| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Aroma compounds in food: Analysis, characterization and flavor perception
|
Al-Khalili, Maha
|
|
|
18 |
C |
p.
|
artikel
|
| 2 |
ATR-FTIR characterization and multivariate analysis classification of different commercial propolis extracts
|
Quero, Rodel E.
|
|
|
18 |
C |
p.
|
artikel
|
| 3 |
Controlling enzymatic browning in dried figs (Ficus carica L.) through chemical treatments and optimized storage conditions
|
Hssaini, Lahcen
|
|
|
18 |
C |
p.
|
artikel
|
| 4 |
Editorial Board
|
|
|
|
18 |
C |
p.
|
artikel
|
| 5 |
Encapsulation of banana peel extract (polyphenol) with whole milk, maltodextrin and gum acacia improves stability
|
Robin Md., Ashadujjaman
|
|
|
18 |
C |
p.
|
artikel
|
| 6 |
Nano-encapsulation of spice oleoresins using Hydroxypropyl β-cyclodextrin (HPBCD) and its bioavailability studies
|
Kulal, Rajashri
|
|
|
18 |
C |
p.
|
artikel
|
| 7 |
Physicochemical traits of olive oil (‘Moroccan Picholine’ cultivar) produced using three extraction technologies in Tetouan province (northern Morocco). A comparative study with refined soybean and sunflower oil
|
Khtira, Adil
|
|
|
18 |
C |
p.
|
artikel
|
| 8 |
Quality analysis of walnut oil extracted by cold press and solvent methods for in vitro phytochemicals, antioxidant activity and GCMS analysis
|
Masoodi, Lubna
|
|
|
18 |
C |
p.
|
artikel
|
| 9 |
Sensing food spoilage with nanotechnology: A review of current research and challenges
|
Sukhavattanakul, Pongpat
|
|
|
18 |
C |
p.
|
artikel
|
| 10 |
Study on characterization and oxidative stability analysis of blended oils containing omega-3-rich flaxseed oil
|
Ganguly, Shairee
|
|
|
18 |
C |
p.
|
artikel
|
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