| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Bulletin
|
|
|
2004
|
37 |
7 |
p. I-III
nvt p.
|
artikel
|
| 2 |
Complex phenolic compounds reduce lipid oxidation in extruded oat cereals
|
Viscidi, Kenneth A.
|
|
2004
|
37 |
7 |
p. 789-796
8 p.
|
artikel
|
| 3 |
Determination of the protein content in brine from salted herring using near-infrared spectroscopy
|
Svensson, Vibeke T
|
|
2004
|
37 |
7 |
p. 803-809
7 p.
|
artikel
|
| 4 |
Editorial Board
|
|
|
2004
|
37 |
7 |
p. IFC-
1 p.
|
artikel
|
| 5 |
Effect of dietary fiber from sugarcane bagasse and sucrose ester on dough and bread properties
|
Sangnark, Arpathsra
|
|
2004
|
37 |
7 |
p. 697-704
8 p.
|
artikel
|
| 6 |
Effect of pH at heating on the acid-induced aggregation of casein micelles in reconstituted skim milk
|
Anema, Skelte G
|
|
2004
|
37 |
7 |
p. 779-787
9 p.
|
artikel
|
| 7 |
Effect of storage temperatures on antioxidant capacity and aroma compounds in strawberry fruit
|
Ayala-Zavala, J.Fernando
|
|
2004
|
37 |
7 |
p. 687-695
9 p.
|
artikel
|
| 8 |
Effects of extraction solvent on wheat bran antioxidant activity estimation
|
Zhou, Kequan
|
|
2004
|
37 |
7 |
p. 717-721
5 p.
|
artikel
|
| 9 |
Factors influencing ethanol production rates at high-gravity brewing
|
Dragone, Giuliano
|
|
2004
|
37 |
7 |
p. 797-802
6 p.
|
artikel
|
| 10 |
Microbiological quality of Port Salut Argentino cheese stored at two temperature treatments
|
Iurlina, Miriam Ofelia
|
|
2004
|
37 |
7 |
p. 739-748
10 p.
|
artikel
|
| 11 |
Optimal operating conditions calculation for a pork meat dehydration–impregnation–soaking process
|
Olmos, A.
|
|
2004
|
37 |
7 |
p. 763-770
8 p.
|
artikel
|
| 12 |
Physical and mechanical properties of peanut protein films
|
Liu, Chin-Chi
|
|
2004
|
37 |
7 |
p. 731-738
8 p.
|
artikel
|
| 13 |
Quality of packaged romaine lettuce hearts exposed to low-dose electron beam irradiation
|
Han, Jaejoon
|
|
2004
|
37 |
7 |
p. 705-715
11 p.
|
artikel
|
| 14 |
Quality parameters and baking performance of commercial gluten flours
|
Borla, Olinda Perez
|
|
2004
|
37 |
7 |
p. 723-729
7 p.
|
artikel
|
| 15 |
The sensory characteristics and rheological properties of soups containing oat and barley β-glucan before and after freezing
|
Lyly, Marika
|
|
2004
|
37 |
7 |
p. 749-761
13 p.
|
artikel
|
| 16 |
Thickening of molten white chocolates during storage
|
Ziegleder, Gottfried
|
|
2004
|
37 |
7 |
p. 771-778
8 p.
|
artikel
|
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