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 |