nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
Active biocompounds to improve food nutritional value
|
Quintin, D. |
|
2019 |
84 |
C |
p. 19-21 |
artikel |
2 |
Allergenic and novel food proteins: State of the art and challenges in the allergenicity assessment
|
Pali-Schöll, Isabella |
|
2019 |
84 |
C |
p. 45-48 |
artikel |
3 |
An introduction to current food safety needs
|
Flynn, Katherine |
|
2019 |
84 |
C |
p. 1-3 |
artikel |
4 |
Antibiotic resistance in foodborne bacteria
|
Caniça, Manuela |
|
2019 |
84 |
C |
p. 41-44 |
artikel |
5 |
Balancing the desire to decrease food waste with requirements of food safety
|
Kasza, Gyula |
|
2019 |
84 |
C |
p. 74-76 |
artikel |
6 |
Editorial Board and Contents
|
|
|
2019 |
84 |
C |
p. i-ii |
artikel |
7 |
Establishing common ground - bridging health care professionals and food safety experts in public communication
|
Münter, Lars |
|
2019 |
84 |
C |
p. 77-79 |
artikel |
8 |
Food in the bioeconomy
|
Kristinsson, Hordur G. |
|
2019 |
84 |
C |
p. 4-6 |
artikel |
9 |
Future challenges in seafood chemical hazards: Research and infrastructure needs
|
Marques, António |
|
2019 |
84 |
C |
p. 52-54 |
artikel |
10 |
How to make risk communication influence behavior change
|
Ueland, Øydis |
|
2019 |
84 |
C |
p. 71-73 |
artikel |
11 |
Innovative refractance window drying technology to keep nutrient value during processing
|
Bernaert, Nathalie |
|
2019 |
84 |
C |
p. 22-24 |
artikel |
12 |
Low dose effects challenge the evaluation of endocrine disrupting chemicals
|
Vandenberg, Laura N. |
|
2019 |
84 |
C |
p. 58-61 |
artikel |
13 |
Microplastics, a food safety issue?
|
Rainieri, Sandra |
|
2019 |
84 |
C |
p. 55-57 |
artikel |
14 |
Mind Genomics (Conjoint Analysis): The new concept research in the analysis of consumer behaviour and choice
|
Porretta, Sebastiano |
|
2019 |
84 |
C |
p. 29-33 |
artikel |
15 |
Mycotoxin risks under a climate change scenario in Europe
|
Moretti, Antonio |
|
2019 |
84 |
C |
p. 38-40 |
artikel |
16 |
Organic and conventional food: Comparison and future research
|
Suciu, Nicoleta Alina |
|
2019 |
84 |
C |
p. 49-51 |
artikel |
17 |
Organic foods contribution to nutritional quality and value
|
Popa, Mona Elena |
|
2019 |
84 |
C |
p. 15-18 |
artikel |
18 |
Potentials and possible safety issues of using biorefinery products in food value chains
|
Lange, Lene |
|
2019 |
84 |
C |
p. 7-11 |
artikel |
19 |
Reformulating foods to meet current scientific knowledge about salt, sugar and fats
|
Belc, Nastasia |
|
2019 |
84 |
C |
p. 25-28 |
artikel |
20 |
Reprint of: Microbial food safety in the 21st century: Emerging challenges and foodborne pathogenic bacteria
|
Franz, Charles M.A.P. |
|
2019 |
84 |
C |
p. 34-37 |
artikel |
21 |
Review of risk communication and education strategies around food hygiene and safety for children and young people
|
Young, Vicki L. |
|
2019 |
84 |
C |
p. 64-67 |
artikel |
22 |
Risk communication strategies (on listeriosis) for high-risk groups
|
Maia, Rui Leandro |
|
2019 |
84 |
C |
p. 68-70 |
artikel |
23 |
Safe and sustainable protein sources from the forest industry – The case of fish feed
|
Smárason, Birgir Örn |
|
2019 |
84 |
C |
p. 12-14 |
artikel |
24 |
Social norms and risk communication
|
Scholderer, Joachim |
|
2019 |
84 |
C |
p. 62-63 |
artikel |