| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Antioxidant capacity of extract from edible flowers of Prunus mume in China and its active components
|
Shi, Jiayi
|
|
2009
|
42 |
2 |
p. 477-482
6 p.
|
artikel
|
| 2 |
Application of molecular identification tools for Lactobacillus, with a focus on discrimination between closely related species: A review
|
Singh, Smita
|
|
2009
|
42 |
2 |
p. 448-457
10 p.
|
artikel
|
| 3 |
Biogenic amine production by Oenococcus oeni during malolactic fermentation of wines obtained using different strains of Saccharomyces cerevisiae
|
Rosi, Iolanda
|
|
2009
|
42 |
2 |
p. 525-530
6 p.
|
artikel
|
| 4 |
Calendar
|
|
|
2009
|
42 |
2 |
p. I-II
nvt p.
|
artikel
|
| 5 |
Characteristics of the gelatin extracted from Channel Catfish (Ictalurus Punctatus) head bones
|
Liu, H.Y.
|
|
2009
|
42 |
2 |
p. 540-544
5 p.
|
artikel
|
| 6 |
Cold storage conditions affect the persistence of diphenylamine, folpet and imazalil residues in ‘Pink Lady®’ apples
|
Villatoro, C.
|
|
2009
|
42 |
2 |
p. 557-562
6 p.
|
artikel
|
| 7 |
Composition and non-volatile taste components of Hypsizigus marmoreus
|
Lee, Yu-Ling
|
|
2009
|
42 |
2 |
p. 594-598
5 p.
|
artikel
|
| 8 |
Cyphomandra betacea Sendt. phenolics protect LDL from oxidation and PC12 cells from oxidative stress
|
Kou, Mei-Chun
|
|
2009
|
42 |
2 |
p. 458-463
6 p.
|
artikel
|
| 9 |
Editorial board/Aims and Scope
|
|
|
2009
|
42 |
2 |
p. IFC-
1 p.
|
artikel
|
| 10 |
Effect of buckwheat flour on chemical and functional properties of tarhana
|
Bilgiçli, Nermin
|
|
2009
|
42 |
2 |
p. 514-518
5 p.
|
artikel
|
| 11 |
Effect of defatted maize germ flour addition on the physical and sensory quality of wheat bread
|
Siddiq, M.
|
|
2009
|
42 |
2 |
p. 464-470
7 p.
|
artikel
|
| 12 |
Effect of high pressure treatment on aggregation and structural properties of soy protein isolate
|
Tang, Chuan-He
|
|
2009
|
42 |
2 |
p. 606-611
6 p.
|
artikel
|
| 13 |
Effect of l-ascorbic acid, sugar, pectin and freeze–thaw treatment on polyphenol content of frozen strawberries
|
Oszmiański, Jan
|
|
2009
|
42 |
2 |
p. 581-586
6 p.
|
artikel
|
| 14 |
Effects of aqueous chlorine dioxide treatment on browning of fresh-cut lotus root
|
Du, Jinhua
|
|
2009
|
42 |
2 |
p. 654-659
6 p.
|
artikel
|
| 15 |
Evaluation of culture media for enumeration of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis in the presence of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus
|
Lima, Kátia Gianni de Carvalho
|
|
2009
|
42 |
2 |
p. 491-495
5 p.
|
artikel
|
| 16 |
Flocculation-enhanced protein recovery from fish processing by-products by isoelectric solubilization/precipitation
|
Taskaya, Latif
|
|
2009
|
42 |
2 |
p. 570-575
6 p.
|
artikel
|
| 17 |
Freezing of potato tissue pre-treated by pulsed electric fields
|
Jalté, Mounia
|
|
2009
|
42 |
2 |
p. 576-580
5 p.
|
artikel
|
| 18 |
Growth of Carnobacterium divergens M35 and production of Divergicin M35 in snow crab by-product, a natural-grade medium
|
Tahiri, I.
|
|
2009
|
42 |
2 |
p. 624-632
9 p.
|
artikel
|
| 19 |
Heterocyclic amines in aged and thermally treated pork longissimus dorsi muscle of normal and PSE quality
|
Polak, T.
|
|
2009
|
42 |
2 |
p. 504-513
10 p.
|
artikel
|
| 20 |
Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria
|
Almeida, K.E.
|
|
2009
|
42 |
2 |
p. 672-678
7 p.
|
artikel
|
| 21 |
Isolation of a powerful antioxidant from Olea europaea fruit-mill waste: 3,4-Dihydroxyphenylglycol
|
Rodríguez, Guillermo
|
|
2009
|
42 |
2 |
p. 483-490
8 p.
|
artikel
|
| 22 |
LWT - Food Science and Technology Editorial
|
Sathe, Shridhar K.
|
|
2009
|
42 |
2 |
p. 447-
1 p.
|
artikel
|
| 23 |
Multiphase visualisation of fat containing β-lactoglobulin–κ-carrageenan gels by confocal scanning laser microscopy, using a novel dye, V03-01136, for fat staining
|
Heilig, Andrej
|
|
2009
|
42 |
2 |
p. 646-653
8 p.
|
artikel
|
| 24 |
Optimization of an active package for wild strawberries based on the release of 2-nonanone
|
Almenar, Eva
|
|
2009
|
42 |
2 |
p. 587-593
7 p.
|
artikel
|
| 25 |
Optimization of dry heat treatment of egg white in relation to foam and interfacial properties
|
Talansier, E.
|
|
2009
|
42 |
2 |
p. 496-503
8 p.
|
artikel
|
| 26 |
Physical properties of spray dried acerola pomace extract as affected by temperature and drying aids
|
Moreira, Germano Éder Gadelha
|
|
2009
|
42 |
2 |
p. 641-645
5 p.
|
artikel
|
| 27 |
Physiological and biochemical responses of grapefruit seed extract dip on ‘Redglobe’ grape
|
Xu, Wen-Tao
|
|
2009
|
42 |
2 |
p. 471-476
6 p.
|
artikel
|
| 28 |
Production of acidic extruded rice flour and its influence on the qualities of gluten-free bread
|
Pedrosa Silva Clerici, Maria Teresa
|
|
2009
|
42 |
2 |
p. 618-623
6 p.
|
artikel
|
| 29 |
Quail egg yolk (Coturnix coturnix japonica) enriched with omega-3 fatty acids
|
Arantes da Silva, Walber
|
|
2009
|
42 |
2 |
p. 660-663
4 p.
|
artikel
|
| 30 |
Recovery and characterization of proteins precipitated from surimi wash-water
|
Bourtoom, T.
|
|
2009
|
42 |
2 |
p. 599-605
7 p.
|
artikel
|
| 31 |
Rheological modelling of binary and ternary systems of tragacanth, guar gum and methylcellulose in dilute range of concentration at different temperatures
|
Chenlo, F.
|
|
2009
|
42 |
2 |
p. 519-524
6 p.
|
artikel
|
| 32 |
Sensory description of dark chocolates by consumers
|
Thamke, Ines
|
|
2009
|
42 |
2 |
p. 534-539
6 p.
|
artikel
|
| 33 |
Shelf life modelling of frozen shrimp at variable temperature conditions
|
Tsironi, Theofania
|
|
2009
|
42 |
2 |
p. 664-671
8 p.
|
artikel
|
| 34 |
Shelf life of linseeds and peanuts in relation to roasting
|
Cämmerer, Bettina
|
|
2009
|
42 |
2 |
p. 545-549
5 p.
|
artikel
|
| 35 |
Sulphur dioxide evolution during dried apricot storage
|
Miranda, Gonzalo
|
|
2009
|
42 |
2 |
p. 531-533
3 p.
|
artikel
|
| 36 |
Tensile, water vapor barrier and antimicrobial properties of PLA/nanoclay composite films
|
Rhim, Jong-Whan
|
|
2009
|
42 |
2 |
p. 612-617
6 p.
|
artikel
|
| 37 |
Textural properties and microstructure of low-fat and sodium-reduced meat batters formulated with gellan gum and dicationic salts
|
Totosaus, Alfonso
|
|
2009
|
42 |
2 |
p. 563-569
7 p.
|
artikel
|
| 38 |
The influence of variety, agronomical factors and storage on the potential for acrylamide formation in potatoes grown in Norway
|
Knutsen, S.H.
|
|
2009
|
42 |
2 |
p. 550-556
7 p.
|
artikel
|
| 39 |
Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage
|
Souza, Cínthia H.B.
|
|
2009
|
42 |
2 |
p. 633-640
8 p.
|
artikel
|
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