| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Analysis of temperature variability during the thermal processing of hazelnuts
|
Demir, Ali Doğan
|
|
2003
|
4 |
1 |
p. 69-84
16 p.
|
artikel
|
| 2 |
A new process for the combined recovery of pectin and phenolic compounds from apple pomace
|
Schieber, Andreas
|
|
2003
|
4 |
1 |
p. 99-107
9 p.
|
artikel
|
| 3 |
Application of response surface methodology for studying the quality characteristics of cowpea-fortified nixtamalized maize
|
Sefa-Dedeh, Samuel
|
|
2003
|
4 |
1 |
p. 109-119
11 p.
|
artikel
|
| 4 |
Author Gateway
|
|
|
2003
|
4 |
1 |
p. II-
1 p.
|
artikel
|
| 5 |
Editorial Board
|
|
|
2003
|
4 |
1 |
p. IFC-
1 p.
|
artikel
|
| 6 |
Encyclopedia of Diary Sciences
|
|
|
2003
|
4 |
1 |
p. I-
1 p.
|
artikel
|
| 7 |
Impact of air bubbles in a dielectric liquid when subjected to high field strengths
|
Góngora-Nieto, M.M
|
|
2003
|
4 |
1 |
p. 57-67
11 p.
|
artikel
|
| 8 |
Modeling the combined effect of high hydrostatic pressure and mild heat on the inactivation kinetics of Listeria monocytogenes Scott A in whole milk
|
Chen, Haiqiang
|
|
2003
|
4 |
1 |
p. 25-34
10 p.
|
artikel
|
| 9 |
Ohmic heating behaviour and electrical conductivity of two-phase food systems
|
Zareifard, M.R
|
|
2003
|
4 |
1 |
p. 45-55
11 p.
|
artikel
|
| 10 |
On the modelling of the inactivation kinetics of Saccharomyces cerevisiae by means of combined temperature and high pressure treatments
|
Donsı̀, G
|
|
2003
|
4 |
1 |
p. 35-44
10 p.
|
artikel
|
| 11 |
Phase transition in foods: effect of pressure and methods to assess or control phase transition
|
LeBail, A.
|
|
2003
|
4 |
1 |
p. 15-24
10 p.
|
artikel
|
| 12 |
Review: are intrinsic TTIs for thermally processed milk applicable for high-pressure processing assessment?
|
Claeys, Wendie L
|
|
2003
|
4 |
1 |
p. 1-14
14 p.
|
artikel
|
| 13 |
The effect of short- and long-term freeze-chilling on the quality of mashed potato
|
Redmond, G.A
|
|
2003
|
4 |
1 |
p. 85-97
13 p.
|
artikel
|
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