nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
A close to real-time prediction method of total coliform bacteria in foods based on image identification technology and artificial neural network
|
Yin, Yong-guang |
|
2009 |
42 |
1 |
p. 191-199 9 p. |
artikel |
2 |
A follow-up oxidation study in dried microencapsulated oils under the accelerated conditions of the Rancimat test
|
Velasco, Joaquín |
|
2009 |
42 |
1 |
p. 56-62 7 p. |
artikel |
3 |
Aqueous extraction of virgin olive oil using industrial enzymes
|
Najafian, L. |
|
2009 |
42 |
1 |
p. 171-175 5 p. |
artikel |
4 |
A review of process simulations and the use of additives in spray drying
|
Wang, S. |
|
2009 |
42 |
1 |
p. 13-25 13 p. |
artikel |
5 |
Caffeic acid decomposition products: Antioxidants or pro-oxidants?
|
Andueza, Susana |
|
2009 |
42 |
1 |
p. 51-55 5 p. |
artikel |
6 |
Characterization of endogenous enzymes of milled rice and its application to rice cooking
|
Mabashi, Yuka |
|
2009 |
42 |
1 |
p. 157-164 8 p. |
artikel |
7 |
Chemiluminescent assay of lipid hydroperoxides quantification in emulsions of fatty acids and oils
|
Rolewski, P. |
|
2009 |
42 |
1 |
p. 165-170 6 p. |
artikel |
8 |
Comparison of a modified spectrophotometric and the pH-stat methods for determination of the degree of hydrolysis of whey proteins hydrolysed in a tangential-flow filter membrane reactor
|
Cheison, Seronei Chelulei |
|
2009 |
42 |
1 |
p. 91-97 7 p. |
artikel |
9 |
Consumer attitudes towards enhanced flavonoid content in fruit
|
Lampila, Piritta |
|
2009 |
42 |
1 |
p. 122-129 8 p. |
artikel |
10 |
Determination of optimum ripeness for edibility of postharvest melons using nondestructive vibration
|
Taniwaki, Mitsuru |
|
2009 |
42 |
1 |
p. 137-141 5 p. |
artikel |
11 |
Editorial Board
|
|
|
2009 |
42 |
1 |
p. IFC- 1 p. |
artikel |
12 |
Effect of chemical and biological dipping on acrylamide formation and sensory properties in deep-fried potatoes
|
Anese, Monica |
|
2009 |
42 |
1 |
p. 142-147 6 p. |
artikel |
13 |
Effects of seasonings on physical properties and MRI T2 map of cooked spaghetti
|
Horigane, Akemi K. |
|
2009 |
42 |
1 |
p. 41-50 10 p. |
artikel |
14 |
Food processing a tool to pesticide residue dissipation – A review
|
Kaushik, Geetanjali |
|
2009 |
42 |
1 |
p. 26-40 15 p. |
artikel |
15 |
Influence of tempering and fat crystallization behaviours on microstructural and melting properties in dark chocolate systems
|
Afoakwa, Emmanuel Ohene |
|
2009 |
42 |
1 |
p. 200-209 10 p. |
artikel |
16 |
Kinetics of lipid oxidation and off-odor formation in silver carp mince: The effect of lipoxygenase and hemoglobin
|
Fu, Xiangjin |
|
2009 |
42 |
1 |
p. 85-90 6 p. |
artikel |
17 |
Legumes seeds protein isolates in the production of ascorbic acid microparticles
|
Pereira, Heloiza Vieira Rodrigues |
|
2009 |
42 |
1 |
p. 115-121 7 p. |
artikel |
18 |
Major orthogonal dimensions measurement of food grains by machine vision using ImageJ
|
Igathinathane, C. |
|
2009 |
42 |
1 |
p. 76-84 9 p. |
artikel |
19 |
Numerical computation of relaxation spectra from mechanical measurements in biopolymers
|
Kontogiorgos, Vassilis |
|
2009 |
42 |
1 |
p. 130-136 7 p. |
artikel |
20 |
Oats protein isolate: Thermal, rheological, surface and functional properties
|
Mohamed, Abdellatif |
|
2009 |
42 |
1 |
p. 107-114 8 p. |
artikel |
21 |
Physical and light oxidative properties of eugenol encapsulated by molecular inclusion and emulsion–diffusion method
|
Choi, Mi-Jung |
|
2009 |
42 |
1 |
p. 148-156 9 p. |
artikel |
22 |
Physicochemical properties and microstructure of soy protein hydrogels co-induced by Maillard type cross-linking and salts
|
Caillard, R. |
|
2009 |
42 |
1 |
p. 98-106 9 p. |
artikel |
23 |
Physico-chemical properties of commercial fibres from different sources: A comparative approach
|
Rosell, C.M. |
|
2009 |
42 |
1 |
p. 176-184 9 p. |
artikel |
24 |
Prebiotics: Present and future in food science and technology
|
Wang, Yanbo |
|
2009 |
42 |
1 |
p. 8-12 5 p. |
artikel |
25 |
Production of Turkish delight (lokum)
|
Batu, Ali |
|
2009 |
42 |
1 |
p. 1-7 7 p. |
artikel |
26 |
Purification and characterization of a peptide from Bacillus licheniformis showing dual antimicrobial and emulsifying activities
|
Teixeira, Mário Lettieri |
|
2009 |
42 |
1 |
p. 63-68 6 p. |
artikel |
27 |
Raman spectroscopic study of electron-beam irradiated cold-smoked salmon
|
Herrero, A.M. |
|
2009 |
42 |
1 |
p. 216-220 5 p. |
artikel |
28 |
Technofunctional barrier layers for preventing fat bloom in triple-shot pralines
|
Nöbel, Stefan |
|
2009 |
42 |
1 |
p. 69-75 7 p. |
artikel |
29 |
The antioxidant capacity and polyphenol content of organic and conventional retail vegetables after domestic cooking
|
Faller, A.L.K. |
|
2009 |
42 |
1 |
p. 210-215 6 p. |
artikel |
30 |
Total phenolic compounds and antioxidant capacity of wheat graded flours by polishing method
|
Hung, Pham Van |
|
2009 |
42 |
1 |
p. 185-190 6 p. |
artikel |