nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
Cellulose Acetate Nanofibres Containing Alizarin as a Halochromic Sensor for the Qualitative Assessment of Rainbow Trout Fish Spoilage
|
Aghaei, Zahra |
|
2018 |
11 |
5 |
p. 1087-1095 |
artikel |
2 |
Construction of a Biocompatible and Antioxidant Multilayer Coating by Layer-by-Layer Assembly of κ-Carrageenan and Quercetin Nanoparticles
|
Souza, Marthyna P. |
|
2018 |
11 |
5 |
p. 1050-1060 |
artikel |
3 |
Correction to: Textural, Color, Hygroscopic, Lipid Oxidation, and Sensory Properties of Cookies Containing Free and Microencapsulated Chia Oil
|
Almeida, Melina Maynara Carvalho de |
|
2018 |
11 |
5 |
p. 940 |
artikel |
4 |
Dielectric Properties of Yogurt for Online Monitoring of Fermentation Process
|
Guo, Chaofan |
|
2018 |
11 |
5 |
p. 1096-1100 |
artikel |
5 |
Effect of Low-pressure Cold Plasma (LPCP) on the Wettability and the Inactivation of Escherichia coli and Listeria innocua on Fresh-Cut Apple (Granny Smith) Skin
|
Segura-Ponce, Luis A. |
|
2018 |
11 |
5 |
p. 1075-1086 |
artikel |
6 |
Effect of Pulsed-Spouted Bed Microwave Freeze Drying on Quality of Apple Cuboids
|
Wang, Dandan |
|
2018 |
11 |
5 |
p. 941-952 |
artikel |
7 |
Effect of Wheat Germ Heat Treatment by Fluidised Bed on the Kinetics of Lipase Inactivation
|
Gili, Renato D. |
|
2018 |
11 |
5 |
p. 1002-1011 |
artikel |
8 |
Effects of Fat and Sugar on Dough and Biscuit Behaviours and their Relationship to Proton Mobility Characterized by TD-NMR
|
Blanco Canalis, M. S. |
|
2018 |
11 |
5 |
p. 953-965 |
artikel |
9 |
Fundamental Understanding of Fouling Mechanisms During Microfiltration of Bitter Gourd (Momordica charantia) Extract and Their Dependence on Operating Conditions
|
Jain, Amit |
|
2018 |
11 |
5 |
p. 1012-1026 |
artikel |
10 |
Impact of Heat Moisture Treatment and Hydration Level of Flours on the Functional and Nutritional Value-Added Wheat-Barley Blended Breads
|
Collar, Concha |
|
2018 |
11 |
5 |
p. 966-978 |
artikel |
11 |
Kinetics of Quality Changes of Shrimp (Litopenaeus setiferus) During Pasteurization
|
Wang, Jungang |
|
2018 |
11 |
5 |
p. 1027-1038 |
artikel |
12 |
Modelling of Thermal Sterilisation of High-Moisture Snack Foods: Feasibility Analysis and Optimization
|
Ai, Jing |
|
2018 |
11 |
5 |
p. 979-990 |
artikel |
13 |
Potential for Value-Added Utilization of Bamboo Shoot Processing Waste—Recommendations for a Biorefinery Approach
|
Lin, Zhen |
|
2018 |
11 |
5 |
p. 901-912 |
artikel |
14 |
Separation of Sucrose and Reducing Sugar in Cane Molasses by Nanofiltration
|
Luo, Jianquan |
|
2018 |
11 |
5 |
p. 913-925 |
artikel |
15 |
Synergistic Bathochromic and Hyperchromic Shifts of Anthocyanin Spectra Observed Following Complexation with Iron Salts and Chondroitin Sulfate
|
Celli, Giovana B. |
|
2018 |
11 |
5 |
p. 991-1001 |
artikel |
16 |
Textural, Color, Hygroscopic, Lipid Oxidation, and Sensory Properties of Cookies Containing Free and Microencapsulated Chia Oil
|
Almeida, Melina Maynara Carvalho de |
|
2018 |
11 |
5 |
p. 926-939 |
artikel |
17 |
The Inactivation Kinetics of Soluble and Membrane-Bound Polyphenol Oxidase in Pear during Thermal and High-Pressure Processing
|
Zhou, Lei |
|
2018 |
11 |
5 |
p. 1039-1049 |
artikel |
18 |
Ultrasound-Assisted Osmotic Treatment of Model Food Impregnated with Pomegranate Peel Phenolic Compounds: Mass Transfer, Texture, and Phenolic Evaluations
|
Hamedi, Fatemeh |
|
2018 |
11 |
5 |
p. 1061-1074 |
artikel |