| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Application of high hydrostatic pressure for the inactivation of norovirus and quality stability in fresh sea squirt (Halocynthia roretzi)
|
Park, Shin Young
|
|
2019
|
25 |
7 |
p. 573-578
|
artikel
|
| 2 |
Effect of decontamination treatment on the quality of dehydrated thyme, coriander, and mustard
|
Ferriccioni, Natalia
|
|
2019
|
25 |
7 |
p. 579-587
|
artikel
|
| 3 |
Effect of different encapsulating agent combinations on viability of Lactobacillus casei Shirota during storage, in simulated gastrointestinal conditions and dairy dessert
|
Gul, Osman
|
|
2019
|
25 |
7 |
p. 608-617
|
artikel
|
| 4 |
Effect of storage temperature on the chemical, microbiological, and sensory characteristics of pasta filata soft cheese containing probiotic lactobacilli
|
Cuffia, Facundo
|
|
2019
|
25 |
7 |
p. 588-596
|
artikel
|
| 5 |
Effects of carrot incorporation and high hydrostatic pressure processing on fresh cheese: Antilisterial activity, carotenoid degradation, and sensory characteristics
|
dos Santos Gouvea, Fabiola
|
|
2019
|
25 |
7 |
p. 597-607
|
artikel
|
| 6 |
Formulation and characterization of an optimized functional beverage from hibiscus (Hibiscus sabdariffa L.) and green tea (Camellia sinensis L.)
|
Preciado-Saldaña, Alejandra M
|
|
2019
|
25 |
7 |
p. 547-561
|
artikel
|
| 7 |
The use of high-in-β-glucan oat fibre powder as a structuring agent in gluten-free yeast-leavened cake
|
Karp, Sabina
|
|
2019
|
25 |
7 |
p. 618-629
|
artikel
|
| 8 |
Ultraviolet inactivation of bacteria and model viruses in coconut water using a collimated beam system
|
Bhullar, Manreet S
|
|
2019
|
25 |
7 |
p. 562-572
|
artikel
|
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