| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A Novel Inhibitor Against Mushroom Tyrosinase with a Double Action Mode and Its Application in Controlling the Browning of Potato
|
Chen, Kai
|
|
2017
|
10 |
12 |
p. 2146-2155
|
artikel
|
| 2 |
Antimicrobial Effect of Edible Coating Blend Based on Turmeric Starch Residue and Gelatin Applied onto Fresh Frankfurter Sausage
|
Tosati, Juliano Vinícius
|
|
2017
|
10 |
12 |
p. 2165-2175
|
artikel
|
| 3 |
Assessment of Mung Bean Quality Through Single Kernel Characterization
|
Erkinbaev, Chyngyz
|
|
2017
|
10 |
12 |
p. 2156-2164
|
artikel
|
| 4 |
Correction to: Quality Attributes and Shelf Life of High-Pressure Preserved Beef as Affected by Pre-treatment Conditions
|
Giménez, Belén
|
|
2017
|
10 |
12 |
p. 2268
|
artikel
|
| 5 |
Correction to: Ultraviolet-C Light Inactivation Kinetics of E. coli on Bologna Beef Packaged in Plastic Films
|
Abdussamad, Tarek R.
|
|
2017
|
10 |
12 |
p. 2269
|
artikel
|
| 6 |
Detection Potential of Multi-Features Representation of E-Nose Data in Classification of Moldy Maize Samples
|
Yin, Yong
|
|
2017
|
10 |
12 |
p. 2226-2239
|
artikel
|
| 7 |
Enhancing the Rheological Performance of Wheat Flour Dough with Glucose Oxidase, Transglutaminase or Supplementary Gluten
|
Meerts, Mathieu
|
|
2017
|
10 |
12 |
p. 2188-2198
|
artikel
|
| 8 |
Mathematical Models for Prediction of Temperature Effects on Kinetic Parameters of Microorganisms’ Inactivation: Tools for Model Comparison and Adequacy in Data Fitting
|
Gil, Maria M.
|
|
2017
|
10 |
12 |
p. 2208-2225
|
artikel
|
| 9 |
Physical, Barrier, and Antioxidant Properties of Pea Starch-Guar Gum Biocomposite Edible Films by Incorporation of Natural Plant Extracts
|
Saberi, Bahareh
|
|
2017
|
10 |
12 |
p. 2240-2250
|
artikel
|
| 10 |
Sequential Microwave-Ultrasound-Assisted Extraction for Isolation of Piperine from Black Pepper (Piper nigrum L.)
|
Gorgani, Leila
|
|
2017
|
10 |
12 |
p. 2199-2207
|
artikel
|
| 11 |
Size Reduction and Calcium Release of Fish Bone Particles During Nanomilling as Affected by Bone Structure
|
Zhang, Jin
|
|
2017
|
10 |
12 |
p. 2176-2187
|
artikel
|
| 12 |
Smart NMR Method of Measurement of Moisture Content of Vegetables During Microwave Vacuum Drying
|
Lv, Weiqiao
|
|
2017
|
10 |
12 |
p. 2251-2260
|
artikel
|
| 13 |
Synergistic Processing of Skim Milk with High Pressure Nitrous Oxide, Heat, Nisin, and Lysozyme to Inactivate Vegetative and Spore-Forming Bacteria
|
Sikin, Adi Md
|
|
2017
|
10 |
12 |
p. 2132-2145
|
artikel
|
| 14 |
The Effects of Applying Oscillating Magnetic Fields During the Freezing of Apple and Potato
|
Purnell, Graham
|
|
2017
|
10 |
12 |
p. 2113-2122
|
artikel
|
| 15 |
Thermal Properties of Yak α-Lactalbumin and β-Lactoglobulin: a DSC Study
|
Wang, Lifeng
|
|
2017
|
10 |
12 |
p. 2261-2267
|
artikel
|
| 16 |
Understanding Nanofiltration Fouling of Phenolic Compounds in Model Juice Solution with Two Membranes
|
Cai, Ming
|
|
2017
|
10 |
12 |
p. 2123-2131
|
artikel
|
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