| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Food Emulsions and Foams: Interfaces, Interactions and Stability. E. Dickinson, J.M. Rodrı́guez Patino (Eds.); Royal Society of Chemistry, 1999, x+390 pages, ISBN 0-85404-753-0, £85
|
Li-Chan, Eunice C.Y.
|
|
1999
|
32 |
5 |
p. 381-
1 p.
|
article
|
| 2 |
Free radical scavenging effect of anthocyanins in red wines
|
Saint-Cricq de Gaulejac, Nathalie
|
|
1999
|
32 |
5 |
p. 327-333
7 p.
|
article
|
| 3 |
Non-enzymatic browning in peach puree during heating
|
Garza, S.
|
|
1999
|
32 |
5 |
p. 335-343
9 p.
|
article
|
| 4 |
Predictive modelling of Enterobacter sakazakii inactivation in bovine milk during high-temperature short-time pasteurization
|
Nazarowec-White, M.
|
|
1999
|
32 |
5 |
p. 375-379
5 p.
|
article
|
| 5 |
Rheology of tapioca starch
|
Chen, C.R.
|
|
1999
|
32 |
5 |
p. 319-325
7 p.
|
article
|
| 6 |
Screening of selected flavonoids and phenolic acids in 19 berries
|
Häkkinen, S.
|
|
1999
|
32 |
5 |
p. 345-353
9 p.
|
article
|
| 7 |
Starch from Alberta potatoes: wet-isolation and some physicochemical properties
|
Vasanthan, T
|
|
1999
|
32 |
5 |
p. 355-365
11 p.
|
article
|
| 8 |
Using biopolymer blends for shrimp feedstuff microencapsulation — I. Microcapsule particle size, morphology and microstructure
|
Pedroza-Islas, R.
|
|
1999
|
32 |
5 |
p. 367-374
8 p.
|
article
|
Journal description