikel
20 Environmental impacts of food waste management technologies: A critical review of life cycle assessment (LCA) studies Batool, Fatima

143 C p.
artikel
21 Enzymatic reactions throughout cultivation, processing, storage and post-processing: Progressive sculpture of tea quality Hu, Jiali

143 C p.
artikel
22 Essential oils in vapour phase as antifungal agents in the cereal processing chain Střelková, Tereza

143 C p.
artikel
23 Extensive inhibition of starch digestion by exogenous proteins and inhibition mechanisms: A comprehensive review Zhang, Shuhan

143 C p.
artikel
24 Food-derived peptides with hypocholesterolemic activity: Production, transepithelial transport and cellular mechanisms Li, Jianqiang

143 C p.
artikel
25 Food-derived Trp-rich oligopeptides: Production, bioactivities, and structure-function relationship Wu, Jing

143 C p.
artikel
26 Food processing: Legacy, significance and challenges Knorr, Dietrich

143 C p.
artikel
27 Fucoidans: Exploring its neuroprotective mechanisms and therapeutic applications in brain disorders Batista, Patrícia

143 C p.
artikel
28 Fundamental opportunities and challenges of nutraceutical noodles enriched with agri-food by-products Ahmed, Zahoor

143 C p.
artikel
29 Green and sustainable microwave processing of surimi seafood: A review of protein component interactions, mechanisms, and industrial applications Jiao, Xidong

143 C p.
artikel
30 How does ultrasound-assisted ionic liquids (UA-ILs) pretreatment affect the functional properties of soy protein hydrolysates? A critical review. Zhang, Wenxue

143 C p.
artikel
31 Insights into the fermentation potential of pollen: Manufacturing, composition, health benefits, and applications in food production Cheng, Yong

143 C p.
artikel
32 Metabolomics: A compilation of applications for enhancing agricultural traits, disease resistance, biotic interaction, byproducts valorization, and quality control purposes of olive Anwar, Mohamed A.

143 C p.
artikel
33 Microalgal protein for sustainable and nutritious foods: A joint analysis of environmental impacts, health benefits and consumer’s acceptance Yang, Shufang

143 C p.
artikel
34 Modification on sodium alginate for food preservation: A review Yan, Peiling

143 C p.
artikel
35 Modifying structural and techno-functional properties of quinoa proteins through extraction techniques and modification methods Wang, Shuyang

143 C p.
artikel
36 Non-conventional starch nanoparticles: Novel avenues towards improving sustainability of the food packaging sector Singh, Ajit Kumar

143 C p.
artikel
37 Novel marine proteins as a global protein supply and human nutrition: Extraction, bioactivities, potential applications, safety assessment, and deodorization technologies Zhang, Wenxue

143 C p.
artikel
38 Painting the picture of food colouring agents: Near-ubiquitous molecules of everyday life – A review Pereira, Hélder

143 C p.
artikel
39 Phytochemistry and health functions of Zanthoxylum bungeanum Maxim and Zanthoxylum schinifolium Sieb. et Zucc as pharma-foods: A systematic review Liang, Wenyi

143 C p.
artikel
40 Plant-based dietary shift: Current trends, barriers, and carriers Abe-Inge, Vincent

143 C p.
artikel
41 Plasma-activated water: Perspective of the theoretical model, safety assessment and application in animal-derived products Qian, Jing

143 C p.
artikel
42 Potential role of sophorolipids in sustainable food systems Bueno-Mancebo, Jose

143 C p.
artikel
43 Protein and peptide from blue food for neurological disorder: Advances and prospective Kumar, Suraj

143 C p.
artikel
44 Pulses: A way to encourage sustainable fiber consumption Biscarrat, Paul

143 C p.
artikel
45 Recent advance in high-intensity ultrasound modification of blue food protein: Mechanisms, functional properties and structural alterations Yu, Zhihui

143 C p.
artikel
46 Recent advances in determining the cellular-level property evolutions of plant-based food materials during drying Weligama Thuppahige, Vindya Thathsaranee

143 C p.
artikel
47 Recent advances in the effects of food microstructure and matrix components on the bioaccessibility of carotenoids Zhang, Yanbing

143 C p.
artikel
48 Recent advances in the extraction, composition analysis and bioactivity of Camellia (Camellia oleifera Abel.) oil Gao, Lu

143 C p.
artikel
49 Recent progress of quantum dots for food safety assessment: A review Ma, Peihua

143 C p.
artikel
50 Research progress of nanocellulose-based food packaging Wang, Xiaotong

143 C p.
artikel
51 Research trends and current requirements and challenges in the industrial production of spirulina as a food source Villaró-Cos, Silvia

143 C p.
artikel
52 Social media and food consumer behavior: A systematic review Rini, Listia

143 C p.
artikel
53 Spent coffee grounds: Present and future of environmentally friendly applications on industries-A review Zhao, Nan

143 C p.
artikel
54 Strategies for lactase immobilization and delivery to relieve lactose intolerance Deng, Ziyu

143 C p.
artikel
55 Strategies for upcycling food waste in the food production and supply chain Punia Bangar, Sneh

143 C p.
artikel
56 Sustainable innovations in edible films and coatings: An overview Ribeiro, Isabela Sampaio

143 C p.
artikel
57 Sustainable utilization of proteins from fish processing by-products: Extraction, biological activities and applications Yuan, Ziyi

143 C p.
artikel
58 Texture of freeze-dried intact and restructured fruits: Formation mechanisms and control technologies Feng, Shuhan

143 C p.
artikel
59 The application of in-vitro static digestive models simulating the digestion system of infants and young children for the development of accessory food: Current status and future perspective Lin, Jing

143 C p.
artikel
60 The road to reuse of walnut by-products: A comprehensive review of bioactive compounds, extraction and identification methods, biomedical and industrial applications Zhu, Kaiyang

143 C p.
artikel
61 The role of protein blends in plant-based milk alternative: A review through the consumer lens Lee, Pui Yee

143 C p.
artikel
62 Trade-offs in food systems; How does upcycling edible resources fit in the big picture? Altintzoglou, Themistoklis

143 C p.
artikel
63 Unraveling the nutritional, biofunctional, and sustainable food application of edible crickets: A comprehensive review Zafar, Aimen

143 C p.
artikel
64 Upcycled food: How does it support the three pillars of sustainability? Thorsen, Margaret

143 C p.
artikel
65 Upcycling of food waste and food loss – A sustainable approach in the food sector Rakesh, B.

143 C p.
artikel
66 Valorization of food wastes by implementation of subcritical water extraction: A comprehensive review Majeed, Toiba

143 C p.
artikel
                             66 gevonden resultaten
 
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