Digitale Bibliotheek
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                             145 gevonden resultaten
nr titel auteur tijdschrift jaar jaarg. afl. pagina('s) type
1 Accessing the literature of food science Mundy, Catherine Curtin
1991
2 C p. 272-276
5 p.
artikel
2 Advances in fisheries technology and biotechnology for increased profitability MacDonald, Grant A.
1991
2 C p. 333-
1 p.
artikel
3 An overview of online information resources for food research O'Brien, John
1991
2 C p. 301-304
4 p.
artikel
4 Antioxidant hypothesis of cardiovascular disease Duthie, Garry G.
1991
2 C p. 205-207
3 p.
artikel
5 Application of deuterium NMR and isotopic analysis to the characterization of foods and beverages Guillou, Claude
1991
2 C p. 85-89
5 p.
artikel
6 Bacteriocin production by lactic acid bacteria: potential for use in meat preservation Stiles, M.E.
1991
2 C p. 247-251
5 p.
artikel
7 Biochemistry of foods (2nd edn) Waller, George R.
1991
2 C p. 209-
1 p.
artikel
8 Bioflavour '90 Wilson, Lester A.
1991
2 C p. 98-
1 p.
artikel
9 Biosensors: A practical approach Cardosi, Marco
1991
2 C p. 23-24
2 p.
artikel
10 Biotechnology and food quality Wasserman, Bruce P.
1991
2 C p. 76-
1 p.
artikel
11 Biotechnology and food safety Roller, Sibel
1991
2 C p. 232-233
2 p.
artikel
12 Bitterness in foods and beverages Nishimura, Toshihide
1991
2 C p. 24-25
2 p.
artikel
13 Books received 1991
2 C p. 131-
1 p.
artikel
14 Books received 1991
2 C p. 154-
1 p.
artikel
15 Characterizing food and its ingredients O'Brien, John
1991
2 C p. 79-
1 p.
artikel
16 Chemical comparison of flavours in microwaved and conventionally heated foods Yeo, Helen C.H.
1991
2 C p. 329-332
4 p.
artikel
17 Chemosensory changes with aging Tepper, Beverly J.
1991
2 C p. 244-246
3 p.
artikel
18 Chicken DOPA Peters, F.E.
1991
2 C p. 44-
1 p.
artikel
19 Community nutritional assessment with special reference to less technically developed countries Branca, Francesco
1991
2 C p. 45-
1 p.
artikel
20 Contains products of gene technology Jones, Leighton
1991
2 C p. 183-184
2 p.
artikel
21 Current issues in kosher foods Regenstein, Joe M.
1991
2 C p. 50-54
5 p.
artikel
22 Databases for chemistry and molecular biology Bleasby, A.J.
1991
2 C p. 297-300
4 p.
artikel
23 Databases in modern food microbiology Cole, Martin B.
1991
2 C p. 293-297
5 p.
artikel
24 Decontamination of mycotoxin-containing foods and feedstuffs Beaver, Rodney W.
1991
2 C p. 170-173
4 p.
artikel
25 Detecting irradiated foods Raffi, Jacques J.
1991
2 C p. 20-
1 p.
artikel
26 Developing alternative meat-curing systems Shahidi, Fereidoon
1991
2 C p. 219-222
4 p.
artikel
27 Development and efficacy of carbohydrate-electrolyte sports drinks Maughan, R.J.
1991
2 C p. 162-165
4 p.
artikel
28 Dietary fish oil claims O'Brien, John
1991
2 C p. 1-
1 p.
artikel
29 Dietary guidelines: their implications for the food industry Nesheim, M.C.
1991
2 C p. 138-140
3 p.
artikel
30 Dietary proteins, cholesterol metabolism and atherosclerosis (monographs on atherosclerosis, vol. 16) West, Clive E.
1991
2 C p. 132-133
2 p.
artikel
31 Disruption of macromolecular hydration — a possible origin of chilling destabilization of biopolymers Frenkel, Chaim
1991
2 C p. 39-42
4 p.
artikel
32 DNA probes: applications in the food industry Leighton Jones, J.
1991
2 C p. 28-32
5 p.
artikel
33 Edible fats and oils processing: Basic principles and modern practices Snyder, Harry E.
1991
2 C p. 132-
1 p.
artikel
34 Editorial Board 1991
2 C p. i-
1 p.
artikel
35 Electrical detection of foodborne microorganisms Mirhabibollahi, B.
1991
2 C p. 62-66
5 p.
artikel
36 Enzyme engineering Pickersgill, Richard W.
1991
2 C p. 122-126
5 p.
artikel
37 Enzymes: monitors of food stability and quality Whitaker, John R.
1991
2 C p. 94-97
4 p.
artikel
38 Enzymes of psychrotrophs in raw food Venugopal, V.
1991
2 C p. 208-209
2 p.
artikel
39 European and US federal food regulations: current issues Smith, Jane
1991
2 C p. 236-240
5 p.
artikel
40 Flavour science and technology Chisholm, Mary G.
1991
2 C p. 155-156
2 p.
artikel
41 Folic acid metabolism in health and disease Price, John
1991
2 C p. 260-
1 p.
artikel
42 Foodborne diseases Mossel, D.A.A.
1991
2 C p. 105-
1 p.
artikel
43 Foodborne listeriosis (proceedings of a symposium on September 7, 1988 in Wiesbaden, FRG) Collins-Thompson, D.L.
1991
2 C p. 134-
1 p.
artikel
44 Food descriptions using taxonomy and the ‘Langual’ system Pennington, Jean A.T.
1991
2 C p. 285-288
4 p.
artikel
45 Food flavourings Potter, Richard H.
1991
2 C p. 181-
1 p.
artikel
46 Food flavours part C: The flavour of fruits O'Connor, T.P.
1991
2 C p. 232-
1 p.
artikel
47 Food gels O'Sullivan, Michael
1991
2 C p. 76-
1 p.
artikel
48 Food irradiation and the chemist Sjöberg, Anna-Maija
1991
2 C p. 306-
1 p.
artikel
49 Food science and cooperative extension: a view of the past and a vision for the 21st century Schaffner, Donald W.
1991
2 C p. 108-109
2 p.
artikel
50 Fouling of heat exchangers in the food industry: a chemical engineering prespective Fryer, P.J.
1991
2 C p. 33-37
5 p.
artikel
51 FoxPro database management system Zaror, Claudio A.
1991
2 C p. 103-104
2 p.
artikel
52 Functional additives for bakery foods Bent, A.J.
1991
2 C p. 210-
1 p.
artikel
53 Gel electrophoresis of proteins — a practical approach (2nd edn) Joseph Kiely, L.
1991
2 C p. 230-231
2 p.
artikel
54 Gene probes for bacteria Jones, Leighton
1991
2 C p. 133-134
2 p.
artikel
55 Going online Buxton, Andrew
1991
2 C p. 266-268
3 p.
artikel
56 Guide to food transport: Fish, meat and dairy products Cowell, N.D.
1991
2 C p. 157-
1 p.
artikel
57 Gums and stabilisers for the food industry 5 Taravel, François R.
1991
2 C p. 182-
1 p.
artikel
58 Handbook of breadmaking technology Ponte Jr, J.G.
1991
2 C p. 333-334
2 p.
artikel
59 Hans-Ulrich Aeschbacher (1942–1991) Acheson, Ruth
1991
2 C p. 208-
1 p.
artikel
60 Improving the image of food science O'Brien, John
1991
2 C p. 213-
1 p.
artikel
61 Industrialization of indigenous fermented foods Kadam, S.S.
1991
2 C p. 231-
1 p.
artikel
62 Information technology and food composition databases Klensin, John C.
1991
2 C p. 279-282
4 p.
artikel
63 Intense sweeteners for the food industry: an overview Grenby, T.H.
1991
2 C p. 2-6
5 p.
artikel
64 Is oily fish good for the heart? Burr, Michael L.
1991
2 C p. 17-20
4 p.
artikel
65 Is there a biochemical basis for ‘nutrient need’? Hemilä, Harri
1991
2 C p. 73-
1 p.
artikel
66 Labelling dilemmas for the food scientist O'Brien, John
1991
2 C p. 235-
1 p.
artikel
67 Lipids, lipid peroxidation and human health Das, U.N.
1991
2 C p. 44-45
2 p.
artikel
68 Liquid chromatography/mass spectrometry: Techniques and applications Hartman, Thomas G.
1991
2 C p. 180-
1 p.
artikel
69 Listeriosis: biology and implications for the food industry Gahan, Cormac G.M.
1991
2 C p. 89-93
5 p.
artikel
70 Low-calorie fat substitutes Singhal, Rekha S.
1991
2 C p. 241-244
4 p.
artikel
71 Mechanisms of action of food preservation procedures Solberg, Myron
1991
2 C p. 155-
1 p.
artikel
72 Methods for the separation and concentration of bacteria from foods Payne, Martin J.
1991
2 C p. 315-319
5 p.
artikel
73 Microbiology illuminated: gene engineering and bioluminescence Stewart, Gordon S.A.B.
1991
2 C p. 7-10
4 p.
artikel
74 Microbiology of marine food products Gram, Lone
1991
2 C p. 259-260
2 p.
artikel
75 Micronutrients and health II: trace elements conference Shortt, C.
1991
2 C p. 227-230
4 p.
artikel
76 Modelling food systems O'Brien, John
1991
2 C p. 107-
1 p.
artikel
77 Modern lifestyles, lower energy intake and micronutrient status Southon, Susan
1991
2 C p. 258-259
2 p.
artikel
78 Modification of food proteins by covalent crosslinking Singh, Harjinder
1991
2 C p. 196-200
5 p.
artikel
79 Molecular microscopy — probing biological structure Morris, V.J.
1991
2 C p. 80-84
5 p.
artikel
80 Molecular modeling in food research: applications Kumosinski, Thomas F.
1991
2 C p. 190-193
4 p.
artikel
81 Molecular modeling in food research: technology and techniques Kumosinski, Thomas F.
1991
2 C p. 110-115
6 p.
artikel
82 Molecular modelling in food research: an exciting future O'Brien, John
1991
2 C p. 185-186
2 p.
artikel
83 Muscle and meat biochemistry 1991
2 C p. 105-106
2 p.
artikel
84 Mushroom mycelium as a potential source of food flavour Hadar, Yitzhak
1991
2 C p. 214-218
5 p.
artikel
85 Natural antioxidants for food use Pokorný, Jan
1991
2 C p. 223-227
5 p.
artikel
86 New developments in dietary fibre: Physiological, physicochemical and analytical aspects Faulks, R.M.
1991
2 C p. 210-
1 p.
artikel
87 New methods in mass spectrometry of proteins Beavis, Ronald
1991
2 C p. 251-253
3 p.
artikel
88 News 1991
2 C p. 47-
1 p.
artikel
89 News 1991
2 C p. 77-
1 p.
artikel
90 News 1991
2 C p. 135-
1 p.
artikel
91 News 1991
2 C p. 211-
1 p.
artikel
92 News 1991
2 C p. 158-159
2 p.
artikel
93 News 1991
2 C p. 233-234
2 p.
artikel
94 News 1991
2 C p. 262-263
2 p.
artikel
95 Non-nutrient databases Louekari, K.
1991
2 C p. 289-292
4 p.
artikel
96 Non-provitamin A activity of carotenoids: immunoenhancement Bendich, Adrianne
1991
2 C p. 127-130
4 p.
artikel
97 Novel liposome microencapsulation techniques for food applications Kim, Hye-Hyun Y.
1991
2 C p. 55-61
7 p.
artikel
98 Nutrition and the brain (Vol. 8) Crawford, Michael A.
1991
2 C p. 334-
1 p.
artikel
99 Oat β-glucan-physicochemical properties and physiological effects Wood, Peter J.
1991
2 C p. 311-314
4 p.
artikel
100 Omega-3 fatty acids in health and disease Hornstra, G.
1991
2 C p. 305-
1 p.
artikel
101 Optimization of deep-fat frying operations Blumenthal, Michael M.
1991
2 C p. 144-148
5 p.
artikel
102 Parallels between milk clotting and blood clotting: opportunities for milk-derived products Jollès, Pierre
1991
2 C p. 42-43
2 p.
artikel
103 Possibilities for in-line food analysis O'Brien, John
1991
2 C p. 309-310
2 p.
artikel
104 Problems in nutritional analysis O'Brien, John
1991
2 C p. 283-285
3 p.
artikel
105 Processing and packaging of heat preserved foods McCarthy, D.
1991
2 C p. 261-
1 p.
artikel
106 Protein engineering: Approaches to the manipulation of protein folding Sawyer, Lindsay
1991
2 C p. 75-76
2 p.
artikel
107 Protein structure, prediction and design Duffon, Mark
1991
2 C p. 261-262
2 p.
artikel
108 Proximate analysis of foods by mid-FTIR spectroscopy van de Voort, F.R.
1991
2 C p. 13-17
5 p.
artikel
109 PSA-System version 1.61 Clyne, J.
1991
2 C p. 130-131
2 p.
artikel
110 Psychological basis of sensory evaluation Piggott, J.R.
1991
2 C p. 46-
1 p.
artikel
111 Rapid methods for analysis of food and food raw material Macrae, R.
1991
2 C p. 181-182
2 p.
artikel
112 Rating published research O'Brien, John
1991
2 C p. 49-
1 p.
artikel
113 Recent developments in the search for methods of assessing zinc status El-Khoury, Antoine E.
1991
2 C p. 10-12
3 p.
artikel
114 Reply from Grootveld Grootveld, Martin
1991
2 C p. 21-
1 p.
artikel
115 Rheological measurement of fluid elasticity during extrusion cooking Padmanabhan, Mahesh
1991
2 C p. 149-151
3 p.
artikel
116 Role of lipid peroxidation in the mechanism of membrane-associated disorders in edible plant tissue Shewfelt, R.L.
1991
2 C p. 152-154
3 p.
artikel
117 Solid-state pH sensors for food applications Kress-Rogers, Erika
1991
2 C p. 320-324
5 p.
artikel
118 The application of EEG measurements to the study of sensory responses to odours Van Toller, Steve
1991
2 C p. 173-175
3 p.
artikel
119 The BURP index Duke, James A.
1991
2 C p. 22-23
2 p.
artikel
120 The business of R & D O'Brien, John
1991
2 C p. 161-
1 p.
artikel
121 The chemistry and technology of edible oils and fats and their high fat products Hamilton, R.J.
1991
2 C p. 106-
1 p.
artikel
122 The development and use of novel yeast strains for food and drink manufacture Chapman, J.W.
1991
2 C p. 176-180
5 p.
artikel
123 The effect of dietary garlic on the development of cardiovascular disease Kritchevsky, David
1991
2 C p. 141-144
4 p.
artikel
124 The Foodline scientific and technical, marketing and legislation databases Kernon, Julia M.
1991
2 C p. 276-278
3 p.
artikel
125 The FOOD PROCESSOR II nutrition & diet analysis system version 3.04 plus Shortt, Colette
1991
2 C p. 74-75
2 p.
artikel
126 The IFIS food science and technology bibliographic databases Hill, Sue
1991
2 C p. 269-271
3 p.
artikel
127 The impact of low-fat foods on energy and nutrient intakes Rolls, Barbara J.
1991
2 C p. 325-328
4 p.
artikel
128 The influence of dietary protein and amino acids on brain function Fernstrom, John D.
1991
2 C p. 201-204
4 p.
artikel
129 The manufacture of food ingredients using plant cell and tissue cultures Stafford, Angela
1991
2 C p. 116-122
7 p.
artikel
130 The polymerase chain reaction O'Brien, John
1991
2 C p. 27-
1 p.
artikel
131 The power behind the keyboard O'Brien, John
1991
2 C p. 265-
1 p.
artikel
132 The preservation of food by irradiation Stevenson, Hilary
1991
2 C p. 305-306
2 p.
artikel
133 The 23rd international dairy congress Fox, P.F.
1991
2 C p. 37-38
2 p.
artikel
134 Thermal analysis of foods Roos, Yrjö
1991
2 C p. 307-
1 p.
artikel
135 Thermal generation of aromas (ACS symposium series no. 409) Nursten, H.E.
1991
2 C p. 255-258
4 p.
artikel
136 The role of fats in human nutrition (2nd edn) Bjerve, Kristian S.
1991
2 C p. 156-157
2 p.
artikel
137 Third symposium on lactic acid bacteria Condon, Séamus
1991
2 C p. 67-68
2 p.
artikel
138 Trehalose, a new approach to premium dried foods Roser, Bruce
1991
2 C p. 166-169
4 p.
artikel
139 US agricultural R & D funding increased 1991
2 C p. 25-
1 p.
artikel
140 US FDA rules on health claims for foods McNamara, Stephen H.
1991
2 C p. 186-189
4 p.
artikel
141 Vegetable processing Ros, Gaspar
1991
2 C p. 157-158
2 p.
artikel
142 Water activity: a credible measure of food safety and quality? Franks, Felix
1991
2 C p. 68-72
5 p.
artikel
143 What is biotechnology? O'Brien, John
1991
2 C p. 137-
1 p.
artikel
144 What is dietary fibre? Schweizer, Thomas F.
1991
2 C p. 254-255
2 p.
artikel
145 What is dietary fibre? Cummings, John H.
1991
2 C p. 99-103
5 p.
artikel
                             145 gevonden resultaten
 
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