| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A CFD modeling system for airflow and heat transfer in ventilated packaging for fresh foods:
|
Zou, Qian
|
|
2006
|
77 |
4 |
p. 1048-1058
11 p.
|
artikel
|
| 2 |
A CFD modeling system for airflow and heat transfer in ventilated packaging for fresh foods: I. Initial analysis and development of mathematical models
|
Zou, Qian
|
|
2006
|
77 |
4 |
p. 1037-1047
11 p.
|
artikel
|
| 3 |
Analysis of dimensional ratios of regular geometries for infinite geometry assumptions in conduction heat transfer problems
|
Erdoğdu, Ferruh
|
|
2006
|
77 |
4 |
p. 818-824
7 p.
|
artikel
|
| 4 |
Antibacterial activities of Turkish pollen and propolis extracts against plant bacterial pathogens
|
Basim, Esin
|
|
2006
|
77 |
4 |
p. 992-996
5 p.
|
artikel
|
| 5 |
CFD studies on natural convective heating of canned food in conical and cylindrical containers
|
Varma, Mahesh N.
|
|
2006
|
77 |
4 |
p. 1024-1036
13 p.
|
artikel
|
| 6 |
Characterisation of lady finger batters and biscuits by fluorescence spectroscopy—Relation with density, color and texture
|
Allais, Irène
|
|
2006
|
77 |
4 |
p. 896-909
14 p.
|
artikel
|
| 7 |
Combined effect of γ-irradiation and osmotic pretreatment on mass transfer during dehydration
|
Rastogi, N.K.
|
|
2006
|
77 |
4 |
p. 1059-1063
5 p.
|
artikel
|
| 8 |
Concentration of aqueous solutions of organic components by reverse osmosis
|
Pozderović, A.
|
|
2006
|
77 |
4 |
p. 810-817
8 p.
|
artikel
|
| 9 |
Contents of volume
|
|
|
2006
|
77 |
4 |
p. 1116-1122
7 p.
|
artikel
|
| 10 |
Contribution of image analysis to the description of enzymatic degradation kinetics for particulate food material
|
Devaux, M.-F.
|
|
2006
|
77 |
4 |
p. 1096-1107
12 p.
|
artikel
|
| 11 |
Correlating colour to moisture content of large cooked beef joints by computer vision
|
Zheng, Chaoxin
|
|
2006
|
77 |
4 |
p. 858-863
6 p.
|
artikel
|
| 12 |
Determination of rheological properties of some pekmez samples in Turkey
|
Yoğurtçu, H.
|
|
2006
|
77 |
4 |
p. 1064-1068
5 p.
|
artikel
|
| 13 |
Diffusion of sodium chloride in pork tissue
|
Graiver, N.
|
|
2006
|
77 |
4 |
p. 910-918
9 p.
|
artikel
|
| 14 |
Drying of edamames by hot air and vacuum microwave combination
|
Hu, Qing-guo
|
|
2006
|
77 |
4 |
p. 977-982
6 p.
|
artikel
|
| 15 |
Editorial Board
|
|
|
2006
|
77 |
4 |
p. CO2-
1 p.
|
artikel
|
| 16 |
Effect of a prestorage treatment with 6-benzylaminopurine and modified atmosphere packaging storage on the respiration and quality of green asparagus spears
|
An, Jianshen
|
|
2006
|
77 |
4 |
p. 951-957
7 p.
|
artikel
|
| 17 |
Effect of calcium lactate and heat-shock on texture in fresh-cut lettuce during storage
|
Martín-Diana, A.B.
|
|
2006
|
77 |
4 |
p. 1069-1077
9 p.
|
artikel
|
| 18 |
Effect of high-pressure treatment on processing quality of tilapia meat fillets
|
Ko, Wen-Ching
|
|
2006
|
77 |
4 |
p. 1007-1011
5 p.
|
artikel
|
| 19 |
Effect of several humectants and potassium sorbate on the growth of Zygosaccharomyces bailii in model aqueous systems resembling low sugar products
|
Gliemmo, María F.
|
|
2006
|
77 |
4 |
p. 761-770
10 p.
|
artikel
|
| 20 |
Effect of surface topography on color and gloss of chocolate samples
|
Briones, Vilbett
|
|
2006
|
77 |
4 |
p. 776-783
8 p.
|
artikel
|
| 21 |
Effect of various activators on the course of alcoholic fermentation
|
Kotarska, Katarzyna
|
|
2006
|
77 |
4 |
p. 965-971
7 p.
|
artikel
|
| 22 |
Effects of capillary condensation on the caking of bulk sucrose
|
Billings, S.W.
|
|
2006
|
77 |
4 |
p. 887-895
9 p.
|
artikel
|
| 23 |
Effects of storage temperature and stage of ripening on RGB colour aspects of fresh-cut tomato pericarp using video image analysis
|
Lana, M.M.
|
|
2006
|
77 |
4 |
p. 871-879
9 p.
|
artikel
|
| 24 |
Energy efficiency in the slaughter and meat processing industry—opportunities for improvements in future energy markets
|
Fritzson, Anna
|
|
2006
|
77 |
4 |
p. 792-802
11 p.
|
artikel
|
| 25 |
Flow properties of corn starch–milk–sugar system prepared at 368.15K
|
Mohameed, Hazim A.
|
|
2006
|
77 |
4 |
p. 958-964
7 p.
|
artikel
|
| 26 |
Glass transition related cohesion of amorphous sugar powders
|
Foster, Kylie D.
|
|
2006
|
77 |
4 |
p. 997-1006
10 p.
|
artikel
|
| 27 |
Impact of process conditions on the rheological detectable structure of UHT treated milk protein–carrageenan systems
|
Sedlmeyer, F.
|
|
2006
|
77 |
4 |
p. 943-950
8 p.
|
artikel
|
| 28 |
Influence of different maceration times on the anthocyanin composition of wines made from Vitis vinifera L. cvs. Boğazkere and Öküzgözü
|
Kelebek, Hasim
|
|
2006
|
77 |
4 |
p. 1012-1017
6 p.
|
artikel
|
| 29 |
Influence of handling and processing of rough rice on fissures and head rice yields
|
Iguaz, A.
|
|
2006
|
77 |
4 |
p. 803-809
7 p.
|
artikel
|
| 30 |
Influence of modified atmosphere packaging on the chilled shelf life of gutted farmed bass (Dicentrarchus labrax)
|
Torrieri, E.
|
|
2006
|
77 |
4 |
p. 1078-1086
9 p.
|
artikel
|
| 31 |
Influence of relative humidity on carbon dioxide sorption in wheat gluten films
|
Pochat-Bohatier, C.
|
|
2006
|
77 |
4 |
p. 983-991
9 p.
|
artikel
|
| 32 |
Lipase-catalyzed synthesis of fatty acid fructose esters
|
Šabeder, Saša
|
|
2006
|
77 |
4 |
p. 880-886
7 p.
|
artikel
|
| 33 |
Mathematical modelling of thin layer drying process under open sun of some aromatic plants
|
Akpinar, E. Kavak
|
|
2006
|
77 |
4 |
p. 864-870
7 p.
|
artikel
|
| 34 |
Modeling the respiration of Pseudomonas fluorescens on solid-state lettuce-juice agar
|
Thiele, T.
|
|
2006
|
77 |
4 |
p. 853-857
5 p.
|
artikel
|
| 35 |
Monitoring of firmness evolution of peaches during storage by combining acoustic and impact methods
|
Diezma-Iglesias, B.
|
|
2006
|
77 |
4 |
p. 926-935
10 p.
|
artikel
|
| 36 |
Non-destructive evaluation of apple maturity using an electronic nose system
|
Pathange, Lakshmi P.
|
|
2006
|
77 |
4 |
p. 1018-1023
6 p.
|
artikel
|
| 37 |
Pressurized low polarity water extraction of lignans from whole flaxseed
|
Cacace, J.E.
|
|
2006
|
77 |
4 |
p. 1087-1095
9 p.
|
artikel
|
| 38 |
Rehydration kinetics and soluble solids lixiviation of candied mango fruit as affected by sucrose concentration
|
Giraldo, G.
|
|
2006
|
77 |
4 |
p. 825-834
10 p.
|
artikel
|
| 39 |
Relation between the acrylamide formation and time–temperature history of surface and core regions of French fries
|
Gökmen, Vural
|
|
2006
|
77 |
4 |
p. 972-976
5 p.
|
artikel
|
| 40 |
Rheology of supersaturated sucrose solutions
|
Quintas, M.
|
|
2006
|
77 |
4 |
p. 844-852
9 p.
|
artikel
|
| 41 |
Robustness analysis of a CFD model to the uncertainties in its physical properties for a bread baking process
|
Wong, Shin Yee
|
|
2006
|
77 |
4 |
p. 784-791
8 p.
|
artikel
|
| 42 |
The effect of shear rate, temperature, sugar and emulsifier on the tempering of cocoa butter
|
Dhonsi, D.
|
|
2006
|
77 |
4 |
p. 936-942
7 p.
|
artikel
|
| 43 |
The effect of surface composition on the functional properties of milk powders
|
Nijdam, J.J.
|
|
2006
|
77 |
4 |
p. 919-925
7 p.
|
artikel
|
| 44 |
The influence of biological factors on properties of some traditional and new polymers used for fermented food packaging
|
Steinka, Izabela
|
|
2006
|
77 |
4 |
p. 771-775
5 p.
|
artikel
|
| 45 |
The influence of processing and product factors on the quality of microwave pre-cooked bacon
|
James, Christian
|
|
2006
|
77 |
4 |
p. 835-843
9 p.
|
artikel
|
| 46 |
Thermodynamic analysis of the sorption isotherms of pure and blended carbohydrate polymers
|
Pérez-Alonso, C.
|
|
2006
|
77 |
4 |
p. 753-760
8 p.
|
artikel
|
| 47 |
Water–solids interactions, matrix structural properties and the rate of non-enzymatic browning
|
Acevedo, N.
|
|
2006
|
77 |
4 |
p. 1108-1115
8 p.
|
artikel
|
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