| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Advances in “wet” electron microscopy techniques and their application to the study of food structure
|
James, B.
|
|
2009
|
|
3-4 |
p. 114-124
11 p.
|
artikel
|
| 2 |
Announcement
|
|
|
2009
|
|
3-4 |
p. I-
1 p.
|
artikel
|
| 3 |
Antioxidant activity of byproducts from the hydrolytic processing of selected lignocellulosic materials
|
Garrote, G.
|
|
2004
|
|
3-4 |
p. 191-200
10 p.
|
artikel
|
| 4 |
Application of functional citrus by-products to meat products
|
Fernández-López, J.
|
|
2004
|
|
3-4 |
p. 176-185
10 p.
|
artikel
|
| 5 |
Artificial neural networks for prediction of antioxidant capacity of cruciferous sprouts
|
Buciński, Adam
|
|
2004
|
|
3-4 |
p. 161-169
9 p.
|
artikel
|
| 6 |
Calendar
|
|
|
2004
|
|
3-4 |
p. 225-227
3 p.
|
artikel
|
| 7 |
Calender
|
|
|
2009
|
|
3-4 |
p. 184-
1 p.
|
artikel
|
| 8 |
Characterization of protein–polyphenol interactions
|
Papadopoulou, Athina
|
|
2004
|
|
3-4 |
p. 186-190
5 p.
|
artikel
|
| 9 |
Conferences
|
|
|
2001
|
|
3-4 |
p. 149-151
3 p.
|
artikel
|
| 10 |
Contents Digest
|
|
|
2009
|
|
3-4 |
p. 111-113
3 p.
|
artikel
|
| 11 |
Critical factors determining inactivation kinetics by pulsed electric field food processing
|
Wouters, Patrick C
|
|
2001
|
|
3-4 |
p. 112-121
10 p.
|
artikel
|
| 12 |
Cyclodextrins as food ingredients
|
Szente, Lajos
|
|
2004
|
|
3-4 |
p. 137-142
6 p.
|
artikel
|
| 13 |
Editorial Board
|
|
|
2004
|
|
3-4 |
p. 109-
1 p.
|
artikel
|
| 14 |
Effect of electric field pulses on microstructure of muscle foods and roes
|
Gudmundsson, Magnús
|
|
2001
|
|
3-4 |
p. 122-128
7 p.
|
artikel
|
| 15 |
Effect of non thermal processing technologies on the anthocyanin content of fruit juices
|
Tiwari, B.K.
|
|
2009
|
|
3-4 |
p. 137-145
9 p.
|
artikel
|
| 16 |
Effects of high electric field pulses on enzymes
|
Van Loey, A
|
|
2001
|
|
3-4 |
p. 94-102
9 p.
|
artikel
|
| 17 |
Effects of high voltage electric pulses on protein-based food constituents and structures
|
Barsotti, Laura
|
|
2001
|
|
3-4 |
p. 136-144
9 p.
|
artikel
|
| 18 |
Enzymic modification of extruded soy protein concentrates as a method of obtaining new functional food components
|
Surówka, K.
|
|
2004
|
|
3-4 |
p. 153-160
8 p.
|
artikel
|
| 19 |
European News
|
|
|
2001
|
|
3-4 |
p. 92-
1 p.
|
artikel
|
| 20 |
Food Preservation by Pulsed Electric Fields: From Research to Application
|
Hendrickx, Marc
|
|
2009
|
|
3-4 |
p. 182-183
2 p.
|
artikel
|
| 21 |
Foreword
|
|
|
2001
|
|
3-4 |
p. 93-
1 p.
|
artikel
|
| 22 |
Influence of lactic acid ester on chocolate quality
|
Jovanovic, Olga
|
|
2004
|
|
3-4 |
p. 128-136
9 p.
|
artikel
|
| 23 |
Managing quality heterogeneity in the mango supply chain: evidence from Costa Rica
|
Zúñiga-Arias, Guillermo
|
|
2009
|
|
3-4 |
p. 168-179
12 p.
|
artikel
|
| 24 |
Modelling acrylamide changes in foods: from single-response empirical to multiresponse mechanistic approaches
|
De Vleeschouwer, Kristel
|
|
2009
|
|
3-4 |
p. 155-167
13 p.
|
artikel
|
| 25 |
Modelling approaches to ozone processing of liquid foods
|
Cullen, P.J.
|
|
2009
|
|
3-4 |
p. 125-136
12 p.
|
artikel
|
| 26 |
New challenges in food science and technology: an industrial perspective
|
Tiwari, B.K.
|
|
2009
|
|
3-4 |
p. 180-181
2 p.
|
artikel
|
| 27 |
New Patents
|
|
|
2001
|
|
3-4 |
p. 145-148
4 p.
|
artikel
|
| 28 |
NFIF 2003
|
|
|
2004
|
|
3-4 |
p. 114-
1 p.
|
artikel
|
| 29 |
Nisin biotechnological production and application: a review
|
de Arauz, Luciana Juncioni
|
|
2009
|
|
3-4 |
p. 146-154
9 p.
|
artikel
|
| 30 |
[No title]
|
|
|
2004
|
|
3-4 |
p. 110-113
4 p.
|
artikel
|
| 31 |
Prebiotic effectiveness of fructans of different degrees of polymerization
|
Biedrzycka, Elżbieta
|
|
2004
|
|
3-4 |
p. 170-175
6 p.
|
artikel
|
| 32 |
Preservation of liquid foods by high intensity pulsed electric fields—basic concepts for process design
|
Heinz, V.
|
|
2001
|
|
3-4 |
p. 103-111
9 p.
|
artikel
|
| 33 |
Processing concepts based on high intensity electric field pulses
|
Knorr, Dietrich
|
|
2001
|
|
3-4 |
p. 129-135
7 p.
|
artikel
|
| 34 |
Production of xylooligosaccharides by autohydrolysis of lignocellulosic materials
|
Parajó, J.C
|
|
2004
|
|
3-4 |
p. 115-120
6 p.
|
artikel
|
| 35 |
Protein–flavour interactions in relation to development of novel protein foods
|
Heng, Lynn
|
|
2004
|
|
3-4 |
p. 217-224
8 p.
|
artikel
|
| 36 |
Proteomics: present and future in food quality evaluation
|
Carbonaro, Marina
|
|
2004
|
|
3-4 |
p. 209-216
8 p.
|
artikel
|
| 37 |
Recent advances in the formulation of gluten-free cereal-based products
|
Gallagher, E
|
|
2004
|
|
3-4 |
p. 143-152
10 p.
|
artikel
|
| 38 |
The commensal microflora of human milk: new perspectives for food bacteriotherapy and probiotics
|
Martı́n, Rocı́o
|
|
2004
|
|
3-4 |
p. 121-127
7 p.
|
artikel
|
| 39 |
Trans Fatty Acids
|
Robinson, Lindsay
|
|
2009
|
|
3-4 |
p. 182-
1 p.
|
artikel
|
| 40 |
Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits
|
Lanciotti, R
|
|
2004
|
|
3-4 |
p. 201-208
8 p.
|
artikel
|
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