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 |
|
|
6 |
C |
p. |
artikel |
2 |
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. |
|
|
6 |
C |
p. |
artikel |
3 |
Adjusting the stickiness of concentrated pea protein – apple pectin systems via the biopolymer mixing ratio
|
Moll, Pascal |
|
|
6 |
C |
p. |
artikel |
4 |
Agro-ecological distribution and consumption of wild harvested edible insects, fruits, and vegetables in rural Zimbabwe
|
Macheka, Lesley |
|
|
6 |
C |
p. |
artikel |
5 |
Application of ultrasound treatment to improve the technofunctional properties of hemp protein isolate
|
Liu, Xinye |
|
|
6 |
C |
p. |
artikel |
6 |
Bioactive compounds and antioxidant activities in peeled and unpeeled sweetpotato roots of different varieties and clones in Uganda
|
Amagloh, Flora Christine |
|
|
6 |
C |
p. |
artikel |
7 |
Blending side streams. A potential solution to reach a resource efficient, circular, zero-waste food system
|
Raak, Norbert |
|
|
6 |
C |
p. |
artikel |
8 |
Candying process for enhancing pre-waste watermelon rinds to increase food sustainability
|
Maletti, Laura |
|
|
6 |
C |
p. |
artikel |
9 |
Cassava production practices in Ethiopia and its use as Ingredient for injera making
|
Bogale, Shiferaw |
|
|
6 |
C |
p. |
artikel |
10 |
Combination of DNA barcoding, targeted metabolite profiling and multispectral imaging to identify mold species and metabolites in sliced bread
|
Ollinger, Nicole |
|
|
6 |
C |
p. |
artikel |
11 |
Commercialization of cultured meat products: Current status, challenges, and strategic prospects
|
Ye, Yongli |
|
|
6 |
C |
p. |
artikel |
12 |
Comparative evaluation of anthocyanin pigment yield and its attributes from Butterfly pea (Clitorea ternatea L.) flowers as prospective food colorant using different extraction methods
|
Netravati, |
|
|
6 |
C |
p. |
artikel |
13 |
Comprehensive chocolate aroma characterization in beverages containing jackfruit seed flours and cocoa powder
|
Spada, Fernanda Papa |
|
|
6 |
C |
p. |
artikel |
14 |
Computational fluid dynamics modeling of cell cultures in bioreactors and its potential for cultivated meat production—A mini-review
|
Cantarero Rivera, Fernando José |
|
|
6 |
C |
p. |
artikel |
15 |
Consumer perception of plant-based burger recipes studied by projective mapping
|
Birke Rune, Christina J. |
|
|
6 |
C |
p. |
artikel |
16 |
Consumers’ purchase intention for upcycled foods: Insights from Turkey
|
Yilmaz, Ece |
|
|
6 |
C |
p. |
artikel |
17 |
Effects of incorporation of hempseed meal on the quality attributes of chicken sausage
|
Sun, Guoxiao |
|
|
6 |
C |
p. |
artikel |
18 |
Environmental and economic life cycle evaluation of potential energy efficiency measures on Latvian fish supply chain
|
Diaz, Fabian |
|
|
6 |
C |
p. |
artikel |
19 |
Erratum to “A survey of willingness to consume insects and a measure of college student perceptions of insect consumption using Q methodology” [Future Foods, 4 (2021) 100046]
|
Reed, Melissa |
|
|
6 |
C |
p. |
artikel |
20 |
Erratum to “Continuous flow microwave-assisted aqueous extraction of pomace phytoactives for production of protein-polyphenol particles and a protein-enriched ready-to-drink beverage” [Future Foods, 5 (2021) 100137]
|
Hoskin, Roberta Targino |
|
|
6 |
C |
p. |
artikel |
21 |
Erratum to “Effect of oxygen tolerant probiotic strain, stabilizers and copper addition on the storage stability of Aloe vera supplemented synbiotic lassi” [Future Foods, 3 (2021) 100021]
|
Kumar, Ajay |
|
|
6 |
C |
p. |
artikel |
22 |
Erratum to “Gluten-free bakery products: Cookies made from different Vicia faba bean varieties” [Future Foods, 4 (2021) 100038]
|
Schmelter, Linda |
|
|
6 |
C |
p. |
artikel |
23 |
Erratum to “Market mapping of plant-based milk alternatives by using sensory (RATA) and GC analysis” [Future Foods, 4 (2021) 100049]
|
Vaikma, Helen |
|
|
6 |
C |
p. |
artikel |
24 |
Erratum to “Meat analogues from a faba bean concentrate can be generated by high moisture extrusion” [Future Foods, 3 (2021) 100014]
|
do Carmo, Cátia Saldanha |
|
|
6 |
C |
p. |
artikel |
25 |
Erratum to “Meat substitution in burgers: nutritional scoring, sensorial testing, and Life Cycle Assessment” [Future Foods, 4 (2021) 100042]
|
Smetana, Sergiy |
|
|
6 |
C |
p. |
artikel |
26 |
Erratum to “Physicochemical, textural, and sensorial properties of fibrous meat analogs from oat-pea protein blends extruded at different moistures, temperatures, and screw speeds” [Future Foods, 4 (2021) 100092]
|
Kaleda, Aleksei |
|
|
6 |
C |
p. |
artikel |
27 |
Erratum to “Valorization of food industry waste and by-products using 3D printing: A study on the development of value-added functional cookies” [Future Foods, 4 (2021) 100036]
|
Jagadiswaran, Bhagya |
|
|
6 |
C |
p. |
artikel |
28 |
Extraction, characterisation and functional applications of sustainable alternative protein sources for future foods: A review
|
Munialo, Claire D |
|
|
6 |
C |
p. |
artikel |
29 |
Extraction of protein from juice blend of grass and clover pressed by a pilot pressing facility combined with a pulsed electric field treatment
|
Guo, Xiaoai |
|
|
6 |
C |
p. |
artikel |
30 |
Functional and physical properties of commercial pulse proteins compared to soy derived protein
|
Ma, Kai Kai |
|
|
6 |
C |
p. |
artikel |
31 |
High-energy cookies for undernourished adolescents: In vivo rat assay of protein quality and evaluation of storage conditions on cookies shelf-life
|
Varghese, Cinu |
|
|
6 |
C |
p. |
artikel |
32 |
Impact of defatting and drying methods on the overall liking and sensory profile of a cereal bar incorporating edible insect species
|
Ribeiro, José Carlos |
|
|
6 |
C |
p. |
artikel |
33 |
Impact of ripening, harvest season, and the nature of solvents on antioxidant capacity, flavonoid, and p-synephrine concentrations in Citrus aurantium extracts from residue
|
Estrada-Sierra, Nancy Abril |
|
|
6 |
C |
p. |
artikel |
34 |
Individual differences in sensitivity to bitterness focusing on oat and pea preparations
|
Vaikma, Helen |
|
|
6 |
C |
p. |
artikel |
35 |
Induction of defense mechanisms in avocado using Mexican oregano oil-based antifungal sachet
|
Colín-Chávez, Citlali |
|
|
6 |
C |
p. |
artikel |
36 |
In reply to: “Plant-based animal product alternatives are healthier and more environmentally sustainable than animal products” by C.J. Bryant (Future Foods 2022, 6, 100174)
|
Loveday, Simon M. |
|
|
6 |
C |
p. |
artikel |
37 |
Is Gigartina a potential source of food protein and functional peptide-based ingredients? Evaluating an industrial, pilot-scale extract by proteomics and bioinformatics
|
Gregersen Echers, Simon |
|
|
6 |
C |
p. |
artikel |
38 |
Jelly candy enriched with BRS Violeta grape juice: Anthocyanin retention and sensory evaluation
|
Nishiyama-Hortense, Yara Paula de Oliveira |
|
|
6 |
C |
p. |
artikel |
39 |
Maillard reaction between pea protein isolate and maltodextrin via wet-heating route for emulsion stabilisation
|
Zhang, Zijia |
|
|
6 |
C |
p. |
artikel |
40 |
Microalgae-based food: Purchase intentions and willingness to pay
|
Maehle, Natalia |
|
|
6 |
C |
p. |
artikel |
41 |
Microalgae-based products: Food and public health
|
Ferreira de Oliveira, Ana Paula |
|
|
6 |
C |
p. |
artikel |
42 |
Narrow-leafed lupin (Lupinus angustifolius L.): Characterization of emulsification and fibre properties
|
Arzami, Anis N. |
|
|
6 |
C |
p. |
artikel |
43 |
Physicochemical and functional properties of buckwheat (Fagpopyrum esculentum Moench) albumin
|
Ninomiya, Kazumi |
|
|
6 |
C |
p. |
artikel |
44 |
Physicochemical and rheological properties of commercial almond-based yoghurt alternatives to dairy and soy yoghurts
|
Devnani, Bhanu |
|
|
6 |
C |
p. |
artikel |
45 |
Plant-based animal product alternatives are healthier and more environmentally sustainable than animal products
|
Bryant, Christopher J. |
|
|
6 |
C |
p. |
artikel |
46 |
Responses of the human gut microbiota to physiologically digested insect powders or isolated chitin thereof
|
Refael, Gil |
|
|
6 |
C |
p. |
artikel |
47 |
RETRACTED: Consumer behavior towards nanopackaging ‐ A new trend in the food industry
|
Siddiqui, Shahida Anusha |
|
|
6 |
C |
p. |
artikel |
48 |
RFID-based sensing in smart packaging for food applications: A review
|
Zuo, Jinsong |
|
|
6 |
C |
p. |
artikel |
49 |
Sorghum bicolor (L.) Moench a multifarious crop -fodder to therapeutic potential and biotechnological applications: A future food for the millennium
|
Meena, Kanti |
|
|
6 |
C |
p. |
artikel |
50 |
Technological prospecting: The case of cultured meat
|
Fernandes, Alice Munz |
|
|
6 |
C |
p. |
artikel |
51 |
Textured vegetable proteins (TVP): Future foods standing on their merits as meat alternatives
|
Baune, Marie-Christin |
|
|
6 |
C |
p. |
artikel |
52 |
Texture‐modified meat for senior consumers varying meat type and mincing speed: effect of gender, age and nutritional information on sensory perception and preferences
|
Talens, Clara |
|
|
6 |
C |
p. |
artikel |
53 |
The versatility of pulses: Are consumption and consumer perception in different European countries related to the actual climate impact of different pulse types?
|
Henn, Katharina |
|
|
6 |
C |
p. |
artikel |
54 |
Towards responsible production, consumption and food security in China: A review of the role of novel alternatives to meat protein
|
Zhu, Ying |
|
|
6 |
C |
p. |
artikel |