| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A bench-scale high-shear wet-milling test for wheat flour
|
Sayaslan, Abdulvahit
|
|
2012
|
111 |
2 |
p. 305-317
13 p.
|
artikel
|
| 2 |
Adhesion of fermented diary products to packaging materials. Effect of material functionality, storage time, and fat content of the product. An empirical study
|
Hansson, K.
|
|
2012
|
111 |
2 |
p. 318-325
8 p.
|
artikel
|
| 3 |
An approach to modeling the rheological properties of food materials
|
Myhan, Ryszard
|
|
2012
|
111 |
2 |
p. 351-359
9 p.
|
artikel
|
| 4 |
An attempt of applying the electrical properties for the evaluation of milk fat content of raw milk
|
Żywica, Ryszard
|
|
2012
|
111 |
2 |
p. 420-424
5 p.
|
artikel
|
| 5 |
An improved technique for determining transport parameters in cooling processes
|
da Silva, Wilton Pereira
|
|
2012
|
111 |
2 |
p. 394-402
9 p.
|
artikel
|
| 6 |
A novel active bionanocomposite film incorporating rosemary essential oil and nanoclay into chitosan
|
Abdollahi, Mehdi
|
|
2012
|
111 |
2 |
p. 343-350
8 p.
|
artikel
|
| 7 |
A review of kinetic models for inactivating microorganisms and enzymes by pulsed electric field processing
|
Huang, Kang
|
|
2012
|
111 |
2 |
p. 191-207
17 p.
|
artikel
|
| 8 |
Carbon nanotube-polytetrafluoroethylene nanocomposite coating for milk fouling reduction in plate heat exchanger
|
Rungraeng, Natthakan
|
|
2012
|
111 |
2 |
p. 218-224
7 p.
|
artikel
|
| 9 |
Citric acid crystallization process in dense phase using vibrated bed
|
Teixeira, Gustavo A.
|
|
2012
|
111 |
2 |
p. 458-465
8 p.
|
artikel
|
| 10 |
Clarification of passion fruit juice by microfiltration: Analyses of operating parameters, study of membrane fouling and juice quality
|
de Oliveira, Ricardo Cardoso
|
|
2012
|
111 |
2 |
p. 432-439
8 p.
|
artikel
|
| 11 |
Computational modelling of the transport phenomena occurring during convective drying of prunes
|
Sabarez, Henry T.
|
|
2012
|
111 |
2 |
p. 279-288
10 p.
|
artikel
|
| 12 |
Development of shelf-life kinetic model for modified atmosphere packaging of fresh sliced mushrooms
|
Oliveira, F.
|
|
2012
|
111 |
2 |
p. 466-473
8 p.
|
artikel
|
| 13 |
Editorial Board
|
|
|
2012
|
111 |
2 |
p. IFC-
1 p.
|
artikel
|
| 14 |
Effect of freezing rate on quality parameters of freeze dried soursop fruit pulp
|
Ceballos, Adela María
|
|
2012
|
111 |
2 |
p. 360-365
6 p.
|
artikel
|
| 15 |
Effect of freezing treatments and yeast amount on sensory and physical properties of sweet bakery products
|
Meziani, Smail
|
|
2012
|
111 |
2 |
p. 336-342
7 p.
|
artikel
|
| 16 |
Effect of high pressure homogenization (HPH) on the rheological properties of a fruit juice serum model
|
Augusto, Pedro E.D.
|
|
2012
|
111 |
2 |
p. 474-477
4 p.
|
artikel
|
| 17 |
Flaxseed oil – Whey protein isolate emulsions: Effect of high pressure homogenization
|
Kuhn, K.R.
|
|
2012
|
111 |
2 |
p. 449-457
9 p.
|
artikel
|
| 18 |
Heat resistance of Listeria species to liquid whole egg ultrapasteurization treatment
|
Monfort, S.
|
|
2012
|
111 |
2 |
p. 478-481
4 p.
|
artikel
|
| 19 |
Identifying industrial food foam structures by 2D surface image analysis and pattern recognition
|
Germain, Juan C.
|
|
2012
|
111 |
2 |
p. 440-448
9 p.
|
artikel
|
| 20 |
Influence of cocoa butter refining on the quality of milk chocolate
|
De Clercq, Nathalie
|
|
2012
|
111 |
2 |
p. 412-419
8 p.
|
artikel
|
| 21 |
Influence of physicochemical binder properties on agglomeration of wheat powder in couscous grain
|
Barkouti, Amal
|
|
2012
|
111 |
2 |
p. 234-240
7 p.
|
artikel
|
| 22 |
Influence of sugar composition on water sorption isotherms and on glass transition in apricots
|
Djendoubi Mrad, Nadia
|
|
2012
|
111 |
2 |
p. 403-411
9 p.
|
artikel
|
| 23 |
Mass transport analysis in perforation-mediated modified atmosphere packaging of strawberries
|
Xanthopoulos, G.
|
|
2012
|
111 |
2 |
p. 326-335
10 p.
|
artikel
|
| 24 |
Measuring the colour of virgin olive oils in a new colour scale using a low-cost portable electronic device
|
Salmerón, José F.
|
|
2012
|
111 |
2 |
p. 247-254
8 p.
|
artikel
|
| 25 |
Modeling of simultaneous heat and mass transfer during convective oven ring cake baking
|
Sakin-Yilmazer, Melike
|
|
2012
|
111 |
2 |
p. 289-298
10 p.
|
artikel
|
| 26 |
Monitoring baking processes of bread rolls by digital image analysis
|
Paquet-Durand, O.
|
|
2012
|
111 |
2 |
p. 425-431
7 p.
|
artikel
|
| 27 |
Numerical simulation for heat transfer and velocity field characteristics of two-phase flow systems in axially rotating horizontal cans
|
Tutar, Mustafa
|
|
2012
|
111 |
2 |
p. 366-385
20 p.
|
artikel
|
| 28 |
Pasteurization of grapefruit juice using a centrifugal ultraviolet light irradiator
|
Geveke, David J.
|
|
2012
|
111 |
2 |
p. 241-246
6 p.
|
artikel
|
| 29 |
Review of the effects of food processing and formulation on flavonol and anthocyanin behaviour
|
Ioannou, Irina
|
|
2012
|
111 |
2 |
p. 208-217
10 p.
|
artikel
|
| 30 |
Rheological, texture and sensory properties of kefir with high performance and native inulin
|
Glibowski, Paweł
|
|
2012
|
111 |
2 |
p. 299-304
6 p.
|
artikel
|
| 31 |
Simplified optimization for microcapsule preparation by complex coacervation based on the correlation between coacervates and the corresponding microcapsule
|
Lv, Yi
|
|
2012
|
111 |
2 |
p. 225-233
9 p.
|
artikel
|
| 32 |
Study on removal of coloured impurity in soybean oligosaccharides extracted from sweet slurry by adsorption resins
|
Wang, Qiushuang
|
|
2012
|
111 |
2 |
p. 386-393
8 p.
|
artikel
|
| 33 |
Synthesis and characterization of nano-encapsulated catechin by molecular inclusion with beta-cyclodextrin
|
Krishnaswamy, Kiruba
|
|
2012
|
111 |
2 |
p. 255-264
10 p.
|
artikel
|
| 34 |
The role of characteristic times in rheological description of structure forming food additives
|
Ptaszek, Anna
|
|
2012
|
111 |
2 |
p. 272-278
7 p.
|
artikel
|
| 35 |
Viscosity ratio: A key factor for control of oil drop size distribution in effervescent atomization of oil-in-water emulsions
|
Schröder, Jewe
|
|
2012
|
111 |
2 |
p. 265-271
7 p.
|
artikel
|
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