| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
An Innovative Ethylene Scrubber Made of Potassium Permanganate Loaded on a Protonated Montmorillonite: a Case Study on Blueberries
|
Álvarez-Hernández, Marianela Hazel
|
|
2019
|
12 |
3 |
p. 524-538
|
artikel
|
| 2 |
Application of an Alginate–Chitosan Edible Film on Figs (Ficus carica): Effect on Bioactive Compounds and Antioxidant Capacity
|
Reyes-Avalos, M.C.
|
|
2019
|
12 |
3 |
p. 499-511
|
artikel
|
| 3 |
Combination Effect of High-Pressure Processing and Essential Oil (Melissa officinalis Extracts) or Their Constituents for the Inactivation of Escherichia coli in Ground Beef
|
Chien, Shih-Yung
|
|
2018
|
12 |
3 |
p. 359-370
|
artikel
|
| 4 |
Correction to: Quality-Based Thermokinetic Optimization of Ready-to-Eat Whole EdibleCrab (Cancer pagurus) Pasteurisation Treatments
|
Condón-Abanto, S.
|
|
2019
|
12 |
3 |
p. 447-449
|
artikel
|
| 5 |
Economic Feasibility of Soybean Oil Production by Enzyme-Assisted Aqueous Extraction Processing
|
Cheng, Ming-Hsun
|
|
2019
|
12 |
3 |
p. 539-550
|
artikel
|
| 6 |
Effect of Herring Antifreeze Protein Combined with Chitosan Magnetic Nanoparticles on Quality Attributes in Red Sea Bream (Pagrosomus major)
|
Cai, Luyun
|
|
2018
|
12 |
3 |
p. 409-421
|
artikel
|
| 7 |
Effect of Ultrasound Pre-Treatment on the Physical, Microbiological, and Antioxidant Properties of Calçots
|
Zudaire, Lorena
|
|
2018
|
12 |
3 |
p. 387-394
|
artikel
|
| 8 |
Effects of Change in PH and Addition of Sucrose and NaCl on the Emulsifying Properties of Mucilage Obtained from Pereskia aculeata Miller
|
Junqueira, Luciana Affonso
|
|
2019
|
12 |
3 |
p. 486-498
|
artikel
|
| 9 |
Formation of Double (W1/O/W2) Emulsions as Carriers of Hydrophilic and Lipophilic Active Compounds
|
Artiga-Artigas, M.
|
|
2018
|
12 |
3 |
p. 422-435
|
artikel
|
| 10 |
Influence of Drying Methods on the Antibacterial, Antioxidant and Essential Oil Volatile Composition of Herbs: a Review
|
Chua, Lisa Y. W.
|
|
2019
|
12 |
3 |
p. 450-476
|
artikel
|
| 11 |
Minimally Processed Fresh-Cut Peach and Apricot Snacks of Extended Shelf-Life by Combined Osmotic and High Pressure Processing
|
Dermesonlouoglou, Efimia K.
|
|
2018
|
12 |
3 |
p. 371-386
|
artikel
|
| 12 |
Quality-Based Thermokinetic Optimization of Ready-to-Eat Whole Edible Crab (Cancer pagurus) Pasteurisation Treatments
|
Condón-Abanto, S.
|
|
2019
|
12 |
3 |
p. 436-446
|
artikel
|
| 13 |
Screening of Wine Extractable Total Phenolic and Ellagitannin Contents in Revalorized Cooperage By-products: Evaluation by Micro-NIRS Technology
|
Baca-Bocanegra, Berta
|
|
2019
|
12 |
3 |
p. 477-485
|
artikel
|
| 14 |
Structure-Function-Process Relationship for Microwave Vacuum Drying of Lactic Acid Bacteria in Aerated Matrices
|
Ambros, Sabine
|
|
2018
|
12 |
3 |
p. 395-408
|
artikel
|
| 15 |
The Dietary Fiber Profile, Total Polyphenol Content, Functionality of Silvetia compressa and Ecklonia arborea, and Modifications Induced by High Hydrostatic Pressure Treatments
|
Tapia-Salazar, Mireya
|
|
2019
|
12 |
3 |
p. 512-523
|
artikel
|
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