| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Antioxidant Activities of the Phenolic Extracts of Seed Oils and Seed Hulls of Five Plant Species
|
Seneviratne, K.N.
|
|
2009
|
15 |
5 |
p. 419-425
|
artikel
|
| 2 |
Antioxidant Properties of Ethanolic Extract from Ramulus mori (Sangzhi)
|
Zuofa Zhang,
|
|
2009
|
15 |
5 |
p. 435-444
|
artikel
|
| 3 |
Bioactive Composition of Pig Laryngeal Cartilage Extracts and Their Free Radical-scavenging Activity
|
Xiong, Shuang-li
|
|
2006
|
15 |
5 |
p. 371-377
|
artikel
|
| 4 |
Changes and Deterioration of Lipid in Farmed Spotted Babylon Snail (Babylonia areolat a) Muscle during Iced Storage
|
Chotimarkorn, C.
|
|
2009
|
15 |
5 |
p. 427-433
|
artikel
|
| 5 |
Chemical Composition and Lipid Fraction Characteristics of Aleppo Pine (Pinus halepensis Mill.) Seeds Cultivated in Tunisia
|
Cheikh-Rouhou, S.
|
|
2006
|
15 |
5 |
p. 407-415
|
artikel
|
| 6 |
Control of Table Grapes Postharvest Decay by Ozone Treatment and Resveratrol Induction
|
Cayuela, J.A.
|
|
2009
|
15 |
5 |
p. 495-502
|
artikel
|
| 7 |
Effect of Natural Stabilised Pork Haem Pigment on the Colour, Colour Stability and Texture of Cooked Hams from Pale, Soft and Exudative Meat
|
Oliver, M. A.
|
|
2006
|
15 |
5 |
p. 429-435
|
artikel
|
| 8 |
Effects of Soluble Gas Stabilisation, Modified Atmosphere, Gas to Product Volume Ratio and Storage on the Microbiological and Sensory Characteristics of Ready-to-Eat Shrimp (Pandalus borealis)
|
Sivertsvik, M.
|
|
2006
|
15 |
5 |
p. 446-454
|
artikel
|
| 9 |
Handling Practices to Control Ascorbic Acid and β-Carotene Lossess in Collards (Brassica oleracea)
|
Campos, F.M.
|
|
2009
|
15 |
5 |
p. 445-452
|
artikel
|
| 10 |
Identification of Casein Phosphopeptides in -casein and Commercial Hydrolysed Casein by Mass Spectrometry
|
Miquel, E.
|
|
2006
|
15 |
5 |
p. 379-384
|
artikel
|
| 11 |
Influence of Indian Brown Seaweed (Sargassum marginatum) as an Ingredient on Quality, Biofunctional, and Microstructure Characteristics of Pasta
|
Prabhasankar, P.
|
|
2009
|
15 |
5 |
p. 471-479
|
artikel
|
| 12 |
Kinetics of Peroxides Degradation to Hexenal During Bleaching of High Oleic Safflower Oil
|
Ortega-García, J.
|
|
2009
|
15 |
5 |
p. 465-470
|
artikel
|
| 13 |
Note: Effect of Different Cultures on Physico-chemical and Sensory Properties of Low-fat Herby Cheese
|
Tarakci, Z.
|
|
2006
|
15 |
5 |
p. 423-428
|
artikel
|
| 14 |
Ohmic and Conventional Heating of Pomegranate Juice: Effects on Rheology, Color, and Total Phenolics
|
Yildiz, H.
|
|
2009
|
15 |
5 |
p. 503-512
|
artikel
|
| 15 |
Phenolic Compounds and Antioxidant Activity of Olea europaea L. Fruits and Leaves
|
Silva, S.
|
|
2006
|
15 |
5 |
p. 385-395
|
artikel
|
| 16 |
Polypeptide Pattern of Apple Tissues Affected by Calcium-related Physiopathologies
|
Val, J.
|
|
2006
|
15 |
5 |
p. 417-421
|
artikel
|
| 17 |
Quality Changes of Marinated Tench (Tinca tinca) during Refrigerated Storage
|
Özogul, Y.
|
|
2009
|
15 |
5 |
p. 513-521
|
artikel
|
| 18 |
Review: Application of Pulsed Electric Fields in Egg and Egg Derivatives
|
Sampedro, F.
|
|
2006
|
15 |
5 |
p. 397-405
|
artikel
|
| 19 |
Shelf-life of ‘Golden Reinders’ Apples after Ultra Low Oxygen Storage: Effect on Aroma Volatile Compounds, Standard Quality Parameters, Sensory Attributes and Acceptability
|
Altisent, R.
|
|
2009
|
15 |
5 |
p. 481-493
|
artikel
|
| 20 |
Structural and Functional Properties of Heat-processed Soybean Flour: Effect of Proteolytic Modification
|
Radha, C.
|
|
2009
|
15 |
5 |
p. 453-463
|
artikel
|
| 21 |
Treatment of Lupin Seed Using the Instantaneous Controlled Pressure Drop Technology to Reduce Alkaloid Content
|
Haddad, J.
|
|
2006
|
15 |
5 |
p. 365-370
|
artikel
|
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