nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
Analysis of nutrient and antinutrient content of underutilized green leafy vegetables
|
Gupta, Sheetal |
|
2005 |
38 |
4 |
p. 339-345 7 p. |
artikel |
2 |
Anthocyanin and colour evolution in naturally black table olives during anaerobic processing
|
Piga, A. |
|
2005 |
38 |
4 |
p. 425-429 5 p. |
artikel |
3 |
Antimicrobial and antioxidation effects of Thai seasoning, Tom-Yum
|
Siripongvutikorn, Sunisa |
|
2005 |
38 |
4 |
p. 347-352 6 p. |
artikel |
4 |
Antioxidant capacity and colour of strawberry jam as influenced by cultivar and storage conditions
|
Wicklund, Trude |
|
2005 |
38 |
4 |
p. 387-391 5 p. |
artikel |
5 |
Calendar
|
|
|
2005 |
38 |
4 |
p. I-III nvt p. |
artikel |
6 |
Combination effects of chicken plasma protein and setting phenomenon on gel properties and cross-linking of bigeye snapper muscle proteins
|
Rawdkuen, Saroat |
|
2005 |
38 |
4 |
p. 353-362 10 p. |
artikel |
7 |
Diffusivity of potassium sorbate in κ-carrageenan based antimicrobial film
|
Choi, J.H. |
|
2005 |
38 |
4 |
p. 417-423 7 p. |
artikel |
8 |
Effect of size and shape on modulus of deformability
|
Hicsasmaz, Z. |
|
2005 |
38 |
4 |
p. 431-435 5 p. |
artikel |
9 |
Improved keeping quality of minimally fresh processed celery sticks by modified atmosphere packaging
|
Gómez, Perla A. |
|
2005 |
38 |
4 |
p. 323-329 7 p. |
artikel |
10 |
Microbiological and chemical properties of Tarhana during fermentation and storage as wet—sensorial properties of Tarhana soup
|
Erbaş, Mustafa |
|
2005 |
38 |
4 |
p. 409-416 8 p. |
artikel |
11 |
Modeling sulfur dioxide uptake in dent corn during steeping
|
Haros, Claudia M. |
|
2005 |
38 |
4 |
p. 393-398 6 p. |
artikel |
12 |
Occurrence and significance of Fusarium domesticum alias Anticollanti on smear-ripened cheeses
|
Bachmann, H.P. |
|
2005 |
38 |
4 |
p. 399-407 9 p. |
artikel |
13 |
Proximate composition and physico-chemical properties of improved dry bean (Phaseolus vulgaris L.) varieties grown in Ethiopia
|
Shimelis, Emire Admassu |
|
2005 |
38 |
4 |
p. 331-338 8 p. |
artikel |
14 |
Temperature effect on solubility of aroma compounds in various aqueous solutions
|
Covarrubias-Cervantes, Marco |
|
2005 |
38 |
4 |
p. 371-378 8 p. |
artikel |
15 |
The anti-oxidation potential of polyphenol extract from cocoa leaves on mechanically deboned chicken meat (MDCM)
|
Hassan, Osman |
|
2005 |
38 |
4 |
p. 315-321 7 p. |
artikel |
16 |
Use of dyed solutions to visualize different aspects of vacuum impregnation of Minas cheese
|
Hofmeister, L.C. |
|
2005 |
38 |
4 |
p. 379-386 8 p. |
artikel |
17 |
Use of natural food/plant extracts: cloudberry (Rubus Chamaemorus), beetroot (Beta Vulgaris “Vulgaris”) or willow herb (Epilobium angustifolium) to reduce lipid oxidation of cooked pork patties
|
Rey, A.I. |
|
2005 |
38 |
4 |
p. 363-370 8 p. |
artikel |