| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A Kinetic Model to Describe Liquid Drainage from Soy Protein Foams over an Extensive Protein Concentration Range
|
Carp, D.J.
|
|
1997
|
30 |
3 |
p. 253-258
6 p.
|
artikel
|
| 2 |
Antioxidant Properties of Coffee Brews in Relation to the Roasting Degree
|
Nicoli, M.C.
|
|
1997
|
30 |
3 |
p. 292-297
6 p.
|
artikel
|
| 3 |
Application of Dynamic Mechanical Thermal Analysis to the Investigation of Hard-to-Cook Defect in Legumes
|
Downie, A.J.
|
|
1997
|
30 |
3 |
p. 312-319
8 p.
|
artikel
|
| 4 |
Changes in the Fine Structure of the Myocommata–Muscle Fibre Junction Related to Gaping in Rested and Exercised Muscle from King Salmon ( Oncorhynchus tshawytscha )
|
Fletcher, G.C.
|
|
1997
|
30 |
3 |
p. 246-252
7 p.
|
artikel
|
| 5 |
Changes of Vitamin B1Concentrations during Storage of Hen Eggs
|
Hisil, Y.
|
|
1997
|
30 |
3 |
p. 320-323
4 p.
|
artikel
|
| 6 |
Chemotaxonomical Classification of Red Table Grapes based on Anthocyanin Profile and External Colour
|
Carreño, Juan
|
|
1997
|
30 |
3 |
p. 259-265
7 p.
|
artikel
|
| 7 |
Description of the Flavour of Comté Cheese
|
Bérodier, F
|
|
1997
|
30 |
3 |
p. 298-304
7 p.
|
artikel
|
| 8 |
Editorial
|
Rüegg, Max
|
|
1997
|
30 |
3 |
p. 221-
1 p.
|
artikel
|
| 9 |
Effects of the Extent of Enzymatic Hydrolysis on Functional Properties of Shark Protein Hydrolysate
|
Diniz, F.M.
|
|
1997
|
30 |
3 |
p. 266-272
7 p.
|
artikel
|
| 10 |
Extracellular Polysaccharide Production by Lactobacillus delbrueckii subsp. bulgaricus RR in a Continuous Fermentor
|
Gassem, Mustafa A.
|
|
1997
|
30 |
3 |
p. 273-278
6 p.
|
artikel
|
| 11 |
Fenugreek Galactomannans as Food Emulsifiers
|
Garti, N.
|
|
1997
|
30 |
3 |
p. 305-311
7 p.
|
artikel
|
| 12 |
Influence of Pretreatments on Enzymic Degradation of a Cellulose-rich Residue from Sugar-beet Pulp
|
Micard, V.
|
|
1997
|
30 |
3 |
p. 284-291
8 p.
|
artikel
|
| 13 |
Inhibition of Growth and Mycotoxin Production of Penicillium by Lactobacillus Species
|
Gourama, Hassan
|
|
1997
|
30 |
3 |
p. 279-283
5 p.
|
artikel
|
| 14 |
Progress in Stabilization and Transport Phenomena of Double Emulsions in Food Applications
|
Garti, Nissim
|
|
1997
|
30 |
3 |
p. 222-235
14 p.
|
artikel
|
| 15 |
Protective Role of Trehalose on Thermal Stability of Lactase in Relation to its Glass and Crystal Forming Properties and Effect of Delaying Crystallization
|
Mazzobre, Marı́a Florencia
|
|
1997
|
30 |
3 |
p. 324-329
6 p.
|
artikel
|
| 16 |
Saccharomyces cerevisiae Structural Changes Induced by Pulsed Electric Field Treatment
|
Harrison, Steven L.
|
|
1997
|
30 |
3 |
p. 236-240
5 p.
|
artikel
|
| 17 |
White Particulate Formation as a Result of Enzymatic Proteolysis of Protein Substrates in Brine-fermented Foods
|
Chiou, R.Y.-Y.
|
|
1997
|
30 |
3 |
p. 241-245
5 p.
|
artikel
|
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