| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Alternatives to reduce the bitterness, astringency and characteristic flavour of antioxidant extracts
|
Ares, Gastón
|
|
2009
|
42 |
7 |
p. 871-878
8 p.
|
article
|
| 2 |
Analysis of cell-wall pectin from hot and cold break tomato preparations
|
Chong, Hui H.
|
|
2009
|
42 |
7 |
p. 770-772
3 p.
|
article
|
| 3 |
Antimicrobial activity and physical properties of chitosan–tapioca starch based edible films and coatings
|
Vásconez, María B.
|
|
2009
|
42 |
7 |
p. 762-769
8 p.
|
article
|
| 4 |
A polymerase chain reaction directed to detect wheat glutenin: Implications for gluten-free labelling
|
Debnath, Jaba
|
|
2009
|
42 |
7 |
p. 782-787
6 p.
|
article
|
| 5 |
Aroma development from non-floral grape precursors by wine lactic acid bacteria
|
Hernandez-Orte, P.
|
|
2009
|
42 |
7 |
p. 773-781
9 p.
|
article
|
| 6 |
Bakery product characteristics as influenced by convection heat flux
|
Zareifard, M.R.
|
|
2009
|
42 |
7 |
p. 856-864
9 p.
|
article
|
| 7 |
Carbohydrate moieties on the in vitro immunoreactivity of soy β-conglycinin
|
Amigo-Benavent, Miryam
|
|
2009
|
42 |
7 |
p. 819-825
7 p.
|
article
|
| 8 |
Changes in texture, cellular structure and cell wall composition in apple tissue as a result of freezing
|
Chassagne-Berces, Sophie
|
|
2009
|
42 |
7 |
p. 788-797
10 p.
|
article
|
| 9 |
Characterization of chitosan–whey protein films at acid pH
|
Ferreira, Catarina O.
|
|
2009
|
42 |
7 |
p. 807-813
7 p.
|
article
|
| 10 |
Composition and stability of olive oil following partial crystallization
|
Jansen, Michiel
|
|
2009
|
42 |
7 |
p. 826-831
6 p.
|
article
|
| 11 |
Controlled ice nucleation under high voltage DC electrostatic field conditions
|
Orlowska, Marta
|
|
2009
|
42 |
7 |
p. 879-884
6 p.
|
article
|
| 12 |
Editorial Board
|
|
|
2009
|
42 |
7 |
p. IFC-
1 p.
|
article
|
| 13 |
Effectiveness of antimicrobial coated oriented polypropylene/polyethylene films in sprout packaging
|
Gamage, Gayani R.
|
|
2009
|
42 |
7 |
p. 832-839
8 p.
|
article
|
| 14 |
Effect of cooling rate on lipid crystallization in oil-in-water emulsions
|
Tippetts, M.
|
|
2009
|
42 |
7 |
p. 847-855
9 p.
|
article
|
| 15 |
Fundamental studies on the reduction of salt on dough and bread characteristics
|
Lynch, E.J.
|
|
2009
|
42 |
7 |
p. 885-891
7 p.
|
article
|
| 16 |
Modelling the browning of bread during baking
|
Purlis, Emmanuel
|
|
2009
|
42 |
7 |
p. 865-870
6 p.
|
article
|
| 17 |
Novel structuring strategies for unsaturated fats – Meeting the zero-trans, zero-saturated fat challenge: A review
|
Rogers, Michael A.
|
|
2009
|
42 |
7 |
p. 747-753
7 p.
|
article
|
| 18 |
Physicochemical changes in a model protein bar during storage
|
Loveday, Simon M.
|
|
2009
|
42 |
7 |
p. 798-806
9 p.
|
article
|
| 19 |
Scientific evidences beyond the application of inactive dry yeast preparations in winemaking
|
Ángeles Pozo-Bayón, M.
|
|
2009
|
42 |
7 |
p. 754-761
8 p.
|
article
|
| 20 |
Taste modification of amino acids and protein hydrolysate by α-cyclodextrin
|
Linde, Giani Andrea
|
|
2009
|
42 |
7 |
p. 814-818
5 p.
|
article
|
| 21 |
Towards an updated methodology for measurement of dietary fiber, including associated polyphenols, in food and beverages
|
Goñi, Isabel
|
|
2009
|
42 |
7 |
p. 840-846
7 p.
|
article
|
Journal description