no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
1 |
Characteristics and gel properties of muscles from sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) caught in Thailand
|
Chaijan, Manat |
|
2004 |
37 |
10 |
p. 1021-1030 10 p. |
article |
2 |
Characterization and CFD modelling of air temperature and velocity profiles in an industrial biscuit baking tunnel oven
|
Mirade, P.S. |
|
2004 |
37 |
10 |
p. 1031-1039 9 p. |
article |
3 |
Characterization of Listeria spp. isolated from ready-to-eat products in Argentina using SDS–PAGE and restriction endonuclease
|
Pellicer, K.E. |
|
2004 |
37 |
10 |
p. 1013-1019 7 p. |
article |
4 |
Differential scanning calorimetry study of pressure/temperature processed β-lactoglobulin: The effect of dextran sulphate
|
Aouzelleg, Amar |
|
2004 |
37 |
10 |
p. 933-940 8 p. |
article |
5 |
Editorial board
|
|
|
2004 |
37 |
10 |
p. IFC- 1 p. |
article |
6 |
Influence of handling procedures and biological factors on the QIM evaluation of whole herring (Clupea harengus L.)
|
Nielsen, Durita |
|
2004 |
37 |
10 |
p. 975-983 9 p. |
article |
7 |
Influence of SFC, microstructure and polymorphism on texture (hardness) of binary blends of fats involved in the preparation of industrial shortenings
|
Braipson-Danthine, Sabine |
|
2004 |
37 |
10 |
p. 941-948 8 p. |
article |
8 |
Microbial reduction and storage quality of fresh-cut cilantro washed with acidic electrolyzed water and aqueous ozone
|
Wang, Hua |
|
2004 |
37 |
10 |
p. 949-956 8 p. |
article |
9 |
Occurrence of fumonisins in foods
|
Soriano, J.M. |
|
2004 |
37 |
10 |
p. 985-1000 16 p. |
article |
10 |
Prediction of moisture transfer parameters for microwave drying of lactose powder using Bi–G drying correlation
|
McMinn, W.A.M. |
|
2004 |
37 |
10 |
p. 1041-1047 7 p. |
article |
11 |
Production of lipase-catalyzed structured lipids from safflower oil with conjugated linoleic acid and oxidation studies with rosemary extracts
|
Lee, Jeung-Hee |
|
2004 |
37 |
10 |
p. 967-974 8 p. |
article |
12 |
Rehydration of salt-cured cod using injection and tumbling technologies
|
Bjørkevoll, Ingebrigt |
|
2004 |
37 |
10 |
p. 925-931 7 p. |
article |
13 |
Sorption isotherms and the state diagram for evaluating stability criteria of abalone
|
Sablani, S.S. |
|
2004 |
37 |
10 |
p. 915-924 10 p. |
article |
14 |
Volume contents and author index
|
|
|
2004 |
37 |
10 |
p. V-XV nvt p. |
article |
15 |
Water status of cooked white salted noodles evaluated by MRI
|
Lai, Hsi-Mei |
|
2004 |
37 |
10 |
p. 957-966 10 p. |
article |
16 |
X-ray micro-computed tomography of cellular food products
|
Lim, K.S. |
|
2004 |
37 |
10 |
p. 1001-1012 12 p. |
article |