| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A study on the mechanism of browning in mei liqueur using model solutions
|
Liu, Shih-Chuan
|
|
2003
|
36 |
6 |
p. 579-585
7 p.
|
artikel
|
| 2 |
Cereal-based fermented foods and beverages
|
Blandino, A.
|
|
2003
|
36 |
6 |
p. 527-543
17 p.
|
artikel
|
| 3 |
Comparison of selected methods of assessing freshness quality and remaining storage life of iced gilthead sea bream (Sparus aurata)
|
Lougovois, Vladimiros P.
|
|
2003
|
36 |
6 |
p. 551-560
10 p.
|
artikel
|
| 4 |
Conference calendar
|
|
|
2003
|
36 |
6 |
p. 645-648
4 p.
|
artikel
|
| 5 |
Editorial Board
|
|
|
2003
|
36 |
6 |
p. IFC-
1 p.
|
artikel
|
| 6 |
Effect of rice storage on pasting properties of rice flour
|
Zhou, Zhongkai
|
|
2003
|
36 |
6 |
p. 625-634
10 p.
|
artikel
|
| 7 |
Flour quality and pentosan prepared by polishing wheat grain on breadmaking
|
Maeda, T
|
|
2003
|
36 |
6 |
p. 603-610
8 p.
|
artikel
|
| 8 |
Humidity change and its effects on baking in an electrically heated air jet impingement oven
|
Xue, J.
|
|
2003
|
36 |
6 |
p. 561-569
9 p.
|
artikel
|
| 9 |
Influence of osmotic dehydration and freezing on the volatile profile of kiwi fruit
|
Talens, P
|
|
2003
|
36 |
6 |
p. 635-642
8 p.
|
artikel
|
| 10 |
Mechanism of pyrazole formation in [13C-2] labeled glycine model systems: N–N bond formation during Maillard reaction
|
Yaylayan, Varoujan A.
|
|
2003
|
36 |
6 |
p. 571-577
7 p.
|
artikel
|
| 11 |
Metal Contamination of Food—Its Significance for Food Quality and Human Health
|
Kitts, David D
|
|
2003
|
36 |
6 |
p. 643-
1 p.
|
artikel
|
| 12 |
Multiple forms of phenol oxidase from Kolkhida tea leaves (Camelia Sinensis L.) and Mycelia Sterilia IBR 35219/2 and their role in tea production
|
Pruidze, G.N
|
|
2003
|
36 |
6 |
p. 587-595
9 p.
|
artikel
|
| 13 |
Pectins and their Manipulation
|
Nakai, Shuryo
|
|
2003
|
36 |
6 |
p. 643-
1 p.
|
artikel
|
| 14 |
Photometry of light passing longitudinally along red and white pork muscle fibers at pH 5.5 and 7.0
|
Swatland, H.J.
|
|
2003
|
36 |
6 |
p. 545-549
5 p.
|
artikel
|
| 15 |
Preparation of fermentable lingonberry juice through removal of benzoic acid by Saccharomyces cerevisiae yeast
|
Visti, Arto
|
|
2003
|
36 |
6 |
p. 597-602
6 p.
|
artikel
|
| 16 |
Time-dependent uptake and antiperoxidative potential of lycopene in multilamellar liposomes
|
Balachandran, B
|
|
2003
|
36 |
6 |
p. 611-616
6 p.
|
artikel
|
| 17 |
Using neural networks to predict thermal conductivity of food as a function of moisture content, temperature and apparent porosity
|
Sablani, Shyam S
|
|
2003
|
36 |
6 |
p. 617-623
7 p.
|
artikel
|
Tijdschrift beschrijving