nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
A comparison of IgG and IgG1 activity in an early milk concentrate from non-immunised cows and a milk from hyperimmunised animals
|
McConnell, Michelle A |
|
2001 |
34 |
2-3 |
p. 255-261 7 p. |
artikel |
2 |
Angiotensin I-converting enzyme inhibitor from Grifola frondosa
|
Choi, H.S |
|
2001 |
34 |
2-3 |
p. 177-182 6 p. |
artikel |
3 |
Antioxidant activity of extracts from Gevuina avellana and Rosa rubiginosa defatted seeds
|
Moure, Andrés |
|
2001 |
34 |
2-3 |
p. 103-109 7 p. |
artikel |
4 |
Characterization of hydrolysates produced by mild-acid treatment and enzymatic hydrolysis of defatted soybean flour
|
Lee, Jin-Yeol |
|
2001 |
34 |
2-3 |
p. 217-222 6 p. |
artikel |
5 |
Chlorophyll stability in spinach dehydrated by freeze-drying and controlled low-temperature vacuum dehydration
|
An-Erl King, V. |
|
2001 |
34 |
2-3 |
p. 167-175 9 p. |
artikel |
6 |
Conference calendar
|
|
|
2001 |
34 |
2-3 |
p. 263-267 5 p. |
artikel |
7 |
Contributions of cellular components to the rheological behaviour of kiwifruit
|
Rojas, A.M |
|
2001 |
34 |
2-3 |
p. 189-195 7 p. |
artikel |
8 |
Determination of flavonols in green and black tea leaves and green tea infusions by high-performance liquid chromatography
|
Wang, Huafu |
|
2001 |
34 |
2-3 |
p. 223-227 5 p. |
artikel |
9 |
Effects of carrageenan on thermal stability of proteins from chicken thigh and breast muscles
|
Amako, Donatus E.N |
|
2001 |
34 |
2-3 |
p. 247-253 7 p. |
artikel |
10 |
Effects of processing conditions on the quality of vacuum fried apple chips
|
Shyu, Shyi-Liang |
|
2001 |
34 |
2-3 |
p. 133-142 10 p. |
artikel |
11 |
Instability of carotenoids is a reason for their promotion on lipid oxidation
|
Subagio, A |
|
2001 |
34 |
2-3 |
p. 183-188 6 p. |
artikel |
12 |
Lipid classes and triacylglycerols in coffee samples from Brazil: effects of coffee type and drying procedures
|
Jham, Gulab N. |
|
2001 |
34 |
2-3 |
p. 111-115 5 p. |
artikel |
13 |
Manufacture of heat and acid coagulated cheese from ultrafiltered milk retentates
|
Hydamaka, A.W |
|
2001 |
34 |
2-3 |
p. 197-205 9 p. |
artikel |
14 |
Modification of ovalbumin with oligogalacturonic acids through the Maillard reaction
|
Aoki, Takayoshi |
|
2001 |
34 |
2-3 |
p. 127-132 6 p. |
artikel |
15 |
Moisture sorption properties of smoked chicken sausages from spent hen meat
|
Singh, R.R.B. |
|
2001 |
34 |
2-3 |
p. 143-148 6 p. |
artikel |
16 |
Physiology of pre-cut mango. I. ACC and ACC oxidase activity of slices subjected to osmotic dehydration
|
Tovar, Beatrı́z |
|
2001 |
34 |
2-3 |
p. 207-215 9 p. |
artikel |
17 |
Recovery of used frying oils with adsorbent combinations: refrying and frequent oil replenishment
|
Lin, Song |
|
2001 |
34 |
2-3 |
p. 159-166 8 p. |
artikel |
18 |
Some structural properties of ovalbumin heated at 80°C in the dry state
|
Matsudomi, Naotoshi |
|
2001 |
34 |
2-3 |
p. 229-235 7 p. |
artikel |
19 |
Spectrophotometry of polarised light transmitted through and reflected from slices of turkey breast meat in relation to pH and fluid losses
|
Swatland, H.J. |
|
2001 |
34 |
2-3 |
p. 117-121 5 p. |
artikel |
20 |
State diagram of apple slices: glass transition and freezing curves
|
Bai, Yan |
|
2001 |
34 |
2-3 |
p. 89-95 7 p. |
artikel |
21 |
Survival of Clostridium botulinum in modified atmosphere packaged fresh whole North American ginseng roots
|
Macura, Dragan |
|
2001 |
34 |
2-3 |
p. 123-125 3 p. |
artikel |
22 |
Textural analysis of fat reduced vanilla ice cream products
|
Aime, D.B |
|
2001 |
34 |
2-3 |
p. 237-246 10 p. |
artikel |
23 |
Using fluid whey in comminuted meat products: effects on technological, chemical and sensory properties of frankfurter-type sausages
|
Yetim, H |
|
2001 |
34 |
2-3 |
p. 97-101 5 p. |
artikel |
24 |
Volatile flavour composition of cooked by-product blends of chicken, beef and pork: a quantitative GC–MS investigation
|
Wettasinghe, Mahinda |
|
2001 |
34 |
2-3 |
p. 149-158 10 p. |
artikel |