| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Acrylamide formation in different batter formulations during microwave frying
|
Barutcu, Isil
|
|
2009
|
42 |
1 |
p. 17-22
6 p.
|
artikel
|
| 2 |
An alternative freshness index method for modified atmosphere packaged abalone using an artificial neural network
|
Siripatrawan, Ubonrat
|
|
2009
|
42 |
1 |
p. 343-349
7 p.
|
artikel
|
| 3 |
An experimental design approach for the extraction of volatile compounds from turmeric leaves (Curcuma domestica) using pressurised liquid extraction (PLE)
|
Zaibunnisa, A.H.
|
|
2009
|
42 |
1 |
p. 233-238
6 p.
|
artikel
|
| 4 |
Antimutagenic activity of Aspergillus awamori-fermented black soybean response to simulated digestive juice treatments and its antimutagenic mechanisms
|
Hung, Yu-Hsiang
|
|
2009
|
42 |
1 |
p. 56-62
7 p.
|
artikel
|
| 5 |
Antioxidant and antiproliferative activities of common edible nut seeds
|
Yang, Jun
|
|
2009
|
42 |
1 |
p. 1-8
8 p.
|
artikel
|
| 6 |
Application of immersion vacuum cooling to water-cooked beef joints – Quality and safety assessment
|
Drummond, Liana
|
|
2009
|
42 |
1 |
p. 332-337
6 p.
|
artikel
|
| 7 |
A preliminary evaluation of antioxidant compounds, reducing potential, and radical scavenging of pawpaw (Asimina tribloba) fruit pulp from different stages of ripeness
|
Harris, Grant G.
|
|
2009
|
42 |
1 |
p. 275-279
5 p.
|
artikel
|
| 8 |
Assessment of European cuttlefish (Sepia officinalis, L.) nutritional value and freshness under ice storage using a developed Quality Index Method (QIM) and biochemical methods
|
Sykes, António V.
|
|
2009
|
42 |
1 |
p. 424-432
9 p.
|
artikel
|
| 9 |
Autolysis of shrimp head by gradual temperature and nutritional quality of the resulting hydrolysate
|
Cao, Wenhong
|
|
2009
|
42 |
1 |
p. 244-249
6 p.
|
artikel
|
| 10 |
Bitterness, odor properties and volatile compounds of virgin olive oil with phospholipids addition
|
Koprivnjak, O.
|
|
2009
|
42 |
1 |
p. 50-55
6 p.
|
artikel
|
| 11 |
calendar
|
|
|
2009
|
42 |
1 |
p. I-
1 p.
|
artikel
|
| 12 |
Change in anthocyanin concentrations in red apricot fruits during ripening
|
Bureau, Sylvie
|
|
2009
|
42 |
1 |
p. 372-377
6 p.
|
artikel
|
| 13 |
Color stability of pumpkin (Cucurbita moschata, Duchesne ex Poiret) puree during storage at room temperature: Effect of pH, potassium sorbate, ascorbic acid and packaging material
|
Gliemmo, M.F.
|
|
2009
|
42 |
1 |
p. 196-201
6 p.
|
artikel
|
| 14 |
Comparative study of physical and sensory properties of pre-treated potato slices during vacuum and atmospheric frying
|
Troncoso, E.
|
|
2009
|
42 |
1 |
p. 187-195
9 p.
|
artikel
|
| 15 |
Contribution of selected foods to acrylamide intake by a population of Brazilian adolescents
|
Arisseto, Adriana Pavesi
|
|
2009
|
42 |
1 |
p. 207-211
5 p.
|
artikel
|
| 16 |
Detection of occluded small objects in glass bottles filled with beverages via ultrasound center frequency tracing
|
Zhao, B.
|
|
2009
|
42 |
1 |
p. 162-167
6 p.
|
artikel
|
| 17 |
Determination of shelf-life of homogenized apple-based beikost storage at different temperatures using Weibull hazard model
|
Palazón, Manuel Angel
|
|
2009
|
42 |
1 |
p. 319-326
8 p.
|
artikel
|
| 18 |
Determination of the effect of plant essential oils obtained by supercritical fluid extraction on the growth and viability of Listeria monocytogenes in broth and food systems using flow cytometry
|
Muñoz, M.
|
|
2009
|
42 |
1 |
p. 220-227
8 p.
|
artikel
|
| 19 |
Diversity of Bacillus megaterium isolates cultured from honeys
|
López, Ana C.
|
|
2009
|
42 |
1 |
p. 212-219
8 p.
|
artikel
|
| 20 |
Editorial board
|
|
|
2009
|
42 |
1 |
p. IFC-
1 p.
|
artikel
|
| 21 |
Effect of 60Co γ-irradiation on postharvest quality and selected enzyme activities of Pleurotus nebrodensis
|
Xiong, Qiao-ling
|
|
2009
|
42 |
1 |
p. 157-161
5 p.
|
artikel
|
| 22 |
Effect of freezing and frozen storage on microstructure of Mozzarella and pizza cheeses
|
Kuo, Meng-I.
|
|
2009
|
42 |
1 |
p. 9-16
8 p.
|
artikel
|
| 23 |
Effect of gamma irradiation on microbial analysis, antioxidant activity, sugar content and color of ready-to-use tamarind juice during storage
|
Lee, Ju Woon
|
|
2009
|
42 |
1 |
p. 101-105
5 p.
|
artikel
|
| 24 |
Effect of micro-oxygenation on the evolution of aromatic compounds in wines: Malolactic fermentation and ageing in wood
|
Hernández-Orte, P.
|
|
2009
|
42 |
1 |
p. 391-401
11 p.
|
artikel
|
| 25 |
Effect of microwave pretreatment on mass transfer during deep-fat frying of chicken nugget
|
Ngadi, M.O.
|
|
2009
|
42 |
1 |
p. 438-440
3 p.
|
artikel
|
| 26 |
Effect of phosphatase/transglutaminase treatment on molar mass distribution and techno-functional properties of sodium caseinate
|
Hiller, Beate
|
|
2009
|
42 |
1 |
p. 87-92
6 p.
|
artikel
|
| 27 |
Effect of plastic permeability and exposure to light during storage on the quality of minimally processed broccoli and cauliflower
|
Olarte, Carmen
|
|
2009
|
42 |
1 |
p. 402-411
10 p.
|
artikel
|
| 28 |
Effect of tannase treatment on protein–tannin aggregation and sensory attributes of green tea infusion
|
Lu, Min-Jer
|
|
2009
|
42 |
1 |
p. 338-342
5 p.
|
artikel
|
| 29 |
Effect of the solute on the development of compositional profiles in osmotic dehydrated apple slices
|
Atarés, L.
|
|
2009
|
42 |
1 |
p. 412-417
6 p.
|
artikel
|
| 30 |
Effects of ageing and low internal temperature of grilling on the formation of heterocyclic amines in beef Longissimus dorsi muscle
|
Polak, T.
|
|
2009
|
42 |
1 |
p. 256-264
9 p.
|
artikel
|
| 31 |
Effects of air-drying temperature on the cell walls of kiwifruit processed at different stages of ripening
|
Femenia, Antoni
|
|
2009
|
42 |
1 |
p. 106-112
7 p.
|
artikel
|
| 32 |
Effects of bactericides and modified atmosphere packaging on shelf-life of Chinese shrimp (Fenneropenaeus chinensis)
|
Lu, Shengmin
|
|
2009
|
42 |
1 |
p. 286-291
6 p.
|
artikel
|
| 33 |
Effects of pomegranate sauce on quality of marinated anchovy during refrigerated storage
|
Gokoglu, Nalan
|
|
2009
|
42 |
1 |
p. 113-118
6 p.
|
artikel
|
| 34 |
Effects of ribose, microbial transglutaminase and soy protein isolate on physical properties and in-vitro starch digestibility of yellow noodles
|
Gan, Chee-Yuen
|
|
2009
|
42 |
1 |
p. 174-179
6 p.
|
artikel
|
| 35 |
Expansion properties and ultrastructure of legumes: Effect of chemical and enzyme pre-treatments
|
Sreerama, Yadahally N.
|
|
2009
|
42 |
1 |
p. 44-49
6 p.
|
artikel
|
| 36 |
Flavor and texture attributes of foods containing β-glucan-rich hydrocolloids from oats
|
Lee, Suyong
|
|
2009
|
42 |
1 |
p. 350-357
8 p.
|
artikel
|
| 37 |
Genotypic variation of spring wheats for solvent retention capacities in relation to end-use quality
|
Pasha, Imran
|
|
2009
|
42 |
1 |
p. 418-423
6 p.
|
artikel
|
| 38 |
Grape wine lees improves the rheological and adds antioxidant properties to ice cream
|
Hwang, Jean-Yu
|
|
2009
|
42 |
1 |
p. 312-318
7 p.
|
artikel
|
| 39 |
Histamine production by bacilli bacteria, acetic bacteria and yeast isolated from fruit wines
|
Chang, Shu-Chen
|
|
2009
|
42 |
1 |
p. 280-285
6 p.
|
artikel
|
| 40 |
Impact of endogenous constituents from different flour milling streams on dough rheology and semi-sweet biscuit making potential by partial substitution of a commercial soft wheat flour
|
Fustier, P.
|
|
2009
|
42 |
1 |
p. 363-371
9 p.
|
artikel
|
| 41 |
Impact of high-intensity pulsed electric fields variables on vitamin C, anthocyanins and antioxidant capacity of strawberry juice
|
Odriozola-Serrano, Isabel
|
|
2009
|
42 |
1 |
p. 93-100
8 p.
|
artikel
|
| 42 |
Improvement of the oral bioavailability of coenzyme Q10 by emulsification with fats and emulsifiers used in the food industry
|
Thanatuksorn, Pariya
|
|
2009
|
42 |
1 |
p. 385-390
6 p.
|
artikel
|
| 43 |
Improvement of the stability of nattokinase using γ-polyglutamic acid as a coating material for microencapsulation
|
Hsieh, Chang-Wei
|
|
2009
|
42 |
1 |
p. 144-149
6 p.
|
artikel
|
| 44 |
Inactivation kinetics of Bacillus spores in batch- and continuous-heating systems
|
Dogan, Zeynep
|
|
2009
|
42 |
1 |
p. 81-86
6 p.
|
artikel
|
| 45 |
Influence of soy protein on rheological properties and water retention capacity of wheat gluten
|
Roccia, Paola
|
|
2009
|
42 |
1 |
p. 358-362
5 p.
|
artikel
|
| 46 |
Microscopic features, mechanical and thermal properties of osmotically dehydrated guavas
|
Pereira, Leila Mendes
|
|
2009
|
42 |
1 |
p. 378-384
7 p.
|
artikel
|
| 47 |
Migration of mycotoxins into rice starchy endosperm during the parboiling process
|
Dors, Giniani Carla
|
|
2009
|
42 |
1 |
p. 433-437
5 p.
|
artikel
|
| 48 |
Modeling the growth of lactic acid bacteria in sliced ham processed by high hydrostatic pressure
|
Slongo, Adriana Paula
|
|
2009
|
42 |
1 |
p. 303-306
4 p.
|
artikel
|
| 49 |
On-line characterization of phenolic antioxidants in fruit wines from family myrtaceae by liquid chromatography combined with electrospray ionization tandem mass spectrometry and radical scavenging detection
|
Nuengchamnong, Nitra
|
|
2009
|
42 |
1 |
p. 297-302
6 p.
|
artikel
|
| 50 |
Optimization of natural fermentative medium for selenium-enriched yeast by d-optimal mixture design
|
Yin, Hongfei
|
|
2009
|
42 |
1 |
p. 327-331
5 p.
|
artikel
|
| 51 |
Optimization of the enzymatic modification of egg yolk by phospholipase A2 to improve its functionality for mayonnaise production
|
Kim, Mi-Ra
|
|
2009
|
42 |
1 |
p. 250-255
6 p.
|
artikel
|
| 52 |
Osmotic dehydrofreezing of strawberries: Polyphenolic content, volatile profile and consumer acceptance
|
Blanda, Giampaolo
|
|
2009
|
42 |
1 |
p. 30-36
7 p.
|
artikel
|
| 53 |
Physical properties of yoghurt manufactured with milk whey and transglutaminase
|
Gauche, C.
|
|
2009
|
42 |
1 |
p. 239-243
5 p.
|
artikel
|
| 54 |
Physicochemical properties of a fibrous fraction from chia (Salvia hispanica L.)
|
Alfredo, Vázquez-Ovando
|
|
2009
|
42 |
1 |
p. 168-173
6 p.
|
artikel
|
| 55 |
Processing (blanching, boiling, steaming) effects on the content of glucosinolates and antioxidant-related parameters in cauliflower (Brassica oleracea L. ssp. botrytis)
|
Volden, Jon
|
|
2009
|
42 |
1 |
p. 63-73
11 p.
|
artikel
|
| 56 |
Protein cross-linking ability of sarcoplasmic proteins extracted from threadfin bream
|
Piyadhammaviboon, Penprabha
|
|
2009
|
42 |
1 |
p. 37-43
7 p.
|
artikel
|
| 57 |
Purification of angiotensin converting enzyme inhibitory peptides from sunflower protein hydrolysates by reverse-phase chromatography following affinity purification
|
Megías, Cristina
|
|
2009
|
42 |
1 |
p. 228-232
5 p.
|
artikel
|
| 58 |
Rheological properties of corn oil emulsions stabilized by commercial micellar casein and high pressure homogenization
|
San Martin-González, M.F.
|
|
2009
|
42 |
1 |
p. 307-311
5 p.
|
artikel
|
| 59 |
Sensory profiling of electron-beam irradiated ready-to-eat poultry frankfurters
|
Johnson, Adrianne M.
|
|
2009
|
42 |
1 |
p. 265-274
10 p.
|
artikel
|
| 60 |
Shelf stability and sensory properties of flour tortillas fortified with pinto bean (Phaseolus vulgaris L.) flour: Effects of hydrocolloid addition
|
Anton, Alex A.
|
|
2009
|
42 |
1 |
p. 23-29
7 p.
|
artikel
|
| 61 |
Sorption isotherms and thermodynamics of water sorption of ready-to-use Basundi mix
|
Sharma, Prateek
|
|
2009
|
42 |
1 |
p. 441-445
5 p.
|
artikel
|
| 62 |
Spray evaporation of liquid foods
|
Garg, Shobhana
|
|
2009
|
42 |
1 |
p. 119-124
6 p.
|
artikel
|
| 63 |
Stress relaxation of reconstituted cassava dough
|
Rodríguez-Sandoval, Eduardo
|
|
2009
|
42 |
1 |
p. 202-206
5 p.
|
artikel
|
| 64 |
The development of imitation crab stick containing chicken breast surimi
|
Jin, S.K.
|
|
2009
|
42 |
1 |
p. 150-156
7 p.
|
artikel
|
| 65 |
The effect of simulated digestion in vitro on bioactivity of wheat bread with Tartary buckwheat flavones addition
|
Gawlik-Dziki, Urszula
|
|
2009
|
42 |
1 |
p. 137-143
7 p.
|
artikel
|
| 66 |
The nanostructure of hemicellulose of crisp and soft Chinese cherry (Prunus pseudocerasus L.) cultivars at different stages of ripeness
|
Chen, Fusheng
|
|
2009
|
42 |
1 |
p. 125-130
6 p.
|
artikel
|
| 67 |
Thermal degradation kinetics analysis of monacolin K in Monascus-fermented products
|
Ou, Hsin-Ping
|
|
2009
|
42 |
1 |
p. 292-296
5 p.
|
artikel
|
| 68 |
The study of the influence of industrial processing on the elemental composition of mate tealeaves (Ilex paraguariensis) using the PIXE technique
|
Giulian, Raquel
|
|
2009
|
42 |
1 |
p. 74-80
7 p.
|
artikel
|
| 69 |
TLC bioautography-guided isolation of antioxidants from fruit of Perilla frutescens var. acuta
|
Gu, Lihua
|
|
2009
|
42 |
1 |
p. 131-136
6 p.
|
artikel
|
| 70 |
Vacuum drying kinetics of Asian white radish (Raphanus sativus L.) slices
|
Lee, Jun Ho
|
|
2009
|
42 |
1 |
p. 180-186
7 p.
|
artikel
|
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