| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
An enzyme-based extraction process for the purification and enrichment of vegetable proteins to be applied in bakery products
|
Bildstein, Marie
|
|
2008
|
228 |
2 |
p. 177-186
|
artikel
|
| 2 |
A novel real-time polymerase chain reaction method for the qualitative detection of pistachio in food
|
Brežná, B.
|
|
2008
|
228 |
2 |
p. 197-203
|
artikel
|
| 3 |
Antimicrobial activity of recombinant human lactoferrin from Aspergillus awamori, human milk lactoferrin and their hydrolysates
|
Conesa, Celia
|
|
2008
|
228 |
2 |
p. 205-211
|
artikel
|
| 4 |
A papaya-specific gene, papain, used as an endogenous reference gene in qualitative and real-time quantitative PCR detection of transgenic papayas
|
Xu, Wentao
|
|
2008
|
228 |
2 |
p. 301-309
|
artikel
|
| 5 |
Application of alpha-tocotrienol for detection of palm mid-fraction in dark chocolate formulation
|
Moazami Farahany, Elham
|
|
2008
|
228 |
2 |
p. 163-168
|
artikel
|
| 6 |
Characterization of the Maillard reaction in bread crisps
|
Capuano, Edoardo
|
|
2008
|
228 |
2 |
p. 311-319
|
artikel
|
| 7 |
Effects of culture conditions on γ-aminobutyric acid accumulation during germination of foxtail millet (Setaria italica L.)
|
Bai, Qingyun
|
|
2008
|
228 |
2 |
p. 169-175
|
artikel
|
| 8 |
Influence of temperature on continuous high gravity brewing with yeasts immobilized on spent grains
|
Dragone, Giuliano
|
|
2008
|
228 |
2 |
p. 257-264
|
artikel
|
| 9 |
Intake of isoflavone-supplemented soy yogurt fermented with Enterococcus faecium lowers serum total cholesterol and non-HDL cholesterol of hypercholesterolemic rats
|
Rossi, Elizeu Antonio
|
|
2008
|
228 |
2 |
p. 275-282
|
artikel
|
| 10 |
Occurrence of furosine and hydroxymethylfurfural as markers of thermal damage in dehydrated vegetables
|
Rufián-Henares, José A.
|
|
2008
|
228 |
2 |
p. 249-256
|
artikel
|
| 11 |
Optimization of exopolysaccharide yields in sourdoughs fermented by lactobacilli
|
Kaditzky, Susanne
|
|
2008
|
228 |
2 |
p. 291-299
|
artikel
|
| 12 |
Phenolic acids, flavonoids, vitamin C and antioxidant capacity of strawberry juices processed by high-intensity pulsed electric fields or heat treatments
|
Odriozola-Serrano, Isabel
|
|
2008
|
228 |
2 |
p. 239-248
|
artikel
|
| 13 |
Phenolic composition of rhubarb
|
Krafczyk, Nicole
|
|
2008
|
228 |
2 |
p. 187-196
|
artikel
|
| 14 |
Probiotic Enterococcus faecium CRL 183 inhibit chemically induced colon cancer in male Wistar rats
|
Sivieri, K.
|
|
2008
|
228 |
2 |
p. 231-237
|
artikel
|
| 15 |
Properties of thermostable extracellular FOS-producing fructofuranosidase from Cryptococcus sp.
|
Hernalsteens, Saartje
|
|
2008
|
228 |
2 |
p. 213-221
|
artikel
|
| 16 |
Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions
|
Czerny, Michael
|
|
2008
|
228 |
2 |
p. 265-273
|
artikel
|
| 17 |
Release of aroma compounds from dry-fermented sausages as affected by antioxidant and saliva addition
|
Flores, Mónica
|
|
2008
|
228 |
2 |
p. 283-290
|
artikel
|
| 18 |
The effect of storage temperature and time on the consistency and color of sterilized processed cheese
|
Buňka, František
|
|
2008
|
228 |
2 |
p. 223-229
|
artikel
|
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