| 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
|
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