| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Anti-obesogenic effects of plant natural products: A focus on Korean traditional foods
|
Das, Gitishree
|
|
|
148 |
C |
p.
|
artikel
|
| 2 |
Application of fermented Chinese herbal medicines in food and medicine field: From an antioxidant perspective
|
Zhang, Yuzhu
|
|
|
148 |
C |
p.
|
artikel
|
| 3 |
Chemical composition, bioactive compounds, biological activity, and applications of Butia spp.: A review
|
da Fonseca Antunes, Bruna
|
|
|
148 |
C |
p.
|
artikel
|
| 4 |
Comprehensive evaluation of plant proteins as potential dairy substitutes in infant formula: A review
|
Tang, Jiaying
|
|
|
148 |
C |
p.
|
artikel
|
| 5 |
Early warning technologies for mycotoxins in grains and oilseeds: A review
|
Fu, Jiayun
|
|
|
148 |
C |
p.
|
artikel
|
| 6 |
Eco-friendly drinking straws: Navigating challenges and innovations
|
Liu, Yuanpu
|
|
|
148 |
C |
p.
|
artikel
|
| 7 |
Editorial Board
|
|
|
|
148 |
C |
p.
|
artikel
|
| 8 |
Effect of Lactobacillus fermentation on the structural feature, physicochemical property, and bioactivity of plant and fungal polysaccharides: A review
|
Wang, Zichao
|
|
|
148 |
C |
p.
|
artikel
|
| 9 |
Food intervention strategy for oral microbiome: A review
|
Zhang, Yuyan
|
|
|
148 |
C |
p.
|
artikel
|
| 10 |
Formation mechanism and inhibition methods of frozen egg yolk gelation: A review
|
Zhang, Jiajia
|
|
|
148 |
C |
p.
|
artikel
|
| 11 |
Hydrogen sulfide in seafood: Formation, hazards, and control
|
Yan, Jun
|
|
|
148 |
C |
p.
|
artikel
|
| 12 |
Incorporation of fish and fishery waste into food formulations: A review with current knowledge
|
Rathod, Nikheel Bhojraj
|
|
|
148 |
C |
p.
|
artikel
|
| 13 |
Is design thinking a support decision approach in different food safety contexts?
|
Prates, Carolina Bottini
|
|
|
148 |
C |
p.
|
artikel
|
| 14 |
Isothermal nucleic acid amplification based microfluidic “lab-on-a-chip” for the detection of pathogenic bacteria and viruses in agri-foods
|
Lu, Yuxiao
|
|
|
148 |
C |
p.
|
artikel
|
| 15 |
Lab in a cell: A bioautomated and biointegrated whole-cell biosensing platform for food hazards analysis
|
Hu, Liangshu
|
|
|
148 |
C |
p.
|
artikel
|
| 16 |
Large language models in food science: Innovations, applications, and future
|
Ma, Peihua
|
|
|
148 |
C |
p.
|
artikel
|
| 17 |
Market outlook for meat alternatives: Challenges, opportunities, and new developments
|
Caputo, Vincenzina
|
|
|
148 |
C |
p.
|
artikel
|
| 18 |
Missing information on the link between cell death mechanisms and good eating quality in cultured myofoods
|
Purslow, Peter P.
|
|
|
148 |
C |
p.
|
artikel
|
| 19 |
Nanozyme-enabled microfluidic biosensors: A promising tool for on-site food safety analysis
|
Zhang, Xiru
|
|
|
148 |
C |
p.
|
artikel
|
| 20 |
Oxidative stability in edible insects: Where is the knowledge frontier?
|
Bernardo, Yago A.A.
|
|
|
148 |
C |
p.
|
artikel
|
| 21 |
Perspectives on ultra-processed foods as vehicles for food fortification
|
Demekas, Sophia
|
|
|
148 |
C |
p.
|
artikel
|
| 22 |
Preparation, identification, and applications of protein hydrolysates from blue foods by-products
|
Yang, Kun
|
|
|
148 |
C |
p.
|
artikel
|
| 23 |
Preparation techniques, functional properties, and applications of nanochitin in food and agriculture: A review
|
Jia, Xiaoxue
|
|
|
148 |
C |
p.
|
artikel
|
| 24 |
Progress in nanomaterials-based fluorescent assays of microcystins in seafood and aquaculture supply chains
|
He, Fengjiao
|
|
|
148 |
C |
p.
|
artikel
|
| 25 |
Prototypes as catalysts for cross-disciplinary collaboration: Viewpoints from applied food research and innovation
|
Carraresi, Laura
|
|
|
148 |
C |
p.
|
artikel
|
| 26 |
Recent progresses on emerging biosensing technologies and portable analytical devices for detection of food allergens
|
Zhu, Danqing
|
|
|
148 |
C |
p.
|
artikel
|
| 27 |
Research advances in origin, applications, and interactions of resistant starch: Utilization for creation of healthier functional food products
|
Hu, Han
|
|
|
148 |
C |
p.
|
artikel
|
| 28 |
Research progress of dual-mode sensing technology strategy based on SERS and its application in the detection of harmful substances in foods
|
Liu, Linyuan
|
|
|
148 |
C |
p.
|
artikel
|
| 29 |
Rice analogues: Processing methods and product quality
|
Chaturvedi, Smriti
|
|
|
148 |
C |
p.
|
artikel
|
| 30 |
Saltiness perception mechanism and salt reduction strategies in food
|
Yang, Siqi
|
|
|
148 |
C |
p.
|
artikel
|
| 31 |
Spice authentication by near-infrared spectroscopy: Current advances, limitations, and future perspectives
|
Shawky, Eman
|
|
|
148 |
C |
p.
|
artikel
|
| 32 |
The 3D printed probiotic products; an emerging category of the functional foods for the next-generations
|
Sadeghi, Alireza
|
|
|
148 |
C |
p.
|
artikel
|
| 33 |
The formation, structure, and physicochemical characteristics of starch-lipid complexes and the impact of ultrasound on their properties: A review
|
Chen, Zhaoshi
|
|
|
148 |
C |
p.
|
artikel
|
| 34 |
The missing link between shelf life and food waste: are infrared sensing technologies underutilised?
|
Cozzolino, D.
|
|
|
148 |
C |
p.
|
artikel
|
| 35 |
Understanding the effect of plastic food packaging materials on food flavor: A critical review
|
Bai, Fuqing
|
|
|
148 |
C |
p.
|
artikel
|
| 36 |
Unlocking the opportunities for creating sustainable, flavorful and healthy high-protein “blue foods”: Focusing on the impacts of protein-flavor interactions
|
Wang, Yueqi
|
|
|
148 |
C |
p.
|
artikel
|
| 37 |
Unveiling the chemical complexity of food-risk components: A comprehensive data resource guide in 2024
|
Zhang, Dachuan
|
|
|
148 |
C |
p.
|
artikel
|
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