| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Blueberry by-product used as an ingredient in the development of functional cookies
|
Perez, Claudia
|
|
2018
|
24 |
4 |
p. 301-308
|
artikel
|
| 2 |
Changes in microbial growth, carotenoids, and water-soluble tannin content of ripe persimmon beverage after ultra-high pressure treatment
|
Kim, Gi-Chang
|
|
2018
|
24 |
4 |
p. 351-360
|
artikel
|
| 3 |
Effect of application of edible coating and packaging on the quality of pansies (Viola × wittrockiana) of different colors and sizes
|
Fernandes, Luana
|
|
2018
|
24 |
4 |
p. 321-329
|
artikel
|
| 4 |
Hybrid response surface methodology–artificial neural network optimization of drying process of banana slices in a forced convective dryer
|
Taheri-Garavand, Amin
|
|
2018
|
24 |
4 |
p. 277-291
|
artikel
|
| 5 |
Micro- and nano-capsulated fungal pectinase with outstanding capabilities of eliminating turbidity in freshly produced juice
|
Mahmoud, Khaled F
|
|
2018
|
24 |
4 |
p. 330-340
|
artikel
|
| 6 |
Micronised bran-enriched fresh egg tagliatelle: Significance of gums addition on pasta technological features
|
Martín-Esparza, ME
|
|
2018
|
24 |
4 |
p. 309-320
|
artikel
|
| 7 |
Molecular typing of Lactobacillus brevis isolates from Korean food using repetitive element-polymerase chain reaction
|
Kaur, Jasmine
|
|
2018
|
24 |
4 |
p. 341-350
|
artikel
|
| 8 |
Selection and use of microsatellite markers for individual identification and meat traceability of six swine breeds in the Chinese market
|
Zhao, Jie
|
|
2018
|
24 |
4 |
p. 292-300
|
artikel
|
| 9 |
The kinetics of thermal degradation of polyphenolic compounds from elderberry (Sambucus nigra L.) extract
|
Oancea, Ana-Maria
|
|
2018
|
24 |
4 |
p. 361-369
|
artikel
|
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