| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Antioxidant effects of Satureja montana L. essential oil on TBARS and color of mortadella-type sausages formulated with different levels of sodium nitrite
|
Coutinho de Oliveira, Thales Leandro
|
|
2012
|
45 |
2 |
p. 204-212
9 p.
|
artikel
|
| 2 |
Calendar
|
|
|
2012
|
45 |
2 |
p. I-
1 p.
|
artikel
|
| 3 |
Complexation with starch for encapsulation and controlled release of menthone and menthol
|
Ades, Hagar
|
|
2012
|
45 |
2 |
p. 277-288
12 p.
|
artikel
|
| 4 |
Development of high 1-deoxynojirimycin (DNJ) content mulberry tea and use of response surface methodology to optimize tea-making conditions for highest DNJ extraction
|
Vichasilp, Chaluntorn
|
|
2012
|
45 |
2 |
p. 226-232
7 p.
|
artikel
|
| 5 |
Editorial Board/Aims and Scope
|
|
|
2012
|
45 |
2 |
p. IFC-
1 p.
|
artikel
|
| 6 |
Effect of milk pasteurization and acidification method on the chemical composition and microstructure of a Mexican pasta filata cheese
|
Morales-Celaya, M.F.
|
|
2012
|
45 |
2 |
p. 132-141
10 p.
|
artikel
|
| 7 |
Effect of ohmic heating and vacuum impregnation on the osmodehydration kinetics and microstructure of strawberries (cv. Camarosa)
|
Moreno, J.
|
|
2012
|
45 |
2 |
p. 148-154
7 p.
|
artikel
|
| 8 |
Effect of production systems on phenolic composition and oxygen radical absorbance capacity of ‘Orléans’ strawberry
|
Fan, Li
|
|
2012
|
45 |
2 |
p. 241-245
5 p.
|
artikel
|
| 9 |
Effect of the addition of pulse ingredients to milk on acid production by probiotic and yoghurt starter cultures
|
Zare, F.
|
|
2012
|
45 |
2 |
p. 155-160
6 p.
|
artikel
|
| 10 |
Effects of cooking methods on polyphenols, pigments and antioxidant activity in potato tubers
|
Perla, Venu
|
|
2012
|
45 |
2 |
p. 161-171
11 p.
|
artikel
|
| 11 |
Enzymatic maceration of albedo layer from sour orange (Citrus aurantium L.) with protopectinase-se and measurement of antioxidant activity of the obtained products
|
Zapata Zapata, Arley D.
|
|
2012
|
45 |
2 |
p. 289-294
6 p.
|
artikel
|
| 12 |
Evaluation of technique to overcome small dataset problems during neural-network based contamination classification of packaged beef using integrated olfactory sensor system
|
Khot, Lav R.
|
|
2012
|
45 |
2 |
p. 233-240
8 p.
|
artikel
|
| 13 |
Influence of fresh and processed fruit quality attributes on peach purée consistency index
|
Falguera, Víctor
|
|
2012
|
45 |
2 |
p. 123-131
9 p.
|
artikel
|
| 14 |
Mass transfer during the osmotic dehydration of West Indian cherry
|
Silva, Mirtes Aparecida da Conceição
|
|
2012
|
45 |
2 |
p. 246-252
7 p.
|
artikel
|
| 15 |
Onopordum acanthium L. (Asteraceae) flowers as coagulating agent for cheesemaking
|
Brutti, Cristina B.
|
|
2012
|
45 |
2 |
p. 172-179
8 p.
|
artikel
|
| 16 |
Physico-chemical and sensory properties of yogurt from ultrafiltreted soy milk concentrate added with inulin
|
Rinaldoni, Ana N.
|
|
2012
|
45 |
2 |
p. 142-147
6 p.
|
artikel
|
| 17 |
Physicochemical, microbiological and sensory characteristics of cashew nut butter made from different kernel grades-quality
|
Lima, Janice R.
|
|
2012
|
45 |
2 |
p. 180-185
6 p.
|
artikel
|
| 18 |
Preparation of octacosanol from filter mud produced after sugarcane juice clarification
|
Ou, Shiyi
|
|
2012
|
45 |
2 |
p. 295-298
4 p.
|
artikel
|
| 19 |
Quality of olive oil reformulated MRE entrée packaged in oxygen-absorbing film
|
Gomes, Carmen
|
|
2012
|
45 |
2 |
p. 191-197
7 p.
|
artikel
|
| 20 |
Reactivity of acrylamide with coffee melanoidins in model systems
|
Pastoriza, Silvia
|
|
2012
|
45 |
2 |
p. 198-203
6 p.
|
artikel
|
| 21 |
Reduction of Salmonella Typhimurium and Listeria monocytogenes on produce by trisodium phosphate
|
Su, Xiaowei
|
|
2012
|
45 |
2 |
p. 221-225
5 p.
|
artikel
|
| 22 |
Rheological, textural and sensorial properties of low-sucrose muffins reformulated with sucralose/polydextrose
|
Martínez-Cervera, S.
|
|
2012
|
45 |
2 |
p. 213-220
8 p.
|
artikel
|
| 23 |
Study of the participation of caffeine and polyphenols on the overall antioxidant activity of mate (Ilex paraguariensis)
|
Anesini, Claudia
|
|
2012
|
45 |
2 |
p. 299-304
6 p.
|
artikel
|
| 24 |
The amounts of oxidized and oligopolymeric triacylglycerols in refined olive oil as a function of crude oil oxidative level
|
Gomes, Tommaso
|
|
2012
|
45 |
2 |
p. 186-190
5 p.
|
artikel
|
| 25 |
The effect of glycation on oil–water emulsion properties of β-lactoglobulin
|
Medrano, A.
|
|
2012
|
45 |
2 |
p. 253-260
8 p.
|
artikel
|
| 26 |
Total phenolic content, antioxidant and antidiabetic properties of methanolic extract of raw and traditionally processed Kenyan indigenous food ingredients
|
Kunyanga, Catherine N.
|
|
2012
|
45 |
2 |
p. 269-276
8 p.
|
artikel
|
| 27 |
Using drying treatments to stabilise mango peel and seed: Effect on antioxidant activity
|
Dorta, Eva
|
|
2012
|
45 |
2 |
p. 261-268
8 p.
|
artikel
|
Tijdschrift beschrijving