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Discovering fine flavour in Asian single-origin cocoa : fast GC electronic-nose aroma fingerprinting of cocoa liquors and consumer acceptability of Tablea in the Philippines
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Sargassum vulgare extract as a bio‐elicitor of natural stilbenes production and antioxidant potential in peanut (Arachis hypogaea L.) sprouts
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- Journal Article
- A1
- open access
Evaluating collaborative scenarios for short food supply chains : a case study on high-level processing technology
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Physicochemical determinants and mechanisms of the hard-to-cook problem of Senegalia seeds, overlooked wild legumes in the arid tropics
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Physicochemical transformations of corn‐based snacks with underexploited grains addition during storage: multi‐analytical assessment
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Quantitative study of food integrity climate in Belgian and Saudi Arabian food businesses in view of their organisational characteristics
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The antioxidative capacities of Lactobacillus and its potential mechanisms via chemical and cellular assessments
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Evaluation of the composition and quality of watermelon and mango juices fermented by Levilactobacillus brevis, Lacticaseibacillus casei and Pediococcus pentosaceus and subsequent simulated digestion and storage
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Flour from 'fruits and vegetables' waste with addition of a South-American pepper (Capsicum baccatum) proposed as food ingredient
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Production of reduced‐fat whipped toppings by solid fat‐based W/O/W double emulsions : proof of concept