| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A comprehensive overview of the principles and advances in electronic noses for the detection of alcoholic beverages
|
Zheng, Zichen
|
|
|
156 |
C |
p.
|
artikel
|
| 2 |
A comprehensive review on guava: Nutritional profile, bioactive potential, and health-promoting properties of its pulp, peel, seeds, pomace and leaves
|
Khan, Farwa Iqbal
|
|
|
156 |
C |
p.
|
artikel
|
| 3 |
Advanced food contaminant detection through multi-source data fusion: Strategies, applications, and future perspectives
|
Adade, Selorm Yao-Say Solomon
|
|
|
156 |
C |
p.
|
artikel
|
| 4 |
Advances of nanobody-based immunosensors for detecting food contaminants
|
Gao, Shipeng
|
|
|
156 |
C |
p.
|
artikel
|
| 5 |
An overview of the chirality of diet-related fatty acids, glycerolipids, and glycerophospholipids
|
Sun, Shu-tao
|
|
|
156 |
C |
p.
|
artikel
|
| 6 |
Application of flavoromics approach to evaluate aroma characteristics in malts: Current trends and future outlooks
|
Gu, Zixuan
|
|
|
156 |
C |
p.
|
artikel
|
| 7 |
Artificial intelligence in food bioactive peptides screening: Recent advances and future prospects
|
Chang, Jingru
|
|
|
156 |
C |
p.
|
artikel
|
| 8 |
A state-of-the-Art review on edible electronics: Next-generation technologies for biocompatible and ingestible devices
|
Kataria, Priyanka
|
|
|
156 |
C |
p.
|
artikel
|
| 9 |
Bioactive compounds, quercetin, curcumin and β-glucan,regulate innate immunity via the gut-liver-brain axis
|
Duan, Wen
|
|
|
156 |
C |
p.
|
artikel
|
| 10 |
Biofilm-state probiotics: Advanced alternatives to traditional probiotics
|
Yao, Boqing
|
|
|
156 |
C |
p.
|
artikel
|
| 11 |
Climate-smart Halophyte: The role of Atriplex in future food security
|
Sun, Yanlin
|
|
|
156 |
C |
p.
|
artikel
|
| 12 |
Corrigendum to “Salt reduction in food products: A systematic review of clean-label ingredients and non-thermal technologies” [Trends in Food Science & Technology 153 (2024) 104695]
|
Khan, Abdul Waheed
|
|
|
156 |
C |
p.
|
artikel
|
| 13 |
Cracking Spirulina flavor: Compounds, sensory evaluations, and solutions
|
Braga-Souto, Renata Nolasco
|
|
|
156 |
C |
p.
|
artikel
|
| 14 |
Deep learning-assisted fluorescence spectroscopy for food quality and safety analysis
|
Yuan, Yuan
|
|
|
156 |
C |
p.
|
artikel
|
| 15 |
Delivery systems of cold atmospheric plasma in the food industry: Modes, optimization strategies, and applications
|
Yang, Xiao
|
|
|
156 |
C |
p.
|
artikel
|
| 16 |
Divergent roles of functional foods on anthropometric indices and gut microbiota in overweight and obese individuals: In silico approaches and multi-omics insights
|
Apalowo, Oladayo Emmanuel
|
|
|
156 |
C |
p.
|
artikel
|
| 17 |
DNA aptamer-crosslinked hydrogel sensor: Design, mechanism and application for food safety analysis
|
Wang, Xinning
|
|
|
156 |
C |
p.
|
artikel
|
| 18 |
Editorial Board
|
|
|
|
156 |
C |
p.
|
artikel
|
| 19 |
Evaluating the effects of intrinsic and isolated arabinoxylans on human gut microbiota and short-chain fatty acids: A systematic review and meta-analysis
|
Feng, Changcan
|
|
|
156 |
C |
p.
|
artikel
|
| 20 |
Evaluating the nutritional value of functional molecules for food processing using tissue and organoid models
|
Wan, Andrew C.A.
|
|
|
156 |
C |
p.
|
artikel
|
| 21 |
Evaluation and validation criteria for kinetic models in food science: A critical review
|
Brahimi, Nassim
|
|
|
156 |
C |
p.
|
artikel
|
| 22 |
Faba bean protein: Chemical composition, functionality, volatile compounds, and applications in food production
|
Thomsen, Jacob
|
|
|
156 |
C |
p.
|
artikel
|
| 23 |
Fenton reaction-driven oxidative modification of natural polysaccharides: Insights and innovations on properties
|
Xie, Ying
|
|
|
156 |
C |
p.
|
artikel
|
| 24 |
Food authentication using the loop-mediated isothermal amplification (LAMP) method: Current trends and future prospects
|
Zhang, Jingbin
|
|
|
156 |
C |
p.
|
artikel
|
| 25 |
Food recommendation towards personalized wellbeing
|
Qiao, Guanhua
|
|
|
156 |
C |
p.
|
artikel
|
| 26 |
Food safety management systems: The role of cognitive and cultural biases in determining what is ‘safe enough’
|
Manning, Louise
|
|
|
156 |
C |
p.
|
artikel
|
| 27 |
From insoluble to soluble: An overview of processing methods for dietary fibers in okara
|
Spiess, Robert
|
|
|
156 |
C |
p.
|
artikel
|
| 28 |
Illustrating the amyloid web encircling humans
|
Sinha, Nabodita
|
|
|
156 |
C |
p.
|
artikel
|
| 29 |
Innovative electromagnetic wave assisted freezing (EWAF) for improving frozen food quality: Principles, influencing factors, modelling, applications, and prospects
|
Wang, Yilin
|
|
|
156 |
C |
p.
|
artikel
|
| 30 |
Integrating AI and advanced spectroscopic techniques for precision food safety and quality control
|
Ziani, Imane
|
|
|
156 |
C |
p.
|
artikel
|
| 31 |
Latest research progress on anti-microbial effects, mechanisms of action, and product developments of dietary flavonoids: A systematic literature review
|
Luo, Jincan
|
|
|
156 |
C |
p.
|
artikel
|
| 32 |
Leveraging plate for health: How food carves our immunity
|
Jia, Jinhui
|
|
|
156 |
C |
p.
|
artikel
|
| 33 |
Machine learning-enhanced electrochemical sensors for food safety: Applications and perspectives
|
Pervaiz, Wajeeha
|
|
|
156 |
C |
p.
|
artikel
|
| 34 |
Multiplexed lateral-flow immunoassays for the simultaneous detection of several mycotoxins in foodstuffs
|
Gao, Shipeng
|
|
|
156 |
C |
p.
|
artikel
|
| 35 |
Mushrooms in innovative food products: Challenges and potential opportunities as meat substitutes, snacks and functional beverages
|
Contato, Alex Graça
|
|
|
156 |
C |
p.
|
artikel
|
| 36 |
Non-enzymatic electrochemical sensors based on nanostructured metal oxides for food quality assessment: A review
|
Veerapandi, G.
|
|
|
156 |
C |
p.
|
artikel
|
| 37 |
Organic nanomaterials applied to the manufacturing of personalized future 3D-printed foods: A review
|
Guo, Qing
|
|
|
156 |
C |
p.
|
artikel
|
| 38 |
Personalized diets based on multi-objective optimization of nutrition and sensory characteristics: A digital strategy for enhancing food quality
|
Wang, Zhangtie
|
|
|
156 |
C |
p.
|
artikel
|
| 39 |
Physical stimuli-responsive 3D printable hydrogels for scalable manufacturing of bioengineered meat analogs
|
Lee, Jieun
|
|
|
156 |
C |
p.
|
artikel
|
| 40 |
Pioneering use of human intestinal enteroids to prevent foodborne transmission of human norovirus
|
Randazzo, Walter
|
|
|
156 |
C |
p.
|
artikel
|
| 41 |
Potentially harmful effects of micro-/nanoplastics on humans as well as protective actions of dietary natural products
|
Cheng, Jin
|
|
|
156 |
C |
p.
|
artikel
|
| 42 |
Probiotic-incorporated active packaging solutions for meat and meat products: A review of benefits and recent applications
|
Yaghoubi, Milad
|
|
|
156 |
C |
p.
|
artikel
|
| 43 |
Recent advances in bioinspired multienzyme engineering for food applications
|
Chen, Xianhan
|
|
|
156 |
C |
p.
|
artikel
|
| 44 |
Recent insights in cow's milk protein allergy: Clinical relevance, allergen features, and influences of food processing
|
Zeng, Jianhua
|
|
|
156 |
C |
p.
|
artikel
|
| 45 |
Recent trends in co-encapsulation of probiotics with prebiotics and their applications in the food industry
|
Bhutto, Rizwan Ahmed
|
|
|
156 |
C |
p.
|
artikel
|
| 46 |
Research progress on the artificial intelligence applications in food safety and quality management
|
Yu, Wenbin
|
|
|
156 |
C |
p.
|
artikel
|
| 47 |
Sensory chemistry of Spirulina: Unveiling trends and innovations in aromatic volatile organic compound biosynthesis in off-flavors and odor mitigation strategies
|
Shahid, Ayesha
|
|
|
156 |
C |
p.
|
artikel
|
| 48 |
Smart screening, detection, warning, and control of 3R food hazards and their potential social science impacts
|
Chen, Jiahui
|
|
|
156 |
C |
p.
|
artikel
|
| 49 |
Spatio-temporal scales of the Chinese Daqu microbiome: Heterogeneity, niche differentiation, and assembly mechanisms
|
Tang, Jie
|
|
|
156 |
C |
p.
|
artikel
|
| 50 |
Synergistic approaches of AI and NMR in enhancing food component analysis: A comprehensive review
|
Cao, Ruge
|
|
|
156 |
C |
p.
|
artikel
|
| 51 |
Synergizing blockchain and internet of things for enhancing efficiency and waste reduction in sustainable food management
|
Zhang, Yang
|
|
|
156 |
C |
p.
|
artikel
|
| 52 |
Systematic review of protein quality and n-6 and n-3 lipid profile of alternative ingredients for ready-to-use therapeutic foods (RUTF)
|
Pletts, Sarah
|
|
|
156 |
C |
p.
|
artikel
|
| 53 |
Systematic review of the digestive fate of rice phenolic compounds: Insights into bioavailability, influencing factors, encapsulation strategies, and health implications
|
Aalim, Halah
|
|
|
156 |
C |
p.
|
artikel
|
| 54 |
The nutritional paradigm of cultivated meat: Bridging science and sustainability
|
Lim, Pei Ying
|
|
|
156 |
C |
p.
|
artikel
|
| 55 |
The ripple effects of carbon pricing on food supply chains and affordability: Editorial
|
Charlebois, Sylvain
|
|
|
156 |
C |
p.
|
artikel
|
| 56 |
T-2 mycotoxin: From occurrence and toxicokinetics to recent advances in aptasensor-based detection strategies and future perspectives for enhanced food safety
|
Raza, Ali
|
|
|
156 |
C |
p.
|
artikel
|
| 57 |
Towards a safer food chain: Recent advances in multi-technology based lipidomics application to food quality and safety
|
Xue, Jing
|
|
|
156 |
C |
p.
|
artikel
|
| 58 |
Towards resilient food systems: Interactions with indigenous knowledge
|
Knorr, Dietrich
|
|
|
156 |
C |
p.
|
artikel
|
| 59 |
Unlocking the potential of food waste chemistry for biodegradable plastics production: Recent advancements, perspectives, and life-cycle assessment
|
Gaur, Vivek Kumar
|
|
|
156 |
C |
p.
|
artikel
|
| 60 |
Unraveling the unique profile of Fu brick tea: Volatile components, analytical approaches and metabolic mechanisms of key odor-active compounds
|
Zheng, Xuexue
|
|
|
156 |
C |
p.
|
artikel
|
| 61 |
Unveiling a new chapter for collagen peptides: Comprehensive insights into oral bioavailability and the enhancement via encapsulation systems
|
Zhou, Yongjie
|
|
|
156 |
C |
p.
|
artikel
|
| 62 |
Valorization of animal by-product enzymes: Advancing sustainable food processing through innovative extraction, purification, and application strategies
|
Luo, Wei
|
|
|
156 |
C |
p.
|
artikel
|
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