| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Antioxidant activity of a peptide isolated from Alaska pollack (Theragra chalcogramma) frame protein hydrolysate
|
Je, Jae-Young
|
|
2005
|
38 |
1 |
p. 45-50
6 p.
|
artikel
|
| 2 |
Canadian terroir: sensory characterization of Chardonnay in the Niagara Peninsula
|
Schlosser, J.
|
|
2005
|
38 |
1 |
p. 11-18
8 p.
|
artikel
|
| 3 |
Color changes and acrylamide formation in fried potato slices
|
Pedreschi, Franco
|
|
2005
|
38 |
1 |
p. 1-9
9 p.
|
artikel
|
| 4 |
Editorial board
|
|
|
2005
|
38 |
1 |
p. IFC-
1 p.
|
artikel
|
| 5 |
Effect of chitosan and microbial transglutaminase on the gel forming ability of horse mackerel (Trachurus spp.) muscle under high pressure
|
Carmen Gómez-Guillén, M.
|
|
2005
|
38 |
1 |
p. 103-110
8 p.
|
artikel
|
| 6 |
Essential oil composition and antimicrobial activity of Origanum majorana L. extracts obtained with ethyl alcohol and supercritical carbon dioxide
|
Vági, E.
|
|
2005
|
38 |
1 |
p. 51-57
7 p.
|
artikel
|
| 7 |
Establishment of an internal transcribed spacer (ITS) sequence-based differentiation identification procedure for mei (Prunus mume) and plum (Prunus salicina) and its use to detect adulteration in preserved fruits
|
Ng, Chang-Chai
|
|
2005
|
38 |
1 |
p. 95-101
7 p.
|
artikel
|
| 8 |
Image analysis of changes in surface color of chocolate
|
Briones, Vilbett
|
|
2005
|
38 |
1 |
p. 87-94
8 p.
|
artikel
|
| 9 |
Improvement of the breadmaking quality of wheat flour by the hyperthermophilic xylanase B from Thermotoga maritima
|
Jiang, Zhengqiang
|
|
2005
|
38 |
1 |
p. 37-43
7 p.
|
artikel
|
| 10 |
On the induction of cold acclimation in carrots (Daucus carota L.) and its influence on storage performance
|
Gómez Galindo, Federico
|
|
2005
|
38 |
1 |
p. 29-36
8 p.
|
artikel
|
| 11 |
Sensory odour profiling and physical characteristics of edible oil blends during frying
|
Ravi, R.
|
|
2005
|
38 |
1 |
p. 59-68
10 p.
|
artikel
|
| 12 |
Spices as influencers of body metabolism: an overview of three decades of research
|
Srinivasan, Krishnapura
|
|
2005
|
38 |
1 |
p. 77-86
10 p.
|
artikel
|
| 13 |
Stress-relaxation test to evaluate textural quality of frozen stored Cape hake (M. capensis and M. paradoxus)
|
Herrero, Ana M.
|
|
2005
|
38 |
1 |
p. 69-76
8 p.
|
artikel
|
| 14 |
The change of thermal gelation properties of horse mackerel mince led by protein denaturation occurring in frozen storage and consequential air floatation wash
|
Lin, Shih-Bin
|
|
2005
|
38 |
1 |
p. 19-27
9 p.
|
artikel
|
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