| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Acrylamide in potato crisp—the effect of raw material and processing
|
Wicklund, Trude
|
|
2006
|
39 |
5 |
p. 571-575
5 p.
|
artikel
|
| 2 |
calendar
|
|
|
2006
|
39 |
5 |
p. I-III
nvt p.
|
artikel
|
| 3 |
Changes in the microbiological and chemical characteristics of an artisanal Turkish white cheese during ripening
|
Öner, Zübeyde
|
|
2006
|
39 |
5 |
p. 449-454
6 p.
|
artikel
|
| 4 |
Characterization of the pectic polysaccharides from pumpkin peel
|
Jun, Hyun-Il
|
|
2006
|
39 |
5 |
p. 554-561
8 p.
|
artikel
|
| 5 |
Cholesterol oxide, cholesterol, total lipid and fatty acid contents in processed meat products during storage
|
Baggio, S.R.
|
|
2006
|
39 |
5 |
p. 513-520
8 p.
|
artikel
|
| 6 |
Classification of the floral origin of Uruguayan honeys by chemical and physical characteristics combined with chemometrics
|
Corbella, E.
|
|
2006
|
39 |
5 |
p. 534-539
6 p.
|
artikel
|
| 7 |
Determination of potent odorants in apple by headspace gas dilution analysis
|
Komthong, Pongsuriya
|
|
2006
|
39 |
5 |
p. 472-478
7 p.
|
artikel
|
| 8 |
Effects of sourdough and enzymes on staling of high-fibre wheat bread
|
Katina, K.
|
|
2006
|
39 |
5 |
p. 479-491
13 p.
|
artikel
|
| 9 |
Estimation of thermal diffusivity of foods using transfer functions
|
Glavina, Mariela Y.
|
|
2006
|
39 |
5 |
p. 455-459
5 p.
|
artikel
|
| 10 |
Fluorescence in aldehyde model systems related to lipid oxidation
|
Veberg, A.
|
|
2006
|
39 |
5 |
p. 562-570
9 p.
|
artikel
|
| 11 |
Functional and bioactive properties of rapeseed protein concentrates and sensory analysis of food application with rapeseed protein concentrates
|
Yoshie-Stark, Yumiko
|
|
2006
|
39 |
5 |
p. 503-512
10 p.
|
artikel
|
| 12 |
Isolation and characterization of melanin from Osmanthus fragrans’ seeds
|
Wang, Hengshan
|
|
2006
|
39 |
5 |
p. 496-502
7 p.
|
artikel
|
| 13 |
Microbial surveys in Estonian dairies
|
Salo, S.
|
|
2006
|
39 |
5 |
p. 460-471
12 p.
|
artikel
|
| 14 |
Microstructural changes of starch in cooked wheat grains as affected by cooking temperatures and times
|
Srikaeo, Khongsak
|
|
2006
|
39 |
5 |
p. 528-533
6 p.
|
artikel
|
| 15 |
Nutrient and antinutrient distribution of edible mushroom, Pleurotus tuber-regium (fries) singer
|
Akindahunsi, A.A.
|
|
2006
|
39 |
5 |
p. 548-553
6 p.
|
artikel
|
| 16 |
On the role of short-chain free fatty acids for the development of a cheese-like off-note in pasteurized yoghurt
|
Rychlik, Michael
|
|
2006
|
39 |
5 |
p. 521-527
7 p.
|
artikel
|
| 17 |
Physical, textural and sensory characteristics of 7-day frozen part-baked French bread
|
Carr, Laura G.
|
|
2006
|
39 |
5 |
p. 540-547
8 p.
|
artikel
|
| 18 |
Thermal inactivation of polyphenoloxidase in pineapple puree
|
Chutintrasri, Benjar
|
|
2006
|
39 |
5 |
p. 492-495
4 p.
|
artikel
|
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