| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A New Procedure for the Production of Carthamin Dye from Dyer's Saffron Flowers
|
Saito, Koshi
|
|
1994
|
27 |
4 |
p. 384-385
2 p.
|
artikel
|
| 2 |
Cocrystallization of Jamaica (Hibiscus sabdarifa L.) Granules
|
Beristain, Cesar I.
|
|
1994
|
27 |
4 |
p. 347-349
3 p.
|
artikel
|
| 3 |
Comparison of Two Precipitation Methods for Determination of Phosphotungstic Acid Soluble Nitrogen in Cheese
|
Rohm, H.
|
|
1994
|
27 |
4 |
p. 392-393
2 p.
|
artikel
|
| 4 |
Das Strahlagglomerieren als Verfahren zum Herstellen von Instantgetränken
|
Schuchmann, H.
|
|
1994
|
27 |
4 |
p. 303-307
5 p.
|
artikel
|
| 5 |
Determination of Moisture Profile in Foods During Microwave Heating using VIS-NIR Spectroscopy
|
Yeh, R.S.
|
|
1994
|
27 |
4 |
p. 358-362
5 p.
|
artikel
|
| 6 |
Drying Rates of 25 Argentinian Varieties of Soybean: A Comparative Study
|
Giner, S.A.
|
|
1994
|
27 |
4 |
p. 308-313
6 p.
|
artikel
|
| 7 |
Effects of the Ionic Environment on the Stability of Kluyveromyces lactis β-Galactosidase
|
Voget, C.E.
|
|
1994
|
27 |
4 |
p. 324-330
7 p.
|
artikel
|
| 8 |
Einfluss von Partikeleigenschaften und Prozessparameter auf das Strahlagglomerieren von Getränkepulvern
|
Schuchmann, H.
|
|
1994
|
27 |
4 |
p. 350-357
8 p.
|
artikel
|
| 9 |
Interactions Between Starter Culture and Raw Material in Lactic Acid Fermentation of Sliced Carrot
|
Aukrust, Thea W.
|
|
1994
|
27 |
4 |
p. 337-341
5 p.
|
artikel
|
| 10 |
In vitro Inhibition of Fungi Isolated from 'Pastilla' Papers by Organic Acids and Cinnamon
|
Sebti, Faı̈za
|
|
1994
|
27 |
4 |
p. 370-374
5 p.
|
artikel
|
| 11 |
IUFoST Newsline
|
|
|
1994
|
27 |
4 |
p. i-xii
nvt p.
|
artikel
|
| 12 |
Kinetic Compensation During Homogeneous and Heterogeneous Nucleation of Ice in Aqueous Systems
|
Özilgen, Sibel
|
|
1994
|
27 |
4 |
p. 319-323
5 p.
|
artikel
|
| 13 |
Lipolytic Enzyme Activity of Byssochlamys fulva
|
Ku, M.A.
|
|
1994
|
27 |
4 |
p. 390-391
2 p.
|
artikel
|
| 14 |
Optimization of an Aqueous Extraction Process for Flaxseed Gum by Response Surface Methodology
|
Cui, W.
|
|
1994
|
27 |
4 |
p. 363-369
7 p.
|
artikel
|
| 15 |
Optimization of a Peanut—Sweet Potato Cookie Formulation
|
Palomar, L.S.
|
|
1994
|
27 |
4 |
p. 314-318
5 p.
|
artikel
|
| 16 |
Physicochemical and Structural Properties of Two Bean Varieties which Differ in Cooking Time and the HTC Characteristic
|
Reyes-Moreno, C.
|
|
1994
|
27 |
4 |
p. 331-336
6 p.
|
artikel
|
| 17 |
Protein and Amino Acid Composition of Chinese and North American Wild Rice
|
Zhai, C.K.
|
|
1994
|
27 |
4 |
p. 380-383
4 p.
|
artikel
|
| 18 |
Proteinase, Peptidase and Esterase Activity of Crude Cell-free Extracts of Pediococcus pentosaceus Isolated from Cheese
|
Vafopoulou-Mastrojiannaki, A.
|
|
1994
|
27 |
4 |
p. 342-346
5 p.
|
artikel
|
| 19 |
Review of Taschenbuch fur Lebensmittelchemiker und-technologen 3, by Wolfgang Frede (Herausgeber) and Weinkompendium by Für Apotheker, Ärzte und Naturwissenschaftler von Prof. Dr. Karl-Gustav Bergner
|
Rieder, K.
|
|
1994
|
27 |
4 |
p. 400-
1 p.
|
artikel
|
| 20 |
Succulent, Hydrocolloid-Based, Texturized Grapefruit Products
|
Weiner, G.
|
|
1994
|
27 |
4 |
p. 394-399
6 p.
|
artikel
|
| 21 |
Tensile Characteristics of Ripe Tomato Skin
|
Hershko, V.
|
|
1994
|
27 |
4 |
p. 386-389
4 p.
|
artikel
|
| 22 |
The Use of a Reaction Cell to Model the Development and Control of Colour in Extrusion Cooked Foods
|
Bates, Lisa
|
|
1994
|
27 |
4 |
p. 375-379
5 p.
|
artikel
|
Tijdschrift beschrijving