| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Ascorbic acid losses during processing of French fries and potato chips
|
Haase, N.U
|
|
2003
|
56 |
2-3 |
p. 207-209
3 p.
|
article
|
| 2 |
Calcium fortification of vegetables by vacuum impregnation
|
Gras, M.L
|
|
2003
|
56 |
2-3 |
p. 279-284
6 p.
|
article
|
| 3 |
Consumers’ competence in handling food
|
Pfau, Cornelie
|
|
2003
|
56 |
2-3 |
p. 295-297
3 p.
|
article
|
| 4 |
Crust and crumb characteristics of gluten free breads
|
Gallagher, E
|
|
2003
|
56 |
2-3 |
p. 153-161
9 p.
|
article
|
| 5 |
Development of probiotic-enriched dried fruits by vacuum impregnation
|
Betoret, N
|
|
2003
|
56 |
2-3 |
p. 273-277
5 p.
|
article
|
| 6 |
Developments in food processing and increasing gaps in consumers competence of food handling––the challenge for nutrition policy in Europe
|
Oltersdorf, Ulrich
|
|
2003
|
56 |
2-3 |
p. 163-169
7 p.
|
article
|
| 7 |
Differences in the antioxidant activity of plant and mammalian lignans
|
Niemeyer, Heike B
|
|
2003
|
56 |
2-3 |
p. 255-256
2 p.
|
article
|
| 8 |
Editorial Board
|
|
|
2003
|
56 |
2-3 |
p. IFC-
1 p.
|
article
|
| 9 |
Effect of film packaging and surface coating on primary and secondary plant compounds in fruit and vegetable products
|
Schreiner, M
|
|
2003
|
56 |
2-3 |
p. 237-240
4 p.
|
article
|
| 10 |
Effect of grape processing on selected antioxidant phenolics in red wine
|
Netzel, M
|
|
2003
|
56 |
2-3 |
p. 223-228
6 p.
|
article
|
| 11 |
Effect of soaking, dehulling, cooking and fermentation with Rhizopus oligosporus on the oligosaccharides, trypsin inhibitor, phytic acid and tannins of soybean (Glycine max Merr.), cowpea (Vigna unguiculata L. Walp) and groundbean (Macrotyloma geocarpa Harms)
|
Egounlety, M
|
|
2003
|
56 |
2-3 |
p. 249-254
6 p.
|
article
|
| 12 |
EU project Crownalife: functional foods, gut microflora and healthy ageing
|
Silvi, S
|
|
2003
|
56 |
2-3 |
p. 195-200
6 p.
|
article
|
| 13 |
Evaluation of sugar replacers in short dough biscuit production
|
Gallagher, E
|
|
2003
|
56 |
2-3 |
p. 261-263
3 p.
|
article
|
| 14 |
Evaluation of the effects of fat replacers on the quality of wheat bread
|
O’Brien, C.M
|
|
2003
|
56 |
2-3 |
p. 265-267
3 p.
|
article
|
| 15 |
Extrusion cooking technology employed to reduce the anti-nutritional factor tannin in sesame (Sesamum indicum) meal
|
Mukhopadhyay, Nibedita
|
|
2003
|
56 |
2-3 |
p. 201-202
2 p.
|
article
|
| 16 |
Foreword and introduction
|
Wolf, Walter
|
|
2003
|
56 |
2-3 |
p. 111-112
2 p.
|
article
|
| 17 |
Freezing effect on some quality parameters of transgenic parthenocarpic eggplants
|
Maestrelli, A
|
|
2003
|
56 |
2-3 |
p. 285-287
3 p.
|
article
|
| 18 |
Impact of non-thermal processing on plant metabolites
|
Knorr, Dietrich
|
|
2003
|
56 |
2-3 |
p. 131-134
4 p.
|
article
|
| 19 |
Impact of processing on functional properties of protein products from wrinkled peas
|
Fuhrmeister, H
|
|
2003
|
56 |
2-3 |
p. 119-129
11 p.
|
article
|
| 20 |
Influence of cold storage and blanching on the carotenoid content of Kintoki carrots
|
Mayer-Miebach, E
|
|
2003
|
56 |
2-3 |
p. 211-213
3 p.
|
article
|
| 21 |
Influence of low temperature blanching on the content of valuable substances and sensory properties in ready-to-use salads
|
Mayer-Miebach, E
|
|
2003
|
56 |
2-3 |
p. 215-217
3 p.
|
article
|
| 22 |
Influence of ultra high pressure processing on fruit and vegetable products
|
Butz, P
|
|
2003
|
56 |
2-3 |
p. 233-236
4 p.
|
article
|
| 23 |
Integrated approach to deep fat frying: engineering, nutrition, health and consumer aspects
|
Saguy, I.Sam
|
|
2003
|
56 |
2-3 |
p. 143-152
10 p.
|
article
|
| 24 |
Market and marketing of functional food in Europe
|
Menrad, Klaus
|
|
2003
|
56 |
2-3 |
p. 181-188
8 p.
|
article
|
| 25 |
Microbiological and lipid oxidation studies on mechanically deboned turkey meat treated by high hydrostatic pressure
|
Tuboly, Eszter
|
|
2003
|
56 |
2-3 |
p. 241-244
4 p.
|
article
|
| 26 |
Micronutrient deficiencies in Switzerland: causes and consequences
|
Eichholzer, Monika
|
|
2003
|
56 |
2-3 |
p. 171-179
9 p.
|
article
|
| 27 |
Modelling the effects of thermal sterilization on the quality of tomato puree
|
Zanoni, B
|
|
2003
|
56 |
2-3 |
p. 203-206
4 p.
|
article
|
| 28 |
Modification of glass transition temperature through carbohydrates addition and anthocyanin and soluble phenol stability of frozen blueberry juices
|
Rizzolo, Anna
|
|
2003
|
56 |
2-3 |
p. 229-231
3 p.
|
article
|
| 29 |
Nutrient based quality control in public catering: need for revision
|
Guilland, A.
|
|
2003
|
56 |
2-3 |
p. 189-193
5 p.
|
article
|
| 30 |
Oxidative stability of carotenoid pigments and polyunsaturated fatty acids in microparticulate diets containing krill oil for nutrition of marine fish larvae
|
Bustos, Rubén
|
|
2003
|
56 |
2-3 |
p. 289-293
5 p.
|
article
|
| 31 |
Predicting the impact of food processing on food constituents
|
Lund, Daryl
|
|
2003
|
56 |
2-3 |
p. 113-117
5 p.
|
article
|
| 32 |
Probabilistic models of food microbial safety and nutritional quality
|
Gonzalez-Martinez, Consuelo
|
|
2003
|
56 |
2-3 |
p. 135-142
8 p.
|
article
|
| 33 |
Stability of n-3 fatty acids in fish particles during processing by impingement jet
|
Bórquez, Rodrigo
|
|
2003
|
56 |
2-3 |
p. 245-247
3 p.
|
article
|
| 34 |
Studies on the stability of turmeric constituents
|
Pfeiffer, Erika
|
|
2003
|
56 |
2-3 |
p. 257-259
3 p.
|
article
|
| 35 |
The vitamin C status of freeze-chilled mashed potato
|
Redmond, G.A
|
|
2003
|
56 |
2-3 |
p. 219-221
3 p.
|
article
|
| 36 |
Use of response surface methodology to produce functional short dough biscuits
|
Gallagher, E
|
|
2003
|
56 |
2-3 |
p. 269-271
3 p.
|
article
|
Journal description