| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Acidification Rates and Population Ratios of Lactic Starters in Carbonated Milk
|
Champagne, Claude P.
|
|
1998
|
31 |
2 |
p. 100-106
7 p.
|
article
|
| 2 |
A General Survey of Chocolate Confectionery by Magnetic Resonance Imaging
|
Miquel, Marc E.
|
|
1998
|
31 |
2 |
p. 93-99
7 p.
|
article
|
| 3 |
Co-crystallization of Honey with Sucrose
|
Bhandari, Bhesh R.
|
|
1998
|
31 |
2 |
p. 138-142
5 p.
|
article
|
| 4 |
Content and Distribution of Iron in Rabbit Meat. A Model Study on Nutritional Values and Bio-Analytical Variance
|
Lücker, Ernst
|
|
1998
|
31 |
2 |
p. 150-154
5 p.
|
article
|
| 5 |
Control ofListeria monocytogenesin Salmon; Antimicrobial Effect of Salting, Smoking and Specific Smoke Compounds
|
Niedziela, J.-C.
|
|
1998
|
31 |
2 |
p. 155-161
7 p.
|
article
|
| 6 |
Flow and Viscoelastic Properties of Concentrated Milk Treated by High Hydrostatic Pressure
|
Vélez-Ruiz, J.F.
|
|
1998
|
31 |
2 |
p. 182-195
14 p.
|
article
|
| 7 |
Influence of Different Packaging Materials on Lipid Oxidation in Potato Crisps Exposed to Fluorescent Light
|
Lennersten, Mats
|
|
1998
|
31 |
2 |
p. 162-168
7 p.
|
article
|
| 8 |
Influence of Oxygen Concentration and Light on the Oxidative Stability of Cream Powder
|
Andersson, Kristina
|
|
1998
|
31 |
2 |
p. 169-176
8 p.
|
article
|
| 9 |
Kinetics of Maillard Reactions Between the Major Sugars and Amino Acids of Boiled Grape Juice
|
Göğüş, Fahrettin
|
|
1998
|
31 |
2 |
p. 196-200
5 p.
|
article
|
| 10 |
Neural Net Classification of X-ray Pistachio Nut Data
|
Casasent, David A.
|
|
1998
|
31 |
2 |
p. 122-128
7 p.
|
article
|
| 11 |
Preactivated Iota-carrageenan and its Rheological Effects in Composite Surimi Gel
|
Filipi, I.
|
|
1998
|
31 |
2 |
p. 129-137
9 p.
|
article
|
| 12 |
Shear-induced Conformational Changes and Gelation of Soy Protein Isolate Suspensions
|
Ker, Y.C.
|
|
1998
|
31 |
2 |
p. 107-113
7 p.
|
article
|
| 13 |
Susceptibility of Starch toin vitroEnzyme Hydrolysis in Rice, Rice Flakes and Intermediary Products
|
Mujoo, Rajni
|
|
1998
|
31 |
2 |
p. 114-121
8 p.
|
article
|
| 14 |
Thermostability and Browning Development of Fungal α-amylase Freeze-dried in Carbohydrate and PVP Matrices
|
Terebiznik, M.R.
|
|
1998
|
31 |
2 |
p. 143-149
7 p.
|
article
|
Journal description