| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Agribusiness innovation: A pathway to sustainable economic growth in Africa
|
Adenle, Ademola A.
|
|
2017
|
59 |
C |
p. 88-104
17 p.
|
artikel
|
| 2 |
Anisakis allergy in human
|
Ivanović, Jelena
|
|
2017
|
59 |
C |
p. 25-29
5 p.
|
artikel
|
| 3 |
A review: Modified agricultural by-products for the development and fortification of food products and nutraceuticals
|
Lai, Wee Ting
|
|
2017
|
59 |
C |
p. 148-160
13 p.
|
artikel
|
| 4 |
Bioactive compounds and bioactivities of germinated edible seeds and sprouts: An updated review
|
Gan, Ren-You
|
|
2017
|
59 |
C |
p. 1-14
14 p.
|
artikel
|
| 5 |
Calendar
|
|
|
2017
|
59 |
C |
p. I-
1 p.
|
artikel
|
| 6 |
Cognitive dissonance in food and nutrition – A conceptual framework
|
Ong, Andy S.J.
|
|
2017
|
59 |
C |
p. 60-69
10 p.
|
artikel
|
| 7 |
Derivation of toxicity equivalency factors for marine biotoxins associated with Bivalve Molluscs
|
Botana, Luis M.
|
|
2017
|
59 |
C |
p. 15-24
10 p.
|
artikel
|
| 8 |
Differences between honeydew and blossom honeys: A review
|
Pita-Calvo, Consuelo
|
|
2017
|
59 |
C |
p. 79-87
9 p.
|
artikel
|
| 9 |
Editorial Board and Contents
|
|
|
2017
|
59 |
C |
p. i-ii
nvt p.
|
artikel
|
| 10 |
Exploratory review on safety of edible raw fish per the hazard factors and their detection methods
|
Han, Fangkai
|
|
2017
|
59 |
C |
p. 37-48
12 p.
|
artikel
|
| 11 |
Factors determining the integration of nutritional genomics into clinical practice by registered dietitians
|
Abrahams, Mariëtte
|
|
2017
|
59 |
C |
p. 139-147
9 p.
|
artikel
|
| 12 |
Mouthfeel perception of wine: Oral physiology, components and instrumental characterization
|
Laguna, Laura
|
|
2017
|
59 |
C |
p. 49-59
11 p.
|
artikel
|
| 13 |
Prospects of microalgae proteins in producing peptide-based functional foods for promoting cardiovascular health
|
Ejike, Chukwunonso E.C.C.
|
|
2017
|
59 |
C |
p. 30-36
7 p.
|
artikel
|
| 14 |
Review of the effects of different processing technologies on cooked and convenience rice quality
|
Yu, L.
|
|
2017
|
59 |
C |
p. 124-138
15 p.
|
artikel
|
| 15 |
Salt reduction strategies in processed meat products – A review
|
Inguglia, Elena S.
|
|
2017
|
59 |
C |
p. 70-78
9 p.
|
artikel
|
| 16 |
Sourdough volatile compounds and their contribution to bread: A review
|
Pétel, Cécile
|
|
2017
|
59 |
C |
p. 105-123
19 p.
|
artikel
|
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