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Iron and zinc bioaccessibility of fermented maize, sorghum and millets from five locations in Zimbabwe
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Effect of altitude on biochemical composition and quality of green arabica coffee beans can be affected by shade and postharvest processing method
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Crystallization behavior of emulsified fats influences shear-induced partial coalescence
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The potential of herbs and spices to reduce lipid oxidation during heating and gastrointestinal digestion of a beef product
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Analysis of domestic refrigerator temperatures and home storage time distributions for shelf-life studies and food safety risk assessment
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Traditional fermentation of tef injera : impact on in vitro iron and zinc dialysability
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Phytosterols-induced viscoelasticity of oleogels prepared by using monoglycerides
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Quantification of egg ovalbumin hydrolysate-derived anti-hypertensive peptides in an in vitro model combining luminal digestion with intestinal Caco-2 cell transport
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Ensuring food safety in food donations : case study of the Belgian donation/acceptation chain
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Comparison of response formats and concurrent hedonic measures for optimal use of the EmoSensory® Wheel