no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
1 |
Effect of Homogenization as Pretreatment for the Improvement of Autolysis Efficiency of Kluyveromyces fragilis
|
Vasallo, M. C. |
|
2001 |
7 |
5 |
p. 445-450 |
article |
2 |
Effect of Osmotic Solution Concentration, Temperature and Vacuum Impregnation Pretreatment on Osmotic Dehydration Kinetics of Apple Slices
|
Barat, J. M. |
|
2001 |
7 |
5 |
p. 451-456 |
article |
3 |
Effect of Water Content on the Thermal Inactivation Kinetics of Horseradish Peroxidase Freeze-Dried from Alkaline pH
|
Lemos, M. A. |
|
2001 |
7 |
5 |
p. 393-398 |
article |
4 |
Influence of Color on Perception of Sweetness and Fruit Flavor of Fruit Drinks
|
Bayarri, S. |
|
2001 |
7 |
5 |
p. 399-404 |
article |
5 |
Influence of the Addition of Peach Dietary Fiber in Composition, Physical Properties and Acceptability of Reduced-Fat Muffins
|
Grigelmo-Miguel, N. |
|
2001 |
7 |
5 |
p. 425-431 |
article |
6 |
Note. Consumer Awareness of the Main Sensory Attributes of Tepache, a Traditional Fermented Fruit Beverage
|
Moreno-Terrazas, R. |
|
2001 |
7 |
5 |
p. 411-415 |
article |
7 |
Note. Occurrence of Fumonisin B1 in Spanish Corn-Based Foods for Animal and Human Consumption
|
Velluti, A. |
|
2001 |
7 |
5 |
p. 433-437 |
article |
8 |
Note. Reaction of Bacteria Associated with Fish Spoilage to Chemical and Physical Stress
|
Kirby, R. |
|
2001 |
7 |
5 |
p. 405-409 |
article |
9 |
Note. Visual and Instrumental Color Evaluation in Red Wines
|
Martínez, J. A. |
|
2001 |
7 |
5 |
p. 439-444 |
article |
10 |
Review: Sources, Properties, Applications and Potential uses of Tannin Acyl Hydrolase
|
Aguilar, C. N. |
|
2001 |
7 |
5 |
p. 373-382 |
article |
11 |
The Effect of Padding Foam on the Compression Characteristics of Some Agglomerated Food Powders
|
Yan, H. |
|
2001 |
7 |
5 |
p. 417-423 |
article |
12 |
Viscous Synergism in Carrageenans (κ and λ) and Locust Bean Gum Mixtures: Influence of Adding Sodium Carboxymethylcellulose
|
Hernández, M. J. |
|
2001 |
7 |
5 |
p. 383-391 |
article |