| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Analysis of element species fractions in buckwheat and amaranth flours by SEC/ICP-MS and MALDI-MS
|
Mestek, Oto
|
|
2006
|
|
5-6 |
p. 895-904
|
artikel
|
| 2 |
Analysis of flavor volatile compounds by dynamic headspace in traditional and hybrid cultivars of Spanish tomatoes
|
Carbonell-Barrachina, A. A.
|
|
2005
|
|
5-6 |
p. 536-542
|
artikel
|
| 3 |
Analysis of phenolic compounds and antioxidant activity with H4IIE cells of three different rice grain varieties
|
Chi, Hee-Youn
|
|
2006
|
|
5-6 |
p. 887-893
|
artikel
|
| 4 |
Anthocyanin pattern of Tempranillo wines during ageing in oak barrels and storage in stainless-steel tanks
|
Revilla, Eugenio
|
|
2005
|
|
5-6 |
p. 592-596
|
artikel
|
| 5 |
Antihypertensive effect of alcalase generated mung bean protein hydrolysates in spontaneously hypertensive rats
|
Li, Guan-Hong
|
|
2005
|
|
5-6 |
p. 733-736
|
artikel
|
| 6 |
Antioxidant activities of crude tea polyphenols, polysaccharides and proteins of selenium-enriched tea and regular green tea
|
Yu, Fang
|
|
2006
|
|
5-6 |
p. 843-848
|
artikel
|
| 7 |
Antioxidant potency of cumin varieties—cumin, black cumin and bitter cumin—on antioxidant systems
|
Thippeswamy, N. B.
|
|
2005
|
|
5-6 |
p. 472-476
|
artikel
|
| 8 |
Antioxidative activity of a low molecular weight peptide derived from the sauce of fermented blue mussel, Mytilus edulis
|
Jung, Won-Kyo
|
|
2004
|
|
5-6 |
p. 535-539
|
artikel
|
| 9 |
Application of pentafluorophenyl hydrazine on detecting 2-dodecylcyclobutanone and 2-tetradecylcyclobutanone in irradiated chicken, pork and mangoes by gas chromatography-mass spectrometry
|
Sin, Della Wai-mei
|
|
2005
|
|
5-6 |
p. 674-680
|
artikel
|
| 10 |
Atomic force microscopy of the water-soluble pectin of peaches during storage
|
Yang, Hongshun
|
|
2005
|
|
5-6 |
p. 587-591
|
artikel
|
| 11 |
A versatile method for the quantitative determination of βN-alkanoyl-5-hydroxytryptamides in roasted coffee
|
Lang, Roman
|
|
2005
|
|
5-6 |
p. 638-643
|
artikel
|
| 12 |
Behavior and control of Listeria innocua during manufacture and storage of Turkish White Cheese
|
Öztürkoğlu, Sebnem
|
|
2005
|
|
5-6 |
p. 614-621
|
artikel
|
| 13 |
Bioresponse-guided decomposition of roast coffee beverage and identification of key bitter taste compounds
|
Frank, Oliver
|
|
2005
|
|
5-6 |
p. 492-508
|
artikel
|
| 14 |
Book Reviews
|
|
|
2005
|
|
5-6 |
p. 662-664
|
artikel
|
| 15 |
Carbon dioxide emission from olive oil pastes during the transformation process: technological spin offs
|
Parenti, A.
|
|
2005
|
|
5-6 |
p. 521-526
|
artikel
|
| 16 |
Changes in orange juice color by addition of mandarin juice
|
Pérez-López, Antonio J.
|
|
2005
|
|
5-6 |
p. 516-520
|
artikel
|
| 17 |
Changes in physico-chemical properties, hydroxymethylfurfural and volatile compounds during concentration of honey and sugars in Alicante and Jijona turrón
|
Vázquez, Laura
|
|
2006
|
|
5-6 |
p. 757-767
|
artikel
|
| 18 |
Chemical, microbiological and sensory changes associated with fish sauce processing
|
Kilinc, Berna
|
|
2005
|
|
5-6 |
p. 604-613
|
artikel
|
| 19 |
Colour correction in white wines by use of immobilized yeasts on κ-carragenate and alginate gels
|
Lopez-Toledano, Azahara
|
|
2006
|
|
5-6 |
p. 879-885
|
artikel
|
| 20 |
Combination and comparison of multivariate analysis for the identification of orange varieties using visible and near infrared reflectance spectroscopy
|
Cen, Haiyan
|
|
2006
|
|
5-6 |
p. 699-705
|
artikel
|
| 21 |
Combined thermal and high pressure inactivation kinetics of tomato lipoxygenase
|
Rodrigo, Dolores
|
|
2005
|
|
5-6 |
p. 636-642
|
artikel
|
| 22 |
Comparing techniques for detecting the number of somatic cells in raw milk
|
Feng, Wu
|
|
2004
|
|
5-6 |
p. 653-657
|
artikel
|
| 23 |
Construction of proteinase A deficient transformant of industrial brewing yeast
|
Wang, Zhao-Yue
|
|
2006
|
|
5-6 |
p. 831-835
|
artikel
|
| 24 |
Detection of estrogenic activity in herbal teas by in vitro reporter assays
|
Kohno, Hirao
|
|
2006
|
|
5-6 |
p. 913-920
|
artikel
|
| 25 |
Detection of pea in food by real-time polymerase chain reaction (PCR)
|
Brežná, B.
|
|
2005
|
|
5-6 |
p. 600-603
|
artikel
|
| 26 |
Detection of peroxidase activity in two-dimensional gel electrophoresis
|
Palomares, Lourdes
|
|
2005
|
|
5-6 |
p. 644-647
|
artikel
|
| 27 |
Determination of anthocyanins in four Croatian cultivars of sour cherries (Prunus cerasus)
|
Šimunić, Valentina
|
|
2005
|
|
5-6 |
p. 575-578
|
artikel
|
| 28 |
Determination of flumequine, nalidixic acid and oxolinic acid in shrimps by high-performance liquid chromatography with fluorescence detection
|
Schröder, Ute
|
|
2006
|
|
5-6 |
p. 627-635
|
artikel
|
| 29 |
Determination of guaiacol produced by Alicyclobacillus acidoterrestris in apple juice by using HPLC and spectrophotometric methods, and mathematical modeling of guaiacol production
|
Bahçeci, K. Savaş
|
|
2006
|
|
5-6 |
p. 873-878
|
artikel
|
| 30 |
Determination of wine antioxidant capacity by derivative potentiometric titration with electrogenerated chlorine
|
Martinez, S.
|
|
2004
|
|
5-6 |
p. 658-661
|
artikel
|
| 31 |
Development and evaluation of alternative processes for sterilization and deodorization of cork barks and natural cork stoppers
|
Vlachos, Panagiotis
|
|
2006
|
|
5-6 |
p. 653-663
|
artikel
|
| 32 |
Development of a method for the quantification of haddock (Melanogrammus aeglefinus) in commercial products using real-time PCR
|
Hird, H. J.
|
|
2004
|
|
5-6 |
p. 633-637
|
artikel
|
| 33 |
Effect of brine thawing/salting for time reduction in Spanish dry-cured ham manufacturing on proteolysis and lipolysis during salting and post-salting periods
|
Flores, M.
|
|
2005
|
|
5-6 |
p. 509-515
|
artikel
|
| 34 |
Effect of dietary fiber and butyric acid on lysosomal enzyme activities in streptozotocin-induced diabetic rats
|
Puneeth Kumar, A.
|
|
2005
|
|
5-6 |
p. 692-696
|
artikel
|
| 35 |
Effect of dry heated inulin on selected intestinal bacteria
|
Böhm, A.
|
|
2005
|
|
5-6 |
p. 737-740
|
artikel
|
| 36 |
Effect of endoxylanases on dough properties and making performance of Chinese steamed bread
|
Su, Dongmin
|
|
2005
|
|
5-6 |
p. 540-545
|
artikel
|
| 37 |
Effect of pre-drying and par-frying conditions on the crispness of French fries
|
van Loon, Wil A. M.
|
|
2006
|
|
5-6 |
p. 929-935
|
artikel
|
| 38 |
Effect of ripening stage of grapes on the low molecular weight phenolic compounds of red wines
|
Pérez-Magariño, Silvia
|
|
2005
|
|
5-6 |
p. 597-606
|
artikel
|
| 39 |
Effect of salt content and processing conditions on volatile compounds formation throughout the ripening of Iberian ham
|
Andres, Ana I.
|
|
2006
|
|
5-6 |
p. 677-684
|
artikel
|
| 40 |
Effect of stabilizer on drying characteristics and quality of mango soy fortified yoghurt
|
Kumar, Pradyuman
|
|
2004
|
|
5-6 |
p. 483-488
|
artikel
|
| 41 |
Effect of technological processes and storage on flavonoids content and total, cumulative fast-kinetics and cumulative slow-kinetics antiradical activities of citrus juices
|
Sentandreu, Enrique
|
|
2006
|
|
5-6 |
p. 905-912
|
artikel
|
| 42 |
Effect of ungutting on microbiological, chemical and sensory properties of aquacultured sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) stored in ice
|
Cakli, S.
|
|
2005
|
|
5-6 |
p. 719-726
|
artikel
|
| 43 |
Effects of batters containing different protein types on the quality of deep-fat-fried chicken nuggets
|
Dogan, Seyhan Firdevs
|
|
2004
|
|
5-6 |
p. 502-508
|
artikel
|
| 44 |
Effects of high hydrostatic pressure on shelf life of lager beer
|
Buzrul, Sencer
|
|
2004
|
|
5-6 |
p. 615-618
|
artikel
|
| 45 |
Effects of some cations on the formation of acrylamide and furfurals in glucose–asparagine model system
|
Gökmen, Vural
|
|
2006
|
|
5-6 |
p. 815-820
|
artikel
|
| 46 |
Effects of two pomace insoluble fibres on the activities of faecal bacterial enzymes and intestinal health
|
Chau, Chi-Fai
|
|
2005
|
|
5-6 |
p. 681-685
|
artikel
|
| 47 |
Effects of variety, ripening condition and ripening stage on the quality of sulphite-free dried mango slices
|
Mahayothee, Busarakorn
|
|
2006
|
|
5-6 |
p. 723-732
|
artikel
|
| 48 |
Estimating packaging atmosphere–temperature effects on the shelf life of cod fillets
|
Corbo, Maria Rosaria
|
|
2005
|
|
5-6 |
p. 509-513
|
artikel
|
| 49 |
Evaluation of sensory quality of instant foods fortified with omega-3 PUFA by addition of fish oil powder
|
Kolanowski, Wojciech
|
|
2006
|
|
5-6 |
p. 715-721
|
artikel
|
| 50 |
Evolution of polyphenols in red wines from Vitis vinifera L. during aging in the bottle
|
Monagas, María
|
|
2005
|
|
5-6 |
p. 607-614
|
artikel
|
| 51 |
Fatty acids and their sucrose esters affect the properties of fish skin gelatin-based film
|
Jongjareonrak, Akkasit
|
|
2005
|
|
5-6 |
p. 650-657
|
artikel
|
| 52 |
Fermentation modifies protein/protein and protein/starch interactions in sorghum dough
|
Elkhalifa, Abd Elmoneim O.
|
|
2005
|
|
5-6 |
p. 559-564
|
artikel
|
| 53 |
Formulation of pasta from rice brokens: optimization of ingredient levels using response surface methodology
|
Raina, C. S.
|
|
2004
|
|
5-6 |
p. 565-574
|
artikel
|
| 54 |
Gelled vegetable desserts containing pea protein, κ-carrageenan and starch
|
Nunes, M. C.
|
|
2005
|
|
5-6 |
p. 622-628
|
artikel
|
| 55 |
Generation of volatile flavour compounds as affected by the chemical composition of different dry-cured ham sections
|
Pérez-Juan, María
|
|
2005
|
|
5-6 |
p. 658-666
|
artikel
|
| 56 |
Halogen lamp–microwave combination baking of cookies
|
Keskin, Semin Ozge
|
|
2005
|
|
5-6 |
p. 546-551
|
artikel
|
| 57 |
Heat-induced degradation of inulin
|
Böhm, A.
|
|
2004
|
|
5-6 |
p. 466-471
|
artikel
|
| 58 |
Higher alcohols concentration and its relation with the biological aging evolution
|
Muñoz, David
|
|
2005
|
|
5-6 |
p. 629-635
|
artikel
|
| 59 |
High-pressure treatment of dry-cured Iberian ham. Effect on colour and oxidative stability during chill storage packed in modified atmosphere
|
Andrés, A. I.
|
|
2005
|
|
5-6 |
p. 486-491
|
artikel
|
| 60 |
Identification of flavanones from peel of Citrus changshan-huyou Y. B. Chang, by HPLC–MS and NMR
|
Li, Chunmei
|
|
2006
|
|
5-6 |
p. 777-782
|
artikel
|
| 61 |
Identification of Slovakian, Polish, and Romanian bryndza cheeses origin by factor analysis of some elemental data
|
Koreňovská, Mária
|
|
2006
|
|
5-6 |
p. 707-713
|
artikel
|
| 62 |
Identification of the fish species of raw or cold-smoked salmon and salmon caviar by single-strand conformation polymorphism (SSCP) analysis
|
Rehbein, Hartmut
|
|
2004
|
|
5-6 |
p. 625-632
|
artikel
|
| 63 |
Image analysis of osmotically dehydrated fruits: melons dehydration in a ternary system
|
Rodrigues, Sueli
|
|
2006
|
|
5-6 |
p. 685-691
|
artikel
|
| 64 |
Immumochromatographic assay for determination of hexoestrol residues
|
Huo, Tieming
|
|
2006
|
|
5-6 |
p. 743-747
|
artikel
|
| 65 |
Impact of pretreatment and freezing conditions on the microstructure of frozen carrots: Quantification and relation to texture loss
|
Buggenhout, S. Van
|
|
2005
|
|
5-6 |
p. 543-553
|
artikel
|
| 66 |
Impact of the fungal protease produced by Fusarium culmorum on the protein quality and breadmaking properties of winter wheat
|
Wang, Jinhua
|
|
2005
|
|
5-6 |
p. 552-559
|
artikel
|
| 67 |
Influence of ageing time on the quality of yearling calf meat under vacuum
|
Oliete, B.
|
|
2005
|
|
5-6 |
p. 489-493
|
artikel
|
| 68 |
Internal quality of fresh and cold stored celery petioles described by sensory profile, chemical and instrumental measurements
|
Raffo, Antonio
|
|
2005
|
|
5-6 |
p. 590-599
|
artikel
|
| 69 |
Legal limit for reducing sugars in prefabricates targeting 50 μg/kg acrylamide in French fries
|
Fiselier, Katell
|
|
2004
|
|
5-6 |
p. 451-458
|
artikel
|
| 70 |
Ligation-dependent probe amplification for the simultaneous event-specific detection and relative quantification of DNA from two genetically modified organisms
|
Moreano, Francisco
|
|
2005
|
|
5-6 |
p. 479-485
|
artikel
|
| 71 |
Lipid composition of shark liver oil: effects of emulsifying and microencapsulation processes
|
García, Elisa
|
|
2005
|
|
5-6 |
p. 697-701
|
artikel
|
| 72 |
Liquid chromatographic quantification of synthetic colorants in fish roe and caviar
|
Kirschbaum, Jochen
|
|
2005
|
|
5-6 |
p. 572-579
|
artikel
|
| 73 |
Lutein and zeaxanthin in new dietary supplements—analysis and quantification
|
Breithaupt, Dietmar E.
|
|
2004
|
|
5-6 |
p. 648-652
|
artikel
|
| 74 |
Lysis of Lactobacillus casei 5Mn 373 accelerates Grana cheese ripening
|
Scolari, Gianluigi
|
|
2004
|
|
5-6 |
p. 477-482
|
artikel
|
| 75 |
Malolactic fermentation in sea buckthorn (Hippophaë rhamnoides L.) juice processing
|
Tiitinen, Katja
|
|
2005
|
|
5-6 |
p. 686-691
|
artikel
|
| 76 |
Methods to evaluate egg freshness in research and industry: A review
|
Karoui, Romdhane
|
|
2005
|
|
5-6 |
p. 727-732
|
artikel
|
| 77 |
Modulation of the thermal stability of β-lactoglobulin by transglutaminase treatment
|
Tang, Chuan-He
|
|
2006
|
|
5-6 |
p. 649-652
|
artikel
|
| 78 |
Monoclonal antibody R5 for detection of putatively coeliac-toxic gliadin peptides
|
Kahlenberg, Franka
|
|
2006
|
|
5-6 |
p. 743
|
artikel
|
| 79 |
Nutritive value of fresh and brackish water catfish as a function of size and processing methods
|
Salawu, S. O.
|
|
2004
|
|
5-6 |
p. 531-534
|
artikel
|
| 80 |
Obtaining fruit segments from a traditional orange variety (Citrus sinensis (L.) Osbeck cv. Sangrina) by enzymatic peeling
|
Pretel, M. Teresa
|
|
2006
|
|
5-6 |
p. 783-788
|
artikel
|
| 81 |
Optimization of nano-emulsions production by microfluidization
|
Jafari, Seid Mahdi
|
|
2006
|
|
5-6 |
p. 733-741
|
artikel
|
| 82 |
Optimization of nano-emulsions production by microfluidization
|
Jafari, Seid Mahdi
|
|
|
|
5-6 |
p. 733-741
|
artikel
|
| 83 |
Partial characterization of peroxidase from the leaves of thymbra plant (Thymbra spicata L. var. spicata)
|
Doğan, Serap
|
|
2006
|
|
5-6 |
p. 865-871
|
artikel
|
| 84 |
Partition of phenolic compounds during the virgin olive oil industrial extraction process
|
Artajo, Luz-Stella
|
|
2006
|
|
5-6 |
p. 617-625
|
artikel
|
| 85 |
Phospholipid oxidation and nonenzymatic browning development in phosphatidylethanolamine/ribose/lysine model systems
|
Zamora, Rosario
|
|
2004
|
|
5-6 |
p. 459-465
|
artikel
|
| 86 |
Phospholipid oxidation, non-enzymatic browning development and volatile compounds generation in model systems containing liposomes from porcine Longissimus dorsi and selected amino acids
|
Ventanas, Sonia
|
|
2006
|
|
5-6 |
p. 665-675
|
artikel
|
| 87 |
Physical properties and microstructure of commercial Som-fug, a fermented fish sausage
|
Riebroy, Siriporn
|
|
2004
|
|
5-6 |
p. 520-525
|
artikel
|
| 88 |
Polymerase chain reaction coupled with peptide nucleic acid high-performance liquid chromatography for the sensitive detection of traces of potentially allergenic hazelnut in foodstuffs
|
Germini, Andrea
|
|
2004
|
|
5-6 |
p. 619-624
|
artikel
|
| 89 |
Preservation of iced refrigerated sea bream (Sparus aurata) by irradiation: microbiological, chemical and sensory attributes
|
Özden, Özkan
|
|
2006
|
|
5-6 |
p. 797-805
|
artikel
|
| 90 |
Preservation of quinces by the combination of an edible coating material, Semperfresh, ascorbic acid and cold storage
|
Yurdugül, Seyhun
|
|
2005
|
|
5-6 |
p. 579-586
|
artikel
|
| 91 |
Preservation of the endogenous antioxidant system of fish muscle by grape polyphenols during frozen storage
|
Pazos, Manuel
|
|
2005
|
|
5-6 |
p. 514-519
|
artikel
|
| 92 |
Production and quality of fish fingers from different fish species
|
Cakli, Sükran
|
|
2004
|
|
5-6 |
p. 526-530
|
artikel
|
| 93 |
Profile and levels of fatty acids and bioactive constituents in mahua butter from fruit-seeds of buttercup tree [Madhuca longifolia (Koenig)]
|
Ramadan, Mohamed Fawzy
|
|
2005
|
|
5-6 |
p. 710-718
|
artikel
|
| 94 |
Protein breakdown during the preparation of frozen batter-coated squid rings
|
Llorca, Empar
|
|
2006
|
|
5-6 |
p. 807-813
|
artikel
|
| 95 |
Proteins and proteolytic activity changes during refrigerated storage in sea bass (Dicentrarchus labrax L.) muscle after high-pressure treatment
|
Chéret, Romuald
|
|
2005
|
|
5-6 |
p. 527-535
|
artikel
|
| 96 |
Quantification of 3-aminopropionamide in cocoa, coffee and cereal products
|
Granvogl, Michael
|
|
2006
|
|
5-6 |
p. 857-863
|
artikel
|
| 97 |
Relations between the know-how of small-scale facilities and the sensory diversity of traditional dry sausages from the Massif Central in France
|
Rason, Jonathan
|
|
2005
|
|
5-6 |
p. 580-589
|
artikel
|
| 98 |
Sensory profiling of aroma in Greek dry red wines using rank-rating and monadic scoring related to headspace composition
|
Koussissi, Elisabeth
|
|
2006
|
|
5-6 |
p. 749-756
|
artikel
|
| 99 |
Simultaneous determination of the vitamins A, E, their esters and coenzyme Q10 in multivitamin dietary supplements using an RP-C30 phase
|
Breithaupt, Dietmar E.
|
|
2005
|
|
5-6 |
p. 643-649
|
artikel
|
| 100 |
Spermine and spermidine concentrations in pork loin as affected by storage, curing and thermal processing
|
Paulsen, Peter
|
|
2006
|
|
5-6 |
p. 921-924
|
artikel
|
| 101 |
Spoilage and shelf life of sardines (Sardina pilchardus) packed in modified atmosphere
|
Erkan, Nuray
|
|
2005
|
|
5-6 |
p. 667-673
|
artikel
|
| 102 |
Starch and cell wall degrading enzymes from fungal organisms grown on cereal and millet brans
|
Kavitha, Srinivas
|
|
2004
|
|
5-6 |
p. 560-564
|
artikel
|
| 103 |
Statistical interpretation of the color parameters of red wines in function of their phenolic composition during aging in bottle
|
Monagas, María
|
|
2005
|
|
5-6 |
p. 702-709
|
artikel
|
| 104 |
Study of the changes of trans-resveratrol caused by ultraviolet light and determination of trans- and cis-resveratrol in Spanish white wines
|
López-Hernández, Julia
|
|
2006
|
|
5-6 |
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