| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Active Banana Flour Nanocomposite Films Incorporated with Garlic Essential Oil as Multifunctional Packaging Material for Food Application
|
Orsuwan, Aungkana
|
|
2018
|
11 |
6 |
p. 1199-1210
|
artikel
|
| 2 |
Assessing the Influence of Roasting Process Parameters on Mepiquat and Chlormequat Formation in Dark Barley Malts
|
Ekielski, Adam
|
|
2018
|
11 |
6 |
p. 1177-1187
|
artikel
|
| 3 |
A Technological Solution to Modulate the Aroma Profile during Beer Fermentation
|
Guerrini, Lorenzo
|
|
2018
|
11 |
6 |
p. 1259-1266
|
artikel
|
| 4 |
Calcium Addition, pH, and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 1: Colloidal Stability Improvement
|
Manassero, Carlos A.
|
|
2018
|
11 |
6 |
p. 1125-1138
|
artikel
|
| 5 |
Dielectric Pretreatment of Rapeseed 1: Influence on the Drying Characteristics of the Seeds and Physico-chemical Properties of Cold-Pressed Oil
|
Xu, Baoguo
|
|
2018
|
11 |
6 |
p. 1236-1247
|
artikel
|
| 6 |
Effect of Decontamination Treatment on Vitamin C and Potassium Attributes of Fresh-Cut Bell Pepper at Post-Washing Stage
|
Ogawa, Yukiharu
|
|
2018
|
11 |
6 |
p. 1230-1235
|
artikel
|
| 7 |
Effect of High Hydrostatic Pressure and Temperature on Enzymatic Activity and Quality Attributes in Mango Puree Varieties (cv. Tommy Atkins and Manila)
|
Morales-de la Peña, M.
|
|
2018
|
11 |
6 |
p. 1211-1221
|
artikel
|
| 8 |
Effect of High-Pressure Processing on Quality and Microbiological Properties of a Fermented Beverage Manufactured from Sweet Whey Throughout Refrigerated Storage
|
Pega, Juan
|
|
2018
|
11 |
6 |
p. 1101-1110
|
artikel
|
| 9 |
Enhancement of Bioactive Compounds and Antioxidant Activities of Olive (Olea europaea L.) Leaf Extract by Instant Controlled Pressure Drop
|
Mkaouar, Sameh
|
|
2018
|
11 |
6 |
p. 1222-1229
|
artikel
|
| 10 |
Experimental and Numerical Investigation of Airflow Inside Refrigerated Shipping Containers
|
Getahun, Samuel
|
|
2018
|
11 |
6 |
p. 1164-1176
|
artikel
|
| 11 |
Impact of Microwave-Assisted Heating on the pH Value, Color, and Flavor Compounds in Glucose-Ammonium Model System
|
Li, He
|
|
2018
|
11 |
6 |
p. 1248-1258
|
artikel
|
| 12 |
Inactivation of Salmonella enterica in a Rice Beverage by Ultrasound: Study of the Parameters Affecting the Antibacterial Effect
|
Campaniello, Daniela
|
|
2018
|
11 |
6 |
p. 1139-1148
|
artikel
|
| 13 |
Rheological and Microstructural Characterization of Wheat Dough Formulated with High Levels of Resistant Starch
|
Arp, Carlos Gabriel
|
|
2018
|
11 |
6 |
p. 1149-1163
|
artikel
|
| 14 |
Synbiotic Microencapsulation from Slow Digestible Colored Rice and Its Effect on Yoghurt Quality
|
Wattananapakasem, Isara
|
|
2018
|
11 |
6 |
p. 1111-1124
|
artikel
|
| 15 |
Utility of Blended Polymeric Formulations Containing Cellulose Nanofibrils for Encapsulation and Controlled Release of Sweet Orange Essential Oil
|
Souza, Hugo Junior Barboza de
|
|
2018
|
11 |
6 |
p. 1188-1198
|
artikel
|
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