Research Output 2005 2020

Filter
Editorial
2019
1 Citation (Scopus)

Saliva and Food Oral Processing

Mosca, A. C., Feron, G. & Chen, J., 1 Feb 2019, In : Journal of Texture Studies. 50, 1, p. 4-5

Research output: Contribution to journalEditorialAcademic

Open Access

“Engage with the future”: A brief summary of the 13th Pangborn Sensory Science Symposium

Pedrotti, M., Nov 2019, In : Trends in Food Science and Technology. 93, p. 259-261

Research output: Contribution to journalEditorialAcademic

2017

Food Identity, Authenticity and Fraud: The Full Spectrum

van Ruth, S. M. & Granato, D., 6 Jul 2017, In : Foods. 6, 7, 2 p., 49.

Research output: Contribution to journalEditorialAcademic

Open Access

The science of healthy food design: Let's grow together!

Fogliano, V., 2017, In : Journal of Functional Foods. 37, 1 p.

Research output: Contribution to journalEditorialAcademic

2016
2 Citations (Scopus)

The long story of the Maillard reaction: The beginning of the second century

Fogliano, V., 2016, In : Food & Function. 7, 6, p. 2496-2497

Research output: Contribution to journalEditorialAcademic

2014

Preface Special issue: Authenticity, typicality, traceability and intrinsic quality of food products

Granato, D., Cozzolino, D. & van Ruth, S. M., 2014, In : Food Research International. 60, p. 1-1

Research output: Contribution to journalEditorialAcademic

2013
6 Citations (Scopus)

100 Years of the Maillard Reaction: Why Our Food Turns Brown

Somoza, V. & Fogliano, V., 2013, In : Journal of Agricultural and Food Chemistry. 61, 43, p. 10197-10197

Research output: Contribution to journalEditorialAcademicpeer-review