| 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
|
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