| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Amino acid profiles and quantitative structure–property relationships for malts and beers
|
Pomilio, Alicia B.
|
|
2010
|
43 |
4 |
p. 965-971
7 p.
|
artikel
|
| 2 |
A moving boundary problem in a food material undergoing volume change – Simulation of bread baking
|
Purlis, Emmanuel
|
|
2010
|
43 |
4 |
p. 949-958
10 p.
|
artikel
|
| 3 |
Antioxidant activity and phenolic content of roots, tubers and vegetables commonly consumed in India
|
Sreeramulu, D.
|
|
2010
|
43 |
4 |
p. 1017-1020
4 p.
|
artikel
|
| 4 |
Aroma quality improvement of Chardonnay white wine by fermentation and ageing in barrique on lees
|
Liberatore, Maria Teresa
|
|
2010
|
43 |
4 |
p. 996-1002
7 p.
|
artikel
|
| 5 |
Bean (Phaseolus vulgaris L.) polysaccharides modulate gene expression in human colon cancer cells (HT-29)
|
Campos-Vega, R.
|
|
2010
|
43 |
4 |
p. 1057-1064
8 p.
|
artikel
|
| 6 |
Bubble growth and collapse in pre-fermented doughs during freezing, thawing and final proving
|
Lucas, T.
|
|
2010
|
43 |
4 |
p. 1041-1048
8 p.
|
artikel
|
| 7 |
Butter cholesterol removal using different complexation methods with beta-cyclodextrin, and the contribution of photoacoustic spectroscopy to the evaluation of the complex
|
Dias, H.M.A.M.
|
|
2010
|
43 |
4 |
p. 1104-1110
7 p.
|
artikel
|
| 8 |
Call for Papers
|
|
|
2010
|
43 |
4 |
p. 1220-1221
2 p.
|
artikel
|
| 9 |
Conference Calendar
|
|
|
2010
|
43 |
4 |
p. I-II
nvt p.
|
artikel
|
| 10 |
Corrigendum to “The feasibility of antihypertensive oligopeptides encapsulated in liposomes prepared with phytosterols-b-sitosterol or stigmasterol” [Food Res. Int. 43 (2010) 133–139]
|
Hwang, Jyh-Sheng
|
|
2010
|
43 |
4 |
p. 1219-
1 p.
|
artikel
|
| 11 |
Densitometric determination of carbohydrates: Application to purification and molecular weight determination of polysaccharide from Hericium erinaceum mushroom
|
Malinowska, Eliza
|
|
2010
|
43 |
4 |
p. 988-995
8 p.
|
artikel
|
| 12 |
Development and characterization of phosphatidylcholine nanovesicles containing the antimicrobial peptide nisin
|
da Silva Malheiros, Patrícia
|
|
2010
|
43 |
4 |
p. 1198-1203
6 p.
|
artikel
|
| 13 |
Development of a device and method for the time-course estimation of low water fluxes and mean surface water activity of food products during ripening and storage
|
Le Page, J.F.
|
|
2010
|
43 |
4 |
p. 1180-1186
7 p.
|
artikel
|
| 14 |
Development of the microbial community during spontaneous cauliflower fermentation
|
Paramithiotis, Spiros
|
|
2010
|
43 |
4 |
p. 1098-1103
6 p.
|
artikel
|
| 15 |
Discrimination and characterisation of three cultivars of Perilla frutescens by means of sensory descriptors and electronic nose and tongue analysis
|
Laureati, M.
|
|
2010
|
43 |
4 |
p. 959-964
6 p.
|
artikel
|
| 16 |
Dough rheology and baking performance of wheat flour–lupin protein isolate blends
|
Paraskevopoulou, A.
|
|
2010
|
43 |
4 |
p. 1009-1016
8 p.
|
artikel
|
| 17 |
Editorial Board
|
|
|
2010
|
43 |
4 |
p. IFC-
1 p.
|
artikel
|
| 18 |
Effect of ultrafine grinding on hydration and antioxidant properties of wheat bran dietary fiber
|
Zhu, KeXue
|
|
2010
|
43 |
4 |
p. 943-948
6 p.
|
artikel
|
| 19 |
Effects of cooking on the profile and micellarization of 9-cis-, 13-cis- and all-trans-β-carotene in green vegetables
|
O’Sullivan, Laurie
|
|
2010
|
43 |
4 |
p. 1130-1135
6 p.
|
artikel
|
| 20 |
Emulsifying properties of lactose-amines in oil-in-water emulsions
|
Garg, N.
|
|
2010
|
43 |
4 |
p. 1111-1115
5 p.
|
artikel
|
| 21 |
Factors controlling flavors binding constants to cyclodextrins and their applications in foods
|
Astray, G.
|
|
2010
|
43 |
4 |
p. 1212-1218
7 p.
|
artikel
|
| 22 |
Functional properties of milk proteins as affected by Maillard reaction induced oligomerisation
|
Hiller, Beate
|
|
2010
|
43 |
4 |
p. 1155-1166
12 p.
|
artikel
|
| 23 |
Global grape aroma potential and its individual analysis by SBSE–GC–MS
|
Pedroza, Miguel A.
|
|
2010
|
43 |
4 |
p. 1003-1008
6 p.
|
artikel
|
| 24 |
Isolation and analysis of macromolecular fractions responsible for the surface properties in native Champagne wines
|
Abdallah, Zouleika
|
|
2010
|
43 |
4 |
p. 982-987
6 p.
|
artikel
|
| 25 |
Kinetic analysis of melanogenesis by means of Agaricus bisporus tyrosinase
|
Falguera, Víctor
|
|
2010
|
43 |
4 |
p. 1174-1179
6 p.
|
artikel
|
| 26 |
Lipid oxidation promotes acrylamide formation in fat-rich model systems
|
Capuano, Edoardo
|
|
2010
|
43 |
4 |
p. 1021-1026
6 p.
|
artikel
|
| 27 |
Migration of α-tocopherol from LDPE films to corn oil and its effect on the oxidative stability
|
Graciano-Verdugo, Abril Zoraida
|
|
2010
|
43 |
4 |
p. 1073-1078
6 p.
|
artikel
|
| 28 |
Neoformation of antioxidants in glycation model systems treated under subcritical water extraction conditions
|
Plaza, Merichel
|
|
2010
|
43 |
4 |
p. 1123-1129
7 p.
|
artikel
|
| 29 |
Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products
|
Giri, Anupam
|
|
2010
|
43 |
4 |
p. 1027-1040
14 p.
|
artikel
|
| 30 |
On the fractional crystallization of palm olein: Solid solutions and eutectic solidification
|
Calliauw, Gijs
|
|
2010
|
43 |
4 |
p. 972-981
10 p.
|
artikel
|
| 31 |
Partial purification and enzymatic characterization of avocado (Persea americana Mill, cv. Hass) lipoxygenase
|
Jacobo-Velázquez, Daniel A.
|
|
2010
|
43 |
4 |
p. 1079-1085
7 p.
|
artikel
|
| 32 |
Prebiotic potential of barley derived β-glucan at low intake levels: A randomised, double-blinded, placebo-controlled clinical study
|
Mitsou, Evdokia K.
|
|
2010
|
43 |
4 |
p. 1086-1092
7 p.
|
artikel
|
| 33 |
Purification and identification of antioxidative peptides from loach (Misgurnus anguillicaudatus) protein hydrolysate by consecutive chromatography and electrospray ionization-mass spectrometry
|
You, Lijun
|
|
2010
|
43 |
4 |
p. 1167-1173
7 p.
|
artikel
|
| 34 |
Release dynamics of tyrosine from dietary fiber psyllium based hydrogels for use in Parkinson’s disease
|
Singh, Baljit
|
|
2010
|
43 |
4 |
p. 1065-1072
8 p.
|
artikel
|
| 35 |
Resistant starch as functional ingredient: A review
|
Fuentes-Zaragoza, E.
|
|
2010
|
43 |
4 |
p. 931-942
12 p.
|
artikel
|
| 36 |
Structural and physicochemical properties and in vitro digestibility of recrystallized linear α-d-(1→4) glucans derived from mild-acid-modified cassava starch
|
Mutungi, C.
|
|
2010
|
43 |
4 |
p. 1144-1154
11 p.
|
artikel
|
| 37 |
Study of the chemical composition, proteolysis, lipolysis and volatile compounds profile of commercial Reggianito Argentino cheese: Characterization of Reggianito Argentino cheese
|
Wolf, I.V.
|
|
2010
|
43 |
4 |
p. 1204-1211
8 p.
|
artikel
|
| 38 |
Study on the interactions between soy and semolina proteins during pasta making
|
Lamacchia, C.
|
|
2010
|
43 |
4 |
p. 1049-1056
8 p.
|
artikel
|
| 39 |
The properties and stability of anthocyanins in mulberry fruits
|
Aramwit, Pornanong
|
|
2010
|
43 |
4 |
p. 1093-1097
5 p.
|
artikel
|
| 40 |
Three novel angiotensin I-converting enzyme (ACE) inhibitory peptides from cuttlefish (Sepia officinalis) using digestive proteases
|
Balti, Rafik
|
|
2010
|
43 |
4 |
p. 1136-1143
8 p.
|
artikel
|
| 41 |
Ultrasensitive flow-injection electrochemical method for determination of histamine in tuna fish samples
|
Akbari-adergani, Behrouz
|
|
2010
|
43 |
4 |
p. 1116-1122
7 p.
|
artikel
|
| 42 |
Walnuts and almonds as model systems of foods constituted by oxidisable, pro-oxidant and antioxidant factors
|
Salcedo, Cecilia L.
|
|
2010
|
43 |
4 |
p. 1187-1197
11 p.
|
artikel
|
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