| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
An investigation on molecular partition of aroma compounds in fruit matrix and brine medium of fermented table olives
|
Sabatini, Nadia
|
|
2009
|
10 |
4 |
p. 621-626
6 p.
|
artikel
|
| 2 |
Antioxidant and anticancer activities of high pressure-assisted extract of longan (Dimocarpus longan Lour.) fruit pericarp
|
Prasad, K. Nagendra
|
|
2009
|
10 |
4 |
p. 413-419
7 p.
|
artikel
|
| 3 |
Carrot pectin methylesterase and its inhibitor from kiwi fruit: Study of activity, stability and inhibition
|
Jolie, Ruben P.
|
|
2009
|
10 |
4 |
p. 601-609
9 p.
|
artikel
|
| 4 |
Combined effect of an O2 absorber and oregano essential oil on shelf-life extension of Greek cod roe paste (tarama salad) stored at 4 °C
|
Mexis, S.F.
|
|
2009
|
10 |
4 |
p. 572-579
8 p.
|
artikel
|
| 5 |
Comparative production of glucose and high fructose syrup from cassava and sweet potato roots by direct conversion techniques
|
Johnson, Regy
|
|
2009
|
10 |
4 |
p. 616-620
5 p.
|
artikel
|
| 6 |
Decolouration and lipid oxidation changes of vacuum-packed Iberian dry-cured loin treated with E-beam irradiation (5 kGy and 10 kGy) during refrigerated storage
|
Cava, Ramón
|
|
2009
|
10 |
4 |
p. 495-499
5 p.
|
artikel
|
| 7 |
Defining the stability interfaces of apple juice: Implications on the optimisation and design of High Hydrostatic Pressure treatment
|
Valdramidis, V.P.
|
|
2009
|
10 |
4 |
p. 396-404
9 p.
|
artikel
|
| 8 |
Editorial Board
|
|
|
2009
|
10 |
4 |
p. IFC-
1 p.
|
artikel
|
| 9 |
Effect of adding citrus waste water, thyme and oregano essential oil on the chemical, physical and sensory characteristics of a bologna sausage
|
Viuda-Martos, M.
|
|
2009
|
10 |
4 |
p. 655-660
6 p.
|
artikel
|
| 10 |
Effect of nonthermal technologies on the native size distribution of fat globules in bovine cheese-making milk
|
Garcia-Amezquita, L.E.
|
|
2009
|
10 |
4 |
p. 491-494
4 p.
|
artikel
|
| 11 |
Effect of PEF, HHP and thermal treatment on PME inactivation and volatile compounds concentration of an orange juice–milk based beverage
|
Sampedro, Fernando
|
|
2009
|
10 |
4 |
p. 463-469
7 p.
|
artikel
|
| 12 |
Effects of high pressure and temperature on the structural and rheological properties of sorghum starch
|
Vallons, Katleen J.R.
|
|
2009
|
10 |
4 |
p. 449-456
8 p.
|
artikel
|
| 13 |
Effects of micronization on properties of Chaenomeles sinensis (Thouin) Koehne fruit powder
|
Zhang, Li-hua
|
|
2009
|
10 |
4 |
p. 633-637
5 p.
|
artikel
|
| 14 |
Effects of pressure processing on strawberry studied by nuclear magnetic resonance
|
Otero, L.
|
|
2009
|
10 |
4 |
p. 434-440
7 p.
|
artikel
|
| 15 |
Effects of pulsed electric fields (PEF) treatment on physicochemical properties of potato starch
|
Han, Zhong
|
|
2009
|
10 |
4 |
p. 481-485
5 p.
|
artikel
|
| 16 |
Extraction and structural identification of alkali-soluble polysaccharides of longan (Dimocarpus longan Lour.) fruit pericarp
|
Jiang, Guoxiang
|
|
2009
|
10 |
4 |
p. 638-642
5 p.
|
artikel
|
| 17 |
Extraction optimization of bioactive compounds (crocin, geniposide and total phenolic compounds) from Gardenia (Gardenia jasminoides Ellis) fruits with response surface methodology
|
Yang, Bin
|
|
2009
|
10 |
4 |
p. 610-615
6 p.
|
artikel
|
| 18 |
Flavonoid contents and antioxidant activities from Cinnamomum species
|
Prasad, K. Nagendra
|
|
2009
|
10 |
4 |
p. 627-632
6 p.
|
artikel
|
| 19 |
High-pressure homogenization of orange juice to inactivate pectinmethylesterase
|
Welti-Chanes, J.
|
|
2009
|
10 |
4 |
p. 457-462
6 p.
|
artikel
|
| 20 |
Impact of PEF treatment inhomogeneity such as electric field distribution, flow characteristics and temperature effects on the inactivation of E. coli and milk alkaline phosphatase
|
Jaeger, Henry
|
|
2009
|
10 |
4 |
p. 470-480
11 p.
|
artikel
|
| 21 |
Inactivation kinetics of apple polyphenol oxidase in different pressure–temperature domains
|
Buckow, Roman
|
|
2009
|
10 |
4 |
p. 441-448
8 p.
|
artikel
|
| 22 |
Inactivation of carboxypeptidase A and trypsin by UV–visible light
|
Ibarz, Albert
|
|
2009
|
10 |
4 |
p. 517-521
5 p.
|
artikel
|
| 23 |
Inactivation of Escherichia coli in orange juice using ozone
|
Patil, S.
|
|
2009
|
10 |
4 |
p. 551-557
7 p.
|
artikel
|
| 24 |
Inactivation of pectic lyases by light exposure in model systems and fresh-cut apple
|
Manzocco, Lara
|
|
2009
|
10 |
4 |
p. 500-505
6 p.
|
artikel
|
| 25 |
Minimal processing of a Granny Smith apple purée by microwave heating
|
Picouet, Pierre A.
|
|
2009
|
10 |
4 |
p. 545-550
6 p.
|
artikel
|
| 26 |
Modeling and predicting inactivation of Escherichia coli under isobaric and dynamic high hydrostatic pressure
|
Buzrul, Sencer
|
|
2009
|
10 |
4 |
p. 391-395
5 p.
|
artikel
|
| 27 |
Orange juices enriched with chitosan: Optimisation for extending the shelf-life
|
Martín-Diana, Ana B.
|
|
2009
|
10 |
4 |
p. 590-600
11 p.
|
artikel
|
| 28 |
Polyphenoloxidase inactivation by light exposure in model systems and apple derivatives
|
Manzocco, Lara
|
|
2009
|
10 |
4 |
p. 506-511
6 p.
|
artikel
|
| 29 |
Quality evaluation of raw ground almond kernels (Prunus dulcis): Effect of active and modified atmosphere packaging, container oxygen barrier and storage conditions
|
Mexis, S.F.
|
|
2009
|
10 |
4 |
p. 580-589
10 p.
|
artikel
|
| 30 |
Ready-to-eat sweet cherries: Study on different packaging systems
|
Conte, A.
|
|
2009
|
10 |
4 |
p. 564-571
8 p.
|
artikel
|
| 31 |
Sensory perception and quality attributes of high pressure processed carrots in comparison to raw, sous-vide and cooked carrots
|
Trejo Araya, Ximenita I.
|
|
2009
|
10 |
4 |
p. 420-433
14 p.
|
artikel
|
| 32 |
Simultaneous microwave heating and three-dimensional MRI temperature mapping
|
Knoerzer, K.
|
|
2009
|
10 |
4 |
p. 537-544
8 p.
|
artikel
|
| 33 |
Structural characteristics of peptides extracted from Cantonese sausage during drying and their antioxidant activities
|
Sun, Weizheng
|
|
2009
|
10 |
4 |
p. 558-563
6 p.
|
artikel
|
| 34 |
The effects of acid adaptation on Escherichia coli inactivation using power ultrasound
|
Patil, Sonal
|
|
2009
|
10 |
4 |
p. 486-490
5 p.
|
artikel
|
| 35 |
The flow of liquid foods in an agitated vessel using PEPT: Implications for the use of TTI to assess thermal treatment
|
Mehauden, K.
|
|
2009
|
10 |
4 |
p. 643-654
12 p.
|
artikel
|
| 36 |
Thermal pretreatments of carrot pieces using different heating techniques: Effect on quality related aspects
|
Lemmens, Lien
|
|
2009
|
10 |
4 |
p. 522-529
8 p.
|
artikel
|
| 37 |
Thermomechanical process intensification for oil extraction from orange peels
|
Rezzoug, S.-A.
|
|
2009
|
10 |
4 |
p. 530-536
7 p.
|
artikel
|
| 38 |
Use of high pressure to reduce cook loss and improve texture of low-salt beef sausage batters
|
Sikes, Anita L.
|
|
2009
|
10 |
4 |
p. 405-412
8 p.
|
artikel
|
| 39 |
UV radiation-induced changes of antioxidant capacity of fresh-cut tropical fruits
|
Alothman, Mohammad
|
|
2009
|
10 |
4 |
p. 512-516
5 p.
|
artikel
|
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