| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A microwire sensor for rapid detection of Escherichia coli K-12 in fresh produce
|
Kim, Sungkyun
|
|
2011
|
12 |
4 |
p. 617-622
6 p.
|
artikel
|
| 2 |
Application of microwaves dielectric spectroscopy for controlling osmotic dehydration of kiwifruit (Actinidia deliciosa cv Hayward)
|
Castro-Giráldez, M.
|
|
2011
|
12 |
4 |
p. 623-627
5 p.
|
artikel
|
| 3 |
Combined effect of high pressure treatment and anti-microbial bio-sourced materials on microorganisms' growth in model food during storage
|
Raouche, Sana
|
|
2011
|
12 |
4 |
p. 426-434
9 p.
|
artikel
|
| 4 |
Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice
|
Vervoort, Liesbeth
|
|
2011
|
12 |
4 |
p. 466-477
12 p.
|
artikel
|
| 5 |
Editorial Board
|
|
|
2011
|
12 |
4 |
p. IFC-
1 p.
|
artikel
|
| 6 |
Effect of CO2 dissolution on the shelf life of ready-to-eat Octopus vulgaris
|
Mendes, Rogério
|
|
2011
|
12 |
4 |
p. 551-561
11 p.
|
artikel
|
| 7 |
Effect of electron-beam irradiation on cholesterol oxide formation in different ready-to-eat foods
|
Lozada-Castro, J.J.
|
|
2011
|
12 |
4 |
p. 519-525
7 p.
|
artikel
|
| 8 |
Effect of electron beam irradiation on proximate, microbiological and sensory characteristics of chyavanaprash — Ayurvedic poly herbal formulation
|
Ramathilaga, A.
|
|
2011
|
12 |
4 |
p. 515-518
4 p.
|
artikel
|
| 9 |
Effect of high pressure on K-value, microbial and sensory characteristics of yellowfin tuna (Thunnus albacares) chunks in EVOH films during chill storage
|
Kamalakanth, C.K.
|
|
2011
|
12 |
4 |
p. 451-455
5 p.
|
artikel
|
| 10 |
Effect of pulsed-vacuum and ohmic heating on the osmodehydration kinetics, physical properties and microstructure of apples (cv. Granny Smith)
|
Moreno, J.
|
|
2011
|
12 |
4 |
p. 562-568
7 p.
|
artikel
|
| 11 |
Effect of ultra-high pressure homogenisation of milk on the texture and water-typology of a starter-free fresh cheese
|
Zamora, A.
|
|
2011
|
12 |
4 |
p. 484-490
7 p.
|
artikel
|
| 12 |
Effect of water activity (aw) and irradiation on the shelf-life of fresh noodles
|
Li, Man
|
|
2011
|
12 |
4 |
p. 526-530
5 p.
|
artikel
|
| 13 |
Effects of combined high-pressure homogenization and enzymatic treatment on extraction yield, hydrolysis and function properties of peanut proteins
|
Dong, Xinhong
|
|
2011
|
12 |
4 |
p. 478-483
6 p.
|
artikel
|
| 14 |
Efficiency of a range of homogenisation technologies in the emulsification and stabilization of cream liqueurs
|
Heffernan, Sinead P.
|
|
2011
|
12 |
4 |
p. 628-634
7 p.
|
artikel
|
| 15 |
Enhanced extraction of isoflavonoids from Radix Astragali by incubation pretreatment combined with negative pressure cavitation and its antioxidant activity
|
Zhao, Bao-Shan
|
|
2011
|
12 |
4 |
p. 577-585
9 p.
|
artikel
|
| 16 |
Evaluation of high power ultrasound porous cleaning efficacy in American oak wine barrels using X-ray tomography
|
Porter, Garth Wayne
|
|
2011
|
12 |
4 |
p. 509-514
6 p.
|
artikel
|
| 17 |
Hemoglobin hydrolysates from porcine blood obtained through enzymatic hydrolysis assisted by high hydrostatic pressure processing
|
Toldrà, M.
|
|
2011
|
12 |
4 |
p. 435-442
8 p.
|
artikel
|
| 18 |
Hot water treatment and peracetic acid to maintain fresh-cut Galia melon quality
|
Silveira, A.C.
|
|
2011
|
12 |
4 |
p. 569-576
8 p.
|
artikel
|
| 19 |
Inactivation of polyphenol oxidase from Pacific white shrimp by dense phase carbon dioxide
|
Zhang, Liang
|
|
2011
|
12 |
4 |
p. 635-641
7 p.
|
artikel
|
| 20 |
Influence of high pressure application on the nutritional, sensory and microbiological characteristics of sliced skin vacuum packed dry-cured ham. Effects along the storage period
|
Clariana, Maria
|
|
2011
|
12 |
4 |
p. 456-465
10 p.
|
artikel
|
| 21 |
Influence of NaCl concentration and high pressure treatment on thermal denaturation of soybean proteins
|
Añón, M.C.
|
|
2011
|
12 |
4 |
p. 443-450
8 p.
|
artikel
|
| 22 |
Non-enzymatic browning and ascorbic acid degradation of orange juice subjected to electroreduction and electro-oxidation treatments
|
Fustier, Patrick
|
|
2011
|
12 |
4 |
p. 491-498
8 p.
|
artikel
|
| 23 |
pH-changes during pulsed electric field treatments — Numerical simulation and in situ impact on polyphenoloxidase inactivation
|
Meneses, Nicolás
|
|
2011
|
12 |
4 |
p. 499-504
6 p.
|
artikel
|
| 24 |
Processing of phosphocasein dispersions by dynamic high pressure: Effects on the dispersion physico-chemical characteristics and the binding of α-tocopherol acetate to casein micelles
|
Chevalier-Lucia, Dominique
|
|
2011
|
12 |
4 |
p. 416-425
10 p.
|
artikel
|
| 25 |
Properties of yeast free bread produced by supercritical fluid extrusion (SCFX) and vacuum baking
|
Ruttarattanamongkol, Khanitta
|
|
2011
|
12 |
4 |
p. 542-550
9 p.
|
artikel
|
| 26 |
Recent developments in the application of seaweeds or seaweed extracts as a means for enhancing the safety and quality attributes of foods
|
Gupta, Shilpi
|
|
2011
|
12 |
4 |
p. 600-609
10 p.
|
artikel
|
| 27 |
Shelf-life extension of cooked ham model product by high hydrostatic pressure and natural preservatives
|
Vercammen, Anne
|
|
2011
|
12 |
4 |
p. 407-415
9 p.
|
artikel
|
| 28 |
Study of starch-lipid complexes in model system and real food produced using extrusion-cooking technology
|
De Pilli, T.
|
|
2011
|
12 |
4 |
p. 610-616
7 p.
|
artikel
|
| 29 |
The effect of ball milling treatment on structure and porosity of maize starch granule
|
Liu, Tian Yi
|
|
2011
|
12 |
4 |
p. 586-593
8 p.
|
artikel
|
| 30 |
Ultrasonic-assisted enzymatic degradation of cholesterol in egg yolk
|
Sun, Yan
|
|
2011
|
12 |
4 |
p. 505-508
4 p.
|
artikel
|
| 31 |
Use of endospore-forming bacteria as an active oxygen scavenger in plastic packaging materials
|
Anthierens, Tom
|
|
2011
|
12 |
4 |
p. 594-599
6 p.
|
artikel
|
| 32 |
UV-C inactivation of Escherichia coli at different temperatures
|
Gayán, E.
|
|
2011
|
12 |
4 |
p. 531-541
11 p.
|
artikel
|
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