nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('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. |
artikel |
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. |
artikel |
3 |
Behavior of 3-deoxyanthocyanidins in the presence of phenolic copigments
|
Awika, Joseph M. |
|
2008 |
41 |
5 |
p. 532-538 7 p. |
artikel |
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. |
artikel |
5 |
Classification of brands of instant noodles using Vis/NIR spectroscopy and chemometrics
|
Liu, Fei |
|
2008 |
41 |
5 |
p. 562-567 6 p. |
artikel |
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. |
artikel |
7 |
Editorial Board
|
|
|
2008 |
41 |
5 |
p. IFC- 1 p. |
artikel |
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. |
artikel |
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. |
artikel |
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. |
artikel |
11 |
Enzymatic hydrolysis of ovomucin and effect on foaming properties
|
Hammershøj, Marianne |
|
2008 |
41 |
5 |
p. 522-531 10 p. |
artikel |
12 |
Identification of the green tea grade level using electronic tongue and pattern recognition
|
Chen, Quansheng |
|
2008 |
41 |
5 |
p. 500-504 5 p. |
artikel |
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. |
artikel |
14 |
On the assessment of fracture in brittle foods: The case of roasted almonds
|
Varela, Paula |
|
2008 |
41 |
5 |
p. 544-551 8 p. |
artikel |
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. |
artikel |
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. |
artikel |
17 |
The fate of patulin in apple juice processing: A review
|
Sant’Ana, Anderson de Souza |
|
2008 |
41 |
5 |
p. 441-453 13 p. |
artikel |