| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Acceptability of batter-coated squid rings prepared without industrial pre-frying
|
Salvador, A.
|
|
2005
|
|
1-2 |
p. 36-40
|
artikel
|
| 2 |
Acrylamide in almond products
|
Amrein, Thomas M.
|
|
2005
|
|
1-2 |
p. 14-18
|
artikel
|
| 3 |
A method to detect the parasitic nematodes from the family Anisakidae, in Sardina pilchardus, using specific primers of 18 S DNA gene
|
Santos, Ana Teia
|
|
2005
|
|
1-2 |
p. 71-77
|
artikel
|
| 4 |
Analysis of phenolic compounds and isoflavones in soybean seeds (Glycine max (L.) Merill) and sprouts grown under different conditions
|
Kim, E. H.
|
|
2005
|
|
1-2 |
p. 201-208
|
artikel
|
| 5 |
A new polymer inhibitor of lactobacillus growth in table olives
|
Castro, Antonio de
|
|
2005
|
|
1-2 |
p. 192-196
|
artikel
|
| 6 |
Antimicrobial effect of food-grade GML microemulsions against Staphylococcus aureus
|
Zhang, Hui
|
|
2006
|
|
1-2 |
p. 281-286
|
artikel
|
| 7 |
Antioxidant activities of phlorotannins purified from Ecklonia cava on free radical scavenging using ESR and H2O2-mediated DNA damage
|
Ahn, Gin-Nae
|
|
2006
|
|
1-2 |
p. 71-79
|
artikel
|
| 8 |
Antioxidant activity of enzymatic extracts from a brown seaweed Ecklonia cava by electron spin resonance spectrometry and comet assay
|
Heo, Soo-Jin
|
|
2005
|
|
1-2 |
p. 41-47
|
artikel
|
| 9 |
Application of decolorization on sugar beet pulp in bread production
|
Šereš, Z.
|
|
2005
|
|
1-2 |
p. 54-60
|
artikel
|
| 10 |
Application of the MIR for the determination of some chemical parameters in European Emmental cheeses produced during summer
|
Karoui, Romdhane
|
|
2005
|
|
1-2 |
p. 165-170
|
artikel
|
| 11 |
A procedural approach for the identification of sources of uncertainty associated with GM quantification and real-time quantitative PCR measurements
|
Burns, Malcolm
|
|
2006
|
|
1-2 |
p. 7-18
|
artikel
|
| 12 |
A simple procedure of lupin seed protein fractionation for selective food applications
|
Sironi, Elena
|
|
2005
|
|
1-2 |
p. 145-150
|
artikel
|
| 13 |
Biological control of Penicillium italicum of Citrus and Botrytis cinerea of Grape by Strain 34–9 of Kloeckera apiculata
|
Long, Chao-An
|
|
2005
|
|
1-2 |
p. 197-201
|
artikel
|
| 14 |
Botanical origin of monovarietal dark honeys (from heather, holm oak, pyrenean oak and sweet chestnut) based on their chromatic characters and amino acid profiles
|
González-Paramás, Ana M.
|
|
2006
|
|
1-2 |
p. 87-92
|
artikel
|
| 15 |
Changes in carotenoids including geometrical isomers and ascorbic acid content in orange–carrot juice during frozen storage
|
Cortés, Clara
|
|
2005
|
|
1-2 |
p. 125-131
|
artikel
|
| 16 |
Changes in sugars, acids and fatty acids in naturally parthenocarpic date plum persimmon (Diospyros lotus L.) fruit during maturation and ripening
|
Glew, Robert H.
|
|
2005
|
|
1-2 |
p. 113-118
|
artikel
|
| 17 |
Characterisation of volatile aroma compounds of orange juices by three dynamic and static headspace gas chromatography techniques
|
Bylaite, Egle
|
|
2005
|
|
1-2 |
p. 176-184
|
artikel
|
| 18 |
Characteristics of bread making doughs: influence of sourdough fermentation on the fundamental rheological properties
|
Angioloni, Alessandro
|
|
2005
|
|
1-2 |
p. 54-57
|
artikel
|
| 19 |
Characterization of odor-active compounds in Croatian Rhine Riesling wine, subregion Zagorje
|
Komes, D.
|
|
2005
|
|
1-2 |
p. 1-7
|
artikel
|
| 20 |
Chemical composition and antioxidant activity of tronchuda cabbage internal leaves
|
Ferreres, Federico
|
|
2005
|
|
1-2 |
p. 88-98
|
artikel
|
| 21 |
Co-existence and traceability of GM and non-GM products in the feed chain
|
Gryson, Nicolas
|
|
2006
|
|
1-2 |
p. 81-85
|
artikel
|
| 22 |
Combination of warm water and hydrogen peroxide to reduce the numbers of Salmonella Typhimurium and Listeria innocua on field salad (Valerianella locusta)
|
Wei, Hua
|
|
2005
|
|
1-2 |
p. 180-186
|
artikel
|
| 23 |
Comparison of the most odour-active volatiles in different hop varieties by application of a comparative aroma extract dilution analysis
|
Steinhaus, Martin
|
|
2006
|
|
1-2 |
p. 45-55
|
artikel
|
| 24 |
Contribution of wild yeasts to the formation of volatile compounds in inoculated wine fermentations
|
Garde-Cerdán, Teresa
|
|
2005
|
|
1-2 |
p. 15-25
|
artikel
|
| 25 |
Determination of carnosine in Black-Bone Silky Fowl (Gallus gallus domesticus Brisson) and common chicken by HPLC
|
Tian, Yinggang
|
|
2006
|
|
1-2 |
p. 311-314
|
artikel
|
| 26 |
Determination of folate in some cereals and commercial cereal-grain products consumed in Poland using trienzyme extraction and high-performance liquid chromatography methods
|
Gujska, Elżbieta
|
|
2005
|
|
1-2 |
p. 208-213
|
artikel
|
| 27 |
Determination of vitamins A and E in cooked sausages
|
Valls, Felicidad
|
|
2006
|
|
1-2 |
p. 181-185
|
artikel
|
| 28 |
Dietary DNA in blood and organs of Atlantic salmon (Salmo salar L.)
|
Nielsen, Christer Røss
|
|
2005
|
|
1-2 |
p. 1-8
|
artikel
|
| 29 |
Effect of antioxidants and proteins on the quality of Israeli Jaffa red and blond grapefruits
|
Gorinstein, Shela
|
|
2005
|
|
1-2 |
p. 119-124
|
artikel
|
| 30 |
Effect of cultivars and deep freeze storage on saponin content of white asparagus spears (Asparagus officinalis L.)
|
Schwarzbach, Anita
|
|
2005
|
|
1-2 |
p. 32-35
|
artikel
|
| 31 |
Effect of ground corn steeping on starch properties
|
Haros, Monica
|
|
2005
|
|
1-2 |
p. 194-200
|
artikel
|
| 32 |
Effect of mashing procedures on brewing
|
Montanari, Luigi
|
|
2005
|
|
1-2 |
p. 175-179
|
artikel
|
| 33 |
Effect of phytic acid degradation by soaking and exogenous phytase on the bioavailability of magnesium and zinc from Pisum sativum, L.
|
Urbano, Gloria
|
|
2006
|
|
1-2 |
p. 105-111
|
artikel
|
| 34 |
Effect of temperature, pressure and calcium soaking pre-treatments and pressure shift freezing on the texture and texture evolution of frozen green bell peppers (Capsicum annuum)
|
Castro, Sónia Marília
|
|
2006
|
|
1-2 |
p. 33-43
|
artikel
|
| 35 |
Effects of different batter formulations on the quality of deep-fat-fried carrot slices
|
Akdeniz, Neslihan
|
|
2005
|
|
1-2 |
p. 99-105
|
artikel
|
| 36 |
Effects of previous frozen storage on chemical, microbiological and sensory changes during chilled storage of Mediterranean hake (Merluccius merluccius) after thawing
|
Baixas-Nogueras, Sònia
|
|
2006
|
|
1-2 |
p. 287-293
|
artikel
|
| 37 |
Effects of the methods of pre-treatment before freezing on the retention of chlorophylls in frozen leaf vegetables prepared for consumption
|
Lisiewska, Zofia
|
|
2006
|
|
1-2 |
p. 25-31
|
artikel
|
| 38 |
Effects of using slurry ice on the microbiological, chemical and sensory assessments of aquacultured sea bass (Dicentrarchus labrax) stored at 4 °C
|
Cakli, S.
|
|
2005
|
|
1-2 |
p. 130-138
|
artikel
|
| 39 |
Efficacy of heat treatment in the reduction of salmonellae and Escherichia coli O157:H– on alfalfa, mung bean and radish seeds used for sprout production
|
Weiss, Alexander
|
|
2005
|
|
1-2 |
p. 187-191
|
artikel
|
| 40 |
Eggshell crack detection by dynamic frequency analysis
|
Wang, Jun
|
|
2005
|
|
1-2 |
p. 214-220
|
artikel
|
| 41 |
Electrophoresis studies for determining wheat–soy protein interactions in dough and bread
|
Ribotta, Pablo D.
|
|
2005
|
|
1-2 |
p. 48-53
|
artikel
|
| 42 |
Enzymatic modification of selected functional properties of myofibril preparation obtained from mechanically recovered poultry meat
|
Stangierski, Jerzy
|
|
2006
|
|
1-2 |
p. 233-237
|
artikel
|
| 43 |
Evidence of mixed wild populations of Oenococcus oeni strains during wine spontaneous malolactic fermentations
|
López, Isabel
|
|
2006
|
|
1-2 |
p. 215-223
|
artikel
|
| 44 |
Exponential drop of radiocesium activity in mushrooms due to the effect of acetic acid
|
Dvořák, Petr
|
|
2005
|
|
1-2 |
p. 139-143
|
artikel
|
| 45 |
Extending shelf-life of persimmon (Diospyros kaki L.) fruit by hot air treatment
|
Luo, Zisheng
|
|
2005
|
|
1-2 |
p. 149-154
|
artikel
|
| 46 |
Formation and stabilization of emulsion with A1, A2 and B β-casein genetic variants
|
Darewicz, Małgorzata
|
|
2006
|
|
1-2 |
p. 147-152
|
artikel
|
| 47 |
Formation of cadaverine, histamine, putrescine and tyramine by bacteria isolated from meat, fermented sausages and cheeses
|
Pircher, Anita
|
|
2006
|
|
1-2 |
p. 225-231
|
artikel
|
| 48 |
Guidelines for reduction of morphine in poppy seed intended for food purposes
|
Sproll, Constanze
|
|
2006
|
|
1-2 |
p. 307-310
|
artikel
|
| 49 |
Identification of casein phosphopeptides after simulated gastrointestinal digestion by tandem mass spectrometry
|
Miquel, Esther
|
|
2005
|
|
1-2 |
p. 48-53
|
artikel
|
| 50 |
Identification of some Aegean fish species by native isoelectric focussing
|
Ataman, Can
|
|
2005
|
|
1-2 |
p. 99-104
|
artikel
|
| 51 |
Inactivation and reactivation of horseradish peroxidase treated with supercritical carbon dioxide
|
Gui, Fenqi
|
|
2005
|
|
1-2 |
p. 105-111
|
artikel
|
| 52 |
Influence of a malolactic starter on the quality of the cider produced on an industrial scale
|
Herrero, Mónica
|
|
2005
|
|
1-2 |
p. 168-174
|
artikel
|
| 53 |
Influence of cocoa components on the PCR detection of soy lecithin DNA
|
Gryson, Nicolas
|
|
2006
|
|
1-2 |
p. 247-254
|
artikel
|
| 54 |
Influence of the exposure to light on extra virgin olive oil quality during storage
|
Caponio, Francesco
|
|
2005
|
|
1-2 |
p. 92-98
|
artikel
|
| 55 |
Investigation of aromatic compounds in roasted cocoa powder
|
Bonvehí, J. Serra
|
|
2005
|
|
1-2 |
p. 19-29
|
artikel
|
| 56 |
Investigations into the stabilization of a volatile aroma compound using a combined emulsification and spray drying process
|
Brückner, Monika
|
|
2006
|
|
1-2 |
p. 137-146
|
artikel
|
| 57 |
Ionization equilibria at high pressure
|
Stippl, Volker Michael
|
|
2005
|
|
1-2 |
p. 151-156
|
artikel
|
| 58 |
Isoflavone content of Italian soy food products and daily intakes of some specific classes of consumers
|
Morandi, Sheila
|
|
2005
|
|
1-2 |
p. 84-91
|
artikel
|
| 59 |
Maleic anhydride derivatives of a protein isolate: preparation and functional evaluation
|
Lawal, Olayide S.
|
|
2006
|
|
1-2 |
p. 187-198
|
artikel
|
| 60 |
Mathematical quantification of almond content in Jijona turrón
|
Verdú, Alexis
|
|
2006
|
|
1-2 |
p. 301-306
|
artikel
|
| 61 |
Microbiological evaluation and molecular characterization of bifidobacteria strains in commercial fermented milks
|
Collado, M. Carmen
|
|
2005
|
|
1-2 |
p. 112-117
|
artikel
|
| 62 |
Microencapsulation properties of two different types of n-octenylsuccinate-derivatised starch
|
Drusch, S.
|
|
2005
|
|
1-2 |
p. 155-164
|
artikel
|
| 63 |
Monoclonal antibody R5 for detection of putatively coeliac-toxic gliadin peptides
|
Kahlenberg, Franka
|
|
2005
|
|
1-2 |
p. 78-82
|
artikel
|
| 64 |
Optimization of enzymatic process parameters for increased juice yield from carrot (Daucus carota L.) using response surface methodology
|
Sharma, A. K.
|
|
2005
|
|
1-2 |
p. 106-112
|
artikel
|
| 65 |
Optimization of halogen lamp–microwave combination baking of cakes: a response surface methodology study
|
Sevimli, K. Melike
|
|
2005
|
|
1-2 |
p. 61-68
|
artikel
|
| 66 |
Optimization of the process parameters to establish the quality attributes of hydroxymethylfurfural content and diastatic activity of sunflower (Helianthus annus) honey using response surface methodology
|
Nanda, Vikas
|
|
2005
|
|
1-2 |
p. 64-70
|
artikel
|
| 67 |
Orange fibre as potential functional ingredient for dry-cured sausages
|
Fernández-López, Juana
|
|
2006
|
|
1-2 |
p. 1-6
|
artikel
|
| 68 |
Oxidative rancidity in avocado purée as affected by α-tocopherol, sorbic acid and storage atmosphere
|
Elez-Martínez, Pedro
|
|
2006
|
|
1-2 |
p. 295-300
|
artikel
|
| 69 |
Oxidative stability of red wine stored in packages with different oxygen permeability
|
Giovanelli, Gabriella
|
|
2006
|
|
1-2 |
p. 169-179
|
artikel
|
| 70 |
Partial characterization of lettuce (Lactuca sativa L.) polyphenol oxidase
|
Doğan, Serap
|
|
2006
|
|
1-2 |
p. 93-103
|
artikel
|
| 71 |
Pectin methylesterase activity in juices from mandarins, oranges and hybrids
|
Carbonell, José V.
|
|
2005
|
|
1-2 |
p. 83-87
|
artikel
|
| 72 |
Physical degradation of genomic DNA of soybean flours does not impair relative quantification of its transgenic content
|
Debode, Frédéric
|
|
2006
|
|
1-2 |
p. 273-280
|
artikel
|
| 73 |
Physicochemical changes throughout the ripening of dry cured hams with different salt content and processing conditions
|
Andres, A. I.
|
|
2004
|
|
1-2 |
p. 30-35
|
artikel
|
| 74 |
Physicochemical properties, gel-forming ability and myoglobin content of sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) surimi produced by conventional method and alkaline solubilisation process
|
Chaijan, Manat
|
|
2005
|
|
1-2 |
p. 58-63
|
artikel
|
| 75 |
Potential DNA–protein cross-link products formed by sugar degradation products: identification of N6-[2-(N2-2′-deoxyguanosyl)propionyl]lysine
|
Peich, Carlo C.
|
|
2005
|
|
1-2 |
p. 9-13
|
artikel
|
| 76 |
Predicting the organoleptic stability of beer from chemical data using multivariate analysis
|
Guido, Luís Ferreira
|
|
2006
|
|
1-2 |
p. 57-62
|
artikel
|
| 77 |
Prediction of colour of European Emmental cheeses by using near infrared spectroscopy: a feasibility study
|
Pillonel, Laurent
|
|
2006
|
|
1-2 |
p. 63-69
|
artikel
|
| 78 |
Pre-dried refiner flakes allow very short or even continuous conching of milk chocolate
|
Bolenz, Siegfried
|
|
2006
|
|
1-2 |
p. 153-160
|
artikel
|
| 79 |
Preparation and antioxidative activity of hoki frame protein hydrolysate using ultrafiltration membranes
|
Je, Jae-Young
|
|
2005
|
|
1-2 |
p. 157-162
|
artikel
|
| 80 |
Production of bread crumbs by infrared-assisted microwave drying
|
Tireki, Suzan
|
|
2005
|
|
1-2 |
p. 8-14
|
artikel
|
| 81 |
Protein quality of germinated Phaseolus vulgaris
|
Sangronis, E.
|
|
2005
|
|
1-2 |
p. 144-148
|
artikel
|
| 82 |
Quantitation of limonin in Iranian orange juice concentrates using high-performance liquid chromatography and spectrophotometric methods
|
Abbasi, Soleiman
|
|
2005
|
|
1-2 |
p. 202-207
|
artikel
|
| 83 |
Radical scavenging activity of chitooligosaccharide with different molecular weights
|
Yang, Yumin
|
|
2005
|
|
1-2 |
p. 36-40
|
artikel
|
| 84 |
Real-time PCR multiplex method for the quantification of Roundup Ready soybean in raw material and processed food
|
Foti, Nicoletta
|
|
2005
|
|
1-2 |
p. 209-216
|
artikel
|
| 85 |
Rearrangement of SDS insoluble glutenins in flour blends: relationships with technological parameters
|
Surel, Olivier
|
|
2006
|
|
1-2 |
p. 113-119
|
artikel
|
| 86 |
Relationship between dicotyledone-amaranth, quinoa, fagopyrum, soybean and monocots- sorghum and rice based on protein analyses and their use as substitution of each other
|
Gorinstein, Shela
|
|
2005
|
|
1-2 |
p. 69-77
|
artikel
|
| 87 |
Scanner-based color measurement in L*a*b* format with artificial neural networks (ANN)
|
Kılıç, Kıvanç
|
|
2006
|
|
1-2 |
p. 121-126
|
artikel
|
| 88 |
Screening of lactic acid bacteria for antimicrobial properties from mayonnaise-based products and raw materials
|
Kučerová, Kateřina
|
|
2006
|
|
1-2 |
p. 265-272
|
artikel
|
| 89 |
Sensory and flavor profiles as a means of assessing freshness of hake (Merluccius merluccius) during ice storage
|
Triqui, Réda
|
|
2005
|
|
1-2 |
p. 41-47
|
artikel
|
| 90 |
Supercritical fluid and solid–liquid extraction of phenolic antioxidants from grape pomace: a comparative study
|
Pinelo, Manuel
|
|
2006
|
|
1-2 |
p. 199-205
|
artikel
|
| 91 |
Surface functional properties of blood plasma protein fractions
|
Dàvila, Eduard
|
|
2006
|
|
1-2 |
p. 207-214
|
artikel
|
| 92 |
Synthesis of vanillyl-maltoside using glucosidases by response surface methodology
|
Sivakumar, Ramaiah
|
|
2006
|
|
1-2 |
p. 255-263
|
artikel
|
| 93 |
Technological performances of commercial yeast strains (Saccharomyces cerevisiae) in different complex dough formulations
|
Rollini, Manuela
|
|
2006
|
|
1-2 |
p. 19-24
|
artikel
|
| 94 |
Temperature dependence of the autoxidation and antioxidants of soybean, sunflower, and olive oil
|
Lee, Jiyeun
|
|
2006
|
|
1-2 |
p. 239-246
|
artikel
|
| 95 |
The effect of controlled atmosphere storage on pickle production from pickling cucumbers cv. ‘Troy’
|
Ozer, M. Hakan
|
|
2005
|
|
1-2 |
p. 118-129
|
artikel
|
| 96 |
The effect of kefir addition on microstructure parameters and physical properties of porous white bread
|
Esteller, Mauricio Sergio
|
|
2005
|
|
1-2 |
p. 26-31
|
artikel
|
| 97 |
The effect of the pre-treatments and the long and short-term frozen storage on the quality of raspberry (cv. Heritage)
|
Sousa, María Beatriz
|
|
2005
|
|
1-2 |
p. 132-144
|
artikel
|
| 98 |
The effect of using a whey protein fat replacer on textural and sensory characteristics of low-fat vanilla ice cream
|
Yilsay, Tülay Özcan
|
|
2005
|
|
1-2 |
p. 171-175
|
artikel
|
| 99 |
The maceration process during winemaking extraction of anthocyanins from grape skins into wine
|
Romero-Cascales, Inmaculada
|
|
2005
|
|
1-2 |
p. 163-167
|
artikel
|
| 100 |
The relation between (bio-)chemical, morphological, and mechanical properties of thermally processed carrots as influenced by high-pressure pretreatment condition
|
Sila, Daniel N.
|
|
2006
|
|
1-2 |
p. 127-135
|
artikel
|
| 101 |
The role of rheological behaviour in flavour perception in model oil/water emulsions
|
Bayarri, Sara
|
|
2006
|
|
1-2 |
p. 161-168
|
artikel
|
| 102 |
The 35S CaMV plant virus promoter is active in human enterocyte-like cells
|
Myhre, Marit R.
|
|
2005
|
|
1-2 |
p. 185-193
|
artikel
|
| 103 |
Vitamin B1 and B2, dietary fiber and minerals content of Cruciferae sprouts
|
Zieliński, Henryk
|
|
2005
|
|
1-2 |
p. 78-83
|
artikel
|
Tijdschrift beschrijving