| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Anthocyanins and flavonoids from shredded red onion and changes during storage in perforated films
|
Ferreres, Federico
|
|
1996
|
29 |
3-4 |
p. 389-395
7 p.
|
artikel
|
| 2 |
A rapid method (SFE-TLC) for the identification of irradiated chicken
|
Rahman, R.
|
|
1996
|
29 |
3-4 |
p. 301-307
7 p.
|
artikel
|
| 3 |
Chemical and sensory effects of a Lactobacillus adjunct in Cheddar cheese
|
Drake, M.A.
|
|
1996
|
29 |
3-4 |
p. 381-387
7 p.
|
artikel
|
| 4 |
Conference calendar
|
|
|
1996
|
29 |
3-4 |
p. 417-421
5 p.
|
artikel
|
| 5 |
Effect of cooking on residues of ormetoprim and sulfadimethoxine in the muscle of channel catfish
|
Xu, Dehai
|
|
1996
|
29 |
3-4 |
p. 339-344
6 p.
|
artikel
|
| 6 |
Effects of dietary fiber and tannins on protein utilization in dry beans (Phaseolus vulgaris)
|
Hughes, Joe S.
|
|
1996
|
29 |
3-4 |
p. 331-338
8 p.
|
artikel
|
| 7 |
Flavor quality and texture of modified fatty acid high monoene, low saturate butter
|
Lin, M.P.
|
|
1996
|
29 |
3-4 |
p. 367-371
5 p.
|
artikel
|
| 8 |
Influence of particle characteristics on fluid-to-particle heat transfer coefficient in a pilot scale holding tube simulator
|
Ramaswamy, H.S.
|
|
1996
|
29 |
3-4 |
p. 291-300
10 p.
|
artikel
|
| 9 |
Kinetics of lycopene degradation in tomato pulp solids under different processing and storage conditions
|
Sharma, Shri K.
|
|
1996
|
29 |
3-4 |
p. 309-315
7 p.
|
artikel
|
| 10 |
Modern analyses and binding studies of flavour volatiles with particular reference to dairy protein products
|
Stevenson, R.J.
|
|
1996
|
29 |
3-4 |
p. 265-290
26 p.
|
artikel
|
| 11 |
Osmotic dehydration of pineapple: kinetics and product quality
|
Silveira, Expedito T.F.
|
|
1996
|
29 |
3-4 |
p. 227-233
7 p.
|
artikel
|
| 12 |
Physicochemical characteristics of flaxseed gum
|
Cui, W.
|
|
1996
|
29 |
3-4 |
p. 397-402
6 p.
|
artikel
|
| 13 |
Production of yoghurt from sheep's milk which had been concentrated by reverse osmosis and stored frozen. 2. Compositional, microbiological, sensory and physical characteristics of yoghurt
|
Voutsinas, Leandros P.
|
|
1996
|
29 |
3-4 |
p. 411-416
6 p.
|
artikel
|
| 14 |
Production of yoghurt from sheep's milk which had been concentrated by reverse osmosis and stored frozen. 1. Physicochemical, microbiological and physical stability characteristics of concentrates
|
Voutsinas, Leandros P
|
|
1996
|
29 |
3-4 |
p. 403-409
7 p.
|
artikel
|
| 15 |
Reduction of adhesion of a Lactobacillus sp. to collagen sausage casing by proteins
|
Barriga, M.I.
|
|
1996
|
29 |
3-4 |
p. 249-257
9 p.
|
artikel
|
| 16 |
Seasonal effect on pale soft exudative (PSE) occurrence in young turkey breast meat
|
McCurdy, R.D.
|
|
1996
|
29 |
3-4 |
p. 363-366
4 p.
|
artikel
|
| 17 |
Sedimentation clarification of Garnacha musts. Consumption of amino acids during fermentation and aging
|
Ancín, Carmen
|
|
1996
|
29 |
3-4 |
p. 345-353
9 p.
|
artikel
|
| 18 |
Sensory and compositional profiles of British Columbia Chardonnay and Pinot noir wines
|
Cliff, M.A.
|
|
1996
|
29 |
3-4 |
p. 317-323
7 p.
|
artikel
|
| 19 |
Strains selection of baker's yeast with improved technological properties
|
Angelov, A.I.
|
|
1996
|
29 |
3-4 |
p. 235-239
5 p.
|
artikel
|
| 20 |
Studies of the effect of ethylene diamine tetraacetic acid (EDTA) on sorbic acid degradation
|
Campos, Carmen A.
|
|
1996
|
29 |
3-4 |
p. 259-264
6 p.
|
artikel
|
| 21 |
Tea preparation and its influence on methylxanthine concentration
|
Hicks, Monique B.
|
|
1996
|
29 |
3-4 |
p. 325-330
6 p.
|
artikel
|
| 22 |
The chemical composition of 80 pure maple syrup samples produced in North America
|
Stuckel, Jackie G.
|
|
1996
|
29 |
3-4 |
p. 373-379
7 p.
|
artikel
|
| 23 |
Thermal inactivation of bacteria—a new predictive model for the combined effect of three environmental factors: temperature, pH and water activity
|
Cerf, O.
|
|
1996
|
29 |
3-4 |
p. 219-226
8 p.
|
artikel
|
| 24 |
The stabilization of white wines by adsorption of phenolic compounds on chitin and chitosan
|
Spagna, Giovanni
|
|
1996
|
29 |
3-4 |
p. 241-248
8 p.
|
artikel
|
| 25 |
Use of carrageenan and konjac flour gel in low-fat restructured pork nuggets
|
Berry, B.W.
|
|
1996
|
29 |
3-4 |
p. 355-362
8 p.
|
artikel
|
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