nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
Composition and Technological Quality of Malagueña Goat Milk. Effect of Genotype for Synthesis of αs1-Casein in Milk and Protein Content in the Diet
|
De La Torre, G. |
|
2008 |
14 |
5_suppl |
p. 77-83 |
artikel |
2 |
Control Paramethers for Sous-vide Cook-chill Processing of Swiss Chard (Beta vulgaris) Stems
|
Mir, J. |
|
2008 |
14 |
5_suppl |
p. 117-122 |
artikel |
3 |
Cross-flow Filtration through Ceramic Membranes of Enzymes and Degradation Products from Enzymatic Peeling of Satsuma Mandarin Segments
|
Moliner, M. |
|
2008 |
14 |
5_suppl |
p. 71-76 |
artikel |
4 |
Effect of Artichoke (Cynara scolymus L.) Fiber on Textural and Sensory Qualities of Wheat Bread
|
Frutos, M.J. |
|
2008 |
14 |
5_suppl |
p. 49-55 |
artikel |
5 |
Effect of Honey Thermal Conditions on Hydroxymethylfurfural Content Prior to Pasteurization
|
Escriche, I. |
|
2008 |
14 |
5_suppl |
p. 29-35 |
artikel |
6 |
Effect of Pre-processing Controlled Atmosphere Storage on the Quality of Fresh-cut Galia Melons
|
Benedetti, B.C. |
|
2008 |
14 |
5_suppl |
p. 13-19 |
artikel |
7 |
Effect of Thermal Treatment on Enzymatic Activity and Rheological and Sensory Properties of Strawberry Purees
|
Osorio, O. |
|
2008 |
14 |
5_suppl |
p. 103-108 |
artikel |
8 |
Evaluation of Alternative Winemaking Processes for Red Wine Color Enhancement
|
Puertas, B. |
|
2008 |
14 |
5_suppl |
p. 21-27 |
artikel |
9 |
Evolution of Volatile Fraction and ATP Related Compounds During Storage of Desalted Cod (Gadus morhua)
|
Fernandez-Segovia, I. |
|
2008 |
14 |
5_suppl |
p. 37-47 |
artikel |
10 |
Growth of Pre-ruminant Kid Goats and the Composition of Carcass Fat Deposits: Effects of Providing a PUFA-rich Fat in the Milk Replacer and Influence of the Kidding Season
|
García Navarro, M.C. |
|
2008 |
14 |
5_suppl |
p. 85-94 |
artikel |
11 |
Influence of `Novarom G' Pectinase β-glycosidase Enzyme on the Wine Aroma of four White Varieties
|
Valcárcel, M.C. |
|
2008 |
14 |
5_suppl |
p. 95-102 |
artikel |
12 |
Kinetics of Peach Clarified Juice Discoloration Process with an Adsorbent Resin
|
Ibarz, A. |
|
2008 |
14 |
5_suppl |
p. 57-62 |
artikel |
13 |
Microbiological and Sensory Effects of Musts Treated by High-pressure Homogenization
|
Puig, A. |
|
2008 |
14 |
5_suppl |
p. 5-11 |
artikel |
14 |
Microoxygenation Treatment and Sensory Properties of Young Red Wines
|
González-Sanjosé, M.L. |
|
2008 |
14 |
5_suppl |
p. 123-130 |
artikel |
15 |
Modeling of Changes in Atmosphere Composition in Fresh-cut Peach Packages due to Temperature Fluctuations
|
Gonzalez, J. |
|
2008 |
14 |
5_suppl |
p. 109-116 |
artikel |
16 |
Sensory Lexicon for Fresh Squeezed and Processed Orange Juices
|
Pérez-Cacho, P. Ruiz |
|
2008 |
14 |
5_suppl |
p. 131-141 |
artikel |
17 |
Technological Characterization of Experimental Natural Rennets Pastes
|
Ferrandini, E. |
|
2008 |
14 |
5_suppl |
p. 63-70 |
artikel |