| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Evaluation of autochthonous cultures to improve the cheese flavor: A case study in hard cheese model
|
Cuffia, Facundo
|
|
|
26 |
2 |
p. 173-184
|
artikel
|
| 2 |
Evaluation of the behaviour of unripe banana flour with non-conventional flours in the production of gluten-free bread
|
Martínez-Castaño, Marcela
|
|
|
26 |
2 |
p. 160-172
|
artikel
|
| 3 |
Evaluation of the quality of local butters: A new approach based on Raman spectroscopy and supported by the classical pycnometer method
|
Iordache, Stefan-Marian
|
|
|
26 |
2 |
p. 113-122
|
artikel
|
| 4 |
Formulation and attributes of gluten-free cakes of Andean corn improved with green banana flour
|
Segundo, Cristina
|
|
|
26 |
2 |
p. 95-104
|
artikel
|
| 5 |
Occurrence of Salmonella typhimurium resistance under sublethal/repeated exposure to cauliflower infusion and infection effects on Caernohabditis elegans host test organism
|
Sanz-Puig, Maria
|
|
|
26 |
2 |
p. 151-159
|
artikel
|
| 6 |
Production optimization of passion fruit peel flour and its incorporation into dietary food
|
Garcia, Marcelo V
|
|
|
26 |
2 |
p. 132-139
|
artikel
|
| 7 |
Reviewers for Food Science and Technology International: 2019
|
|
|
|
26 |
2 |
p. 199-201
|
artikel
|
| 8 |
The addition of golden flaxseed flour (Linum usitatissimum L.) in chicken burger: Effects on technological, sensory, and nutritional aspects
|
Cócaro, Elaine Souza
|
|
|
26 |
2 |
p. 105-112
|
artikel
|
| 9 |
Treatment of pastirma with pulsed UV light: Modeling of Staphylococcus aureus inactivation and assessment of quality changes
|
Keklik, Nene Meltem
|
|
|
26 |
2 |
p. 185-198
|
artikel
|
| 10 |
Understanding salt reduction in fat-reduced hot dog sausages: Network structure, emulsion stability and consumer acceptance
|
Rodrigues, Isabela
|
|
|
26 |
2 |
p. 123-131
|
artikel
|
| 11 |
UV-C pretreatment of fresh-cut faba beans (Vicia faba) for shelf life extension: Effects of domestic microwaving for consumption
|
Collado, Elena
|
|
|
26 |
2 |
p. 140-150
|
artikel
|
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