| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Applications of fractal analysis to food structure
|
Barrett, Ann H.
|
|
1995
|
28 |
6 |
p. 553-563
11 p.
|
artikel
|
| 2 |
Back extrusion test on emulsions stabilized with whey protein concentrates
|
Paoletti, F.
|
|
1995
|
28 |
6 |
p. 616-619
4 p.
|
artikel
|
| 3 |
Characterization of strawberry pectin extracted by chemical means
|
Legentil, A.
|
|
1995
|
28 |
6 |
p. 569-576
8 p.
|
artikel
|
| 4 |
Chemometric investigation of mustard seed
|
Velíšek, J.
|
|
1995
|
28 |
6 |
p. 620-624
5 p.
|
artikel
|
| 5 |
Effects of calcium level on the structure of pre-heated whey protein isolate gels
|
Barbut, Shai
|
|
1995
|
28 |
6 |
p. 598-603
6 p.
|
artikel
|
| 6 |
Flavour, chemical and textural profile changes in accelerated ripened Gouda cheese
|
Kanawjia, S.K.
|
|
1995
|
28 |
6 |
p. 577-583
7 p.
|
artikel
|
| 7 |
Impact of food processing on the environment—an overview
|
Kroyer, G.Th.
|
|
1995
|
28 |
6 |
p. 547-552
6 p.
|
artikel
|
| 8 |
Leaf protein availability in food: Significance of the binding of phenolic compounds to ribulose-1,5-diphosphate carboxylase
|
Pedone, S.
|
|
1995
|
28 |
6 |
p. 625-634
10 p.
|
artikel
|
| 9 |
Modelling of browning kinetics of bread crust during baking
|
Zanoni, B.
|
|
1995
|
28 |
6 |
p. 604-609
6 p.
|
artikel
|
| 10 |
Newsline
|
|
|
1995
|
28 |
6 |
p. 1-12
12 p.
|
artikel
|
| 11 |
Newsline
|
|
|
1995
|
28 |
6 |
p. A1-A16
nvt p.
|
artikel
|
| 12 |
Nonthermal inactivation of Saccharomyces cerevisiae in apple juice using pulsed electric fields
|
Qin, Bai-Lin
|
|
1995
|
28 |
6 |
p. 564-568
5 p.
|
artikel
|
| 13 |
Partial characterization of Vitis vinifera grapes var. Ancellotta
|
Durante, Marcelo José
|
|
1995
|
28 |
6 |
p. 635-637
3 p.
|
artikel
|
| 14 |
Physico-chemical properties of lupin seed proteins (Lupinus albus, ssp. Graecus)
|
Alamanou, S.
|
|
1995
|
28 |
6 |
p. 641-643
3 p.
|
artikel
|
| 15 |
Predominant Saccharomyces cerevisiae strains in the fermentation of Airén grape musts with SO2
|
Ubeda, J.
|
|
1995
|
28 |
6 |
p. 584-588
5 p.
|
artikel
|
| 16 |
Properties of corn samples varying in percentage of dent and flint kernels
|
Kereliuk, G.R.
|
|
1995
|
28 |
6 |
p. 589-597
9 p.
|
artikel
|
| 17 |
Rheological behaviour of Reggianito Argentino cheese packaged in plastic film during ripening
|
Bertola, N.C.
|
|
1995
|
28 |
6 |
p. 610-615
6 p.
|
artikel
|
| 18 |
Stability of α-tocopherol in virgin olive oil during microwave heating
|
Ruiz-Lopez, M.D.
|
|
1995
|
28 |
6 |
p. 644-646
3 p.
|
artikel
|
| 19 |
Volatile compounds in roasted and boiled Chinese chestnuts (Castanea molissima)
|
Morini, G.
|
|
1995
|
28 |
6 |
p. 638-640
3 p.
|
artikel
|
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