| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Physicochemical, sensory, and nutritional quality of fresh-cut “Rojo Brillante” persimmon affected by maturity stage and antibrowning agents
|
Sanchís, Elena
|
|
2016
|
22 |
7 |
p. 574-586
|
artikel
|
| 2 |
Property and structure changes of myofibril protein in pork treated by high pressure combined with heat
|
Huang, Yechuan
|
|
2016
|
22 |
7 |
p. 647-662
|
artikel
|
| 3 |
Protective effect of cyclodextrins on the quality parameters of roast preserved pepper
|
Serrano-Martínez, A
|
|
2016
|
22 |
7 |
p. 565-573
|
artikel
|
| 4 |
Real-time color change monitoring of apple slices using image processing during intermittent microwave convective drying
|
Aghilinategh, Nahid
|
|
2016
|
22 |
7 |
p. 634-646
|
artikel
|
| 5 |
Rheological properties of lactose-free dairy desserts
|
Sahin, Serpil
|
|
2016
|
22 |
7 |
p. 609-620
|
artikel
|
| 6 |
Techno-functional and nutritional performance of commercial breads available in Europe
|
Conte, Paola
|
|
2016
|
22 |
7 |
p. 621-633
|
artikel
|
| 7 |
The evaluation of kefir pure culture starter: Liquid-core capsule entrapping microorganisms isolated from kefir grains
|
Wang, Liang
|
|
2016
|
22 |
7 |
p. 598-608
|
artikel
|
| 8 |
Use of organic acids for prevention and removal of Bacillus subtilis biofilms on food contact surfaces
|
Akbas, Meltem Yesilcimen
|
|
2016
|
22 |
7 |
p. 587-597
|
artikel
|
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