| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Antioxidant properties of several specialty mushrooms
|
Mau, Jeng-Leun
|
|
2002
|
35 |
6 |
p. 519-526
8 p.
|
artikel
|
| 2 |
Changes in the halophilic amine forming bacterial flora during salt-drying of sardines (Sardinella gibbosa)
|
Lakshmanan, R.
|
|
2002
|
35 |
6 |
p. 541-546
6 p.
|
artikel
|
| 3 |
Coalescence of o/w emulsions stabilized by whey and isolate soybean proteins. Influence of thermal denaturation, salt addition and competitive interfacial adsorption
|
Mitidieri, Flavio E.
|
|
2002
|
35 |
6 |
p. 547-557
11 p.
|
artikel
|
| 4 |
Evaluation of oxygen content in commercial modified atmosphere packs (MAP) of processed cooked meats
|
Smiddy, Mary
|
|
2002
|
35 |
6 |
p. 571-575
5 p.
|
artikel
|
| 5 |
Folate concentrations of fast foods measured by trienzyme extraction method
|
Johnston, Kelley E
|
|
2002
|
35 |
6 |
p. 565-569
5 p.
|
artikel
|
| 6 |
Hydrolysates of native and modified soy protein isolates: structural characteristics, solubility and foaming properties
|
Molina Ortiz, Sara E
|
|
2002
|
35 |
6 |
p. 511-518
8 p.
|
artikel
|
| 7 |
Influence of dietary vitamin E and selenium on muscle fatty acid composition in pigs
|
Nuernberg, Karin
|
|
2002
|
35 |
6 |
p. 505-510
6 p.
|
artikel
|
| 8 |
Lipid extracts isolated from heat processed food show a strong agglutinating activity against human red blood cells
|
Patrikios, I.S
|
|
2002
|
35 |
6 |
p. 535-540
6 p.
|
artikel
|
| 9 |
Maillard reaction in enteral formula processing: furosine, loss of o-phthaldialdehyde reactivity, and fluorescence
|
Angel Rufian-Henares, Jose
|
|
2002
|
35 |
6 |
p. 527-533
7 p.
|
artikel
|
| 10 |
Modelling of aflatoxin production by Aspergillus parasiticus in a solid medium at different temperatures, pH and propionic acid concentrations
|
Molina, Mónica
|
|
2002
|
35 |
6 |
p. 585-594
10 p.
|
artikel
|
| 11 |
Optical dispersion through muscle fibers isolated from pork
|
Swatland, H.J
|
|
2002
|
35 |
6 |
p. 559-564
6 p.
|
artikel
|
| 12 |
Science and Civilization in China, Volume 6, Part V: Fermentations and Food Science
|
Fukushima, Danji
|
|
2002
|
35 |
6 |
p. 595-596
2 p.
|
artikel
|
| 13 |
Use of oxygen sensors for the non-destructive measurement of the oxygen content in modified atmosphere and vacuum packs of cooked chicken patties; impact of oxygen content on lipid oxidation
|
Smiddy, M
|
|
2002
|
35 |
6 |
p. 577-584
8 p.
|
artikel
|
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