| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Amorphous Foods and Pharmaceutical Systems
|
Ramaswamy, H.S.
|
|
2003
|
36 |
9-10 |
p. 1089-1090
2 p.
|
artikel
|
| 2 |
A theoretical note on estimating the number of recoverable spores from survival curves having an ‘activation shoulder’
|
Corradini, Maria G.
|
|
2003
|
36 |
9-10 |
p. 1007-1013
7 p.
|
artikel
|
| 3 |
Bacterial growth on chicken eggs in various storage environments
|
Theron, H
|
|
2003
|
36 |
9-10 |
p. 969-975
7 p.
|
artikel
|
| 4 |
Conference calendar
|
|
|
2003
|
36 |
9-10 |
p. 1090-1092
3 p.
|
artikel
|
| 5 |
Edible coating materials—their properties and use in the fortification of rice with folic acid
|
Shrestha, Ashok K.
|
|
2003
|
36 |
9-10 |
p. 921-928
8 p.
|
artikel
|
| 6 |
Editorial Board
|
|
|
2003
|
36 |
9-10 |
p. IFC-
1 p.
|
artikel
|
| 7 |
Effect of fruit blanching on phenolics and radical scavenging activity of highbush blueberry juice
|
Rossi, Margherita
|
|
2003
|
36 |
9-10 |
p. 999-1005
7 p.
|
artikel
|
| 8 |
Effects of different heat treatments on the furosine content in fresh filled pasta
|
Zardetto, Stefano
|
|
2003
|
36 |
9-10 |
p. 877-883
7 p.
|
artikel
|
| 9 |
Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus)
|
Wu, Hui-Chun
|
|
2003
|
36 |
9-10 |
p. 949-957
9 p.
|
artikel
|
| 10 |
Heat-activated proteolysis in lizardfish (Saurida tumbil) muscle
|
Benjakul, Soottawat
|
|
2003
|
36 |
9-10 |
p. 1021-1028
8 p.
|
artikel
|
| 11 |
High pressure treatment decelerates the lipolysis in a caprine cheese
|
Saldo, Jordi
|
|
2003
|
36 |
9-10 |
p. 1061-1068
8 p.
|
artikel
|
| 12 |
Identification of fish species in dried fish products by immunostaining using anti-myosin light chain antiserum
|
Ochiai, Y
|
|
2003
|
36 |
9-10 |
p. 1029-1035
7 p.
|
artikel
|
| 13 |
Impact of sorbitol on the thermostability and heat-induced gelation of bovine serum albumin
|
Baier, Stefan K.
|
|
2003
|
36 |
9-10 |
p. 1081-1087
7 p.
|
artikel
|
| 14 |
Kinetics of the Mn2+ ion and the free radical observed in γ-irradiated soybean (Glycine max L.)
|
Polat, Mustafa
|
|
2003
|
36 |
9-10 |
p. 1073-1080
8 p.
|
artikel
|
| 15 |
Lactic acid starter and probiotic bacteria: a comparative “in vitro” study of probiotic characteristics and biological barrier resistance
|
Vinderola, C.G.
|
|
2003
|
36 |
9-10 |
p. 895-904
10 p.
|
artikel
|
| 16 |
Lard uptake and its detection in selected food products deep-fried in lard
|
Marikkar, J.M.N.
|
|
2003
|
36 |
9-10 |
p. 1047-1060
14 p.
|
artikel
|
| 17 |
Modelling the mass transfer during convective, microwave and combined microwave-convective drying of solid slabs and cylinders
|
McMinn, W.A.M.
|
|
2003
|
36 |
9-10 |
p. 977-983
7 p.
|
artikel
|
| 18 |
Moisture barrier properties and morphology of mesquite gum–candelilla wax based edible emulsion coatings
|
Bosquez-Molina, E.
|
|
2003
|
36 |
9-10 |
p. 885-893
9 p.
|
artikel
|
| 19 |
Monounsaturated fatty acid oligomerization is responsible for the agglutination activity of heated virgin olive oil
|
Patrikios, Ioannis S.
|
|
2003
|
36 |
9-10 |
p. 985-990
6 p.
|
artikel
|
| 20 |
Ni catalyst promotion of a Cis-selective Pd catalyst for canola oil hydrogenation
|
Wright, A.J
|
|
2003
|
36 |
9-10 |
p. 1069-1072
4 p.
|
artikel
|
| 21 |
Nisin release from films is affected by both protein type and film-forming method
|
Dawson, P.L
|
|
2003
|
36 |
9-10 |
p. 959-968
10 p.
|
artikel
|
| 22 |
Non-linear viscoelasticity modeling of tomato paste products
|
Valencia, C.
|
|
2003
|
36 |
9-10 |
p. 911-919
9 p.
|
artikel
|
| 23 |
Physiological properties of Lactobacillus paracasei, L. danicus and L. curvatus strains isolated from Estonian semi-hard cheese
|
Kask, Signe
|
|
2003
|
36 |
9-10 |
p. 1037-1046
10 p.
|
artikel
|
| 24 |
Pressure-induced thermotolerance of Lactobacillus rhamnosus GG
|
Ananta, Edwin
|
|
2003
|
36 |
9-10 |
p. 991-997
7 p.
|
artikel
|
| 25 |
Pressurized solvent extraction of wheat germ oil
|
Dunford, Nurhan Turgut
|
|
2003
|
36 |
9-10 |
p. 905-909
5 p.
|
artikel
|
| 26 |
Relative effects of cultivar, heat-treatment and sucrose content on the sensory properties of blackcurrant juice
|
Brennan, Rex M.
|
|
2003
|
36 |
9-10 |
p. 1015-1020
6 p.
|
artikel
|
| 27 |
The effect of dietary poultry litter supplementation on beef chemical, cooking, and palatability properties and consumer acceptance
|
Jeremiah, L.E.
|
|
2003
|
36 |
9-10 |
p. 943-948
6 p.
|
artikel
|
| 28 |
The effects of postmortem product handling and aging time on beef palatability
|
Jeremiah, L.E
|
|
2003
|
36 |
9-10 |
p. 929-941
13 p.
|
artikel
|
| 29 |
Volume Contents
|
|
|
2003
|
36 |
9-10 |
p. I-VII
nvt p.
|
artikel
|
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