| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A review and prospects: Multi-omics and artificial intelligence-based approaches to understanding the effects of lactic acid bacteria and yeast interactions on fermented foods
|
Yuan, Jiaman
|
|
|
99 |
C |
p.
|
artikel
|
| 2 |
Editorial Board
|
|
|
|
99 |
C |
p.
|
artikel
|
| 3 |
Improvement of overall quality of black rice by stabilization combined with solid-state fermentation
|
Zhong, Yejun
|
|
|
99 |
C |
p.
|
artikel
|
| 4 |
Improving radio frequency (RF) heat treatment performance of peanuts based on dielectric loss mechanisms and frequency coupling
|
Lei, Dengwen
|
|
|
99 |
C |
p.
|
artikel
|
| 5 |
Innovative E-beam technology for validation of Salmonella inactivation kinetics in fresh shell eggs: A predictive modeling approach
|
Tesfai, Adiam
|
|
|
99 |
C |
p.
|
artikel
|
| 6 |
Investigating effects of air-cold plasma jet on enzymatic activity and nutritional quality attributes of Mangosteen (Garcinia mangostana L.) juice
|
Panklai, Teerapap
|
|
|
99 |
C |
p.
|
artikel
|
| 7 |
Large edible mushrooms and mycelial proteins: A sustainable, nutritious protein source with health benefits and processing innovations
|
Guo, Dongdong
|
|
|
99 |
C |
p.
|
artikel
|
| 8 |
Optimization of plasma-activated water-assisted extraction of basil seed (Ocimum basilicum L.) mucilage: Effect on phenols, flavonoids, antioxidant, thermal and morphological properties
|
Jafari, Mahsa
|
|
|
99 |
C |
p.
|
artikel
|
| 9 |
Utilizing 3D printing to create sustainable novel food products with innovative ingredients
|
Feng, Min
|
|
|
99 |
C |
p.
|
artikel
|
Tijdschrift beschrijving