| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A computational model for calculating temperature distributions in microwave food applications
|
Knoerzer, Kai
|
|
2008
|
|
3 |
p. 374-384
11 p.
|
artikel
|
| 2 |
Acrylamide in food: a model for mechanism of formation and its reduction
|
Vattem, Dhiraj A
|
|
2003
|
|
3 |
p. 331-338
8 p.
|
artikel
|
| 3 |
Activity coefficients in the evaluation of food preservatives
|
de Mendonça, António J.G.
|
|
2001
|
|
3 |
p. 175-179
5 p.
|
artikel
|
| 4 |
A hygienically designed force gripper for flexible handling of variable and easily damaged natural food products
|
Pettersson, A.
|
|
2011
|
|
3 |
p. 344-351
8 p.
|
artikel
|
| 5 |
A kinetic study on formaldehyde production in cryostabilized water-soluble fish muscle extracts
|
Herrera, Juan R
|
|
2000
|
|
3 |
p. 227-235
9 p.
|
artikel
|
| 6 |
Anthocyanins from Eugenia myrtifolia Sims
|
Longo, Luigia
|
|
2007
|
|
3 |
p. 329-332
4 p.
|
artikel
|
| 7 |
Antioxidative and antimutagenic activities of the extracts from the rinds of Garcinia pedunculata
|
Jayaprakasha, G.K.
|
|
2006
|
|
3 |
p. 246-250
5 p.
|
artikel
|
| 8 |
Apparent absorption of chlorophyll from spinach in an assay with dogs
|
Fernandes, Taís Motta
|
|
2007
|
|
3 |
p. 426-432
7 p.
|
artikel
|
| 9 |
Application of advanced soft control strategies into the dairy industry
|
Riverol, C.
|
|
2008
|
|
3 |
p. 298-305
8 p.
|
artikel
|
| 10 |
Application of high pressure processing to improve the functional properties of pale, soft, and exudative (PSE)-like turkey meat
|
Chan, Jacky T.Y.
|
|
2011
|
|
3 |
p. 216-225
10 p.
|
artikel
|
| 11 |
Athermal concentration by osmotic evaporation of roselle extract, apple and grape juices and impact on quality
|
Cissé, Mady
|
|
2011
|
|
3 |
p. 352-360
9 p.
|
artikel
|
| 12 |
Bacillus licheniformis α-amylase immobilized on glass beads and equilibrated at low moisture content: potentials as a Time–Temperature Integrator for sterilisation processes
|
Guiavarc'h, Yann
|
|
2004
|
|
3 |
p. 317-325
9 p.
|
artikel
|
| 13 |
Bioaccessibility of carotenes from carrots: Effect of cooking and addition of oil
|
Hornero-Méndez, Dámaso
|
|
2007
|
|
3 |
p. 407-412
6 p.
|
artikel
|
| 14 |
Bioactive agents from beach waste: Syringodium flotsam evaluation as a new source of l-chiro-inositol
|
Nuissier, Gladys
|
|
2008
|
|
3 |
p. 396-400
5 p.
|
artikel
|
| 15 |
Bioactive compounds in the cereal grains before and after hydrothermal processing
|
Zielinski, Henryk
|
|
2001
|
|
3 |
p. 159-169
11 p.
|
artikel
|
| 16 |
Bioactive substance contents and antioxidant capacity of raw and blanched vegetables
|
Wen, Tiong Ngee
|
|
2010
|
|
3 |
p. 464-469
6 p.
|
artikel
|
| 17 |
Bioavailability of α-+β-carotene in Type 1 diabetic patients
|
Granado, F
|
|
2001
|
|
3 |
p. 151-158
8 p.
|
artikel
|
| 18 |
Brazilian consumer views on food irradiation
|
Behrens, Jorge H.
|
|
2009
|
|
3 |
p. 383-389
7 p.
|
artikel
|
| 19 |
Cancer cell antiproliferation activity and metabolism of black carrot anthocyanins
|
Netzel, Michael
|
|
2007
|
|
3 |
p. 365-372
8 p.
|
artikel
|
| 20 |
Can qualitatively similar temperature-histories be obtained in different pilot HP units?
|
Landfeld, Ales
|
|
2011
|
|
3 |
p. 226-234
9 p.
|
artikel
|
| 21 |
Carotenoids concentration among maize genotypes measured by near infrared reflectance spectroscopy (NIRS)
|
Berardo, N.
|
|
2004
|
|
3 |
p. 393-398
6 p.
|
artikel
|
| 22 |
Changes in composition of the lipid matrix produce a differential incorporation of carotenoids in micelles. Interaction effect of cholesterol and oil
|
Fernández-García, Elisabet
|
|
2007
|
|
3 |
p. 379-384
6 p.
|
artikel
|
| 23 |
Changes in the mechanical properties of corn tortillas due to the addition of glycerol and salt and selective high pressure treatments
|
Clubbs, E.A.
|
|
2005
|
|
3 |
p. 304-309
6 p.
|
artikel
|
| 24 |
Changes in water binding in high-pressure treated cheese, measured by TGA (thermogravimetrical analysis)
|
Saldo, Jordi
|
|
2002
|
|
3 |
p. 203-207
5 p.
|
artikel
|
| 25 |
Changes of health-related compounds throughout cold storage of tomato juice stabilized by thermal or high intensity pulsed electric field treatments
|
Odriozola-Serrano, Isabel
|
|
2008
|
|
3 |
p. 272-279
8 p.
|
artikel
|
| 26 |
Chilled orange juices stabilized by centrifugation and differential heat treatments applied to low pulp and pulpy fractions
|
Carbonell, J.V.
|
|
2011
|
|
3 |
p. 315-319
5 p.
|
artikel
|
| 27 |
Chlorella vulgaris biomass used as colouring source in traditional butter cookies
|
Gouveia, Luísa
|
|
2007
|
|
3 |
p. 433-436
4 p.
|
artikel
|
| 28 |
Clarification of apple juice by electroflotation
|
Araya-Farias, M.
|
|
2008
|
|
3 |
p. 320-327
8 p.
|
artikel
|
| 29 |
Colour and flavour changes during osmotic dehydration of fruits
|
Osorio, Coralia
|
|
2007
|
|
3 |
p. 353-359
7 p.
|
artikel
|
| 30 |
Colour stability improvement of strawberry beverage by fortification with polyphenolic copigments naturally occurring in rose petals
|
Mollov, Plamen
|
|
2007
|
|
3 |
p. 318-321
4 p.
|
artikel
|
| 31 |
Combination of salicylic acid and ultrasound to control postharvest blue mold caused by Penicillium expansum in peach fruit
|
Yang, Zhenfeng
|
|
2011
|
|
3 |
p. 310-314
5 p.
|
artikel
|
| 32 |
Combined high pressure-mild temperature processing for optimal retention of physical and nutritional quality of strawberries (Fragaria × ananassa)
|
Terefe, Netsanet Shiferaw
|
|
2009
|
|
3 |
p. 297-307
11 p.
|
artikel
|
| 33 |
Comparative study on the carotenoid composition of the peel and the pulp of different citrus species
|
Agócs, Attila
|
|
2007
|
|
3 |
p. 390-394
5 p.
|
artikel
|
| 34 |
Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice. Part I: Impact on overall quality attributes
|
Timmermans, R.A.H.
|
|
2011
|
|
3 |
p. 235-243
9 p.
|
artikel
|
| 35 |
Comparison of dielectric properties and non-enzymatic browning kinetics around glass transition
|
Lievonen, Satu M
|
|
2003
|
|
3 |
p. 297-305
9 p.
|
artikel
|
| 36 |
Comparison of sucrose and fructo-oligosaccharides as osmotic agents in apple
|
Matusek, A.
|
|
2008
|
|
3 |
p. 365-373
9 p.
|
artikel
|
| 37 |
Comparison of the level of selected antioxidative compounds in frozen broccoli produced using traditional and modified methods
|
Gębczyński, Piotr
|
|
2006
|
|
3 |
p. 239-245
7 p.
|
artikel
|
| 38 |
Composition and antioxidant capacity of a novel beverage produced with green tea and minimally-processed byproducts of broccoli
|
Dominguez-Perles, Raul
|
|
2011
|
|
3 |
p. 361-368
8 p.
|
artikel
|
| 39 |
Computer simulation of sugar crystallization in confectionery products
|
Ben-Yoseph, Eyal
|
|
2006
|
|
3 |
p. 225-232
8 p.
|
artikel
|
| 40 |
Concentration of apple and pear juices in a multi-plate freeze concentrator
|
Hernández, E.
|
|
2009
|
|
3 |
p. 348-355
8 p.
|
artikel
|
| 41 |
Concentration of natural pigments and other bioactive components in pulp oils from de-stoned olives
|
Ranalli, Alfonso
|
|
2007
|
|
3 |
p. 437-442
6 p.
|
artikel
|
| 42 |
Consumption of an infant formula supplemented with long chain polyunsaturated fatty acids and iron metabolism in rats
|
Vaquero, M.Pilar
|
|
2001
|
|
3 |
p. 211-217
7 p.
|
artikel
|
| 43 |
Dealcoholizing wine by membrane separation processes
|
Catarino, Margarida
|
|
2011
|
|
3 |
p. 330-337
8 p.
|
artikel
|
| 44 |
Determination of thermophysical properties of foods under high hydrostatic pressure in combined experimental and theoretical approach
|
Kowalczyk, W.
|
|
2005
|
|
3 |
p. 318-326
9 p.
|
artikel
|
| 45 |
Development of a method for the optical in-situ determination of pH value during high-pressure treatment of fluid food
|
Stippl, V.M.
|
|
2004
|
|
3 |
p. 285-292
8 p.
|
artikel
|
| 46 |
Development of a pressure indicator for high hydrostatic pressure processing of foods
|
Minerich, Phillip L.
|
|
2003
|
|
3 |
p. 235-243
9 p.
|
artikel
|
| 47 |
Development of rapid hygrothermal pasteurization using saturated water vapor
|
Tirawat, Dusida
|
|
2010
|
|
3 |
p. 458-463
6 p.
|
artikel
|
| 48 |
Drying and storage of crude β-galactosidase extracts from Lactobacillus delbrueckii ssp. bulgaricus 11842
|
Vasiljevic, T.
|
|
2003
|
|
3 |
p. 319-329
11 p.
|
artikel
|
| 49 |
Drying of foods using supercritical carbon dioxide — Investigations with carrot
|
Brown, Z.K.
|
|
2008
|
|
3 |
p. 280-289
10 p.
|
artikel
|
| 50 |
Editorial Board
|
|
|
2010
|
|
3 |
p. IFC-
1 p.
|
artikel
|
| 51 |
EDITORIAL BOARD
|
|
|
2002
|
|
3 |
p. IFC-
1 p.
|
artikel
|
| 52 |
Editorial Board
|
|
|
2003
|
|
3 |
p. IFC-
1 p.
|
artikel
|
| 53 |
Editorial Board
|
|
|
2004
|
|
3 |
p. IFC-
1 p.
|
artikel
|
| 54 |
Editorial Board
|
|
|
2009
|
|
3 |
p. IFC-
1 p.
|
artikel
|
| 55 |
Editorial Board
|
|
|
2005
|
|
3 |
p. CO2-
1 p.
|
artikel
|
| 56 |
Editorial Board
|
|
|
2007
|
|
3 |
p. IFC-
1 p.
|
artikel
|
| 57 |
Editorial Board
|
|
|
2008
|
|
3 |
p. IFC-
1 p.
|
artikel
|
| 58 |
Editorial Board
|
|
|
2006
|
|
3 |
p. CO2-
1 p.
|
artikel
|
| 59 |
Editorial Board
|
|
|
2011
|
|
3 |
p. IFC-
1 p.
|
artikel
|
| 60 |
Effect of denaturation during extraction on the conformational and functional properties of peanut protein isolate
|
Liu, Yan
|
|
2011
|
|
3 |
p. 375-380
6 p.
|
artikel
|
| 61 |
Effect of different ingredients on color and oxidative characteristics of high pressure processed chicken breast meat with special emphasis on use of β-glucan as a partial salt replacer
|
Omana, Dileep A.
|
|
2011
|
|
3 |
p. 244-254
11 p.
|
artikel
|
| 62 |
Effect of freezing conditions and storage on ice crystal and drip volume in turbot (Scophthalmus maximus)
|
Chevalier, Dominique
|
|
2000
|
|
3 |
p. 193-201
9 p.
|
artikel
|
| 63 |
Effect of high pressure carbon dioxide on the quality of carrot juice
|
Zhou, Linyan
|
|
2009
|
|
3 |
p. 321-327
7 p.
|
artikel
|
| 64 |
Effect of high-pressure on surface behaviour of adsorbed films formed from mixtures of sulfated polysaccharides with various proteins
|
Galazka, Vanda B.
|
|
2000
|
|
3 |
p. 177-185
9 p.
|
artikel
|
| 65 |
Effect of high pressure on the physical properties of barley starch
|
Stolt, M.
|
|
2000
|
|
3 |
p. 167-175
9 p.
|
artikel
|
| 66 |
Effect of high pressure processing on rennet coagulation properties of milk
|
Pandey, P.K.
|
|
2003
|
|
3 |
p. 245-256
12 p.
|
artikel
|
| 67 |
Effect of home preparation practices on the content of provitamin A carotenoids in coloured sweet potato varieties (Ipomoea batatas Lam.) from Kenya
|
Kidmose, Ulla
|
|
2007
|
|
3 |
p. 399-406
8 p.
|
artikel
|
| 68 |
Effect of pH of food emulsions on their continuous foaming using a mechanically agitated column
|
Thakur, Rajeev K.
|
|
2006
|
|
3 |
p. 203-210
8 p.
|
artikel
|
| 69 |
Effect of single-cycle and multiple-cycle high-pressure treatments on the colour and texture of chicken breast fillets
|
Del Olmo, Ana
|
|
2010
|
|
3 |
p. 441-444
4 p.
|
artikel
|
| 70 |
Effect of temperature and pressure on the activity of purified tomato polygalacturonase in the presence of pectins with different patterns of methyl esterification
|
Verlent, I.
|
|
2005
|
|
3 |
p. 293-303
11 p.
|
artikel
|
| 71 |
Effect of thermal processing on phenolics, antioxidant activity and health-relevant functionality of select grain sprouts and seedlings
|
Randhir, Reena
|
|
2008
|
|
3 |
p. 355-364
10 p.
|
artikel
|
| 72 |
Effect of ultra high pressure processing on immuno-modulatory activities of the fruits of Rubus coreanus Miquel
|
Seo, Yong Chang
|
|
2011
|
|
3 |
p. 207-215
9 p.
|
artikel
|
| 73 |
Effect of ultrasound treatment on properties of gluten-based film
|
Marcuzzo, Eva
|
|
2010
|
|
3 |
p. 451-457
7 p.
|
artikel
|
| 74 |
Effect of varying high-pressure treatment conditions on acceleration of ripening of cheddar cheese
|
O'Reilly, Ciara E
|
|
2003
|
|
3 |
p. 277-284
8 p.
|
artikel
|
| 75 |
Effects of blanching and storage on capsaicinoid stability and peroxidase activity of hot chili peppers (Capsicum frutescens L.)
|
Schweiggert, Ute
|
|
2006
|
|
3 |
p. 217-224
8 p.
|
artikel
|
| 76 |
Effects of high pressure treatment on the rennet coagulation and cheese-making properties of heated milk
|
Huppertz, Thom
|
|
2005
|
|
3 |
p. 279-285
7 p.
|
artikel
|
| 77 |
Effects of ultrasound on milk homogenization and fermentation with yogurt starter
|
Wu, Hongyu
|
|
2000
|
|
3 |
p. 211-218
8 p.
|
artikel
|
| 78 |
Efficacy of pulsed light for shelf-life extension and inactivation of Listeria monocytogenes on ready-to-eat cooked meat products
|
Hierro, Eva
|
|
2011
|
|
3 |
p. 275-281
7 p.
|
artikel
|
| 79 |
Electrochemical modification of the redox potential of different milk products and its evolution during storage
|
Schreyer, Arnaud
|
|
2008
|
|
3 |
p. 255-264
10 p.
|
artikel
|
| 80 |
Electrochemical reactions and electrode corrosion in pulsed electric field (PEF) treatment chambers
|
Morren, Johan
|
|
2003
|
|
3 |
p. 285-295
11 p.
|
artikel
|
| 81 |
Encapsulation of β-carotene from sea buckthorn (Hippophaë rhamnoides L.) juice in furcellaran beads
|
Laos, Katrin
|
|
2007
|
|
3 |
p. 395-398
4 p.
|
artikel
|
| 82 |
Enzymatic synthesis and physicochemical characterisation of phloridzin oxidation products (POP), a new water-soluble yellow dye deriving from apple
|
Guyot, Sylvain
|
|
2007
|
|
3 |
p. 443-450
8 p.
|
artikel
|
| 83 |
Estimation of temperature field during microwave tempering with unknown dielectric properties using CLPP: A generic user-friendly software sensor
|
Boillereaux, L.
|
|
2011
|
|
3 |
p. 288-297
10 p.
|
artikel
|
| 84 |
Evaluation of bioactive properties of pollen extracts as functional dietary food supplement
|
Kroyer, G.
|
|
2001
|
|
3 |
p. 171-174
4 p.
|
artikel
|
| 85 |
Evaluation of colour and stability of anthocyanins from tropical fruits in an isotonic soft drink system
|
de Rosso, Veridiana Vera
|
|
2007
|
|
3 |
p. 347-352
6 p.
|
artikel
|
| 86 |
Evaluation of lactic acid bacteria, isolated from lightly preserved fish products, as starter cultures for new fish-based food products
|
Gelman, Alexander
|
|
2000
|
|
3 |
p. 219-226
8 p.
|
artikel
|
| 87 |
Evaluation of thermal and high hydrostatic pressure processed apple purees enriched with prebiotic inclusions
|
Keenan, Derek F.
|
|
2011
|
|
3 |
p. 261-268
8 p.
|
artikel
|
| 88 |
Evaluation of the use of decontamination agents during fresh-cut leek processing and quantification of their effect on its total quality by means of a multidisciplinary approach
|
Vandekinderen, I.
|
|
2009
|
|
3 |
p. 363-373
11 p.
|
artikel
|
| 89 |
First pigment fingerprints from the rind of French PDO red-smear ripened soft cheeses Epoisses, Mont d'Or and Maroilles
|
Galaup, Patrick
|
|
2007
|
|
3 |
p. 373-378
6 p.
|
artikel
|
| 90 |
Flow injection determination of total catechins and procyanidins in white and red wines
|
González-Rodrı́guez, J
|
|
2002
|
|
3 |
p. 289-293
5 p.
|
artikel
|
| 91 |
Formation kinetics and application of 5-hydroxymethylfurfural as a time–temperature indicator of lethality for continuous pasteurization of apple cider
|
Gentry, Trevor S.
|
|
2004
|
|
3 |
p. 327-333
7 p.
|
artikel
|
| 92 |
Fresh cut ‘Tommy Atkins’ mango pre-treated with citric acid and coated with cassava (Manihot esculenta Crantz) starch or sodium alginate
|
Chiumarelli, Marcela
|
|
2011
|
|
3 |
p. 381-387
7 p.
|
artikel
|
| 93 |
Germination induction and inactivation of Clostridium spores at medium-range hydrostatic pressure treatment
|
Kalchayanand, N.
|
|
2004
|
|
3 |
p. 277-283
7 p.
|
artikel
|
| 94 |
Hairy root extract of Phyllanthus amarus induces apoptotic cell death in human breast cancer cells
|
Abhyankar, Gauri
|
|
2010
|
|
3 |
p. 526-532
7 p.
|
artikel
|
| 95 |
High hydrostatic pressure improves the functionality of dietary fibre in okara by-product from soybean
|
Mateos-Aparicio, I.
|
|
2010
|
|
3 |
p. 445-450
6 p.
|
artikel
|
| 96 |
High-pressure as a tool to study some proteins’ properties: conformational modification, activity and oligomeric dissociation
|
Lullien-Pellerin, Valérie
|
|
2002
|
|
3 |
p. 209-221
13 p.
|
artikel
|
| 97 |
High-pressure carbon dioxide and co-solvent extractions of crude oils from plant materials
|
Chang, Chiehming J.
|
|
2000
|
|
3 |
p. 187-191
5 p.
|
artikel
|
| 98 |
High pressure carbon dioxide treatment for fresh-cut carrot slices
|
Bi, Xiufang
|
|
2011
|
|
3 |
p. 298-304
7 p.
|
artikel
|
| 99 |
High pressure destruction kinetics of Leuconostoc mesenteroides and Saccharomyces cerevisiae in single strength and concentrated orange juice
|
Basak, S.
|
|
2002
|
|
3 |
p. 223-231
9 p.
|
artikel
|
| 100 |
High pressure processing of shellfish: A review of microbiological and other quality aspects
|
Murchie, Laura W.
|
|
2005
|
|
3 |
p. 257-270
14 p.
|
artikel
|
| 101 |
High pressure/temperature treatments to inactivate highly infectious prion subpopulations
|
Heindl, Philipp
|
|
2008
|
|
3 |
p. 290-297
8 p.
|
artikel
|
| 102 |
HPLC–MS analysis of the green food colorant sodium copper chlorophyllin
|
Mortensen, Alan
|
|
2007
|
|
3 |
p. 419-425
7 p.
|
artikel
|
| 103 |
Identification and quantification of anthocyanins in the berries of Pistacia lentiscus L., Phillyrea latifolia L. and Rubia peregrina L.
|
Longo, Luigia
|
|
2007
|
|
3 |
p. 360-364
5 p.
|
artikel
|
| 104 |
Impact of high intensity electric field pulses on cell permeabilisation and as pre-processing step in coconut processing
|
Ade-Omowaye, B.I.O.
|
|
2000
|
|
3 |
p. 203-209
7 p.
|
artikel
|
| 105 |
Impact of high pressure assisted thawing on the quality of fillets from various fish species 1 1 Presented in part at the 32nd Annual Meeting of the Western European Fish Technologists’ Association, May 12–15 2002, Galway, Ireland.
|
Schubring, R
|
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2003
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Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées
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Patras, Ankit
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2009
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p. 308-313
6 p.
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| 107 |
Impact of PEF treatment on quality parameters of white asparagus (Asparagus officinalis L.)
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Janositz, A.
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2011
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p. 269-274
6 p.
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Impact of ultrafiltration/diafiltration sequence on the production of soy protein isolate by membrane technologies
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Mondor, Martin
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2010
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3 |
p. 491-497
7 p.
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| 109 |
Improved functionality of food additives with electrostatic coating
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Amefia, Akou E.
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2006
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3 |
p. 176-181
6 p.
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| 110 |
Inactivation of Clostridium botulinum nonproteolytic type B spores by high pressure processing at moderate to elevated high temperatures
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Reddy, N.R.
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2006
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3 |
p. 169-175
7 p.
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| 111 |
Influence of high-pressure–low-temperature treatment on the inactivation of Bacillus subtilis cells
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Shen, T.
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2005
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3 |
p. 271-278
8 p.
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| 112 |
Influence of high pressure on conformational changes of soybean glycinin
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Zhang, Hongkang
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2003
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3 |
p. 269-275
7 p.
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| 113 |
Influence of processing on composition and antinutritional factors of chickpea protein concentrates produced by isoelectric precipitation and ultrafiltration
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Mondor, Martin
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2009
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3 |
p. 342-347
6 p.
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| 114 |
Influence of the design of a product on in vitro mineral availability of homogenized weaning foods
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Olivares, A.B
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2001
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3 |
p. 181-187
7 p.
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| 115 |
Influence of the yeast strain on Monastrell wine colour
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Bautista-Ortín, Ana Belén
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2007
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3 |
p. 322-328
7 p.
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| 116 |
Infrared drying of apple slices
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Nowak, Dorota
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2004
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3 |
p. 353-360
8 p.
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artikel
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| 117 |
Infrared surface pasteurization of Turkey frankfurters
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Huang, Lihan
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2004
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3 |
p. 345-351
7 p.
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artikel
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| 118 |
In vitro evaluation of olive- and grape-based natural extracts as potential preservatives for food
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Serra, Ana Teresa
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2008
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3 |
p. 311-319
9 p.
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artikel
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| 119 |
Isolation and identification of 5-carboxy-pyranoanthocyanins in beverages from cherry (Prunus cerasus L.)
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Rentzsch, Michael
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2007
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3 |
p. 333-338
6 p.
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artikel
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| 120 |
Isothermal study of nonenzymatic browning kinetics in spray-dried and freeze-dried systems at different relative vapor pressure environments
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Miao, Song
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2006
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3 |
p. 182-194
13 p.
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artikel
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| 121 |
Mass transfer and polyphenols retention in the clarification of black tea with ceramic membranes
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Todisco, S.
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2002
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3 |
p. 255-262
8 p.
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| 122 |
Mathematical description of non-linear survival curves of Listeria monocytogenes as determined in a beef gravy model system at 57.5 to 65 °C
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Juneja, Vijay K
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2003
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3 |
p. 307-317
11 p.
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| 123 |
Metal release in a stainless steel Pulsed Electric Field (PEF) system
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Roodenburg, Bart
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2005
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3 |
p. 327-336
10 p.
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| 124 |
Metal release in a stainless steel pulsed electric field (PEF) system
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Roodenburg, Bart
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2005
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3 |
p. 337-345
9 p.
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artikel
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| 125 |
Mobilization of phenolic antioxidants from defatted soybean powders by Lentinus edodes during solid-state bioprocessing 1 1 As solid-state growth by filamentous fungi actually does not have an anaerobic phase typical of yeast and bacterial fermentation, we have started to refer to such aerobic fungal growth as solid-state processing or solid-state growth. is associated with enhanced production of laccase
|
McCue, Patrick
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2004
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3 |
p. 385-392
8 p.
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artikel
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| 126 |
Modeling mass transfer during osmotic dehydration of strawberries under high hydrostatic pressure conditions
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Nuñez-Mancilla, Yissleen
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2011
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3 |
p. 338-343
6 p.
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artikel
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| 127 |
Modelling the kinetics of enzyme-catalysed reactions in frozen systems: the alkaline phosphatase catalysed hydrolysis of di-sodium-p-nitrophenyl phosphate
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Shiferaw Terefe, Netsanet
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2004
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3 |
p. 335-344
10 p.
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artikel
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| 128 |
Modification of whey protein concentrate hydrophobicity by high hydrostatic pressure
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Liu, Xiaoming
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2005
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3 |
p. 310-317
8 p.
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| 129 |
Momentum and energy transfer during phase change of water under high hydrostatic pressure
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Özmutlu, Ö.
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2006
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3 |
p. 161-168
8 p.
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artikel
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| 130 |
Myoglobin-based indicators for the evaluation of freshness of unmarinated broiler cuts
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Smolander, Maria
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2002
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3 |
p. 279-288
10 p.
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artikel
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| 131 |
Native Australian fruits — a novel source of antioxidants for food
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Netzel, Michael
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2007
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3 |
p. 339-346
8 p.
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| 132 |
New strategies for minimally processed cactus pear packaging
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Del Nobile, M.A.
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2009
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3 |
p. 356-362
7 p.
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| 133 |
Non-thermal pasteurization of fruit juices by combining high-intensity pulsed electric fields with natural antimicrobials
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Mosqueda-Melgar, Jonathan
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2008
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3 |
p. 328-340
13 p.
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| 134 |
Optical in situ analysis of starch granules under high pressure with a high pressure cell
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Bauer, B.A.
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2004
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3 |
p. 293-298
6 p.
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| 135 |
Optimization of a novel backward extraction of defatted wheat germ protein from reverse micelles
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Sun, Xiao-Hong
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2009
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3 |
p. 328-333
6 p.
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| 136 |
Optimization of betulin extraction process from Inonotus Obliquus with pulsed electric fields
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Yin, Yongguang
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2008
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3 |
p. 306-310
5 p.
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| 137 |
Optimization of bioactive compounds extraction from jabuticaba (Myrciaria cauliflora) skins assisted by high pressure CO2
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Santos, Diego T.
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2011
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3 |
p. 398-406
9 p.
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| 138 |
Optimization of microwave-assisted extraction of anthocyanins from purple corn (Zea mays L.) cob and identification with HPLC–MS
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Yang, Zhendong
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2010
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3 |
p. 470-476
7 p.
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| 139 |
Optimization of supercritical fluid extraction of bioactive compounds from grape (Vitis labrusca B.) peel by using response surface methodology
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Ghafoor, Kashif
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2010
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3 |
p. 485-490
6 p.
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| 140 |
Optimization of the drying step for preparing a new commercial powdered soup
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Fernández-Pérez, V.
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2004
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3 |
p. 361-368
8 p.
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| 141 |
Optimized microwave-assisted extraction of total phenolics (TP) from Ipomoea batatas leaves and its antioxidant activity
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Song, Jiangfeng
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2011
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3 |
p. 282-287
6 p.
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| 142 |
Pattern recognition of eggshell crack using PCA and LDA
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Zhao, Yu
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2010
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3 |
p. 520-525
6 p.
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| 143 |
Phenylalanine ammonia-lyase and antioxidant activities of lipophilic fraction of fresh pepper fruits Capsicum annum L.
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Perucka, Irena
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2001
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3 |
p. 189-192
4 p.
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| 144 |
Physical–chemical and sensory properties of pulsed electric field and high hydrostatic pressure treated citrus juices
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Hartyáni, Piroska
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2011
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3 |
p. 255-260
6 p.
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| 145 |
Physical properties and carotenoid content of maize kernels and its nixtamalized snacks
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Lozano-Alejo, Nancy
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2007
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3 |
p. 385-389
5 p.
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| 146 |
Pigment pattern and expression of colour in fruits from different Hylocereus sp. genotypes
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Esquivel, Patricia
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2007
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3 |
p. 451-457
7 p.
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| 147 |
Pigments in food — A challenge to life sciences
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Schieber, Andreas
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2007
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p. 317-
1 p.
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| 148 |
Possibilities for application of laser ablation in food technologies
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Panchev, I.N.
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2011
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3 |
p. 369-374
6 p.
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| 149 |
Predicting the headspace oxygen level due to oxygen permeation across multilayer polymer packaging materials: A practical software simulation tool
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Van Bree, I.
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2010
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3 |
p. 511-519
9 p.
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| 150 |
Preparation of a resveratrol-enriched grape juice based on ultraviolet C-treated berries
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González-Barrio, R.
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2009
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3 |
p. 374-382
9 p.
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| 151 |
Presence of benzodiazepine-like molecules in food and their implication in the nutrition of cirrhotic patients
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Avallone, R.
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2001
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3 |
p. 193-198
6 p.
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| 152 |
Propionic acid in bio-based packaging to prevent Sitophilus granarius (L.) (Coleoptera, Dryophthoridae) infestation in cereal products
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Germinara, G.S.
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2010
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3 |
p. 498-502
5 p.
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| 153 |
Protease stability in bovine milk under combined thermal-high hydrostatic pressure treatment
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Bilbao-Sáinz, Cristina
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2009
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3 |
p. 314-320
7 p.
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| 154 |
Protein and glycerol contents affect physico-chemical properties of soy protein isolate-based edible films
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Kokoszka, Sabina
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2010
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3 |
p. 503-510
8 p.
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artikel
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| 155 |
Quality improvement and extension of shelf life by 1-methylcyclopropene in plum as affected by ripening stage at harvest
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Valero, D.
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2003
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p. 339-348
10 p.
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| 156 |
Quality of minimally processed carrots as affected by warm water washing and chlorination
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Klaiber, Ralph Günther
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2005
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12 p.
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| 157 |
3rd International EuroFIR Congress
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2009
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p. 390-
1 p.
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Recommended laboratory practices for conducting high-pressure microbial inactivation experiments
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Balasubramaniam, V.M.
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2004
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p. 299-306
8 p.
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artikel
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| 159 |
Recovery of isoflavones from red clover flowers by a membrane-based process
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Xu, Lei
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2006
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p. 251-256
6 p.
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artikel
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| 160 |
Recovery of volatile fruit juice aroma compounds by membrane technology: Sweeping gas versus vacuum membrane distillation
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Bagger-Jørgensen, Rico
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2011
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3 |
p. 388-397
10 p.
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| 161 |
Screening for lactic acid bacteria with potential to reduce antigenic response of β-lactoglobulin in bovine skim milk and sweet whey
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Kleber, Nicole
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2006
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3 |
p. 233-238
6 p.
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| 162 |
Selective inactivation of phospholipase A2 in complex protein mixtures
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Vercet, Antonio
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2002
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3 |
p. 271-277
7 p.
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| 163 |
Simulation of the temperature increase in pulsed electric field (PEF) continuous flow treatment chambers
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Lindgren, Martin
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2002
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3 |
p. 233-245
13 p.
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artikel
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| 164 |
Skim acidic milk whey cryoconcentration and assessment of its functional properties: Impact of processing conditions
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Aider, Mohammed
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2009
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3 |
p. 334-341
8 p.
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| 165 |
Spectrofluorimetric assessment of bacterial cell membrane damage by pulsed electric field
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Unal, Ragip
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2002
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3 |
p. 247-254
8 p.
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| 166 |
Stability of O/W emulsions prepared using various monoacyl sugar alcohols as an emulsifier
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Piao, Junkui
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2006
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3 |
p. 211-216
6 p.
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| 167 |
Structural characterization of 132-hydroxy-(132-S)-phaeophytin-a from leaves and stems of Amaranthus tricolor isolated by high-speed countercurrent chromatography
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Jerz, Gerold
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2007
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3 |
p. 413-418
6 p.
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| 168 |
Supercritical carbon dioxide-treated blood orange juice as a new product in the fresh fruit juice market
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Fabroni, Simona
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2010
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3 |
p. 477-484
8 p.
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| 169 |
The antimicrobial activity of hydrophobic essential oil constituents acting alone or in combined processes of food preservation
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Ait-Ouazzou, Abdenour
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2011
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p. 320-329
10 p.
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The combined effect of high pressure and nisin on inactivation of microorganisms in milk
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Black, Elaine P.
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2005
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7 p.
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| 171 |
The effect of high hydrostatic pressure on the flow behaviour of skim milk–gelatin mixtures
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Hemar, Yacine
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2010
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3 |
p. 432-440
9 p.
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| 172 |
The effect of metal ions commonly present in food on gene expression of sporulating Bacillus subtilis cells in relation to spore wet heat resistance
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Oomes, S.J.C.M.
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2004
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3 |
p. 307-316
10 p.
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The effect of storage temperatures on vitamin C and phenolics content of artichoke (Cynara scolymus L.) heads
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Gil-Izquierdo, A.
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2001
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p. 199-202
4 p.
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| 174 |
The potential of extruded chickpea, corn and bovine lung for malnutrition programs
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Cardoso Santiago, R.A
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2001
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p. 203-209
7 p.
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The potential of foodservice systems for satisfying consumer needs
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Creed, Philip G.
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2001
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p. 219-227
9 p.
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| 176 |
The potential of phytopreservatives and nisin to control microbial spoilage of minimally processed fruit yogurts
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Penney, Victoria
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2004
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p. 369-375
7 p.
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| 177 |
The rate of non-enzymatic browning reaction in model freeze–dried food system in the glassy state
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Kawai, Kiyoshi
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2005
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p. 346-350
5 p.
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The response of some vegetables to vacuum impregnation
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Gras, M.
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2002
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p. 263-269
7 p.
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| 179 |
Thermal degradation kinetics of aqueous anthocyanins and visual color of purple corn (Zea mays L.) cob
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Yang, Zhendong
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2008
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p. 341-347
7 p.
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| 180 |
Treatment with Abacor®, a soy-based dietary supplement, further reduces plasma concentrations of total and low-density lipoprotein cholesterol in statin-treated hypercholesterolaemic patients
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Clausen, Peter
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2004
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3 |
p. 377-383
7 p.
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| 181 |
Ultra-high pressure homogenization treatment combined with lysozyme for controlling Lactobacillus brevis contamination in model system
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Tribst, Alline A.L.
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2008
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p. 265-271
7 p.
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| 182 |
Ultrasound-assisted extraction of polysaccharides from litchi (Litchi chinensis Sonn.) seed by response surface methodology and their structural characteristics
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Chen, Yeyuan
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2011
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p. 305-309
5 p.
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| 183 |
Ultraviolet radiation as a non-thermal treatment for the inactivation of microorganisms in fruit juice
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Keyser, Maricel
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2008
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p. 348-354
7 p.
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| 184 |
Use of hyperspectral imaging for evaluation of the shelf-life of fresh white button mushrooms (Agaricus bisporus) stored in different packaging films
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Taghizadeh, Masoud
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2010
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p. 423-431
9 p.
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| 185 |
Use of Time Temperature Integrators for determining process uniformity in agitated vessels
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Mehauden, K.
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2008
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p. 385-395
11 p.
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Use of Weibull model to describe and predict pressure inactivation of Listeria monocytogenes Scott A in whole milk
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Chen, Haiqiang
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2004
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p. 269-276
8 p.
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| 187 |
Vacuum pulse and brine composition effect on pickling kinetics of whole jalapeño pepper
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Mújica-Paz, H.
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2006
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p. 195-202
8 p.
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