Healthy Eating and Food Innovation (FHS)

Organisational unit: Program

  1. 2019
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    Stolaki, M., Minekus, M., Venema, K., Lahti, L., Smid, E. J., Kleerebezem, M., & Zoetendal, E. G. (2019). Microbial communities in a dynamic in vitro model for the human ileum resemble the human ileal microbiota. Fems Microbiology Ecology, 95(8), 1-13. [fiz096]. https://doi.org/10.1093/femsec/fiz096
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    Larsen, N., de Souza, C. B., Krych, L., Cahu, T. B., Wiese, M., Kot, W., ... Jespersen, L. (2019). Potential of Pectins to Beneficially Modulate the Gut Microbiota Depends on Their Structural Properties. Frontiers in microbiology, 10, 1-13. [223]. https://doi.org/10.3389/fmicb.2019.00223
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  20. 2018
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  25. 2017
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    Corstens, M. N., Berton-Carabin, C. C., Kester, A., Fokkink, R., van den Broek, J. M., de Vries, R., ... Schroen, K. (2017). Destabilization of multilayered interfaces in digestive conditions limits their ability to prevent lipolysis in emulsions. Food Structure, 12, 54-63. https://doi.org/10.1016/j.foostr.2016.07.004
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  43. 2016
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    Vogt, L. M., Sahasrabudhe, N. M., Ramasamy, U., Meyer, D., Pullens, G., Faas, M. M., ... de Vos, P. (2016). The impact of lemon pectin characteristics on TLR activation and T84 intestinal epithelial cell barrier function. Journal of Functional Foods, 22, 398-407. https://doi.org/10.1016/j.jff.2016.02.002
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    Havermans, R. C. (2016). Learning of human flavor preferences. In P. Etiévant, E. Guichard, C. Salles, & A. Voilley (Eds.), Flavor: From food to behaviors, wellbeing and health (pp. 381-392). Woodhead Publishing.
  51. 2015
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  53. 2013
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  55. 2012
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  57. 2004
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