| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A Basic Introduction to Separation Science
|
R. Etzel, Mark
|
|
1996
|
|
6 |
p. 208-209
2 p.
|
artikel
|
| 2 |
Accelerated ripening of dry fermented sausages
|
Fernández, Manuela
|
|
2000
|
|
6 |
p. 201-209
9 p.
|
artikel
|
| 3 |
Additive Cellulose-based bulking agent
|
|
|
1996
|
|
6 |
p. 205-
1 p.
|
artikel
|
| 4 |
Additive Crosslinked flavonoid microencapsulation
|
|
|
1996
|
|
6 |
p. 205-
1 p.
|
artikel
|
| 5 |
Aerobic propagation of brewing yeast
|
|
|
1997
|
|
6 |
p. 207-
1 p.
|
artikel
|
| 6 |
A method for the assessment of bacteria tightness of food-processing equipment
|
|
|
1993
|
|
6 |
p. 190-192
3 p.
|
artikel
|
| 7 |
Analytical supercritical fluid extraction
|
King, J.W.
|
|
1995
|
|
6 |
p. 216-
1 p.
|
artikel
|
| 8 |
An evaluation of the multiple effects of the antioxidant vitamins
|
Kitts, David D.
|
|
1997
|
|
6 |
p. 198-203
6 p.
|
artikel
|
| 9 |
Antimicrobial composition
|
|
|
1997
|
|
6 |
p. 207-
1 p.
|
artikel
|
| 10 |
Antisense RNA: A modern solution to a traditional problem?
|
Batt, Carl A.
|
|
1993
|
|
6 |
p. 193-
1 p.
|
artikel
|
| 11 |
A role for irradiation in the control of foodborne parasites
|
Loaharanu, Paisan
|
|
1994
|
|
6 |
p. 190-195
6 p.
|
artikel
|
| 12 |
Bakery product Low-fat baked goods
|
|
|
1996
|
|
6 |
p. 205-
1 p.
|
artikel
|
| 13 |
Batch-mode equipment for pulsed electric field treatment
|
|
|
1997
|
|
6 |
p. 208-
1 p.
|
artikel
|
| 14 |
Beverages Colourless and non-alcoholic beers
|
|
|
1996
|
|
6 |
p. 205-
1 p.
|
artikel
|
| 15 |
Beverages Electrostatic caffeine separation
|
|
|
1996
|
|
6 |
p. 205-
1 p.
|
artikel
|
| 16 |
Beverages Process to speed up wort manufacture
|
|
|
1996
|
|
6 |
p. 205-
1 p.
|
artikel
|
| 17 |
Beverages Steam-roasted coffee beans
|
|
|
1996
|
|
6 |
p. 205-
1 p.
|
artikel
|
| 18 |
Bioactive potential and possible health effects of edible brown seaweeds
|
Gupta, Shilpi
|
|
2011
|
|
6 |
p. 315-326
12 p.
|
artikel
|
| 19 |
Biosensors: Theory and applications
|
Scott, Andrew O.
|
|
1994
|
|
6 |
p. 207-208
2 p.
|
artikel
|
| 20 |
Biotechnology and nutrition
|
Reynaerts, Arlette
|
|
1993
|
|
6 |
p. 200-
1 p.
|
artikel
|
| 21 |
Biotechnology in Animal Feeds and Animal Feeding
|
Walsh, Gary
|
|
1996
|
|
6 |
p. 210-
1 p.
|
artikel
|
| 22 |
Book review
|
|
|
1998
|
|
6 |
p. 262-
1 p.
|
artikel
|
| 23 |
Book review
|
|
|
1998
|
|
6 |
p. 261-
1 p.
|
artikel
|
| 24 |
Book review
|
|
|
1998
|
|
6 |
p. 261-262
2 p.
|
artikel
|
| 25 |
Bread-based snacks
|
|
|
1995
|
|
6 |
p. 214-
1 p.
|
artikel
|
| 26 |
Broad-specificity immunoassay of low molecular weight food contaminants: new paths to Utopia!
|
Spinks, Caroline A
|
|
2000
|
|
6 |
p. 210-217
8 p.
|
artikel
|
| 27 |
BSE on the world wide web
|
Blanchfield, J.Ralph
|
|
1996
|
|
6 |
p. 204-
1 p.
|
artikel
|
| 28 |
Calendar
|
|
|
2007
|
|
6 |
p. 341-342
2 p.
|
artikel
|
| 29 |
Calendar
|
|
|
2010
|
|
6 |
p. I-
1 p.
|
artikel
|
| 30 |
Calendar (17-6)
|
|
|
2006
|
|
6 |
p. 339-340
2 p.
|
artikel
|
| 31 |
Calendar
|
|
|
2011
|
|
6 |
p. I-
1 p.
|
artikel
|
| 32 |
Cationic surfactants
|
|
|
1997
|
|
6 |
p. 207-
1 p.
|
artikel
|
| 33 |
Cheeses with reduced sodium content: Effects on functionality, public health benefits and sensory properties
|
Cruz, Adriano G.
|
|
2011
|
|
6 |
p. 276-291
16 p.
|
artikel
|
| 34 |
Clostridium botulinum and the safety of refrigerated processed foods of extended durability
|
Peck, Michael W.
|
|
1997
|
|
6 |
p. 186-192
7 p.
|
artikel
|
| 35 |
Coated melt-resistant ice confection
|
|
|
1995
|
|
6 |
p. 214-215
2 p.
|
artikel
|
| 36 |
Cold-shock grape treatment for more concentrated wines
|
|
|
1997
|
|
6 |
p. 207-
1 p.
|
artikel
|
| 37 |
Compendium of methods for the microbiological examination of foods (3rd edn)
|
Peterkin, P.I.
|
|
1993
|
|
6 |
p. 199-
1 p.
|
artikel
|
| 38 |
Confectionery Anti-bloom fat for chocolates
|
|
|
1996
|
|
6 |
p. 205-206
2 p.
|
artikel
|
| 39 |
Confectionery Anti-swelling fat for confectionery
|
|
|
1996
|
|
6 |
p. 205-
1 p.
|
artikel
|
| 40 |
Confectionery Erythritol for reduced-calorie, less cariogenic soft candy
|
|
|
1996
|
|
6 |
p. 206-
1 p.
|
artikel
|
| 41 |
Confectionery Gasified candy
|
|
|
1996
|
|
6 |
p. 205-
1 p.
|
artikel
|
| 42 |
Confectionery Plastic fats for chocolate
|
|
|
1996
|
|
6 |
p. 206-
1 p.
|
artikel
|
| 43 |
Confectionery Squash-based almond paste substitute
|
|
|
1996
|
|
6 |
p. 206-
1 p.
|
artikel
|
| 44 |
Conference Calendar
|
|
|
2000
|
|
6 |
p. 231-232
2 p.
|
artikel
|
| 45 |
Conference calendar
|
|
|
1994
|
|
6 |
p. III-IV
nvt p.
|
artikel
|
| 46 |
Conference calendar
|
|
|
1993
|
|
6 |
p. III-IV
nvt p.
|
artikel
|
| 47 |
Conference calendar/classified
|
|
|
1995
|
|
6 |
p. vi-vii
nvt p.
|
artikel
|
| 48 |
Confertionery Complex moulded chocolate confectionery
|
|
|
1996
|
|
6 |
p. 205-
1 p.
|
artikel
|
| 49 |
Contents Digest
|
|
|
2000
|
|
6 |
p. 200-
1 p.
|
artikel
|
| 50 |
Contents Digest
|
|
|
2007
|
|
6 |
p. 288-289
2 p.
|
artikel
|
| 51 |
Contents Digest
|
|
|
2010
|
|
6 |
p. 269-271
3 p.
|
artikel
|
| 52 |
Contents digest
|
|
|
2006
|
|
6 |
p. 288-
1 p.
|
artikel
|
| 53 |
Contents Digest
|
|
|
2011
|
|
6 |
p. 253-256
4 p.
|
artikel
|
| 54 |
Contents digest
|
|
|
1995
|
|
6 |
p. iv-
1 p.
|
artikel
|
| 55 |
Contents Digest
|
|
|
1993
|
|
6 |
p. 156-
1 p.
|
artikel
|
| 56 |
Contents digest
|
|
|
1994
|
|
6 |
p. 178-
1 p.
|
artikel
|
| 57 |
Contents / Editorial Board
|
|
|
2008
|
|
6 |
p. 287-
1 p.
|
artikel
|
| 58 |
Contents / Editorial Board
|
|
|
2007
|
|
6 |
p. 287-
1 p.
|
artikel
|
| 59 |
Contents / Editorial Board
|
|
|
2006
|
|
6 |
p. 287-
1 p.
|
artikel
|
| 60 |
Contents list
|
|
|
1998
|
|
6 |
p. 255-257
3 p.
|
artikel
|
| 61 |
Control of food irradiation: A challenge to authorities
|
Ehlermann, D.A.E.
|
|
1993
|
|
6 |
p. 184-189
6 p.
|
artikel
|
| 62 |
Creamy colloidal fructan dispersion
|
|
|
1995
|
|
6 |
p. 215-
1 p.
|
artikel
|
| 63 |
Cross-cultural determinants of food acceptability: Recent research on sensory perceptions and preferences
|
Prescott, John
|
|
1995
|
|
6 |
p. 201-205
5 p.
|
artikel
|
| 64 |
Debranched-starch opacifier
|
|
|
1995
|
|
6 |
p. 215-
1 p.
|
artikel
|
| 65 |
Designer oil crops: Breeding, processing and biotechnology
|
Lloyd-Evans, L.P.M.
|
|
1994
|
|
6 |
p. 208-209
2 p.
|
artikel
|
| 66 |
Detection and control of Escherichia coli O157:H7 in foods
|
Meng, Jianghong
|
|
1994
|
|
6 |
p. 179-185
7 p.
|
artikel
|
| 67 |
Determination of the global secondary structure of proteins by Fourier transform infrared (FTIR) spectroscopy
|
Kumosinski, Thomas F.
|
|
1993
|
|
6 |
p. 169-175
7 p.
|
artikel
|
| 68 |
Docosahexaenoic acid from algae
|
|
|
1995
|
|
6 |
p. 214-
1 p.
|
artikel
|
| 69 |
Does high pressure processing influence nutritional aspects of plant based food systems?
|
Oey, Indrawati
|
|
2008
|
|
6 |
p. 300-308
9 p.
|
artikel
|
| 70 |
Edible films and coatings: Structures, active functions and trends in their use
|
Falguera, Víctor
|
|
2011
|
|
6 |
p. 292-303
12 p.
|
artikel
|
| 71 |
Editorial
|
Hendrickx, M.
|
|
2008
|
|
6 |
p. 288-
1 p.
|
artikel
|
| 72 |
Editorial Board/Aims and Scope
|
|
|
2011
|
|
6 |
p. i-
1 p.
|
artikel
|
| 73 |
Effect of high-pressure processing on colour, texture and flavour of fruit- and vegetable-based food products: a review
|
Oey, Indrawati
|
|
2008
|
|
6 |
p. 320-328
9 p.
|
artikel
|
| 74 |
Electron treatment reduces generation of carcinogens
|
|
|
1995
|
|
6 |
p. 215-
1 p.
|
artikel
|
| 75 |
Emulsion-based spread
|
|
|
1995
|
|
6 |
p. 215-
1 p.
|
artikel
|
| 76 |
Engineering/packaging Ice-coated frozen food pieces
|
|
|
1996
|
|
6 |
p. 206-
1 p.
|
artikel
|
| 77 |
Engineering/packaging Manufacture of pregelatinized, dewatered dumplings in cooking bags
|
|
|
1996
|
|
6 |
p. 206-
1 p.
|
artikel
|
| 78 |
Enzyme- and rennet-treated milk gel
|
|
|
1995
|
|
6 |
p. 215-
1 p.
|
artikel
|
| 79 |
Enzyme-treated acidified milk gel
|
|
|
1995
|
|
6 |
p. 215-
1 p.
|
artikel
|
| 80 |
Equipment for manufacture of emulsion products
|
|
|
1995
|
|
6 |
p. 215-
1 p.
|
artikel
|
| 81 |
Expanded ‘Fermi Solution’ for estimating the relationship between product spoilage or deterioration and the number of consumer complaints
|
Peleg, Micha
|
|
2011
|
|
6 |
p. 341-349
9 p.
|
artikel
|
| 82 |
Extraction of secondary metabolites from plant material: A review
|
Starmans, Dick A.J.
|
|
1996
|
|
6 |
p. 191-197
7 p.
|
artikel
|
| 83 |
Extrusion inactivation of fish enzymes
|
|
|
1997
|
|
6 |
p. 208-
1 p.
|
artikel
|
| 84 |
Factors influencing rheological and textural qualities in chocolate – a review
|
Afoakwa, Emmanuel Ohene
|
|
2007
|
|
6 |
p. 290-298
9 p.
|
artikel
|
| 85 |
Fermented beverage production
|
Gump, Barry H.
|
|
1995
|
|
6 |
p. 217-
1 p.
|
artikel
|
| 86 |
Flavour compound
|
|
|
1997
|
|
6 |
p. 207-
1 p.
|
artikel
|
| 87 |
Food applications of liposome-encapsulated antimicrobial peptides
|
da Silva Malheiros, Patrícia
|
|
2010
|
|
6 |
p. 284-292
9 p.
|
artikel
|
| 88 |
Food biotechnology Colicin to inhibit Enterobacteriaceae
|
|
|
1997
|
|
6 |
p. 208-
1 p.
|
artikel
|
| 89 |
Food composition data: Production, Management and use
|
Finglas, Paul M.
|
|
1993
|
|
6 |
p. 198-199
2 p.
|
artikel
|
| 90 |
Food Hygiene in aseptic processing and packaging system: A survey in the Italian food industry
|
Betta, Giampaolo
|
|
2011
|
|
6 |
p. 327-334
8 p.
|
artikel
|
| 91 |
Food Macromolecules and Colloids
|
Wilde, Peter J.
|
|
1996
|
|
6 |
p. 211-
1 p.
|
artikel
|
| 92 |
Food phytochemicals for cancer prevention II: Teas, spices and herbs (ACS Symposium Series 547)
|
Jongen, Wim M.F.
|
|
1995
|
|
6 |
p. 216-217
2 p.
|
artikel
|
| 93 |
Food Polysaccharides and Their Applications
|
BeMiller, James N.
|
|
1996
|
|
6 |
p. 207-208
2 p.
|
artikel
|
| 94 |
Food products for medical purposes
|
Schmidl, Mary K.
|
|
1993
|
|
6 |
p. 163-168
6 p.
|
artikel
|
| 95 |
From individuals to groups: a review of the meaning of ‘personalized’ in nutrigenomics
|
Penders, Bart
|
|
2007
|
|
6 |
p. 333-338
6 p.
|
artikel
|
| 96 |
Guidelines for sensory analysis in food product development and quality control
|
D. Pecore, Suzanne
|
|
1993
|
|
6 |
p. 200-
1 p.
|
artikel
|
| 97 |
Guidelines on air handling in the food industry
|
|
|
2006
|
|
6 |
p. 331-336
6 p.
|
artikel
|
| 98 |
Heat-induced changes in milk (2nd edn)
|
Regester, Geoffrey O.
|
|
1996
|
|
6 |
p. 207-
1 p.
|
artikel
|
| 99 |
High molecular weight food additives: where are we going?
|
Lillford, P.J.
|
|
1994
|
|
6 |
p. 196-198
3 p.
|
artikel
|
| 100 |
High pressure in combination with elevated temperature as a method for the sterilisation of food
|
Wilson, David R.
|
|
2008
|
|
6 |
p. 289-299
11 p.
|
artikel
|
| 101 |
Hydrostatic heating apparatus
|
|
|
1997
|
|
6 |
p. 208-
1 p.
|
artikel
|
| 102 |
IFC - Filler Ad - see 'Advert Details'
|
|
|
2004
|
|
6 |
p. IFC-
1 p.
|
artikel
|
| 103 |
Immunochemical and DNA-based methods in food allergen analysis and quality assurance perspectives
|
Monaci, Linda
|
|
2010
|
|
6 |
p. 272-283
12 p.
|
artikel
|
| 104 |
Impact evaluation of high pressure treatment on foods: considerations on the development of pressure–temperature–time integrators (pTTIs)
|
Van der Plancken, Iesel
|
|
2008
|
|
6 |
p. 337-348
12 p.
|
artikel
|
| 105 |
Impact evaluation of innovative and sustainable extraction technologies on olive oil quality
|
Chiacchierini, E.
|
|
2007
|
|
6 |
p. 299-305
7 p.
|
artikel
|
| 106 |
Instrumentation and sensors for the food industry
|
Scott, Andrew O.
|
|
1994
|
|
6 |
p. 206-207
2 p.
|
artikel
|
| 107 |
International dairy lactic acid bacteria conference
|
Collingwood, Karin
|
|
1995
|
|
6 |
p. 212-213
2 p.
|
artikel
|
| 108 |
International symposium on spongiform encephalopathies: generating rational policy in the face of public fears
|
Digiulio, Kristin
|
|
1997
|
|
6 |
p. 204-206
3 p.
|
artikel
|
| 109 |
Iodine sequestration by amylose to combat iodine deficiency disorders
|
Mottiar, Yaseen
|
|
2011
|
|
6 |
p. 335-340
6 p.
|
artikel
|
| 110 |
IRRAS, a new tool in food science
|
Meinders, Marcel B.J
|
|
2000
|
|
6 |
p. 218-225
8 p.
|
artikel
|
| 111 |
Jet agglomeration processes for instant foods
|
Schuchmann, Harald
|
|
1993
|
|
6 |
p. 179-183
5 p.
|
artikel
|
| 112 |
Job trends
|
|
|
1993
|
|
6 |
p. III-
1 p.
|
artikel
|
| 113 |
Job trends
|
|
|
1994
|
|
6 |
p. III-
1 p.
|
artikel
|
| 114 |
Low-fat peanut butter containing added starch
|
|
|
1997
|
|
6 |
p. 208-
1 p.
|
artikel
|
| 115 |
Macronutrients: Investigating their role in cancer
|
Alink, Gerrit
|
|
1993
|
|
6 |
p. 196-197
2 p.
|
artikel
|
| 116 |
Magnetic Resonance in Food Science
|
McCarthy, Michael J.
|
|
1996
|
|
6 |
p. 209-210
2 p.
|
artikel
|
| 117 |
MALDI mass spectrometry for food analysis
|
Sporns, Peter
|
|
1996
|
|
6 |
p. 187-190
4 p.
|
artikel
|
| 118 |
Managing quality variance in the postharvest food chain
|
Hertog, Maarten L.A.T.M.
|
|
2007
|
|
6 |
p. 320-332
13 p.
|
artikel
|
| 119 |
Meat gelled mannan for meat Partially gelled mannan for meat paste texture control
|
|
|
1996
|
|
6 |
p. 206-
1 p.
|
artikel
|
| 120 |
Method to suppress sweetness of lactose-hydrolysed milk products
|
|
|
1997
|
|
6 |
p. 208-
1 p.
|
artikel
|
| 121 |
Microbiological approaches to lowering ethanol concentration in wine
|
Kutyna, Dariusz R.
|
|
2010
|
|
6 |
p. 293-302
10 p.
|
artikel
|
| 122 |
Microscopy and other imaging techniques in food structure analysis
|
Kaláb, Miloslav
|
|
1995
|
|
6 |
p. 177-186
10 p.
|
artikel
|
| 123 |
Modelling and analysis of complex food systems: State of the art and new trends
|
Perrot, N.
|
|
2011
|
|
6 |
p. 304-314
11 p.
|
artikel
|
| 124 |
Multivariate data analysis in sensory and consumer science: An overview of developments
|
Dijksterhuis, Garmt
|
|
1995
|
|
6 |
p. 206-211
6 p.
|
artikel
|
| 125 |
Natural red colorant
|
|
|
1995
|
|
6 |
p. 214-
1 p.
|
artikel
|
| 126 |
2nd European symposium on food authenticity — Isotope analysis and other advanced analytical techniques
|
Lees, M.
|
|
1994
|
|
6 |
p. 200-203
4 p.
|
artikel
|
| 127 |
New approaches in improving the shelf life of minimally processed fruit and vegetables
|
Ahvenainen, R.
|
|
1996
|
|
6 |
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3 p.
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2 p.
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1 p.
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1 p.
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Novel foods and food allergies: A review of the issues
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11 p.
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Oils and fats Dietetic margarine
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O2 indicator/scavenger
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Omega-3 fatty acid concentrates: nutritional aspects and production technologies
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Perspectives in the textural evaluation of plant foods
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8 p.
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2 p.
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Proceedings of the world conference on oilseed technology and utilization
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Robotics in the food industry: an update
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When are Listeria in foods a health risk?
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6 p.
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