| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Analysis of vitelline membrane proteins of fresh and stored eggs via HPLC
|
Schäfer, Annette
|
|
1998
|
206 |
5 |
p. 329-332
|
artikel
|
| 2 |
A rapid headspace gas chromatographic method for the determination of the butyric acid content in edible fats
|
Ulberth, Franz
|
|
1998
|
206 |
5 |
p. 305-307
|
artikel
|
| 3 |
Black currant seeds as a nutrient source in breakfast cereals produced by extrusion cooking
|
Tahvonen, Raija
|
|
1998
|
206 |
5 |
p. 360-363
|
artikel
|
| 4 |
Chemical composition of the fruit of Solanum sessiliflorum
|
Marx, F.
|
|
1998
|
206 |
5 |
p. 364-366
|
artikel
|
| 5 |
Contrasting effects of high-pressure-assisted freezing and conventional air-freezing on eggplant tissue microstructure
|
Otero, Laura
|
|
1998
|
206 |
5 |
p. 338-342
|
artikel
|
| 6 |
Differentiation of intermediate products (concentrates and purées) from the fruit industry by means of phenolic content
|
Bartolomé, Begoña
|
|
1998
|
206 |
5 |
p. 355-359
|
artikel
|
| 7 |
Effect of cooking conditions on the flavour compounds and composition of shrimp (Parapenaeus longirostris) broth
|
Cambero, M. I.
|
|
1998
|
206 |
5 |
p. 311-322
|
artikel
|
| 8 |
Gas chromatographic evaluation of amino acid epimerisation in the course of gelatin manufacturing and processing
|
Lüpke, M.
|
|
1998
|
206 |
5 |
p. 323-328
|
artikel
|
| 9 |
Modified-atmosphere packaging of minimally processed “Lollo Rosso” (Lactuca sativa)Phenolic metabolites and quality changes
|
Gil, María I.
|
|
1998
|
206 |
5 |
p. 350-354
|
artikel
|
| 10 |
On the reaction of L-ascorbic acid with propylamine under various conditions: quantification of the main products by HPLC/DAD
|
Larisch, Bernd
|
|
1998
|
206 |
5 |
p. 333-337
|
artikel
|
| 11 |
Preservation of hermaphrodite and female papaya fruits (Carica papaya L ., Cv Sunrise, Solo group) by freezing: physical, physico-chemical and sensorial aspects
|
Lobo, M. Gloria
|
|
1998
|
206 |
5 |
p. 343-349
|
artikel
|
| 12 |
Sensory and physicochemical changes occurring during storage of Galician chorizo in oil
|
Fernández-Fernández, E.
|
|
1998
|
206 |
5 |
p. 308-310
|
artikel
|
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