| 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
|
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