| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Continuous microwave pasteurization of a vegetable smoothie improves its physical quality and hinders detrimental enzyme activity
|
Arjmandi, Mitra
|
|
2017
|
23 |
1 |
p. 36-45
|
artikel
|
| 2 |
Effect of antibrowning dips and controlled atmosphere storage on the physico-chemical, visual and nutritional quality of minimally processed “Rojo Brillante” persimmons
|
Sanchís, Elena
|
|
2017
|
23 |
1 |
p. 3-16
|
artikel
|
| 3 |
Effect of ethylene and 1-methylcyclopropene on the postharvest behavior of cape gooseberry fruits (Physalis peruviana L.)
|
Balaguera-López, Helber E
|
|
2017
|
23 |
1 |
p. 86-96
|
artikel
|
| 4 |
Effect of process technology on the nutritional, functional, and physical quality of grapefruit powder
|
Agudelo, C
|
|
2017
|
23 |
1 |
p. 61-74
|
artikel
|
| 5 |
Effect of sous vide processing on physicochemical, ultrastructural, microbial and sensory changes in vacuum packaged chicken sausages
|
Naveena, BM
|
|
2017
|
23 |
1 |
p. 75-85
|
artikel
|
| 6 |
Lipid dynamics in blended wheat and non-wheat flours breadmaking matrices: Impact on fresh and aged composite breads
|
Collar, Concha
|
|
2017
|
23 |
1 |
p. 24-35
|
artikel
|
| 7 |
Microbiology of cooked and dried edible Mediterranean field crickets (Gryllus bimaculatus) and superworms (Zophobas atratus) submitted to four different heating treatments
|
Grabowski, Nils Th
|
|
2017
|
23 |
1 |
p. 17-23
|
artikel
|
| 8 |
Preservation of bioactive compounds of a green vegetable smoothie using short time–high temperature mild thermal treatment
|
Castillejo, Noelia
|
|
2017
|
23 |
1 |
p. 46-60
|
artikel
|
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