Publications of the Food Quality and Design Group
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 Research@WUR database. The provided lists can be searched by author, year, etc.
View the complete publication list of the Food Quality and Design Group.
- PhD theses
- More publications of chair holder Prof. V. Fogliano
- researchID
- Scholar
Latest Peer Reviewed Publications
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High uptake of citrus essential oil-loaded zein particles into E. coli tuned by the wet-crosslinked folic acid
Food Hydrocolloids (2023), Volume: 142 - ISSN 0268-005X -
Rapid classification of peanut varieties for their processing into peanut butters based on near‐infrared spectroscopy combined with machine learning
Journal of Food Composition and Analysis (2023), Volume: 120 - ISSN 0889-1575 -
Melting of natural cheese : A review
International Dairy Journal (2023), Volume: 142 - ISSN 0958-6946 -
The Impact of Low-Temperature Inactivation of Protease AprX from Pseudomonas on Its Proteolytic Capacity and Specificity : A Peptidomic Study
Dairy (2023), Volume: 4, Issue: 1 - ISSN 2624-862X - p. 150-166. -
Impact of Dairy Products and Plant-Based Alternatives on Dental Health : Food Matrix Effects
Nutrients (2023), Volume: 15, Issue: 6 - ISSN 2072-6643 -
Mild Fractionation for More Sustainable Food Ingredients
Annual Review of Food Science and Technology (2023), Volume: 14 - ISSN 1941-1413 - p. 473-493. -
Promoting dye-sorghum for local and global markets
Acta Horticulturae (2023), Volume: 1361 - ISSN 0567-7572 - p. 45-51. -
In vivo aroma release and perception of composite foods using nose space PTR–ToF–MS analysis with Temporal-Check-All-That-Apply
Food Research International (2023), Volume: 167 - ISSN 0963-9969 -
Tolerance Induction in Cow’s Milk Allergic Children by Heated Cow’s Milk Protein : The iAGE Follow-Up Study
Nutrients (2023), Volume: 15, Issue: 5 - ISSN 2072-6643 -
Investigation on physicochemical properties, sensory quality and storage stability of mayonnaise prepared from lactic acid fermented egg yolk
Food Chemistry (2023), Volume: 415 - ISSN 0308-8146