| 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
|
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