| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A novel Egg Quality Index as an alternative to Haugh unit score
|
Narushin, Valeriy G.
|
|
|
289 |
C |
p.
|
artikel
|
| 2 |
Assessment of avocado textural changes during ripening by using contactless air-coupled ultrasound
|
Fariñas, Lola
|
|
|
289 |
C |
p.
|
artikel
|
| 3 |
Caramel stickiness: Effects of composition, rheology, and surface energy
|
Wang, Ruican
|
|
|
289 |
C |
p.
|
artikel
|
| 4 |
Characterization of fast-growing foams in bottling processes by endoscopic imaging and convolutional neural networks
|
Panckow, Robert P.
|
|
|
289 |
C |
p.
|
artikel
|
| 5 |
Development and characterization of biopolymeric films of galactomannans recovered from spent coffee grounds
|
Coelho, Gisella O.
|
|
|
289 |
C |
p.
|
artikel
|
| 6 |
Development and optimization of beer containing malted and non-malted substitutes using quality by design (QbD) approach
|
Estevão, Simone Tessarini
|
|
|
289 |
C |
p.
|
artikel
|
| 7 |
Development of a mathematical model to predict the growth of Pseudomonas spp. in, and film permeability requirements of, high oxygen modified atmosphere packaging for red meat
|
Hutchings, Natasha
|
|
|
289 |
C |
p.
|
artikel
|
| 8 |
Drying and mathematical modelling for the decelerated rancidity of treated jasmine brown rice using different drying media
|
Junka, Nittaya
|
|
|
289 |
C |
p.
|
artikel
|
| 9 |
Editorial Board
|
|
|
|
289 |
C |
p.
|
artikel
|
| 10 |
Effectiveness of specularity removal from hyperspectral images on the quality of spectral signatures of food products
|
ElMasry, Gamal
|
|
|
289 |
C |
p.
|
artikel
|
| 11 |
Effect of casein/whey ratio on the thermal denaturation of whey proteins and subsequent fouling in a plate heat exchanger
|
Liu, Weiji
|
|
|
289 |
C |
p.
|
artikel
|
| 12 |
Efficacy study on the non-destructive determination of water fractions in infrared-dried Lentinus edodes using multispectral imaging
|
Younas, Shoaib
|
|
|
289 |
C |
p.
|
artikel
|
| 13 |
From bolus to digesta: How structural disintegration affects starch hydrolysis during oral-gastro-intestinal digestion of bread
|
Gao, Jing
|
|
|
289 |
C |
p.
|
artikel
|
| 14 |
Monitoring of primary drying in the freeze-drying process using an open-ended coaxial microwave resonator
|
Nakagawa, Kyuya
|
|
|
289 |
C |
p.
|
artikel
|
| 15 |
Ohmic heating of a solid-liquid food mixture in an electrically conductive package
|
Wattanayon, Wassamon
|
|
|
289 |
C |
p.
|
artikel
|
| 16 |
Phenomenological based model for the prediction of the structural changes during chocolate conching process
|
González, Camila
|
|
|
289 |
C |
p.
|
artikel
|
| 17 |
Phenomenological model for predicting the “Conching Degree” of chocolate
|
González, Camila
|
|
|
289 |
C |
p.
|
artikel
|
| 18 |
Production of sustainable smart packaging based on cassava starch and anthocyanin by an extrusion process
|
Vedove, Thais M.A.R.D.
|
|
|
289 |
C |
p.
|
artikel
|
| 19 |
Programmable texture properties of cereal-based snack mediated by 3D printing technology
|
Derossi, A.
|
|
|
289 |
C |
p.
|
artikel
|
| 20 |
Removal of Bacillus spores from stainless steel pipes by flow foam: Effect of the foam quality and velocity
|
Al Saabi, Ahmad
|
|
|
289 |
C |
p.
|
artikel
|
| 21 |
Steviol glycosides, an edible sweet surfactant that can modulate the interfacial and emulsifying properties of soy protein isolate solution
|
Zhang, Tongtong
|
|
|
289 |
C |
p.
|
artikel
|
| 22 |
The impact of chemical structure on polyphenol bioaccessibility, as a function of processing, cell wall material and pH: A model system
|
Eran Nagar, Eden
|
|
|
289 |
C |
p.
|
artikel
|
| 23 |
The improvement of flow conditions in a whirlpool with a modified bottom: An experimental study based on particle image velocimetry (PIV)
|
Sterczyńska, Monika
|
|
|
289 |
C |
p.
|
artikel
|
| 24 |
Uncertainty assessment for firmness and total soluble solids of sweet cherries using hyperspectral imaging and multivariate statistics
|
Pullanagari, Reddy R.
|
|
|
289 |
C |
p.
|
artikel
|
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