| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Application of bacteriocin RC20975 in apple juice
|
Pei, Jinjin
|
|
2017
|
23 |
2 |
p. 166-173
|
artikel
|
| 2 |
Assessing heat treatment of chicken breast cuts by impedance spectroscopy
|
Schmidt, Franciny C
|
|
2017
|
23 |
2 |
p. 110-118
|
artikel
|
| 3 |
Effect of gluten, egg and soy proteins on the rheological and thermo-mechanical properties of wholegrain rice flour
|
Pătraşcu, Livia
|
|
2017
|
23 |
2 |
p. 142-155
|
artikel
|
| 4 |
Effects of high hydrostatic pressure and thermal processing on bioactive compounds, antioxidant activity, and volatile profile of mulberry juice
|
Wang, Fan
|
|
2017
|
23 |
2 |
p. 119-127
|
artikel
|
| 5 |
Enzymatic and phytochemical stabilization of orange–strawberry–banana beverages by high hydrostatic pressure and mild heat
|
Escobedo-Avellaneda, Zamantha
|
|
2017
|
23 |
2 |
p. 185-193
|
artikel
|
| 6 |
Influence of baking conditions on the quality attributes of sponge cake
|
Ureta, M Micaela
|
|
2017
|
23 |
2 |
p. 156-165
|
artikel
|
| 7 |
Kinetic analysis and mathematical modeling of growth parameters of Lactobacillus plantarum in protein-rich isolates from tomato seed
|
Mechmeche, Manel
|
|
2017
|
23 |
2 |
p. 128-141
|
artikel
|
| 8 |
The effect of different gas permeability of packaging on physicochemical and microbiological parameters of pork loin storage under high O2 modified atmosphere packaging conditions
|
Marcinkowska-Lesiak, Monika
|
|
2017
|
23 |
2 |
p. 174-184
|
artikel
|
| 9 |
The effects of sous-vide cooking parameters on texture and cell wall modifications in two apple cultivars: A response surface methodology approach
|
Ortiz, Abel
|
|
2017
|
23 |
2 |
p. 99-109
|
artikel
|
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