| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Analytical methods for the determination of the geographic origin of Emmental cheese: mid- and near-infrared spectroscopy
|
Pillonel, L.
|
|
2003
|
216 |
2 |
p. 174-178
|
artikel
|
| 2 |
Analytical methods for the determination of the geographic origin of Emmental cheese: volatile compounds by GC/MS-FID and electronic nose
|
Pillonel, L.
|
|
2003
|
216 |
2 |
p. 179-183
|
artikel
|
| 3 |
Comparison of steroid hormone patterns in different fat tissues of Synovex-S implanted and control steers
|
Fleischer, Kerstin
|
|
2003
|
216 |
2 |
p. 99-103
|
artikel
|
| 4 |
Detection of irradiation treatment in dried mushrooms by photostimulated luminescence, EPR spectroscopy and thermoluminescence measurements
|
Malec-Czechowska, Kazimiera
|
|
2003
|
216 |
2 |
p. 157-165
|
artikel
|
| 5 |
Determination of antioxidative capacities using an enhanced total oxidant scavenging capacity (TOSC) assay
|
Lichtenthäler, Ramona
|
|
2003
|
216 |
2 |
p. 166-173
|
artikel
|
| 6 |
Effect of peeling and heating on carotenoid content and antioxidant activity of tomato and tomato-virgin olive oil systems
|
Graziani, Giulia
|
|
2003
|
216 |
2 |
p. 116-121
|
artikel
|
| 7 |
Enhancing the quality of virgin olive oil by use of a new vegetable enzyme extract during processing
|
Ranalli, Alfonso
|
|
2003
|
216 |
2 |
p. 109-115
|
artikel
|
| 8 |
Fluoride levels in wines of the Canary Islands (Spain)
|
Rodríguez Gómez, M.
|
|
2003
|
216 |
2 |
p. 145-149
|
artikel
|
| 9 |
Influence of composition, moisture, pH and temperature on the formation and decay kinetics of monochloropropanediols in wheat flour dough
|
Hamlet, Colin G.
|
|
2003
|
216 |
2 |
p. 122-128
|
artikel
|
| 10 |
Nutritional and health-related compounds in sprouts and seeds of soybean (Glycine max), wheat (Triticum aestivum.L) and alfalfa (Medicago sativa) treated by a new drying method
|
Plaza, Lucia
|
|
2003
|
216 |
2 |
p. 138-144
|
artikel
|
| 11 |
Phenolic compounds in a Spanish red wine aged in barrels made of Spanish, French and American oak wood
|
Fernández de Simón, Brígida
|
|
2003
|
216 |
2 |
p. 150-156
|
artikel
|
| 12 |
Quality assessment of edible vegetable oils used as liquid medium in canned tuna
|
Caponio, Francesco
|
|
2003
|
216 |
2 |
p. 104-108
|
artikel
|
| 13 |
Response surface models used for prediction of photooxidative quality changes in havarti cheese
|
Mortensen, Grith
|
|
2003
|
216 |
2 |
p. 93-98
|
artikel
|
| 14 |
The influence of the pre-drying treatment on the hydration properties of dried cell wall materials from apples
|
Vetter, Silke
|
|
2003
|
216 |
2 |
p. 129-137
|
artikel
|
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