| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
A feasibility study of the use of a SIRE biosensor in the monitoring of H2O2 added to milk samples. A possible new technology for early detection of mastitis?
|
Leth, Suzanne
|
|
2004
|
5 |
4 |
p. 515-522
8 p.
|
article
|
| 2 |
Author Index to Volume 5
|
|
|
2004
|
5 |
4 |
p. 529-531
3 p.
|
article
|
| 3 |
Contents of Volume 5
|
|
|
2004
|
5 |
4 |
p. 533-535
3 p.
|
article
|
| 4 |
Continuous flow radio frequency heating of particulate foods
|
Zhong, Qixin
|
|
2004
|
5 |
4 |
p. 475-483
9 p.
|
article
|
| 5 |
Continuous ohmic heating unit under whey protein fouling
|
Ayadi, M.A.
|
|
2004
|
5 |
4 |
p. 465-473
9 p.
|
article
|
| 6 |
Dry ice as a novel chilling medium along with water ice for short-term preservation of fish Emperor breams, lethrinus (Lethrinus miniatus)
|
Jeyasekaran, G.
|
|
2004
|
5 |
4 |
p. 485-493
9 p.
|
article
|
| 7 |
Editorial Board
|
|
|
2004
|
5 |
4 |
p. IFC-
1 p.
|
article
|
| 8 |
Effects of different enzymatic maceration treatments on enhancement of anthocyanins and other phenolics in black currant juice
|
Landbo, Anne-Katrine
|
|
2004
|
5 |
4 |
p. 503-513
11 p.
|
article
|
| 9 |
Electrical conductivity: a new tool for the determination of high hydrostatic pressure-induced starch gelatinisation
|
Bauer, B.A.
|
|
2004
|
5 |
4 |
p. 437-442
6 p.
|
article
|
| 10 |
Experimental and numerical analysis of the thermofluiddynamics in a high-pressure autoclave
|
Hartmann, Christoph
|
|
2004
|
5 |
4 |
p. 399-411
13 p.
|
article
|
| 11 |
Free radical scavenging and antioxidant activity of 5,7,3′,4′-hydroxy-substituted flavonoids
|
Tsimogiannis, D.I.
|
|
2004
|
5 |
4 |
p. 523-528
6 p.
|
article
|
| 12 |
High-pressure effects on IgE immunoreactivity of proteins in a sausage batter
|
Hajós, Gy.
|
|
2004
|
5 |
4 |
p. 443-449
7 p.
|
article
|
| 13 |
High pressure–low temperature processing. Suggested definitions and terminology
|
Urrutia Benet, G.
|
|
2004
|
5 |
4 |
p. 413-427
15 p.
|
article
|
| 14 |
Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes by underwater shock waves
|
Alvarez, Ulises M.
|
|
2004
|
5 |
4 |
p. 459-463
5 p.
|
article
|
| 15 |
Microbial inactivation after high-pressure processing at 600 MPa in commercial meat products over its shelf life
|
Garriga, M.
|
|
2004
|
5 |
4 |
p. 451-457
7 p.
|
article
|
| 16 |
Thermal and high-pressure inactivation kinetics of carrot pectinmethylesterase: from model system to real foods
|
Balogh, Teréz
|
|
2004
|
5 |
4 |
p. 429-436
8 p.
|
article
|
| 17 |
Ultraviolet treatment of orange juice
|
Tran, Mai Thu Thi
|
|
2004
|
5 |
4 |
p. 495-502
8 p.
|
article
|
Journal description