| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Aging practices influence chemical and sensory quality of cachaça
|
Bortoletto, Aline Marques
|
|
2016
|
86 |
C |
p. 46-53
8 p.
|
artikel
|
| 2 |
A kinetic model and endpoints method for volatiles formation in stored fresh fish
|
Peleg, Micha
|
|
2016
|
86 |
C |
p. 156-161
6 p.
|
artikel
|
| 3 |
Carotenoid transfer to oil during thermal processing of low fat carrot and tomato particle based suspensions
|
Mutsokoti, Leonard
|
|
2016
|
86 |
C |
p. 64-73
10 p.
|
artikel
|
| 4 |
Characterization of a new peptide transport system in Streptococcus thermophilus
|
Jameh, Nawara
|
|
2016
|
86 |
C |
p. 34-45
12 p.
|
artikel
|
| 5 |
Citharexylum solanaceum fruit extracts: Profiles of phenolic compounds and carotenoids and their relation with ROS and RNS scavenging capacities
|
Barizão, Érica Oliveira
|
|
2016
|
86 |
C |
p. 24-33
10 p.
|
artikel
|
| 6 |
Combined biocatalytic conversion of smooth hound viscera: Protein hydrolysates elaboration and assessment of their antioxidant, anti-ACE and antibacterial activities
|
Abdelhedi, Ola
|
|
2016
|
86 |
C |
p. 9-23
15 p.
|
artikel
|
| 7 |
Conference Calendar
|
|
|
2016
|
86 |
C |
p. I-
1 p.
|
artikel
|
| 8 |
Could non-Saccharomyces yeasts contribute on innovative brewing fermentations?
|
Basso, Rafael Felipe
|
|
2016
|
86 |
C |
p. 112-120
9 p.
|
artikel
|
| 9 |
Differences in pig genotypes influence the generation of peptides in dry-cured ham processing
|
Mora, Leticia
|
|
2016
|
86 |
C |
p. 74-82
9 p.
|
artikel
|
| 10 |
DNA diversity in olive (Olea europaea L.) and its relationships with fatty acid, biophenol and sensory profiles of extra virgin olive oils
|
Grasso, Filomena
|
|
2016
|
86 |
C |
p. 121-130
10 p.
|
artikel
|
| 11 |
Editorial Board
|
|
|
2016
|
86 |
C |
p. i-
1 p.
|
artikel
|
| 12 |
Editorial Board
|
|
|
2016
|
86 |
C |
p. IFC-
1 p.
|
artikel
|
| 13 |
Effects of high intensity ultrasound and emulsifiers on crystallization behavior of coconut oil and palm olein
|
Maruyama, Jessica Mayumi
|
|
2016
|
86 |
C |
p. 54-63
10 p.
|
artikel
|
| 14 |
Effects of malondialdehyde-induced protein modification on water functionality and physicochemical state of fish myofibrillar protein gel
|
Wang, Lin
|
|
2016
|
86 |
C |
p. 131-139
9 p.
|
artikel
|
| 15 |
Flavor release from spray-dried amorphous matrix: Effect of lactose content and water plasticization
|
Li, Runjing
|
|
2016
|
86 |
C |
p. 147-155
9 p.
|
artikel
|
| 16 |
Microencapsulation of flaxseed oil in flaxseed protein and flaxseed gum complex coacervates
|
Kaushik, Pratibha
|
|
2016
|
86 |
C |
p. 1-8
8 p.
|
artikel
|
| 17 |
Modification of perceived beer bitterness intensity, character and temporal profile by hop aroma extract
|
Oladokun, Olayide
|
|
2016
|
86 |
C |
p. 104-111
8 p.
|
artikel
|
| 18 |
NMR profiling clarifies the characterization of Finnish honeys of different botanical origins
|
Kortesniemi, Maaria
|
|
2016
|
86 |
C |
p. 83-92
10 p.
|
artikel
|
| 19 |
[No title]
|
Marostica Junior, Mario Roberto
|
|
2016
|
86 |
C |
p. 103-
1 p.
|
artikel
|
| 20 |
Strategies to develop healthier processed cheeses: Reduction of sodium and fat contents and use of prebiotics
|
Ferrão, L.L.
|
|
2016
|
86 |
C |
p. 93-102
10 p.
|
artikel
|
| 21 |
The current knowledge on the application of anti-biofilm enzymes in the food industry
|
Meireles, Ana
|
|
2016
|
86 |
C |
p. 140-146
7 p.
|
artikel
|
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