| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Analysis of non-coloured phenolics in port wines by capillary zone electrophoresisInfluence of grape variety and ageing
|
Andrade, Paula
|
|
1998
|
206 |
3 |
p. 161-164
|
artikel
|
| 2 |
Analysis of the aroma compounds of the essential oil of seeds of the spice plant Zanthoxylum rhetsa from southern India
|
Jirovetz, L.
|
|
1998
|
206 |
3 |
p. 228-229
|
artikel
|
| 3 |
A novel partitioning method as a possible tool for investigating meat. I.
|
Szamos, J.
|
|
1998
|
206 |
3 |
p. 208-212
|
artikel
|
| 4 |
Comparison of gas chromatographic methods for analysis of butyric acid in milk fat and fats containing milk fat
|
Molkentin, J.
|
|
1998
|
206 |
3 |
p. 213-216
|
artikel
|
| 5 |
Daily dietary zinc intake in Belgium measured using duplicate portion sampling
|
Hendrix, Peter
|
|
1998
|
206 |
3 |
p. 222-227
|
artikel
|
| 6 |
DEHA-plasticized PVC for retail packaging of fresh meat
|
Højslev Petersen, Jens
|
|
1998
|
206 |
3 |
p. 156-160
|
artikel
|
| 7 |
Detection of the genetic modification in heat-treated products of Bt maize by polymerase chain reaction
|
Hupfer, Christine
|
|
1998
|
206 |
3 |
p. 203-207
|
artikel
|
| 8 |
Development of an HPLC method for measurements of the stability of Irganox-type polymer antioxidants in fatty food simulants
|
Demertzis, P. G.
|
|
1998
|
206 |
3 |
p. 193-198
|
artikel
|
| 9 |
Effect of nitrate and nitrite curing salts on lipolysis in dry sausages produced using a rapid fermentation process
|
Navarro, J. L.
|
|
1998
|
206 |
3 |
p. 217-221
|
artikel
|
| 10 |
Evaluation of a new time temperature integrator in pilot plant conditions
|
Rodrigo, Francisco
|
|
1998
|
206 |
3 |
p. 184-188
|
artikel
|
| 11 |
Growth and metabolic activity of a cheese starter in CO2-acidified and non-acidified refrigerated milk
|
Ruas-Madiedo, Patricia
|
|
1998
|
206 |
3 |
p. 179-183
|
artikel
|
| 12 |
Influence of some technological practices on the quantity of resveratrol in wine
|
Castellari, M.
|
|
1998
|
206 |
3 |
p. 151-155
|
artikel
|
| 13 |
Oxidative damage to proteolytic enzymes: inactivation of papain and ficin by ferrylmyoglobin
|
Mikkelsen, Anni
|
|
1998
|
206 |
3 |
p. 199-202
|
artikel
|
| 14 |
Production of reduced-calorie grape juice jelly with gellan, xanthan and locust bean gums: sensory and objective analysis of texture
|
Gaspar, Carla
|
|
1998
|
206 |
3 |
p. 169-174
|
artikel
|
| 15 |
Quantitative estimation of the action of α-amylase from Bacillus subtilis on native corn starch by HPLC and HPTLC
|
Lovšin-Kukman, I.
|
|
1998
|
206 |
3 |
p. 175-178
|
artikel
|
| 16 |
Response surface studies on cholesterol reduction in egg yolk using %23ps01β-cyclodextrin
|
Manohar, B.
|
|
1998
|
206 |
3 |
p. 189-192
|
artikel
|
| 17 |
Simultaneous on-line analysis of 18O/16O and 13C/12C ratios of organic compounds using GC-pyrolysis-IRMS
|
Hener, U.
|
|
1998
|
206 |
3 |
p. 230-232
|
artikel
|
| 18 |
Stereoisomeric flavour compounds LXXX: alkyl-branched alkanals – stereodifferentiation, structure elucidation and structure – function relationship
|
Bartschat, Dietmar
|
|
1998
|
206 |
3 |
p. 165-168
|
artikel
|
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