3D-printed cereal foods

Precautionary allergen labelling: Perspectives from key stakeholder groups

Solubility of fumaric acid and its monosodium salt

Gel-free proteomic identification of the Bacillus subtilis insoluble spore coat protein fraction

Evaluation of peak exposures in the Dutch flour processing industry: Implications for intervention strategies

The characterisation of Bacillus spores occurring in the manufacturing of (low acid) canned products

The FEMA GRAS assessment of aromatic substituted secondary alcohols, ketones, and related esters used as flavor ingredients

Modelling exposure in flour processing sectors in The Netherlands: A baseline measurement in the context of an intervention program

Predicted serum folate concentrations based on in vitro studies and kinetic modeling are consistent with measured folate concentrations in humans

Active and intelligent packaging for food: Is it the future?

A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: Essential oils

Evaluation of migration models that might be used in support of regulations for food-contact plastics

The FEMA GRAS assessment of hydroxy- and alkoxy-substituted benzyl derivatives used as flavor ingredients

The FEMA GRAS assessment of phenethyl alcohol, aldehyde, acid, and related acetals and esters used as flavor ingredients

The FEMA GRAS assessment of benzyl derivatives used as flavor ingredients

Recent advances using rodent models for predicting human allergenicity

Amylomaltase of Pyrobaculum aerophilum IM2 produces thermoreversible starch gels

A new method to study simple shear processing of wheat gluten-starch mixtures

Selective oxidation of polysaccharides, a tool for carbohydrate-based alternatives for Carbopol®

Quality Function Deployment (QFD) - Can it be used to develop food products?