| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Amyl alcohols as compounds indicative of raw cocoa bean quality
|
Oberparleiter, Sabine
|
|
1997
|
204 |
2 |
p. 156-160
|
artikel
|
| 2 |
Carotenoid reaction with free radicals in acetone and toluene at different oxygen partial pressuresAn ESR spin-trapping study of structure–activity relationships
|
Haila, Katri M.
|
|
1997
|
204 |
2 |
p. 81-87
|
artikel
|
| 3 |
Chemical composition and classification of culinary and pharmaceutical garlic-based products
|
Velíšek, J.
|
|
1997
|
204 |
2 |
p. 161-164
|
artikel
|
| 4 |
Detection and quantification of pentosidine in foods
|
Henle, T.
|
|
1997
|
204 |
2 |
p. 95-98
|
artikel
|
| 5 |
Determination of the carotenoid content in selected vegetables and fruit by HPLC and photodiode array detection
|
Müller, Harald
|
|
1997
|
204 |
2 |
p. 88-94
|
artikel
|
| 6 |
Effect of a new vacuum leaching technology on the textural characteristics of sardine mince
|
Mendes, Rogério
|
|
1997
|
204 |
2 |
p. 113-120
|
artikel
|
| 7 |
Monolayer values at 30°C of various spices as computed by the BET and GAB models
|
Marcos, Begoña
|
|
1997
|
204 |
2 |
p. 109-112
|
artikel
|
| 8 |
Primary structure of 2S albumin from seeds of Lupinus albus
|
Salmanowicz, Boleslaw P.
|
|
1997
|
204 |
2 |
p. 129-135
|
artikel
|
| 9 |
Spectrophotometric determination of glucose in foods by flow injection analysis with an immobilized glucose oxidase reactor
|
Shi, Renbing
|
|
1997
|
204 |
2 |
p. 99-102
|
artikel
|
| 10 |
Texture properties of formulated wheat doughsRelationships with dough and bread technological quality
|
Armero, Enrique
|
|
1997
|
204 |
2 |
p. 136-145
|
artikel
|
| 11 |
Thermal resistance of tomato polygalacturonase and Pectinmethylesterase at physiological pH
|
Lopez, Pascual
|
|
1997
|
204 |
2 |
p. 146-150
|
artikel
|
| 12 |
Use of tap water samples for monitoring the geographical variation of stable isotopes used in authenticity studies
|
Förstel, H.
|
|
1997
|
204 |
2 |
p. 103-108
|
artikel
|
| 13 |
Variations in the phenolic composition of fruit juices with different treatments
|
Hernandez, T.
|
|
1997
|
204 |
2 |
p. 151-155
|
artikel
|
| 14 |
Waxy corn starch affecting texture and ultrastructure of sardine surimi gels
|
Alvarez, Cristina
|
|
1997
|
204 |
2 |
p. 121-128
|
artikel
|
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