| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Characterization of Oxygen Scavenger Film Based on Sodium Ascorbate: Extending the Shelf Life of Peanuts
|
Modaresi, Amir Sajad
|
|
|
14 |
6 |
p. 1184-1193
|
artikel
|
| 2 |
Continuous High-pressure Cooling-Assisted Homogenization Process for Stabilization of Apple Juice
|
Szczepańska, Justyna
|
|
|
14 |
6 |
p. 1101-1117
|
artikel
|
| 3 |
Drying of Selected Major Spices: Characteristics and Influencing Parameters, Drying Technologies, Quality Retention and Energy Saving, and Mathematical Models
|
Majumder, Prasanta
|
|
|
14 |
6 |
p. 1028-1054
|
artikel
|
| 4 |
Effect of Coarse and Superfine-ground Wheat Brans on the Microstructure and Quality Attributes of Dried White Noodle
|
Jin, Xiaoxuan
|
|
|
14 |
6 |
p. 1089-1100
|
artikel
|
| 5 |
Effects of High Hydrostatic Pressure and Beef Patty Formulations on the Inactivation of Native Strains of Shiga Toxin-Producing Escherichia coli O157:H7
|
Eccoña Sota, Amparo
|
|
|
14 |
6 |
p. 1194-1198
|
artikel
|
| 6 |
Encapsulation of Grape Seed Extract in Rye Flour and Whey Protein–Based Electrospun Nanofibers
|
Aslaner, Gizem
|
|
|
14 |
6 |
p. 1118-1131
|
artikel
|
| 7 |
Increased Revenue with High Value-Added Products from Cashew Apple (Anacardium occidentale L.)—Addressing Global Challenges
|
Jeyavishnu, K.
|
|
|
14 |
6 |
p. 985-1012
|
artikel
|
| 8 |
Influence of Fat Concentration on the Volatile Production in Model Whey Protein Systems as Affected by Low Frequency Ultrasound
|
Bui, Anh Thi Hong
|
|
|
14 |
6 |
p. 1169-1183
|
artikel
|
| 9 |
Investigating the Effect of Different Drying Strategies on the Quality Parameters of Daucus carota L. Using Dynamic Process Control and Measurement Techniques
|
Raut, Sharvari
|
|
|
14 |
6 |
p. 1067-1088
|
artikel
|
| 10 |
Nanobiocomposite Films: a “Greener Alternate” for Food Packaging
|
Kaur, Gurkirat
|
|
|
14 |
6 |
p. 1013-1027
|
artikel
|
| 11 |
Recovery of Solutes from Ice and Concentrated Fractions in Centrifugal Block Cryoconcentration Applied to Blueberry Juice
|
Casas-Forero, Nidia
|
|
|
14 |
6 |
p. 1155-1168
|
artikel
|
| 12 |
Small Peptides Hydrolyzed from Pea Protein and Their Maillard Reaction Products as Taste Modifiers: Saltiness, Umami, and Kokumi Enhancement
|
Yan, Fang
|
|
|
14 |
6 |
p. 1132-1141
|
artikel
|
| 13 |
Surface Energy of Food Contact Materials and Its Relation to Wheat Dough Adhesion
|
Laukemper, Rita
|
|
|
14 |
6 |
p. 1142-1154
|
artikel
|
| 14 |
UV-C Treatment of Apple and Grape Juices by Modified UV-C Reactor Based on Dean Vortex Technology: Microbial, Physicochemical and Sensorial Parameters Evaluation
|
Barut Gök, Sıla
|
|
|
14 |
6 |
p. 1055-1066
|
artikel
|
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