| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Application of High Pressure for Selective Activity Regulation of Starter Cultures Aminopeptidases Involved in Ripening of Brined Cheeses
|
Giannoglou, M. N.
|
|
2016
|
9 |
12 |
p. 1991-2001
|
artikel
|
| 2 |
Comment on “Microbial Enzymes as Substitutes of Chemical Additives in Baking Wheat Flour—Part II: Combined Effects of Nine Enzymes on Dough Rheology [M.M. Bueno, R.C.S. Thys and R.C. Rodrigues (2016), Food and Bioprocess Technology, 9(9), 1598–1611]”
|
Lerner, Aaron
|
|
2016
|
9 |
12 |
p. 2125-2126
|
artikel
|
| 3 |
Comparing the Impact of High-Pressure Processing and Thermal Processing on Quality of “Hayward” and “Jintao” Kiwifruit Purée: Untargeted Headspace Fingerprinting and Targeted Approaches
|
Yi, Junjie
|
|
2016
|
9 |
12 |
p. 2059-2069
|
artikel
|
| 4 |
Determination of Protein Content of Raw Fresh Cow’s Milk Using Dielectric Spectroscopy Combined with Chemometric Methods
|
Zhu, Xinhua
|
|
2016
|
9 |
12 |
p. 2092-2102
|
artikel
|
| 5 |
Evaluation of Folic Acid Nano-encapsulation by Double Emulsions
|
Assadpour, Elham
|
|
2016
|
9 |
12 |
p. 2024-2032
|
artikel
|
| 6 |
Freeze-Dried Fennel Oleoresin Products Formed by Biopolymers: Storage Stability and Characterization
|
Chranioti, Charikleia
|
|
2016
|
9 |
12 |
p. 2002-2011
|
artikel
|
| 7 |
Frying Oil Temperature: Impact on Physical and Structural Properties of French Fries During the Par and Finish Frying Processes
|
Millin, Trent M.
|
|
2016
|
9 |
12 |
p. 2080-2091
|
artikel
|
| 8 |
Grapefruit Seed Extract and Lemon Essential Oil as Active Agents in Corn Starch–Chitosan Blend Films
|
Bof, M. J.
|
|
2016
|
9 |
12 |
p. 2033-2045
|
artikel
|
| 9 |
Improvement of the Quality and the Shelf Life of Figs (Ficus carica) Using an Alginate–Chitosan Edible Film
|
Reyes-Avalos, M. C.
|
|
2016
|
9 |
12 |
p. 2114-2124
|
artikel
|
| 10 |
Influence of Spray-Drying Conditions on Physical and Morphological Characteristics of Microencapsulated Benzoic Acid
|
Marques, Gerson Reginaldo
|
|
2016
|
9 |
12 |
p. 1969-1978
|
artikel
|
| 11 |
Microbial Enzymes as Substitutes of Chemical Additives in Baking Wheat Flour—Part I: Individual Effects of Nine Enzymes on Flour Dough Rheology
|
Bueno, Micheli Maria
|
|
2016
|
9 |
12 |
p. 2012-2023
|
artikel
|
| 12 |
Optimization of Temperature, Relative Humidity and Storage Time before and after Packaging of Baby Spinach Leaves Using Response Surface Methodology
|
Oliveira, Ana
|
|
2016
|
9 |
12 |
p. 2070-2079
|
artikel
|
| 13 |
Polydextrose as Wall Material for Microencapsulation of Yacon Juice by Spray Drying
|
Lago, Camila Carvalho
|
|
2016
|
9 |
12 |
p. 2103-2113
|
artikel
|
| 14 |
Quality Improvement of Fresh-Cut Endive (Cichorium endivia L.) and Recycling of Washing Water by Low-Dose UV-C Irradiation
|
Hägele, Florian
|
|
2016
|
9 |
12 |
p. 1979-1990
|
artikel
|
| 15 |
Responses to Lerner A. and Matthias T. Comment on “Microbial Enzymes as Substitutes of Chemical Additives in Baking Wheat Flour—Part II: Combined Effects of Nine Enzymes on Dough Rheology [M.M. Bueno, R.C.S. Thys and R.C. Rodrigues (2016), Food and Bioprocess Technology, 9(9), 1598–1611]”
|
Rodrigues, Rafael C.
|
|
2016
|
9 |
12 |
p. 2127
|
artikel
|
| 16 |
Spray Drying Formulation of Polyphenols-Rich Grape Marc Extract: Evaluation of Operating Conditions and Different Natural Carriers
|
Moreno, T.
|
|
2016
|
9 |
12 |
p. 2046-2058
|
artikel
|
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