| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
An analysis of the manganese supply in Austria on the basis of a selected diet
|
Wilplinger, M.
|
|
1999
|
|
4 |
p. 251-253
|
artikel
|
| 2 |
A new approach to study starch changes occurring in the dough-baking process and during bread storage
|
León, Alberto
|
|
1997
|
|
4 |
p. 316-320
|
artikel
|
| 3 |
A new concept for the measurement of total volatile compounds of food
|
Azodanlou, R.
|
|
1999
|
|
4 |
p. 254-258
|
artikel
|
| 4 |
Antioxidant properties of lipoic and dihydrolipoic acid in vegetable oils and lard
|
Drinda, Heike
|
|
1999
|
|
4 |
p. 270-276
|
artikel
|
| 5 |
Apparatus for quantitative headspace analysis of the characteristic odorants of baguettes
|
Zehentbauer, G.
|
|
1997
|
|
4 |
p. 262-267
|
artikel
|
| 6 |
Aspects of material science in food processing: changes in plant cell walls of fruits and vegetables
|
Kunzek, H.
|
|
1999
|
|
4 |
p. 233-250
|
artikel
|
| 7 |
A time temperature integrator for particulated foods: thermal process evaluation
|
Ocio, Maria José
|
|
1997
|
|
4 |
p. 325-328
|
artikel
|
| 8 |
Changes in cell-wall-degrading enzyme activities in stored olives in relation to respiration and ethylene productionInfluence of exogenous ethylene
|
Fernández-Bolaños, Juan
|
|
1997
|
|
4 |
p. 293-299
|
artikel
|
| 9 |
Changes in phenolic compounds in lentils (Lens culinaris) during germination and fermentation
|
Bartolomé, Begoña
|
|
1997
|
|
4 |
p. 290-294
|
artikel
|
| 10 |
Changes in quantities of inositol phosphates during maturation and germination of legume seeds
|
Honke, J.
|
|
1998
|
|
4 |
p. 279-283
|
artikel
|
| 11 |
Characterization of cheese proteolysis by capillary electrophoresis and reverse-phase HPLC analyses of peptides
|
Molina, Elena
|
|
1998
|
|
4 |
p. 259-263
|
artikel
|
| 12 |
Characterization of seed oils of wild, edible Finnish berries
|
Johansson, A.
|
|
1997
|
|
4 |
p. 300-307
|
artikel
|
| 13 |
Colour of hard cheese2. Factors of influence and relation to compositional parameters
|
Rohm, H.
|
|
1997
|
|
4 |
p. 259-264
|
artikel
|
| 14 |
Comparison of the quality of sous-vide and conventionally processed carrots
|
Werlein, Hans-Dieter
|
|
1998
|
|
4 |
p. 311-315
|
artikel
|
| 15 |
Decomposition of trimethylamine oxide during iced storage of blue whiting (Micromesistius poutassou)
|
Rey-Mansilla, M.
|
|
1999
|
|
4 |
p. 267-269
|
artikel
|
| 16 |
Detection of DNA in soybean oil
|
Pauli, U.
|
|
1998
|
|
4 |
p. 264-267
|
artikel
|
| 17 |
Determination of aflatoxins in food using LC/MS/MS
|
Vahl, M.
|
|
1998
|
|
4 |
p. 243-245
|
artikel
|
| 18 |
Determination of DNA traces in rapeseed oil
|
Hellebrand, M.
|
|
1998
|
|
4 |
p. 237-242
|
artikel
|
| 19 |
Determination of fat content and fatty acid composition through 1-min transesterification in the food sample; principles
|
Suter, B.
|
|
1997
|
|
4 |
p. 252-258
|
artikel
|
| 20 |
Discriminant analysis of Jijona nougat qualities
|
Abellán, G. B.
|
|
1997
|
|
4 |
p. 274-276
|
artikel
|
| 21 |
Effect of pH on fluorescence formation related to fish deterioration
|
Aubourg, S. P.
|
|
1998
|
|
4 |
p. 268-272
|
artikel
|
| 22 |
Effect of pre-cooling and freezing rate on mechanical strength of potato tissues (cv Monalisa) at freezing temperatures
|
Alvarez, M. D.
|
|
1997
|
|
4 |
p. 282-289
|
artikel
|
| 23 |
Effect of storage environment on carrot root rots and biochemical changes during storage
|
Odebode, A. C.
|
|
1997
|
|
4 |
p. 277-281
|
artikel
|
| 24 |
Effect of water content and storage time on white pan bread quality: instrumental evaluation
|
Gil, M. J.
|
|
1997
|
|
4 |
p. 268-273
|
artikel
|
| 25 |
Effects of different ripening procedures on the final characteristics of Picante cheese
|
Freitas, A. C.
|
|
1998
|
|
4 |
p. 281-291
|
artikel
|
| 26 |
Endogenous formaldehyde level of foods and its biological significance
|
Trézl, L.
|
|
1997
|
|
4 |
p. 300-304
|
artikel
|
| 27 |
Evaluation of the effect of centrifugation using a barycentric method
|
Christozov, D. D.
|
|
1998
|
|
4 |
p. 303-304
|
artikel
|
| 28 |
Factors influencing quantities of sugars and organic acids in blackcurrant concentrates
|
Boccorh, Raymond K.
|
|
1998
|
|
4 |
p. 273-278
|
artikel
|
| 29 |
Fatty acids of a salami-type sausage made of Baltic herring fillets, pork and lard
|
Kallio, H.
|
|
1998
|
|
4 |
p. 276-280
|
artikel
|
| 30 |
Flavonoids in Meliponinae honeys from Venezuela related to their botanical, geographical and entomological origin to assess their putative anticataract activity
|
Vit, P.
|
|
1998
|
|
4 |
p. 288-293
|
artikel
|
| 31 |
Formation of thiazolines within the peptide chain during heating of proteins
|
Paulus, Thomas
|
|
1997
|
|
4 |
p. 247-251
|
artikel
|
| 32 |
GC-IRMS analysis of black Ceylon, Assam and Darjeeling teas
|
Weinert, Barbara
|
|
1999
|
|
4 |
p. 277-281
|
artikel
|
| 33 |
Heavy metal contamination of North Sea shrimp (Crangon crangon L.)
|
Marx, H.
|
|
1998
|
|
4 |
p. 273-275
|
artikel
|
| 34 |
Hydrolysis of alanine oligopeptides by porcine muscle alanyl aminopeptidase
|
Flores, Mónica
|
|
1999
|
|
4 |
p. 264-266
|
artikel
|
| 35 |
Improving the keeping quality of pomegranate fruit by intermittent warming
|
Artés, F.
|
|
1998
|
|
4 |
p. 316-321
|
artikel
|
| 36 |
Influence of pasteurised milk, raw milk and different ripening cultures on biogenic amine concentrations in semi-soft cheeses during ripening
|
Schneller, R.
|
|
1997
|
|
4 |
p. 265-272
|
artikel
|
| 37 |
Juice characteristics related to woolliness and ripening during postharvest storage of peaches
|
Artés, F.
|
|
1999
|
|
4 |
p. 282-288
|
artikel
|
| 38 |
Material properties of processed fruit and vegetablesI. Effect of extraction and thermal treatment on apple parenchyma
|
Müller, Silke
|
|
1998
|
|
4 |
p. 264-272
|
artikel
|
| 39 |
Mercury content of some wild edible mushrooms
|
Vetter, János
|
|
1997
|
|
4 |
p. 316-320
|
artikel
|
| 40 |
Methods of stunning freshwater fish: impact on meat quality and aspects of animal welfare
|
Marx, H.
|
|
1997
|
|
4 |
p. 282-286
|
artikel
|
| 41 |
Mitochondrial DNA enrichment for species identification and evolutionary analysis
|
Burgener, M.
|
|
1998
|
|
4 |
p. 261-263
|
artikel
|
| 42 |
Modelling design of cuts for enzymatic peeling of mandarin and optimization of different parameters of the process
|
Pretel, M. T.
|
|
1998
|
|
4 |
p. 322-327
|
artikel
|
| 43 |
Molecular weight distribution of the triacylglycerols of berry seed oils analysed by negative-ion chemical ionization mass spectrometry
|
Johansson, A.
|
|
1997
|
|
4 |
p. 308-315
|
artikel
|
| 44 |
Neutral-sugar determination by HPAEC-PAD to characterise polysaccharide degradation by colonic bacteria
|
Lebet, Vincent
|
|
1997
|
|
4 |
p. 257-261
|
artikel
|
| 45 |
Parameters affecting the quality of processed cocoa powder: acidity fraction
|
Bonvehí, J. Serra
|
|
1997
|
|
4 |
p. 287-292
|
artikel
|
| 46 |
Perception of mealiness in apples: a comparison of consumers and trained assessors
|
Gómez, Carmen
|
|
1998
|
|
4 |
p. 304-310
|
artikel
|
| 47 |
Relationships between biochemical and quality-related characteristics of breads, resulting from the interaction of flour, microbial starter and the type of process
|
Rouzaud, Ofelia
|
|
1997
|
|
4 |
p. 321-326
|
artikel
|
| 48 |
Resistant starch and potential glycaemic index of raw and cooked legumes (lentils, chickpeas and beans)
|
García-Alonso, Alejandra
|
|
1998
|
|
4 |
p. 284-287
|
artikel
|
| 49 |
Sample preparation for photometric determination of histamine in foodstuffs compared with capillary electrophoresis
|
Mahendradatta, Meta
|
|
1998
|
|
4 |
p. 246-250
|
artikel
|
| 50 |
Screening for differences in the proteolytic systems of Lactococcus, Lactobacillus and Propionibacterium
|
Tobiassen, R. O.
|
|
1997
|
|
4 |
p. 273-278
|
artikel
|
| 51 |
Screening of antimicrobial activities of disinfectants and cleaning agents against foodborne spoilage microbes
|
Grönholm, Lara
|
|
1999
|
|
4 |
p. 289-298
|
artikel
|
| 52 |
Solid-phase extraction for replacing dichloromethane partitioning in pesticide multiresidue analysis
|
Nordmeyer, Karen
|
|
1999
|
|
4 |
p. 259-263
|
artikel
|
| 53 |
SPE and MSPD as pre-separation techniques for HPLC of tetracyclines in meat, milk and cheese
|
Brandšteterová, E.
|
|
1997
|
|
4 |
p. 311-315
|
artikel
|
| 54 |
Standardisation of the detection of invert sugar addition to apple juice by capillary gas chromatography
|
Stöber, P.
|
|
1998
|
|
4 |
p. 332-339
|
artikel
|
| 55 |
Starch radicalsPart III: Semiartificial complexes
|
Ciesielski, Wojciech
|
|
1998
|
|
4 |
p. 292-298
|
artikel
|
| 56 |
Starch radicalsPart IV: Thermoanalytical studies
|
Ciesielski, Wojciech
|
|
1998
|
|
4 |
p. 299-303
|
artikel
|
| 57 |
Studies on melanoidin-type colorants generated from the Maillard reaction of protein-bound lysine and furan-2-carboxaldehyde – chemical characterisation of a red coloured domaine
|
Hofmann, Thomas
|
|
1998
|
|
4 |
p. 251-258
|
artikel
|
| 58 |
Supercritical fluid extraction of mononitrated polycyclic aromatic hydrocarbons from tea – correlation with the PAH concentration
|
Schlemitz, S.
|
|
1997
|
|
4 |
p. 305-310
|
artikel
|
| 59 |
Tetracyclines and their metabolites in egg white and yolk
|
Zurhelle, Georg
|
|
1999
|
|
4 |
p. 299-300
|
artikel
|
| 60 |
The effect of some processing variables on non-coloured phenolic compounds in port wines
|
García-Viguera, C.
|
|
1997
|
|
4 |
p. 321-324
|
artikel
|
| 61 |
The effects of processing technology on the patulin content of juice during commercial apple juice concentrate production
|
Acar, Jale
|
|
1998
|
|
4 |
p. 328-331
|
artikel
|
| 62 |
The extraction of yellow gentian root (Gentiana lutea L .)
|
Ariño, Amaia
|
|
1997
|
|
4 |
p. 295-299
|
artikel
|
| 63 |
Thermal inactivation kinetics of peroxidase and lipoxygenase from fresh pinto beans (Phaseolus vulgaris)
|
Yemenicioğlu, Ahmet
|
|
1998
|
|
4 |
p. 294-296
|
artikel
|
| 64 |
Use of immunological techniques for detecting species substitution in raw and smoked fish
|
Dominguez, Elena
|
|
1997
|
|
4 |
p. 279-281
|
artikel
|
| 65 |
Use of manganese in ripe olive processing
|
Romero, Concepción
|
|
1998
|
|
4 |
p. 297-302
|
artikel
|
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