| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
A comprehensive study on the colour of virgin olive oils and its relationship with their chlorophylls and carotenoids indexes (I): CIEXYZ non-uniform colour space
|
Moyano, M.J.
|
|
2008
|
41 |
5 |
p. 505-512
8 p.
|
article
|
| 2 |
A comprehensive study on the colour of virgin olive oils and its relationship with their chlorophylls and carotenoids indexes (II): CIELUV and CIELAB uniform colour spaces
|
Moyano, M.J.
|
|
2008
|
41 |
5 |
p. 513-521
9 p.
|
article
|
| 3 |
Behavior of 3-deoxyanthocyanidins in the presence of phenolic copigments
|
Awika, Joseph M.
|
|
2008
|
41 |
5 |
p. 532-538
7 p.
|
article
|
| 4 |
Characterization and synergistic antimicrobial activities of food-grade dilution-stable microemulsions against Bacillus subtilis
|
Zhang, Hui
|
|
2008
|
41 |
5 |
p. 495-499
5 p.
|
article
|
| 5 |
Classification of brands of instant noodles using Vis/NIR spectroscopy and chemometrics
|
Liu, Fei
|
|
2008
|
41 |
5 |
p. 562-567
6 p.
|
article
|
| 6 |
Comparison of microscopy techniques for the examination of the microstructure of starch-containing imitation cheeses
|
Noronha, N.
|
|
2008
|
41 |
5 |
p. 472-479
8 p.
|
article
|
| 7 |
Editorial Board
|
|
|
2008
|
41 |
5 |
p. IFC-
1 p.
|
article
|
| 8 |
Effect of storage in a fruit drink on subsequent survival of probiotic lactobacilli to gastro-intestinal stresses
|
Champagne, Claude P.
|
|
2008
|
41 |
5 |
p. 539-543
5 p.
|
article
|
| 9 |
Effect of structure in the sensory characterization of the crispness of toasted rusk roll
|
Primo-Martin, C.
|
|
2008
|
41 |
5 |
p. 480-486
7 p.
|
article
|
| 10 |
Effects of relative granule size and gelatinization temperature on paste and gel properties of starch blends
|
Puncha-arnon, Santhanee
|
|
2008
|
41 |
5 |
p. 552-561
10 p.
|
article
|
| 11 |
Enzymatic hydrolysis of ovomucin and effect on foaming properties
|
Hammershøj, Marianne
|
|
2008
|
41 |
5 |
p. 522-531
10 p.
|
article
|
| 12 |
Identification of the green tea grade level using electronic tongue and pattern recognition
|
Chen, Quansheng
|
|
2008
|
41 |
5 |
p. 500-504
5 p.
|
article
|
| 13 |
Modeling rheological properties of low-in-fat o/w emulsions stabilized with xanthan/guar mixtures
|
Lorenzo, G.
|
|
2008
|
41 |
5 |
p. 487-494
8 p.
|
article
|
| 14 |
On the assessment of fracture in brittle foods: The case of roasted almonds
|
Varela, Paula
|
|
2008
|
41 |
5 |
p. 544-551
8 p.
|
article
|
| 15 |
Overcoming issues associated with the scale-up of a continuous flow microwave system for aseptic processing of vegetable purees
|
Kumar, P.
|
|
2008
|
41 |
5 |
p. 454-461
8 p.
|
article
|
| 16 |
Pre-gel solution properties of gellan polysaccharides: Effect of potassium and calcium ions on chain associations
|
Nickerson, M.T.
|
|
2008
|
41 |
5 |
p. 462-471
10 p.
|
article
|
| 17 |
The fate of patulin in apple juice processing: A review
|
Sant’Ana, Anderson de Souza
|
|
2008
|
41 |
5 |
p. 441-453
13 p.
|
article
|
Journal description