| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Effects of thermal processing on the structural and functional properties of soluble dietary fiber from whole grain oats
|
Dong, Ji-Lin
|
|
2019
|
25 |
4 |
p. 282-294
|
artikel
|
| 2 |
El Gueddid, a traditional Algerian dried salted meat: Physicochemical, microbiological characteristics and proteolysis intensity during its manufacturing process and ripening
|
Benlacheheb, Radhia
|
|
2019
|
25 |
4 |
p. 347-355
|
artikel
|
| 3 |
Evaluation of antioxidant and antibacterial capacity of green microalgae Scenedesmus subspicatus
|
Dantas, Danielli Matias de Macedo
|
|
2019
|
25 |
4 |
p. 318-326
|
artikel
|
| 4 |
Evaluation of Pseudomonas graminis CPA-7 as a biopreservation method for fresh-cut pear: Physicochemical, enzymatic, and nutritional quality
|
Zudaire, Lorena
|
|
2019
|
25 |
4 |
p. 271-281
|
artikel
|
| 5 |
Evaluation of the microbiological safety and sensory quality of a sliced cured-smoked pork product with protective cultures addition and modified atmosphere packaging
|
Casquete, Rocío
|
|
2019
|
25 |
4 |
p. 327-336
|
artikel
|
| 6 |
New evidence on pectin-related instantaneous pressure softening mechanism of asparagus lettuce under high pressure processing
|
Sun, Yaxin
|
|
2019
|
25 |
4 |
p. 337-346
|
artikel
|
| 7 |
Potential of lactic acid bacteria from Pico cheese for starter culture development
|
Câmara, SP
|
|
2019
|
25 |
4 |
p. 303-317
|
artikel
|
| 8 |
Shelf life extension of mozzarella cheese contaminated with Penicillium spp. using the antifungal compound ɛ-polylysine
|
Luz, C
|
|
2019
|
25 |
4 |
p. 295-302
|
artikel
|
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