| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Antioxidant properties of resveratrol: A structure–activity insight
|
Gülçin, İlhami
|
|
2010
|
11 |
1 |
p. 210-218
9 p.
|
artikel
|
| 2 |
Ascorbic acid in orange juice–milk beverage treated by high intensity pulsed electric fields and its stability during storage
|
Zulueta, A.
|
|
2010
|
11 |
1 |
p. 84-90
7 p.
|
artikel
|
| 3 |
Changes in permeability of moderate electric field (MEF) treated vegetable tissue over time
|
Kulshrestha, Suzanne A.
|
|
2010
|
11 |
1 |
p. 78-83
6 p.
|
artikel
|
| 4 |
Characterization of low-phytate soy protein isolates produced by membrane technologies
|
Ali, Fadi
|
|
2010
|
11 |
1 |
p. 162-168
7 p.
|
artikel
|
| 5 |
Colour and texture of apples high pressure processed in pineapple juice
|
Perera, Niranjala
|
|
2010
|
11 |
1 |
p. 39-46
8 p.
|
artikel
|
| 6 |
Combined effect of ozonated water and chitosan on the shelf-life of Pacific oyster (Crassostrea gigas)
|
Rong, Cao
|
|
2010
|
11 |
1 |
p. 108-112
5 p.
|
artikel
|
| 7 |
Combined natural antimicrobial treatments (EDTA, lysozyme, rosemary and oregano oil) on semi cooked coated chicken meat stored in vacuum packages at 4°C: Microbiological and sensory evaluation
|
Ntzimani, Athina G.
|
|
2010
|
11 |
1 |
p. 187-196
10 p.
|
artikel
|
| 8 |
Comparative study on cloudy apple juice qualities from apple slices treated by high pressure carbon dioxide and mild heat
|
Niu, Shuang
|
|
2010
|
11 |
1 |
p. 91-97
7 p.
|
artikel
|
| 9 |
Dual-stage sugar substitution in strawberries with a Stevia-based sweetener
|
Garcia-Noguera, Juan
|
|
2010
|
11 |
1 |
p. 225-230
6 p.
|
artikel
|
| 10 |
Editorial Board
|
|
|
2010
|
11 |
1 |
p. IFC-
1 p.
|
artikel
|
| 11 |
Effect of active and modified atmosphere packaging on quality retention of dark chocolate with hazelnuts
|
Mexis, S.F.
|
|
2010
|
11 |
1 |
p. 177-186
10 p.
|
artikel
|
| 12 |
Effect of high-pressure treatment on microbiology, proteolysis, lipolysis and levels of flavour compounds in mature blue-veined cheese
|
Voigt, Daniela D.
|
|
2010
|
11 |
1 |
p. 68-77
10 p.
|
artikel
|
| 13 |
Effects of heat treatment on atmospheric composition and color of peeled white asparagus in modified atmosphere packaging
|
Siomos, Anastasios S.
|
|
2010
|
11 |
1 |
p. 118-122
5 p.
|
artikel
|
| 14 |
Enzyme infusion prior to thermal/high pressure processing of strawberries: Mechanistic insight into firmness evolution
|
Fraeye, Ilse
|
|
2010
|
11 |
1 |
p. 23-31
9 p.
|
artikel
|
| 15 |
Evaluation of a pre-cut heat treatment as an alternative to chlorine in minimally processed shredded carrot
|
Alegria, Carla
|
|
2010
|
11 |
1 |
p. 155-161
7 p.
|
artikel
|
| 16 |
Evaluation of fresh-cut apple slices enriched with probiotic bacteria
|
Rößle, Christian
|
|
2010
|
11 |
1 |
p. 203-209
7 p.
|
artikel
|
| 17 |
Freeze concentration of must in a pilot plant falling film cryoconcentrator
|
Hernández, E.
|
|
2010
|
11 |
1 |
p. 130-136
7 p.
|
artikel
|
| 18 |
High pressure and thermal inactivation kinetics of polyphenol oxidase and peroxidase in strawberry puree
|
Terefe, Netsanet Shiferaw
|
|
2010
|
11 |
1 |
p. 52-60
9 p.
|
artikel
|
| 19 |
Identification and antioxidant activity of anthocyanins extracted from the seed and cob of purple corn (Zea mays L.)
|
Yang, Zhendong
|
|
2010
|
11 |
1 |
p. 169-176
8 p.
|
artikel
|
| 20 |
Induction of stilbenes in grapes by UV-C: Comparison of different subspecies of Vitis
|
Guerrero, Raúl F.
|
|
2010
|
11 |
1 |
p. 231-238
8 p.
|
artikel
|
| 21 |
Influence of high-pressure processing (HPP) on physico-chemical properties of fresh cheese
|
Okpala, Charles O.R.
|
|
2010
|
11 |
1 |
p. 61-67
7 p.
|
artikel
|
| 22 |
Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations
|
Ajila, C.M.
|
|
2010
|
11 |
1 |
p. 219-224
6 p.
|
artikel
|
| 23 |
Microwave irradiation of hazelnuts for the control of aflatoxin producing Aspergillus parasiticus
|
Basaran, Pervin
|
|
2010
|
11 |
1 |
p. 113-117
5 p.
|
artikel
|
| 24 |
Possibilities for an in vitro meat production system
|
Datar, I.
|
|
2010
|
11 |
1 |
p. 13-22
10 p.
|
artikel
|
| 25 |
Predictive model for growth of Clostridium perfringens during cooling of cooked ground pork
|
Juneja, Vijay K.
|
|
2010
|
11 |
1 |
p. 146-154
9 p.
|
artikel
|
| 26 |
Production of novel dairy products using actinidin and high pressure as enzyme activity regulator
|
Katsaros, George I.
|
|
2010
|
11 |
1 |
p. 47-51
5 p.
|
artikel
|
| 27 |
Production of omega-3 polyunsaturated fatty acid concentrates: A review
|
Rubio-Rodríguez, Nuria
|
|
2010
|
11 |
1 |
p. 1-12
12 p.
|
artikel
|
| 28 |
Properties of low-fat stirred yoghurts made from high-pressure-processed skim milk
|
Udabage, Punsandani
|
|
2010
|
11 |
1 |
p. 32-38
7 p.
|
artikel
|
| 29 |
Silicates characterization as potential bacteriocin-carriers
|
Ibarguren, Carolina
|
|
2010
|
11 |
1 |
p. 197-202
6 p.
|
artikel
|
| 30 |
Supercritical carbon dioxide extraction of antioxidant fractions from selected Lamiaceae herbs and their antioxidant capacity
|
Babovic, Nada
|
|
2010
|
11 |
1 |
p. 98-107
10 p.
|
artikel
|
| 31 |
The effect of freezing compared with chilling on selected physico-chemical and sensory properties of sous vide cooked carrots
|
Tansey, Fergal
|
|
2010
|
11 |
1 |
p. 137-145
9 p.
|
artikel
|
| 32 |
Thermal inactivation of Bacillus anthracis Sterne in irradiated ground beef heated in a water bath or cooked on commercial grills
|
Juneja, Vijay K.
|
|
2010
|
11 |
1 |
p. 123-129
7 p.
|
artikel
|
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