| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Artrocarpus heterophyllus—a potential substrate for citric acid biosynthesis using Aspergillus niger
|
Angumeenal, Ar.
|
|
2005
|
38 |
1 |
p. 89-93
5 p.
|
article
|
| 2 |
Bulletin
|
|
|
2005
|
38 |
1 |
p. I-III
nvt p.
|
article
|
| 3 |
Characterization of antioxidant compounds in aqueous coriander extract (Coriandrum sativum L.)
|
de Almeida Melo, Enayde
|
|
2005
|
38 |
1 |
p. 15-19
5 p.
|
article
|
| 4 |
Combinations of nisin with organic acids or salts to control Listeria monocytogenes on sliced pork bologna stored at 4°C in vacuum packages
|
Samelis, J.
|
|
2005
|
38 |
1 |
p. 21-28
8 p.
|
article
|
| 5 |
Comparison of partial gene sequences encoding a phosphoketolase for the identification of bifidobacteria
|
Berthoud, H.
|
|
2005
|
38 |
1 |
p. 101-105
5 p.
|
article
|
| 6 |
Editorial Board
|
|
|
2005
|
38 |
1 |
p. IFC-
1 p.
|
article
|
| 7 |
Effect of pH control on the intermediates and melanoidins of nonenzymatic browning reaction
|
Kwak, Eun Jung
|
|
2005
|
38 |
1 |
p. 1-6
6 p.
|
article
|
| 8 |
Effect of short- and long-term frozen storage with MAP on the quality of freeze-chilled lasagne
|
Redmond, G.A.
|
|
2005
|
38 |
1 |
p. 81-87
7 p.
|
article
|
| 9 |
Fermentation of beet juice by beneficial lactic acid bacteria
|
Yoon, Kyung Young
|
|
2005
|
38 |
1 |
p. 73-75
3 p.
|
article
|
| 10 |
Food authenticity and traceability
|
Schlichtherle-Cerny, H.
|
|
2005
|
38 |
1 |
p. 107-108
2 p.
|
article
|
| 11 |
Gelatinization and retrogradation of 6-year-old korean ginseng starches studied by DSC
|
Koo, Hye-Jin
|
|
2005
|
38 |
1 |
p. 59-65
7 p.
|
article
|
| 12 |
Haltbarmachen von Lebensmitteln: Chemische, physikalische und mikrobiologische Grundlagen der Qualitätserhaltung (4th revised and expanded Edition)
|
Escher, Felix
|
|
2005
|
38 |
1 |
p. 108-
1 p.
|
article
|
| 13 |
Handbook of food processing equipment
|
Escher, Felix
|
|
2005
|
38 |
1 |
p. 108-109
2 p.
|
article
|
| 14 |
Heat processed whey-protein food emulsions and growth of shear-induced cracks during cooling
|
Ofstad, Ragni
|
|
2005
|
38 |
1 |
p. 29-39
11 p.
|
article
|
| 15 |
High-pressure treatment effects on proteins in soy milk
|
Zhang, Hongkang
|
|
2005
|
38 |
1 |
p. 7-14
8 p.
|
article
|
| 16 |
Influence of lecithin–PGPR blends on the rheological properties of chocolate
|
Schantz, Birgit
|
|
2005
|
38 |
1 |
p. 41-45
5 p.
|
article
|
| 17 |
Phenylalanine ammonia lyase activity in minimally processed Romaine lettuce
|
Pereyra, L.
|
|
2005
|
38 |
1 |
p. 67-72
6 p.
|
article
|
| 18 |
Predicting sensory score of cod (Gadus morhua) from visible spectroscopy
|
Nilsen, Heidi
|
|
2005
|
38 |
1 |
p. 95-99
5 p.
|
article
|
| 19 |
Pressurized and heat-treated surimi gels as affected by potato starch and egg white: microstructure and water-holding capacity
|
Tabilo-Munizaga, Gipsy
|
|
2005
|
38 |
1 |
p. 47-57
11 p.
|
article
|
| 20 |
Whey proteins solubility as function of temperature and pH
|
Pelegrine, D.H.G.
|
|
2005
|
38 |
1 |
p. 77-80
4 p.
|
article
|
Journal description