| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Effect of Mild Ozone Oxidation on Structural Changes of Silver Carp (Hypophthalmichthys molitrix) Myosin
|
Jiang, Wenxin
|
|
2016
|
10 |
2 |
p. 370-378
|
artikel
|
| 2 |
Effect of Product Microstructure and Process Parameters on Modified Atmosphere Packaged Bread
|
Morren, Sofie
|
|
2016
|
10 |
2 |
p. 328-339
|
artikel
|
| 3 |
Effect of Tannin Extracts on Biofilms and Attachment of Escherichia coli on Lettuce Leaves
|
Klug, Tâmmila Venzke
|
|
2016
|
10 |
2 |
p. 275-283
|
artikel
|
| 4 |
Emerging Technologies for Recovery of Value-Added Components from Olive Leaves and Their Applications in Food/Feed Industries
|
Souilem, Safa
|
|
2016
|
10 |
2 |
p. 229-248
|
artikel
|
| 5 |
Enhancement of Functional Properties of Rice Bran Proteins by High Pressure Treatment and Their Correlation with Surface Hydrophobicity
|
Zhu, S. M.
|
|
2016
|
10 |
2 |
p. 317-327
|
artikel
|
| 6 |
Evaluation of High-Pressure Thermophysical Parameters of the Diacylglycerol (DAG) Oil Using Ultrasonic Waves
|
Kiełczyński, P.
|
|
2016
|
10 |
2 |
p. 358-369
|
artikel
|
| 7 |
Heat Transfer Enhancement in Thermal Processing of Tomato Juice by Application of Nanofluids
|
Jafari, S. M.
|
|
2016
|
10 |
2 |
p. 307-316
|
artikel
|
| 8 |
Impact of Electron Beam on Storage Protein Subunits, In Vitro Protein Digestibility and Trypsin Inhibitor Content in Soybean Seeds
|
Kumar, Vineet
|
|
2016
|
10 |
2 |
p. 407-412
|
artikel
|
| 9 |
Impacts of the Particle Sizes and Levels of Inclusions of Cherry Pomace on the Physical and Structural Properties of Direct Expanded Corn Starch
|
Wang, Siyuan
|
|
2016
|
10 |
2 |
p. 394-406
|
artikel
|
| 10 |
Influence of Rice Bran Wax Coating on the Physicochemical Properties and Pectin Nanostructure of Cherry Tomatoes
|
Zhang, Lifen
|
|
2016
|
10 |
2 |
p. 349-357
|
artikel
|
| 11 |
Infrared Heating as a Disinfestation Method Against Sitophilus oryzae and Its Effect on Textural and Cooking Properties of Milled Rice
|
Duangkhamchan, Wasan
|
|
2016
|
10 |
2 |
p. 284-295
|
artikel
|
| 12 |
Lipid and Protein Changes Related to Quality Loss in Frozen Sardine (Sardina pilchardus) Previously Processed Under High-Pressure Conditions
|
Méndez, Lucía
|
|
2016
|
10 |
2 |
p. 296-306
|
artikel
|
| 13 |
Modeling the Inactivation of Listeria innocua and Escherichia coli in Fresh-Cut Tomato Treated with Pulsed Light
|
Valdivia-Nájar, C. Guillermo
|
|
2016
|
10 |
2 |
p. 266-274
|
artikel
|
| 14 |
Processing of Parboiled Wheat Noodles Fortified with Pulsed Ultrasound Pomegranate (Punica granatum L. var. Malas) Peel Extract
|
Kazemi, Milad
|
|
2016
|
10 |
2 |
p. 379-393
|
artikel
|
| 15 |
The Effect of RF Treatment Combined with Nisin Against Alicyclobacillus Spores in Kiwi Fruit Juice
|
Zhang, Jiang Bo
|
|
2016
|
10 |
2 |
p. 340-348
|
artikel
|
| 16 |
The Interplay Between the Main Flour Constituents in the Rheological Behaviour of Wheat Flour Dough
|
Meerts, Mathieu
|
|
2016
|
10 |
2 |
p. 249-265
|
artikel
|
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