| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Comparative study of enzymes, phenolics, carotenoids and color of apricot nectars treated by high hydrostatic pressure and high temperature short time
|
Huang, Wenshu
|
|
2013
|
18 |
C |
p. 74-82
9 p.
|
artikel
|
| 2 |
Comparing characteristic of banana juices from banana pulp treated by high pressure carbon dioxide and mild heat
|
Yu, Yuanshan
|
|
2013
|
18 |
C |
p. 95-100
6 p.
|
artikel
|
| 3 |
Comparing thermal and high pressure processing of carrots at different processing intensities by headspace fingerprinting
|
Vervoort, Liesbeth
|
|
2013
|
18 |
C |
p. 31-42
12 p.
|
artikel
|
| 4 |
Disruption and protein release by ultrasonication of yeast cells
|
Liu, Dan
|
|
2013
|
18 |
C |
p. 132-137
6 p.
|
artikel
|
| 5 |
Editorial Board
|
|
|
2013
|
18 |
C |
p. IFC-
1 p.
|
artikel
|
| 6 |
Effect of apparent density of sliced food particles on the efficiency of pulsed electric field treatment
|
Mhemdi, H.
|
|
2013
|
18 |
C |
p. 115-119
5 p.
|
artikel
|
| 7 |
Effect of high pressure processing on avocado slices
|
Woolf, Allan B.
|
|
2013
|
18 |
C |
p. 65-73
9 p.
|
artikel
|
| 8 |
Effect of pulsed light on selected properties of egg white
|
Manzocco, Lara
|
|
2013
|
18 |
C |
p. 183-189
7 p.
|
artikel
|
| 9 |
Effect of ultrasound irradiation on ice crystal size distribution in frozen agar gel samples
|
Kiani, Hossein
|
|
2013
|
18 |
C |
p. 126-131
6 p.
|
artikel
|
| 10 |
Effects of power ultrasound on immersion freezing parameters of potatoes
|
Comandini, P.
|
|
2013
|
18 |
C |
p. 120-125
6 p.
|
artikel
|
| 11 |
Evaluation of key parameters during construction and operation of an ohmic heating apparatus
|
Sarkis, Júlia Ribeiro
|
|
2013
|
18 |
C |
p. 145-154
10 p.
|
artikel
|
| 12 |
Formation and stability of amylose ligand complexes formed by high pressure treatment
|
Le Bail, Patricia
|
|
2013
|
18 |
C |
p. 1-6
6 p.
|
artikel
|
| 13 |
Functionality of pork meat proteins: Impact of sodium chloride and phosphates under high-pressure processing
|
Villamonte, G.
|
|
2013
|
18 |
C |
p. 15-23
9 p.
|
artikel
|
| 14 |
High pressure inactivation of a virulent Enterococcus faecalis on dry-cured ham: Modeling the effect of processing parameters
|
Belletti, N.
|
|
2013
|
18 |
C |
p. 43-47
5 p.
|
artikel
|
| 15 |
High pressure processing controls microbial growth and minimally alters the levels of health promoting compounds in grapefruit (Citrus paradisi Macfad) juice
|
Uckoo, Ram M.
|
|
2013
|
18 |
C |
p. 7-14
8 p.
|
artikel
|
| 16 |
High pressure processing of fruit juice mixture sweetened with Stevia rebaudiana Bertoni: Optimal retention of physical and nutritional quality
|
Carbonell-Capella, Juana M.
|
|
2013
|
18 |
C |
p. 48-56
9 p.
|
artikel
|
| 17 |
Ideal skills for European food scientists and technologists: Identifying the most desired knowledge, skills and competencies
|
Flynn, Katherine
|
|
2013
|
18 |
C |
p. 246-255
10 p.
|
artikel
|
| 18 |
Identification of a novel angiotensin-I converting enzyme inhibitory peptide from ostrich egg white and studying its interactions with the enzyme
|
Tanzadehpanah, Hamid
|
|
2013
|
18 |
C |
p. 212-219
8 p.
|
artikel
|
| 19 |
Immobilization and microencapsulation of Lactobacillus plantarum: Performances and in vivo applications
|
Corbo, Maria Rosaria
|
|
2013
|
18 |
C |
p. 196-201
6 p.
|
artikel
|
| 20 |
Inactivation of enzymes and Lactobacillus fructivorans in unpasteurized sake by a two-stage method with low-pressure CO2 microbubbles and quality of the treated sake
|
Kobayashi, Fumiyuki
|
|
2013
|
18 |
C |
p. 108-114
7 p.
|
artikel
|
| 21 |
Influence of ultra high pressure homogenization processing on bioactive compounds and antioxidant activity of orange juice
|
Velázquez-Estrada, R.M.
|
|
2013
|
18 |
C |
p. 89-94
6 p.
|
artikel
|
| 22 |
Lipid hydrolysis and oxidation development in frozen mackerel (Scomber scombrus): Effect of a high hydrostatic pressure pre-treatment
|
Vázquez, Manuel
|
|
2013
|
18 |
C |
p. 24-30
7 p.
|
artikel
|
| 23 |
Microscopic studies providing insight into the mechanisms of mass transfer in vacuum impregnation
|
Panarese, Valentina
|
|
2013
|
18 |
C |
p. 169-176
8 p.
|
artikel
|
| 24 |
Microstructure–texture relationships of aerated sugar gels: Novel measurement techniques for analysis and control
|
Herremans, Els
|
|
2013
|
18 |
C |
p. 202-211
10 p.
|
artikel
|
| 25 |
Multi-pass high pressure homogenization of commercial enzymes: Effect on the activities of glucose oxidase, neutral protease and amyloglucosidase at different temperatures
|
Tribst, Alline A.L.
|
|
2013
|
18 |
C |
p. 83-88
6 p.
|
artikel
|
| 26 |
NIR hyperspectral imaging as non-destructive evaluation tool for the recognition of fresh and frozen–thawed porcine longissimus dorsi muscles
|
Barbin, Douglas F.
|
|
2013
|
18 |
C |
p. 226-236
11 p.
|
artikel
|
| 27 |
Non-destructive and rapid analysis of moisture distribution in farmed Atlantic salmon (Salmo salar) fillets using visible and near-infrared hyperspectral imaging
|
He, Hong-Ju
|
|
2013
|
18 |
C |
p. 237-245
9 p.
|
artikel
|
| 28 |
On-line estimation of eggshell strength based on acoustic impulse response analysis
|
Sun, Li
|
|
2013
|
18 |
C |
p. 220-225
6 p.
|
artikel
|
| 29 |
Pulsed light treatment as new method to maintain physical and nutritional quality of fresh-cut mangoes
|
Charles, Florence
|
|
2013
|
18 |
C |
p. 190-195
6 p.
|
artikel
|
| 30 |
Role of distributed heating on enhancement of thermal mixing for liquid food processing with heat flow visualization method
|
Kaluri, Ram Satish
|
|
2013
|
18 |
C |
p. 155-168
14 p.
|
artikel
|
| 31 |
Separation process for very concentrated emulsions and suspensions in the food industry
|
van Dinther, A.M.C.
|
|
2013
|
18 |
C |
p. 177-182
6 p.
|
artikel
|
| 32 |
Shucking of bay scallop (Argopecten irradians) using high hydrostatic pressure and its effect on microbiological and physical quality of adductor muscle
|
Yi, Junjie
|
|
2013
|
18 |
C |
p. 57-64
8 p.
|
artikel
|
| 33 |
Sterol enriched fractions obtained from Agaricus bisporus fruiting bodies and by-products by compressed fluid technologies (PLE and SFE)
|
Gil-Ramírez, Alicia
|
|
2013
|
18 |
C |
p. 101-107
7 p.
|
artikel
|
| 34 |
Ultrasound-assisted freezing of Lactobacillus plantarum subsp. plantarum: The freezing process and cell viability
|
Kiani, Hossein
|
|
2013
|
18 |
C |
p. 138-144
7 p.
|
artikel
|
| 35 |
Use of the voltammetric tongue in fresh cod (Gadus morhua) quality assessment
|
Ruiz-Rico, María
|
|
2013
|
18 |
C |
p. 256-263
8 p.
|
artikel
|
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