| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A diet rich in Maillard reaction products protects LDL against copper induced oxidation ex vivo, a human intervention trial
|
Dittrich, R.
|
|
2009
|
42 |
9 |
p. 1315-1322
8 p.
|
artikel
|
| 2 |
Altering functional attributes of proteins through cross linking by transglutaminase – A case study with whey and seed proteins
|
Anuradha, S.N.
|
|
2009
|
42 |
9 |
p. 1259-1265
7 p.
|
artikel
|
| 3 |
Antioxidant activity of 1,3-dicaffeoylquinic acid isolated from Inula viscosa
|
Danino, Ortal
|
|
2009
|
42 |
9 |
p. 1273-1280
8 p.
|
artikel
|
| 4 |
Antioxidant and antihypertensive protein hydrolysates produced from tuna liver by enzymatic hydrolysis
|
Je, Jae-Young
|
|
2009
|
42 |
9 |
p. 1266-1272
7 p.
|
artikel
|
| 5 |
Antioxidative activity of some vegetable peels determined in vitro by inducing liver lipid peroxidation
|
Dixit, Yamini
|
|
2009
|
42 |
9 |
p. 1351-1354
4 p.
|
artikel
|
| 6 |
Carotenoid–protein interaction as an approach for the formulation of functional food emulsions
|
Wackerbarth, Hainer
|
|
2009
|
42 |
9 |
p. 1254-1258
5 p.
|
artikel
|
| 7 |
Description of the kinetic enzymatic browning in banana (Musa cavendish) slices using non-uniform color information from digital images
|
Quevedo, Roberto
|
|
2009
|
42 |
9 |
p. 1309-1314
6 p.
|
artikel
|
| 8 |
Determination of fermentative volatile compounds in aged red wines by near infrared spectroscopy
|
Lorenzo, Cándida
|
|
2009
|
42 |
9 |
p. 1281-1286
6 p.
|
artikel
|
| 9 |
Distribution of volatile compounds in lean and subcutaneous fat tissues during processing of dry fermented sausages
|
Olivares, Alicia
|
|
2009
|
42 |
9 |
p. 1303-1308
6 p.
|
artikel
|
| 10 |
Editorial Board
|
|
|
2009
|
42 |
9 |
p. IFC-
1 p.
|
artikel
|
| 11 |
Effect of curing and cooking on flavonols and anthocyanins in traditional varieties of onion bulbs
|
Rodrigues, A.S.
|
|
2009
|
42 |
9 |
p. 1331-1336
6 p.
|
artikel
|
| 12 |
Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies
|
Capuano, Edoardo
|
|
2009
|
42 |
9 |
p. 1295-1302
8 p.
|
artikel
|
| 13 |
Effects of chemical interesterification on physicochemical properties of blends of palm stearin and palm olein
|
Andreia Schäfer De Martini Soares, Fabiana
|
|
2009
|
42 |
9 |
p. 1287-1294
8 p.
|
artikel
|
| 14 |
Efficient microwave processing of oil–water emulsion cylinders with lateral and radial irradiations
|
Samanta, Sujoy Kumar
|
|
2009
|
42 |
9 |
p. 1337-1350
14 p.
|
artikel
|
| 15 |
Ice-cream as a probiotic food carrier
|
Cruz, Adriano G.
|
|
2009
|
42 |
9 |
p. 1233-1239
7 p.
|
artikel
|
| 16 |
Magnetic resonance imaging study of the cold-set gelation of meat systems containing plasma powder
|
Herrero, A.M.
|
|
2009
|
42 |
9 |
p. 1362-1372
11 p.
|
artikel
|
| 17 |
Nanocomposites for food packaging applications
|
Azeredo, Henriette M.C. de
|
|
2009
|
42 |
9 |
p. 1240-1253
14 p.
|
artikel
|
| 18 |
Production of high degree polymerized chitooligosaccharides in a membrane reactor using purified chitosanase from Bacillus cereus
|
Lin, Yu-Wei
|
|
2009
|
42 |
9 |
p. 1355-1361
7 p.
|
artikel
|
| 19 |
Towards a better understanding of the relationship between the β-carotene in vitro bio-accessibility and pectin structural changes: A case study on carrots
|
Lemmens, Lien
|
|
2009
|
42 |
9 |
p. 1323-1330
8 p.
|
artikel
|
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