| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A comprehensive review of mathematical modeling of paddy parboiling and drying: Effects of modern techniques on process kinetics and rice quality
|
Behera, G.
|
|
2018
|
75 |
C |
p. 206-230
|
artikel
|
| 2 |
Corrigendum to “Microwave-assisted food processing technologies for enhancing product quality and process efficiency: A review of recent developments” [Trends Food Sci. Technol. 67 (2017) 58–69]
|
Chizoba Ekezie, Flora-Glad
|
|
2018
|
75 |
C |
p. 243
|
artikel
|
| 3 |
Dietary nutrition and gut microflora: A promising target for treating diseases
|
Nie, Ying
|
|
2018
|
75 |
C |
p. 72-80
|
artikel
|
| 4 |
3D printing technology: The new era for food customization and elaboration
|
Dankar, Iman
|
|
2018
|
75 |
C |
p. 231-242
|
artikel
|
| 5 |
Eco-innovative technologies for extraction of proteins for human consumption from renewable protein sources of plant origin
|
Pojić, Milica
|
|
2018
|
75 |
C |
p. 93-104
|
artikel
|
| 6 |
Editorial Board and Contents
|
|
|
2018
|
75 |
C |
p. i-ii
|
artikel
|
| 7 |
Effects of electric fields and electromagnetic wave on food protein structure and functionality: A review
|
Han, Zhong
|
|
2018
|
75 |
C |
p. 1-9
|
artikel
|
| 8 |
Effects of freezing on cell structure of fresh cellular food materials: A review
|
Li, Dongmei
|
|
2018
|
75 |
C |
p. 46-55
|
artikel
|
| 9 |
Flaxseed gum a versatile natural hydrocolloid for food and non-food applications
|
Liu, Jun
|
|
2018
|
75 |
C |
p. 146-157
|
artikel
|
| 10 |
Human exposure to nanoparticles through trophic transfer and the biosafety concerns that nanoparticle-contaminated foods pose to consumers
|
Karimi, Mahsan
|
|
2018
|
75 |
C |
p. 129-145
|
artikel
|
| 11 |
Improving food products' quality and storability by using Layer by Layer edible coatings
|
Arnon-Rips, Hadar
|
|
2018
|
75 |
C |
p. 81-92
|
artikel
|
| 12 |
Innovative food processing technologies on the transglutaminase functionality in protein-based food products: Trends, opportunities and drawbacks
|
Gharibzahedi, Seyed Mohammad Taghi
|
|
2018
|
75 |
C |
p. 194-205
|
artikel
|
| 13 |
Modifications of starch by electric field based techniques
|
Zhu, Fan
|
|
2018
|
75 |
C |
p. 158-169
|
artikel
|
| 14 |
Next-generation therapies for celiac disease: The gluten-targeted approaches
|
Ribeiro, Miguel
|
|
2018
|
75 |
C |
p. 56-71
|
artikel
|
| 15 |
Nutritional constituents of pseudo cereals and their potential use in food systems: A review
|
Mir, Nisar Ahmad
|
|
2018
|
75 |
C |
p. 170-180
|
artikel
|
| 16 |
Occurrence of trace metals in foodstuffs and their health impact
|
El-Kady, Ahmed A.
|
|
2018
|
75 |
C |
p. 36-45
|
artikel
|
| 17 |
Postbiotics: An evolving term within the functional foods field
|
Aguilar-Toalá, J.E.
|
|
2018
|
75 |
C |
p. 105-114
|
artikel
|
| 18 |
Stability of bioactive compounds in fruit jam and jelly during processing and storage: A review
|
Shinwari, Kaunsar Jabeen
|
|
2018
|
75 |
C |
p. 181-193
|
artikel
|
| 19 |
Surface enhanced Raman spectroscopy (SERS): A novel reliable technique for rapid detection of common harmful chemical residues
|
Jiang, Yingfen
|
|
2018
|
75 |
C |
p. 10-22
|
artikel
|
| 20 |
Technological functionality and biological properties of food protein nanofibrils formed by heating at acidic condition
|
Mohammadian, Mehdi
|
|
2018
|
75 |
C |
p. 115-128
|
artikel
|
| 21 |
Titanium dioxide (TiO2) photocatalysis technology for nonthermal inactivation of microorganisms in foods
|
Zhu, Zhiwei
|
|
2018
|
75 |
C |
p. 23-35
|
artikel
|
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