| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
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
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Sharma, Abhinav
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4 |
C |
p.
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artikel
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| 2 |
A comprehensive study of physical, antimicrobial and emulsifying properties of self-assembled chitosan/lecithin complexes produced in aqueous media
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de Toledo, Antônio Matias Navarrete
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4 |
C |
p.
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artikel
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| 3 |
Analyzing the most promising innovations in food printing. Programmable food texture and 4D foods
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Oral, M.O.
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4 |
C |
p.
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artikel
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| 4 |
Anti-hyperlipidemic effect of oils from Sesamum indicum L. and Vicia faba L. on male Wistar rats
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Khatun, Holima
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4 |
C |
p.
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artikel
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| 5 |
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
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Viscusi, Gianluca
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4 |
C |
p.
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artikel
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| 6 |
A review on nutritional, bioactive, toxicological properties and preservation of edible flowers
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Purohit, Soumya Ranjan
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4 |
C |
p.
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artikel
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| 7 |
Assessment of coffee waste in formulation of substrate for oyster mushrooms Pleurotus pulmonarius and Pleurotus floridanus
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Chai, Woon Yao
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4 |
C |
p.
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artikel
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| 8 |
A survey of willingness to consume insects and a measure of college student perceptions of insect consumption using Q methodology
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Reed, Melissa
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4 |
C |
p.
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artikel
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| 9 |
Bioactivity and bioaccessibility of phenolic compounds from Brazilian fruit purees
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Stafussa, Ana Paula
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4 |
C |
p.
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artikel
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| 10 |
Biodegradable medicated chewing gum: A modernized system for delivering bioactive compounds
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Thivya, Perumal
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4 |
C |
p.
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artikel
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| 11 |
Capsaicin content in red habanero chilli (Capsicum chinense Jacq.) and its preservation after drying process
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Palma-Orozco, Gisela
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4 |
C |
p.
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artikel
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| 12 |
Cocoa honey: Agro-industrial waste or underutilized cocoa by-product?
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Guirlanda, Christiano Pedro
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4 |
C |
p.
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artikel
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| 13 |
Comparison of ultrasound-assisted and conventional extraction for recovery of pectin from Gac (Momordica cochinchinensis) pulp
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Tran, Thuy T B
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4 |
C |
p.
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artikel
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| 14 |
Composition and physicochemical properties of commercial plant-based block-style products as alternatives to cheese
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Grasso, N.
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4 |
C |
p.
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artikel
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| 15 |
Consequences of non-thermal cold plasma treatment on meat and dairy lipids – A review
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Jadhav, Harsh B.
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4 |
C |
p.
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artikel
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| 16 |
Consumer knowledge about protein sources and consumers’ openness to feeding micro-algae and insects to pigs and poultry
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Weinrich, R.
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4 |
C |
p.
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artikel
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| 17 |
Consumer preferences for meat blended with plant proteins – Empirical findings from Belgium
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Profeta, Adriano
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4 |
C |
p.
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artikel
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| 18 |
Conversion of milk lactose to galacto-oligosaccharides by enzymes to produce prebiotic enriched cheese
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Raza, Awais
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4 |
C |
p.
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artikel
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| 19 |
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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Dorado, Christina
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4 |
C |
p.
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artikel
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| 20 |
Costus pictus–transition from a medicinal plant to functional food: A review
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Selvakumarasamy, Saranya
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4 |
C |
p.
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artikel
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| 21 |
Developing a green film from locust bean gum/carboxycellulose nanocrystal for fruit preservation
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Li, Tingting
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4 |
C |
p.
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artikel
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| 22 |
Effect of enzymatically hydrolysed brewers’ spent grain supplementation on the rheological, textural and sensory properties of muffins
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Cermeño, Maria
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4 |
C |
p.
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artikel
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| 23 |
Effect of plant protein extrudates on hybrid meatballs – Changes in nutritional composition and sustainability
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Baune, Marie-Christin
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4 |
C |
p.
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artikel
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| 24 |
Effect of thermal and ultrasonic treatments on technological and physicochemical characteristics of fibrous residues from ahipa and cassava starch extraction
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Strack, K.N.
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4 |
C |
p.
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artikel
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| 25 |
Emerging techniques for the processing and preservation of edible flowers
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Shantamma, S
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4 |
C |
p.
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artikel
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| 26 |
Enzymatic reduction of galactooligosaccharide content of faba bean and yellow pea ingredients and food products
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Nyyssölä, Antti
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4 |
C |
p.
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artikel
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| 27 |
Exploring cultural concepts of meat and future predictions on the timeline of cultured meat
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Hansen, Jiqing
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4 |
C |
p.
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artikel
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| 28 |
Extraction and characterization of polyphenolic compounds and potassium hydroxycitrate from Hibiscus sabdariffa
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Singh, Manisha
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4 |
C |
p.
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artikel
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| 29 |
Extraction of lipids from insect powders using a one-step organic solvent extraction process
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Rose, Alleda
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4 |
C |
p.
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artikel
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| 30 |
Formulation of functional crackers enriched with fermented soybean (tempeh) paste: rheological and microstructural properties
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Nicole, Tan Zhi Hui
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4 |
C |
p.
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artikel
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| 31 |
Fortification of coconut water with microencapsulated grape pomace extract towards a novel electrolyte beverage: Biological, sensorial and quality aspects
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Costa, Joana R.
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4 |
C |
p.
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artikel
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| 32 |
Fructooligosaccharide decreases the production of uremic toxin precursor through modulating gut microbes mediated tyrosine metabolism pathway
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Lu, Jingbo
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4 |
C |
p.
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artikel
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| 33 |
Gluten-free bakery products: Cookies made from different Vicia faba bean varieties
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Schmelter, Linda
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4 |
C |
p.
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artikel
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| 34 |
How the temperature and salt content of food simulant affect the release of tyrosol or phenolic acids from bioactive films?
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Benbettaieb, Nasreddine
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4 |
C |
p.
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artikel
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| 35 |
Introducing mealworm as an ingredient in crisps and pâtés – sensory characterization and consumer liking
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Wendin, K.
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4 |
C |
p.
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artikel
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| 36 |
In vitro study to evaluate anti-inflammatory properties of sorghum extract supplemented bread
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Afrin, Seemab
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4 |
C |
p.
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artikel
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| 37 |
Iridoids of fenugreek (Trigonella-foenum-graecum L.) seed extract detected via LC-QTOF-MS analysis
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Akbari, Sweeta
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4 |
C |
p.
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artikel
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| 38 |
Lipase-produced omega-3 acylglycerols for the fortification and stabilization of extra virgin olive oil using hydroxytyrosyl palmitate
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Gunathilake, Tharuka
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4 |
C |
p.
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artikel
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| 39 |
Manufacturing natural blue colorant from genipin-crosslinked milk proteins: Does the heat treatment applied to raw milk influence the production of blue compounds?
|
Neves, Maria Isabel Landim
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4 |
C |
p.
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artikel
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| 40 |
Market mapping of plant-based milk alternatives by using sensory (RATA) and GC analysis
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Vaikma, Helen
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4 |
C |
p.
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artikel
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| 41 |
Meat substitution in burgers: nutritional scoring, sensorial testing, and Life Cycle Assessment
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Smetana, Sergiy
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4 |
C |
p.
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artikel
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| 42 |
Microbial health hazards of recycling food waste as animal feed
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Dame-Korevaar, Anita
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4 |
C |
p.
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artikel
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| 43 |
New sustainable perspectives for “Coffee Wastewater” and other by-products: A critical review
|
Campos, Renata Cássia
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4 |
C |
p.
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artikel
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| 44 |
Non-conventional nuts: An overview of reported composition and bioactivity and new approaches for its consumption and valorization of co-products
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Polmann, Gabriela
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4 |
C |
p.
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artikel
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| 45 |
Oat protein as plant-derived gelling agent: Properties and potential of modification
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Brückner-Gühmann, Monika
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4 |
C |
p.
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artikel
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| 46 |
Partitioning of nutritional and bioactive compounds between the kernel, hull and husk of five new chickpea genotypes grown in Australia
|
Johnson, Joel B.
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4 |
C |
p.
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artikel
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| 47 |
Perceived healthiness of foods: A systematic review of qualitative studies
|
Pinto, Vinícius Rodrigues Arruda
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4 |
C |
p.
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artikel
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| 48 |
Perturbations associated with hungry gut microbiome and postbiotic perspectives to strengthen the microbiome health
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Kaur, Simardeep
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4 |
C |
p.
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artikel
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| 49 |
Phospholipid recovery from sweet whey and whey protein concentrate: Use of electrodialysis with bipolar membrane combined with a dilution factor as an ecoefficient method
|
Faucher, Mélanie
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4 |
C |
p.
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artikel
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| 50 |
Physicochemical, textural, and sensorial properties of fibrous meat analogs from oat-pea protein blends extruded at different moistures, temperatures, and screw speeds
|
Kaleda, Aleksei
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4 |
C |
p.
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artikel
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| 51 |
Product development and environmental impact of an insect-based milk alternative
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Tello, Ana
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4 |
C |
p.
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artikel
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| 52 |
Protein extraction yield, lipid composition, and emulsifying properties of aqueous extracts of Rhynchophorus phoenicis larvae extracted at pH 3.0 to 10.0.
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Fogang Mba, Aymar Rodrigue
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4 |
C |
p.
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artikel
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| 53 |
Quality and safety of the Coalho cheese using a new edible coating based on the Ziziphus joazeiro fruit pulp
|
Leandro, Giliel Rodrigues
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4 |
C |
p.
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artikel
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| 54 |
Recent trends in submerged cultivation of mushrooms and their application as a source of nutraceuticals and food additives
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Bakratsas, Georgios
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4 |
C |
p.
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artikel
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| 55 |
Stability and rheological properties of water-in-oil (W/O) emulsions prepared with a soyasaponin-PGPR system
|
Pan, Yueying
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4 |
C |
p.
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artikel
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| 56 |
Statistical approach to reveal propolis as a potential biopreservative for fruit juices
|
Chang, Zhi Qing
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4 |
C |
p.
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artikel
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| 57 |
Sustainability assessment of mobile juice processing unit: Farmers perspective
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Zdravkovic, Milena
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4 |
C |
p.
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artikel
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| 58 |
The effect of persuasive/possessing information regarding GMOs on consumer attitudes
|
Stanton, John
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4 |
C |
p.
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artikel
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| 59 |
The fate of phenolics, soysaponins, major isoflavones and antioxidant activity in soy milk by-product during conventional drying process
|
Davy, Philip
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4 |
C |
p.
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artikel
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| 60 |
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
|
Shin Yee, Chong
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4 |
C |
p.
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artikel
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| 61 |
Use of edible alginate and limonene-liposome coatings for shelf-life improvement of blackberries
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Joshi, Prabesh
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4 |
C |
p.
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artikel
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| 62 |
Using dates (Phoenix dactylifera l.) to improve energy metabolism in fatigue-induced Sprague Dawley rats
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Kadum, Hana
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4 |
C |
p.
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artikel
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| 63 |
Valorization of food industry waste and by-products using 3D printing: A study on the development of value-added functional cookies
|
Jagadiswaran, Bhagya
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4 |
C |
p.
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artikel
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