Diversity in Secondary Metabolites Including Mycotoxins from Strains of Aspergillus Section Nigri Isolated from Raw Cashew Nuts from Benin, West Africa.

Autor: Lamboni Y; International Institute of Tropical Agriculture, Cotonou, Benin.; Department of Biotechnology and Bioengineering, Technical University of Denmark, Lyngby, Denmark.; Food Quality and Design Group, Wageningen University, Wageningen, The Netherlands.; Laboratory of Food Microbiology, Wageningen University, Wageningen, The Netherlands., Nielsen KF; Department of Biotechnology and Bioengineering, Technical University of Denmark, Lyngby, Denmark., Linnemann AR; Food Quality and Design Group, Wageningen University, Wageningen, The Netherlands., Gezgin Y; Department of Biotechnology and Bioengineering, Technical University of Denmark, Lyngby, Denmark.; Department of Bioengineering, Ege University, Izmir, Turkey., Hell K; International Institute of Tropical Agriculture, Cotonou, Benin., Nout MJ; Laboratory of Food Microbiology, Wageningen University, Wageningen, The Netherlands., Smid EJ; Laboratory of Food Microbiology, Wageningen University, Wageningen, The Netherlands., Tamo M; International Institute of Tropical Agriculture, Cotonou, Benin., van Boekel MA; Food Quality and Design Group, Wageningen University, Wageningen, The Netherlands., Hoof JB; Department of Biotechnology and Bioengineering, Technical University of Denmark, Lyngby, Denmark., Frisvad JC; Department of Biotechnology and Bioengineering, Technical University of Denmark, Lyngby, Denmark.

Publikováno v: PloS one [PLoS One] 2016 Oct 21; Vol. 11 (10), pp. e0164310. Date of Electronic Publication: 2016 Oct 21 (Print Publication: 2016).

Effect of electrical field strength applied by PEF processing and storage temperature on the outgrowth of yeasts and moulds naturally present in a fresh fruit smoothie.

Autor: Timmermans RA; Wageningen UR Food & Biobased Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands. Electronic address: rian.timmermans@wur.nl., Nederhoff AL; Wageningen UR Food & Biobased Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands., Nierop Groot MN; Wageningen UR Food & Biobased Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands., van Boekel MA; Food Quality & Design Group, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands., Mastwijk HC; Wageningen UR Food & Biobased Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands.

Publikováno v: International journal of food microbiology [Int J Food Microbiol] 2016 Aug 02; Vol. 230, pp. 21-30. Date of Electronic Publication: 2016 Apr 24.

Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: Part I: Effects of sugar type.

Autor: Nguyen HT; RIKILT Wageningen UR, Wageningen, The Netherlands., Van der Fels-Klerx HJ; RIKILT Wageningen UR, Wageningen, The Netherlands. Electronic address: ine.vanderfels@wur.nl., Peters RJ; RIKILT Wageningen UR, Wageningen, The Netherlands., Van Boekel MA; Food Quality and Design Group, Wageningen University, Wageningen, The Netherlands.

Publikováno v: Food chemistry [Food Chem] 2016 Feb 01; Vol. 192, pp. 575-85. Date of Electronic Publication: 2015 Jul 11.

Food Preference and Appetite after Switching between Sweet and Savoury Odours in Women.

Autor: Ramaekers MG; Food Quality and Design, Wageningen University, PO Box 17, 6700 AA Wageningen, The Netherlands., Luning PA; Food Quality and Design, Wageningen University, PO Box 17, 6700 AA Wageningen, The Netherlands., Lakemond CM; Food Quality and Design, Wageningen University, PO Box 17, 6700 AA Wageningen, The Netherlands., van Boekel MA; Food Quality and Design, Wageningen University, PO Box 17, 6700 AA Wageningen, The Netherlands., Gort G; Biometris, Wageningen University and Research Centre, PO Box 100, 6700 AC Wageningen, The Netherlands., Boesveldt S; Division of Human Nutrition, Wageningen University, PO Box 8129, 6700 EV Wageningen, The Netherlands.

Publikováno v: PloS one [PLoS One] 2016 Jan 11; Vol. 11 (1), pp. e0146652. Date of Electronic Publication: 2016 Jan 11 (Print Publication: 2016).

Mung bean: technological and nutritional potential.

Autor: Dahiya PK; a Centre of Food Science and Technology, CCS Haryana Agricultural University , Hisar , Haryana , India., Linnemann AR, Van Boekel MA, Khetarpaul N, Grewal RB, Nout MJ

Publikováno v: Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2015; Vol. 55 (5), pp. 670-88.