| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A combination process to ensure microbiological safety, extend storage life and reduce anti-nutritional factors in legume sprouts
|
Kumar, Sanjeev
|
|
2019
|
27 |
C |
p. 18-29
|
artikel
|
| 2 |
Antioxidant activity of Sind sardine hydrolysates with pistachio green hull (PGH) extracts
|
Sarteshnizi, Roghayeh Amini
|
|
2019
|
27 |
C |
p. 37-45
|
artikel
|
| 3 |
Continuous biosynthesis of geranyl butyrate in a circulating fluidized bed reactor
|
Wang, Lu
|
|
2019
|
27 |
C |
p. 60-65
|
artikel
|
| 4 |
Continuous pulsed electric field treatments’ impact on the microbiota of red Tempranillo wines aged in oak barrels
|
González-Arenzana, Lucía
|
|
2019
|
27 |
C |
p. 54-59
|
artikel
|
| 5 |
Contribution of disulfide bond to the stability of Thermobifida fusca cutinase
|
Chen, Sheng
|
|
2019
|
27 |
C |
p. 6-10
|
artikel
|
| 6 |
Editorial Board
|
|
|
2019
|
27 |
C |
p. ii
|
artikel
|
| 7 |
Effect of ultrasonication time on the functional properties of giant squid (Dosidicus gigas) mantle protein concentrate
|
Valdez-Hurtado, S.
|
|
2019
|
27 |
C |
p. 1-5
|
artikel
|
| 8 |
Improvement in dispersibility, stability and antioxidant activity of resveratrol using a colloidal nanodispersion of BSA-resveratrol
|
Tabibiazar, Mahnaz
|
|
2019
|
27 |
C |
p. 46-53
|
artikel
|
| 9 |
Influence of 4 lactic acid bacteria on the flavor profile of fermented apple juice
|
Chen, Chen
|
|
2019
|
27 |
C |
p. 30-36
|
artikel
|
| 10 |
Nanostructured lipid carriers as a favorable delivery system for β-carotene
|
Pezeshki, Akram
|
|
2019
|
27 |
C |
p. 11-17
|
artikel
|
| 11 |
Polyphenolic profile, macro- and microelements in bioaccessible fractions of grape juice sediment using in vitro gastrointestinal simulation
|
da Silva Haas, Isabel Cristina
|
|
2019
|
27 |
C |
p. 66-74
|
artikel
|
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