| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Advances in High-Pressure Processing of Fish Muscles
|
Truong, Binh Q.
|
|
2014
|
|
2 |
p. 109-129
|
artikel
|
| 2 |
Alternative Strategy on Control of Postharvest Diseases of Mango (Mangifera indica L.) by Use of Low Dose of Ultraviolet-C Irradiation
|
Terao, Daniel
|
|
2014
|
|
2 |
p. 171-175
|
artikel
|
| 3 |
A Meta-study of the Permeance of Perforated Packaging Films to Oxygen and Carbon Dioxide
|
Oliveira, J. C.
|
|
|
|
2 |
p. 328-352
|
artikel
|
| 4 |
An Overview Focusing on Food Liposomes and Their Stability to Electric Fields
|
Jara-Quijada, Erick
|
|
|
|
2 |
p. 292-306
|
artikel
|
| 5 |
An Overview on the Applications of Typical Non-linear Algorithms Coupled With NIR Spectroscopy in Food Analysis
|
Zareef, Muhammad
|
|
|
|
2 |
p. 173-190
|
artikel
|
| 6 |
Application of CO2 in Perna perna Mussel: Evaluation of Absorption Mechanism During Soluble Gas Stabilization (SGS) Process
|
Lima, Marieli de
|
|
2014
|
|
2 |
p. 250-257
|
artikel
|
| 7 |
Application of Graphical Optimization, Desirability, and Multiple Response Functions in the Extraction of Food Bioactive Compounds
|
Boateng, Isaac Duah
|
|
|
|
2 |
p. 309-328
|
artikel
|
| 8 |
Application of Induction Heating in Food Processing and Cooking
|
El-Mashad, Hamed M.
|
|
2016
|
|
2 |
p. 82-90
|
artikel
|
| 9 |
Application of Non-conventional Extraction Methods: Toward a Sustainable and Green Production of Valuable Compounds from Mushrooms
|
Roselló-Soto, Elena
|
|
2015
|
|
2 |
p. 214-234
|
artikel
|
| 10 |
Applications of Plastic Films for Modified Atmosphere Packaging of Fruits and Vegetables: A Review
|
Mangaraj, S.
|
|
2009
|
|
2 |
p. 133-158
|
artikel
|
| 11 |
Applications of Pulsed Electric Field Treatments for the Enhancement of Mass Transfer from Vegetable Tissue
|
Donsì, Francesco
|
|
2010
|
|
2 |
p. 109-130
|
artikel
|
| 12 |
A Review on Methods and Theories to Describe the Glass Transition Phenomenon: Applications in Food and Pharmaceutical Products
|
Abiad, M. G.
|
|
2009
|
|
2 |
p. 105-132
|
artikel
|
| 13 |
A Review on Ozone-Based Treatments for Fruit and Vegetables Preservation
|
Miller, Fátima A.
|
|
2013
|
|
2 |
p. 77-106
|
artikel
|
| 14 |
Assessing the Pressure’s Direct Contribution to the Efficacy of Pressure-Assisted Thermal Sterilization
|
Peleg, Micha
|
|
|
|
2 |
p. 201-211
|
artikel
|
| 15 |
Berry Drying: Mechanism, Pretreatment, Drying Technology, Nutrient Preservation, and Mathematical Models
|
Sun, Yanan
|
|
2019
|
|
2 |
p. 61-77
|
artikel
|
| 16 |
Better Nutrients and Therapeutics Delivery in Food Through Nanotechnology
|
Kaya-Celiker, Hande
|
|
2012
|
|
2 |
p. 114-123
|
artikel
|
| 17 |
Bioimpedance: A Review for Food Processing
|
Pliquett, Uwe
|
|
2010
|
|
2 |
p. 74-94
|
artikel
|
| 18 |
Classical and Recent Applications of Membrane Processes in the Food Industry
|
Charcosset, Catherine
|
|
|
|
2 |
p. 322-343
|
artikel
|
| 19 |
Classic and Reaction-Diffusion Models Used in Modified Atmosphere Packaging (MAP) of Fruit and Vegetables
|
Badillo, Guillermo M.
|
|
|
|
2 |
p. 209-228
|
artikel
|
| 20 |
Computer Vision for Real-Time Control in Drying
|
Martynenko, Alex
|
|
2017
|
|
2 |
p. 91-111
|
artikel
|
| 21 |
Consumer Sensory Characterization of Cooked Ham Using the Check-All-That-Apply (CATA) Methodology
|
Henrique, N. A.
|
|
2014
|
|
2 |
p. 265-273
|
artikel
|
| 22 |
Correction to: The Thermal Death Time Concept and Its Implications Revisited
|
Peleg, Micha
|
|
|
|
2 |
p. 304
|
artikel
|
| 23 |
Drying Technologies: Vehicle to High-Quality Herbs
|
Orphanides, Antia
|
|
2015
|
|
2 |
p. 164-180
|
artikel
|
| 24 |
Editorial
|
Vorobiev, Eugène
|
|
2010
|
|
2 |
p. 51
|
artikel
|
| 25 |
Effect of High Hydrostatic Pressure on the Content of Phytochemical Compounds and Antioxidant Activity of Prickly Pears (Opuntia ficus-indica) Beverages
|
Jiménez-Aguilar, Dulce María
|
|
2015
|
|
2 |
p. 198-208
|
artikel
|
| 26 |
Effect of High-Temperature Short-Time ‘Micronization’ of Grains on Product Quality and Cooking Characteristics
|
Deepa, C.
|
|
2015
|
|
2 |
p. 201-213
|
artikel
|
| 27 |
Effect of Nonthermal Processing on the Structural and Techno-Functional Properties of Bovine α-Lactalbumin
|
Hernández-Sánchez, Humberto
|
|
|
|
2 |
p. 187-195
|
artikel
|
| 28 |
Effect of Process Variables on the Production of Flaxseed Oil Emulsions by Cross-Flow Membrane Emulsification
|
Candéa, Tatiana V.
|
|
2014
|
|
2 |
p. 258-264
|
artikel
|
| 29 |
Effect of Ultrasound on Quality of Fresh-Cut Potatoes During Refrigerated Storage
|
Amaral, R. D. A.
|
|
2014
|
|
2 |
p. 176-184
|
artikel
|
| 30 |
Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb Sausages
|
Szerman, Natalia
|
|
2014
|
|
2 |
p. 241-249
|
artikel
|
| 31 |
Electrofiltration of Biopolymers
|
Gözke, Gözde
|
|
2010
|
|
2 |
p. 131-146
|
artikel
|
| 32 |
Electrolyzed Oxidizing Water and Its Applications as Sanitation and Cleaning Agent
|
Iram, Attia
|
|
|
|
2 |
p. 411-427
|
artikel
|
| 33 |
Electromagnetic Freezing in a Widespread Frequency Range of Alternating Magnetic Fields
|
Rodríguez, A. C.
|
|
2019
|
|
2 |
p. 93-103
|
artikel
|
| 34 |
Electroporation of Cell Membranes: The Fundamental Effects of Pulsed Electric Fields in Food Processing
|
Saulis, Gintautas
|
|
2010
|
|
2 |
p. 52-73
|
artikel
|
| 35 |
Electrospraying: a Novel Technique for Efficient Coating of Foods
|
Khan, Muhammad Kashif Iqbal
|
|
2016
|
|
2 |
p. 112-119
|
artikel
|
| 36 |
Engineering Properties of Polymeric-Based Antimicrobial Films for Food Packaging: A Review
|
Bastarrachea, Luis
|
|
2011
|
|
2 |
p. 79-93
|
artikel
|
| 37 |
Enhanced Extraction from Solid Foods and Biosuspensions by Pulsed Electrical Energy
|
Vorobiev, Eugene
|
|
2010
|
|
2 |
p. 95-108
|
artikel
|
| 38 |
Enzyme Immobilization by Amperometric Biosensors with TiO2 Nanoparticles Used to Detect Phenol Compounds
|
Romero-Arcos, M.
|
|
2015
|
|
2 |
p. 235-250
|
artikel
|
| 39 |
Foaming Characteristics of Beverages and Its Relevance to Food Processing
|
Deotale, Shweta
|
|
|
|
2 |
p. 229-250
|
artikel
|
| 40 |
Food Engineering at Multiple Scales: Case Studies, Challenges and the Future—A European Perspective
|
Roos, Yrjö H.
|
|
2015
|
|
2 |
p. 91-115
|
artikel
|
| 41 |
Food Preservation by Pulsed Electric Fields: An Engineering Perspective
|
Morales-de la Peña, M.
|
|
2011
|
|
2 |
p. 94-107
|
artikel
|
| 42 |
Heat and Mass Transfer Modeling for Microbial Food Safety Applications in the Meat Industry: A Review
|
Cepeda, J. F.
|
|
2013
|
|
2 |
p. 57-76
|
artikel
|
| 43 |
High- and Low-Energy Emulsifications for Food Applications: A Focus on Process Parameters
|
Santana, R. C.
|
|
2013
|
|
2 |
p. 107-122
|
artikel
|
| 44 |
High-Pressure Impregnation of Foods: Technology and Modelling Approaches
|
Vatankhah, Hamed
|
|
|
|
2 |
p. 212-228
|
artikel
|
| 45 |
High Value-added Products Recovery from Sugar Processing By-products and Residuals by Green Technologies: Opportunities, Challenges, and Prospects
|
Gharib-Bibalan, Saadi
|
|
2018
|
|
2 |
p. 95-111
|
artikel
|
| 46 |
Hydrophobic Biopolymer-Based Films: Strategies, Properties, and Food Applications
|
Cui, Congli
|
|
|
|
2 |
p. 360-379
|
artikel
|
| 47 |
Improvement of Water Transport and Carotenoid Retention During Drying of Papaya by Applying Ultrasonic Osmotic Pretreatment
|
Azoubel, Patrícia Moreira
|
|
2015
|
|
2 |
p. 185-192
|
artikel
|
| 48 |
Influence of Drying Processes and Pretreatments on Nutritional and Bioactive Characteristics of Dried Vegetables: A Review
|
Oliveira, Sara M.
|
|
2015
|
|
2 |
p. 134-163
|
artikel
|
| 49 |
Interactions of Non-Thermal Atmospheric Pressure Plasma with Solid and Liquid Food Systems: A Review
|
Surowsky, Björn
|
|
2014
|
|
2 |
p. 82-108
|
artikel
|
| 50 |
Is There a Need for the Come-Up Time Correction Factor in Ball’s Formula Method? A Critical Analysis
|
Simpson, Ricardo
|
|
2012
|
|
2 |
p. 107-113
|
artikel
|
| 51 |
Lactic Acid Bacteria Antimicrobial Compounds: Characteristics and Applications
|
Reis, J. A.
|
|
2012
|
|
2 |
p. 124-140
|
artikel
|
| 52 |
Manufacturing of Short-Chain Fructooligosaccharides: from Laboratory to Industrial Scale
|
Sánchez-Martínez, María José
|
|
|
|
2 |
p. 149-172
|
artikel
|
| 53 |
Markers and Mechanisms of Deterioration Reactions in Dairy Products
|
Fan, Xiaoxue
|
|
|
|
2 |
p. 230-241
|
artikel
|
| 54 |
Mass Transfer During Osmotic Dehydration of Fruits and Vegetables: Process Factors and Non-Thermal Methods
|
González-Pérez, Julio E.
|
|
|
|
2 |
p. 344-374
|
artikel
|
| 55 |
Mass Transfer in Osmotic Dehydration of Food Products: Comparison Between Mathematical Models
|
Assis, Fernanda R.
|
|
2015
|
|
2 |
p. 116-133
|
artikel
|
| 56 |
Material Properties and Tableting of Fruit Powders
|
Aziz, M. G.
|
|
2018
|
|
2 |
p. 66-80
|
artikel
|
| 57 |
Meat Alternatives: Evolution, Structuring Techniques, Trends, and Challenges
|
Vallikkadan, Muhammed Shijas
|
|
|
|
2 |
p. 329-359
|
artikel
|
| 58 |
Microbial Dose-Response Curves and Disinfection Efficacy Models Revisited
|
Peleg, Micha
|
|
|
|
2 |
p. 305-321
|
artikel
|
| 59 |
Microtechnological Tools to Achieve Sustainable Food Processes, Products, and Ingredients
|
Schroën, Karin
|
|
|
|
2 |
p. 101-120
|
artikel
|
| 60 |
Microwave Drying of Food and Agricultural Materials: Basics and Heat and Mass Transfer Modeling
|
Feng, Hao
|
|
2012
|
|
2 |
p. 89-106
|
artikel
|
| 61 |
Monitoring Visual Properties of Food in Real Time During Food Drying
|
Iheonye, Anthony C.
|
|
|
|
2 |
p. 242-260
|
artikel
|
| 62 |
Multiphysics Simulation of Innovative Food Processing Technologies
|
Knoerzer, Kai
|
|
2014
|
|
2 |
p. 64-81
|
artikel
|
| 63 |
Novel Sensing Technologies During the Food Drying Process
|
Li, Jing
|
|
|
|
2 |
p. 121-148
|
artikel
|
| 64 |
On the Development of Emulsion Destabilization Technologies for Dairy Industry
|
Al-Jumaily, Ahmed M.
|
|
|
|
2 |
p. 215-229
|
artikel
|
| 65 |
Opportunities for Ultra-High-Pressure Homogenisation (UHPH) for the Food Industry
|
Zamora, A.
|
|
2014
|
|
2 |
p. 130-142
|
artikel
|
| 66 |
Optimal Designs of Air Source Heat Pump Dryers in Agro-food Processing Industry
|
Fernando, A. J.
|
|
|
|
2 |
p. 261-275
|
artikel
|
| 67 |
Potential of Electron Beams to Control Mycotoxigenic Fungi in Food
|
Freita-Silva, Otniel
|
|
2014
|
|
2 |
p. 160-170
|
artikel
|
| 68 |
Processing Frozen Concentrated Orange Juice (FCOJ) by High Pressure Homogenization (HPH) Technology: Changes in the Viscoelastic Properties
|
Leite, Thiago S.
|
|
2014
|
|
2 |
p. 231-240
|
artikel
|
| 69 |
Processing Technologies for the Extraction of Value-Added Bioactive Compounds from Tea
|
Raghunath, Sonali
|
|
|
|
2 |
p. 276-308
|
artikel
|
| 70 |
Protein-Based Films: Advances in the Development of Biomaterials Applicable to Food Packaging
|
Calva-Estrada, Sergio J.
|
|
2019
|
|
2 |
p. 78-92
|
artikel
|
| 71 |
Protein Changes Caused by High Hydrostatic Pressure (HHP): A Study Using Differential Scanning Calorimetry (DSC) and Fourier Transform Infrared (FTIR) Spectroscopy
|
Larrea-Wachtendorff, Dominique
|
|
2015
|
|
2 |
p. 222-230
|
artikel
|
| 72 |
Pulsed Electric Fields Pretreatments for the Cooking of Foods
|
Blahovec, Jiří
|
|
2017
|
|
2 |
p. 71-81
|
artikel
|
| 73 |
Recent Advancements in Design, Application, and Simulation Studies of Hybrid Solar Drying Technology
|
Jha, Aprajeeta
|
|
|
|
2 |
p. 375-410
|
artikel
|
| 74 |
Recent Advances in Techniques for Flavor Recovery in Liquid Food Processing
|
Saffarionpour, Shima
|
|
2017
|
|
2 |
p. 81-94
|
artikel
|
| 75 |
Recent Advances in the Application of LEDs-Based Hurdle Technology for Enhancing Food Safety
|
Yu, Xinpeng
|
|
|
|
2 |
p. 196-214
|
artikel
|
| 76 |
Recent Developments in Starch-Based Delivery Systems of Bioactive Compounds: Formulations and Applications
|
Aslam, Sadia
|
|
|
|
2 |
p. 271-291
|
artikel
|
| 77 |
Refractance Window Drying–a Revisit on Energy Consumption and Quality of Dried Bio-origin Products
|
Zalpouri, Ruchika
|
|
|
|
2 |
p. 257-270
|
artikel
|
| 78 |
Research on Industrial-Scale Electroporation Devices Fostering the Extraction of Substances from Biological Tissue
|
Sack, M.
|
|
2010
|
|
2 |
p. 147-156
|
artikel
|
| 79 |
Research Progress in Simultaneous Heat and Mass Transfer of Fruits and Vegetables During Precooling
|
Yin, Junjie
|
|
|
|
2 |
p. 307-327
|
artikel
|
| 80 |
Secondary Shelf Life: an Underestimated Issue
|
Nicoli, Maria Cristina
|
|
2018
|
|
2 |
p. 57-65
|
artikel
|
| 81 |
Shelf-Life Testing of Coffee and Related Products: Uncertainties, Pitfalls, and Perspectives
|
Nicoli, M. C.
|
|
2009
|
|
2 |
p. 159-168
|
artikel
|
| 82 |
Short Communication: Osmotic Dehydration of Physalis—Influence of Ultrasound Pretreatment
|
Luchese, Cláudia Leites
|
|
2014
|
|
2 |
p. 193-197
|
artikel
|
| 83 |
Special Issue on International Nonthermal Food Processing Workshop: FIESTA 2012
|
Buckow, Roman
|
|
2015
|
|
2 |
p. 63
|
artikel
|
| 84 |
Special Issue on International Nonthermal Food Processing Workshop: Florianópolis 2013
|
Rosenthal, Amauri
|
|
2015
|
|
2 |
p. 159
|
artikel
|
| 85 |
Technological Strategies to Reduce Acrylamide Levels in Heated Foods
|
Anese, Monica
|
|
2009
|
|
2 |
p. 169-179
|
artikel
|
| 86 |
Texture, Oil Adsorption and Safety of the European Style Croquettes Manufactured at Industrial Scale
|
Soto-Jover, Sonia
|
|
2015
|
|
2 |
p. 181-200
|
artikel
|
| 87 |
The Effect of High-Pressure Processing on Tray Packages with Modified Atmosphere
|
Sterr, Julia
|
|
2014
|
|
2 |
p. 209-221
|
artikel
|
| 88 |
The Environmental Life Cycle Assessment of Dairy Products
|
Üçtuğ, Fehmi Görkem
|
|
2019
|
|
2 |
p. 104-121
|
artikel
|
| 89 |
The Influence of Ohmic Heating on Degradation of Food Bioactive Ingredients
|
Salari, Saeed
|
|
|
|
2 |
p. 191-208
|
artikel
|
| 90 |
The Thermal Death Time Concept and Its Implications Revisited
|
Peleg, Micha
|
|
|
|
2 |
p. 291-303
|
artikel
|
| 91 |
Ultrasonic Processing for Dairy Applications: Recent Advances
|
Chandrapala, Jayani
|
|
2014
|
|
2 |
p. 143-158
|
artikel
|
| 92 |
Ultrasound-Assisted Extraction of Natural Products
|
Esclapez, M. D.
|
|
2011
|
|
2 |
p. 108-120
|
artikel
|
| 93 |
Vacuum Frying: An Alternative to Obtain High-Quality Dried Products
|
Andrés-Bello, A.
|
|
2011
|
|
2 |
p. 63-78
|
artikel
|
| 94 |
Vacuum Impregnation Process and Its Potential in Modifying Sensory, Physicochemical and Nutritive Characteristics of Food Products
|
Panayampadan, Afthab Saeed
|
|
|
|
2 |
p. 229-256
|
artikel
|
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