| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Antioxidant capacity and major phenolic compounds of spices commonly consumed in China
|
Lu, Mei
|
|
2011
|
44 |
2 |
p. 530-536
7 p.
|
artikel
|
| 2 |
Antioxidant properties of polymeric proanthocyanidins from fruit stones and pericarps of Litchi chinensis Sonn
|
Zhou, Hai-Chao
|
|
2011
|
44 |
2 |
p. 613-620
8 p.
|
artikel
|
| 3 |
Application of near infrared spectral fingerprinting and pattern recognition techniques for fast identification of Eleutherococcus senticosus
|
Lucio-Gutiérrez, J. Ricardo
|
|
2011
|
44 |
2 |
p. 557-565
9 p.
|
artikel
|
| 4 |
A salt substitute with low sodium content from plant aqueous extracts
|
Lee, Gyu-Hee
|
|
2011
|
44 |
2 |
p. 537-543
7 p.
|
artikel
|
| 5 |
Conference Calendar
|
|
|
2011
|
44 |
2 |
p. I-II
nvt p.
|
artikel
|
| 6 |
Confirmation of brand identity in foods by near infrared transflectance spectroscopy using classification and class-modelling chemometric techniques — The example of a Belgian beer
|
Di Egidio, Valentina
|
|
2011
|
44 |
2 |
p. 544-549
6 p.
|
artikel
|
| 7 |
Editorial Board
|
|
|
2011
|
44 |
2 |
p. IFC-
1 p.
|
artikel
|
| 8 |
Experimental and theoretical study of LDPE versus different concentrations of Irganox 1076 and different thickness
|
Galotto, M.J.
|
|
2011
|
44 |
2 |
p. 566-574
9 p.
|
artikel
|
| 9 |
1H NMR-based metabolomic characterization during green tea (Camellia sinensis) fermentation
|
Lee, Jang-Eun
|
|
2011
|
44 |
2 |
p. 597-604
8 p.
|
artikel
|
| 10 |
Incorporating phenolic compounds opens a new perspective to use zein films as flexible bioactive packaging materials
|
Arcan, Iskender
|
|
2011
|
44 |
2 |
p. 550-556
7 p.
|
artikel
|
| 11 |
Increasing the fat content of pancakes augments the digestibility of starch in-vitro
|
Clegg, M.E.
|
|
2011
|
44 |
2 |
p. 636-641
6 p.
|
artikel
|
| 12 |
Levels of nutritional constituents and antinutritional factors in black gram (Vigna mungo L. Hepper)
|
Suneja, Yadhu
|
|
2011
|
44 |
2 |
p. 621-628
8 p.
|
artikel
|
| 13 |
Marine food-derived functional ingredients as potential antioxidants in the food industry: An overview
|
Ngo, Dai-Hung
|
|
2011
|
44 |
2 |
p. 523-529
7 p.
|
artikel
|
| 14 |
Modulation of the superoxide anion production and MMP-9 expression in PMA stimulated THP-1 cells by olive oil minor components: Tyrosol and hydroxytyrosol
|
Nakbi, Amel
|
|
2011
|
44 |
2 |
p. 575-581
7 p.
|
artikel
|
| 15 |
New tools to assess toxicity, bioaccessibility and uptake of chemical contaminants in meat and seafood
|
Marques, António
|
|
2011
|
44 |
2 |
p. 510-522
13 p.
|
artikel
|
| 16 |
Non-thermal stabilization mechanisms of anthocyanins in model and food systems—An overview
|
Cavalcanti, Rodrigo N.
|
|
2011
|
44 |
2 |
p. 499-509
11 p.
|
artikel
|
| 17 |
Oxidative stress may affect meat quality by interfering with collagen turnover by muscle fibroblasts
|
Archile-Contreras, A.C.
|
|
2011
|
44 |
2 |
p. 582-588
7 p.
|
artikel
|
| 18 |
Potential use of niosomes for encapsulation of nisin and EDTA and their antibacterial activity enhancement
|
Kopermsub, Phikunthong
|
|
2011
|
44 |
2 |
p. 605-612
8 p.
|
artikel
|
| 19 |
Reducing salt in imitation cheese: Effects on manufacture and functional properties
|
El-Bakry, M.
|
|
2011
|
44 |
2 |
p. 589-596
8 p.
|
artikel
|
| 20 |
Role of polyphenol oxidase and peroxidase in shaping the phenolic profile of virgin olive oil
|
García-Rodríguez, Rosa
|
|
2011
|
44 |
2 |
p. 629-635
7 p.
|
artikel
|
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