| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A comparative study on the free radical scavenging activities of some fresh flowers in southern China
|
Youwei, Zeng
|
|
2008
|
41 |
9 |
p. 1586-1591
6 p.
|
artikel
|
| 2 |
A novel approach for color degradation kinetics of paprika as a function of water activity
|
Topuz, Ayhan
|
|
2008
|
41 |
9 |
p. 1672-1677
6 p.
|
artikel
|
| 3 |
Antioxidant evaluation of polyhydroxylated nerolidols from redroot pigweed (Amaranthus retroflexus) leaves
|
Pacifico, Severina
|
|
2008
|
41 |
9 |
p. 1665-1671
7 p.
|
artikel
|
| 4 |
Ascorbic acid degradation kinetics in tomatoes at different drying conditions
|
Marfil, P.H.M.
|
|
2008
|
41 |
9 |
p. 1642-1647
6 p.
|
artikel
|
| 5 |
Calendar
|
|
|
2008
|
41 |
9 |
p. I-II
nvt p.
|
artikel
|
| 6 |
Changes in the flesh of cooked farmed salmon (Oncorhynchus kisutch) with previous storage in slurry ice (−1.5°C)
|
Rodríguez, Alicia
|
|
2008
|
41 |
9 |
p. 1726-1732
7 p.
|
artikel
|
| 7 |
Changes occurring in potatoes during cooking and reheating as affected by salting and cool or frozen storage – a LF-NMR study
|
Micklander, Elisabeth
|
|
2008
|
41 |
9 |
p. 1710-1719
10 p.
|
artikel
|
| 8 |
Characterization of different annatto extracts based on antioxidant and colour properties
|
Cardarelli, Claudia R.
|
|
2008
|
41 |
9 |
p. 1689-1693
5 p.
|
artikel
|
| 9 |
Comment to the paper by Chutintrasri and Noomhorm (2006), Thermal inactivation of polyphenoloxidase in pineapple puree, LWT 39 (2006) 492–495
|
Ordóñez-Santos, Luis Eduardo
|
|
2008
|
41 |
9 |
p. 1739-
1 p.
|
artikel
|
| 10 |
Editorial board
|
|
|
2008
|
41 |
9 |
p. IFC-
1 p.
|
artikel
|
| 11 |
Effect of different brewing methods on antioxidant properties of steaming green tea
|
Lin, Sheng-Dun
|
|
2008
|
41 |
9 |
p. 1616-1623
8 p.
|
artikel
|
| 12 |
Effect of processing on antioxidant contents in selected dry beans (Phaseolus spp. L.)
|
Boateng, J.
|
|
2008
|
41 |
9 |
p. 1541-1547
7 p.
|
artikel
|
| 13 |
Effect of pulsed vacuum and ultrasound osmopretreatments on glass transition temperature, texture, microstructure and calcium penetration of dried apples (Fuji)
|
Deng, Yun
|
|
2008
|
41 |
9 |
p. 1575-1585
11 p.
|
artikel
|
| 14 |
Evaluation of textural properties of channel catfish (Ictalurus punctatus Rafinesque) fillet with the natural contour method
|
Jiang, Mingkang
|
|
2008
|
41 |
9 |
p. 1548-1554
7 p.
|
artikel
|
| 15 |
Extraction of saponins and cyclopeptides from cow cockle seed with pressurized low polarity water
|
Güçlü-Üstündağ, Özlem
|
|
2008
|
41 |
9 |
p. 1600-1606
7 p.
|
artikel
|
| 16 |
Frozen storage stability of vacuum-packaged precooked restructured steaks manufactured from mature cow beef
|
Stika, J.F.
|
|
2008
|
41 |
9 |
p. 1535-1540
6 p.
|
artikel
|
| 17 |
Improvement of exo-polysaccharides production and modeling kinetics by Armillaria luteo-virens Sacc. in submerged cultivation
|
Jiao, Ying-chun
|
|
2008
|
41 |
9 |
p. 1694-1700
7 p.
|
artikel
|
| 18 |
Influence of harvest maturity on cut-edge browning of ‘Granny Smith’ fresh apple slices treated with anti-browning solution after cutting
|
Toivonen, P.M.A.
|
|
2008
|
41 |
9 |
p. 1607-1609
3 p.
|
artikel
|
| 19 |
Inhibition of microbiological activity during sole (Solea solea L.) chilled storage by applying ellagic and ascorbic acids
|
Zambuchini, B.
|
|
2008
|
41 |
9 |
p. 1733-1738
6 p.
|
artikel
|
| 20 |
Kinetic study of dehydration and desorption isotherms of red alga Gracilaria
|
Lemus, Roberto A.
|
|
2008
|
41 |
9 |
p. 1592-1599
8 p.
|
artikel
|
| 21 |
Monte Carlo simulation of the collective behavior of food particles in pneumatic drying operation
|
Tanaka, Fumihiko
|
|
2008
|
41 |
9 |
p. 1567-1574
8 p.
|
artikel
|
| 22 |
Nondestructive determination of pear internal quality indices by visible and near-infrared spectrometry
|
Liu, Yande
|
|
2008
|
41 |
9 |
p. 1720-1725
6 p.
|
artikel
|
| 23 |
Optimization of antioxidant peptide production from grass carp sarcoplasmic protein using response surface methodology
|
Ren, Jiaoyan
|
|
2008
|
41 |
9 |
p. 1624-1632
9 p.
|
artikel
|
| 24 |
Optimization of the blanching process to reduce acrylamide in fried potatoes
|
Mestdagh, Frédéric
|
|
2008
|
41 |
9 |
p. 1648-1654
7 p.
|
artikel
|
| 25 |
Preparation and properties of rice starch–chitosan blend biodegradable film
|
Bourtoom, Thawien
|
|
2008
|
41 |
9 |
p. 1633-1641
9 p.
|
artikel
|
| 26 |
Release and identification of angiotensin-converting enzyme-inhibitory peptides as influenced by ripening temperatures and probiotic adjuncts in Cheddar cheeses
|
Ong, L.
|
|
2008
|
41 |
9 |
p. 1555-1566
12 p.
|
artikel
|
| 27 |
Sensory, microbiological, physical and chemical properties of cuttlefish (Sepia officinalis) and broadtail shortfin squid (Illex coindetii) stored in ice
|
Vaz-Pires, Paulo
|
|
2008
|
41 |
9 |
p. 1655-1664
10 p.
|
artikel
|
| 28 |
Studies on cake quality made of wheat–chickpea flour blends
|
Gómez, Manuel
|
|
2008
|
41 |
9 |
p. 1701-1709
9 p.
|
artikel
|
| 29 |
Usefulness of a set of simple in vitro tests for the screening and identification of probiotic candidate strains for dairy use
|
Vinderola, Gabriel
|
|
2008
|
41 |
9 |
p. 1678-1688
11 p.
|
artikel
|
| 30 |
Variations of internal pH in typical Italian sourdough yeasts during co-fermentation with lactobacilli
|
Valmorri, Sara
|
|
2008
|
41 |
9 |
p. 1610-1615
6 p.
|
artikel
|
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