| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A critical review on the possible remediation of sediment in cocoa/coffee flavored milk
|
Holkar, Chandrakant R.
|
|
|
86 |
C |
p. 199-208
|
artikel
|
| 2 |
Allicin and health: A comprehensive review
|
Salehi, Bahare
|
|
|
86 |
C |
p. 502-516
|
artikel
|
| 3 |
A new generation plant for the conventional cuisine: Quinoa (Chenopodium quinoa Willd.)
|
Ceyhun Sezgin, Aybuke
|
|
|
86 |
C |
p. 51-58
|
artikel
|
| 4 |
An overview on preparation of emulsion-filled gels and emulsion particulate gels
|
Farjami, Toktam
|
|
|
86 |
C |
p. 85-94
|
artikel
|
| 5 |
Application and functions of fat replacers in low-fat ice cream: A review
|
Akbari, Mehdi
|
|
|
86 |
C |
p. 34-40
|
artikel
|
| 6 |
Application of non-invasive technologies in dry-cured ham: An overview
|
Pérez-Santaescolástica, Cristina
|
|
|
86 |
C |
p. 360-374
|
artikel
|
| 7 |
A review of food reformulation of baked products to reduce added sugar intake
|
Luo, Xiao
|
|
|
86 |
C |
p. 412-425
|
artikel
|
| 8 |
A review of the approaches to predict the ease of swallowing and post-swallow residues
|
Marconati, M.
|
|
|
86 |
C |
p. 281-297
|
artikel
|
| 9 |
A review on nuclear overhauser enhancement (NOE) and rotating-frame overhauser effect (ROE) NMR techniques in food science: Basic principles and applications
|
Sedaghat Doost, Ali
|
|
|
86 |
C |
p. 16-24
|
artikel
|
| 10 |
A state-of-the-art review on facilitating sustainable agriculture through green fertilizer technology adoption: Assessing farmers behavior
|
Adnan, Nadia
|
|
|
86 |
C |
p. 439-452
|
artikel
|
| 11 |
Bioactive compounds from by-products of rice cultivation and rice processing: Extraction and application in the food and pharmaceutical industries
|
Peanparkdee, Methavee
|
|
|
86 |
C |
p. 109-117
|
artikel
|
| 12 |
Bioavailability of bioactive peptides derived from food proteins across the intestinal epithelial membrane: A review
|
Xu, Qingbiao
|
|
|
86 |
C |
p. 399-411
|
artikel
|
| 13 |
Bioprospecting of brown seaweeds for biotechnological applications: Phlorotannin actions in inflammation and allergy network
|
Barbosa, Mariana
|
|
|
86 |
C |
p. 153-171
|
artikel
|
| 14 |
Cashew nut allergy; immune health challenge
|
Tufail, Tabussam
|
|
|
86 |
C |
p. 209-216
|
artikel
|
| 15 |
DNAFoil: Novel technology for the rapid detection of food adulteration
|
El Sheikha, Aly Farag
|
|
|
86 |
C |
p. 544-552
|
artikel
|
| 16 |
Dry fractionation methods for plant protein, starch and fiber enrichment: A review
|
Assatory, Andrew
|
|
|
86 |
C |
p. 340-351
|
artikel
|
| 17 |
Edible flowers as functional food: A review on artichoke (Cynara cardunculus L.)
|
Gostin, Alina-Ioana
|
|
|
86 |
C |
p. 381-391
|
artikel
|
| 18 |
Edible insects as innovative foods: Nutritional and functional assessments
|
Patel, Seema
|
|
|
86 |
C |
p. 352-359
|
artikel
|
| 19 |
Editorial Board and Contents
|
|
|
|
86 |
C |
p. i-iv
|
artikel
|
| 20 |
Emerging technology applications for improving seed germination
|
Rifna, E.J.
|
|
|
86 |
C |
p. 95-108
|
artikel
|
| 21 |
Ethanol standard in halal dietary product among Southeast Asian halal governing bodies
|
Pauzi, Norhidayah
|
|
|
86 |
C |
p. 375-380
|
artikel
|
| 22 |
Fish gelatin modifications: A comprehensive review
|
Huang, Tao
|
|
|
86 |
C |
p. 260-269
|
artikel
|
| 23 |
Food texture as affected by ohmic heating: Mechanisms involved, recent findings, benefits, and limitations
|
Gavahian, Mohsen
|
|
|
86 |
C |
p. 328-339
|
artikel
|
| 24 |
Functional categorisation of dietary fibre in foods: Beyond ‘soluble’ vs ‘insoluble’
|
Gidley, Michael J.
|
|
|
86 |
C |
p. 563-568
|
artikel
|
| 25 |
Glycemic control in Chinese steamed bread: Strategies and opportunities
|
Zhu, Fan
|
|
|
86 |
C |
p. 252-259
|
artikel
|
| 26 |
High contamination levels of deoxynivalenol-induced erythrocyte damage in different models
|
Huang, Yue
|
|
|
86 |
C |
p. 41-50
|
artikel
|
| 27 |
Human health, legislative and socioeconomic issues caused by the fish-borne zoonotic parasite Anisakis: Challenges in risk assessment
|
Bao, Miguel
|
|
|
86 |
C |
p. 298-310
|
artikel
|
| 28 |
Legume enriched cereal products: A generic approach derived from material science to predict their structuring by the process and their final properties
|
Monnet, Anne-Flore
|
|
|
86 |
C |
p. 131-143
|
artikel
|
| 29 |
Mapping energy consumption in food manufacturing
|
Ladha-Sabur, Alia
|
|
|
86 |
C |
p. 270-280
|
artikel
|
| 30 |
Mechanisms and effects of ultrasound-assisted supercritical CO2 extraction
|
Dassoff, Erik Scott
|
|
|
86 |
C |
p. 492-501
|
artikel
|
| 31 |
Meeting the demand for meat – Analysing meat flows to and from the UK pre and post Brexit
|
Poppy, Guy M.
|
|
|
86 |
C |
p. 569-578
|
artikel
|
| 32 |
Membrane separation technology for the recovery of nutraceuticals from food industrial streams
|
Nazir, Akmal
|
|
|
86 |
C |
p. 426-438
|
artikel
|
| 33 |
Micro and nano encapsulation, retention and controlled release of flavor and aroma compounds: A critical review
|
Saifullah, Md.
|
|
|
86 |
C |
p. 230-251
|
artikel
|
| 34 |
Microemulsions as nanoreactors for synthesis of biopolymer nanoparticles
|
Asgari, Sara
|
|
|
86 |
C |
p. 118-130
|
artikel
|
| 35 |
Microfluidic assembly of food-grade delivery systems: Toward functional delivery structure design
|
Feng, Yiming
|
|
|
86 |
C |
p. 465-478
|
artikel
|
| 36 |
New approach for yoghurt and ice cream production: High-intensity ultrasound
|
Akdeniz, Vildan
|
|
|
86 |
C |
p. 392-398
|
artikel
|
| 37 |
Non-chemical treatments for preventing the postharvest fungal rotting of citrus caused by Penicillium digitatum (green mold) and Penicillium italicum (blue mold)
|
Papoutsis, Konstantinos
|
|
|
86 |
C |
p. 479-491
|
artikel
|
| 38 |
Pomegranate and grape by-products and their active compounds: Are they a valuable source for food applications?
|
Andrade, Mariana A.
|
|
|
86 |
C |
p. 68-84
|
artikel
|
| 39 |
Protein-protein crosslinking in food: Proteomic characterisation methods, consequences and applications
|
McKerchar, Hannah J.
|
|
|
86 |
C |
p. 217-229
|
artikel
|
| 40 |
Rapid detection and control of psychrotrophic microorganisms in cold storage foods: A review
|
Wei, Qingyi
|
|
|
86 |
C |
p. 453-464
|
artikel
|
| 41 |
Recent development of microwave fluidization technology for drying of fresh fruits and vegetables
|
Lv, Weiqiao
|
|
|
86 |
C |
p. 59-67
|
artikel
|
| 42 |
Recent progress in the utilization of pea protein as an emulsifier for food applications
|
Burger, Travis G.
|
|
|
86 |
C |
p. 25-33
|
artikel
|
| 43 |
Sustainable development of carbon nanodots technology: Natural products as a carbon source and applications to food safety
|
Huang, Chia-Chi
|
|
|
86 |
C |
p. 144-152
|
artikel
|
| 44 |
Sustainable valorisation of tomato pomace: A comprehensive review
|
Lu, Zhiqiang
|
|
|
86 |
C |
p. 172-187
|
artikel
|
| 45 |
Sweet and sour cherries: Origin, distribution, nutritional composition and health benefits
|
Blando, Federica
|
|
|
86 |
C |
p. 517-529
|
artikel
|
| 46 |
The emergence of India as a blossoming market for nutraceutical supplements: An overview
|
Fernandes, Swapnil Dylan
|
|
|
86 |
C |
p. 579-585
|
artikel
|
| 47 |
The positive impacts of microbial phytase on its nutritional applications
|
Song, Hai-Yan
|
|
|
86 |
C |
p. 553-562
|
artikel
|
| 48 |
To target or not to target? Definitions and nomenclature for targeted versus non-targeted analytical food authentication
|
Ballin, Nicolai Zederkopff
|
|
|
86 |
C |
p. 537-543
|
artikel
|
| 49 |
Towards a holistic approach for multi-objective optimization of food processes: A critical review
|
Madoumier, Martial
|
|
|
86 |
C |
p. 1-15
|
artikel
|
| 50 |
Toward the design of functional foods and biobased products by 3D printing: A review
|
Portanguen, Stéphane
|
|
|
86 |
C |
p. 188-198
|
artikel
|
| 51 |
Using polysaccharides for the enhancement of functionality of foods: A review
|
Lu, Xu
|
|
|
86 |
C |
p. 311-327
|
artikel
|
| 52 |
Using starch molecular fine structure to understand biosynthesis-structure-property relations
|
Yu, Wenwen
|
|
|
86 |
C |
p. 530-536
|
artikel
|
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