| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Acknowledgement of Reviewers
|
|
|
2002
|
35 |
1 |
p. 106-
1 p.
|
artikel
|
| 2 |
Authentication of Olive Oil Adulterated with Vegetable Oils Using Fourier Transform Infrared Spectroscopy
|
Tay, A
|
|
2002
|
35 |
1 |
p. 99-103
5 p.
|
artikel
|
| 3 |
Chemical and Physico-chemical Changes in Processed Cheese and Ready-made Fondue During Storage. A Review
|
Schär, W
|
|
2002
|
35 |
1 |
p. 15-20
6 p.
|
artikel
|
| 4 |
Comparison of the Volatile Components of Eight Cultivars of Potato after Microwave Baking
|
Oruna-Concha, M.J.
|
|
2002
|
35 |
1 |
p. 80-86
7 p.
|
artikel
|
| 5 |
Enrichment of β -glucan in Oat Bran by Fine Grinding and Air Classification
|
Wu, Y.V
|
|
2002
|
35 |
1 |
p. 30-33
4 p.
|
artikel
|
| 6 |
Glass Transition Studies of Baked Tortilla Chips Using Dynamic Mechanical Thermal Analysis
|
Kayacier, A
|
|
2002
|
35 |
1 |
p. 34-37
4 p.
|
artikel
|
| 7 |
Maintenance of Colour Composition of a Red Wine During Storage. Influence of Prefermentative Practices, Maceration Time and Storage
|
Gómez-Plaza, E
|
|
2002
|
35 |
1 |
p. 46-53
8 p.
|
artikel
|
| 8 |
Meetings, Exhibitions
|
|
|
2002
|
35 |
1 |
p. 104-105
2 p.
|
artikel
|
| 9 |
Potential of Lactic Acid Bacteria to Inhibit Rope Spoilage in Wheat Sourdough Bread
|
Katina, K
|
|
2002
|
35 |
1 |
p. 38-45
8 p.
|
artikel
|
| 10 |
Rapid Preconcentration and Enrichment Techniques for the Analysis of Food Volatile. A Review
|
Pillonel, L
|
|
2002
|
35 |
1 |
p. 1-14
14 p.
|
artikel
|
| 11 |
Sensory Analysis for Magnetic Resonance-image Analysis: Using Human Perception and Cognition to Segment and Assess the Interior of Potatoes
|
Martens, H
|
|
2002
|
35 |
1 |
p. 70-79
10 p.
|
artikel
|
| 12 |
Sensory, Colour and Psychrotrophic Bacterial Analyses of Squids (Loligo plei) During Storage in Ice
|
Lapa-Guimarães, J.
|
|
2002
|
35 |
1 |
p. 21-29
9 p.
|
artikel
|
| 13 |
Storage of Shell Eggs Influences the Albumen Gelling Properties
|
Hammershøj, M
|
|
2002
|
35 |
1 |
p. 62-69
8 p.
|
artikel
|
| 14 |
Texture and Microstructure of Block Type Processed Cheese with Formulated Emulsifying Salt Mixtures
|
Awad, R.A.
|
|
2002
|
35 |
1 |
p. 54-61
8 p.
|
artikel
|
| 15 |
The Microbial and Sensory Quality of Mackerel Hot Smoked in Mild Conditions
|
Kolodziejska, I
|
|
2002
|
35 |
1 |
p. 87-92
6 p.
|
artikel
|
| 16 |
The Relation Between Final Popped Volume of Popcorn and Thermal–Physical Parameters
|
Shimoni, E
|
|
2002
|
35 |
1 |
p. 93-98
6 p.
|
artikel
|
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