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                             17 gevonden resultaten
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
                             17 gevonden resultaten
 
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