| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Antioxidant capacity, polyphenolics and pigments of broccoli-cheese powder blends
|
Sharma, Krishan Datt
|
|
2011
|
48 |
4 |
p. 510-514
|
artikel
|
| 2 |
Application of fuzzy expert system approach on prediction of some quality characteristics of grape juice concentrate (Pekmez) after different heat treatments
|
İnan, Özlem
|
|
2011
|
48 |
4 |
p. 423-431
|
artikel
|
| 3 |
Comparative assessment of tea quality by various analytical and sensory methods with emphasis on tea polyphenols
|
Kumar, P. V. Sujith
|
|
2011
|
48 |
4 |
p. 440-446
|
artikel
|
| 4 |
Development and quality evaluation of honey based carrot candy
|
Durrani, Anisa Musarath
|
|
2011
|
48 |
4 |
p. 502-505
|
artikel
|
| 5 |
Effect of designer diets on egg yolk composition of ‘White Leghorn’ hens
|
Sujatha, T.
|
|
2010
|
48 |
4 |
p. 494-497
|
artikel
|
| 6 |
Effect of ethanolic extract of clove on the keeping quality of fresh mutton during storage at ambient temperature (25 ± 2 °C)
|
Kumudavally, K. V.
|
|
2011
|
48 |
4 |
p. 466-471
|
artikel
|
| 7 |
Effect of storage temperature on physico-chemical and sensory attributes of purple passion fruit (Passiflora edulis Sims)
|
Kishore, Kundan
|
|
2010
|
48 |
4 |
p. 484-488
|
artikel
|
| 8 |
Efficacy of soy protein isolate as a fat replacer on physico-chemical and sensory characteristics of low-fat paneer
|
Kumar, S. Siva
|
|
2010
|
48 |
4 |
p. 498-501
|
artikel
|
| 9 |
Genesis and development of DPPH method of antioxidant assay
|
Kedare, Sagar B.
|
|
2011
|
48 |
4 |
p. 412-422
|
artikel
|
| 10 |
Inhibition effect of belzalkonium chloride treatment on growth of common food contaminating fungal species
|
Basaran, Pervin
|
|
2011
|
48 |
4 |
p. 515-519
|
artikel
|
| 11 |
Kinetics of ascorbic acid loss during hot water blanching of fluted pumpkin (Telfairia occidentalis) leaves
|
Ariahu, Charles C.
|
|
2010
|
48 |
4 |
p. 454-459
|
artikel
|
| 12 |
Measurement techniques and application of electrical properties for nondestructive quality evaluation of foods—a review
|
Jha, Shyam Narayan
|
|
2011
|
48 |
4 |
p. 387-411
|
artikel
|
| 13 |
Milk powder induced lipid peroxidation reduction using Ku Ding tea (Lactuca taiwaniana Maxim) in rats
|
Xiao, W. J.
|
|
2010
|
48 |
4 |
p. 447-453
|
artikel
|
| 14 |
Performance evaluation of a double drum dryer for potato flake production
|
Kakade, R. H.
|
|
2010
|
48 |
4 |
p. 432-439
|
artikel
|
| 15 |
Physico-chemical characteristics of defatted rice bran and its utilization in a bakery product
|
Sairam, Sudha
|
|
2011
|
48 |
4 |
p. 478-483
|
artikel
|
| 16 |
Physicochemical, morphological and pasting properties of acid treated starches from different botanical sources
|
Kaur, Manmeet
|
|
2010
|
48 |
4 |
p. 460-465
|
artikel
|
| 17 |
Retention of carotenoids in orange-fleshed sweet potato during processing
|
Vimala, B.
|
|
2011
|
48 |
4 |
p. 520-524
|
artikel
|
| 18 |
Rheological behaviors of doughs reconstituted from wheat gluten and starch
|
Yang, Yanyan
|
|
2011
|
48 |
4 |
p. 489-493
|
artikel
|
| 19 |
Survival and growth of foodborne bacterial pathogens in fermenting dough of wadi, a legume-based indigenous food
|
Roy, A.
|
|
2010
|
48 |
4 |
p. 506-509
|
artikel
|
| 20 |
The effect of salt, extract of kinnow and pomegranate fruit by-products on colour and oxidative stability of raw chicken patties during refrigerated storage
|
Devatkal, Suresh K.
|
|
2011
|
48 |
4 |
p. 472-477
|
artikel
|
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