| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Animal, food and biomedical aspects of verocytotoxigenic E. coli
|
Duffy, Geraldine
|
|
2000
|
33 |
3-4 |
p. 267-272
6 p.
|
article
|
| 2 |
Application of high pressure treatment for cheese production
|
Trujillo, A.J
|
|
2000
|
33 |
3-4 |
p. 311-316
6 p.
|
article
|
| 3 |
Beneficial properties of olive oil
|
Roche, Helen M.
|
|
2000
|
33 |
3-4 |
p. 227-231
5 p.
|
article
|
| 4 |
Cheese flavour development by enzymatic conversions of peptides and amino acids
|
Smit, Gerrit
|
|
2000
|
33 |
3-4 |
p. 153-160
8 p.
|
article
|
| 5 |
Contribution of muscle aminopeptidases to flavor development in dry-cured ham
|
Toldrá, Fidel
|
|
2000
|
33 |
3-4 |
p. 181-185
5 p.
|
article
|
| 6 |
Control of bioflavour and safety in fermented sausages: first results of a European project
|
Demeyer, D
|
|
2000
|
33 |
3-4 |
p. 171-180
10 p.
|
article
|
| 7 |
COST Action 96
|
Guichard, E
|
|
2000
|
33 |
3-4 |
p. 187-190
4 p.
|
article
|
| 8 |
DNA-based methods for detection of food-borne bacterial pathogens
|
Elmerdahl Olsen, John
|
|
2000
|
33 |
3-4 |
p. 257-266
10 p.
|
article
|
| 9 |
Dry sausages ripening: influence of thermohygrometric conditions on microbiological, chemical and physico-chemical characteristics
|
Baldini, P
|
|
2000
|
33 |
3-4 |
p. 161-170
10 p.
|
article
|
| 10 |
Dynamism in flavour science and sensory methodology
|
Piggott, J.R.
|
|
2000
|
33 |
3-4 |
p. 191-197
7 p.
|
article
|
| 11 |
FLAIR-FLOW EUROPE
|
Gormley, T.R.
|
|
2000
|
33 |
3-4 |
p. 289-293
5 p.
|
article
|
| 12 |
Food Forum: a research forum for an innovative and globally competitive European Food Industry
|
Leslie, R.B
|
|
2000
|
33 |
3-4 |
p. 295-297
3 p.
|
article
|
| 13 |
Food technology in Spain. CDTI's and EUREKA's perspectives
|
Trabada, Fernando
|
|
2000
|
33 |
3-4 |
p. 299-304
6 p.
|
article
|
| 14 |
Improved traditional foods for the next century
|
Toldrá (Chairman), Fidel
|
|
2000
|
33 |
3-4 |
p. 145-
1 p.
|
article
|
| 15 |
Improving the quality of European hard-cheeses by controlling of interactions between lactic acid bacteria and propionibacteria
|
Kerjean, Jean-René
|
|
2000
|
33 |
3-4 |
p. 281-287
7 p.
|
article
|
| 16 |
Increased fruit and vegetable consumption within the EU: potential health benefits
|
Southon, Susan
|
|
2000
|
33 |
3-4 |
p. 211-217
7 p.
|
article
|
| 17 |
Inhibition of Salmonella enteritidis and Staphylococcus aureus in nutrient broth by mint essential oil
|
Tassou, C.
|
|
2000
|
33 |
3-4 |
p. 273-280
8 p.
|
article
|
| 18 |
Novel analytical tools for food flavours
|
Stephan, Andreas
|
|
2000
|
33 |
3-4 |
p. 199-209
11 p.
|
article
|
| 19 |
Preface
|
Breslin, Liam
|
|
2000
|
33 |
3-4 |
p. 143-
1 p.
|
article
|
| 20 |
Spoilage yeasts in foods and beverages
|
Loureiro, Virgı́lio
|
|
2000
|
33 |
3-4 |
p. 247-256
10 p.
|
article
|
| 21 |
Structural and physical properties of dietary fibres, and consequences of processing on human physiology
|
Guillon, F
|
|
2000
|
33 |
3-4 |
p. 233-245
13 p.
|
article
|
| 22 |
The application of a fast algorithm for the classification of olives by machine vision
|
Diaz, R
|
|
2000
|
33 |
3-4 |
p. 305-309
5 p.
|
article
|
| 23 |
Traditional foods: challenges facing the European food industry
|
Jordana, Jorge
|
|
2000
|
33 |
3-4 |
p. 147-152
6 p.
|
article
|
| 24 |
Wine and cardiovascular disease
|
Estruch, Ramon
|
|
2000
|
33 |
3-4 |
p. 219-226
8 p.
|
article
|
Journal description