| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Antioxidant activity, phenolic compounds and anthocyanins content of eighteen strains of Mexican maize
|
Lopez-Martinez, Leticia X.
|
|
2009
|
42 |
6 |
p. 1187-1192
6 p.
|
artikel
|
| 2 |
Blanching of potato with superheated steam and hot water spray
|
Sotome, Itaru
|
|
2009
|
42 |
6 |
p. 1035-1040
6 p.
|
artikel
|
| 3 |
Calendar
|
|
|
2009
|
42 |
6 |
p. I-II
nvt p.
|
artikel
|
| 4 |
Changes of radical-scavenging capacity and ferrous reducing power in chub mackerel Scomber japonicus and Pacific saury Cololabis saira during 4°C storage and retorting
|
Kuda, Takashi
|
|
2009
|
42 |
6 |
p. 1070-1075
6 p.
|
artikel
|
| 5 |
Comparative antioxidant, antiproliferative and phase II enzyme inducing potential of sorghum (Sorghum bicolor) varieties
|
Awika, Joseph M.
|
|
2009
|
42 |
6 |
p. 1041-1046
6 p.
|
artikel
|
| 6 |
Demucilaging and dehulling flaxseed with a wet process
|
Zhang, Wenbin
|
|
2009
|
42 |
6 |
p. 1193-1198
6 p.
|
artikel
|
| 7 |
Dual mode diffusion and sorption of sodium chloride in pork meats under cooking conditions
|
Hashiba, H.
|
|
2009
|
42 |
6 |
p. 1153-1163
11 p.
|
artikel
|
| 8 |
Editorial board/Aims and Scope
|
|
|
2009
|
42 |
6 |
p. IFC-
1 p.
|
artikel
|
| 9 |
Effect of clay content, homogenization RPM, pH, and ultrasonication on mechanical and barrier properties of fish gelatin/montmorillonite nanocomposite films
|
Bae, Ho J.
|
|
2009
|
42 |
6 |
p. 1179-1186
8 p.
|
artikel
|
| 10 |
Effect of oxidised phenolic compounds on the gel property of mackerel (Rastrelliger kanagurta) surimi
|
Balange, Amjad Khansaheb
|
|
2009
|
42 |
6 |
p. 1059-1064
6 p.
|
artikel
|
| 11 |
Functional properties of proteins recovered from silver carp (Hypophthalmichthys molitrix) by isoelectric solubilization/precipitation
|
Taskaya, Latif
|
|
2009
|
42 |
6 |
p. 1082-1089
8 p.
|
artikel
|
| 12 |
Functional properties of raw and processed canola meal
|
Khattab, R.Y.
|
|
2009
|
42 |
6 |
p. 1119-1124
6 p.
|
artikel
|
| 13 |
Hot air treatment delays senescence and maintains quality of fresh-cut broccoli florets during refrigerated storage
|
Lemoine, M. Laura
|
|
2009
|
42 |
6 |
p. 1076-1081
6 p.
|
artikel
|
| 14 |
Interference of Origanum vulgare L. essential oil on the growth and some physiological characteristics of Staphylococcus aureus strains isolated from foods
|
Carneiro de Barros, Jefferson
|
|
2009
|
42 |
6 |
p. 1139-1143
5 p.
|
artikel
|
| 15 |
Modeling water loss and oil uptake during vacuum frying of pre-treated potato slices
|
Troncoso, Elizabeth
|
|
2009
|
42 |
6 |
p. 1164-1173
10 p.
|
artikel
|
| 16 |
Non-destructive assessment of apricot fruit quality by portable visible-near infrared spectroscopy
|
Camps, C.
|
|
2009
|
42 |
6 |
p. 1125-1131
7 p.
|
artikel
|
| 17 |
Nutritional quality of legume seeds as affected by some physical treatments 2. Antinutritional factors
|
Khattab, R.Y.
|
|
2009
|
42 |
6 |
p. 1113-1118
6 p.
|
artikel
|
| 18 |
Nutritional quality of legume seeds as affected by some physical treatments, Part 1: Protein quality evaluation
|
Khattab, R.Y.
|
|
2009
|
42 |
6 |
p. 1107-1112
6 p.
|
artikel
|
| 19 |
Oil partitioning between surface and structure of deep-fat fried potato slices: A kinetic study
|
Debnath, Sukumar
|
|
2009
|
42 |
6 |
p. 1054-1058
5 p.
|
artikel
|
| 20 |
Pan-frying of French fries in three different edible oils enriched with olive leaf extract: Oxidative stability and fate of microconstituents
|
Chiou, Antonia
|
|
2009
|
42 |
6 |
p. 1090-1097
8 p.
|
artikel
|
| 21 |
Production and evaluation of some physicochemical parameters of peanut milk yoghurt
|
Isanga, Joel
|
|
2009
|
42 |
6 |
p. 1132-1138
7 p.
|
artikel
|
| 22 |
Safety and quality assessment of packaged spinach treated with a novel ozone-generation system
|
Klockow, Paul A.
|
|
2009
|
42 |
6 |
p. 1047-1053
7 p.
|
artikel
|
| 23 |
Scalping of ethyloctanoate and linalool from a model wine into plastic films
|
Licciardello, Fabio
|
|
2009
|
42 |
6 |
p. 1065-1069
5 p.
|
artikel
|
| 24 |
Stabilization of anthocyanins on thermally processed red D'Anjou pears through complexation and polymerization
|
Ngo, Thao
|
|
2009
|
42 |
6 |
p. 1144-1152
9 p.
|
artikel
|
| 25 |
Thermal and surface behavior of yeast protein fractions from Saccharomyces cerevisiae
|
Sceni, Paula
|
|
2009
|
42 |
6 |
p. 1098-1106
9 p.
|
artikel
|
| 26 |
Using whey protein gel as a model food to study dielectric heating properties of salmon (Oncorhynchus gorbuscha) fillets
|
Wang, Yu
|
|
2009
|
42 |
6 |
p. 1174-1178
5 p.
|
artikel
|
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