| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A bibliometric analysis of 3D food printing research: A global and African perspective
|
Fasogbon, Beatrice Mofoluwaso
|
|
|
1-2 |
C |
p.
|
artikel
|
| 2 |
A biorefinery approach towards valorization of spent coffee ground: Extraction of the oil by supercritical carbon dioxide and utilizing the defatted spent in formulating functional cookies
|
Sharma, Abhinav
|
|
|
1-2 |
C |
p.
|
artikel
|
| 3 |
Acid-modified pea protein isolate and okara cellulose crystal: A co-emulsifier to improve physico-chemical stability of fat-reduced eggless mayonnaise
|
Prabsangob, Nopparat
|
|
|
1-2 |
C |
p.
|
artikel
|
| 4 |
A comparative life cycle assessment of cross-processing herring side streams with fruit pomace or seaweed into a stable food protein ingredient
|
Coelho, Carla R.V.
|
|
|
1-2 |
C |
p.
|
artikel
|
| 5 |
A comparison of the chemical compositions and nutrient values of the sanim and srithong varieties of the farmed golden apple snails (Gastropoda; Ampullariidae; Pomacea canaliculata)
|
Petcharat, Tanyamon
|
|
|
1-2 |
C |
p.
|
artikel
|
| 6 |
A comprehensive study of physical, antimicrobial and emulsifying properties of self-assembled chitosan/lecithin complexes produced in aqueous media
|
de Toledo, Antônio Matias Navarrete
|
|
|
1-2 |
C |
p.
|
artikel
|
| 7 |
A conceptual review on classification, extraction, bioactive potential and role of phytochemicals in human health
|
Pawase, Prashant Anil
|
|
|
1-2 |
C |
p.
|
artikel
|
| 8 |
Addressing soil salinity for sustainable agriculture and food security: Innovations and challenges in coastal regions of Bangladesh
|
Sultan, Md. Tipu
|
|
|
1-2 |
C |
p.
|
artikel
|
| 9 |
Adjusting the stickiness of concentrated pea protein – apple pectin systems via the biopolymer mixing ratio
|
Moll, Pascal
|
|
|
1-2 |
C |
p.
|
artikel
|
| 10 |
Advancements and challenges in the bioproduction of raspberry ketone by precision fermentation
|
Gao, Peizhen
|
|
|
1-2 |
C |
p.
|
artikel
|
| 11 |
Advances in genetically engineered microorganisms: Transforming food production through precision fermentation and synthetic biology
|
Mirsalami, Seyed Mehrdad
|
|
|
1-2 |
C |
p.
|
artikel
|
| 12 |
Advances in the application of protein-polysaccharide-polyphenol ternary complexes for creating and stabilizing Pickering emulsions
|
Najari, Zahra
|
|
|
1-2 |
C |
p.
|
artikel
|
| 13 |
Advancing Australia’s food future: Opportunities and challenges in precision fermentation
|
Gumulya, Yosephine
|
|
|
1-2 |
C |
p.
|
artikel
|
| 14 |
Advancing microalgal applications: Process optimization and functional integration of lyophilized Spirulina biomass in formation of protein-enriched cheddar-type cheese
|
Kaur, Manpreet
|
|
|
1-2 |
C |
p.
|
artikel
|
| 15 |
Agro-ecological distribution and consumption of wild harvested edible insects, fruits, and vegetables in rural Zimbabwe
|
Macheka, Lesley
|
|
|
1-2 |
C |
p.
|
artikel
|
| 16 |
Aguamiel syrup as a technological diversification product: Composition, bioactivity and present panorama
|
Castañeda-Ovando, A.
|
|
|
1-2 |
C |
p.
|
artikel
|
| 17 |
Alkaline solubilization of microalgal protein and its impact on the functional properties of protein extract
|
Ng, Jun Wei
|
|
|
1-2 |
C |
p.
|
artikel
|
| 18 |
Almond skin spontaneous fermentation promotes the selection of lactic acid bacteria starters with exopolysaccharide-producing activities to be used as by-product industry applications
|
Apa, Carmen Aurora
|
|
|
1-2 |
C |
p.
|
artikel
|
| 19 |
Alterations in gut microbiome and metabolite profiling during in vitro fermentation of duckweed (Wolffia globosa) and its extracts by gut bacteria from obese adults
|
Dhamaratana, Sirajit
|
|
|
1-2 |
C |
p.
|
artikel
|
| 20 |
Amaranth-alginate hydrogels: rheological, textural, and sensory properties for gluten-free noodles
|
Lux, Tanja
|
|
|
1-2 |
C |
p.
|
artikel
|
| 21 |
A material flow or life cycle analysis perspective for the Water-Energy-Food nexus assessment of organisations? A comparative study
|
Vásquez-Ibarra, Leonardo
|
|
|
1-2 |
C |
p.
|
artikel
|
| 22 |
Amazonian pataua (Oenocarpus bataua) pulp extract: bioaccessibility of phenolic compounds and effects on cellular antioxidant and antimalarial activities
|
Lima, Amanda dos Santos
|
|
|
1-2 |
C |
p.
|
artikel
|
| 23 |
A mixed-methods exploration of regular consumers’ experiences of plant-based meat alternatives (PBMA) in Singapore and the United Kingdom
|
Juraimi, Siti Amelia
|
|
|
1-2 |
C |
p.
|
artikel
|
| 24 |
A multi-platform approach uncovers the effects of different shaping techniques on the sensory quality and non-volatile metabolites of green tea
|
Zhou, Xianxiu
|
|
|
1-2 |
C |
p.
|
artikel
|
| 25 |
Analysis of lipase and esterase activities in Chlorella vulgaris, using canola oil as an inducer
|
Medina-García, Alejandra Montserrat
|
|
|
1-2 |
C |
p.
|
artikel
|
| 26 |
Analysis of physicochemical, functional, and antioxidant properties of four different Indian seaweed species
|
Bajad, Radheshyam B.
|
|
|
1-2 |
C |
p.
|
artikel
|
| 27 |
Analyzing post modern consumer behavior and beef consumption patterns: Insights from Sicilian market
|
Modica, Federico
|
|
|
1-2 |
C |
p.
|
artikel
|
| 28 |
Analyzing the most promising innovations in food printing. Programmable food texture and 4D foods
|
Oral, M.O.
|
|
|
1-2 |
C |
p.
|
artikel
|
| 29 |
An experimental analysis of consumers’ attitudes towards honey: The case of the Sicilian market
|
Sgroi, Filippo
|
|
|
1-2 |
C |
p.
|
artikel
|
| 30 |
An innovative functional cracker enriched in α-linolenic acid from Camelina oil (Camelina sativa L.): Nutritional and bioaccessibility assessment
|
Ferron, Lucia
|
|
|
1-2 |
C |
p.
|
artikel
|
| 31 |
An intercontinental machine learning analysis of factors explaining consumer awareness of food risk
|
Tonda, Alberto
|
|
|
1-2 |
C |
p.
|
artikel
|
| 32 |
A novel simplified model to evaluate environmental impact based on life cycle assessment methodology–Case study of spinach considering food waste reduction through modified atmosphere packaging–
|
Sasaki, Yuma
|
|
|
1-2 |
C |
p.
|
artikel
|
| 33 |
Antifungal packaging with coconut oil extract improved the storage of fresh tamarillo fruits
|
Ariza-Corredor, Lissette
|
|
|
1-2 |
C |
p.
|
artikel
|
| 34 |
Anti-hyperlipidemic effect of oils from Sesamum indicum L. and Vicia faba L. on male Wistar rats
|
Khatun, Holima
|
|
|
1-2 |
C |
p.
|
artikel
|
| 35 |
Antimicrobial properties of chitosan and galactomannan composite coatings and physical properties of films made thereof
|
Almeida, L.B.S.
|
|
|
1-2 |
C |
p.
|
artikel
|
| 36 |
Antimicrobial sorbate anchored to layered double hydroxide (LDH) nano-carrier employed as active coating on Polypropylene (PP) packaging: Application to bread stored at ambient temperature
|
Viscusi, Gianluca
|
|
|
1-2 |
C |
p.
|
artikel
|
| 37 |
Antioxidant and immunomodulatory activity of Perna canaliculus oil extract in combination with low molecular weight fucoidan extracted from Undaria pinnatifida
|
Ebrahimi, Belgheis
|
|
|
1-2 |
C |
p.
|
artikel
|
| 38 |
Antioxidant and sensory evaluation of cocoa (Theobroma cacao L.) tea formulated with cocoa bean hull of different origins
|
Siow, Cai San
|
|
|
1-2 |
C |
p.
|
artikel
|
| 39 |
Antioxidant benefits of Ecklonia radiata algae phenolic extracts in food grade omega-3 delivery systems
|
Gunathilake, Tharuka
|
|
|
1-2 |
C |
p.
|
artikel
|
| 40 |
Application of complexes from phycocyanin and pectin in a model beverage system
|
Buecker, Stephan
|
|
|
1-2 |
C |
p.
|
artikel
|
| 41 |
Application of edible insects in bread enrichment; emerging techno-functional opportunities and potential challenges
|
Sadeghi, Alireza
|
|
|
1-2 |
C |
p.
|
artikel
|
| 42 |
Application of metal nanoparticle-loaded nanocomposites for extraction, removal, and detection of mycotoxins in foods
|
Maham, Mehdi
|
|
|
1-2 |
C |
p.
|
artikel
|
| 43 |
Application of ultrasound treatment to improve the technofunctional properties of hemp protein isolate
|
Liu, Xinye
|
|
|
1-2 |
C |
p.
|
artikel
|
| 44 |
Applications of electrolyzed water in the food industry: A comprehensive review of its effects on food texture
|
Adal, Samiye
|
|
|
1-2 |
C |
p.
|
artikel
|
| 45 |
Applications of recombinant proteins in cultured meat production
|
Flaibam, Bárbara
|
|
|
1-2 |
C |
p.
|
artikel
|
| 46 |
A preharvest finishing procedure for Lemna to produce high levels of zeaxanthin that is retained post-high-light exposure
|
López-Pozo, Marina
|
|
|
1-2 |
C |
p.
|
artikel
|
| 47 |
Are plant-based meat analogues fulfilling their potentials? An Australian perspective
|
Miller, Owen
|
|
|
1-2 |
C |
p.
|
artikel
|
| 48 |
A review on Brazilian baru plant (Dipteryx alata Vogel): morphology, chemical composition, health effects, and technological potential
|
Lima, Dyana Carla
|
|
|
1-2 |
C |
p.
|
artikel
|
| 49 |
A review on health benefits and processing of tempeh with outlines on its functional microbes
|
Teoh, Sze Qi
|
|
|
1-2 |
C |
p.
|
artikel
|
| 50 |
A review on nutritional, bioactive, toxicological properties and preservation of edible flowers
|
Purohit, Soumya Ranjan
|
|
|
1-2 |
C |
p.
|
artikel
|
| 51 |
A review on quality attributes and utilization of ghee residue, an under-utilized dairy by-product
|
Wani, Aakash Dadarao
|
|
|
1-2 |
C |
p.
|
artikel
|
| 52 |
Artificial steak: A 3D printable hydrogel composed of egg albumen, pea protein, gellan gum, sodium alginate and rice mill by-products
|
TSAI, Cheng-Rong
|
|
|
1-2 |
C |
p.
|
artikel
|
| 53 |
A sense of seaweed: Consumer liking of bread and spreads with the addition of four different species of northern European seaweeds. A pilot study among Swedish consumers
|
Jönsson, Madeleine
|
|
|
1-2 |
C |
p.
|
artikel
|
| 54 |
Aspects that affect tasting studies of emerging food – a review
|
Hellwig, Coralie
|
|
|
1-2 |
C |
p.
|
artikel
|
| 55 |
Assessing cellular agriculture potential: Population homogeneity and gene expression in cultured bovine mammary epithelial cells
|
Sattari, Zahra
|
|
|
1-2 |
C |
p.
|
artikel
|
| 56 |
Assessing texture profile analysis in natural state versus texture profile analysis with back extrusion post-homogenization of cooked pea protein-based and meat patties: A comparative study
|
Mabrouki, Sabah
|
|
|
1-2 |
C |
p.
|
artikel
|
| 57 |
Assessing the environmental sustainability of insects as a source of functional proteins: A prospective LCA
|
Corona-Mariscal, Alejandro
|
|
|
1-2 |
C |
p.
|
artikel
|
| 58 |
Assessing the impact of spent coffee ground (SCG) concentrations on shortbread: A study of physicochemical attributes and sensory acceptance
|
Koay, H.Y.
|
|
|
1-2 |
C |
p.
|
artikel
|
| 59 |
Assessment of antifungal activity of aqueous extracts and protein fractions from sourdough fermented by Lactiplantibacillus plantarum
|
Hernández-Figueroa, R.H.
|
|
|
1-2 |
C |
p.
|
artikel
|
| 60 |
Assessment of coffee waste in formulation of substrate for oyster mushrooms Pleurotus pulmonarius and Pleurotus floridanus
|
Chai, Woon Yao
|
|
|
1-2 |
C |
p.
|
artikel
|
| 61 |
Assessment of enzymatic complexes for the in situ production of prebiotic fructo-oligosaccharides in a strawberry preparation for dairy industry applications
|
Gonçalves, Daniela A.
|
|
|
1-2 |
C |
p.
|
artikel
|
| 62 |
Assessment of plant- and microbial-derived protein hydrolysates as sustainable for fetal bovine serum in seafood cell culture media
|
Amirvaresi, Arian
|
|
|
1-2 |
C |
p.
|
artikel
|
| 63 |
Assessment of the physicochemical, functional and structural characteristics of a defatted flour from guamuchil (Pithecellobium dulce (Roxb.) seeds
|
Flores-Jiménez, Nitzia Thalía
|
|
|
1-2 |
C |
p.
|
artikel
|
| 64 |
A step towards closing the food-waste gap in novel protein sources: Post-harvest protein boost of the seaweed crop Ulva by herring production tub water
|
Steinhagen, Sophie
|
|
|
1-2 |
C |
p.
|
artikel
|
| 65 |
A survey of willingness to consume insects and a measure of college student perceptions of insect consumption using Q methodology
|
Reed, Melissa
|
|
|
1-2 |
C |
p.
|
artikel
|
| 66 |
Back to the future: Are consumers ready to eat insect-fed poultry food products from a circular farming system? An assessment for Italy
|
Tiboldo, Giulia
|
|
|
1-2 |
C |
p.
|
artikel
|
| 67 |
Bacterial nanocellulose and its oxidized form as functional carriers for pomegranate peel extract: A sustainable approach to bioactive delivery
|
Filipovic, Vuk
|
|
|
1-2 |
C |
p.
|
artikel
|
| 68 |
Bench scale batch steam explosion of Florida red and white grapefruit juice processing residues
|
Dorado, Christina
|
|
|
1-2 |
C |
p.
|
artikel
|
| 69 |
Berry bioactive compounds immobilized in starch matrix for active and intelligent packaging: A review
|
Sivapragasam, Nilushni
|
|
|
1-2 |
C |
p.
|
artikel
|
| 70 |
Beyond raw: Investigating alternative preparation methods as a tool to increase acceptance of oysters in Sweden
|
Costa, Elena
|
|
|
1-2 |
C |
p.
|
artikel
|
| 71 |
Beyond the cow: Consumer perceptions and information impact on acceptance of precision fermentation-produced cheese in Germany
|
Kühl, Sarah
|
|
|
1-2 |
C |
p.
|
artikel
|
| 72 |
Bioaccessibility mechanisms, fortification strategies, processing impact on bioavailability, and therapeutic potentials of minerals in cereals
|
Manzoor, Muhammad Faisal
|
|
|
1-2 |
C |
p.
|
artikel
|
| 73 |
Bioactive compounds and antioxidant activities in peeled and unpeeled sweetpotato roots of different varieties and clones in Uganda
|
Amagloh, Flora Christine
|
|
|
1-2 |
C |
p.
|
artikel
|
| 74 |
Bioactive compounds of Citrus hystrix peel ethanolic extract and their antioxidant potential under hydrogen peroxide-induced oxidative stress in Caco-2 cells
|
Purba, Chrisyella Cendara
|
|
|
1-2 |
C |
p.
|
artikel
|
| 75 |
Bioactivity and anthocyanin content of microwave-assisted subcritical water extracts of Manipur black rice (Chakhao) bran and straw
|
Moirangthem, Kamaljit
|
|
|
1-2 |
C |
p.
|
artikel
|
| 76 |
Bioactivity and bioaccessibility of phenolic compounds from Brazilian fruit purees
|
Stafussa, Ana Paula
|
|
|
1-2 |
C |
p.
|
artikel
|
| 77 |
Biodegradable medicated chewing gum: A modernized system for delivering bioactive compounds
|
Thivya, Perumal
|
|
|
1-2 |
C |
p.
|
artikel
|
| 78 |
Biofortification for space farming: Maximising nutrients using lettuce as a model plant
|
Burgess, Alexandra J.
|
|
|
1-2 |
C |
p.
|
artikel
|
| 79 |
Bioplastics from orange processing waste and poly(lactic acid)
|
Possari, Laís T.
|
|
|
1-2 |
C |
p.
|
artikel
|
| 80 |
Biorefining of legume and grass biomasses: Technological properties and bioactivities of the green juice
|
Pap, Nora
|
|
|
1-2 |
C |
p.
|
artikel
|
| 81 |
Black soldier fly larvae oil: A functional lipid that improves insulin sensitivity mainly by inhibiting the PPAR and MAPK signaling
|
Peng, Jie
|
|
|
1-2 |
C |
p.
|
artikel
|
| 82 |
Blending side streams. A potential solution to reach a resource efficient, circular, zero-waste food system
|
Raak, Norbert
|
|
|
1-2 |
C |
p.
|
artikel
|
| 83 |
Book review: Physical processing technologies with high efficiency & quality for prepared foods
|
Adhikari, Benu
|
|
|
1-2 |
C |
p.
|
artikel
|
| 84 |
Boosting curcumin bioavailability with egg white protein aerogels: A sustainable supercritical CO₂-based approach for enhanced bioaccessibility, antioxidant activity, and anti-inflammatory effects
|
Alavi, Farhad
|
|
|
1-2 |
C |
p.
|
artikel
|
| 85 |
Brewer's spent grain and crude glycerol: Sustainable substrates for 2-phenylethanol production by Yarrowia lipolytica.
|
Mitri, Sara
|
|
|
1-2 |
C |
p.
|
artikel
|
| 86 |
Brewers’ spent grain as a functional ingredient in bakery, pasta, and cereal-based products
|
Saberian, Hamed
|
|
|
1-2 |
C |
p.
|
artikel
|
| 87 |
Bringing plant-based Cli-meat closer to original meat experience: insights in flavor
|
Zioga, Evangelia
|
|
|
1-2 |
C |
p.
|
artikel
|
| 88 |
Cacay seed cake flour (Caryodendron orinocense Karst), physical, functional, rheological and structural properties
|
Daniel Deciderio, Celis-Carmona
|
|
|
1-2 |
C |
p.
|
artikel
|
| 89 |
Candying process for enhancing pre-waste watermelon rinds to increase food sustainability
|
Maletti, Laura
|
|
|
1-2 |
C |
p.
|
artikel
|
| 90 |
Capsaicin content in red habanero chilli (Capsicum chinense Jacq.) and its preservation after drying process
|
Palma-Orozco, Gisela
|
|
|
1-2 |
C |
p.
|
artikel
|
| 91 |
Carbon footprints evaluation for sustainable food processing system development: A comprehensive review
|
Shabir, Irtiqa
|
|
|
1-2 |
C |
p.
|
artikel
|
| 92 |
Cassava production practices in Ethiopia and its use as Ingredient for injera making
|
Bogale, Shiferaw
|
|
|
1-2 |
C |
p.
|
artikel
|
| 93 |
Challenges and technological requirements in agri-food waste upcycling: The case study of olive leaf extract
|
Krzywonos, Małgorzata
|
|
|
1-2 |
C |
p.
|
artikel
|
| 94 |
Changes in physicochemical and digestibility properties of foxtail millet prolamin after cooking, and novel antioxidant peptide identification from cooked foxtail millet prolamin
|
Fu, Yongxia
|
|
|
1-2 |
C |
p.
|
artikel
|
| 95 |
Characterization of all life stages of Tenebrio molitor: Envisioning innovative applications for this edible insect
|
Muñoz-Seijas, Nuno
|
|
|
1-2 |
C |
p.
|
artikel
|
| 96 |
Characterization of Cha-Kram leaf extract powder using ultrasound-assisted extraction and its application in gelatin-based film as biodegradable active film
|
Kumnerdsiri, Pudthaya
|
|
|
1-2 |
C |
p.
|
artikel
|
| 97 |
Characterization of dried pineapple (Ananas comosus L.) peel powder and its application as a novel functional food ingredient in cracker product
|
Mala, Thatchajaree
|
|
|
1-2 |
C |
p.
|
artikel
|
| 98 |
Characterization of nanostructured chitosan-PVA films and their effects on blueberries during storage
|
Correa-Pacheco, Zormy Nacary
|
|
|
1-2 |
C |
p.
|
artikel
|
| 99 |
Characterization of odor-active compounds of various pea preparations by GC-MS, GC-O, and their correlation with sensory attributes
|
Zhogoleva, Aleksandra
|
|
|
1-2 |
C |
p.
|
artikel
|
| 100 |
Chemical profiling, discriminant analysis, antioxidants, and anti-inflammatory activities of Lonicerae Japonicae Flos tea varieties
|
Wu, Jiao
|
|
|
1-2 |
C |
p.
|
artikel
|
| 101 |
Chemical, rheological and sensory characteristics of wheat bread enriched with chia (Salvia hispanica L.) seed gum
|
Al-Ali, Rawdah M.
|
|
|
1-2 |
C |
p.
|
artikel
|
| 102 |
Chitosan and gelatin based antimicrobial composite coatings functionalized with natural active agents for preservation of pork meat
|
Kalita, Sweety
|
|
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1-2 |
C |
p.
|
artikel
|
| 103 |
Cilentan Cichorium intybus L. organs: UHPLC-QqTOF-MS/MS analysis for new antioxidant scenario, exploitable locally and beyond
|
Piccolella, Simona
|
|
|
1-2 |
C |
p.
|
artikel
|
| 104 |
Classification of IPB variety of cayenne pepper genotypes using physical characteristics during the growing period until harvest using machine learning
|
Hafsah, Siti
|
|
|
1-2 |
C |
p.
|
artikel
|
| 105 |
Climate-resilient development: An approach to sustainable food production in sub-Saharan Africa
|
Fagbemi, Fisayo
|
|
|
1-2 |
C |
p.
|
artikel
|
| 106 |
Cocoa honey: Agro-industrial waste or underutilized cocoa by-product?
|
Guirlanda, Christiano Pedro
|
|
|
1-2 |
C |
p.
|
artikel
|
| 107 |
CO2 gas hydrate as an innovative leavening agent for baked goods
|
Frühling, Yvonne
|
|
|
1-2 |
C |
p.
|
artikel
|
| 108 |
Cold plasma pretreatment for transforming fruit and vegetable waste: A comprehensive review
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Combination of DNA barcoding, targeted metabolite profiling and multispectral imaging to identify mold species and metabolites in sliced bread
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Combined effect of temperature and pH on the structure and IgE-reactivity of Arginine Kinase from the edible insect Hermetia illucens
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Combined effects of zinc oxide nanoparticles and arbuscular mycorrhizal fungi on soybean yield, oil quality, and biochemical responses under drought stress
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Comparative analyses of the nutritional and antinutritional composition of pod flours from Neltuma spp. (Fabaceae, Caesalpinioideae) species from drylands of Mexico, Kenya and Tanzania
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Comparative evaluation of anthocyanin pigment yield and its attributes from Butterfly pea (Clitorea ternatea L.) flowers as prospective food colorant using different extraction methods
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Comparing early hemp food consumers to non-hemp food consumers to determine attributes of early adopters of a novel food using the Food Choice Questionnaire (FCQ) and the Food Neophobia Scale (FNS).
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Comparison of plastic and glass cages on volatile compounds in protein extracted from Protaetia brevitarsis larvae
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Comparison of standard and non-standard buckwheat groats for cooking, physicochemical and nutritional properties, and in vitro starch digestibility
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Comparison of ultrasound-assisted and conventional extraction for recovery of pectin from Gac (Momordica cochinchinensis) pulp
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Composition and physicochemical properties of commercial plant-based block-style products as alternatives to cheese
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Comprehensive chocolate aroma characterization in beverages containing jackfruit seed flours and cocoa powder
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Comprehensive comparative insights on physico-chemical characteristics, bioactive components, and therapeutic potential of pumpkin fruit
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Concentrations of fat-soluble vitamins and carotenoids in black soldier fly larvae (Hermetia Illucens) fed with fermented authorized and unauthorized biowaste in Europe
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Consumer intentions and willingness to pay for seaweed-fed cow's milk: The impact of attitude, knowledge, taste, and price
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Consumer perception of plant-based burger recipes studied by projective mapping
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Consumer perceptions and preferences for urban farming, hydroponics, and robotic cultivation: A case study on parsley
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Consumer preferences for meat blended with plant proteins – Empirical findings from Belgium
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Consumers’ perception and liking of breast fillets from broiler chickens fed diets including dehydrated microalgae (Arthrospira spp.) and Black soldier fly (Hermetia illucens)
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Consumers’ preferences for the attributes of plant-based meat in China: A best-worst scaling approach
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Consumers’ purchase intention for upcycled foods: Insights from Turkey
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Continuous flow microwave-assisted aqueous extraction of pomace phytoactives for production of protein-polyphenol particles and a protein-enriched ready-to-drink beverage
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Control of anthracnose (Colletotrichum gloeosporioides) growth in “Hass” avocado fruit using sachets filled with oregano oil-starch-capsules
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Control of mango decay using antifungal sachets containing of thyme oil/modified starch/agave fructans microcapsules
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Corrigendum to “Bench scale batch steam explosion of Florida red and white grapefruit juice processing residues” [Future Foods 3 (2021) 100020]
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Corrigendum to “Nutritional, nutraceutical attributes, microbiological and chemical safety of different varieties of dates—A review” [Future Foods, Volume 10, article number 100421]
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Corrigendum to “Rainbow trout (Oncorhynchus mykiss) proteins as a source of antioxidant peptides with promising anticancer activity” [Future Foods volume 10, article number 100509]
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Current trends in additive manufacturing based 4D food printing technology: A review
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Designing sustainable antioxidant and anti-inflammatory ingredients from seaweeds for functional gummies
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Detection of external defects of tomato crop using appearance parameters by convolutional neural networks
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Developing a green film from locust bean gum/carboxycellulose nanocrystal for fruit preservation
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Development and characterization of the nutritional profile and microbial safety of rice-nixtamalized corn grits blends as potential alternative staple for household consumption
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Development of an intelligent packaging material incorporating betacyanin from red beetroot extract into polyvinyl alcohol films
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Development of eco-friendly PVA/Sodium alginate/ carboxymethyl cellulose films enhanced with γ-oryzanol and clove oil as active packaging materials for oily foods preservation
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Development of fetal bovine serum substitute derived from egg for muscle satellite cell culture: A preliminary study
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Development of intelligent packaging from xyloglucan-chitosan modified film with betalains from dragon fruit (Hylocereus undatus) peels
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Development of seasoned green mussel (Perna viridis) with sodium reduction using stealth reduction approaches
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Dextran-enriched pea-based ingredient from a combined enzymatic and fermentative bioprocessing. Design of an innovative plant-based spread.
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Dietary inclusion of cyanobacteria Arthrospira (Spirulina platensis) spp. decreases the aggravating effect of hemin from red meat in a rat colorectal carcinogenesis model
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3D-printed rice cake for dysphagia diet: Effect of rice flour/κ-carrageenan/curdlan complex gel on structure, swallowability, and storage
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Editorial to the special issue on the 35th EFFoST international conference in future foods “Future Food for Healthy Individuals, Resilient Communities, and Global Food Security”
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Egyptian broomrape (Phelipanche aegyptiaca): From foe to friend? Evidence of high nutritional value and potential suitability for food use
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Single cell oils from oleaginous yeasts and metabolic engineering for potent cultivated lipids: A review with food application perspectives
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Six edible insect oils extracted by ultrasound-assisted: Physicochemical characteristics, aroma patterns and antioxidant properties
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Sorghum bicolor (L.) Moench a multifarious crop -fodder to therapeutic potential and biotechnological applications: A future food for the millennium
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Stabilization of antioxidant thyme-leaves extract (Thymus vulgaris) within biopolymers and its application in functional bread formulation
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Strategic addition of rosemary essential oil in natural rubber-toughened poly(lactic acid)/cinnamon oil blends for antimicrobial packaging
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Structural characterization and immune-enhancing properties of an acidic heteroglycan from Protaetia brevitarsis seulensis larvae
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Structural characterization and rheological analysis of Lentinus edodes mycelium (mycoprotein)–hydrocolloid composites for food formulation
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Structuring olive oil with ethyl cellulose of different molecular weights: Influence of concentration, viscosity and mixtures
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Study the functional nanophytosome based on tannic acid and vitamin D3
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Supercritical carbon dioxide and ethanol-assisted extraction of bioactive compounds from Bourbon, Catimor, and Caturra coffee pulp for maximized antioxidant and therapeutic properties
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Sustainability assessment of mobile juice processing unit: Farmers perspective
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Sustainability of insect-based feed and consumer willingness to pay for novel food: A stated preference study
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Sustainable development goals through reducing food loss and food waste: A comprehensive review
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Sustainable enzymatic extraction of high-purity chitin from button mushroom (Agaricus bisporus) off-production waste: Influence of alkaline pre-treatment on physicochemical properties
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Sustainable expansion: Capabilities for “New food source” - Companies
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Sustainable, functional food design: Characterizing and utilizing passion fruit by-product extract in anthocyanin-enriched delivery systems
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Sustainable materials for novel food packaging based on alginate, methylcellulose and glycerol films functionalized with gallic acid
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Swedish consumers’ perspectives on wild bilberries: Attitudes, associations, consumption patterns, and foraging behaviour
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Synergistical amelioration of muscle atrophy by modulating gut microbiota through the bioconversion of grape seed extract and whey using kefir lactic acid bacteria
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Synergistic potential of co-millinged edible argan oil (Argania spinosa L.) and oregano leaves (Origanum vulgare L.) in food applications
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Synthetic biology for future food: Research progress and future directions
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Tailored bioprocessing of brewers’ spent grain for the development of upcycled plant-based spoonable snacks
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Techno-economic assessment of plant-based meat analogue produced by the freeze alignment technique
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Techno-functional characteristics, mineral composition and antioxidant potential of dietary fiber extracted by sonication from different oat cultivars (Avena sativa)
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Technological and sensory properties of plant-based meat analogues containing fermented sunflower protein concentrate
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Technological prospecting: The case of cultured meat
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Textured vegetable protein from flaxseed press cake and pea – syntonizing chemical and structural properties
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Textured vegetable proteins (TVP): Future foods standing on their merits as meat alternatives
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Texture engineering of aquatic protein-based products via 3D food printing
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Texture‐modified meat for senior consumers varying meat type and mincing speed: effect of gender, age and nutritional information on sensory perception and preferences
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Texture modulation of starch-based materials using microfoaming-assisted 3D printing
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Texture properties of microwave post-processed 3D printed potato snack with different ingredients and infill structure
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Texturization of plant protein-based meat alternatives: Processing, base proteins, and other constructional ingredients
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Texturized vegetable protein from a faba bean protein concentrate and an oat fraction: Impact on physicochemical, nutritional, textural and sensory properties
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The carbon footprint of vegetable imports into Aruba: A closer look at sea and air transport
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The edible lotus (Nelumbo nucifera Gaertn.) and its byproducts as valuable source of natural antioxidants: A review of phytochemicals, health benefits, safety and food applications
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Huang, Jingxian
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The effect of corn starch and transglutaminase on quality improvement of soybean-based analog rice
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The effect of persuasive/possessing information regarding GMOs on consumer attitudes
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The effect of serum-free media on the metabolic yields and growth rates of C2C12 cells in the context of cultivated meat production
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The environmental impact of mycoprotein-based meat alternatives compared to plant-based meat alternatives: A systematic review
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The fate of phenolics, soysaponins, major isoflavones and antioxidant activity in soy milk by-product during conventional drying process
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The forgotten factor: Exploring consumer perceptions of artificial intelligence in the food and agriculture systems
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The future of algal proteins: Innovations in extraction and modifications, functional properties, and sustainable food applications
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The impact of COVID-19 on the small and medium dairy farms and comparative analysis of customers’ behavior in Armenia
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The impact of different bacterial blends on texture and flavour development in plant-based cheese
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The impact of supercritical carbon dioxide processing on the aroma and physicochemical properties of soybean flour
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The importance of local food products attributes in Brazil consumer's preferences
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The mountain product label: Choice drivers and price premium
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The nutritional profile of the yellow mealworm larvae (Tenebrio molitor) reared on four different substrates
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The potential of atmospheric dielectric barrier discharge (DBD) plasma method for beef thawing
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The potential of pulsed magnetic field to achieve microbial inactivation and enzymatic stability in foods: A concise critical review
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The production of functional γ-aminobutyric acid Malaysian soy sauce koji and moromi using the trio of Aspergillus oryzae NSK, Bacillus cereus KBC, and the newly identified Tetragenococcus halophilus KBC in liquid-state fermentation
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Thermal stabilization of banana peels for the preparation of soluble and insoluble dietary fiber
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Thermo-resistant films based on core-shell nanofibers loaded with phase change materials for butter packaging; fabrication, characterization, application
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The role of prior information on consumer acceptance of insect-based food and feed in Europe: evidence from a discrete choice experiment
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The roles of media ingredients in muscle cell culture for cultured meat production—A mini-review
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The safety assessment of microalgae-derived products as novel foods by the European Food Safety Authority
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The valorization of poppy seed cake for Pickering stabilization of functional ice creams
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Topic: Physicochemical, functional and antioxidant properties of cricket protein powders produced by microwave-assisted spouted bed drying
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Towards responsible production, consumption and food security in China: A review of the role of novel alternatives to meat protein
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Towards sustainable diet: An inquiry of plant-based diet using protective motivation theory
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Towards the expansion of the functional dairy market: Determining donkey milk value propositions and identifying possible consumers
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Toxicological risks of dairy proteins produced through cellular agriculture: Current state of knowledge, challenges and future perspectives
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Trends and ideas in technology, regulation and public acceptance of cultured meat
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Trends over the last 25 years and future research into smart packaging for food: A review
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Tuning the extraction methodology targeting protein-enriched fractions from red algae
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Turmeric extract-loaded-oil-in-water emulsion containing soy polysaccharide: Physical properties, bioactive abilities, stability, and in vitro gastrointestinal digestion
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UK consumers’ willingness to try and pay for eggs from insect-fed hens
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Ultrasound treatment improved the physicochemical properties of pea protein with pectin ink used for 3D printing
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Unconventional food plants: Nutritional aspects and perspectives for industrial applications
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Uncovering cocoa shell as a safe bioactive food ingredient: Nutritional and toxicological breakthroughs
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Unleashing customer empathy in the circular economy: Development of a high-calcium fish sausage prototype from fermented fish residue
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Unlocking critical nutritional potential: A comprehensive analysis of small indigenous fishes in Bangladesh and the development of ready-to-use fish products as balanced food
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Unlocking dairy traceability: Current trends, applications, and future opportunities
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Unlocking the nutritional profile of apricot (Prunus armeniaca L) kernel as a valuable by-product for future exploration
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Unlocking the potential of oil by-products: Investigating the influence of co-culture fermentation on phenolic acid degradation in side stream blends from oil and dairy industry
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Unraveling the functional potential of microbial resources and pulse-based matrices for sourdough breadmaking
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Untargeted metabolomic analysis of strawberries exposed to pulsed electric fields and cold plasma before postharvest storage
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Unveiling the anti-oxidative potential of fruits and vegetables waste in prolonging the shelf stability of vegetable oils
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Unveiling the credence value: Consumer premium for pesticide-free practices in organic winegrowing
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Unveiling the protein profile and techno-functional potential of edible cricket protein concentrates: A comparative study of different body parts
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Upcycling supercritical-CO2-defatted tiger nut milk Co-products into pork burgers: A sustainable fat replacer with enhanced quality properties
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Use of a coaxial nozzle-assisted 3D printing and ionic crosslinking to control the texture of a mycoprotein-based food product
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Use of a dual biosensor for identification of novel secretion signal peptides and efficient screening of precision fermentation production strains.
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Use of edible alginate and limonene-liposome coatings for shelf-life improvement of blackberries
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Use of reuterin to inhibit mold growth and preserve quality attributes of strawberries during cold storage
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Using dates (Phoenix dactylifera l.) to improve energy metabolism in fatigue-induced Sprague Dawley rats
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Utilization of flaxseed by-product to develop a healthy brown rice extruded snack and identification of its physicochemical properties
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UV-C induced modification of heat-cured soy protein films: Mechanical, optical, barrier, and morphological properties
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Valorisation of industrial food waste into sustainable aquaculture feeds
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Valorisation potential and challenges of food side product streams for food applications: A review using the example of Switzerland
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Valorization of Bombyx mori pupae and Moringa oleifera leaf as sources of alternative protein: Structural, functional and antioxidant properties
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Valorization of food industry waste and by-products using 3D printing: A study on the development of value-added functional cookies
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