| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Antioxidant effect of casein phosphopeptides compared with fruit beverages supplemented with skimmed milk against H2O2-induced oxidative stress in Caco-2 cells
|
Laparra, J.M.
|
|
2008
|
41 |
7 |
p. 773-779
7 p.
|
artikel
|
| 2 |
Biogenic amine determination in wine fermented in oak barrels: Factors affecting formation
|
Hernández-Orte, P.
|
|
2008
|
41 |
7 |
p. 697-706
10 p.
|
artikel
|
| 3 |
Characterization of melting properties in dark chocolates from varying particle size distribution and composition using differential scanning calorimetry
|
Afoakwa, Emmanuel Ohene
|
|
2008
|
41 |
7 |
p. 751-757
7 p.
|
artikel
|
| 4 |
Combined effect of dynamic heat treatment and ionic strength on denaturation and aggregation of whey proteins – Part I
|
Nicorescu, I.
|
|
2008
|
41 |
7 |
p. 707-713
7 p.
|
artikel
|
| 5 |
Design of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread making
|
Curic, D.
|
|
2008
|
41 |
7 |
p. 714-719
6 p.
|
artikel
|
| 6 |
Editorial Board
|
|
|
2008
|
41 |
7 |
p. IFC-
1 p.
|
artikel
|
| 7 |
Effects of ribose to cysteine ratios on the formation of volatile compounds from the Maillard reaction in supercritical carbon dioxide
|
Xu, Honggao
|
|
2008
|
41 |
7 |
p. 730-737
8 p.
|
artikel
|
| 8 |
Fat and moisture content determination with unilateral NMR
|
Petrov, Oleg V.
|
|
2008
|
41 |
7 |
p. 758-764
7 p.
|
artikel
|
| 9 |
Microbial population dynamics during the processing of Arbequina table olives
|
Hurtado, Albert
|
|
2008
|
41 |
7 |
p. 738-744
7 p.
|
artikel
|
| 10 |
Nondestructive monitoring of renetted whole milk during cheese manufacturing
|
Koc, Ali Bulent
|
|
2008
|
41 |
7 |
p. 745-750
6 p.
|
artikel
|
| 11 |
Pressurization of some starches compared to heating: Calorimetric, thermo-optical and X-ray examination
|
Fernández-Martín, Fernando
|
|
2008
|
41 |
7 |
p. 683-692
10 p.
|
artikel
|
| 12 |
Raman spectroscopic determination of structural changes in meat batters upon soy protein addition and heat treatment
|
Herrero, A.M.
|
|
2008
|
41 |
7 |
p. 765-772
8 p.
|
artikel
|
| 13 |
Study of conformation of vicilin from Dolichos lablab and Phaseolus calcaratus by Fourier-transform infrared spectroscopy and differential scanning calorimetry
|
Law, Ho-Ying
|
|
2008
|
41 |
7 |
p. 720-729
10 p.
|
artikel
|
| 14 |
The effect of the oxidation state of iron ions on the competitive complexation of malvidin by caffeic or ellagic acid
|
Kunsági-Máté, S.
|
|
2008
|
41 |
7 |
p. 693-696
4 p.
|
artikel
|
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