| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A new ultra-high pressure liquid chromatography method for the determination of total isoflavone aglycones after enzymatic hydrolysis: Application to analyze isoflavone levels in soybean cultivars
|
Fiechter, G.
|
|
2013
|
50 |
2 |
p. 586-592
7 p.
|
artikel
|
| 2 |
Antioxidant properties of rice grains with light brown, red and black pericarp colors and the effect of processing
|
Walter, Melissa
|
|
2013
|
50 |
2 |
p. 698-703
6 p.
|
artikel
|
| 3 |
Application of FT-IR and Raman spectroscopy for the study of biopolymers in breads fortified with fibre and polyphenols
|
Sivam, A.S.
|
|
2013
|
50 |
2 |
p. 574-585
12 p.
|
artikel
|
| 4 |
Beneficial phytochemicals in potato — a review
|
Ezekiel, Rajarathnam
|
|
2013
|
50 |
2 |
p. 487-496
10 p.
|
artikel
|
| 5 |
Changes in phytochemical compositions, antioxidant and α-glucosidase inhibitory activities during the processing of tartary buckwheat tea
|
Qin, Peiyou
|
|
2013
|
50 |
2 |
p. 562-567
6 p.
|
artikel
|
| 6 |
Concentration of soybean isoflavones by nanofiltration and the effects of thermal treatments on the concentrate
|
Benedetti, Silvia
|
|
2013
|
50 |
2 |
p. 625-632
8 p.
|
artikel
|
| 7 |
Conference Calendar
|
|
|
2013
|
50 |
2 |
p. I-II
nvt p.
|
artikel
|
| 8 |
Curcuminoid content and antioxidant activity in spray dried microparticles containing turmeric extract
|
Martins, Rodrigo Molina
|
|
2013
|
50 |
2 |
p. 657-663
7 p.
|
artikel
|
| 9 |
Determination of thermal oxidation and oxidation products of β-carotene in corn oil triacylglycerols
|
Zeb, Alam
|
|
2013
|
50 |
2 |
p. 534-544
11 p.
|
artikel
|
| 10 |
Editorial
|
|
|
2013
|
50 |
2 |
p. iv-
1 p.
|
artikel
|
| 11 |
Editorial Board
|
|
|
2013
|
50 |
2 |
p. IFC-
1 p.
|
artikel
|
| 12 |
Effect of boiling and roasting on the polyacetylene and polyphenol content of fennel (Foeniculum vulgare) bulb
|
Rawson, Ashish
|
|
2013
|
50 |
2 |
p. 513-518
6 p.
|
artikel
|
| 13 |
Effect of different drying methods on physicochemical properties and antioxidant activities of polysaccharides extracted from mushroom Inonotus obliquus
|
Ma, Lishuai
|
|
2013
|
50 |
2 |
p. 633-640
8 p.
|
artikel
|
| 14 |
Effect of dried guduchi (Tinospora cordifolia) leaf powder on rheological, organoleptic and nutritional characteristics of cookies
|
Sharma, Pankaj
|
|
2013
|
50 |
2 |
p. 704-709
6 p.
|
artikel
|
| 15 |
Effect of heat treatment on the content of some bioactive compounds and free radical-scavenging activity in pungent and non-pungent peppers
|
Ornelas-Paz, José de Jesús
|
|
2013
|
50 |
2 |
p. 519-525
7 p.
|
artikel
|
| 16 |
Effect of processing temperature on the stability of parthenolide in acidified feverfew infusions
|
Marete, Eunice N.
|
|
2013
|
50 |
2 |
p. 593-596
4 p.
|
artikel
|
| 17 |
Effect of storage on antioxidant activity of freeze-dried potato peels
|
Al-Weshahy, Amir
|
|
2013
|
50 |
2 |
p. 507-512
6 p.
|
artikel
|
| 18 |
Effect of ultra high temperature (UHT) treatment on coffee brew stability
|
Sopelana, Patricia
|
|
2013
|
50 |
2 |
p. 682-690
9 p.
|
artikel
|
| 19 |
Effects of parboiling, storage and cooking on the levels of tocopherols, tocotrienols and γ-oryzanol in brown rice (Oryza sativa L.)
|
Pascual, Cristina de Simone Carlos Iglesias
|
|
2013
|
50 |
2 |
p. 676-681
6 p.
|
artikel
|
| 20 |
Factors influencing levels of phytochemicals in selected fruit and vegetables during pre- and post-harvest food processing operations
|
Tiwari, U.
|
|
2013
|
50 |
2 |
p. 497-506
10 p.
|
artikel
|
| 21 |
Green tea catechins during food processing and storage: A review on stability and detection
|
Ananingsih, Victoria K.
|
|
2013
|
50 |
2 |
p. 469-479
11 p.
|
artikel
|
| 22 |
Identification of anthocyanins isolated from black rice (Oryza sativa L.) and their degradation kinetics
|
Hou, Zhaohua
|
|
2013
|
50 |
2 |
p. 691-697
7 p.
|
artikel
|
| 23 |
Impact of processing of red beet on betalain content and antioxidant activity
|
Ravichandran, Kavitha
|
|
2013
|
50 |
2 |
p. 670-675
6 p.
|
artikel
|
| 24 |
Influence of extraction process on antioxidant capacity of spent coffee
|
Bravo, Jimena
|
|
2013
|
50 |
2 |
p. 610-616
7 p.
|
artikel
|
| 25 |
Influence of pilot scale in pack pasteurization and sterilization treatments on nutritional and textural characteristics of carrot pieces
|
Lemmens, Lien
|
|
2013
|
50 |
2 |
p. 526-533
8 p.
|
artikel
|
| 26 |
Investigation on the effects of microwave and conventional heating methods on the phytochemicals of pomegranate (Punica granatum L.) and black mulberry juices
|
Fazaeli, Mahboubeh
|
|
2013
|
50 |
2 |
p. 568-573
6 p.
|
artikel
|
| 27 |
Lycopene and beta carotene concentration in aril oil of gac (Momordica cochinchinensis Spreng) as influenced by aril-drying process and solvents extraction
|
Kubola, Jittawan
|
|
2013
|
50 |
2 |
p. 664-669
6 p.
|
artikel
|
| 28 |
Optimization of solid–liquid extraction of phytochemicals from Garcinia indica Choisy by response surface methodology
|
Nayak, Chetan A.
|
|
2013
|
50 |
2 |
p. 550-556
7 p.
|
artikel
|
| 29 |
Physicochemical and nutritional characteristics of blueberry juice after high pressure processing
|
Barba, Francisco J.
|
|
2013
|
50 |
2 |
p. 545-549
5 p.
|
artikel
|
| 30 |
Producing ice cream using a substantial amount of juice from kiwifruit with green, gold or red flesh
|
Sun-Waterhouse, D.
|
|
2013
|
50 |
2 |
p. 647-656
10 p.
|
artikel
|
| 31 |
Stability of anthocyanins as pre-extrusion colouring of rice extrudates
|
Durge, Arvind V.
|
|
2013
|
50 |
2 |
p. 641-646
6 p.
|
artikel
|
| 32 |
Stability of phytochemicals as sources of anti-inflammatory nutraceuticals in beverages — A review
|
Harbourne, Niamh
|
|
2013
|
50 |
2 |
p. 480-486
7 p.
|
artikel
|
| 33 |
Stabilization of anthocyanin extract from jabuticaba skins by encapsulation using supercritical CO2 as solvent
|
Santos, Diego T.
|
|
2013
|
50 |
2 |
p. 617-624
8 p.
|
artikel
|
| 34 |
Stabilization of grape skin anthocyanins by copigmentation with enzymatically modified isoquercitrin (EMIQ) as a copigment
|
Yan, Qiuli
|
|
2013
|
50 |
2 |
p. 603-609
7 p.
|
artikel
|
| 35 |
Storage of extra virgin olive oil and its effect on the biological activity and concentration of oleocanthal
|
Cicerale, Sara
|
|
2013
|
50 |
2 |
p. 597-602
6 p.
|
artikel
|
| 36 |
The impact of thermal processing on bioactive compounds in Australian native food products (bush tomato and Kakadu plum)
|
Sommano, Sarana
|
|
2013
|
50 |
2 |
p. 557-561
5 p.
|
artikel
|
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