| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Admittance measurements to assess the total solids and fat contents in liquid whole egg products
|
Ragni, Luigi
|
|
2011
|
107 |
2 |
p. 179-185
7 p.
|
artikel
|
| 2 |
Development of a rapid, non-destructive method for egg content determination in dry pasta using FT-NIR technique
|
Fodor, Marietta
|
|
2011
|
107 |
2 |
p. 195-199
5 p.
|
artikel
|
| 3 |
Establishment of kinetic models based on electrical conductivity and freshness indictors for the forecasting of crucian carp (Carassius carassius) freshness
|
Yao, Lei
|
|
2011
|
107 |
2 |
p. 147-151
5 p.
|
artikel
|
| 4 |
Estimating the theoretical energy required to dry rice
|
Billiris, Maria A.
|
|
2011
|
107 |
2 |
p. 253-261
9 p.
|
artikel
|
| 5 |
Gelation properties of chicken myofibrillar protein induced by transglutaminase crosslinking
|
Sun, Xiang Dong
|
|
2011
|
107 |
2 |
p. 226-233
8 p.
|
artikel
|
| 6 |
Microwave puffing: Determination of optimal conditions using a coupled multiphase porous media – Large deformation model
|
Rakesh, Vineet
|
|
2011
|
107 |
2 |
p. 152-163
12 p.
|
artikel
|
| 7 |
Monitoring changes in feta cheese during brining by magnetic resonance imaging and NMR relaxometry
|
Altan, Aylin
|
|
2011
|
107 |
2 |
p. 200-207
8 p.
|
artikel
|
| 8 |
Steady-shear flow of semidilute guar gum solutions with sucrose, glucose and sodium chloride at different temperatures
|
Chenlo, Francisco
|
|
2011
|
107 |
2 |
p. 234-240
7 p.
|
artikel
|
| 9 |
The impact of microwave heating of infant formula model on neo-formed contaminant formation, nutrient degradation and spore destruction
|
Laguerre, Jean-Claude
|
|
2011
|
107 |
2 |
p. 208-213
6 p.
|
artikel
|
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