| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A comprehensive review of Nε-carboxymethyllysine and Nε-carboxyethyllysine in thermal processed meat products
|
Zhu, Zongshuai
|
|
|
98 |
C |
p. 30-40
|
artikel
|
| 2 |
Composition and functionality of bee pollen: A review
|
Thakur, Mamta
|
|
|
98 |
C |
p. 82-106
|
artikel
|
| 3 |
Edible films/coating with tailored properties for active packaging of meat, fish and derived products
|
Umaraw, Pramila
|
|
|
98 |
C |
p. 10-24
|
artikel
|
| 4 |
Edibles and Canadian consumers’ willingness to consider recreational cannabis in food or beverage products: A second assessment
|
Charlebois, Sylvain
|
|
|
98 |
C |
p. 25-29
|
artikel
|
| 5 |
Editorial Board and Contents
|
|
|
|
98 |
C |
p. i-ii
|
artikel
|
| 6 |
Effects of plasma chemistry on the interfacial performance of protein and polysaccharide in emulsion
|
Jiang, Yu-Han
|
|
|
98 |
C |
p. 129-139
|
artikel
|
| 7 |
Is a higher ingestion of phenolic compounds the best dietary strategy? A scientific opinion on the deleterious effects of polyphenols in vivo
|
Granato, Daniel
|
|
|
98 |
C |
p. 162-166
|
artikel
|
| 8 |
Melon (Cucumis melo L.) by-products: Potential food ingredients for novel functional foods?
|
Silva, Mafalda Alexandra
|
|
|
98 |
C |
p. 181-189
|
artikel
|
| 9 |
Perspectives of the potential implications of polyphenols in influencing the interrelationship between oxi-inflammatory stress, cellular senescence and immunosenescence during aging
|
Sharma, Rohit
|
|
|
98 |
C |
p. 41-52
|
artikel
|
| 10 |
Phytoparticles for the stabilization of Pickering emulsions in the formulation of novel food colloidal dispersions
|
Jafari, Seid Mahdi
|
|
|
98 |
C |
p. 117-128
|
artikel
|
| 11 |
Principles of halal-compliant fermentations: Microbial alternatives for the halal food industry
|
Karahalil, Ercan
|
|
|
98 |
C |
p. 1-9
|
artikel
|
| 12 |
Prospects and challenges for cell-cultured fat as a novel food ingredient
|
Fish, Kyle D.
|
|
|
98 |
C |
p. 53-67
|
artikel
|
| 13 |
Recent developments in frying technologies applied to fresh foods
|
Zhang, Xiaotian
|
|
|
98 |
C |
p. 68-81
|
artikel
|
| 14 |
The functional modification of legume proteins by ultrasonication: A review
|
Gharibzahedi, Seyed Mohammad Taghi
|
|
|
98 |
C |
p. 107-116
|
artikel
|
| 15 |
Two novel strategies in food sample preparation for the analysis of dietary polyphenols: Micro-extraction techniques and new silica-based sorbent materials
|
Casado, Natalia
|
|
|
98 |
C |
p. 167-180
|
artikel
|
| 16 |
Whey protein-polysaccharide conjugates obtained via dry heat treatment to improve the heat stability of whey protein stabilized emulsions
|
Setiowati, Arima Diah
|
|
|
98 |
C |
p. 150-161
|
artikel
|
| 17 |
Yogurts enriched with milk proteins: Texture properties, aroma release and sensory perception
|
Lesme, Hanna
|
|
|
98 |
C |
p. 140-149
|
artikel
|
Tijdschrift beschrijving