| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Analysis of proanthocyanidins in tea samplesI.LC-MS results
|
Kiehne, Andrea
|
|
1997
|
205 |
2 |
p. 153-157
|
artikel
|
| 2 |
A pilot study on the effects of cultivation conditions of chicory (Cichorium intybus L.) roots on the levels of sesquiterpene lactones in chicons
|
Peters, Angeline M.
|
|
1997
|
205 |
2 |
p. 143-147
|
artikel
|
| 3 |
Availability of aluminium from tea and coffee
|
Müller, Mario
|
|
1997
|
205 |
2 |
p. 170-173
|
artikel
|
| 4 |
Butter colour affects sensory perception of spreadability
|
Rohm, H.
|
|
1997
|
205 |
2 |
p. 108-110
|
artikel
|
| 5 |
Chemometric analysis of mass spectra of cis and trans fatty acid picolinyl esters
|
Leth, Torben
|
|
1997
|
205 |
2 |
p. 111-115
|
artikel
|
| 6 |
Comparative biochemical evolution during ripening of bovine, ovine and caprine cheeses manufactured with extracts of flowers of Cynara cardunculus
|
Sousa, Maria J.
|
|
1997
|
205 |
2 |
p. 97-103
|
artikel
|
| 7 |
Comparison of the ripening process in salted Baltic and North Sea herring as measured by instrumental and sensory methods
|
Schubring, R.
|
|
1997
|
205 |
2 |
p. 89-92
|
artikel
|
| 8 |
Correlations of carbon isotope ratios of wine ingredients for the improved detection of adulterationsI. Organic acids and ethanol
|
Weber, D.
|
|
1997
|
205 |
2 |
p. 158-164
|
artikel
|
| 9 |
Effectiveness of a natural Rosemary (Rosmarinus officinalis) extract on the stability of filleted and minced fish during frozen storage
|
Vareltzis, K.
|
|
1997
|
205 |
2 |
p. 93-96
|
artikel
|
| 10 |
Effects of freezing on the pigment content in green beans and padrón peppers
|
Oruña-Concha, M. J.
|
|
1997
|
205 |
2 |
p. 148-152
|
artikel
|
| 11 |
Evolution of free fatty acid profile during ripening in cheeses manufactured from bovine, ovine and caprine milks with extracts of Cynara cardunculus as coagulant
|
Sousa, M. José
|
|
1997
|
205 |
2 |
p. 104-107
|
artikel
|
| 12 |
Firming of starch gels and amylopectin retrogradation as related to dextrin production by α-amylase
|
León, Alberto
|
|
1997
|
205 |
2 |
p. 131-134
|
artikel
|
| 13 |
HPLC determination of polycyclic aromatic hydrocarbons in olive oils
|
Moret, Sabrina
|
|
1997
|
205 |
2 |
p. 116-120
|
artikel
|
| 14 |
On the reaction of glyoxal with proteins
|
Schwarzenbolz, U.
|
|
1997
|
205 |
2 |
p. 121-124
|
artikel
|
| 15 |
Residual proteins and α-amino nitrogen in fermented wine and beer: must variety and yeast interactions
|
Pérez-Zúñiga, Francisco Javier
|
|
1997
|
205 |
2 |
p. 165-169
|
artikel
|
| 16 |
The effect of the use of hop additives and lactic acid bacteria starter in the preparation of dough on the properties of the resulting dough and bread
|
Gö, D.
|
|
1997
|
205 |
2 |
p. 135-139
|
artikel
|
| 17 |
The texture of low calorie grape juice jelly
|
Sousa, I. M. N.
|
|
1997
|
205 |
2 |
p. 140-142
|
artikel
|
| 18 |
Umami peptides: assessment of their alleged taste properties
|
van den Oord, André H. A.
|
|
1997
|
205 |
2 |
p. 125-130
|
artikel
|
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