Digitale Bibliotheek
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                             24 gevonden resultaten
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
                             24 gevonden resultaten
 
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