| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A comparison of the Bactoscan 8000S to three cultural methods for enumeration of bacteria in raw milk
|
Lachowsky, W.M.
|
|
1997
|
|
3-4 |
p. 273-280
8 p.
|
artikel
|
| 2 |
Animal, food and biomedical aspects of verocytotoxigenic E. coli
|
Duffy, Geraldine
|
|
2000
|
|
3-4 |
p. 267-272
6 p.
|
artikel
|
| 3 |
Anthocyanins and flavonoids from shredded red onion and changes during storage in perforated films
|
Ferreres, Federico
|
|
1996
|
|
3-4 |
p. 389-395
7 p.
|
artikel
|
| 4 |
Application of high pressure treatment for cheese production
|
Trujillo, A.J
|
|
2000
|
|
3-4 |
p. 311-316
6 p.
|
artikel
|
| 5 |
A rapid method (SFE-TLC) for the identification of irradiated chicken
|
Rahman, R.
|
|
1996
|
|
3-4 |
p. 301-307
7 p.
|
artikel
|
| 6 |
Beneficial properties of olive oil
|
Roche, Helen M.
|
|
2000
|
|
3-4 |
p. 227-231
5 p.
|
artikel
|
| 7 |
Characteristics of low-fat beefburger as influenced by various types of wheat fibers
|
Mansour, Esam H.
|
|
1997
|
|
3-4 |
p. 199-205
7 p.
|
artikel
|
| 8 |
Cheese flavour development by enzymatic conversions of peptides and amino acids
|
Smit, Gerrit
|
|
2000
|
|
3-4 |
p. 153-160
8 p.
|
artikel
|
| 9 |
Chemical and sensory effects of a Lactobacillus adjunct in Cheddar cheese
|
Drake, M.A.
|
|
1996
|
|
3-4 |
p. 381-387
7 p.
|
artikel
|
| 10 |
Comparison of ten media for the enumeration of yeasts in dairy products
|
Welthagen, J.J.
|
|
1997
|
|
3-4 |
p. 207-211
5 p.
|
artikel
|
| 11 |
Conference calendar
|
|
|
1996
|
|
3-4 |
p. 417-421
5 p.
|
artikel
|
| 12 |
Conference calendar
|
|
|
1997
|
|
3-4 |
p. 299-301
3 p.
|
artikel
|
| 13 |
Contribution of muscle aminopeptidases to flavor development in dry-cured ham
|
Toldrá, Fidel
|
|
2000
|
|
3-4 |
p. 181-185
5 p.
|
artikel
|
| 14 |
Control of bioflavour and safety in fermented sausages: first results of a European project
|
Demeyer, D
|
|
2000
|
|
3-4 |
p. 171-180
10 p.
|
artikel
|
| 15 |
COST Action 96
|
Guichard, E
|
|
2000
|
|
3-4 |
p. 187-190
4 p.
|
artikel
|
| 16 |
DNA-based methods for detection of food-borne bacterial pathogens
|
Elmerdahl Olsen, John
|
|
2000
|
|
3-4 |
p. 257-266
10 p.
|
artikel
|
| 17 |
Dry sausages ripening: influence of thermohygrometric conditions on microbiological, chemical and physico-chemical characteristics
|
Baldini, P
|
|
2000
|
|
3-4 |
p. 161-170
10 p.
|
artikel
|
| 18 |
Dynamism in flavour science and sensory methodology
|
Piggott, J.R.
|
|
2000
|
|
3-4 |
p. 191-197
7 p.
|
artikel
|
| 19 |
Effect of cooking on residues of ormetoprim and sulfadimethoxine in the muscle of channel catfish
|
Xu, Dehai
|
|
1996
|
|
3-4 |
p. 339-344
6 p.
|
artikel
|
| 20 |
Effects of dietary fiber and tannins on protein utilization in dry beans (Phaseolus vulgaris)
|
Hughes, Joe S.
|
|
1996
|
|
3-4 |
p. 331-338
8 p.
|
artikel
|
| 21 |
FLAIR-FLOW EUROPE
|
Gormley, T.R.
|
|
2000
|
|
3-4 |
p. 289-293
5 p.
|
artikel
|
| 22 |
Flavor quality and texture of modified fatty acid high monoene, low saturate butter
|
Lin, M.P.
|
|
1996
|
|
3-4 |
p. 367-371
5 p.
|
artikel
|
| 23 |
Flavour enhancement of direct acidified Kareish cheese using attenuated lactic acid bacteria
|
Kebary, K.M.K.
|
|
1997
|
|
3-4 |
p. 265-272
8 p.
|
artikel
|
| 24 |
Food Forum: a research forum for an innovative and globally competitive European Food Industry
|
Leslie, R.B
|
|
2000
|
|
3-4 |
p. 295-297
3 p.
|
artikel
|
| 25 |
Food technology in Spain. CDTI's and EUREKA's perspectives
|
Trabada, Fernando
|
|
2000
|
|
3-4 |
p. 299-304
6 p.
|
artikel
|
| 26 |
Hygrometric measurements for the evaluation of the stability of model food emulsions
|
Pittia, P.
|
|
1997
|
|
3-4 |
p. 177-184
8 p.
|
artikel
|
| 27 |
Identification of irradiated foodstuffs: a review of the recent literature
|
Haire, D.Lawrence
|
|
1997
|
|
3-4 |
p. 249-264
16 p.
|
artikel
|
| 28 |
Improved traditional foods for the next century
|
Toldrá (Chairman), Fidel
|
|
2000
|
|
3-4 |
p. 145-
1 p.
|
artikel
|
| 29 |
Improving the quality of European hard-cheeses by controlling of interactions between lactic acid bacteria and propionibacteria
|
Kerjean, Jean-René
|
|
2000
|
|
3-4 |
p. 281-287
7 p.
|
artikel
|
| 30 |
Increased fruit and vegetable consumption within the EU: potential health benefits
|
Southon, Susan
|
|
2000
|
|
3-4 |
p. 211-217
7 p.
|
artikel
|
| 31 |
Influence of hot-processing and electrical stimulation on the bacteriology and retail case-life of vacuum packaged lamb
|
Jeremiah, L.E.
|
|
1997
|
|
3-4 |
p. 281-286
6 p.
|
artikel
|
| 32 |
Influence of particle characteristics on fluid-to-particle heat transfer coefficient in a pilot scale holding tube simulator
|
Ramaswamy, H.S.
|
|
1996
|
|
3-4 |
p. 291-300
10 p.
|
artikel
|
| 33 |
Inhibition of Salmonella enteritidis and Staphylococcus aureus in nutrient broth by mint essential oil
|
Tassou, C.
|
|
2000
|
|
3-4 |
p. 273-280
8 p.
|
artikel
|
| 34 |
In vitro protein digestibility, amino acid profile and available iron of infant-weaning food prepared from maize flour and bovine blood
|
Oshodi, A.A.
|
|
1997
|
|
3-4 |
p. 193-197
5 p.
|
artikel
|
| 35 |
Kinetics of lipase-catalyzed hydrolysis of olive oil
|
Fadiloğlu, Sibel
|
|
1997
|
|
3-4 |
p. 171-175
5 p.
|
artikel
|
| 36 |
Kinetics of lycopene degradation in tomato pulp solids under different processing and storage conditions
|
Sharma, Shri K.
|
|
1996
|
|
3-4 |
p. 309-315
7 p.
|
artikel
|
| 37 |
Modern analyses and binding studies of flavour volatiles with particular reference to dairy protein products
|
Stevenson, R.J.
|
|
1996
|
|
3-4 |
p. 265-290
26 p.
|
artikel
|
| 38 |
Novel analytical tools for food flavours
|
Stephan, Andreas
|
|
2000
|
|
3-4 |
p. 199-209
11 p.
|
artikel
|
| 39 |
Nutritional meaning of dietary fibre and phytic acid in meat-based homogenised weaning foods
|
Periago, Ma Jesús
|
|
1997
|
|
3-4 |
p. 223-230
8 p.
|
artikel
|
| 40 |
Osmotic dehydration of pineapple: kinetics and product quality
|
Silveira, Expedito T.F.
|
|
1996
|
|
3-4 |
p. 227-233
7 p.
|
artikel
|
| 41 |
Physicochemical characteristics of flaxseed gum
|
Cui, W.
|
|
1996
|
|
3-4 |
p. 397-402
6 p.
|
artikel
|
| 42 |
Post-mortem changes in pork using parallel needles for both light scattering and low-frequency electrical properties
|
Swatland, H.J.
|
|
1997
|
|
3-4 |
p. 293-298
6 p.
|
artikel
|
| 43 |
Preface
|
Breslin, Liam
|
|
2000
|
|
3-4 |
p. 143-
1 p.
|
artikel
|
| 44 |
Production of yoghurt from sheep's milk which had been concentrated by reverse osmosis and stored frozen. 2. Compositional, microbiological, sensory and physical characteristics of yoghurt
|
Voutsinas, Leandros P.
|
|
1996
|
|
3-4 |
p. 411-416
6 p.
|
artikel
|
| 45 |
Production of yoghurt from sheep's milk which had been concentrated by reverse osmosis and stored frozen. 1. Physicochemical, microbiological and physical stability characteristics of concentrates
|
Voutsinas, Leandros P
|
|
1996
|
|
3-4 |
p. 403-409
7 p.
|
artikel
|
| 46 |
Protein extraction during production of varietally derived apple juices using a “mascerase” enzyme
|
Beveridge, T.
|
|
1997
|
|
3-4 |
p. 231-234
4 p.
|
artikel
|
| 47 |
Pulsed electric fields as a processing alternative for microbial reduction in spice
|
Keith, William D.
|
|
1997
|
|
3-4 |
p. 185-191
7 p.
|
artikel
|
| 48 |
Reduction of adhesion of a Lactobacillus sp. to collagen sausage casing by proteins
|
Barriga, M.I.
|
|
1996
|
|
3-4 |
p. 249-257
9 p.
|
artikel
|
| 49 |
Seasonal effect on pale soft exudative (PSE) occurrence in young turkey breast meat
|
McCurdy, R.D.
|
|
1996
|
|
3-4 |
p. 363-366
4 p.
|
artikel
|
| 50 |
Sedimentation clarification of Garnacha musts. Consumption of amino acids during fermentation and aging
|
Ancín, Carmen
|
|
1996
|
|
3-4 |
p. 345-353
9 p.
|
artikel
|
| 51 |
Sensory and compositional profiles of British Columbia Chardonnay and Pinot noir wines
|
Cliff, M.A.
|
|
1996
|
|
3-4 |
p. 317-323
7 p.
|
artikel
|
| 52 |
Spoilage yeasts in foods and beverages
|
Loureiro, Virgı́lio
|
|
2000
|
|
3-4 |
p. 247-256
10 p.
|
artikel
|
| 53 |
Strains selection of baker's yeast with improved technological properties
|
Angelov, A.I.
|
|
1996
|
|
3-4 |
p. 235-239
5 p.
|
artikel
|
| 54 |
Structural and physical properties of dietary fibres, and consequences of processing on human physiology
|
Guillon, F
|
|
2000
|
|
3-4 |
p. 233-245
13 p.
|
artikel
|
| 55 |
Studies of the effect of ethylene diamine tetraacetic acid (EDTA) on sorbic acid degradation
|
Campos, Carmen A.
|
|
1996
|
|
3-4 |
p. 259-264
6 p.
|
artikel
|
| 56 |
Tea preparation and its influence on methylxanthine concentration
|
Hicks, Monique B.
|
|
1996
|
|
3-4 |
p. 325-330
6 p.
|
artikel
|
| 57 |
The application of a fast algorithm for the classification of olives by machine vision
|
Diaz, R
|
|
2000
|
|
3-4 |
p. 305-309
5 p.
|
artikel
|
| 58 |
The chemical composition of 80 pure maple syrup samples produced in North America
|
Stuckel, Jackie G.
|
|
1996
|
|
3-4 |
p. 373-379
7 p.
|
artikel
|
| 59 |
The effect of hydroxypropylation on the structure and physicochemical properties of native, defatted and heat-moisture treated potato starches
|
Perera, C.
|
|
1997
|
|
3-4 |
p. 235-247
13 p.
|
artikel
|
| 60 |
The influence of high pressure processing on antimutagenic activities of fruit and vegetable juices
|
Butz, P.
|
|
1997
|
|
3-4 |
p. 287-291
5 p.
|
artikel
|
| 61 |
The influence of pressure and temperature on freeze-drying in an adsorbent medium and establishment of drying strategies
|
Lombraña, JoséIgnacio
|
|
1997
|
|
3-4 |
p. 213-222
10 p.
|
artikel
|
| 62 |
Thermal inactivation of bacteria—a new predictive model for the combined effect of three environmental factors: temperature, pH and water activity
|
Cerf, O.
|
|
1996
|
|
3-4 |
p. 219-226
8 p.
|
artikel
|
| 63 |
The stabilization of white wines by adsorption of phenolic compounds on chitin and chitosan
|
Spagna, Giovanni
|
|
1996
|
|
3-4 |
p. 241-248
8 p.
|
artikel
|
| 64 |
Traditional foods: challenges facing the European food industry
|
Jordana, Jorge
|
|
2000
|
|
3-4 |
p. 147-152
6 p.
|
artikel
|
| 65 |
Use of carrageenan and konjac flour gel in low-fat restructured pork nuggets
|
Berry, B.W.
|
|
1996
|
|
3-4 |
p. 355-362
8 p.
|
artikel
|
| 66 |
Volatile compounds of oxidized cocoa butter
|
Hashim, L.
|
|
1997
|
|
3-4 |
p. 163-169
7 p.
|
artikel
|
| 67 |
Wine and cardiovascular disease
|
Estruch, Ramon
|
|
2000
|
|
3-4 |
p. 219-226
8 p.
|
artikel
|
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