| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Amaranth starch-rich fraction properties modified by extrusion and fluidized bed heating
|
González, R.
|
|
2007
|
40 |
1 |
p. 136-143
8 p.
|
artikel
|
| 2 |
Antioxidant constituents in some sweet pepper (Capsicum annuum L.) genotypes during maturity
|
Deepa, N.
|
|
2007
|
40 |
1 |
p. 121-129
9 p.
|
artikel
|
| 3 |
Antioxidants and their migration into food simulants on irradiated LLDPE film
|
Jeon, Dae Hoon
|
|
2007
|
40 |
1 |
p. 151-156
6 p.
|
artikel
|
| 4 |
calendar
|
|
|
2007
|
40 |
1 |
p. I-III
nvt p.
|
artikel
|
| 5 |
Changes in strawberry phenolics, anthocyanins, and antioxidant capacity in response to high oxygen treatments
|
Zheng, Yonghua
|
|
2007
|
40 |
1 |
p. 49-57
9 p.
|
artikel
|
| 6 |
Characteristics of some traditional Vietnamese starch-based rice wine fermentation starters (men)
|
Dung, N.T.P.
|
|
2007
|
40 |
1 |
p. 130-135
6 p.
|
artikel
|
| 7 |
Characterization of the brown pigment in sautéed onion by metal-chelating Sepharose 6B column chromatography and microbial decolorization
|
Tamaki, Masako
|
|
2007
|
40 |
1 |
p. 144-150
7 p.
|
artikel
|
| 8 |
Cooked ham classification on the basis of brine injection level and pork breeding country
|
Casiraghi, Ernestina
|
|
2007
|
40 |
1 |
p. 164-169
6 p.
|
artikel
|
| 9 |
Diffusion coefficient of orange juice flavor compounds into packaging materials: A mathematical model
|
Sheung, Kitty S.M.
|
|
2007
|
40 |
1 |
p. 157-163
7 p.
|
artikel
|
| 10 |
Effect of nutritional and environmental conditions on the production of exo-polysaccharide of Agaricus brasiliensis by submerged fermentation and its antitumor activity
|
Fan, Leifa
|
|
2007
|
40 |
1 |
p. 30-35
6 p.
|
artikel
|
| 11 |
Effect of pH at heat treatment on the hydrolysis of κ-casein and the gelation of skim milk by chymosin
|
Anema, Skelte G.
|
|
2007
|
40 |
1 |
p. 99-106
8 p.
|
artikel
|
| 12 |
Effect of process variables on trypsin inhibitor activity (TIA), phytic acid and tannin content of extruded African breadfruit–corn–soy mixtures: A response surface analysis
|
Nwabueze, T.U.
|
|
2007
|
40 |
1 |
p. 21-29
9 p.
|
artikel
|
| 13 |
Effect of the modifier (Graciano vs. Cabernet sauvignon) on blends of Tempranillo wine during ageing in the bottle. II. Colour and overall appreciation
|
Monagas, María
|
|
2007
|
40 |
1 |
p. 107-115
9 p.
|
artikel
|
| 14 |
Evaluating the solubility of powdered food ingredients using dynamic nuclear magnetic resonance (NMR) relaxometry
|
Granizo, D.P.
|
|
2007
|
40 |
1 |
p. 36-42
7 p.
|
artikel
|
| 15 |
Influence of germination on the nutritional quality of Phaseolus vulgaris and Cajanus cajan
|
Sangronis, E.
|
|
2007
|
40 |
1 |
p. 116-120
5 p.
|
artikel
|
| 16 |
Influence of partial substitution of wheat flour with vetch (Lathyrus sativus L) flour on quality characteristics of doughnuts
|
Rehman, Salim-ur
|
|
2007
|
40 |
1 |
p. 73-82
10 p.
|
artikel
|
| 17 |
Instrumental and consumer evaluation of pork restructured with activa™ or with fibrimex™ formulated with and without phosphate
|
Flores, Nancy C.
|
|
2007
|
40 |
1 |
p. 179-185
7 p.
|
artikel
|
| 18 |
Modeling changes in rheological properties of potatoes during storage under constant and variable conditions
|
Solomon, W.K.
|
|
2007
|
40 |
1 |
p. 170-178
9 p.
|
artikel
|
| 19 |
Natural antioxidants and antioxidant capacity of Brassica vegetables: A review
|
Podsędek, Anna
|
|
2007
|
40 |
1 |
p. 1-11
11 p.
|
artikel
|
| 20 |
Near-infrared spectroscopy for classification of licorice (Glycyrrhizia uralensis Fisch) and prediction of the glycyrrhizic acid (GA) content
|
Wang, Li
|
|
2007
|
40 |
1 |
p. 83-88
6 p.
|
artikel
|
| 21 |
Off-line capillary rheometry of corn starch: Effects of temperature, moisture content and shear rate
|
Sandoval, A.J.
|
|
2007
|
40 |
1 |
p. 43-48
6 p.
|
artikel
|
| 22 |
Optimization of vacuum infusion and incubation time for enzymatic peeling of ‘Thomson’ and ‘Mollar’ oranges
|
Pretel, M.T.
|
|
2007
|
40 |
1 |
p. 12-20
9 p.
|
artikel
|
| 23 |
Rheology and melt characterization of low-fat and full fat Mozzarella cheese made from microfluidized milk
|
Van Hekken, Diane L.
|
|
2007
|
40 |
1 |
p. 89-98
10 p.
|
artikel
|
| 24 |
Sage and rosemary essential oils versus BHT for the inhibition of lipid oxidative reactions in liver pâté
|
Estévez, Mario
|
|
2007
|
40 |
1 |
p. 58-65
8 p.
|
artikel
|
| 25 |
Sensory characterization of polyester-based bottle material inertness using threshold odour number determination
|
Widén, Heléne
|
|
2007
|
40 |
1 |
p. 66-72
7 p.
|
artikel
|
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