| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Anthocyanin extract of Lannea microcarpa fruits stall oxidative rout associated with aflatoxin B1 hepatocarcinogenesis
|
Ajiboye, T.O.
|
|
2013
|
4 |
C |
p. 58-67
10 p.
|
artikel
|
| 2 |
Attenuation of streptozotocin-induced alterations in acetylcholinesterase and antioxidant system by S-allylcysteine in rats
|
Saravanan, Ganapathy
|
|
2013
|
4 |
C |
p. 31-37
7 p.
|
artikel
|
| 3 |
Development of PEI-GA modified antibody based sensor for the detection of S. aureus in food samples
|
Majumdar, Tania
|
|
2013
|
4 |
C |
p. 38-45
8 p.
|
artikel
|
| 4 |
Effects of processing and digestive enzymes on retention, bioaccessibility and antioxidant activity of bioactive components in food mixes based on legumes and green leaves
|
Oghbaei, Morteza
|
|
2013
|
4 |
C |
p. 21-30
10 p.
|
artikel
|
| 5 |
Essential oils of E. uniflora leaves protect liver injury induced by acetaminophen
|
Victoria, F.N.
|
|
2013
|
4 |
C |
p. 50-57
8 p.
|
artikel
|
| 6 |
Fatty acid metabolism: Implications for diet, genetic variation, and disease
|
Suburu, Janel
|
|
2013
|
4 |
C |
p. 1-12
12 p.
|
artikel
|
| 7 |
Fructooligosaccharide – Retention during baking and its influence on biscuit quality
|
Padma Ishwarya, S.
|
|
2013
|
4 |
C |
p. 68-80
13 p.
|
artikel
|
| 8 |
Influence of onion powder and its hydrocolloid blends on pasta dough, pasting, microstructure, cooking and sensory characteristics
|
Rajeswari, G.
|
|
2013
|
4 |
C |
p. 13-20
8 p.
|
artikel
|
| 9 |
Vitamin E oxidation and tocopheroxyl radical stabilization in bleached rice bran oil
|
Worasith, Niramon
|
|
2013
|
4 |
C |
p. 46-49
4 p.
|
artikel
|
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