| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Actinometric and biodosimetric evaluation of UV-C dose delivery in annular, Taylor–Coutte and coiled tube continuous systems
|
Müller, Alexandra
|
|
2017
|
23 |
3 |
p. 222-234
|
article
|
| 2 |
Breadmaking performance and textural changes during storage of composite breads made from spelt wheat and different forms of amaranth grain
|
Filipčev, Bojana
|
|
2017
|
23 |
3 |
p. 235-244
|
article
|
| 3 |
Development of fat-reduced sausages: Influence of binary and ternary combinations of carrageenan, inulin, and bovine plasma proteins
|
Baracco, Yanina
|
|
2017
|
23 |
3 |
p. 245-253
|
article
|
| 4 |
Distinct fatty acid composition of some edible by-products from bovines fed high or low silage diets
|
Alfaia, Cristina M
|
|
2017
|
23 |
3 |
p. 209-221
|
article
|
| 5 |
Influence of vegetable coagulant and ripening time on the lipolytic and sensory profile of cheeses made with raw goat milk from Canary breeds
|
Rincón, Arturo A
|
|
2017
|
23 |
3 |
p. 254-264
|
article
|
| 6 |
In Memoriam: Prof. Dr. med. vet. Günter Klein
|
|
|
2017
|
23 |
3 |
p. 289
|
article
|
| 7 |
Listeria monocytogenes behaviour and quality attributes during sausage storage affected by sodium nitrite, sodium lactate and thyme essential oil
|
Blanco-Lizarazo, Carla María
|
|
2017
|
23 |
3 |
p. 277-288
|
article
|
| 8 |
Process optimization for high-pressure processing of black tiger shrimp (Penaeus monodon) using response surface methodology
|
Kaur, Barjinder Pal
|
|
2017
|
23 |
3 |
p. 197-208
|
article
|
| 9 |
Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing
|
Sulaiman, Alifdalino
|
|
2017
|
23 |
3 |
p. 265-276
|
article
|
Journal description