Research output per year
Research output per year
Fingerprint
Dive into the research topics where Food Technology is active. These topic labels come from the works of this organisation's members. Together they form a unique fingerprint.
Collaborations and top research areas from the last five years
Recent external collaboration on country/territory level. Dive into details by clicking on the dots or
Profiles
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Combining bran-enrichment with sugar replacement in biscuits enables the flexible use of a sustainable and fibre-rich by-product
Renzetti, S. & van der Sman, R. G. M., Jan 2024, In: Food Hydrocolloids. 146, 109226.Research output: Contribution to journal › Article › Academic › peer-review
Open Access -
Acetone release during thin film drying of maltodextrin solutions as model system for spray drying
Siccama, J. W., Wientjens, X., Zhang, L., Boom, R. M. & Schutyser, M. A. I., 1 Apr 2023, In: Journal of Food Engineering. 342, 111369.Research output: Contribution to journal › Article › Academic › peer-review
Open Access -
Bread Products from Blends of African Climate Resilient Crops: Baking Quality, Sensory Profile and Consumers’ Perception
Renzetti, S., Aisala, H., Ngadze, R. T., Linnemann, A. R. & Noort, M. W., 5 Feb 2023, In: Foods. 12, 4, 19 p., 689.Research output: Contribution to journal › Article › Academic › peer-review
Open Access1 Citation (Scopus)
Projects
- 1 Finished
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Physiological state of microbial cells and spores
Nierop Groot, M., Abee, T. & van Melis, C.
1/06/13 → 18/05/15
Project: PostDoc
Datasets
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Monitoring water migration in crispy snacks using NIR
Fonteijn, H. (Creator) & Meinders, M. (Contributor), Wageningen University & Research, 1 Sept 2021
Dataset
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Comparative transcriptome and phenotype analysis of Bacillus cereus in response to disinfectant treatments
Ceragioli, M. (Creator), Mols, J. M. (Creator), Moezelaar, R. (Creator), Ghelardi, E. (Creator), Senesi, S. (Creator) & Abee, T. (Creator), WUR, 31 Mar 2010
https://www.ncbi.nlm.nih.gov/geo/query/acc.cgi?acc=GSE18807
Dataset
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Ethanol stress response in Lactobacillus plantarum WCFS1
van Bokhorst-van de Veen, H. (Creator), Rojo-Bezares, B. (Creator), Bongers, R. S. (Creator), Tempelaars, M. (Creator), Molenaar, D. (Creator), Marco, M. (Creator), Abee, T. (Creator) & Kleerebezem, M. (Creator), NIZO, 1 Jan 2010
https://www.ncbi.nlm.nih.gov/geo/query/acc.cgi?acc=GSE17847
Dataset
Activities
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The what, why and how of the protein transition
Maaike Nieuwland (Speaker) & Stacy Pyett (Speaker)
8 May 2023Activity: Talk or presentation › Invited talk › Professional
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Optimisation of pulse protein
Maaike Nieuwland (Speaker)
7 Jun 2023 → 8 Jun 2023Activity: Talk or presentation › Oral presentation › Professional
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Stakeholders Consultation Meetingon the Wheat Value Chain Study
Martijn Noort (Participant)
8 Jun 2023Activity: Participating in or organising an event › Participation in or organising a workshop, seminar, course › Professional
Press/Media
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Healthy and Safe Food System Designing backwards helps food industry move forwards
Miriam Quataert & Hasmik Hayrapetyan
1/04/23 → 21/09/23
3 Media contributions
Press/Media: Expert Comment › Professional
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How can food science help strengthen consumer trust in food safety and technology?
14/08/23
1 Media contribution
Press/Media: Expert Comment › Popular
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Van fermentatie tot suikerreductie: het Food Future Event haakt aan bij actuele trends productontwikkeling
8/08/23
1 Media contribution
Press/Media: Public Engagement Activities › Professional
Prizes
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2nd place, PhD Student of the Year Award
Timmermans, Rian (Recipient), Nov 2014
Prize: Prize (including medals and awards)
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EFFost Young scientist award
Timmermans, Rian (Recipient), 26 Nov 2014
Prize: Prize (including medals and awards)