| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Antioxidative and antimutagenic activities of the extracts from the rinds of Garcinia pedunculata
|
Jayaprakasha, G.K.
|
|
2006
|
7 |
3 |
p. 246-250
5 p.
|
article
|
| 2 |
Comparison of the level of selected antioxidative compounds in frozen broccoli produced using traditional and modified methods
|
Gębczyński, Piotr
|
|
2006
|
7 |
3 |
p. 239-245
7 p.
|
article
|
| 3 |
Computer simulation of sugar crystallization in confectionery products
|
Ben-Yoseph, Eyal
|
|
2006
|
7 |
3 |
p. 225-232
8 p.
|
article
|
| 4 |
Editorial Board
|
|
|
2006
|
7 |
3 |
p. CO2-
1 p.
|
article
|
| 5 |
Effect of pH of food emulsions on their continuous foaming using a mechanically agitated column
|
Thakur, Rajeev K.
|
|
2006
|
7 |
3 |
p. 203-210
8 p.
|
article
|
| 6 |
Effects of blanching and storage on capsaicinoid stability and peroxidase activity of hot chili peppers (Capsicum frutescens L.)
|
Schweiggert, Ute
|
|
2006
|
7 |
3 |
p. 217-224
8 p.
|
article
|
| 7 |
Improved functionality of food additives with electrostatic coating
|
Amefia, Akou E.
|
|
2006
|
7 |
3 |
p. 176-181
6 p.
|
article
|
| 8 |
Inactivation of Clostridium botulinum nonproteolytic type B spores by high pressure processing at moderate to elevated high temperatures
|
Reddy, N.R.
|
|
2006
|
7 |
3 |
p. 169-175
7 p.
|
article
|
| 9 |
Isothermal study of nonenzymatic browning kinetics in spray-dried and freeze-dried systems at different relative vapor pressure environments
|
Miao, Song
|
|
2006
|
7 |
3 |
p. 182-194
13 p.
|
article
|
| 10 |
Momentum and energy transfer during phase change of water under high hydrostatic pressure
|
Özmutlu, Ö.
|
|
2006
|
7 |
3 |
p. 161-168
8 p.
|
article
|
| 11 |
Recovery of isoflavones from red clover flowers by a membrane-based process
|
Xu, Lei
|
|
2006
|
7 |
3 |
p. 251-256
6 p.
|
article
|
| 12 |
Screening for lactic acid bacteria with potential to reduce antigenic response of β-lactoglobulin in bovine skim milk and sweet whey
|
Kleber, Nicole
|
|
2006
|
7 |
3 |
p. 233-238
6 p.
|
article
|
| 13 |
Stability of O/W emulsions prepared using various monoacyl sugar alcohols as an emulsifier
|
Piao, Junkui
|
|
2006
|
7 |
3 |
p. 211-216
6 p.
|
article
|
| 14 |
Vacuum pulse and brine composition effect on pickling kinetics of whole jalapeño pepper
|
Mújica-Paz, H.
|
|
2006
|
7 |
3 |
p. 195-202
8 p.
|
article
|
Journal description