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Some insights into the development of food and brand familiarity: The case of soy sauce in the Netherlands
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The essential role of food composition databases for public health nutrition – Experiences from the Netherlands
LEDA, the branded food database in the Netherlands: Data challenges and opportunities
Development of extruded food product from 'Saba' banana [Musa acuminata x Musa balbisiana (ABB Group) 'Saba'] flour using village texturizer
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Isolation and characterization of lactic acid bacteria from Sabah (North Borneo) stingless bees for probiotic and food applications
Antioxidant activities in Vitex doniana and Saba comorensis fruits from coastal forests of Tanzania
Radical scavenging capacities of saba-narezushi, Japanese fermented chub mackerel, and its lactic acid bacteria
Food integrity climate assessment in Belgian and Saudi Arabian food businesses
Belgian pilot : wind energy, flat oyster aquaculture and restoration, seaweed cultivation
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Effect of linseed and grass feeding on the flavour profile and taste-panel evaluations of beef from Belgian Blue double-muscled bulls