Researchers of the Food Quality and Design group publish on a regular basis in scientific journals, professional journals, scientific and popular books, and proceedings.
For publication lists, we refer to the Wageningen Yield database. The provided lists can be searched by author, year, etc. by clicking ‘Search within results’.
View the complete publication list of the Food Quality and Design Group.
Latest Peer Reviewed Publications
Leaching and degradation kinetics of glucosinolates during boiling of Brassica oleracea vegetables and the formation of their breakdown products
Food Chemistry 263 (2018). - ISSN 0308-8146 - p. 240 - 250.
Consumption patterns of edible insects in rural and urban areas of Zimbabwe
Food Security (2018). - ISSN 1876-4517 - 10 p.
Destabilization of UHT milk by protease AprX from Pseudomonas fluorescens and plasmin
Food Chemistry 263 (2018). - ISSN 0308-8146 - p. 127 - 134.
Design cocoa processing towards healthy cocoa products
Journal of Functional Foods 45 (2018). - ISSN 1756-4646 - p. 480 - 490.
Effect of Vacuum Frying on Quality Attributes of Fruits
Food Engineering Reviews (2018). - ISSN 1866-7910 - p. 1 - 11.
Designing a Score-Based Method for the Evaluation of the Nutritional Quality of the Gluten-Free Bakery Products and their Gluten-Containing Counterparts
Plant Foods for Human Nutrition (2018). - ISSN 0921-9668 - p. 1 - 6.
The effect of chewing on oral glucoraphanin hydrolysis in raw and steamed broccoli
Journal of Functional Foods 45 (2018). - ISSN 1756-4646 - p. 306 - 312.
Food Design to Feed the Human Gut Microbiota
Journal of Agricultural and Food Chemistry 66 (2018)15. - ISSN 0021-8561 - p. 3754 - 3758.
Bioavailability of Isothiocyanates From Broccoli Sprouts in Protein, Lipid, and Fiber Gels
Molecular Nutrition & Food Research (2018). - ISSN 1613-4125
Drivers of Preference and Perception of Freshness in Roasted Peanuts (Arachis spp.) for European Consumers
Journal of Food Science 83 (2018)4. - ISSN 0022-1147 - p. 1103 - 1115.