| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Antioxidant potential of Artemisia argentea L'Hér alcoholic extract and its relation with the phenolic composition
|
Gouveia, Sandra
|
|
2011
|
44 |
6 |
p. 1620-1631
12 p.
|
artikel
|
| 2 |
Bacterial inactivation in fruit juices using a continuous flow Pulsed Light (PL) system
|
Pataro, G.
|
|
2011
|
44 |
6 |
p. 1642-1648
7 p.
|
artikel
|
| 3 |
Editorial Board
|
|
|
2011
|
44 |
6 |
p. IFC-
1 p.
|
artikel
|
| 4 |
Effect of nanocomposite-based packaging on postharvest quality of ethylene-treated kiwifruit (Actinidia deliciosa) during cold storage
|
Hu, Qiuhui
|
|
2011
|
44 |
6 |
p. 1589-1596
8 p.
|
artikel
|
| 5 |
Flavor release and sensory characteristics of o/w emulsions. Influence of composition, microstructure and rheological behavior
|
Arancibia, C.
|
|
2011
|
44 |
6 |
p. 1632-1641
10 p.
|
artikel
|
| 6 |
Isolation of quinone reductase (QR) inducing agents from ginger rhizome and their in vitro anti-inflammatory activity
|
Li, Feng
|
|
2011
|
44 |
6 |
p. 1597-1603
7 p.
|
artikel
|
| 7 |
Maternal peanut consumption provides protection in offspring against peanut sensitization that is further enhanced when co-administered with bacterial mucosal adjuvant
|
López-Expósito, Iván
|
|
2011
|
44 |
6 |
p. 1649-1656
8 p.
|
artikel
|
| 8 |
Structure-composition relationships of the Traditional Balsamic Vinegar close to jamming transition
|
Falcone, Pasquale M.
|
|
2011
|
44 |
6 |
p. 1613-1619
7 p.
|
artikel
|
| 9 |
Towards a better understanding of the pectin structure–function relationship in broccoli during processing: Part I—macroscopic and molecular analyses
|
Christiaens, Stefanie
|
|
2011
|
44 |
6 |
p. 1604-1612
9 p.
|
artikel
|
| 10 |
Ultraviolet processing of liquid food: A review
|
Falguera, Víctor
|
|
2011
|
44 |
6 |
p. 1580-1588
9 p.
|
artikel
|
| 11 |
Ultraviolet processing of liquid food: A review. Part 1: Fundamental engineering aspects
|
Falguera, Víctor
|
|
2011
|
44 |
6 |
p. 1571-1579
9 p.
|
artikel
|
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