nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
Amounts of conjugated linoleic acid (CLA) in German foods and evaluation of daily intake
|
Fritsche, J. |
|
1998 |
|
2 |
p. 77-82 |
artikel |
2 |
Amyl alcohols as compounds indicative of raw cocoa bean quality
|
Oberparleiter, Sabine |
|
1997 |
|
2 |
p. 156-160 |
artikel |
3 |
Analysis of proanthocyanidins in tea samplesI.LC-MS results
|
Kiehne, Andrea |
|
1997 |
|
2 |
p. 153-157 |
artikel |
4 |
A pilot study on the effects of cultivation conditions of chicory (Cichorium intybus L.) roots on the levels of sesquiterpene lactones in chicons
|
Peters, Angeline M. |
|
1997 |
|
2 |
p. 143-147 |
artikel |
5 |
Applicability of lactic acid and nisin to improve the microbiological quality of cold-smoked rainbow trout
|
Nykänen, A. |
|
1999 |
|
2 |
p. 116-120 |
artikel |
6 |
Application of multivariate statistical methods to extend the authenticity control of flavour constituents of apple juice
|
König, T. |
|
1999 |
|
2 |
p. 130-133 |
artikel |
7 |
Availability of aluminium from tea and coffee
|
Müller, Mario |
|
1997 |
|
2 |
p. 170-173 |
artikel |
8 |
Butter colour affects sensory perception of spreadability
|
Rohm, H. |
|
1997 |
|
2 |
p. 108-110 |
artikel |
9 |
Carbohydrate changes in ripening Capsicum annuum in relation to textural degradation
|
Prabha, T. N. |
|
1998 |
|
2 |
p. 121-125 |
artikel |
10 |
Carotenoid reaction with free radicals in acetone and toluene at different oxygen partial pressuresAn ESR spin-trapping study of structure–activity relationships
|
Haila, Katri M. |
|
1997 |
|
2 |
p. 81-87 |
artikel |
11 |
Changes in free monosaccharides during storage of some UHT milks: a preliminary study
|
Recio, M. I. |
|
1998 |
|
2 |
p. 180-181 |
artikel |
12 |
Chemical composition and classification of culinary and pharmaceutical garlic-based products
|
Velíšek, J. |
|
1997 |
|
2 |
p. 161-164 |
artikel |
13 |
Chemometric analysis of mass spectra of cis and trans fatty acid picolinyl esters
|
Leth, Torben |
|
1997 |
|
2 |
p. 111-115 |
artikel |
14 |
Chilled storage of high pressure and heat-induced gels of blue whithing (Micromesistius poutassou) muscle
|
Montero, P. |
|
1998 |
|
2 |
p. 146-153 |
artikel |
15 |
Comparative biochemical evolution during ripening of bovine, ovine and caprine cheeses manufactured with extracts of flowers of Cynara cardunculus
|
Sousa, Maria J. |
|
1997 |
|
2 |
p. 97-103 |
artikel |
16 |
Comparison between two commercial ELISAs and a culture procedure for the detection of Listeria spp.
|
Blanco, M. M. |
|
1998 |
|
2 |
p. 148-150 |
artikel |
17 |
Comparison of HPLC and GLC methodologies for determination of glucosinolates using reference material
|
Hrnčiřík, Karel |
|
1998 |
|
2 |
p. 103-107 |
artikel |
18 |
Comparison of the ripening process in salted Baltic and North Sea herring as measured by instrumental and sensory methods
|
Schubring, R. |
|
1997 |
|
2 |
p. 89-92 |
artikel |
19 |
Composition of dietary fibre in cocoa husk
|
Serra Bonvehí, J. |
|
1998 |
|
2 |
p. 105-109 |
artikel |
20 |
Concentrations of selenium in human milk
|
Rodríguez Rodríguez, E. M. |
|
1998 |
|
2 |
p. 174-179 |
artikel |
21 |
Correlations of carbon isotope ratios of wine ingredients for the improved detection of adulterationsI. Organic acids and ethanol
|
Weber, D. |
|
1997 |
|
2 |
p. 158-164 |
artikel |
22 |
Detection and quantification of pentosidine in foods
|
Henle, T. |
|
1997 |
|
2 |
p. 95-98 |
artikel |
23 |
Detection of the starch modifying gbss-antisense construct in transgenic potatoes
|
Hassan-Hauser, Christine |
|
1998 |
|
2 |
p. 83-87 |
artikel |
24 |
Determination of reducing sugars in selected beverages by capillary electrophoresis
|
Noe, C. R. |
|
1999 |
|
2 |
p. 148-152 |
artikel |
25 |
Determination of the carotenoid content in selected vegetables and fruit by HPLC and photodiode array detection
|
Müller, Harald |
|
1997 |
|
2 |
p. 88-94 |
artikel |
26 |
Differentiation and grouping of chemical characteristics of Mahon cheese
|
Frau, Miguel |
|
1998 |
|
2 |
p. 164-169 |
artikel |
27 |
Effectiveness of a natural Rosemary (Rosmarinus officinalis) extract on the stability of filleted and minced fish during frozen storage
|
Vareltzis, K. |
|
1997 |
|
2 |
p. 93-96 |
artikel |
28 |
Effect of adsorbent particle size and temperature on water-ethanol separation by starchy and cellulosic substrates
|
Vareli, G. D. |
|
1998 |
|
2 |
p. 122-127 |
artikel |
29 |
Effect of a new vacuum leaching technology on the textural characteristics of sardine mince
|
Mendes, Rogério |
|
1997 |
|
2 |
p. 113-120 |
artikel |
30 |
Effect of frozen storage on lipids and lipolytic activities in the longissimus dorsi muscle of the pig
|
Hernández, Pilar |
|
1999 |
|
2 |
p. 110-115 |
artikel |
31 |
Effect of gelatine on the texture of yoghurt and of acid-heat-induced milk gels
|
Fiszman, S. M. |
|
1999 |
|
2 |
p. 100-105 |
artikel |
32 |
Effect of ripening stage on thiamin and riboflavin levels in lupin, pea and faba bean seeds
|
Sierra, Isabel |
|
1998 |
|
2 |
p. 126-129 |
artikel |
33 |
Effects of freezing on the pigment content in green beans and padrón peppers
|
Oruña-Concha, M. J. |
|
1997 |
|
2 |
p. 148-152 |
artikel |
34 |
Effects of time of grape pomace fermentation and distillation cuts on the chemical composition of grape marcs
|
Silva, M. Luz |
|
1999 |
|
2 |
p. 134-143 |
artikel |
35 |
Evolution of fatty acid contents in Garnacha and Viura musts during fermentation and the aging of wine
|
Ancín, C. |
|
1998 |
|
2 |
p. 143-147 |
artikel |
36 |
Evolution of free fatty acid profile during ripening in cheeses manufactured from bovine, ovine and caprine milks with extracts of Cynara cardunculus as coagulant
|
Sousa, M. José |
|
1997 |
|
2 |
p. 104-107 |
artikel |
37 |
Firming of starch gels and amylopectin retrogradation as related to dextrin production by α-amylase
|
León, Alberto |
|
1997 |
|
2 |
p. 131-134 |
artikel |
38 |
Fishy and hay-like off-flavours of dry spinach
|
Masanetz, C. |
|
1998 |
|
2 |
p. 108-113 |
artikel |
39 |
Hay-like off-flavour of dry parsley
|
Masanetz, C. |
|
1998 |
|
2 |
p. 114-120 |
artikel |
40 |
HPLC determination of polycyclic aromatic hydrocarbons in olive oils
|
Moret, Sabrina |
|
1997 |
|
2 |
p. 116-120 |
artikel |
41 |
HPLC-integrated solid-phase extraction with photochemical post-column derivatization for the determination of oxacillin, cloxacillin and dicloxacillin in raw milk
|
Ibach, Anja |
|
1998 |
|
2 |
p. 170-173 |
artikel |
42 |
Hydrolysis of porcine β-casein by bovine plasmin and bovine chymosin
|
Gallagher, Daniel P. |
|
1999 |
|
2 |
p. 83-89 |
artikel |
43 |
Hygienic status and biogenic amine content of mung bean sprouts
|
Skowronek, F. |
|
1998 |
|
2 |
p. 97-100 |
artikel |
44 |
Interactive effects of flour, starter and enzyme on bread dough machinability
|
Collar, C. |
|
1998 |
|
2 |
p. 133-139 |
artikel |
45 |
Intervarietal comparison of proteolysis in commercial cheese
|
McGoldrick, M. |
|
1999 |
|
2 |
p. 90-99 |
artikel |
46 |
Investigations on the extractability of gluten proteins from wheat bread in comparison with flour
|
Wieser, Herbert |
|
1998 |
|
2 |
p. 128-132 |
artikel |
47 |
Kinetics of green asparagus ascorbic acid heated in a high-temperature thermoresistometer
|
Esteve, M. José |
|
1999 |
|
2 |
p. 144-147 |
artikel |
48 |
Lead and cadmium in tissues from horse, sheep, lamb and reindeer in Sweden
|
Jorhem, Lars |
|
1999 |
|
2 |
p. 106-109 |
artikel |
49 |
Lightness and gloss of peach gels: effect of fruit and sugar content
|
Calvo, C. |
|
1998 |
|
2 |
p. 101-104 |
artikel |
50 |
Limits of a PCR-based detection method for genetically modified soya beans in wheat bread production
|
Straub, Joachim Alexander |
|
1999 |
|
2 |
p. 77-82 |
artikel |
51 |
Lipid binding of formula bread doughsRelationships with dough and bread technological performance
|
Collar, C. |
|
1998 |
|
2 |
p. 110-121 |
artikel |
52 |
Mechanical parameters to assess quality changes in cherimoya fruit
|
Zamorano, José Pablo |
|
1999 |
|
2 |
p. 125-129 |
artikel |
53 |
Monolayer values at 30°C of various spices as computed by the BET and GAB models
|
Marcos, Begoña |
|
1997 |
|
2 |
p. 109-112 |
artikel |
54 |
Nutrients and antinutritional factors in faba beans as affected by processing
|
Vidal-Valverde, Concepción |
|
1998 |
|
2 |
p. 140-145 |
artikel |
55 |
Oligosaccharides in raw and processed legumes
|
Rupérez, Pilar |
|
1998 |
|
2 |
p. 130-133 |
artikel |
56 |
On the reaction of glyoxal with proteins
|
Schwarzenbolz, U. |
|
1997 |
|
2 |
p. 121-124 |
artikel |
57 |
Optimisation of growth parameters for the production of carotenoids by Rhodotorula gracilis
|
Govindaswamy, Vijayalakshmi |
|
1999 |
|
2 |
p. 121-124 |
artikel |
58 |
Physical properties of enzyme-supplemented doughs and relationship with bread quality parameters
|
Martínez-Anaya, M. Antonia |
|
1998 |
|
2 |
p. 134-142 |
artikel |
59 |
Primary structure of 2S albumin from seeds of Lupinus albus
|
Salmanowicz, Boleslaw P. |
|
1997 |
|
2 |
p. 129-135 |
artikel |
60 |
Quantitative and qualitative evaluation of nine different extraction methods for nucleic acids on soya bean food samples
|
Zimmermann, Andreas |
|
1998 |
|
2 |
p. 81-90 |
artikel |
61 |
Rambach agar as a new plate differential medium for the identification of some enteric pathogens in meat products
|
El-Sherif, Amal M. |
|
1998 |
|
2 |
p. 160-163 |
artikel |
62 |
Residual proteins and α-amino nitrogen in fermented wine and beer: must variety and yeast interactions
|
Pérez-Zúñiga, Francisco Javier |
|
1997 |
|
2 |
p. 165-169 |
artikel |
63 |
Spectrophotometric determination of glucose in foods by flow injection analysis with an immobilized glucose oxidase reactor
|
Shi, Renbing |
|
1997 |
|
2 |
p. 99-102 |
artikel |
64 |
Stability of sulphadimidine during raw fermented sausage preparation: reaction of sulphadimidine with nitrite
|
Smit, Laurentius A. |
|
1998 |
|
2 |
p. 94-98 |
artikel |
65 |
Stabilization of butter with deodorized rosemary extract
|
Żegarska, Z. |
|
1998 |
|
2 |
p. 99-102 |
artikel |
66 |
Texture properties of formulated wheat doughsRelationships with dough and bread technological quality
|
Armero, Enrique |
|
1997 |
|
2 |
p. 136-145 |
artikel |
67 |
The effect of the use of hop additives and lactic acid bacteria starter in the preparation of dough on the properties of the resulting dough and bread
|
Gö, D. |
|
1997 |
|
2 |
p. 135-139 |
artikel |
68 |
The effect of using PSE meat in the manufacture of dry-cured ham
|
Bañón, S. |
|
1998 |
|
2 |
p. 88-93 |
artikel |
69 |
Thermal resistance of tomato polygalacturonase and Pectinmethylesterase at physiological pH
|
Lopez, Pascual |
|
1997 |
|
2 |
p. 146-150 |
artikel |
70 |
The texture of low calorie grape juice jelly
|
Sousa, I. M. N. |
|
1997 |
|
2 |
p. 140-142 |
artikel |
71 |
Umami peptides: assessment of their alleged taste properties
|
van den Oord, André H. A. |
|
1997 |
|
2 |
p. 125-130 |
artikel |
72 |
Use of tap water samples for monitoring the geographical variation of stable isotopes used in authenticity studies
|
Förstel, H. |
|
1997 |
|
2 |
p. 103-108 |
artikel |
73 |
Variations in the phenolic composition of fruit juices with different treatments
|
Hernandez, T. |
|
1997 |
|
2 |
p. 151-155 |
artikel |
74 |
Warmed-over flavour in chill-stored pre-cooked pork patties in relation to dietary rapeseed oil and vitamin E supplementation
|
Jensen, Claus |
|
1998 |
|
2 |
p. 154-159 |
artikel |
75 |
Waxy corn starch affecting texture and ultrastructure of sardine surimi gels
|
Alvarez, Cristina |
|
1997 |
|
2 |
p. 121-128 |
artikel |
76 |
White lupin protein isolate as a foaming agent
|
Raymundo, A. |
|
1998 |
|
2 |
p. 91-96 |
artikel |