| 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
|
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