Fingerprint Dive into the research topics where Wageningen Food & Biobased Research is active. These topic labels come from the works of this organisation's members. Together they form a unique fingerprint.

Medicine & Life Sciences

Food
Proteins
Water
Temperature
Hot Temperature
Meals
Bacillus cereus
Biofilms
Fruit
Lycopersicon esculentum
Spores
Bread
Anacardium
Lactobacillus plantarum
Eating
Genome
Agaricales
Vegetables
Genes
Gels
Emotions
Independent Living
Caseins
Clostridium beijerinckii
Tenebrio
Microalgae
Nuts
Escherichia coli
Growth
Fermentation
Polymers
Allergens
Lettuce
Enzymes
Netherlands
Glucose
Caco-2 Cells
Fatty Acids
Listeria monocytogenes
Snacks
2-Propanol
Starch
Polysaccharides
Health
Heating
Carbohydrates
Facial Expression
Ethanol
Milk
Food Preferences
Randomized Controlled Trials
Salts
Research
Autonomic Nervous System
Smell
Biopolymers
Macrophages
Butanols
Soybean Proteins
Exercise
Digestion
Biomass
Peptides
Triticum
Phytochemicals
Esters
Transcriptome
Maillard Reaction
Nitrogen
Breakfast
Bacteria
Acids
Geobacillus
Hydrolysis
Food Hypersensitivity
Fats
Technology
Population
Food Handling
Permeability
Gene Expression
Pressure
Pseudomonas putida
Pichia
Daucus carota
Food Safety
Metabolic Engineering
Malus
Brassica
Salmonella
Chenopodium quinoa
Lactose
Agaricus
Product Packaging
Peas
Insects
Alcohols
Lactic Acid
Industry
Meat

Agriculture & Biology

supply chain
proteins
fruits
biorefining
algae
temperature
tomatoes
sugars
Netherlands
heat
biomass
water
microalgae
shelf life
pulsed electric fields
lettuce
carbohydrates
inactivation
foods
biofilm
methodology
cells
gels
vegetables
protein sources
Bacillus cereus
Ettlia oleoabundans
biobased products
spores
markets
texture
emotions
Lactuca sativa var. capitata
flowers
ethylene
energy
biofuels
allergens
odors
feedstocks
Lactobacillus plantarum
vase life
food loss
mushrooms
industry
starch
Rosa
kinetics
heat treatment
snacks
polysaccharides
acids
lignin
drying
mangoes
lipids
pretreatment
breads
prediction
flavor
postharvest losses
packaging
Ukraine
glucose
avocados
consumer acceptance
leaves
Tenebrio molitor
testing
sampling
salts
fruit juices
polyols
raw materials
whey protein
containers
firmness
ingredients
cashew nuts
Listeria monocytogenes
antioxidants
microorganisms
apples
extracts
lactoglobulins
inulin
table grapes
lactic acid
biopolymers
mouth
processing technology
ascorbic acid
phenolic compounds
monitoring
microstructure
cultivars
allergenicity
broccoli
genes
food choices

Chemical Compounds

Polymers
Proteins
Water
Biomass
Lignin
Sugars
Gels
Polyesters
Catalysts
Fatty Acids
Dicarboxylic Acids
Ethanol
Acids
Silk
Hydrogels
Esters
Temperature
Biopolymers
Fractionation
Carbohydrates
Foams
Collagen
Straw
Genes
Molecules
Assays
Starch
Free volume
Oxidation
Polysaccharides
Carbon
Processing
Block copolymers
Substrates
Chemical analysis
Feedstocks
Enzymes
Caseins
Esterification
Surface-Active Agents
Membranes
Chitosan
Biosynthesis
Gene expression
Fruits
Uronic Acids
Gold
Molecular weight
Moisture
Self assembly
Crystallization
Elongation
Biomolecules
Micelles
Lipase
Nylons
Butanols
Monophenol Monooxygenase
Fibers
Oils
Isosorbide
Hydrogel
Protein Hydrolysates
Derivatives
Monomers
Nuclear magnetic resonance
Cells
Sugar beets
Antioxidants
Screening
Sorption
Amino Acids
Sustainable development
Glycerol
Depolymerization
Nanoparticles
Solubility
Alkenes
Hydrolysis
Disintegration
Pulp
Collodion
Emulsions
Zeolites
Oligosaccharides
Biofuels
Kinetics
Beer
Dispersions
Fermentation
Gelatin
Suspensions
Drying
Lactic Acid
Thermodynamic properties
Oleic Acid
Nitrogen
Glucans
Aromatization
formic acid