Research Output 2005 2020

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2019

Consumer Perceptions and Sensory Preferences of Tomato and Tomato Products

Frez-Muñoz, L., Fogliano, V. & Steenbekkers, B. L. P. A., 9 Jan 2019, Tomato Chemistry, Industrial Processing and Product Development. Porretta, S. (ed.). 9 ed. Royal Society of Chemistry, p. 70-84 (Food Chemistry, Function and Analysis; no. 9).

Research output: Chapter in Book/Report/Conference proceedingChapter

tomato products
consumer attitudes
Lycopersicon esculentum
tomatoes
Color
2018
4 Citations (Scopus)

Consumer acceptance of insects as food: Integrating psychological and socio-cultural perspectives

Tan, H. S. G. & House, J., 14 May 2018, Edible Insects in Sustainable Food Systems. Halloran, A., Flore, R., Vantomme, P. & Roos, N. (eds.). Springer International Publishing, p. 375-386

Research output: Chapter in Book/Report/Conference proceedingChapter

edible insects
consumer acceptance
Insects
insect
Psychology

Food Authenticity: Provenancing. A case study of fish

Pustjens, A. M., Boerrigter-Eenling, G. R., Koot, A. H. & van Ruth, S. M., 28 Nov 2018, Descriptive Food Science. Valero Díaz, A. & García-Gimeno, R. M. (eds.). InTech

Research output: Chapter in Book/Report/Conference proceedingChapter

Open Access
fatty acid
volatile organic compound
food
fish
mass spectrometry
1 Citation (Scopus)

Omics and systems biology: Integration of production and omics data in systems biology

Hettinga, K. & Zhang, L., 1 Feb 2018, Proteomics in Domestic Animals: from Farm to Systems Biology. Springer International Publishing, p. 463-485

Research output: Chapter in Book/Report/Conference proceedingChapter

Systems Integration
animal physiology
Systems Biology
Information Systems
Animals
2017

Contribution of Dairy to Nutrient Intake in the Western Diet

Hettinga, K. & van Valenberg, H., 30 Jun 2017, Nutrients in Dairy and Their Implications for Health and Disease. Watson, R. R., Collier, R. J. & Preedy, V. R. (eds.). Academic Press, p. 251-258

Research output: Chapter in Book/Report/Conference proceedingChapter

Food
Dairy Products
Western Diet
Feeding Behavior
Developing Countries

Food chain processes and food quality

van Boekel, T., 18 Jul 2017, Sustainable Nutrition in a Changing World. Springer International Publishing, p. 283-288 6 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

Food Quality
Food Chain
food
Planets
Food quality

Human Wellbeing-Sociability, Performance, and Health

Folmer, B., Farah, A., Jones, L. & Fogliano, V., 2017, The Craft and Science of Coffee. Elsevier Inc. Academic Press, p. 493-520

Research output: Chapter in Book/Report/Conference proceedingChapter

Coffee
Health
history
History
Hate
1 Citation (Scopus)

Metabolomics as an emerging strategy for the investigation of yogurt components

Settachaimongkon, S., van Valenberg, H. J. F. & Smid, E. J., 2017, Yogurt in Health and Disease Prevention. Shah, N. P. (ed.). Academic Press, p. 427-449 Chapter 25

Research output: Chapter in Book/Report/Conference proceedingChapter

Metabolites
Starters
Fermented milk
Dairies
Flavors

Potential of Insect-Derived Ingredients for Food Applications

Tzompa Sosa, D. A. & Fogliano, V., Apr 2017, Insect Physiology and Ecology. Shields, V. (ed.). InTech, p. 215-231

Research output: Chapter in Book/Report/Conference proceedingChapter

Open Access
insect proteins
ingredients
insects
lipids
food preparation
2016
4 Citations (Scopus)

Acrylamide in Fried Potato Products

Luning, P. & Sanny, M., 2016, Acrylamide in Food: Analysis, Content and Potential Health Effects. Elsevier, p. 159-179

Research output: Chapter in Book/Report/Conference proceedingChapter

potato products
Acrylamide
acrylamides
Solanum tuberosum
French fries
13 Citations (Scopus)

Food Fraud and Authenticity : Emerging issues and future trends

Pustjens, A. M., Weesepoel, Y. J. A. & van Ruth, S. M., 2016, Innovation and future trends in food manufacturing and supply chain technologies. Leadley, C. E. (ed.). Woodhead Publishing, p. 3-20 (Woodhead Publishing Series in Food Science, Technology and Nutrition; no. 293).

Research output: Chapter in Book/Report/Conference proceedingChapter

1 Citation (Scopus)

Lipid Oxidation Promotes Acrylamide Formation in Fat-Rich Systems

Capuano, E., 2016, Acrylamide in Food: Analysis, Content and Potential Health Effects. Elsevier, p. 309-324

Research output: Chapter in Book/Report/Conference proceedingChapter

Acrylamide
acrylamides
Oils and fats
Lipids
lipid peroxidation

Processing and Preparation of Brassica Vegetables and the Fate of Glucosinolates

Nugrahedi, P. Y., Dekker, M. & Verkerk, R., 2016, Glucosinolates. Mérillon, J-M. & Gopal Ramawat, K. (eds.). Springer International Publishing Switzerland, p. 1-23

Research output: Chapter in Book/Report/Conference proceedingChapter

Open Access
Glucosinolates
Brassica
Vegetables
Hot Temperature
Cooking
1 Citation (Scopus)

Quantitation of Acrylamide in Foods by High-Resolution Mass Spectrometry

Troise, A. D. & Fogliano, V., 2016, Acrylamide in Food: Analysis, Content and Potential Health Effects. Elsevier, p. 481-495

Research output: Chapter in Book/Report/Conference proceedingChapter

Acrylamide
acrylamides
Mass spectrometry
Mass Spectrometry
Liquid chromatography
2 Citations (Scopus)

Willingness to pay for market information received by mobile Phone among smallholder pineapple farmers in Benin

Arinloye, D. D. A. A., Linnemann, A. R., Hagelaar, J. L. F., Omta, S. W. F., Coulibaly, O. & van Boekel, M. A. J. S., 2016, Quality and innovation in food chains: Lessons and insights from Africa. Bijman, J. & Bitzer, V. (eds.). Wageningen: Wageningen Academic Publishers, p. 75-100

Research output: Chapter in Book/Report/Conference proceedingChapter

Open Access
Benin
willingness to pay
pineapples
farmers
markets
2015
1 Citation (Scopus)

Acrylamide

Capuano, E. & Fogliano, V., 14 Sep 2015, Encyclopedia of Food and Health. Caballero, B., Finglas, P. M. & Toldrá, F. (eds.). Elsevier Inc. Academic Press, p. 24-29 6 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

Acrylamide
Food
Maillard Reaction
Asparagine
Coffee
1 Citation (Scopus)

Food safety standards in the fresh produce supply chain: advantages and disadvantages

Uyttendaele, M., Jacxsens, L., Van Boxstael, S., Kirezieva, K. & Luning, P., 2015, Advances in microbial food safety Volume 2. Elsevier, p. 379-405 (Woodhead Publishing Series in Food Science, Technology and Nutrition; no. 275).

Research output: Chapter in Book/Report/Conference proceedingChapter

safety standards
fresh produce
supply chain
food safety
chemical hazards

Infrared Spectroscopy: Applications

Capuano, E. & van Ruth, S. M., 14 Sep 2015, Encyclopedia of Food and Health. Caballero, B., Finglas, P. M. & Toldrá, F. (eds.). Elsevier Inc. Academic Press, p. 424-431 8 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

Spectrum Analysis
Food
Food-Processing Industry
Food Analysis
3 Citations (Scopus)

Lactobacillus paracasei-Enriched Vegetables Containing Health Promoting Molecules

Lavermicocca, P., Dekker, M., Russo, F., Valerio, F., Di Venere, D. & Sisto, A., 8 Oct 2015, Probiotics, Prebiotics, and Synbiotics: Bioactive Foods in Health Promotion. Academic Press, p. 361-370 10 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

Probiotics
Vegetables
Health
Cynara scolymus
Dietary Supplements
3 Citations (Scopus)

Use of Microencapsulated Ingredients in Bakery Products: Technological and Nutritional Aspects - Chapter 15

Vitaglione, P., Troise, A. D., Chiara De Prisco, A., Mauriello, G. L., Gokmen, V. & Fogliano, V., 2015, Microencapsulation and Microspheres for Food Applications. Sagia, L. M. C. (ed.). Amsterdam: Elsevier, p. 303-311 416 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

Bakery products
Molecules
Curcumin
Complex networks
Encapsulation
2014

An integral approach to validation of analytical fiingerprinting methods in combination with chemometric modelling for food quality assurance

van der Veer, G., van Ruth, S. M. & Hageman, J. A., 2014, Mathematical and Statistical Methods in Food Science and Technology. Granato, D. & Ares, G. (eds.). Hoboken: Wiley, p. 449 / 23 536 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

Challenges Associated with Technological Aspects for Modernization of Alkaline-Fermented Foods

Linnemann, A. R., Hansen, E. B., Lelieveld, H. L. M., Heising, J. K. & Dekker, M., 2014, Handbook of Indigenous Foods Involving Alkaline Fermentation. Sarkar, P. K. & Nout, M. J. R. (eds.). Boca Raton, Fl., USA: CRC Press, p. 425-468

Research output: Chapter in Book/Report/Conference proceedingChapter

Modernization
Industry
Food processing
Fermentation
1 Citation (Scopus)

Designing New Supply Chain Networks: Tomato and Mango Case Studies

van der Vorst, J. G. A. J., Schouten, R. E., Luning, P. A. & van Kooten, O., 2014, Horticulture: Plants for People and Places. Dixon, G. R. & Aldous, D. E. (eds.). Dordrecht: Springer Science + Business Media, p. 485-502 599 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

supply chain
mangoes
product quality
tomatoes
case studies

Energy Use in Food System

Dutilh, C., Blonk, H. & Linnemann, A. R., 2014, Reference Module in Earth Systems and Environmental Sciences. Elias, S. & Alderton, D. H. M. (eds.). Elsevier

Research output: Chapter in Book/Report/Conference proceedingChapter

Consumer behavior
Sun
Conservation
Raw materials
Minerals
2013

Emerging flavour analysis methods for food authentication

Heenan, S. P. & van Ruth, S. M., 2013, Instrumental assessment of food sensory quality: A practical guide. Kilcast, D. (ed.). Cambridge: Woodhead Publishing Ltd., p. 284-313 656 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

2011

Opzouten

Geleijnse, J. M. & Dekker, M., 2011, Je bent wat je eet. van Boekel, T. (ed.). p. 38-41 84 p. (Cahier / Bio-Wetenschappen en Maatschappij; no. jrg. 30 nr. 2).

Research output: Chapter in Book/Report/Conference proceedingChapter

Open Access