| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Combined effect of a nanoemulsion of d-limonene and nisin on Listeria monocytogenes growth and viability in culture media and foods
|
Maté, Javier
|
|
2016
|
22 |
2 |
p. 146-152
|
artikel
|
| 2 |
Effect of heating rate on highly heat-resistant spore-forming microorganisms
|
Gómez-Jódar, Isabel
|
|
2016
|
22 |
2 |
p. 164-172
|
artikel
|
| 3 |
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
|
22 |
2 |
p. 122-131
|
artikel
|
| 4 |
Effects of emulsion gels containing bioactive compounds on sensorial, technological, and structural properties of frankfurters
|
Pintado, T
|
|
2016
|
22 |
2 |
p. 132-145
|
artikel
|
| 5 |
Effects of high hydrostatic pressure and temperature increase on Escherichia coli spp. and pectin methyl esterase inactivation in orange juice
|
Torres, EF
|
|
2016
|
22 |
2 |
p. 173-180
|
artikel
|
| 6 |
Evaluation of usage of essential oils instead of spices in meat ball formulation for controlling Salmonella spp.
|
Ozdikmenli, Seda
|
|
2016
|
22 |
2 |
p. 93-101
|
artikel
|
| 7 |
Muscle temperature at the point of filleting—Subsequent effect on storage quality of prerigor filleted raw- and cold-smoked Atlantic salmon
|
Lerfall, Jørgen
|
|
2016
|
22 |
2 |
p. 153-163
|
artikel
|
| 8 |
Sustainable diets: The interaction between food industry, nutrition, health and the environment
|
Alsaffar, Ayten Aylin
|
|
2016
|
22 |
2 |
p. 102-111
|
artikel
|
| 9 |
Thanks to Reviewers
|
|
|
2016
|
22 |
2 |
p. 181-182
|
artikel
|
| 10 |
Ultrasound assisted extraction of polysaccharides from hazelnut skin
|
Yılmaz, Tuncay
|
|
2016
|
22 |
2 |
p. 112-121
|
artikel
|
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