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 |