| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Calendar
|
|
|
2010
|
43 |
8 |
p. I-II
nvt p.
|
artikel
|
| 2 |
Can coloured hailnets improve taste (sugar, sugar: acid ratio), consumer appeal (colouration) and nutritional value (anthocyanin, vitamin C) of apple fruit?
|
Solomakhin, Alexey
|
|
2010
|
43 |
8 |
p. 1277-1284
8 p.
|
artikel
|
| 3 |
Characterization of phenoloxidase activity of carapace and viscera from cephalothorax of Norway lobster (Nephrops norvegicus)
|
Giménez, Begoña
|
|
2010
|
43 |
8 |
p. 1240-1245
6 p.
|
artikel
|
| 4 |
Comparative evaluation of bacterial cellulose (nata) as a cryoprotectant and carrier support during the freeze drying process of probiotic lactic acid bacteria
|
Jagannath, A.
|
|
2010
|
43 |
8 |
p. 1197-1203
7 p.
|
artikel
|
| 5 |
Comparison of methods extracting phenolic compounds from lyophilised and fresh olive pulp
|
Rios, J.J.
|
|
2010
|
43 |
8 |
p. 1285-1288
4 p.
|
artikel
|
| 6 |
Dielectric properties of foods: Reported data in the 21st Century and their potential applications
|
Sosa-Morales, M.E.
|
|
2010
|
43 |
8 |
p. 1169-1179
11 p.
|
artikel
|
| 7 |
Edible oxygen barrier bilayer film pouches from corn zein and soy protein isolate for olive oil packaging
|
Cho, Seung Yong
|
|
2010
|
43 |
8 |
p. 1234-1239
6 p.
|
artikel
|
| 8 |
Editorial board/Aims and Scope
|
|
|
2010
|
43 |
8 |
p. IFC-
1 p.
|
artikel
|
| 9 |
Effects of fermentation conditions and homogenization pressure on the rheological properties of Kefir
|
Bensmira, Meriem
|
|
2010
|
43 |
8 |
p. 1180-1184
5 p.
|
artikel
|
| 10 |
Effects of refrigerated storage and processing technologies on the bioactive compounds and antioxidant capacities of ‘Marion’ and ‘Evergreen’ blackberries
|
Wu, Ruyi
|
|
2010
|
43 |
8 |
p. 1253-1264
12 p.
|
artikel
|
| 11 |
Influence of frozen storage on aptitude of sardine and dolphinfish for cold-smoking process
|
Gómez-Estaca, Joaquín
|
|
2010
|
43 |
8 |
p. 1246-1252
7 p.
|
artikel
|
| 12 |
Influence of pre-treatment and storage temperature on the evolution of the colour of dried persimmon
|
Cárcel, J.A.
|
|
2010
|
43 |
8 |
p. 1191-1196
6 p.
|
artikel
|
| 13 |
Interactions between isoflavones and soybean proteins: Applications in soybean-protein–isolate production
|
Speroni, Francisco
|
|
2010
|
43 |
8 |
p. 1265-1270
6 p.
|
artikel
|
| 14 |
Ion uptakes and diffusivities in pork meat brine-salted with NaCl and K-lactate
|
Costa-Corredor, A.
|
|
2010
|
43 |
8 |
p. 1226-1233
8 p.
|
artikel
|
| 15 |
Nutritional composition of novel nutraceutical egg products developed with omega-3-rich oils
|
Kassis, Nissan M.
|
|
2010
|
43 |
8 |
p. 1204-1212
9 p.
|
artikel
|
| 16 |
Quantitative separation of antioxidant pigments in purple sea urchin shells using a reversed-phase high performance liquid chromatography
|
Kuwahara, Rui
|
|
2010
|
43 |
8 |
p. 1185-1190
6 p.
|
artikel
|
| 17 |
Studies on noodle quality of potato and rice starches and their blends in relation to their physicochemical, pasting and gel textural properties
|
Sandhu, Kawaljit Singh
|
|
2010
|
43 |
8 |
p. 1289-1293
5 p.
|
artikel
|
| 18 |
The effect of selected phosphate emulsifying salts on viscoelastic properties of processed cheese
|
Sádlíková, Ivana
|
|
2010
|
43 |
8 |
p. 1220-1225
6 p.
|
artikel
|
| 19 |
The effects of acid and oxidative modification on the expansion properties of rice flours with varying levels of amylose
|
Klug Tavares, Ana Clara
|
|
2010
|
43 |
8 |
p. 1213-1219
7 p.
|
artikel
|
| 20 |
The effects of industrial pre-frying and domestic cooking methods on the nutritional compositions and fatty acid profiles of two different frozen breaded foods
|
Miranda, J.M.
|
|
2010
|
43 |
8 |
p. 1271-1276
6 p.
|
artikel
|
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