| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Advanced applications of hyperspectral imaging technology for food quality and safety analysis and assessment: A review — Part I: Fundamentals
|
Wu, Di
|
|
2013
|
19 |
C |
p. 1-14
14 p.
|
artikel
|
| 2 |
Advanced applications of hyperspectral imaging technology for food quality and safety analysis and assessment: A review — Part II: Applications
|
Wu, Di
|
|
2013
|
19 |
C |
p. 15-28
14 p.
|
artikel
|
| 3 |
A novel preservation technique applied to fiordilatte cheese
|
Conte, A.
|
|
2013
|
19 |
C |
p. 158-165
8 p.
|
artikel
|
| 4 |
A study of mechanisms involved during the extraction of polyphenols from grape seeds by pulsed electrical discharges
|
Boussetta, N.
|
|
2013
|
19 |
C |
p. 124-132
9 p.
|
artikel
|
| 5 |
Cold plasma effects on enzyme activity in a model food system
|
Surowsky, Bjoern
|
|
2013
|
19 |
C |
p. 146-152
7 p.
|
artikel
|
| 6 |
Comparative effects of thermal and high pressure processing on phenolic phytochemicals in different strawberry cultivars
|
Terefe, Netsanet Shiferaw
|
|
2013
|
19 |
C |
p. 57-65
9 p.
|
artikel
|
| 7 |
Comparative study of quality of cloudy pomegranate juice treated by high hydrostatic pressure and high temperature short time
|
Chen, Dong
|
|
2013
|
19 |
C |
p. 85-94
10 p.
|
artikel
|
| 8 |
Comparison of microwaves and conventional thermal treatment on enzymes activity and antioxidant capacity of kiwifruit puree
|
Benlloch-Tinoco, María
|
|
2013
|
19 |
C |
p. 166-172
7 p.
|
artikel
|
| 9 |
Differentiation between fresh and frozen-thawed sea bream (Sparus aurata) using impedance spectroscopy techniques
|
Fuentes, Ana
|
|
2013
|
19 |
C |
p. 210-217
8 p.
|
artikel
|
| 10 |
Double integrating sphere measurements for estimating optical properties of pig subcutaneous adipose tissue
|
Zamora-Rojas, Eduardo
|
|
2013
|
19 |
C |
p. 218-226
9 p.
|
artikel
|
| 11 |
Editorial Board
|
|
|
2013
|
19 |
C |
p. IFC-
1 p.
|
artikel
|
| 12 |
Effectiveness of a novel insect-repellent food packaging incorporating essential oils against the red flour beetle (Tribolium castaneum)
|
Licciardello, F.
|
|
2013
|
19 |
C |
p. 173-180
8 p.
|
artikel
|
| 13 |
Effect of high pressure processing on volatile compound profile of a starter-free fresh cheese
|
Evert-Arriagada, K.
|
|
2013
|
19 |
C |
p. 73-78
6 p.
|
artikel
|
| 14 |
Effect of high pressure thermal processing on some essential nutrients and immunological components present in breast milk
|
Delgado, Francisco José
|
|
2013
|
19 |
C |
p. 50-56
7 p.
|
artikel
|
| 15 |
Effects of low-pressure homogenisation on the sensory and chemical properties of Emmental cheese
|
Deegan, Kevin C.
|
|
2013
|
19 |
C |
p. 104-114
11 p.
|
artikel
|
| 16 |
Effects of ultraviolet-C treatment in Teflon®-coil on microbial populations and physico-chemical characteristics of watermelon juice
|
Feng, Mei
|
|
2013
|
19 |
C |
p. 133-139
7 p.
|
artikel
|
| 17 |
Encapsulation of Lactobacillus rhamnosus GG in microparticles: Influence of casein to whey protein ratio on bacterial survival during digestion
|
Burgain, J.
|
|
2013
|
19 |
C |
p. 233-242
10 p.
|
artikel
|
| 18 |
Finite element simulation of the compression behaviour of airy breakfast cereals
|
Mamlouk, Hedi
|
|
2013
|
19 |
C |
p. 190-203
14 p.
|
artikel
|
| 19 |
Functional stability of gelatin–lignosulphonate films and their feasibility to preserve sardine fillets during chilled storage in combination with high pressure treatment
|
Núñez-Flores, R.
|
|
2013
|
19 |
C |
p. 95-103
9 p.
|
artikel
|
| 20 |
Inactivation of bacterial spores by UV-C light
|
Gayán, E.
|
|
2013
|
19 |
C |
p. 140-145
6 p.
|
artikel
|
| 21 |
Influence of HPP conditions on selected lamb quality attributes and their stability during chilled storage
|
McArdle, Ruth A.
|
|
2013
|
19 |
C |
p. 66-72
7 p.
|
artikel
|
| 22 |
Kinetics of tomato peroxidase inactivation by atmospheric pressure cold plasma based on dielectric barrier discharge
|
Pankaj, S.K.
|
|
2013
|
19 |
C |
p. 153-157
5 p.
|
artikel
|
| 23 |
Nanostructured lipid carriers (NLC): A potential delivery system for bioactive food molecules
|
Tamjidi, Fardin
|
|
2013
|
19 |
C |
p. 29-43
15 p.
|
artikel
|
| 24 |
Nonthermal inactivation of heterogeneous and superdormant spore populations of Bacillus cereus using ozone and high pressure processing
|
Markland, Sarah M.
|
|
2013
|
19 |
C |
p. 44-49
6 p.
|
artikel
|
| 25 |
Orally disintegrating film (ODF) for delivery of probiotics in the oral cavity — Development of a novel product for oral health
|
Heinemann, Riana J.B.
|
|
2013
|
19 |
C |
p. 227-232
6 p.
|
artikel
|
| 26 |
Pressure–ohmic–thermal sterilization: A feasible approach for the inactivation of Bacillus amyloliquefaciens and Geobacillus stearothermophilus spores
|
Park, Sung Hee
|
|
2013
|
19 |
C |
p. 115-123
9 p.
|
artikel
|
| 27 |
Resveratrol loaded liposomes produced by different techniques
|
Isailović, Bojana D.
|
|
2013
|
19 |
C |
p. 181-189
9 p.
|
artikel
|
| 28 |
The effect of high hydrostatic pressure on the microbiological quality and physicochemical properties of lotus root during refrigerated storage
|
Dong, Peng
|
|
2013
|
19 |
C |
p. 79-84
6 p.
|
artikel
|
| 29 |
The use of rapid instrumental methods to assess freshness of half shell Pacific oysters, Crassostrea gigas: A feasibility study
|
Madigan, Thomas
|
|
2013
|
19 |
C |
p. 204-209
6 p.
|
artikel
|
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