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Influence of calcium concentration on the re-assembly of sodium caseinate into casein micelles and on their renneting behavior
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- Journal Article
- A1
- open access
In vitro bioaccessibility and uptake of β-carotene from encapsulated carotenoids from mango by-products in a coupled gastrointestinal digestion/Caco-2 cell model
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Starch-entrapped microspheres enhance gut microbiome-mediated anti-obesity effects of resistant starch in high-fat diet induced obese C57BL/ 6J mice
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- Journal Article
- A1
- open access
Food safety-related perspectives and practices of consumers and vendors in Ethiopia : a scoping review
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Inventory of human-edible products from native Acacia sensu lato in Africa, America, and Asia : spotlight on Senegalia seeds, overlooked wild legumes in the arid tropics
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- Journal Article
- A1
- open access
Comparing a product-specific versus a general emoji list to measure consumers’ emotional associations with chocolate and predict food choice
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- Journal Article
- A1
- open access
Essential descriptors for mycotoxin contamination data in food and feed
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- Journal Article
- A1
- open access
Non-thermal plasma inactivation of Salmonella Typhimurium on different matrices and the effect of selected food components on its bactericidal efficacy
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Authenticity analysis of oregano : development, validation and fitness for use of several food fingerprinting techniques
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Monitoring the evolution of free and cysteinylated aldehydes from malt to fresh and forced aged beer
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- Journal Article
- A1
- open access
Method for beta-carotene extraction from processed baby foods as a model for plant-based fatty food products
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Intracellular quercetin accumulation and its impact on mitochondrial dysfunction in intestinal Caco-2 cells
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Kinetic modeling of malondialdehyde reactivity in oil to simulate actual malondialdehyde formation upon lipid oxidation
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In vitro and in vivo digestion of red cured cooked meat : oxidation, intestinal microbiota and fecal metabolites
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- Journal Article
- A1
- open access
Treatment with a spore-based probiotic containing five strains of Bacillus induced changes in the metabolic activity and community composition of the gut microbiota in a SHIME® model of the human gastrointestinal system
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Deoxynivalenol exposure assessment through a modelling approach of food intake and biomonitoring data-A contribution to the risk assessment of an enteropathogenic mycotoxin
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Replacing vegetable oil by insect oil in food products : effect of deodorization on the sensory evaluation
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Challenges of pairing chocolates and nuts : perceptions, interactions and dynamics of contrasting chocolates with nuts
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- Journal Article
- A1
- open access
The efficacy and effect on gut microbiota of an aflatoxin binder and a fumonisin esterase using an in vitro simulator of the human intestinal microbial ecosystem (SHIME®)
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Non-volatile and volatile composition of West African bulk and Ecuadorian fine-flavor cocoa liquor and chocolate
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Red and processed meat consumption within two different dietary patterns : effect on the colon microbial community and volatile metabolites in pigs
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Burden of disease associated with dietary exposure to carcinogenic aflatoxins in Portugal using human biomonitoring approach
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Release of amino acids encapsulated in PGPR-stabilized W/O/W emulsions is affected by temperature and hydrophobicity
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Fat crystallization of blends of palm oil and anhydrous milk fat : a comparison between static and dynamic-crystallization
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Chemical composition, antioxidant, antimicrobial and antiproliferative activities of the extracts isolated from the pomace of rowanberry (Sorbus aucuparia L.)
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Commercial luncheon meat products and their in vitro gastrointestinal digests contain more protein carbonyl compounds but less lipid oxidation products compared to fresh pork
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Mapping the variability in physical, cooking, and nutritional properties of Zamnè, a wild food in Burkina Faso
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Pod storage with roasting : a tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (Part II : quality and sensory profiling of chocolates)
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Gap analysis of nickel bioaccessibility and bioavailability in different food matrices and its impact on the nickel exposure assessment
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Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products
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Maillard conjugation of whey protein isolate with water-soluble fraction of almond gum or flaxseed mucilage by dry heat treatment
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The impact of calorie and physical activity labelling on consumer’s emo-sensory perceptions and food choices
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Cocoa-specific flavor components and their peptide precursors
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The effect of peeling and cooking processes on nutrient composition of Oromo dinich (Plectranthus edulis) tuber
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Cell line-dependent increase in cellular quercetin accumulation upon stress induced by valinomycin and lipopolysaccharide, but not by TNF-alpha
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Pod storage with roasting : a tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (part I : aroma profiling of chocolates)
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The effect of temperature on structure formation in three insect batters
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Relating crystallization behavior of monoacylglycerols-diacylglycerol mixtures to the strength of their crystalline network in oil
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Tuning the aroma profiles of FORASTERO cocoa liquors by varying pod storage and bean roasting temperature
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Influence of cooling rate on partial coalescence in natural dairy cream
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Influence of organic labels on consumer's flavor perception and emotional profiling : comparison between a central location test and home-use-test
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Development of a sensory wheel and lexicon for chocolate
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Method triangulation to assess different aspects of food safety culture in food service operations
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Fate of Fusarium mycotoxins during processing of Nigerian traditional infant foods (ogi and soybean powder)
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Crystallization behavior of emulsified fats influences shear-induced partial coalescence
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Assessing the influence of pod storage on sugar and free amino acid profiles and the implications on some Maillard reaction related flavor volatiles in Forastero cocoa beans
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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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Iron and zinc bioaccessibility of fermented maize, sorghum and millets from five locations in Zimbabwe
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A metabolic fingerprinting approach based on selected ion flow tube mass spectrometry (SIFT-MS) and chemometrics : a reliable tool for Mediterranean origin-labeled olive oils authentication
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The potential of herbs and spices to reduce lipid oxidation during heating and gastrointestinal digestion of a beef product