| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Bacterial resistance after pulsed electric fields depending on the treatment medium pH
|
García, D.
|
|
2005
|
6 |
4 |
p. 388-395
8 p.
|
artikel
|
| 2 |
Development of defined mixed-culture fungal fermentation starter granulate for controlled production of rice wine
|
Dung, N.T.P.
|
|
2005
|
6 |
4 |
p. 429-441
13 p.
|
artikel
|
| 3 |
Editorial Board
|
|
|
2005
|
6 |
4 |
p. CO2-
1 p.
|
artikel
|
| 4 |
Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization
|
Cano-Chauca, Milton
|
|
2005
|
6 |
4 |
p. 420-428
9 p.
|
artikel
|
| 5 |
Gelation behaviour of aqueous solutions of different types of carrageenan investigated by low-intensity-ultrasound measurements and comparison to rheological measurements
|
Wang, Qin
|
|
2005
|
6 |
4 |
p. 465-472
8 p.
|
artikel
|
| 6 |
High pressure processing of Australian navel orange juices: Sensory analysis and volatile flavor profiling
|
Baxter, Irene A.
|
|
2005
|
6 |
4 |
p. 372-387
16 p.
|
artikel
|
| 7 |
Inactivation of Escherichia coli K-12 and Listeria innocua in milk using radio frequency (RF) heating
|
Awuah, G.B.
|
|
2005
|
6 |
4 |
p. 396-402
7 p.
|
artikel
|
| 8 |
Inactivation of peroxidase, polyphenoloxidase, and lipoxygenase in paprika and chili powder after immediate thermal treatment of the plant material
|
Schweiggert, Ute
|
|
2005
|
6 |
4 |
p. 403-411
9 p.
|
artikel
|
| 9 |
Inhibition of Vibrio parahaemolyticus in seafood systems using oregano and cranberry phytochemical synergies and lactic acid
|
Lin, Y.T.
|
|
2005
|
6 |
4 |
p. 453-458
6 p.
|
artikel
|
| 10 |
Mono- and multilayer active films containing lysozyme as antimicrobial agent
|
Buonocore, G.G.
|
|
2005
|
6 |
4 |
p. 459-464
6 p.
|
artikel
|
| 11 |
Purification, characterization, thermal and high-pressure inactivation of a pectin methylesterase from white grapefruit (Citrus paradisi)
|
Guiavarc'h, Yann
|
|
2005
|
6 |
4 |
p. 363-371
9 p.
|
artikel
|
| 12 |
Quality improvement of non-sulphited mango slices by drying at high temperatures
|
Pott, Isabell
|
|
2005
|
6 |
4 |
p. 412-419
8 p.
|
artikel
|
| 13 |
Utilization of mango peels as a source of pectin and polyphenolics
|
Berardini, Nicolai
|
|
2005
|
6 |
4 |
p. 442-452
11 p.
|
artikel
|
Tijdschrift beschrijving