1. Acrylamide mitigation strategies: critical appraisal of the FoodDrinkEurope toolbox. Issue 6 (15th December 2015) Authors: Palermo, M.; Gökmen, V.; De Meulenaer, B.; Ciesarová, Z.; Zhang, Y.; Pedreschi, F.; Fogliano, V. Journal: Food & function Issue: Volume 7:Issue 6(2016) Page Start: 2516 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Broccoli glucosinolate degradation is reduced performing thermal treatment in binary systems with other food ingredients1. Issue 82 (5th September 2015) Authors: Giambanelli, E.; Verkerk, R.; Fogliano, V.; Capuano, E.; D'Antuono, L. F.; Oliviero, T. Journal: RSC advances Issue: Volume 5:Issue 82(2015) Page Start: 66894 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Dry fractionation for protein enrichment of animal by-products and insects: A review. (January 2022) Authors: Sweers, L.J.H.; Politiek, R.G.A.; Lakemond, C.M.M.; Bruins, M.E.; Boom, R.M.; Fogliano, V.; Mishyna, M.; Keppler, J.K.; Schutyser, M.A.I. Journal: Journal of food engineering Issue: Volume 313(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effects of formulation and process conditions on microstructure, texture and digestibility of extruded insect-riched snacks. (February 2018) Authors: Azzollini, D.; Derossi, A.; Fogliano, V.; Lakemond, C.M.M.; Severini, C. Journal: Innovative food science & emerging technologies Issue: Volume 45(2018) Page Start: 344 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effects of processing and storage on the stability of the red biocolorant apigeninidin from sorghum. (April 2018) Authors: Akogou, F.U.G.; Kayodé, A.P.P.; den Besten, H.M.W.; Linnemann, A.R.; Fogliano, V. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 90(2018) Page Start: 592 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Ethnicity, gender and physiological parameters: Their effect on in vivo flavour release and perception during chewing gum consumption. (February 2019) Authors: Pedrotti, M.; Spaccasassi, A.; Biasioli, F.; Fogliano, V. Journal: Food research international Issue: Volume 116(2019) Page Start: 57 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Freisetzung von Maillard‐Reaktionsprodukten aus glykierten Caseinen während des gastrointestinalen Verdaus. (1st March 2023) Authors: Raupbach, J.; Fogliano, V.; Hellwig, A.; Müller, S.K.; Henle, T.; Grune, T. Journal: Lebensmittelchemie Issue: Volume 77(2023)Supplement 1 Page Start: S1-067 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Frozen storage of lesser mealworm larvae (Alphitobius diaperinus) changes chemical properties and functionalities of the derived ingredients. (1st August 2020) Authors: Wessels, M.L.J.; Azzollini, D.; Fogliano, V. Journal: Food chemistry Issue: Volume 320(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Putting together the puzzle of consumer food waste: Towards an integral perspective. (October 2017) Authors: Roodhuyzen, D.M.A.; Luning, P.A.; Fogliano, V.; Steenbekkers, L.P.A. Journal: Trends in food science & technology Issue: Volume 68(2017) Page Start: 37 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Quality control of raw hazelnuts by rapid and non-invasive fingerprinting of volatile compound release. (May 2021) Authors: Pedrotti, M.; Khomenko, I.; Genova, G.; Castello, G.; Spigolon, N.; Fogliano, V.; Biasioli, F. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 143(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗