| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Analytical capabilities of mass spectrometry imaging and its potential applications in food science
|
Li, Bin
|
|
2016
|
47 |
C |
p. 50-63
14 p.
|
artikel
|
| 2 |
A systematic review of nutrient composition data available for twelve commercially available edible insects, and comparison with reference values
|
Payne, Charlotte L.R.
|
|
2016
|
47 |
C |
p. 69-77
9 p.
|
artikel
|
| 3 |
Calendar
|
|
|
2016
|
47 |
C |
p. I-
1 p.
|
artikel
|
| 4 |
Cool snacks: A cross-disciplinary approach to healthier snacks for adolescents
|
Grunert, Klaus G.
|
|
2016
|
47 |
C |
p. 82-92
11 p.
|
artikel
|
| 5 |
Development of biocontrol products for postharvest diseases of fruit: The importance of elucidating the mechanisms of action of yeast antagonists
|
Spadaro, Davide
|
|
2016
|
47 |
C |
p. 39-49
11 p.
|
artikel
|
| 6 |
Editorial Board and Contents
|
|
|
2016
|
47 |
C |
p. i-ii
nvt p.
|
artikel
|
| 7 |
Emulsion-based encapsulation and delivery systems for polyphenols
|
Lu, Wei
|
|
2016
|
47 |
C |
p. 1-9
9 p.
|
artikel
|
| 8 |
Halal status of ingredients after physicochemical alteration (Istihalah)
|
Jahangir, Muhammad
|
|
2016
|
47 |
C |
p. 78-81
4 p.
|
artikel
|
| 9 |
Sensory characteristics of wholegrain and bran-rich cereal foods – A review
|
Heiniö, R.L.
|
|
2016
|
47 |
C |
p. 25-38
14 p.
|
artikel
|
| 10 |
The official method for olive oil sensory evaluation: An expository revision of certain sections of the method and a viable means for confirming the attribute intensities
|
Amelio, Mauro
|
|
2016
|
47 |
C |
p. 64-68
5 p.
|
artikel
|
| 11 |
X-ray micro-computed tomography (μCT) for non-destructive characterisation of food microstructure
|
Schoeman, Letitia
|
|
2016
|
47 |
C |
p. 10-24
15 p.
|
artikel
|
Tijdschrift beschrijving