nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
Application of propolis in antimicrobial and antioxidative protection of food quality – A review
|
Pobiega, Katarzyna |
|
|
83 |
C |
p. 53-62 |
artikel |
2 |
Biotechnological potential of yeasts in functional food industry
|
Rai, Amit Kumar |
|
|
83 |
C |
p. 129-137 |
artikel |
3 |
Cereal biopolymers for nano- and microtechnology: A myriad of opportunities for novel (functional) food applications
|
Joye, Iris J. |
|
|
83 |
C |
p. 1-11 |
artikel |
4 |
Cocoa flavanols and blood pressure reduction: Is there enough evidence to support a health claim in the United States?
|
Wang, Yidi |
|
|
83 |
C |
p. 203-210 |
artikel |
5 |
Complimenting gluten free bakery products with dietary fiber: Opportunities and constraints
|
Arslan, Muhammad |
|
|
83 |
C |
p. 194-202 |
artikel |
6 |
Digestion and absorption of red grape and wine anthocyanins through the gastrointestinal tract
|
Han, Fuliang |
|
|
83 |
C |
p. 211-224 |
artikel |
7 |
Editorial Board and Contents
|
|
|
|
83 |
C |
p. i-iii |
artikel |
8 |
Food raw materials and food production occurrences of deoxynivalenol in different regions
|
Wang, Liangliang |
|
|
83 |
C |
p. 41-52 |
artikel |
9 |
Fresh extra virgin olive oil, with or without veil
|
Cayuela-Sánchez, José Antonio |
|
|
83 |
C |
p. 78-85 |
artikel |
10 |
From extraction of valuable compounds to health promoting benefits of olive leaves through bioaccessibility, bioavailability and impact on gut microbiota
|
Žugčić, Tihana |
|
|
83 |
C |
p. 63-77 |
artikel |
11 |
Ginseng: A dietary supplement as immune-modulator in various diseases
|
Riaz, Muhammad |
|
|
83 |
C |
p. 12-30 |
artikel |
12 |
Inactivation of parasite transmission stages: Efficacy of treatments on food of animal origin
|
Franssen, Frits |
|
|
83 |
C |
p. 114-128 |
artikel |
13 |
Lactitol: Production, properties, and applications
|
Martínez-Monteagudo, Sergio I. |
|
|
83 |
C |
p. 181-191 |
artikel |
14 |
Mulberry: A review of bioactive compounds and advanced processing technology
|
Wen, Peng |
|
|
83 |
C |
p. 138-158 |
artikel |
15 |
Non-covalent dietary fiber - Polyphenol interactions and their influence on polyphenol bioaccessibility
|
Jakobek, Lidija |
|
|
83 |
C |
p. 235-247 |
artikel |
16 |
Novel techniques for evaluating freshness quality attributes of fish: A review of recent developments
|
Wu, Leilei |
|
|
83 |
C |
p. 259-273 |
artikel |
17 |
Particle-based stabilization of water-in-water emulsions containing mixed biopolymers
|
Dickinson, Eric |
|
|
83 |
C |
p. 31-40 |
artikel |
18 |
Promising effects of β-glucans on glyceamic control in diabetes
|
Bozbulut, Rukiye |
|
|
83 |
C |
p. 159-166 |
artikel |
19 |
Recent understanding of starch biosynthesis in cassava for quality improvement: A review
|
Tappiban, Piengtawan |
|
|
83 |
C |
p. 167-180 |
artikel |
20 |
Single-molecule detection of proteins and toxins in food using atomic force microscopy
|
Alexander Reese, R. |
|
|
83 |
C |
p. 277-284 |
artikel |
21 |
Strategies for enrichment and purification of polyphenols from fruit-based materials
|
Kelly, N.P. |
|
|
83 |
C |
p. 248-258 |
artikel |
22 |
Structure, properties, and potential applications of waxy tapioca starches – A review
|
Hsieh, Chao-Feng |
|
|
83 |
C |
p. 225-234 |
artikel |
23 |
The effects of mycotoxin patulin on cells and cellular components
|
Ramalingam, Srinivasan |
|
|
83 |
C |
p. 99-113 |
artikel |
24 |
The new trends and challenges for sensory and consumers sciences: Outcomes from EUROSENSE 2018, a sense of taste
|
Pedrotti, M. |
|
|
83 |
C |
p. 274-276 |
artikel |
25 |
Trends of research on polycyclic aromatic hydrocarbons in food: A 20-year perspective from 1997 to 2017
|
Sun, Yaqing |
|
|
83 |
C |
p. 86-98 |
artikel |
26 |
WITHDRAWN: Application of atomic force microscopy in food science
|
Zhong, Jian |
|
|
83 |
C |
p. 192-193 |
artikel |