nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
Effects of Fat Reduction and Curd Dipping Temperature on Viscoelasticity, Texture and Appearance of Gaziantep Cheese
|
Kahyaoglu, T. |
|
2005 |
11 |
3 |
p. 191-198 |
artikel |
2 |
Effects of Heat Treatment Conditions on Fresh Taste and on Pectinmethylesterase Activity of Chilled Mandarin and Orange Juices
|
Sentandreu, E. |
|
2005 |
11 |
3 |
p. 217-222 |
artikel |
3 |
Isoflavone Profile and Antioxidant Activity of Brazilian Soybean Varieties
|
Genovese, M. I. |
|
2005 |
11 |
3 |
p. 205-211 |
artikel |
4 |
Note: Effect of High Hydrostatic Pressure on Extraction of Flavonoids in Propolis
|
Shouqin, Z. |
|
2005 |
11 |
3 |
p. 213-216 |
artikel |
5 |
Note: Quantification of Ascorbic Acid and Dehydroascorbic Acid in Fresh Olives and in Commercial Presentations of Table Olives
|
López, A. |
|
2005 |
11 |
3 |
p. 199-204 |
artikel |
6 |
Oxidation of Olive Oil under Still Air
|
Kanavouras, A. |
|
2005 |
11 |
3 |
p. 183-189 |
artikel |
7 |
Production of Protein-Coated Low-Fat Potato Chips
|
Aminlari, M. |
|
2005 |
11 |
3 |
p. 177-181 |
artikel |
8 |
Review: Health Effects of Cocoa Flavonoids
|
Lamuela-Raventós, R. M. |
|
2005 |
11 |
3 |
p. 159-176 |
artikel |
9 |
Titanium-Passivated Tinplate for Canning Foods
|
Catalá, R. |
|
2005 |
11 |
3 |
p. 223-227 |
artikel |