| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A Fraction Conversion Kinetic Model for Thermal Degradation of Color in Red Chilli Puree and Paste
|
Ahmed, Jasim
|
|
2002
|
35 |
6 |
p. 497-503
7 p.
|
artikel
|
| 2 |
Book Review
|
Escher, F.
|
|
2002
|
35 |
6 |
p. 561-
1 p.
|
artikel
|
| 3 |
Book Review
|
Meile, Leo
|
|
2002
|
35 |
6 |
p. 560-
1 p.
|
artikel
|
| 4 |
Book Review
|
Escher, Felix
|
|
2002
|
35 |
6 |
p. 561-562
2 p.
|
artikel
|
| 5 |
Book Review
|
Escher, F.
|
|
2002
|
35 |
6 |
p. 561-
1 p.
|
artikel
|
| 6 |
Browning Inhibition and Textural Changes of Pre-Peeled Potatoes Caused by Anaerobic Conditions
|
Kaaber, Lene
|
|
2002
|
35 |
6 |
p. 526-531
6 p.
|
artikel
|
| 7 |
Control of Growth of L. monocytogenes in Fresh Salmon using Microgard™ and Nisin
|
Zuckerman, Hadasa
|
|
2002
|
35 |
6 |
p. 543-548
6 p.
|
artikel
|
| 8 |
Evaluation of Designed Calibration Samples for Casein Calibration in Fourier Transform Infrared Analysis of Milk
|
Luginbühl, Werner
|
|
2002
|
35 |
6 |
p. 554-558
5 p.
|
artikel
|
| 9 |
Identification of Food and Feed Legumes by RAPD-PCR
|
P. Weder, Jürgen K.
|
|
2002
|
35 |
6 |
p. 504-511
8 p.
|
artikel
|
| 10 |
Increase of Antioxidant Activity of Tomato Juice Upon Functionalisation with Vegetable Byproduct Extracts
|
Larrosa, Mar
|
|
2002
|
35 |
6 |
p. 532-542
11 p.
|
artikel
|
| 11 |
Influence of Alginate Concentration and Molecular Weight on Functional Properties of Mayonnaise
|
Mancini, F.
|
|
2002
|
35 |
6 |
p. 517-525
9 p.
|
artikel
|
| 12 |
Old Product in a New Context: Importance of the Type of Dish for the Acceptance of Grünkern, a Spelt-Based Traditional Cereal
|
Puumalainen, Tuija
|
|
2002
|
35 |
6 |
p. 549-553
5 p.
|
artikel
|
| 13 |
Oleuropein Inhibits LDL Oxidation Induced by Cooking Oil Frying By-products and Platelet Aggregation Induced by Platelet-Activating Factor
|
Andrikopoulos, Nikolaos K.
|
|
2002
|
35 |
6 |
p. 479-484
6 p.
|
artikel
|
| 14 |
Some Volatile Plant Compounds in Halloumi Cheeses made from Ovine or Bovine Milk
|
Papademas, P.
|
|
2002
|
35 |
6 |
p. 512-516
5 p.
|
artikel
|
| 15 |
Transfer of the Meat Aroma Precursors (Dimethyl Sulfide, Dimethyl Disulfide and Dimethyl Trisulfide) from Feed to Cooked Pork
|
Jensen, Mogens T.
|
|
2002
|
35 |
6 |
p. 485-489
5 p.
|
artikel
|
| 16 |
Validation of a Combined Enzymatic and HPLC Method for Screening of Pectins in Fruits of Japanese Quince (Chaenomeles japonica)
|
Rumpunen, K.
|
|
2002
|
35 |
6 |
p. 490-496
7 p.
|
artikel
|
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