| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Addition of ice-nucleation active bacteria: Pseudomonas syringae pv. panici on freezing of solid model food
|
Zhang, Shaozhi
|
|
2010
|
43 |
9 |
p. 1414-1418
5 p.
|
artikel
|
| 2 |
Calendar
|
|
|
2010
|
43 |
9 |
p. I-II
nvt p.
|
artikel
|
| 3 |
Cinnamon and nisin in alginate–calcium coating maintain quality of fresh northern snakehead fish fillets
|
Lu, Fei
|
|
2010
|
43 |
9 |
p. 1331-1335
5 p.
|
artikel
|
| 4 |
Corrigendum to “Safety and quality assessment of packaged spinach treated with a novel ozone-generation system” [LWT – Food Science and Technology 42 (2009) 1047–1053]
|
Klockow, Paul A.
|
|
2010
|
43 |
9 |
p. 1471-
1 p.
|
artikel
|
| 5 |
Development of a smoked sea bass product with partial sodium replacement
|
Fuentes, A.
|
|
2010
|
43 |
9 |
p. 1426-1433
8 p.
|
artikel
|
| 6 |
Editorial board/Aims and Scope
|
|
|
2010
|
43 |
9 |
p. IFC-
1 p.
|
artikel
|
| 7 |
Effect of endogenous antioxidants of sesame seeds and sesame oil to the thermal stability of edible vegetable oils
|
Konsoula, Zoe
|
|
2010
|
43 |
9 |
p. 1379-1386
8 p.
|
artikel
|
| 8 |
Effect of low and high acetylation degree in the morphological, physicochemical and structural characteristics of barley starch
|
Bello-Pérez, Luis A.
|
|
2010
|
43 |
9 |
p. 1434-1440
7 p.
|
artikel
|
| 9 |
Effects of blanching and storage conditions on soluble sugar contents in vegetable soybean
|
Saldivar, X.
|
|
2010
|
43 |
9 |
p. 1368-1372
5 p.
|
artikel
|
| 10 |
Effects of cooking methods and levels on formation of heterocyclic aromatic amines in chicken and fish with Oasis extraction method
|
Oz, F.
|
|
2010
|
43 |
9 |
p. 1345-1350
6 p.
|
artikel
|
| 11 |
Encapsulation by spray drying of bioactive components, physicochemical and morphological properties from purple sweet potato
|
Ahmed, Maruf
|
|
2010
|
43 |
9 |
p. 1307-1312
6 p.
|
artikel
|
| 12 |
Enzyme-enhanced extraction of antioxidant ingredients from red algae Palmaria palmata
|
Wang, Tao
|
|
2010
|
43 |
9 |
p. 1387-1393
7 p.
|
artikel
|
| 13 |
Fatty acid profile, thymoquinone content, oxidative stability, and antioxidant properties of cold-pressed black cumin seed oils
|
Lutterodt, Herman
|
|
2010
|
43 |
9 |
p. 1409-1413
5 p.
|
artikel
|
| 14 |
Freezing protocol effect on quality properties of fruit tissue according to the fruit, the variety and the stage of maturity
|
Chassagne-Berces, Sophie
|
|
2010
|
43 |
9 |
p. 1441-1449
9 p.
|
artikel
|
| 15 |
High performance liquid chromatographic analysis of phenolic compounds and their antioxidant activities in rice varieties
|
Vichapong, Jitlada
|
|
2010
|
43 |
9 |
p. 1325-1330
6 p.
|
artikel
|
| 16 |
Influence of amylases and xylanase on chemical, sensory, amylograph properties and microstructure of chapati
|
Hemalatha, M.S.
|
|
2010
|
43 |
9 |
p. 1394-1402
9 p.
|
artikel
|
| 17 |
Influence of CaCl2 on the water vapor permeability and the surface morphology of mesquite gum based edible films
|
Bosquez-Molina, E.
|
|
2010
|
43 |
9 |
p. 1419-1425
7 p.
|
artikel
|
| 18 |
Influence of combined hot air and UV-C treatment on the antioxidant system of minimally processed broccoli (Brassica oleracea L. var. Italica)
|
Lemoine, Maria L.
|
|
2010
|
43 |
9 |
p. 1313-1319
7 p.
|
artikel
|
| 19 |
Influence of source and quality on the color characteristics of annatto dyes and formulations
|
Satyanarayana, Akula
|
|
2010
|
43 |
9 |
p. 1456-1460
5 p.
|
artikel
|
| 20 |
Lc/Esi/Ms/Ms determination of postharvest fungicide residues in citrus juices
|
Dreassi, Elena
|
|
2010
|
43 |
9 |
p. 1301-1306
6 p.
|
artikel
|
| 21 |
Optimization of extraction conditions for improving solubility of peanut protein concentrates by response surface methodology
|
Ma, Tiezheng
|
|
2010
|
43 |
9 |
p. 1450-1455
6 p.
|
artikel
|
| 22 |
Oxidative stability of olive oil and its polyphenolic compounds after boiling vegetable process
|
Silva, Lisete
|
|
2010
|
43 |
9 |
p. 1336-1344
9 p.
|
artikel
|
| 23 |
Pea pod, broad bean pod and okara, potential sources of functional compounds
|
Mateos-Aparicio, Inmaculada
|
|
2010
|
43 |
9 |
p. 1467-1470
4 p.
|
artikel
|
| 24 |
Physicochemical and microbiological characterization of the dehydration processing of red pepper fruits for paprika production
|
Gallardo-Guerrero, Lourdes
|
|
2010
|
43 |
9 |
p. 1359-1367
9 p.
|
artikel
|
| 25 |
Protocols for the isolation and detection of lactic acid bacteria with bacteriocinogenic potential
|
Moraes, Paula Mendonça
|
|
2010
|
43 |
9 |
p. 1320-1324
5 p.
|
artikel
|
| 26 |
Recent advances in phosphorylation of food proteins: A review
|
Li, Can-Peng
|
|
2010
|
43 |
9 |
p. 1295-1300
6 p.
|
artikel
|
| 27 |
Rheological properties of angel food cake made with pH unfolded and refolded egg albumen
|
Mleko, S.
|
|
2010
|
43 |
9 |
p. 1461-1466
6 p.
|
artikel
|
| 28 |
Sensory profiling and hedonic judgement of probiotic ice cream as a function of hydrocolloids, yogurt and milk fat content
|
Soukoulis, Christos
|
|
2010
|
43 |
9 |
p. 1351-1358
8 p.
|
artikel
|
| 29 |
Texturized alginate gels: Screening experiments to identify the important variables on gel formation and their properties
|
Roopa, B.S.
|
|
2010
|
43 |
9 |
p. 1403-1408
6 p.
|
artikel
|
| 30 |
Use of heated milk protein–sugar blends as antioxidant in dairy beverages enriched with linseed oil
|
Giroux, Hélène J.
|
|
2010
|
43 |
9 |
p. 1373-1378
6 p.
|
artikel
|
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