| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Activation and conformational changes of mushroom polyphenoloxidase by high pressure microfluidization treatment
|
Liu, Wei
|
|
2009
|
|
2 |
p. 142-147
6 p.
|
artikel
|
| 2 |
Advert
|
|
|
2004
|
|
2 |
p. IBC-
1 p.
|
artikel
|
| 3 |
Alkaline phosphatase and microbial inactivation by pulsed electric field in bovine milk
|
Shamsi, Kambiz
|
|
2008
|
|
2 |
p. 217-223
7 p.
|
artikel
|
| 4 |
A new strategy to assess the quality of broccoli (Brassica oleracea L. italica) based on enzymatic changes and volatile mass ion profile using Proton Transfer Reaction Mass Spectrometry (PTR-MS)
|
Raseetha, S.
|
|
2011
|
|
2 |
p. 197-205
9 p.
|
artikel
|
| 5 |
A new technique for spray drying orange juice concentrate
|
Goula, Athanasia M.
|
|
2010
|
|
2 |
p. 342-351
10 p.
|
artikel
|
| 6 |
An innovative process for the production of spices through immediate thermal treatment of the plant material
|
Schweiggert, Ute
|
|
2005
|
|
2 |
p. 143-153
11 p.
|
artikel
|
| 7 |
An investigation on pulsed electric fields technology using new treatment chamber design
|
Alkhafaji, Sally R.
|
|
2007
|
|
2 |
p. 205-212
8 p.
|
artikel
|
| 8 |
Antifungal activity of lemongrass (Cympopogon citratus L.) essential oil against key postharvest pathogens
|
Tzortzakis, Nikos G.
|
|
2007
|
|
2 |
p. 253-258
6 p.
|
artikel
|
| 9 |
Antimicrobial plastic film: Physico-chemical characterization and nisin desorption modeling
|
Guiga, W.
|
|
2009
|
|
2 |
p. 203-207
5 p.
|
artikel
|
| 10 |
Application of a biochemical time–temperature integrator to estimate pasteurisation values in continuous food processes
|
Tucker, G.S
|
|
2002
|
|
2 |
p. 165-174
10 p.
|
artikel
|
| 11 |
Applications and opportunities for ultrasound assisted extraction in the food industry — A review
|
Vilkhu, Kamaljit
|
|
2008
|
|
2 |
p. 161-169
9 p.
|
artikel
|
| 12 |
A real-time monitoring and detection instrument for analysis of the effects of O3 on bioluminescent Escherichia coli on agar surfaces—potential applications to the food industry
|
Tan, Boon Kiat
|
|
2005
|
|
2 |
p. 183-188
6 p.
|
artikel
|
| 13 |
Assessing the acid tolerance and the technological robustness of probiotic cultures for fortification in fruit juices
|
Sheehan, Vivien M.
|
|
2007
|
|
2 |
p. 279-284
6 p.
|
artikel
|
| 14 |
Changes in bioactive compounds and antioxidant activity during homogenization and thermal processing of tomato puree
|
Pérez-Conesa, Darío
|
|
2009
|
|
2 |
p. 179-188
10 p.
|
artikel
|
| 15 |
Changes in flavonoid content of grapefruit juice caused by thermal treatment and storage
|
Igual, M.
|
|
2011
|
|
2 |
p. 153-162
10 p.
|
artikel
|
| 16 |
Changes in optical and mechanical properties during osmodehydrofreezing of kiwi fruit
|
Talens, P
|
|
2002
|
|
2 |
p. 191-199
9 p.
|
artikel
|
| 17 |
Changes in the microbiological quality of vacuum-packaged, minced chicken treated with high hydrostatic pressure
|
Linton, M.
|
|
2004
|
|
2 |
p. 151-159
9 p.
|
artikel
|
| 18 |
Characteristics of beef burger as influenced by various types of lemon albedo
|
Aleson-Carbonell, L.
|
|
2005
|
|
2 |
p. 247-255
9 p.
|
artikel
|
| 19 |
Characterization of polyphenols in mango puree concentrate by HPLC with diode array and mass spectrometric detection
|
Schieber, Andreas
|
|
2000
|
|
2 |
p. 161-166
6 p.
|
artikel
|
| 20 |
Clarification and concentration of melon juice using membrane processes
|
Vaillant, Fabrice
|
|
2005
|
|
2 |
p. 213-220
8 p.
|
artikel
|
| 21 |
Clostridium perfringens: hazards in new generation foods
|
Novak, John S
|
|
2002
|
|
2 |
p. 127-132
6 p.
|
artikel
|
| 22 |
Coliphage as pressure surrogates for enteric viruses in foods
|
Black, E.P.
|
|
2010
|
|
2 |
p. 239-244
6 p.
|
artikel
|
| 23 |
Color and viscosity of watermelon juice treated by high-intensity pulsed electric fields or heat
|
Aguiló-Aguayo, Ingrid
|
|
2010
|
|
2 |
p. 299-305
7 p.
|
artikel
|
| 24 |
Comparative evaluation of the effects of pulsed electric field and freezing on cell membrane permeabilisation and mass transfer during dehydration of red bell peppers
|
Ade-Omowaye, B.I.O.
|
|
2003
|
|
2 |
p. 177-188
12 p.
|
artikel
|
| 25 |
Comparative study of gelation and cross-link formation during enzymatic texturisation of leguminous proteins
|
Schäfer, Christian
|
|
2007
|
|
2 |
p. 269-278
10 p.
|
artikel
|
| 26 |
Comparing predicting models for the Escherichia coli inactivation by pulsed electric fields
|
Álvarez, I.
|
|
2003
|
|
2 |
p. 195-202
8 p.
|
artikel
|
| 27 |
Comparing the PEF resistance and occurrence of sublethal injury on different strains of Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes and Staphylococcus aureus in media of pH 4 and 7
|
Saldaña, G.
|
|
2009
|
|
2 |
p. 160-165
6 p.
|
artikel
|
| 28 |
Comparison of the effect of powder properties on coating transfer efficiency and dustiness in two non-electrostatic and electrostatic systems
|
Biehl, H.L
|
|
2004
|
|
2 |
p. 191-198
8 p.
|
artikel
|
| 29 |
Compositional characteristics and sensory quality of biscuits, prawn crackers and fried chips produced from beadfruit
|
Omobuwajo, T.O.
|
|
2003
|
|
2 |
p. 219-225
7 p.
|
artikel
|
| 30 |
Conductive plastic film electrodes for Pulsed Electric Field (PEF) treatment—A proof of principle
|
Roodenburg, Bart
|
|
2010
|
|
2 |
p. 274-282
9 p.
|
artikel
|
| 31 |
Controlled release of thymol from zein based film
|
Mastromatteo, M.
|
|
2009
|
|
2 |
p. 222-227
6 p.
|
artikel
|
| 32 |
Control of viscosity in starch and polysaccharide solutions with ultrasound after gelatinization
|
Iida, Yasuo
|
|
2008
|
|
2 |
p. 140-146
7 p.
|
artikel
|
| 33 |
Correlations between structural, barrier, thermal and mechanical properties of plasticized gelatin films
|
Rivero, S.
|
|
2010
|
|
2 |
p. 369-375
7 p.
|
artikel
|
| 34 |
Development of a novel, fermented and dried saithe and salmon product
|
Nordvi, Berit
|
|
2007
|
|
2 |
p. 163-171
9 p.
|
artikel
|
| 35 |
Development of a process for the production of a betalain-based colouring foodstuff from cactus pear
|
Moßhammer, Markus R.
|
|
2005
|
|
2 |
p. 221-231
11 p.
|
artikel
|
| 36 |
Dielectric spectroscopy–a new method for particle size- and fraction-determination
|
Regier, M.
|
|
2004
|
|
2 |
p. 199-204
6 p.
|
artikel
|
| 37 |
Editorial Board
|
|
|
2010
|
|
2 |
p. IFC-
1 p.
|
artikel
|
| 38 |
Editorial Board
|
|
|
2003
|
|
2 |
p. IFC-
1 p.
|
artikel
|
| 39 |
Editorial Board
|
|
|
2008
|
|
2 |
p. IFC-
1 p.
|
artikel
|
| 40 |
EDITORIAL BOARD
|
|
|
2004
|
|
2 |
p. IFC-
1 p.
|
artikel
|
| 41 |
Editorial Board
|
|
|
2009
|
|
2 |
p. IFC-
1 p.
|
artikel
|
| 42 |
Editorial Board
|
|
|
2005
|
|
2 |
p. CO2-
1 p.
|
artikel
|
| 43 |
Editorial Board
|
|
|
2007
|
|
2 |
p. IFC-
1 p.
|
artikel
|
| 44 |
Editorial Board
|
|
|
2011
|
|
2 |
p. IFC-
1 p.
|
artikel
|
| 45 |
Effect of combined application of high pressure treatment and modified atmospheres on the shelf life of fresh Atlantic salmon
|
Amanatidou, A
|
|
2000
|
|
2 |
p. 87-98
12 p.
|
artikel
|
| 46 |
Effect of degree of hydrolysis on the antioxidant activity of loach (Misgurnus anguillicaudatus) protein hydrolysates
|
You, Lijun
|
|
2009
|
|
2 |
p. 235-240
6 p.
|
artikel
|
| 47 |
Effect of high-pressure homogenization on droplet size distributions and rheological properties of model oil-in-water emulsions
|
Floury, Juliane
|
|
2000
|
|
2 |
p. 127-134
8 p.
|
artikel
|
| 48 |
Effect of high pressure (HP) on the quality and shelf life of red mullet (Mullus surmelutus)
|
Erkan, Nuray
|
|
2010
|
|
2 |
p. 259-264
6 p.
|
artikel
|
| 49 |
Effect of high pressure treatment on starter bacteria and spoilage yeasts in fresh lactic curd cheese of bovine milk
|
Daryaei, H.
|
|
2008
|
|
2 |
p. 201-205
5 p.
|
artikel
|
| 50 |
Effect of high-pressure treatment on the volatile profile of a mature raw goat milk cheese with paprika on rind
|
Delgado, Francisco José
|
|
2011
|
|
2 |
p. 98-103
6 p.
|
artikel
|
| 51 |
Effect of irradiation on colour and lipid oxidation of dry-cured hams from free-range reared and intensively reared pigs
|
Cava, R.
|
|
2005
|
|
2 |
p. 135-141
7 p.
|
artikel
|
| 52 |
Effect of modified atmosphere packaging with freeze-chilling on some quality parameters of raw whiting, mackerel and salmon portions
|
Fagan, J.D.
|
|
2004
|
|
2 |
p. 205-214
10 p.
|
artikel
|
| 53 |
Effect of pH at pressure treatment on the acid gelation of skim milk
|
Anema, Skelte G.
|
|
2010
|
|
2 |
p. 265-273
9 p.
|
artikel
|
| 54 |
Effect of pH, ethanol addition and high hydrostatic pressure on the inactivation of Bacillus subtilis by pulsed electric fields
|
Heinz, Volker
|
|
2000
|
|
2 |
p. 151-159
9 p.
|
artikel
|
| 55 |
Effect of pre-soaking treatments on the nutritional profile and browning index of sweet potato and yam flours
|
Krishnan, Jyothi G.
|
|
2010
|
|
2 |
p. 387-393
7 p.
|
artikel
|
| 56 |
Effect of processing parameters on the properties of transglutaminase-treated soy protein isolate films
|
Jiang, Yan
|
|
2007
|
|
2 |
p. 218-225
8 p.
|
artikel
|
| 57 |
Effect of temperature and chlorination of pre-washing water on shelf-life and physiological properties of ready-to-use iceberg lettuce
|
Baur, Sascha
|
|
2005
|
|
2 |
p. 171-182
12 p.
|
artikel
|
| 58 |
Effect of thermosonication on quality improvement of tomato juice
|
Wu, J.
|
|
2008
|
|
2 |
p. 186-195
10 p.
|
artikel
|
| 59 |
Effect of the thermoultrasonic treatment on the eggshell integrity and their impact on the microbial quality
|
Cabeza, M.C.
|
|
2011
|
|
2 |
p. 111-117
7 p.
|
artikel
|
| 60 |
Effect of underwater high-current discharge on the properties of low-concentration β-lactoglobulin solutions
|
Kimeldorf, M
|
|
2003
|
|
2 |
p. 151-159
9 p.
|
artikel
|
| 61 |
Effects of high hydrostatic pressure on Eimeria acervulina pathogenicity, immunogenicity and structural integrity
|
Shearer, Adrienne E.H.
|
|
2007
|
|
2 |
p. 259-268
10 p.
|
artikel
|
| 62 |
Effects of high pressure extraction on the extraction yield, total phenolic content and antioxidant activity of longan fruit pericarp
|
Prasad, K. Nagendra
|
|
2009
|
|
2 |
p. 155-159
5 p.
|
artikel
|
| 63 |
Effects of high pressure treatment on glycolytic enzymes of Lactococcus lactis subsp. lactis, Streptococcus thermophilus and Lactobacillus acidophilus
|
Daryaei, Hossein
|
|
2010
|
|
2 |
p. 245-249
5 p.
|
artikel
|
| 64 |
Effects of high pressure treatment on physicochemical characteristics of fresh oysters (Crassostrea gigas)
|
Cruz-Romero, M
|
|
2004
|
|
2 |
p. 161-169
9 p.
|
artikel
|
| 65 |
Effects of microwave heating on the quality characteristics and thermal properties of RBD palm olein
|
Tan, C.P
|
|
2002
|
|
2 |
p. 157-163
7 p.
|
artikel
|
| 66 |
Effects of pulsed electric fields on cell membranes in real food systems
|
Angersbach, Alexander
|
|
2000
|
|
2 |
p. 135-149
15 p.
|
artikel
|
| 67 |
Electrostatic powder coating of sodium erythorbate and GDL to improve color and decrease microbial counts on meat
|
Barringer, Sheryl A.
|
|
2005
|
|
2 |
p. 189-193
5 p.
|
artikel
|
| 68 |
Elimination of Lactobacillus plantarum and achievement of shelf stable model salad dressing by pilot scale pulsed electric fields combined with mild heat
|
Li, Si-Quan
|
|
2005
|
|
2 |
p. 125-133
9 p.
|
artikel
|
| 69 |
Erratum to “The effect of storage temperatures on vitamin C and phenolics content of artichoke (Cynara scolymus L.) heads”
|
Gil-Izquierdo, A.
|
|
2002
|
|
2 |
p. 201-
1 p.
|
artikel
|
| 70 |
Essential oils composition of Ocimum basilicum L. and Ocimum gratissimum L. from Kenya and their inhibitory effects on growth and fumonisin production by Fusarium verticillioides
|
Dambolena, José S.
|
|
2010
|
|
2 |
p. 410-414
5 p.
|
artikel
|
| 71 |
Evaluation of antioxidative and hypolipidemic properties of a novel functional diet formulation of Auricularia auricula and Hawthorn
|
Luo, Yangchao
|
|
2009
|
|
2 |
p. 215-221
7 p.
|
artikel
|
| 72 |
Evaluation of pulsed electric field and minimal heat treatments for inactivation of pseudomonads and enhancement of milk shelf-life
|
Craven, H.M.
|
|
2008
|
|
2 |
p. 211-216
6 p.
|
artikel
|
| 73 |
Extraction and analysis of antioxidant components from Origanum dictamnus
|
Kouri, Georgia
|
|
2007
|
|
2 |
p. 155-162
8 p.
|
artikel
|
| 74 |
Extraction of essential oils from five cinnamon leaves and identification of their volatile compound compositions
|
Wang, Rui
|
|
2009
|
|
2 |
p. 289-292
4 p.
|
artikel
|
| 75 |
Firmness of pressure-induced casein and whey protein gels modulated by holding time and rate of pressure release
|
Fertsch, B.
|
|
2003
|
|
2 |
p. 143-150
8 p.
|
artikel
|
| 76 |
Food Innovation: Emerging Science, Technologies and Applications (FIESTA) conference
|
Roupas, Peter
|
|
2008
|
|
2 |
p. 139-
1 p.
|
artikel
|
| 77 |
Food safety: new concepts for the new millennium
|
Stewart, Cynthia M
|
|
2002
|
|
2 |
p. 105-112
8 p.
|
artikel
|
| 78 |
Formulation of phytosterols in emulsions for increased dose response in functional foods
|
Engel, R.
|
|
2005
|
|
2 |
p. 233-237
5 p.
|
artikel
|
| 79 |
Frequency and voltage effects on enhanced diffusion during moderate electric field (MEF) treatment
|
Kulshrestha, Suzanne
|
|
2003
|
|
2 |
p. 189-194
6 p.
|
artikel
|
| 80 |
Freshness measurement of eggs using near infrared (NIR) spectroscopy and multivariate data analysis
|
Lin, Hao
|
|
2011
|
|
2 |
p. 182-186
5 p.
|
artikel
|
| 81 |
Functional performance of a resistant starch ingredient modified using a microfluidiser
|
Augustin, M.A.
|
|
2008
|
|
2 |
p. 224-231
8 p.
|
artikel
|
| 82 |
Growth and survival of Lactobacillus reuteri RC-14 and Lactobacillus rhamnosus GR-1 in yogurt for use as a functional food
|
Hekmat, Sharareh
|
|
2009
|
|
2 |
p. 293-296
4 p.
|
artikel
|
| 83 |
Heat resistance kinetics variation among various isolates of Escherichia coli
|
Juneja, Vijay K.
|
|
2005
|
|
2 |
p. 155-161
7 p.
|
artikel
|
| 84 |
Hierarchical mesoporous silica materials for separation of functional food ingredients — A review
|
Brady, Ryan
|
|
2008
|
|
2 |
p. 243-248
6 p.
|
artikel
|
| 85 |
High hydrostatic pressure effects on mold flora, citrinin mycotoxin, hydroxytyrosol, oleuropein phenolics and antioxidant activity of black table olives
|
Tokuşoğlu, Özlem
|
|
2010
|
|
2 |
p. 250-258
9 p.
|
artikel
|
| 86 |
High pressure processing of swede (Brassica napus): Impact on quality properties
|
Clariana, Maria
|
|
2011
|
|
2 |
p. 85-92
8 p.
|
artikel
|
| 87 |
High pressure technology as a tool to obtain high quality carpaccio and carpaccio-like products from fish
|
Gómez-Estaca, J.
|
|
2009
|
|
2 |
p. 148-154
7 p.
|
artikel
|
| 88 |
High pressure treatment on the tofu fatty acids and acylglycerols content
|
Préstamo, G.
|
|
2007
|
|
2 |
p. 188-191
4 p.
|
artikel
|
| 89 |
High pressure versus heat treatments for pasteurisation and sterilisation of model emulsions
|
van de Ven, Cornelly
|
|
2007
|
|
2 |
p. 230-236
7 p.
|
artikel
|
| 90 |
Impact of plant essential oils on microbiological, organoleptic and quality markers of minimally processed vegetables
|
Gutierrez, Jorge
|
|
2009
|
|
2 |
p. 195-202
8 p.
|
artikel
|
| 91 |
Impact of temperature on lethality and energy efficiency of apple juice pasteurization by pulsed electric fields treatment
|
Heinz, V.
|
|
2003
|
|
2 |
p. 167-175
9 p.
|
artikel
|
| 92 |
Implementation of response surface methodology to optimise extraction of onion (Allium cepa) solid waste phenolics
|
Kiassos, Elias
|
|
2009
|
|
2 |
p. 246-252
7 p.
|
artikel
|
| 93 |
Inactivation kinetics of pectin methylesterase and cloud retention in sonicated orange juice
|
Tiwari, B.K.
|
|
2009
|
|
2 |
p. 166-171
6 p.
|
artikel
|
| 94 |
Inactivation kinetics of polygalacturonase in tomato juice
|
Fachin, Diana
|
|
2003
|
|
2 |
p. 135-142
8 p.
|
artikel
|
| 95 |
Inactivation of a calicivirus and enterovirus in shellfish by high pressure
|
Murchie, Laura W.
|
|
2007
|
|
2 |
p. 213-217
5 p.
|
artikel
|
| 96 |
Inactivation of Bacillus subtilis spores by supercritical CO2 treatment
|
Spilimbergo, S.
|
|
2003
|
|
2 |
p. 161-165
5 p.
|
artikel
|
| 97 |
Inactivation of hepatitis A virus, poliovirus and a norovirus surrogate by high pressure processing
|
Grove, Stephen F.
|
|
2008
|
|
2 |
p. 206-210
5 p.
|
artikel
|
| 98 |
Inactivation of pathogenic Escherichia coli in skimmed milk using hhigh hydrostatic pressure
|
Linton, M.
|
|
2001
|
|
2 |
p. 99-104
6 p.
|
artikel
|
| 99 |
Inactivation of proteases and lipases by ultrasound
|
Vercet, Antonio
|
|
2001
|
|
2 |
p. 139-150
12 p.
|
artikel
|
| 100 |
Inactivation of Saccharomyces cerevisiae and Lactobacillus plantarum in orange juice using ultra high-pressure homogenisation
|
Campos, F.P.
|
|
2007
|
|
2 |
p. 226-229
4 p.
|
artikel
|
| 101 |
Inactivation of Salmonella Typhimurium and Staphylococcus aureus by pulsed electric fields in liquid whole egg
|
Monfort, S.
|
|
2010
|
|
2 |
p. 306-313
8 p.
|
artikel
|
| 102 |
Influence of different packaging systems on fresh-cut zucchini (Cucurbita pepo)
|
Lucera, A.
|
|
2010
|
|
2 |
p. 361-368
8 p.
|
artikel
|
| 103 |
Influence of partial inactivation on growth of Listeria monocytogenes under sub-optimal conditions of increased NaCl concentration or increased acidity
|
Rajkovic, Andreja
|
|
2009
|
|
2 |
p. 267-271
5 p.
|
artikel
|
| 104 |
Influence of pectin structure on texture of pectin–calcium gels
|
Fraeye, Ilse
|
|
2010
|
|
2 |
p. 401-409
9 p.
|
artikel
|
| 105 |
Influence of pH, water activity and temperature on the inactivation of Escherichia coli and Saccharomyces cerevisiae by pulsed electric fields
|
Aronsson, Kristina
|
|
2001
|
|
2 |
p. 105-112
8 p.
|
artikel
|
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Innovative multilayer antimicrobial films made with Nisaplin® or nisin and cellulosic ethers: Physico-chemical characterization, bioactivity and nisin desorption kinetics
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INSTRUCTIONS TO AUTHORS
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In-vitro antioxidant activities of an ethanolic extract of the oyster mushroom, Pleurotus ostreatus
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Isolation and concentration of natural antioxidants with high-pressure extraction
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Kinetics study of microwave-assisted solvent extraction of oil from olive cake using hexane
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Lactose hydrolysis in milk as affected by neutralizers used for the preparation of crude β-galactosidase extracts from Lactobacillus bulgaricus 11842
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Leafy vegetable extracts—antioxidant activity and effect on storage stability of heated oils
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Limited enzymatic proteolysis increases the level of incorporation of canola proteins into mayonnaise
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2005
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Low-frequency dielectric spectrum to determine pork meat quality
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Castro-Giráldez, Marta
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11 p.
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Magnetic resonance spectroscopy study of sapota fruits at various growth stages
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Mechanistic studies on the inactivation of Saccharomyces cerevisiae by high pressure
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Brul, S
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Mechanochemical-assisted efficient extraction of rutin from Hibiscus mutabilis L.
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Xie, Jie
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Membrane-based simultaneous degumming and deacidification of vegetable oils
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Microbiological and biochemical stability of fresh-cut apples preserved by modified atmosphere packaging
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2004
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Microbiological profile of Salpicão de Vinhais and Chouriça de Vinhais from raw materials to final products: Traditional dry sausages produced in the North of Portugal
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Ferreira, V.
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Microencapsulation of l-menthol by spray drying and its release characteristics
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Soottitantawat, Apinan
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Migration of electrode components during ohmic heating of foods in retort pouches
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Jun, Soojin
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Modeling inactivation kinetics and occurrence of sublethal injury of a pulsed electric field-resistant strain of Escherichia coli and Salmonella Typhimurium in media of different pH
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Saldaña, G.
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Modeling survival of high hydrostatic pressure treated stationary- and exponential-phase Listeria innocua cells
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Saucedo-Reyes, Daniela
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2009
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7 p.
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Modeling the inactivation of Listeria innocua in raw whole milk treated under thermo-sonication
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Bermúdez-Aguirre, Daniela
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2009
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7 p.
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Modelling heat transfer in high pressure food processing: a review
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Otero, Laura
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2003
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14 p.
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Modelling kinetics of watercress (Nasturtium officinale) colour changes due to heat and thermosonication treatments
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Cruz, Rui M.S.
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2007
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2 |
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9 p.
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Modelling of dehydration-rehydration of orange slices in combined microwave/air drying
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Dı́az, G.Ruı́z
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2003
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7 p.
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Modification of food ingredients by ultrasound to improve functionality: A preliminary study on a model system
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Ashokkumar, Muthupandian
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6 p.
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Molecular mobility around the glass transition temperature: a mini review
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Monitoring nisin desorption from a multi-layer polyethylene-based film coated with nisin loaded HPMC film and diffusion in agarose gel by an immunoassay (ELISA) method and a numerical modeling
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Chollet, E.
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2009
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Multiresponse modelling of the caramelisation reaction
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Quintas, Mafalda
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2007
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10 p.
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Multivariate statistical analysis comparing sport and energy drinks
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Amendola, C.
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2004
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Mung beans processed by solid-state bioconversion improves phenolic content and functionality relevant for diabetes and ulcer management
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Randhir, Reena
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2007
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2 |
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8 p.
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New protein preparations from soy flour obtained by limited enzymic hydrolysis of extrudates
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Surówka, Krzysztof
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2004
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10 p.
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Non-contact bruise detection in apples by thermal imaging
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Varith, J.
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2003
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8 p.
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Non-conventional techniques to obtain grapefruit jam
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Igual, M.
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2010
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Novel chromatographic separation — The potential of smart polymers
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Nucleotide breakdown products of seer fish (Scomberomorus commerson) steaks stored in O2 scavenger packs during chilled storage
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Mohan, C.O.
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2009
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7 p.
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On the possibility of using high pressure treatment to modify physico-chemical properties of dietary fibre in white cabbage (Brassica oleracea var. capitata)
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Wennberg, M
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2004
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7 p.
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Optimization of E-beam irradiation treatment to eliminate Listeria monocytogenes from ready-to-eat (RTE) cooked ham
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Concepción Cabeza, M.
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2007
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7 p.
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Outcome based regulations and innovative food processes: An Australian perspective
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Szabo, E.A.
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2008
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6 p.
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| 144 |
Oxidative stability of structured lipids containing C18:0, C18:1, C18:2, C18:3 or CLA in sn2-position – as bulk lipids and in milk drinks
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Timm-Heinrich, Maike
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2004
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13 p.
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Pectinolytic yeast isolates for cold-active polygalacturonase production
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Naga Padma, P.
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2011
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4 p.
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Predictive model for growth of Clostridium perfringens during cooling of cooked ground chicken
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Juneja, Vijay K.
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2009
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7 p.
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Processing of yellow pea by germination, microwave treatment and drying
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Kadlec, Pavel
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2001
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5 p.
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Production of coumaric acid from sugarcane bagasse
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Ou, S.Y.
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2009
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7 p.
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Production of β-galactosidase for lactose hydrolysis in milk and dairy products using thermophilic lactic acid bacteria
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Vasiljevic, T.
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2001
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11 p.
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Production of low-phytate soy protein isolate by membrane technologies: Impact of salt addition to the extract on the purification process
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Ali, Fadi
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2011
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7 p.
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Pulsed electric field breakage of cellular tissues: visualisation of percolative properties
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Lebovka, N.I
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2001
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13 p.
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Pulsed light technology for surface decontamination of eggs: Impact on Salmonella inactivation and egg quality
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Lasagabaster, Amaia
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2011
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2 |
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5 p.
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Quality prediction of bakery products in the initial phase of process design
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Hadiyanto,
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2007
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2 |
p. 285-298
14 p.
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| 154 |
Radio frequency energy effects on microorganisms in foods
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Geveke, David J.
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2002
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6 p.
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Relative stabilities of microalgal carotenoids in microalgal extracts, biomass and fish feed: effect of storage conditions
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Gouveia, Luisa
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2003
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2 |
p. 227-233
7 p.
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Removal of meat biofilms from surfaces by ultrasounds combined with enzymes and/or a chelating agent
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Oulahal, N.
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2007
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5 p.
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Resistance of Campylobacter jejuni to heat and to pulsed electric fields
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Sagarzazu, N.
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7 p.
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Resistance of Enterobacter sakazakii to pulsed electric fields
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Arroyo, Cristina
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2010
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8 p.
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Resistance of poliovirus to inactivation by high hydrostatic pressures
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Wilkinson, N.
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2001
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4 p.
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Response of rats to the intake of tofu treated under high-pressure
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Préstamo, G.
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2002
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2 |
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7 p.
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Response surface analysis of extract yield and flavour intensity of Brazilian cherry (Eugenia uniflora L.) obtained by supercritical carbon dioxide extraction
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Oliveira, Alessandra L.
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2009
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2 |
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6 p.
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Review of antimicrobial food packaging
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Appendini, Paola
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2002
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14 p.
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Ripening characterisation and decay development of stored apples after a short pre-storage hot water rinsing and brushing
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Fallik, E
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2001
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2 |
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6 p.
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Solid-state bioconversion of fava bean by Rhizopus oligosporus for enrichment of phenolic antioxidants and l-DOPA
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Randhir, Reena
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2004
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2 |
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10 p.
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Stability of anthocyanins and ascorbic acid of high pressure processed blood orange juice during storage
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Torres, B.
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2011
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2 |
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5 p.
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Studies on glass transition and starch re-crystallization in wheat bread during staling using electrical impedance spectroscopy
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Bhatt, Chintan M.
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2009
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2 |
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5 p.
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Study of butter fat content in milk on the inactivation of Listeria innocua ATCC 51742 by thermo-sonication
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Bermúdez-Aguirre, Daniela
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2008
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2 |
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10 p.
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Supercritical CO2 fractionation of rosemary ethanolic oleoresins as a method to improve carnosic acid recovery
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Visentín, Alexis
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2011
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2 |
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4 p.
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Survival of Lactobacillus casei (LC-1) adhered to prebiotic vegetal fibers
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Guergoletto, Karla Bigetti
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2010
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7 p.
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Synergistic effect of UV, laser and microwave radiation or conventional heating on E. coli and on some spoilage and pathogenic bacteria
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Maktabi, Siavash
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2011
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6 p.
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Tenderization of beef loins using a high efficiency sparker
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Bowker, Brian C.
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2011
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7 p.
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The effect of different high pressure conditions on the quality and shelf life of cold smoked fish
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Erkan, Nuray
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2011
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2 |
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7 p.
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| 173 |
The effect of exposure to pressure of 50 MPa on Cheddar cheese ripening
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O’Reilly, Ciara E
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2000
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9 p.
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The effect of high pressure processing on nutritional value and quality attributes of Cucumis melo L.
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Wolbang, Carla M.
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2008
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5 p.
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The effect of high pressure processing on the microbial, physical and chemical properties of Valencia and Navel orange juice
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Bull, Michelle K
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2004
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15 p.
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The effect of pulsed electric fields (PEF) in combination with high intensity light pulses (HILP) on Escherichia coli inactivation and quality attributes in apple juice
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Caminiti, Irene M.
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2011
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2 |
p. 118-123
6 p.
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The effects of high pressure treatment and of storage periods on the quality of vacuum-packed “salchichón” made of raw material enriched in monounsaturated and polyunsaturated fatty acids
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Rubio, Begoña
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2007
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2 |
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8 p.
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The influence of process parameters on Gas Assisted Mechanical Expression (GAME) of cocoa nibs
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Venter, M.J.
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2007
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8 p.
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The multivariate advantage in fat determination in meat by bench-top NMR
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Pedersen, H.T.
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2001
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8 p.
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Thermal effect in foods during quasi-adiabatic pressure treatments
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Otero, L
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2000
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8 p.
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The use of ultrasonics for nanoemulsion preparation
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Kentish, S.
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2008
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6 p.
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Trehalose and hydrostatic pressure effects on the structure and sensory properties of frozen tofu (soybean curd)
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Fuchigami, Michiko
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2002
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9 p.
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Ultrasonic innovations in the food industry: From the laboratory to commercial production
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Patist, Alex
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2008
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8 p.
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Ultraviolet disinfection of juice products in laminar and turbulent flow reactors
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Koutchma, Tatiana
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2004
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2 |
p. 179-189
11 p.
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Use of microbial transglutaminase and sodium alginate in the preparation of restructured fish models using cold gelation: Effect of frozen storage
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Moreno, Helena M.
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2010
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2 |
p. 394-400
7 p.
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Use of microwave processing to reduce the initial contamination by Alicyclobacillus acidoterrestris in a cream of asparagus and effect of the treatment on the lipid fraction
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Giuliani, Roma
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2010
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2 |
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7 p.
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Valorization of citrus by-products using Microwave Steam Distillation (MSD)
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Sahraoui, Naima
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2011
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2 |
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8 p.
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Value addition to spent osmotic sugar solution (SOS) by enzymatic conversion to fructooligosaccharides (FOS), a low calorie prebiotic
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Aachary, Ayyappan Appukuttan
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2009
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Xylanase B from the hyperthermophile Thermotoga maritima as an indicator for temperature gradients in high pressure high temperature processing
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Vervoort, Liesbeth
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2011
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10 p.
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