| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Assessment of food compositional parameters by means of a Waveguide Vector Spectrometer
|
Ragni, Luigi
|
|
2017
|
205 |
C |
p. 25-33
9 p.
|
artikel
|
| 2 |
Characterization of moisture content in dehydrated scallops using spectral images
|
Huang, Hui
|
|
2017
|
205 |
C |
p. 47-55
9 p.
|
artikel
|
| 3 |
Editorial Board
|
|
|
2017
|
205 |
C |
p. IFC-
1 p.
|
artikel
|
| 4 |
Effect of water content on the flowability of hygroscopic powders
|
Juarez-Enriquez, E.
|
|
2017
|
205 |
C |
p. 12-17
6 p.
|
artikel
|
| 5 |
Enhancing the activity of pectinase using pulsed electric field (PEF) treatment
|
Zhang, Fusheng
|
|
2017
|
205 |
C |
p. 56-63
8 p.
|
artikel
|
| 6 |
Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics
|
Tamborrino, Antonia
|
|
2017
|
205 |
C |
p. 34-46
13 p.
|
artikel
|
| 7 |
Nondestructive measurement of yolk viscosity in lightly heated chicken shell eggs
|
Kuroki, Shinichiro
|
|
2017
|
205 |
C |
p. 18-24
7 p.
|
artikel
|
| 8 |
Non-invasive assessment of packaged cod freeze-thaw history by hyperspectral imaging
|
Washburn, Kathryn E.
|
|
2017
|
205 |
C |
p. 64-73
10 p.
|
artikel
|
| 9 |
The garlic (A. sativum L.) extracts food grade W1/O/W2 emulsions prepared by homogenization and stirred cell membrane emulsification
|
Ilić, Jelena D.
|
|
2017
|
205 |
C |
p. 1-11
11 p.
|
artikel
|
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