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                             60 gevonden resultaten
nr titel auteur tijdschrift jaar jaarg. afl. pagina('s) type
1 A critical review on analytical techniques to detect adulteration of extra virgin olive oil Meenu, Maninder
2019
91 C p. 391-408
artikel
2 Applications of reverse micelles technique in food science: A comprehensive review Sun, Xiaohong
2019
91 C p. 106-115
artikel
3 A review: Reverse approach to analyze the impact of starch modification on the inflation and gas holding properties of wheat-based matrices Paulik, Sabina
2019
91 C p. 231-239
artikel
4 Asian grain-based food products and the European scheme for food protected designations of origin: A critical analysis Melini, Valentina
2019
91 C p. 83-94
artikel
5 A systems approach to dynamic performance assessment in new food product development Horvat, Andrijana
2019
91 C p. 330-338
artikel
6 Basic principles for developing real-time PCR methods used in food analysis: A review Kang, Tae Sun
2019
91 C p. 574-585
artikel
7 Biology, phytochemical profile and prospects for snake fruit: An antioxidant-rich fruit of South East Asia Mazumdar, Purabi
2019
91 C p. 147-158
artikel
8 Bisphenol A in food as a result of its migration from food packaging Vilarinho, F.
2019
91 C p. 33-65
artikel
9 Building capacity in risk-benefit assessment of foods: Lessons learned from the RB4EU project Assunção, Ricardo
2019
91 C p. 541-548
artikel
10 Can nudging improve the environmental impact of food supply chain? A systematic review Ferrari, Linda
2019
91 C p. 184-192
artikel
11 Challenges on the processing of plant-based neuronutraceuticals and functional foods with emerging technologies: Extraction, encapsulation and therapeutic applications Santana, Ádina L.
2019
91 C p. 518-529
artikel
12 Chocolate quality and conching Toker, Omer Said
2019
91 C p. 446-453
artikel
13 Classical and emerging non-destructive technologies for safety and quality evaluation of cereals: A review of recent applications Hussain, Nisar
2019
91 C p. 598-608
artikel
14 Delivery of bioactives in food for optimal efficacy: What inspirations and insights can be gained from pharmaceutics? Nowak, Emilia
2019
91 C p. 557-573
artikel
15 Determining the provenance and authenticity of seafood: A review of current methodologies Gopi, Karthik
2019
91 C p. 294-304
artikel
16 Dihydromyricetin: A review on identification and quantification methods, biological activities, chemical stability, metabolism and approaches to enhance its bioavailability Liu, Dan
2019
91 C p. 586-597
artikel
17 Economic foundations for the use of biotechnology to improve farm animal welfare Ufer, Danielle
2019
91 C p. 129-138
artikel
18 Edible flowers. Benefits and risks pertaining to their consumption Matyjaszczyk, Ewa
2019
91 C p. 670-674
artikel
19 Editorial Board and Contents 2019
91 C p. i-v
artikel
20 Efficacy of free and encapsulated natural antioxidants in oxidative stability of edible oil: Special emphasis on nanoemulsion-based encapsulation Sharma, Simran
2019
91 C p. 305-318
artikel
21 Eggshell calcium: A cheap alternative to expensive supplements Waheed, Marium
2019
91 C p. 219-230
artikel
22 Eliminating vicine and convicine, the main anti-nutritional factors restricting faba bean usage Khazaei, Hamid
2019
91 C p. 549-556
artikel
23 eNutrition - The next dimension for eHealth? Boland, Mike
2019
91 C p. 634-639
artikel
24 Explaining emerging-market firms’ acquisitions of developed-market firms: A resource based perspective Caiazza, Rosa
2019
91 C p. 662-669
artikel
25 Food fraud vulnerability assessment: Reliable data sources and effective assessment approaches Manning, Louise
2019
91 C p. 159-168
artikel
26 Fructooligosaccharides production from agro-wastes as alternative low-cost source de la Rosa, Orlando
2019
91 C p. 139-146
artikel
27 Gamma glutamyl peptides: The food source, enzymatic synthesis, kokumi-active and the potential functional properties – A review Yang, Juan
2019
91 C p. 339-346
artikel
28 Global food safety as a complex adaptive system: Key concepts and future prospects Nayak, Rounaq
2019
91 C p. 409-425
artikel
29 Global status of insects as food and feed source: A review Govorushko, Sergey
2019
91 C p. 436-445
artikel
30 Impact of jasmonates on safety, productivity and physiology of food crops Asghari, Mohammadreza
2019
91 C p. 169-183
artikel
31 Inactivation of parasite transmission stages: Efficacy of treatments on foods of non-animal origin Gérard, Cédric
2019
91 C p. 12-23
artikel
32 Insights into Eucalyptus genus chemical constituents, biological activities and health-promoting effects Salehi, Bahare
2019
91 C p. 609-624
artikel
33 Maillard conjugation as an approach to improve whey proteins functionality: A review of conventional and novel preparation techniques Sedaghat Doost, Ali
2019
91 C p. 1-11
artikel
34 Measurement of syneretic properties of rennet-induced curds and impact of factors such as concentration of milk: A review Panthi, Ram R.
2019
91 C p. 530-540
artikel
35 Metabolomics as a tool to study the mechanism of action of bioactive protein hydrolysates and peptides: A review of current literature Onuh, John O.
2019
91 C p. 625-633
artikel
36 Micro/nano-encapsulated phase change materials (PCMs) as emerging materials for the food industry Alehosseini, Elham
2019
91 C p. 116-128
artikel
37 Migration of styrene monomer from polystyrene packaging materials into foods: Characterization and safety evaluation Pilevar, Zahra
2019
91 C p. 248-261
artikel
38 Molecular annotation of food – Towards personalized diet and precision health Gan, Junai
2019
91 C p. 675-680
artikel
39 Mycotoxins in cereal-based products during 24 years (1983–2017): A global systematic review Mousavi Khaneghah, Amin
2019
91 C p. 95-105
artikel
40 Nanocarriers for resveratrol delivery: Impact on stability and solubility concerns Santos, Ana Cláudia
2019
91 C p. 483-497
artikel
41 Natural products for glycaemic control: Polyphenols as inhibitors of alpha-amylase Sun, Lijun
2019
91 C p. 262-273
artikel
42 Opportunities for upcycling cereal byproducts with special focus on Distiller's grains Roth, M.
2019
91 C p. 282-293
artikel
43 Pectin-based adsorbents for heavy metal ions: A review Wang, Risi
2019
91 C p. 319-329
artikel
44 Plants of the genus Vitis: Phenolic compounds, anticancer properties and clinical relevance Salehi, Bahare
2019
91 C p. 362-379
artikel
45 Protein–polyphenol conjugates: Antioxidant property, functionalities and their applications Quan, Tran Hong
2019
91 C p. 507-517
artikel
46 Recent advances in detecting and regulating ethylene concentrations for shelf-life extension and maturity control of fruit: A review Hu, Bingxue
2019
91 C p. 66-82
artikel
47 Recent advances in valorization of Chaenomeles fruit: A review of botanical profile, phytochemistry, advanced extraction technologies and bioactivities Zhang, Rui
2019
91 C p. 467-482
artikel
48 Reducing meat consumption and following plant-based diets: Current evidence and future directions to inform integrated transitions Graça, João
2019
91 C p. 380-390
artikel
49 Research progress on extraction, biological activities and delivery systems of natural astaxanthin Zhao, Tong
2019
91 C p. 354-361
artikel
50 Sensomics - From conventional to functional NIR spectroscopy - Shining light over the aroma and taste of foods Chapman, J.
2019
91 C p. 274-281
artikel
51 Soy whey: More than just wastewater from tofu and soy protein isolate industry Chua, Jian-Yong
2019
91 C p. 24-32
artikel
52 Synthetic biology applied in the agrifood sector: Public perceptions, attitudes and implications for future studies Jin, Shan
2019
91 C p. 454-466
artikel
53 The bidirectional relationship between host physiology and microbiota and health benefits of probiotics: A review Cheng, Dan
2019
91 C p. 426-435
artikel
54 The components and amylase activity of Massa Medicata Fermentata during the process of fermentation Xu, Ming-Shu
2019
91 C p. 653-661
artikel
55 The concentration of potentially toxic elements (PTEs) in honey: A global systematic review and meta-analysis and risk assessment Fakhri, Yadolah
2019
91 C p. 498-506
artikel
56 The Food Naturalness Index (FNI): An integrative tool to measure the degree of food naturalness Sanchez-Siles, Luis Manuel
2019
91 C p. 681-690
artikel
57 The rise of blockchain technology in agriculture and food supply chains Kamilaris, Andreas
2019
91 C p. 640-652
artikel
58 Transparency in food supply chains: A review of enabling technology solutions Astill, Jake
2019
91 C p. 240-247
artikel
59 Truffles: From Islamic culture to chemistry, pharmacology, and food trends in recent times Khalifa, Shaden A.M.
2019
91 C p. 193-218
artikel
60 Use of NMR applications to tackle future food fraud issues Sobolev, Anatoly P.
2019
91 C p. 347-353
artikel
                             60 gevonden resultaten
 
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