nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
Antioxidant activity and inhibitory effects of lead (Leucaena leucocephala) seed extracts against lipid oxidation in model systems
|
Benjakul, Soottawat |
|
2013 |
19 |
4 |
p. 365-376 |
artikel |
2 |
Combined effect of nisin, carvacrol and a previous thermal treatment on the growth of Salmonella enteritidis and Salmonella senftenberg
|
Esteban, María-Dolores |
|
2013 |
19 |
4 |
p. 357-364 |
artikel |
3 |
Effect of concentration temperature on some bioactive compounds and antioxidant proprieties of date syrup
|
Abbès, Fatma |
|
2013 |
19 |
4 |
p. 323-333 |
artikel |
4 |
Effect of different post mortem temperatures on carcass quality of suckling lamb
|
Rubio, Begoña |
|
2013 |
19 |
4 |
p. 351-356 |
artikel |
5 |
How thick do consumers’ want their meat and how thick do they get it? The case of deep-fried breaded beef
|
Ferraris, Daniela C |
|
2013 |
19 |
4 |
p. 335-342 |
artikel |
6 |
Kinetics of patulin degradation in model solution, apple cider and apple juice by ultraviolet radiation
|
Zhu, Yan |
|
2013 |
19 |
4 |
p. 291-303 |
artikel |
7 |
Light gazpachos contain higher phytochemical levels than conventional gazpachos
|
Vallverdú-Queralt, Anna |
|
2013 |
19 |
4 |
p. 377-385 |
artikel |
8 |
Optimization of composite flour biscuits by mixture response surface methodology
|
Okpala, Laura C |
|
2013 |
19 |
4 |
p. 343-350 |
artikel |
9 |
Optimization of oil extraction from olive pomace using response surface methodology
|
Meziane, S |
|
2013 |
19 |
4 |
p. 315-322 |
artikel |
10 |
Simultaneous determination of amino acid nitrogen and total acid in soy sauce using near infrared spectroscopy combined with characteristic variables selection
|
Zhao, Jiewen |
|
2013 |
19 |
4 |
p. 305-314 |
artikel |