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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The effect of low vs. high temperature dry heating on solubility and digestibility of cow's milk protein
Food Hydrocolloids 109 (2020). - ISSN 0268-005X -
Cracker shape modifies ad libitum snack intake of crackers with cheese dip
The British journal of nutrition (2020). - ISSN 0007-1145 -
Modifying the Bass diffusion model to study adoption of radical new foods-The case of edible insects in the Netherlands
PLoS ONE 15 (2020)6. - ISSN 1932-6203 - p. e0234538 - e0234538. -
The good, the bad and the aged : Predicting sensory quality of anhydrous milk fat by PTR/SRI-Tof-MS analysis and data mining
International Dairy Journal 109 (2020). - ISSN 0958-6946 -
Heat treatment of β-lactoglobulin affects its digestion and translocation in the upper digestive tract
Food Chemistry 330 (2020). - ISSN 0308-8146 -
Short communication: Volatile profile of matured Tronchón cheese affected by oxytetracycline in raw goat milk
Journal of Dairy Science 103 (2020)7. - ISSN 0022-0302 - p. 6015 - 6021. -
Aryl hydrocarbon Receptor activation during In vitro and in vivo digestion of raw and cooked broccoli (brassica oleracea var. Italica)
Food & Function 11 (2020)5. - ISSN 2042-6496 - p. 4026 - 4037. -
From Extra Virgin Olive Oil to Refined Products : Intensity and Balance Shifts of the Volatile Compounds versus Odor
Molecules 25 (2020)11. - ISSN 1420-3049 -
Production and characterization of infant milk formula powders : A review
Drying Technology (2020). - ISSN 0737-3937 -
Prevalence of milk fraud in the Chinese market and its relationship with fraud vulnerabilities in the chain
Foods 9 (2020)6. - ISSN 2304-8158