nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
Analysis of furan in semi-solid and paste type foods
|
Seok, Yun-Jeong |
|
|
29 |
2 |
p. 293-301 |
artikel |
2 |
Analysis of furan in semi-solid and paste type foods
|
Seok, Yun-Jeong |
|
|
29 |
2 |
p. 293-301 |
artikel |
3 |
Chapatti sensory and textural quality in relation to whole meal flour and dough characteristics
|
Khurshid, Salman |
|
|
29 |
2 |
p. 243-249 |
artikel |
4 |
Chapatti sensory and textural quality in relation to whole meal flour and dough characteristics
|
Khurshid, Salman |
|
|
29 |
2 |
p. 243-249 |
artikel |
5 |
Determination of yolk:white ratio of egg using SDS-PAGE
|
Uysal, Reyhan Selin |
|
|
29 |
2 |
p. 179-186 |
artikel |
6 |
Determination of yolk:white ratio of egg using SDS-PAGE
|
Uysal, Reyhan Selin |
|
|
29 |
2 |
p. 179-186 |
artikel |
7 |
Effect of gum arabic edible coating incorporated with African baobab pulp extract on postharvest quality of cold stored blueberries
|
Tahir, Haroon Elrasheid |
|
|
29 |
2 |
p. 217-226 |
artikel |
8 |
Effect of gum arabic edible coating incorporated with African baobab pulp extract on postharvest quality of cold stored blueberries
|
Tahir, Haroon Elrasheid |
|
|
29 |
2 |
p. 217-226 |
artikel |
9 |
Effects of rendering and α-tocopherol addition on the oxidative stability of horse fat
|
Cho, Man Jae |
|
|
29 |
2 |
p. 169-177 |
artikel |
10 |
Effects of rendering and α-tocopherol addition on the oxidative stability of horse fat
|
Cho, Man Jae |
|
|
29 |
2 |
p. 169-177 |
artikel |
11 |
Highly bioavailable curcumin powder suppresses articular cartilage damage in rats with mono-iodoacetate (MIA)-induced osteoarthritis
|
Park, Hyun-Ji |
|
|
29 |
2 |
p. 251-263 |
artikel |
12 |
Highly bioavailable curcumin powder suppresses articular cartilage damage in rats with mono-iodoacetate (MIA)-induced osteoarthritis
|
Park, Hyun-Ji |
|
|
29 |
2 |
p. 251-263 |
artikel |
13 |
Inactivation of Salmonella Typhimurium and Escherichia coli O157:H7 on black pepper powder using UV-C, UV-A and TiO2 coating
|
Park, Mi-Jung |
|
|
29 |
2 |
p. 283-291 |
artikel |
14 |
Inactivation of Salmonella Typhimurium and Escherichia coli O157:H7 on black pepper powder using UV-C, UV-A and TiO2 coating
|
Park, Mi-Jung |
|
|
29 |
2 |
p. 283-291 |
artikel |
15 |
Modeling respiration rates of Ipomoea batatas (sweet potato) under hermetic storage system
|
Han, Seo Hyeon |
|
|
29 |
2 |
p. 227-234 |
artikel |
16 |
Modeling respiration rates of Ipomoea batatas (sweet potato) under hermetic storage system
|
Han, Seo Hyeon |
|
|
29 |
2 |
p. 227-234 |
artikel |
17 |
Nanoemulsions as delivery systems for lipophilic nutraceuticals: strategies for improving their formulation, stability, functionality and bioavailability
|
Choi, Seung Jun |
|
|
29 |
2 |
p. 149-168 |
artikel |
18 |
Nanoemulsions as delivery systems for lipophilic nutraceuticals: strategies for improving their formulation, stability, functionality and bioavailability
|
Choi, Seung Jun |
|
|
29 |
2 |
p. 149-168 |
artikel |
19 |
Phenolic composition and nutritional attributes of diaphragma juglandis fructus and shell of walnut (Juglans regia L.)
|
Hu, Qiang |
|
|
29 |
2 |
p. 187-196 |
artikel |
20 |
Phenolic composition and nutritional attributes of diaphragma juglandis fructus and shell of walnut (Juglans regia L.)
|
Hu, Qiang |
|
|
29 |
2 |
p. 187-196 |
artikel |
21 |
Prediction method of CO2 production from electrical resistance of bread dough measured with a simple electrical multimeter in fermentation
|
Kim, Do Hyeon |
|
|
29 |
2 |
p. 235-241 |
artikel |
22 |
Prediction method of CO2 production from electrical resistance of bread dough measured with a simple electrical multimeter in fermentation
|
Kim, Do Hyeon |
|
|
29 |
2 |
p. 235-241 |
artikel |
23 |
Red pepper seed water extract suppresses high-fat diet-induced obesity in C57BL/6 mice
|
Kim, Hwa-Jin |
|
|
29 |
2 |
p. 275-281 |
artikel |
24 |
Red pepper seed water extract suppresses high-fat diet-induced obesity in C57BL/6 mice
|
Kim, Hwa-Jin |
|
|
29 |
2 |
p. 275-281 |
artikel |
25 |
The effects of incorporated resveratrol in edible coating based on sodium alginate on the refrigerated trout (Oncorhynchus mykiss) fillets’ sensorial and physicochemical features
|
Bazargani-Gilani, Behnaz |
|
|
29 |
2 |
p. 207-216 |
artikel |
26 |
The effects of incorporated resveratrol in edible coating based on sodium alginate on the refrigerated trout (Oncorhynchus mykiss) fillets’ sensorial and physicochemical features
|
Bazargani-Gilani, Behnaz |
|
|
29 |
2 |
p. 207-216 |
artikel |
27 |
The effects of steamed ginger ethanolic extract on weight and body fat loss: a randomized, double-blind, placebo-controlled clinical trial
|
Park, Soo-Hyun |
|
|
29 |
2 |
p. 265-273 |
artikel |
28 |
The effects of steamed ginger ethanolic extract on weight and body fat loss: a randomized, double-blind, placebo-controlled clinical trial
|
Park, Soo-Hyun |
|
|
29 |
2 |
p. 265-273 |
artikel |
29 |
Yield and quality characteristics of Korean red bean sprouts produced with different time of seed soaking
|
Mun, Ji-Hye |
|
|
29 |
2 |
p. 197-206 |
artikel |
30 |
Yield and quality characteristics of Korean red bean sprouts produced with different time of seed soaking
|
Mun, Ji-Hye |
|
|
29 |
2 |
p. 197-206 |
artikel |