Digitale Bibliotheek
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                             22 gevonden resultaten
nr titel auteur tijdschrift jaar jaarg. afl. pagina('s) type
1 Airborne contamination in the food industry: An update on monitoring and disinfection techniques of air Masotti, Fabio
2019
90 C p. 147-156
artikel
2 Analytical control of nanodelivery lipid-based systems for encapsulation of nutraceuticals: Achievements and challenges Montes, Cristina
2019
90 C p. 47-62
artikel
3 Are there natural spring waters rich in molecular hydrogen? Ostojic, Sergej M.
2019
90 C p. 157
artikel
4 A sense of sustainability? – How sensory consumer science can contribute to sustainable development of the food sector Aschemann-Witzel, Jessica
2019
90 C p. 180-186
artikel
5 Bioactive and functional compounds in apple pomace from juice and cider manufacturing: Potential use in dermal formulations Barreira, João C.M.
2019
90 C p. 76-87
artikel
6 Bugs à la carte: Microbial contamination of electronic menus Bottari, Benedetta
2019
90 C p. 158-159
artikel
7 Editorial Board and Contents 2019
90 C p. i-ii
artikel
8 Government regulations and voluntary certifications in food safety in China: A review Guo, Zaidi
2019
90 C p. 160-165
artikel
9 Hybrid nanocomposites modified on sensors and biosensors for the analysis of food functionality and safety Lu, Lin
2019
90 C p. 100-110
artikel
10 Measuring and controlling ice crystallization in frozen foods: A review of recent developments Zhu, Zhiwei
2019
90 C p. 13-25
artikel
11 Nutrition in the digital age - How digital tools can help to solve the personalized nutrition conundrum Michel, M.
2019
90 C p. 194-200
artikel
12 Oxygen scavengers for food packaging applications: A review Dey, Aishee
2019
90 C p. 26-34
artikel
13 Part of the problem or the solution? Indiscriminate use of bacteriophages in the food industry can reduce their potential and impair growth-based detection methods Fister, Susanne
2019
90 C p. 170-174
artikel
14 Pectin polymers as wall materials for the nano-encapsulation of bioactive compounds Rehman, Abdur
2019
90 C p. 35-46
artikel
15 Prolamins from cereal by-products: Classification, extraction, characterization and its applications in micro- and nanofabrication Tapia-Hernández, José Agustín
2019
90 C p. 111-132
artikel
16 Research advances in browning of button mushroom (Agaricus bisporus): Affecting factors and controlling methods Lin, Xiaohui
2019
90 C p. 63-75
artikel
17 Sampling guidelines for building and curating food authenticity databases Donarski, James
2019
90 C p. 187-193
artikel
18 Strategies for controlling release of plastic compounds into foodstuffs based on application of nanoparticles and its potential health issues Zabihzadeh Khajavi, Maryam
2019
90 C p. 1-12
artikel
19 The antecedents of the consumer purchase intention: Sensitivity to price and involvement in organic product: Moderating role of product regional identity Ghali-Zinoubi, Zohra
2019
90 C p. 175-179
artikel
20 The international symposium “Standardisation of non-targeted methods for food authentication”, November 28–29, 2016 Horn, Bettina
2019
90 C p. 166-169
artikel
21 Thermal treatments and emerging technologies: Impacts on the structure and techno-functional properties of milk proteins Nunes, Lauane
2019
90 C p. 88-99
artikel
22 Which is the best food emerging solvent: IL, DES or NADES? Benvenutti, Laís
2019
90 C p. 133-146
artikel
                             22 gevonden resultaten
 
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