nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
Characterization of volatile compounds produced by Lactobacillus helveticus strains in a hard cheese model
|
Cuffia, Facundo |
|
2018 |
24 |
1 |
p. 67-77 |
artikel |
2 |
Comparative analysis of thermal-assisted high pressure and thermally processed mango pulp: Influence of processing, packaging, and storage
|
Kaushik, Neelima |
|
2018 |
24 |
1 |
p. 15-34 |
artikel |
3 |
Effects of high hydrostatic pressure on the functional and rheological properties of the protein fraction extracted from pine nuts
|
Cao, Baiying |
|
2018 |
24 |
1 |
p. 53-66 |
artikel |
4 |
Inactivation of Vibrio parahaemolyticus in shucked raw oyster (Grassostrea gigas) and clam (Venerupis phillippinarum) by using a combination of NaClO and gamma irradiation
|
Park, Shin Young |
|
2018 |
24 |
1 |
p. 43-52 |
artikel |
5 |
Physical and functional properties of spray-dried powders from blackcurrant juice and extracts obtained from the waste of juice processing
|
Archaina, Diego |
|
2018 |
24 |
1 |
p. 78-86 |
artikel |
6 |
Salt microspheres and potassium chloride usage for sodium reduction: Case study with sushi
|
Đorđević, Đani |
|
2018 |
24 |
1 |
p. 3-14 |
artikel |
7 |
Stainless steel and polyethylene surfaces functionalized with silver nanoparticles
|
Fialho, José FQ |
|
2018 |
24 |
1 |
p. 87-94 |
artikel |
8 |
Use of whey as a culture medium for Bacillus clausii for the production of protein hydrolysates with antimicrobial and antioxidant activity
|
Rochín-Medina, Jesús J |
|
2018 |
24 |
1 |
p. 35-42 |
artikel |