nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
Acceptability of Milk and Soymilk Vanilla Beverages: Demographics Consumption Frequency and Sensory Aspects
|
Villegas, B. |
|
2009 |
|
2 |
p. 203-210 |
artikel |
2 |
Acceptability of Queso Fresco Cheese by Traditional and Nontraditional Consumers
|
Clark, S. |
|
2001 |
|
2 |
p. 165-170 |
artikel |
3 |
Amino acids and volatile compounds in wines from Cabernet Sauvignon and Tempranillo varieties subjected to malolactic fermentation in barrels
|
Hernández-Orte, P |
|
2012 |
|
2 |
p. 103-112 |
artikel |
4 |
Analysis of Domains in Selected Plant and Animal Food Proteins - Precursors of Biologically Active Peptides - In Silico Approach
|
Iwaniak, A. |
|
2009 |
|
2 |
p. 179-191 |
artikel |
5 |
Analysis of Plant Extracts Antimutagenicity Using the Ames Test and the Cytogenetic Analysis of Peripheral Blood Lymphocytes
|
Bunkova, R. |
|
2005 |
|
2 |
p. 107-112 |
artikel |
6 |
An Improved Process for High Quality and Nutrition of Brown Rice Production
|
Watchararparpaiboon, W. |
|
2010 |
|
2 |
p. 147-158 |
artikel |
7 |
Anisakis Simplex Antigens in Fresh and Frozen-thawed Muscle of Anchovies in Vinegar
|
Solas, M.T. |
|
2009 |
|
2 |
p. 139-148 |
artikel |
8 |
A Novel Genetic Label for Detection of Specific Probiotic Lactic Acid Bacteria
|
Fernandez, L. |
|
2004 |
|
2 |
p. 101-108 |
artikel |
9 |
Antimicrobial activity of essential oils against foodborne multidrug-resistant enterococci and aeromonads in planktonic and biofilm state
|
Quendera, Ana P |
|
2019 |
|
2 |
p. 101-108 |
artikel |
10 |
Application of bacteriocin RC20975 in apple juice
|
Pei, Jinjin |
|
2017 |
|
2 |
p. 166-173 |
artikel |
11 |
Application of Chitosan Films Enriched with Oregano Essential Oil on Bologna – Active Compounds and Sensory Attributes
|
Chi, S. |
|
2006 |
|
2 |
p. 111-117 |
artikel |
12 |
Application of Transfer Functions to the Thermal Processing of Sweet and Sour Cherries Preserves: Influence of Particle and Container Sizes
|
Márquez, C. A. |
|
2003 |
|
2 |
p. 69-76 |
artikel |
13 |
Assessing heat treatment of chicken breast cuts by impedance spectroscopy
|
Schmidt, Franciny C |
|
2017 |
|
2 |
p. 110-118 |
artikel |
14 |
A Technique to Measure Firmness in Potato Tissue during Frying
|
Sundara, V. R. |
|
2001 |
|
2 |
p. 141-144 |
artikel |
15 |
Biotechnological potential of agro-industrial waste in the synthesis of pectin lyase from Aspergillus brasiliensis
|
Pili, Jonaina |
|
2018 |
|
2 |
p. 97-109 |
artikel |
16 |
Book Review: Food Analysis by HPLC.
|
Melero, R. |
|
2001 |
|
2 |
p. 185-186 |
artikel |
17 |
Bookreview : Hydrocollois Applications. Gum Technology in the Food and Other Industries. A. Nussinovitch. Publicado en 1997 por Chapman & Hall, 2-6 Boundary Road, London SE1 8HN, UK. + 354 pp., ISBN 0412 62120 7
|
Fiszman, S. |
|
1998 |
|
2 |
p. 133-133 |
artikel |
18 |
Book Review: La deshidratacidn de los alimentos.
|
Ocio, M. J. |
|
2001 |
|
2 |
p. 185-185 |
artikel |
19 |
Book Review: Markers of Oxidative Damage and Antioxidant Protection: Current Status and Relevance to Disease.
|
|
|
2001 |
|
2 |
p. 187-187 |
artikel |
20 |
Book Review: Microbiologia industrial. Los microorganismos de interes
|
Barcena, J. M. Bruno |
|
2001 |
|
2 |
p. 185-185 |
artikel |
21 |
Book Review: Overweight and Obesity in European Children and Adolescents.
|
|
|
2001 |
|
2 |
p. 187-187 |
artikel |
22 |
Book Review: Packaging Materials. Polyethylene Terephthalate (PET) for Food Packaging Applications
|
|
|
2001 |
|
2 |
p. 186-186 |
artikel |
23 |
Book Reviews
|
Martínez, A. |
|
2003 |
|
2 |
p. 127-128 |
artikel |
24 |
Book Reviews
|
Flores, J. |
|
2003 |
|
2 |
p. 128-128 |
artikel |
25 |
Book Reviews
|
|
|
2003 |
|
2 |
p. 128-129 |
artikel |
26 |
Book Reviews
|
Flores, M. |
|
2003 |
|
2 |
p. 127-127 |
artikel |
27 |
Book Reviews
|
Martínez, A. |
|
2003 |
|
2 |
p. 127-127 |
artikel |
28 |
Book Reviews
|
|
|
2003 |
|
2 |
p. 128-128 |
artikel |
29 |
Book Review: Salmonella typhymurium Definitive Type (DT) 104: Multi-Resistant Salmonella.
|
|
|
2001 |
|
2 |
p. 186-186 |
artikel |
30 |
Bookreviews : Antioxidant Food Supplements in Human Health. Editado por L. Packer, M. Hiramatsu and T. Yoshikawa. Publicado en 1999 por Academic Press. XXI+ 511 pp., ISBN 012 543590 8
|
Fabra, J.L. Navarro |
|
2000 |
|
2 |
p. 174-174 |
artikel |
31 |
Bookreviews : Ciencia de la carne. R. A. Lawrie. 3ª edición. Traducido por A. Marcos Barrado, P.L. López Buesa y B. Marcos Esteban. Publicado en 1998 por Editorial Acribia, Royo 23, 50006 Zaragoza, España. XXI + 367 pp., ISBN: 84 200 0856 7
|
|
|
1999 |
|
2 |
p. 183-183 |
artikel |
32 |
Bookreviews : Ciencia de los Alimentos. N.N. Potter y J.H. Hotchkiss. 5ª edición, traducido del inglés al castellano por Bernabé Sanz Pérez et al. Publicado en 1999 por Editorial Acribia, S.A. XI + 667 pp., ISBN 84 200 08591 5
|
|
|
2000 |
|
2 |
p. 173-173 |
artikel |
33 |
BookReviews : Embalaje de los alimentos de gran consumo. Coordinadores G. Bureau y J.L. Multon. Traducido por Miguel Calvo Rebollar y Emilia Sevillano Calvo. Publicado en 1995 por Editorial Acribia S.A, Royo, 23. 50006 Zaragoza. xliii+ 748 pp., ISBN 80 200 0782
|
Gavara, R. |
|
1996 |
|
2 |
p. 129-129 |
artikel |
34 |
Bookreviews : Functional Foods. Biochemical and processing aspects. G. Mazza. Publicado en 1998 por Technomic Publishing Company Inc., 851 New Holland Av. Box 3535 Lancaster, Pennsylvania 17604. XIX+460 p., ISBN 1566764874
|
Durán, L. |
|
1999 |
|
2 |
p. 184-184 |
artikel |
35 |
BookReviews : Handbook of Fruit Science and Technology. Production, composition, storage, and processing. Editado por D.K. Salunkhe and S.S. Kadam. Publicado en 1995 por Marcell Dekker, Inc., 270 Madison Avenue, New York, New York 10016. xii+ 611 pp., ISBN 0 8247 9643 8
|
Sala, J.M. |
|
1996 |
|
2 |
p. 128-129 |
artikel |
36 |
Bookreviews : Las operaciones de la ingeniería de los alimentos. J.G. Brennan, J.R. Butters, N.D. Cowell y A.E.V. Lilley. 3ª edición. Traducido por Justino Burgos González. Publi cado en 1998 por Editorial Acribia, S. A. Royo 23, 50006 Zaragoza, España. XV + 714 pp., ISBN 84 200 0852 4
|
Carbonell, J.V. |
|
1999 |
|
2 |
p. 183-184 |
artikel |
37 |
BookReviews : Leche y productos lácteos. Tecnología, Química y Microbiologia. Alan H. Varman y Jane P. Sutherland. Traducido por Rosa Oria Almudí. Publicado en 1995 por Editorial Acribia, S.A. Royo, 23. 50006 Zaragoza. xi+476 pp., ISBN 84 200 0794 3
|
Vila, R. |
|
1996 |
|
2 |
p. 127-128 |
artikel |
38 |
BookReviews : Measurement of Food Preferences. Editado por H.J.H. MacFie and D.M.H. Thomson. Publicado en 1995 por Blackie Academic & Professional Wester Cleddens Road, Bishopbriggs, Glasgow G64 2NZ xii+301 pp., ISBN 0 7514 0183 8
|
Costell, E. |
|
1996 |
|
2 |
p. 129-130 |
artikel |
39 |
Bookreviews : Microorganismos de los alimentos 2. Métodos de muestreo para análisis microbiológicos: Principios y aplicaciones especificas. Editado por ICMSF. Traducido por Juan Antonio Pereda Ordoñez y Gonzalo Garcia de Fernando Minguillón. Publicado en 1999 por Editorial Acribia, S.A. XII + 260 pp., ISBN 84 200 0890 7
|
Ocio, M.J. |
|
2000 |
|
2 |
p. 173-174 |
artikel |
40 |
BookReviews : Migración de sustancias químicas desde el envase al alimento. Revisiones sobre Ciencia y Tecnología de Alimentos. Vol. II. Editado por D.H. Watson y M.N. Meah. Traducido por Cristina Nerín. Publicado en 1995 por Editorial Acribia, S.A. Royo 23, 50006 Zaragoza. x +145 pp., ISBN 84 200 0787 0
|
Catalá, R. |
|
1996 |
|
2 |
p. 127-127 |
artikel |
41 |
Bookreviews : Oenologie. Fondements scientifiques et technologiques. Editado por Claude Flanzy. Publicado en 1999 por Editorial Lavoisier Tec & Doc. 7ª edición, XXXII + 1311 pp., ISBN 2 7430 0243 3
|
Querol, A. |
|
2000 |
|
2 |
p. 173-173 |
artikel |
42 |
BookReviews : Rice Biotechnology and Genetic Engineering. Paul Christou. Publicado en 1994 por Technomic Publishing Company AG, Missionsstrase 44 CH-4055 Basel, Switzerland. xi+211 pp., ISBN 1 56676 150 6
|
Benedito, C. |
|
1996 |
|
2 |
p. 128-128 |
artikel |
43 |
Bookreviews : The Technology of Dairy Products. Editado por Ralph Early. Publicado en 1998 por Blackie Academic and Professional, 2-6 Boundary Row, London SE18HN, UK. XIV+ 446 p., ISBN 07 514 0344 X
|
Gosalbes, M.J. |
|
1999 |
|
2 |
p. 183-183 |
artikel |
44 |
Book Review: The Acceptable Daily Intake: A Tool for Ensuring Food Safety.
|
|
|
2001 |
|
2 |
p. 186-186 |
artikel |
45 |
Book Review: Threshold of Toxicological Concern for Chemical Substances Present in the Diet.
|
|
|
2001 |
|
2 |
p. 186-186 |
artikel |
46 |
Caracterización microestructural del queso de Burgos mediante diferentes técnicas microscópicas / Microstructural characterization of Burgos cheese using different microscopy techniques
|
Hernando, I. |
|
2000 |
|
2 |
p. 151-157 |
artikel |
47 |
Changes in concentration of nitrogenous compounds during fermentation of white grape musts at pilot plant scale/Cambios en la concentración de compuestos nitrogenados durante la fermentación de mosto a escala piloto
|
Dizy, M. |
|
1996 |
|
2 |
p. 87-93 |
artikel |
48 |
Changes in Fatty Acid Composition of two Muscles from Three Different Iberian × Duroc Genotypes After Refrigerated Storage
|
Ramírez, M.R. |
|
2008 |
|
2 |
p. 127-137 |
artikel |
49 |
Changes in Lipid Profile by Vegetable Oil Blends Rich in Polyunsaturated Fatty Acids in Rats with Hypercholesterolemia
|
Ramadan, M.F. |
|
2009 |
|
2 |
p. 119-130 |
artikel |
50 |
Changes in Phenolic Compounds of Aragón Red Wines During Alcoholic Fermentation
|
Puértolas, E. |
|
2011 |
|
2 |
p. 77-86 |
artikel |
51 |
Changes in Selected Nutrients and Microstructure of White Starch Quality Maize and Common Maize During Tortilla Preparation and Storage
|
Mora-Escobedo, R. |
|
2004 |
|
2 |
p. 79-87 |
artikel |
52 |
Characterisation of Fiber Obtained from Pumpkin (cucumis moschata duch.) Mesocarp Through Enzymatic Treatment
|
Fissore, E.N. |
|
2007 |
|
2 |
p. 141-151 |
artikel |
53 |
Characteristics of Thin-Layer Infrared Drying of Apple Pomace With and Without Hot Air Pre-drying
|
Sun, J. |
|
2007 |
|
2 |
p. 91-97 |
artikel |
54 |
Characterization of a Spray-Dried Soymilk Powder and Changes Observed During Storage
|
Osthoff, G. |
|
2010 |
|
2 |
p. 169-178 |
artikel |
55 |
Characterization of multilayered and composite edible films from chitosan and beeswax
|
Velickova, Elena |
|
2015 |
|
2 |
p. 83-93 |
artikel |
56 |
Characterization of rice starches extracted from Indian cultivars
|
Gani, Adil |
|
2013 |
|
2 |
p. 143-152 |
artikel |
57 |
Characterization of volatile compounds responsible for the aroma in naturally fermented sausages by gas chromatography-olfactometry
|
Olivares, Alicia |
|
2015 |
|
2 |
p. 110-123 |
artikel |
58 |
Characterization of Water-Extractable Pentosans in Enzyme-Supplemented Wheat Sourdough Processes
|
Devesa, A. |
|
2001 |
|
2 |
p. 145-153 |
artikel |
59 |
Chemical and functional properties of sardine (Sardina pilchardus W.) dark and light muscle proteins during frozen storage. Effect of washing on mince quality / Propiedades químicas y funcionales de las proteínas del músculo oscuro y claro de sardina (Sardina pilchardus w.) durante el almacenamiento en congelación. Efecto del lavado en la calidad del músculo picado
|
Montero, P. |
|
1999 |
|
2 |
p. 139-147 |
artikel |
60 |
Chemical and structural changes in preserved white egg during pickled by vacuum technology
|
Ji, Ling |
|
2013 |
|
2 |
p. 123-131 |
artikel |
61 |
Chemical Stabilization of Oils Rich in Long-Chain Polyunsaturated Fatty Acids During Storage
|
Pop, F. |
|
2011 |
|
2 |
p. 111-117 |
artikel |
62 |
Combined effect of a nanoemulsion of d-limonene and nisin on Listeria monocytogenes growth and viability in culture media and foods
|
Maté, Javier |
|
2016 |
|
2 |
p. 146-152 |
artikel |
63 |
Combined Effect of Modified Atmosphere Packaging and Addition of Lycopene Rich Tomato Pulp, Oregano and Ascorbic Acid and Their Mixtures on the Stability of Beef Patties
|
Sánchez-Escalante, A. |
|
2003 |
|
2 |
p. 77-84 |
artikel |
64 |
Combined effect of temperature and controlled atmosphere on storage and shelf-life of ‘Rocha’ pear treated with 1-methylcyclopropene
|
Gago, Custódia ML |
|
2015 |
|
2 |
p. 94-103 |
artikel |
65 |
Comparative Effects of Dry- and Moist-Heating Treatments on the Biochemical Characteristics of Terminalia catappa L. Seed
|
Ezeokonkwo, C.A. |
|
2007 |
|
2 |
p. 165-171 |
artikel |
66 |
Comparative Evaluation of Regenerative Capacity of Different Adsorbents and Filters for Degraded Frying Oil
|
Phogat, S. S. |
|
2006 |
|
2 |
p. 145-157 |
artikel |
67 |
Comparative Study of Two Plum (Prunus salicina Lindl.) Cultivars during Growth and Ripening
|
Zuzunaga, M. |
|
2001 |
|
2 |
p. 123-130 |
artikel |
68 |
Computational Characterisation and Identification of Peptides for in silico Detection of Potentially Celiac-Toxic Proteins
|
Darewicz, M. |
|
2007 |
|
2 |
p. 125-133 |
artikel |
69 |
Conservación no térmica de alimentos. Gustavo V. Barbosa-Cánovas, Usha R. Pothakamury, Enrique Palou y Barry G. Swanson. Traducido por Albert Ibarz Ribas. Publicado en 1999 por Editorial Acribia, S.A. XIII + 280 pp., ISBN 84 200 0888 5
|
|
|
2000 |
|
2 |
p. 174-174 |
artikel |
70 |
Correlation of average hydrophobicity, water/air interface surface rheological properties and foaming properties of proteins
|
Medrano, A |
|
2012 |
|
2 |
p. 187-193 |
artikel |
71 |
Delaying microbial proliferation in freshly peeled shallots by active packaging incorporating ethanol vapour-controlled release sachets and low storage temperature
|
Utto, Weerawate |
|
2018 |
|
2 |
p. 132-144 |
artikel |
72 |
Determinación de saponinas en las principales leguminosas cultivadas en España/Determination of saponins in the main legumes cultivated in Spain
|
Ayet, G. |
|
1996 |
|
2 |
p. 95-100 |
artikel |
73 |
Determination of the Depolymerisation Kinetics of Amylose, Amylopectin and Maltodextrin by Aspergillus niger Glucoamylase Using a 2-p-toluidinylnaphthalene-6-sulfonate/Flow-injection Analysis System with Fluorimetric Detection
|
Batlle, N. |
|
2005 |
|
2 |
p. 139-147 |
artikel |
74 |
Eating quality and health-promoting properties of two sweet cherry (Prunus avium L.) cultivars stored in passive modified atmosphere
|
Lara, Isabel |
|
2015 |
|
2 |
p. 133-144 |
artikel |
75 |
Editorial
|
|
|
1996 |
|
2 |
p. 59-59 |
artikel |
76 |
Efecto de las condiciones de procesamiento, contenido de grasa y grado de frescura de la materia prima en la calidad de filetes de bagre ahumados / Effect of processing conditions, lipids content and freshness on acceptability of smoked catfish
|
Tomé, E. |
|
1999 |
|
2 |
p. 167-176 |
artikel |
77 |
Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta
|
Martinez, Cristina S |
|
2014 |
|
2 |
p. 127-135 |
artikel |
78 |
Effect of anti-browning compounds on the quality of minimally processed avocados / Efecto de inhibidores del pardeamiento en la calidad de aguacates mínimamente procesados
|
Dorantes-Alvarez, L. |
|
1998 |
|
2 |
p. 107-113 |
artikel |
79 |
Effect of blanching temperature and dipping time on drying time of broccoli
|
Doymaz, Ibrahim |
|
2014 |
|
2 |
p. 149-157 |
artikel |
80 |
Effect of gluten, egg and soy proteins on the rheological and thermo-mechanical properties of wholegrain rice flour
|
Pătraşcu, Livia |
|
2017 |
|
2 |
p. 142-155 |
artikel |
81 |
Effect of heating rate on highly heat-resistant spore-forming microorganisms
|
Gómez-Jódar, Isabel |
|
2016 |
|
2 |
p. 164-172 |
artikel |
82 |
Effect of high-hydrostatic pressure and moderate-intensity pulsed electric field on plum
|
García-Parra, J |
|
2018 |
|
2 |
p. 145-160 |
artikel |
83 |
Effect of low frequency ultrasound thawing method on the quality characteristics of Peru squid (Dosidicus gigas)
|
Li, Xiu-Xia |
|
2019 |
|
2 |
p. 171-181 |
artikel |
84 |
Effect of Meat Piece, Packaging and Storage on pH, Thiobarbituric Acid Reactive Substances and Microbial Counts in Broilers Fed Diets Supplemented with Ram Horn Hydrolysate
|
Aksu, M. I. |
|
2006 |
|
2 |
p. 133-143 |
artikel |
85 |
Effect of Medium Composition and Kinetic Studies on Extracellular and Intracellular Production of L-asparaginase from Pectobacterium carotovorum
|
Arrivukkarasan, S. |
|
2010 |
|
2 |
p. 115-125 |
artikel |
86 |
Effect of microwave power on kinetics and characteristics of microwave vacuum-dried longan (Dimocarpus longan Lour.) pulp
|
Su, Dongxiao |
|
2015 |
|
2 |
p. 124-132 |
artikel |
87 |
Effect of Moisture Content and Screw Speed on the Physical Chemical Properties of an Extruded Crab-based Snack
|
Obatolu, V. A. |
|
2005 |
|
2 |
p. 121-127 |
artikel |
88 |
Effect of MTGase, Dietary Fiber and UV Irradiation Upon Heat-Induced Gilthead Seabream (Sparus aurata) gels
|
Cardoso, C.L. |
|
2011 |
|
2 |
p. 155-165 |
artikel |
89 |
Effect of Packaging Conditions on the Shelf-life of Chicken Frankfurters With and Without Lactate Addition
|
Tovunac, I. |
|
2011 |
|
2 |
p. 167-175 |
artikel |
90 |
Effect of phage and host concentration on the inactivation of Escherichia coli O157:H7 on cooked and raw beef
|
Hudson, JA |
|
2015 |
|
2 |
p. 104-109 |
artikel |
91 |
Effect of Plasticizer Type and Concentration on the Properties of Edible Film from Water-Soluble Fish Proteins in Surimi Wash-Water
|
Bourtoom, T. |
|
2006 |
|
2 |
p. 119-126 |
artikel |
92 |
Effect of Sodium Lauryl Sulphate on the Texture of Sponge Cake
|
Gujral, Hardeep Singh |
|
2003 |
|
2 |
p. 89-93 |
artikel |
93 |
Effect of Some Hydrocolloids on the Rheological Properties of Rye Starch
|
Juszczak, L. |
|
2004 |
|
2 |
p. 125-131 |
artikel |
94 |
Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam
|
Gliemmo, María F |
|
2016 |
|
2 |
p. 122-131 |
artikel |
95 |
Effects of ascorbic acid and high oxygen modified atmosphere packaging during storage of fresh-cut eggplants
|
Li, Xihong |
|
2014 |
|
2 |
p. 99-108 |
artikel |
96 |
Effects of Cell Lysis Treatments on the Yield of Coenzyme Q10 Following Agrobacterium tumefaciens Fermentation
|
Yuting Tian, |
|
2010 |
|
2 |
p. 195-203 |
artikel |
97 |
Effects of Consumption of Maillard Reaction Products on Magnesium Digestibility and Tissue Distribution in Rats
|
Delgado-Andrade, C. |
|
2007 |
|
2 |
p. 109-115 |
artikel |
98 |
Effects of emulsion gels containing bioactive compounds on sensorial, technological, and structural properties of frankfurters
|
Pintado, T |
|
2016 |
|
2 |
p. 132-145 |
artikel |
99 |
Effects of Ethylene Exposure Temperature on Shelf Life, Composition and Quality of Artificially Ripened Bananas (Musa acuminata AAA, cv. ‘Dwarf Cavendish’)
|
Lobo, M. G. |
|
2005 |
|
2 |
p. 99-105 |
artikel |
100 |
Effects of high hydrostatic pressure and temperature increase on Escherichia coli spp. and pectin methyl esterase inactivation in orange juice
|
Torres, EF |
|
2016 |
|
2 |
p. 173-180 |
artikel |
101 |
Effects of high hydrostatic pressure and thermal processing on bioactive compounds, antioxidant activity, and volatile profile of mulberry juice
|
Wang, Fan |
|
2017 |
|
2 |
p. 119-127 |
artikel |
102 |
Effects of infrared radiation combined with heating on grape seeds and oil quality
|
Fu, Ruipeng |
|
2019 |
|
2 |
p. 160-170 |
artikel |
103 |
Effects of postharvest oligochitosan treatment on fungal diseases and defence responses in Dongxue peach fruit
|
Chen, Chen |
|
2018 |
|
2 |
p. 161-171 |
artikel |
104 |
Effects of transglutaminase on sorption, mechanical and moisture-related properties of gelatin films
|
Jiang, Y |
|
2013 |
|
2 |
p. 99-108 |
artikel |
105 |
Efficacy of environmental friendly disinfectants against the major postharvest pathogens of stone fruits on plastic and wood surfaces
|
Bernat, M |
|
2019 |
|
2 |
p. 109-119 |
artikel |
106 |
Encapsulated sour cherry pomace extract: Effect on the colour and rheology of cookie dough
|
Petrović, Jovana |
|
2019 |
|
2 |
p. 130-140 |
artikel |
107 |
Enhancement of Modified Atmosphere Packaged Farmed Atlantic Halibut (Hippoglossus Hippoglossus) Fillet Quality by Soluble Gas Stabilization
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Rotabakk, B.T. |
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2008 |
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2 |
p. 179-186 |
artikel |
108 |
Enzymatic and phytochemical stabilization of orange–strawberry–banana beverages by high hydrostatic pressure and mild heat
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Escobedo-Avellaneda, Zamantha |
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2017 |
|
2 |
p. 185-193 |
artikel |
109 |
Estabilidad de las betalaínas extraídas del garambullo (Myrtillocactus geometrizans) / Stability of betalains extracted from garambullo (Myrtillocactus geometrizans)
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Barrera, F.A. García |
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1998 |
|
2 |
p. 115-120 |
artikel |
110 |
Evaluation of autochthonous cultures to improve the cheese flavor: A case study in hard cheese model
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Cuffia, Facundo |
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2 |
p. 173-184 |
artikel |
111 |
Evaluation of Medium Composition and Fermentation Parameters on Pullulan Production by Aureobasidium pullulans
|
Cheng, Kuan-Chen |
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2011 |
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2 |
p. 99-109 |
artikel |
112 |
Evaluation of the behaviour of unripe banana flour with non-conventional flours in the production of gluten-free bread
|
Martínez-Castaño, Marcela |
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|
2 |
p. 160-172 |
artikel |
113 |
Evaluation of the quality of local butters: A new approach based on Raman spectroscopy and supported by the classical pycnometer method
|
Iordache, Stefan-Marian |
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|
2 |
p. 113-122 |
artikel |
114 |
Evaluation of the Technological Characteristics and Bread-Making Quality of Alternative Wheat Cereals in Comparison with Common and Durum Wheat
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Pasqualone, A. |
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2011 |
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2 |
p. 135-142 |
artikel |
115 |
Evaluation of usage of essential oils instead of spices in meat ball formulation for controlling Salmonella spp.
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Ozdikmenli, Seda |
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2016 |
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2 |
p. 93-101 |
artikel |
116 |
Evolución del color, azúcares y HMF en el tratamiento térmico de zumo de manzana/Colour, sugars and HMF evolution during thermal treatment of apple juice
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Garza, S. |
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1996 |
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2 |
p. 101-110 |
artikel |
117 |
Evolution of Scientific Communication
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Acosta, B. |
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2001 |
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2 |
p. 183-184 |
artikel |
118 |
Fatty Acids Profile of the Subcutaneous Backfat Layers from Iberian Pigs Raised Under Free-range Conditions
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Daza, A. |
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2007 |
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2 |
p. 135-140 |
artikel |
119 |
Flavor Release of the Tomato Flavor Enhancer, 2-Isobutylthiazole, from Whey Protein Stabilized Model Dressings
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Christiansen, K.F. |
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2011 |
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2 |
p. 143-154 |
artikel |
120 |
Food Science and Technology International/Ciencia y Tecnologia De Alimentos Internacional
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1996 |
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2 |
p. 131-132 |
artikel |
121 |
Food Science and Technology International/Ciencia y tEcnol o gIa De Alimentos Internacional
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1996 |
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2 |
p. 133-134 |
artikel |
122 |
Food Science and Technology International/Ciencia y Tecnologia De Alimentos Internacional
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1998 |
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2 |
p. 139-140 |
artikel |
123 |
Food Science and Technology International/Ciencia y Tecnologia De Alimentos Internacional
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1998 |
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2 |
p. 137-138 |
artikel |
124 |
FOOD SCIENCE & TECHNOLOGY INTERNATIONAL (ISSN 1082-0132) is published six times per year by Aspen Publishers, Inc., 7201 McKinney Circle, Frederick, Maryland 21704. Postmaster: Send address changes to Fulfillment, Aspen Publishers, Inc., 7201 McKinney Circle, Frederick, MD 21704
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DeLano, Cynthia M. |
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2000 |
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2 |
p. 84-84 |
artikel |
125 |
Formulation and attributes of gluten-free cakes of Andean corn improved with green banana flour
|
Segundo, Cristina |
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2 |
p. 95-104 |
artikel |
126 |
Fractal Dimension and Mechanism of Aggregation of Apple Juice Particles
|
Benítez, E.I. |
|
2010 |
|
2 |
p. 179-186 |
artikel |
127 |
Fruity flavor increase of Spanish Airén white wines made by brief fermentation skin contact / Aumento del aroma afrutado de los vinos blancos Airén fermentados en presencia de hollejos
|
García-Romero, E. |
|
1999 |
|
2 |
p. 149-157 |
artikel |
128 |
Functional and Sensory Effects of Fibre-rich Ingredients on Breakfast Fresh Sausages Manufacture
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Aleson-Carbonell, L. |
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2005 |
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2 |
p. 89-97 |
artikel |
129 |
Functional Properties of Proteins from Lima Bean (Phaseolus lunatus L.) Seeds
|
Chel-Guerrero, L. |
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2011 |
|
2 |
p. 119-126 |
artikel |
130 |
High Hydrostatic Pressure as a Method to Reduce Microbial Contamination of Porcine Blood Plasma
|
Pares, D. |
|
2001 |
|
2 |
p. 117-121 |
artikel |
131 |
Impact of storage under ambient conditions on the vitamin content of dehydrated vegetables
|
Peñas, Elena |
|
2013 |
|
2 |
p. 133-141 |
artikel |
132 |
Imperfect squeezing flow viscosimetry for commercial refried beans / Viscosimetría de extensión biaxial imperfecta de frijoles refritos
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Suwonsichon, T. |
|
1999 |
|
2 |
p. 159-166 |
artikel |
133 |
Improvement of Quality of Gluten-free Layer Cakes
|
Ronda, F. |
|
2009 |
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2 |
p. 193-202 |
artikel |
134 |
Improvement of Storability and Shelf-life of ‘Blackamber’ Plums Treated with 1-methylcyclopropene
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Candan, A. P. |
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2006 |
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2 |
p. 437-443 |
artikel |
135 |
Improvement of Water Barrier Property of Rice Starch-chitosan Composite Film Incorporated with Lipids
|
Bourtoom, T. |
|
2009 |
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2 |
p. 149-158 |
artikel |
136 |
Inactivation of Microorganisms in Cloudy Ginkgo (Ginkgo biloba Linn.) Juice by Pulsed Electric Fields
|
Zhang, H. |
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2007 |
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2 |
p. 83-90 |
artikel |
137 |
Influence of baking conditions on the quality attributes of sponge cake
|
Ureta, M Micaela |
|
2017 |
|
2 |
p. 156-165 |
artikel |
138 |
Influence of enzymes in sourdough wheat breadmaking. Changes in pentosans / Influencia de las enzimas y los iniciadores microbianos en panificación. Cambios en las pentosanas
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Martínez-Anaya, M.A. |
|
2000 |
|
2 |
p. 109-116 |
artikel |
139 |
Influence of enzymes, pH and temperature on the kinetics of whey protein hydrolysis / Influencia de los enzimas, pH y temperatura en la cinética de la hidrólisis de las proteínas del lactosuero
|
Camacho, F. |
|
1998 |
|
2 |
p. 79-84 |
artikel |
140 |
Influence of Extraction Time and Different Sage Varieties on Sensory Characteristics of a Novel Functional Beverage by RSM
|
Özcelik, B. |
|
2009 |
|
2 |
p. 111-118 |
artikel |
141 |
Influence of process variables on the hydrolysis of shark muscle protein / Influencia de las variables de proceso en la hidrólisis de proteína del músculo de tiburón
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Mendonça Diniz, F. |
|
1998 |
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2 |
p. 91-98 |
artikel |
142 |
Influence of the CO2 Quality in the Antioxidant Activity of Rosemary Extracts Dearomatized by Supercritical Fluid Extraction
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Ibanez, E. |
|
2001 |
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2 |
p. 177-182 |
artikel |
143 |
Influence of the industrial processing and the floral origin into the volatile constituents of honeybee-collected pollen
|
Domínguez-Valhondo, D |
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2013 |
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2 |
p. 167-176 |
artikel |
144 |
Influence of Tomato Paste Processing on the Linear Viscoelasticity of Tomato Ketchup
|
Valencia, C. |
|
2004 |
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2 |
p. 95-100 |
artikel |
145 |
Influencia de la subespecie, estacionalidad y procedimientos de estabilización en la aptitud gelificante del músculo de sardina (Sardina pilchardus) congelado/Influence of subspecies, season and stabilization procedures in gel-forming ability of frozen minced muscle of sardine (Sardina pilchardus)
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Montero, P. |
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1996 |
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2 |
p. 111-122 |
artikel |
146 |
Inoculation of Treixadura musts with autochthonous Saccharomyces cerevisiae strains: Fermentative performance and influence on the wine characteristics
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Blanco, Pilar |
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2013 |
|
2 |
p. 177-186 |
artikel |
147 |
Interaction of Soy Protein Isolate and Meat Protein in a Model Emulsion System. Effect of Emulsification Order and Characteristics of Soy Isolate Used
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Santiago, L. G. |
|
2005 |
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2 |
p. 79-88 |
artikel |
148 |
Interactions between water and EVOH food packaging films / Interacciones entre el agua y películas de EVOH para el envasado de alimentos
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Aucejo, S. |
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2000 |
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2 |
p. 159-164 |
artikel |
149 |
Iron Bioavailability from Pate Enriched with Encapsulated Ferric Pyrophosphate or Ferrous Gluconate in Rats
|
Navas-Carretero, S. |
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2007 |
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2 |
p. 159-163 |
artikel |
150 |
Isolation and Partial Characterisation of Milk-clotting Aspartic Protease from Streblus asper
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Senthilkumar, S. |
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2006 |
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2 |
p. 103-109 |
artikel |
151 |
Kinetic analysis and mathematical modeling of growth parameters of Lactobacillus plantarum in protein-rich isolates from tomato seed
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Mechmeche, Manel |
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2017 |
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2 |
p. 128-141 |
artikel |
152 |
Kinetics of color development of melanoidins formed from fructose/amino acid model systems
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Echavarría, AP |
|
2014 |
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2 |
p. 119-126 |
artikel |
153 |
Kinetics of Physico-Chemical and Microbiological Changes During Storage of Commercial Frankfurters
|
Santiago, L. G. |
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2004 |
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2 |
p. 109-116 |
artikel |
154 |
Konjac Glucomannan as a Carrier Material for Time—Temperature Integrator
|
Wang, J. |
|
2010 |
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2 |
p. 127-134 |
artikel |
155 |
Lactoferrin and Its Possible Role in Iron Enrichment of Infant Formulas
|
Jovani, M. |
|
2001 |
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2 |
p. 97-103 |
artikel |
156 |
Linear and non-linear viscoelasticity of low-in-cholesterol mayonnaise / Viscoelasticidad lineal y no lineal de mayonesas con bajo contenido en colesterol
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Guerrero, A. |
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2000 |
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2 |
p. 165-172 |
artikel |
157 |
Lipid Peroxidation Inhibitory Effects of Hizikia Fusiformis Methanolic Extract on Fish Oil and Linoleic Acid
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Siriwardhana, Nalin |
|
2004 |
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2 |
p. 65-72 |
artikel |
158 |
Low Molecular Weight Phenolic and Anthocyanin Composition of Grape Skins from cv. Syrah (Vitis vinifera L.) in the Maipo Valley (Chile): Effect of Clusters Thinning and Vineyard Yield
|
Peña-Neira, A. |
|
2007 |
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2 |
p. 153-158 |
artikel |
159 |
Mechanical and Physical Properties of Soy Protein Films with pH-Modified Microstructures
|
Mauri, A.N. |
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2008 |
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2 |
p. 119-125 |
artikel |
160 |
Methods to obtain protein concentrates from jumbo squid (Dosidicus gigas) and evaluation of their functionality
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Galvez-Rongel, A |
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2014 |
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2 |
p. 109-117 |
artikel |
161 |
Microbiology of Fresh-cut Mangoes Prepared from Fruit Sanitised in Hot Chlorinated Water
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Ngarmsak, M. |
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2006 |
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2 |
p. 95-102 |
artikel |
162 |
Modeling of lactic acid fermentation of soy formulation with Lactobacillus plantarum HM1
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Matejčeková, Zuzana |
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2019 |
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2 |
p. 141-149 |
artikel |
163 |
Modeling the pressure inactivation of Escherichia coli and Salmonella typhimurium in sapote mamey (Pouteria sapota (Jacq.) H.E. Moore & Stearn) pulp
|
Saucedo-Reyes, Daniela |
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2018 |
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2 |
p. 117-131 |
artikel |
164 |
Modeling the survival of Salmonella Enteritidis and Salmonella Typhimurium during the fermentation of yogurt
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Savran, Derya |
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2018 |
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2 |
p. 110-116 |
artikel |
165 |
Muscle temperature at the point of filleting—Subsequent effect on storage quality of prerigor filleted raw- and cold-smoked Atlantic salmon
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Lerfall, Jørgen |
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2016 |
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2 |
p. 153-163 |
artikel |
166 |
Nature of pectin–protein–catechin interactions in model systems: Pectin–protein–catechin interactions
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Zhao, Guang-Yuan |
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2013 |
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2 |
p. 153-165 |
artikel |
167 |
News
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1996 |
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p. 123-126 |
artikel |
168 |
News
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1999 |
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2 |
p. 185-186 |
artikel |
169 |
News
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2001 |
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2 |
p. 188-188 |
artikel |
170 |
News
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1998 |
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2 |
p. 135-136 |
artikel |
171 |
News
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2000 |
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2 |
p. 175-177 |
artikel |
172 |
Nota. Composición nutritiva de la biomasa de la microalga Porphyridium cruentum / Note. Nutrient composition of the biomass of the microalga Porphyridium cruentum
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Fuentes, M.M. Rebolloso |
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2000 |
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2 |
p. 129-135 |
artikel |
173 |
Nota. Modificaciones cromáticas del vino tinto de crianza según el tipo de barrica en que envejece / Note. Chromatic modifications of aged red wines depending on aging barrel type
|
Revilla, I. |
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1999 |
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2 |
p. 177-181 |
artikel |
174 |
Note: Antioxidant Properties of Lees Produced during Sake Making Using Fugu Muscle and Fin
|
Nagai, T. |
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2003 |
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2 |
p. 123-126 |
artikel |
175 |
Note: Characterization of Yeast Strains on the Basis of Autolytic Activity and Volatile Compounds
|
Barcenilla, J. M. |
|
2003 |
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2 |
p. 95-99 |
artikel |
176 |
Note. Chlorotrimethylsilane – A Reagent for the Direct Analysis of Fats and Oils in Solid and Paste Samples
|
Eras, J. |
|
2004 |
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2 |
p. 89-93 |
artikel |
177 |
Note. Comparison of Two Rapid Methods of Lipoxygenase Assay in Blanched Green Peas, Green Beans and Potatoes
|
Garrote, R. L. |
|
2001 |
|
2 |
p. 171-175 |
artikel |
178 |
Note. Effect of Storage Temperature on the Shelf Life of Hass Avocado (Persea Americana)
|
Perez, K. |
|
2004 |
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2 |
p. 73-77 |
artikel |
179 |
Note. Genetic Diversity of Food Isolates of Salmonella enterica serovar Typhimurium in India
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Saroj, S.D. |
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2008 |
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2 |
p. 151-156 |
artikel |
180 |
Note. Growth of Vibrio parahaemolyticus in lobster homogenates at different temperatures / Nota. Crecimiento de Vibrio parahaemolyticus en langosta a diferentes temperaturas
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Magalhães, T. Ferreira |
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2000 |
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2 |
p. 145-150 |
artikel |
181 |
Note. Histamine production by some lactic acid bacteria isolated from ciders / Nota. Producción de histamina por algunas bacterias lácticas aisladas a partir de sidras
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del Campo, G. |
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2000 |
|
2 |
p. 117-121 |
artikel |
182 |
Note: Inhibition of Pathogenic Bacteria by Essential Oils at Different Concentrations
|
Özkan, G. |
|
2003 |
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2 |
p. 85-88 |
artikel |
183 |
Note. Low Molecular Weight Carbohydrates in Foods Usually Consumed in Spain
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Espinosa-Martos, I. |
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2006 |
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2 |
p. 171-175 |
artikel |
184 |
Note. 1-MCP Effect on Chilling Injury Development in ‘Nova’ and ‘Ortanique’ Mandarins
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Salvador, A. |
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2006 |
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2 |
p. 165-170 |
artikel |
185 |
Note. Modelling the Rheological Properties of the Solution of Konjac Glucomannan and Milk Powder
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Yang, X. H. |
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2006 |
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2 |
p. 127-132 |
artikel |
186 |
Note. Occurrence of Listeria spp. in salmon-trout (Onchorhyncus mykiss) and salmon (Salmo salar) / Nota. Presencia de Listeria spp. en trucha asalmonada (Onchorhyncus mykiss) y salmón (Salmo salar)
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Vaz-Velho, M. |
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1998 |
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2 |
p. 121-125 |
artikel |
187 |
Note. Physicochemical Composition of Ten Pomegranate Cultivars (Punica granatum L.) Grown in Iran
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Fadavi, A. |
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2005 |
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2 |
p. 113-119 |
artikel |
188 |
Note. Pollen Analysis and Antibacterial Activity of Spanish Honeys
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Garcia, M. |
|
2001 |
|
2 |
p. 155-158 |
artikel |
189 |
Note. Production of shiitake mushroom (Lentinus edodes) on lignocellulosic residues / Nota. Cultivo del hongo shiitake (Lentinus edodes) en residuos lignocelulósicos
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Morais, M.H. |
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2000 |
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2 |
p. 123-128 |
artikel |
190 |
Note. Sugar, Moisture Contents, and Color of Chestnuts during Different Storage Regimes
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Chenlo, F. |
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2009 |
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2 |
p. 169-178 |
artikel |
191 |
Note. The Effect of Citrus Fibre on the Physical, Chemical and Sensory Properties of Ice Cream
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Dervisoglu, M. |
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2006 |
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2 |
p. 159-164 |
artikel |
192 |
Note. Vacuum impregnation of banana (Musa acuminata cv. giant cavendish) / Nota. Impregnación a vacío de banana (Musa acuminata cv. giant cavendish
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Sousa, R. |
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1998 |
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2 |
p. 127-131 |
artikel |
193 |
Nutritional and bioactive compounds of commercialized algae powders used as food supplements
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Martínez–Hernández, Ginés B |
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2018 |
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2 |
p. 172-182 |
artikel |
194 |
Occurrence of Salmonella typhimurium resistance under sublethal/repeated exposure to cauliflower infusion and infection effects on Caernohabditis elegans host test organism
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Sanz-Puig, Maria |
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2 |
p. 151-159 |
artikel |
195 |
Olive leaf extracts for shelf life extension of salmon burgers
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Khemakhem, Ibtihel |
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2019 |
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2 |
p. 91-100 |
artikel |
196 |
Optimisation of oat milk formulation to obtain fermented derivatives by using probiotic Lactobacillus reuteri microorganisms
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Bernat, N |
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2015 |
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2 |
p. 145-157 |
artikel |
197 |
Optimization of Computational Neural Network for Its Application in the Prediction of Microbial Growth in Foods
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Herv's, C. |
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2001 |
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2 |
p. 159-163 |
artikel |
198 |
Optimization of hexametaphosphate-assisted extraction and functional characterization of palm kernel cake protein
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Chee, Kah-Leong |
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2013 |
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2 |
p. 109-122 |
artikel |
199 |
Organic Acids and Soluble Sugars in Edible and Nonedible Parts of Damson Plum (Prunus domestica L. subsp. insititia cv. Syriaca) Fruits During Development and Ripening
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García-Mariño, N. |
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2008 |
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2 |
p. 187-193 |
artikel |
200 |
Oxygen Absorption Kinetics of Sheets and Films Containing a Commercial Iron-based Oxygen Scavenger
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Galotto, M.J. |
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2009 |
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2 |
p. 159-168 |
artikel |
201 |
Pectin Extraction from Lemon By-product with Acidified Date Juice: Rheological Properties and Microstructure of Pure and Mixed Pectin Gels
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Masmoudi, M. |
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2010 |
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2 |
p. 105-114 |
artikel |
202 |
Pectin extraction from quince (Cydonia oblonga) pomace applying alternative methods: Effect of process variables and preliminary optimization
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Brown, Valeria Anahí |
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2014 |
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2 |
p. 83-98 |
artikel |
203 |
Phenolic compounds and sensorial characterization of wines aged with alternative to barrel products made of Spanish oak wood (Quercus pyrenaica Willd.)
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Gallego, L |
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2012 |
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2 |
p. 151-165 |
artikel |
204 |
Physicochemical and microbial quality of stored green slender pepper treated with different washing solutions and packaging films
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Chandra, Dulal |
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2014 |
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2 |
p. 137-148 |
artikel |
205 |
Physico-Chemical and Sensory Characteristics of Dry-Cured Loin from Different Iberian Pig Lines
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Muriel, E. |
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2004 |
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2 |
p. 117-123 |
artikel |
206 |
Physicochemical Properties of Quinoa Extrudates
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Doğan, H. |
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2003 |
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2 |
p. 101-114 |
artikel |
207 |
Poliaminas: Biosíntesis, metabolismo y su papel en la maduración y manipulación postrecolección de frutos / Polyamines: Biosynthesis, metabolism, and their role in ripening and postharvest handling of fruits
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Barrachina, A. Carbonell |
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2000 |
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2 |
p. 85-95 |
artikel |
208 |
Potential of Conceptual Design Methodology for Food Process Innovation
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Hadiyanto, H. |
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2008 |
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2 |
p. 139-149 |
artikel |
209 |
Potential of Spanish sour–sweet pomegranates (cultivar C25) for the juice industry
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Carbonell-Barrachina, AA |
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2012 |
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2 |
p. 129-138 |
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210 |
Pre-cure Freezing Effect on Physicochemical, Texture and Sensory Characteristics of Iberian Ham
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Pérez-Palacios, T. |
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2011 |
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2 |
p. 127-133 |
artikel |
211 |
Prevención de la desnaturalización proteica en actomiosina de jurel (Trachurus murphyi) durante su almacenamiento en congelación/Prevention of protein denaturation of jack mackerel actomyosin (Trachurus murphyi) during frozen storage
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Dondero, M. |
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1996 |
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p. 79-86 |
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Preventing the wound-induced deterioration of Yali pears by chitosan coating treatments
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Li, Jian |
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2012 |
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p. 123-128 |
artikel |
213 |
Production optimization of passion fruit peel flour and its incorporation into dietary food
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Garcia, Marcelo V |
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p. 132-139 |
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214 |
Progressive freeze concentration of skimmed milk in an agitated vessel: Effect of the coolant temperature and stirring rate on process performance
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Muñoz, Isabella de Bona |
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2019 |
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p. 150-159 |
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215 |
Properties of raw meat and meat curry from spent goat in relation with post-mortem handling conditions
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Narayan, Raj |
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2013 |
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2 |
p. 187-193 |
artikel |
216 |
Qualitative and Textural Changes in Fresh Okra Pods (Hibiscus esculentus L.) under Modified Atmosphere Packaging in Perforated Film Packages
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Rai, D.R. |
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2009 |
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p. 131-138 |
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217 |
Quality and sensory acceptability of a chilled functional apple ready-dessert
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Keenan, DF |
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2012 |
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p. 167-177 |
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218 |
Quality Evaluation of Banana Skin Extract Jellies
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Borges, S.V. |
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2011 |
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p. 177-183 |
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219 |
Rapid Determination of Docosahexaenoic Acid in Powdered Oil by Near-Infrared Spectroscopy
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Yang Meiyan, |
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2010 |
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p. 187-193 |
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220 |
Relationship Between the Subjective and Objective Assessment of Pork M. semimembranosus and Classification of Further Processed Pork Quality
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McDonagh, C. |
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2005 |
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2 |
p. 149-154 |
artikel |
221 |
Review : Achievements, needs and perspectives in dry-cured ham technology: the example of Parma ham/ Revisión: Avances, necesidades y perspectivas de la tecnología del jamón curado: el ejemplo del jamón de Parma
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Parolari, G. |
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1996 |
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2 |
p. 69-78 |
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222 |
Reviewers for Food Science and Technology International: 2017
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2 |
p. 183-184 |
artikel |
223 |
Reviewers for Food Science and Technology International: 2018
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2 |
p. 182-183 |
artikel |
224 |
Reviewers for Food Science and Technology International: 2019
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2 |
p. 199-201 |
artikel |
225 |
Review: Selected indicators of the quality of thermal processed milk / Revisión: Indicadores seleccionados para el control de calidad de la leche tratada térmicamente
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López-Fandiño, R. |
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1999 |
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2 |
p. 121-137 |
artikel |
226 |
Review: Technology, Chemistry and Microbiology of Whey Cheeses
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Pintado, M. E. |
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2001 |
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2 |
p. 105-116 |
artikel |
227 |
Revisión: Aplicación de las técnicas cromatográficas al estudio de triglicéridos y esteroles de la grasa de leche / Review: Application of chromatographic techniques to the study of triglycerides and sterols of milk fat
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de la Fuente, M.A. |
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1999 |
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2 |
p. 103-119 |
artikel |
228 |
Revisión: Envasado activo de los alimentos / Review: Active food packaging
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Álvarez, M. Fernández |
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2000 |
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2 |
p. 97-108 |
artikel |
229 |
Revisión: Espectro antimicrobiano, estructura, propiedades y mode de acción de la nisina, una bacteriocina producida por Lactococcus lactis/Review: Antimicrobial spectrum, structure, properties and mode of action of nisin, a bacteriocin produced by Lactococcus lactis
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Rodríguez, J.M. |
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1996 |
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2 |
p. 61-68 |
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230 |
Rheological Behaviour and Time Dependent Characterisation of Gilaboru Juice (Viburnum opulus L.)
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Altan, A. |
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2005 |
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2 |
p. 129-137 |
artikel |
231 |
Rheological Behaviour of Formulated Bread Doughs During Mixing and Heating
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Collar, C. |
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2007 |
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2 |
p. 99-107 |
artikel |
232 |
Seasonal changes in composition, fatty acid, cholesterol and mineral content of six highly commercial fish species of Greece
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Zotos, A |
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2012 |
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2 |
p. 139-149 |
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233 |
Sensory Changes in Farmed Senegalese Sole (Solea senegalensis) During Ice Storage
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Tejada, M. |
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2007 |
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2 |
p. 117-124 |
artikel |
234 |
Sensory Profile of Mandarin Chilled Juices and Consumers' Acceptability
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Carbonell, L. |
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2008 |
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2 |
p. 157-166 |
artikel |
235 |
Separation kinetics of karnal bunt (Tilletia indica) infected wheat (Triticum aestivum) grains in a fluidized bed / Cinética de separación de granos de trigo (Triticum aestivum) infectados con carbon parcial (Tilletia indica) en un lecho fluidificado
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Alvarez-Ramirez, J. |
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2000 |
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2 |
p. 137-143 |
artikel |
236 |
Stabilization of strawberry jam colour with natural colourants / Estabilización del color de mermelada de fresa mediante la adición de colorantes naturales
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Zafrilla, P. |
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1998 |
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2 |
p. 99-105 |
artikel |
237 |
Survival of encapsulated probiotics in pasteurized grape juice and evaluation of their properties during storage
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2019 |
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238 |
Sustainable diets: The interaction between food industry, nutrition, health and the environment
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2016 |
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239 |
Temperature and Ultra Low Oxygen Effects and Involvement of Ethylene in Chilling Injury of ‘Rojo Brillante’ Persimmon Fruit
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Orihuel-Iranzo, B. |
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2010 |
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p. 159-167 |
artikel |
240 |
Thanks to Reviewers
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p. 158-159 |
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241 |
Thanks to Reviewers
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2016 |
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p. 181-182 |
artikel |
242 |
The addition of golden flaxseed flour (Linum usitatissimum L.) in chicken burger: Effects on technological, sensory, and nutritional aspects
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Cócaro, Elaine Souza |
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243 |
The antimicrobial effects of cranberry against Staphylococcus aureus
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Lian, Poh Yng |
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2012 |
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2 |
p. 179-186 |
artikel |
244 |
The effect of different gas permeability of packaging on physicochemical and microbiological parameters of pork loin storage under high O2 modified atmosphere packaging conditions
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Marcinkowska-Lesiak, Monika |
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2017 |
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2 |
p. 174-184 |
artikel |
245 |
The effect of panel selection and training on external preference mapping using a low number of samples / Efecto de la selección y entrenamiento de los catadores sobre la cartografía externa de preferencias, utilizando un número reducido de muestras
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Gou, P. |
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1998 |
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2 |
p. 85-90 |
artikel |
246 |
The Effect of Washing, Microbial Transglutaminase, Salts and Starch Addition on the Functional Properties of Sardine (Sardina Pilchardus) Kamaboko Gels
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Karayannakidis, P.D. |
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2008 |
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p. 167-177 |
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247 |
The effects of sous-vide cooking parameters on texture and cell wall modifications in two apple cultivars: A response surface methodology approach
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Ortiz, Abel |
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2017 |
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2 |
p. 99-109 |
artikel |
248 |
The Influence of Collection Zone on Glucosinolates, Polyphenols and Flavonoids Contents and Biological Profiles of Capparis sicula ssp. sicula
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Conforti, F. |
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2011 |
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p. 87-97 |
artikel |
249 |
The influence of inoculum composition on selected bioactive and nutritional parameters of grass pea tempeh obtained by mixed-culture fermentation with Rhizopus oligosporus and Aspergillus oryzae strains
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Starzyńska-Janiszewska, A |
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2012 |
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p. 113-122 |
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250 |
Thermodynamic Analysis of Water Vapour Sorption of Edible Starch Based Films
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Bertuzzi, M. A. |
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2003 |
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2 |
p. 115-121 |
artikel |
251 |
Thin Layer Modeling of Tom Yum Herbs in Vacuum Heat Pump Dryer
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Artnaseaw, A. |
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2010 |
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2 |
p. 135-146 |
artikel |
252 |
Treatment of pastirma with pulsed UV light: Modeling of Staphylococcus aureus inactivation and assessment of quality changes
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Keklik, Nene Meltem |
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p. 185-198 |
artikel |
253 |
Ultrasound assisted extraction of polysaccharides from hazelnut skin
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Yılmaz, Tuncay |
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2016 |
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p. 112-121 |
artikel |
254 |
Understanding salt reduction in fat-reduced hot dog sausages: Network structure, emulsion stability and consumer acceptance
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Rodrigues, Isabela |
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p. 123-131 |
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255 |
UV-C pretreatment of fresh-cut faba beans (Vicia faba) for shelf life extension: Effects of domestic microwaving for consumption
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Collado, Elena |
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p. 140-150 |
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256 |
Volatile Fraction of Ewe's Milk Semi-Hard Cheese Manufactured with and without the Addition of a Cysteine Proteinase
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Mariaca, R. G. |
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2001 |
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p. 131-139 |
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