| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A graphical solution of multimodal optimization to improve food properties
|
Nakai, Shuryo
|
|
1999
|
|
3 |
p. 277-294
|
artikel
|
| 2 |
A New Approach to Predict Acidity of Bayberry Juice by Using Vis/Near Infrared Spectroscopy
|
Shao, Yongni
|
|
2007
|
|
3 |
p. 631-638
|
artikel
|
| 3 |
A new method for measuring efficacies of antioxidants in fish meal
|
De Koning, Adrianus J.
|
|
1998
|
|
3 |
p. 255-261
|
artikel
|
| 4 |
Antimicrobial Activity of Foods with Different Physio-Chemical Characteristics
|
Mothershaw, Ann S.
|
|
2004
|
|
3 |
p. 629-638
|
artikel
|
| 5 |
Application of Phenolic Extracts from Selected Plants in Fruit Juice
|
Arabshahi-Delouee, Saeedeh
|
|
2007
|
|
3 |
p. 479-488
|
artikel
|
| 6 |
Assessment of the Anti-Microbial Activity of Dried Garlic Powders Produced by Different Methods of Drying
|
Rahman, Mohammad Shafiur
|
|
2006
|
|
3 |
p. 503-513
|
artikel
|
| 7 |
Author Index for Volume 7
|
|
|
2004
|
|
3 |
p. 705-707
|
artikel
|
| 8 |
Author Index to Volume 6
|
|
|
2003
|
|
3 |
p. 565-566
|
artikel
|
| 9 |
Characteristics of Microparticulated Particles from Mung Bean Protein
|
Sirikulchayanont, Patinya
|
|
2007
|
|
3 |
p. 621-630
|
artikel
|
| 10 |
Characteristics of Volatile Compounds of Starches Extracted with Aqueous Solutions
|
Sayaslan, Abdulvahit
|
|
2006
|
|
3 |
p. 463-473
|
artikel
|
| 11 |
Chemical Characterization of the Lipid Fraction of Mexican Chia Seed (Salvia hispanica L.)
|
Alvarez-Chavez, Luz Magali
|
|
2008
|
|
3 |
p. 687-697
|
artikel
|
| 12 |
Color and density of apple cubes dried in air and modified atmosphere
|
O'Neill, Matthew B.
|
|
1998
|
|
3 |
p. 197-205
|
artikel
|
| 13 |
Color and Lycopene Content of Tomato Puree Affected by Electroplasmolysis
|
Yildiz, Hasan
|
|
2007
|
|
3 |
p. 489-495
|
artikel
|
| 14 |
Color change of selected vegetables during convective air drying
|
Lewicki, Piotr P.
|
|
1998
|
|
3 |
p. 263-273
|
artikel
|
| 15 |
Comparison of Proximate, Fatty Acid and Amino Acid Compositions of Various Types of Fish Roes
|
Mol, Suhendan
|
|
2008
|
|
3 |
p. 669-677
|
artikel
|
| 16 |
Composition, Color and Mechanical Characteristics of Pretreated Candied Chestnuts
|
Korel, Figen
|
|
2006
|
|
3 |
p. 559-572
|
artikel
|
| 17 |
Descriptive Profiling of Flavor Attributes of White Wines From Different Grape Varieties
|
Elmacı, Yesim
|
|
2007
|
|
3 |
p. 651-659
|
artikel
|
| 18 |
Determination of Local Heat-Transfer Coefficients Around a Circular Cylinder Under an Impinging Air Jet
|
Olsson, E. E. M.
|
|
2008
|
|
3 |
p. 600-612
|
artikel
|
| 19 |
Determination of Particle Density and Porosity in Foods and Porous Materials with High Moisture Content
|
Sereno, Alberto M.
|
|
2007
|
|
3 |
p. 455-469
|
artikel
|
| 20 |
Development of a Date Confectionery: Part 2. Relating Instrumental Texture to Sensory Evaluation
|
Al-Rawahi, Amani S.
|
|
2006
|
|
3 |
p. 365-375
|
artikel
|
| 21 |
Dielectric Properties of Pumpable Food Materials at 915 MHz
|
Coronel, P.
|
|
2008
|
|
3 |
p. 508-518
|
artikel
|
| 22 |
Dynamic Isopiestic Method (DIM): Measuring Moisture Sorption Isotherm of Freeze-Dried Garlic Powder and Other Potential Uses of DIM
|
Rahman, Mohammad Shafiur
|
|
2006
|
|
3 |
p. 421-437
|
artikel
|
| 23 |
Dynamic rheological behavior of meat proteins during acid-induced gelation
|
Totosaus, Alfonso
|
|
2000
|
|
3 |
p. 465-472
|
artikel
|
| 24 |
Editorial board
|
|
|
1998
|
|
3 |
p. 1
|
artikel
|
| 25 |
Editorial board
|
|
|
1999
|
|
3 |
p. 1
|
artikel
|
| 26 |
Editorial board
|
|
|
2000
|
|
3 |
p. 1
|
artikel
|
| 27 |
Effect of Acha (Digitaria exilis) Grain Flour on the Physico-Chemical and Sensory Properties of Bread
|
Ayo, J. A.
|
|
2004
|
|
3 |
p. 561-569
|
artikel
|
| 28 |
Effect of κ- and λ-Carrageenans as Fat-Replacers in Low-Fat Oaxaca Cheese
|
Totosaus, Alfonso
|
|
2008
|
|
3 |
p. 656-668
|
artikel
|
| 29 |
Effect of Antioxidants on Farinograph and Amylograph Characteristics of Wheat Flour
|
Sroan, Baninder Singh
|
|
2004
|
|
3 |
p. 379-391
|
artikel
|
| 30 |
Effect of Ca and P Content, Residual Lactose, and Salt-to-Moisture Ratio on the Model Parameters of Process Cheese Linear Viscoelastic Properties
|
Biswas, A. C.
|
|
2008
|
|
3 |
p. 530-543
|
artikel
|
| 31 |
Effect of Degree of Gelatinisation on the Rheology and Rehydration Kinetics of Instant Rice Produced by Freeze Drying
|
Puspitowati, Shierly
|
|
2007
|
|
3 |
p. 445-453
|
artikel
|
| 32 |
Effect of fat mimetics on physical, textural and sensory properties of cookies
|
Zoulias, E. I.
|
|
2000
|
|
3 |
p. 385-397
|
artikel
|
| 33 |
Effect of Initial Baking and Storage Time on Pasting Properties and Aging of Par-Baked and Rebaked Rye Bread
|
Karaoglu, M. Murat
|
|
2006
|
|
3 |
p. 583-596
|
artikel
|
| 34 |
Effect of microwave processing on water soluble vitamins: Kinetic parameters
|
Okmen, Zinet Aytanga
|
|
1999
|
|
3 |
p. 255-264
|
artikel
|
| 35 |
Effect of Soymilk Substitution on the Rheological and Sensory Properties of Salep (Traditional Turkish Milk Beverage)
|
Alpaslan, Mehmet
|
|
2007
|
|
3 |
p. 413-420
|
artikel
|
| 36 |
Effect of Starter Culture and Packaging on the Chemical, Microbiological and Sensory Quality of Turkish Soudjouck (Sucuk)
|
Kundakci, Akif
|
|
2007
|
|
3 |
p. 537-547
|
artikel
|
| 37 |
Effect of Temperature and Moisture Content on Thermal Properties of Four Types of Meat Part Two: Specific Heat & Enthalpy
|
Hobani, Ali I.
|
|
2008
|
|
3 |
p. 571-584
|
artikel
|
| 38 |
Effect of the Osmotic Pre-Treatment on the Convective Air Drying Kinetics of Pear Var. Blanquilla
|
Gonzalez-Martinez, C.
|
|
2006
|
|
3 |
p. 541-549
|
artikel
|
| 39 |
EFFECT OF TOMATO SEED MEAL SUPPLEMENTATION ON THE DOUGH AND BREAD CHARACTERISTICS OF WHEAT (PBW 343) FLOUR
|
Sogi, D. S.
|
|
2002
|
|
3 |
p. 563-571
|
artikel
|
| 40 |
Effect of Whey Protein Concentrate on the Rheological and Baking Properties of Eggless Cake
|
Jyotsna, R.
|
|
2007
|
|
3 |
p. 599-606
|
artikel
|
| 41 |
Electrical Conductivities of Liquid Egg Products and Fruit Juices Exposed to High Pulsed Electric Fields
|
Amiali, Malek
|
|
2006
|
|
3 |
p. 533-540
|
artikel
|
| 42 |
Enhanced Antioxidative Activity of Chinese Traditionally Fermented Okara (Meitauza) Prepared with Various Microorganism
|
Zhu, Y. P.
|
|
2008
|
|
3 |
p. 519-529
|
artikel
|
| 43 |
Equilibrium moisture content of bell pepper
|
Shivhare, U. S.
|
|
2000
|
|
3 |
p. 459-464
|
artikel
|
| 44 |
Experimental studies and kinetics of single drop drying and their relevance in drying of sugar-rich foods: A review
|
Adhikari, B.
|
|
2000
|
|
3 |
p. 323-351
|
artikel
|
| 45 |
Extraction and Characterization of the Pectic Substances from Japanese Pepper (Zanthoxylum piperitum DC.) Fruit
|
Yamazaki, Eiji
|
|
2007
|
|
3 |
p. 505-513
|
artikel
|
| 46 |
Firmness Evaluation by Drop Impact Characteristics for Peach
|
Wang, Jun
|
|
2006
|
|
3 |
p. 439-451
|
artikel
|
| 47 |
Flow behaviour parameters of wheat flours using triaxial cell
|
Mittal, G. S.
|
|
2000
|
|
3 |
p. 473-483
|
artikel
|
| 48 |
Frozen State Transitions in Freeze-Concentrated Lactose-Protein-Cornstarch Systems
|
Singh, Kawal Jit
|
|
2007
|
|
3 |
p. 577-587
|
artikel
|
| 49 |
Functional properties of some meat emulsion extenders
|
Correia, L. R.
|
|
2000
|
|
3 |
p. 353-361
|
artikel
|
| 50 |
Geometric and Mechanical Properties of Mung Bean (Vigna Radiata L.) Grain: Effect of Moisture
|
Unal, Halil
|
|
2008
|
|
3 |
p. 585-599
|
artikel
|
| 51 |
Glass Transition Behavior of Spray Dried Orange Juice Powder Measured by Differential Scanning Calorimetry (DSC) and Thermal Mechanical Compression Test (TMCT)
|
Shrestha, Ashok K.
|
|
2007
|
|
3 |
p. 661-673
|
artikel
|
| 52 |
Identification of Lactic Acid Bacteria Isolated from Tulum Cheese During Ripening Period
|
Gurses, Mustafa
|
|
2006
|
|
3 |
p. 551-557
|
artikel
|
| 53 |
Impact damage in mangosteens (Garcinia Mangostana L.)
|
Prasertsan, S.
|
|
1998
|
|
3 |
p. 243-254
|
artikel
|
| 54 |
Incorporation of Carboxy methyl cellulose in wheat flour: Rheological, alveographic, dough development, gas formation/retention, baking and bread firmness studies
|
Sidhu, Jai Pal Singh
|
|
2000
|
|
3 |
p. 407-419
|
artikel
|
| 55 |
Influence Of Trehalose Addition On Instrumental Textural Properties Of Strawberry Pastes
|
Kopjar, Mirela
|
|
2008
|
|
3 |
p. 646-655
|
artikel
|
| 56 |
Instrumental Textural Characteristics of Restructured Carrot Cubes
|
Manjunatha, S. S.
|
|
2006
|
|
3 |
p. 453-462
|
artikel
|
| 57 |
Kinematic Viscosity of Ternary Aqueous Solutions of Ethanol and Sucrose
|
Moreira, Ramon
|
|
2007
|
|
3 |
p. 435-444
|
artikel
|
| 58 |
Lathyrus and Lathyrism: A review
|
Manna, P. K.
|
|
1999
|
|
3 |
p. 197-203
|
artikel
|
| 59 |
Linear Viscoelastic Properties of Regular- and Reduced-Fat Pasteurized Process Cheese During Heating and Cooling
|
Subramanian, R.
|
|
2006
|
|
3 |
p. 377-393
|
artikel
|
| 60 |
Mechanical properties of plantains by vibrational method
|
Kajuna, S. T. A. R.
|
|
1998
|
|
3 |
p. 207-220
|
artikel
|
| 61 |
Mechanism of Prevention of Aggregation of Proteins: A Case Study of Aggregation of α-Globulin in Glycerol
|
Sahu, Ranjit Kumar
|
|
2008
|
|
3 |
p. 613-623
|
artikel
|
| 62 |
Microbes and Anti-Microbial Substances in Pasteurized Milk Sold in Oman
|
Srikandakumar, A.
|
|
2004
|
|
3 |
p. 615-627
|
artikel
|
| 63 |
Microbiological and Sensory Changes in Minced Beef Treated with Potassium Lactate and Sodium Diacetate during Refrigerated Storage
|
Fik, Mirosław
|
|
2007
|
|
3 |
p. 589-598
|
artikel
|
| 64 |
Micronization and Hydrophobic Modification of Cassava Starch
|
Che, Li-Ming
|
|
2007
|
|
3 |
p. 527-536
|
artikel
|
| 65 |
Modeling Shrinkage and Density Changes During Microwave-Vacuum Drying of Button Mushroom
|
Giri, S. K.
|
|
2006
|
|
3 |
p. 409-419
|
artikel
|
| 66 |
Moisture Dependent Physical Properties of Dry Sweet Corn Kernels
|
Karababa, Ersan
|
|
2007
|
|
3 |
p. 549-560
|
artikel
|
| 67 |
Moisture Diffusivity Determination of Different Parts of Longan Fruit
|
Janjai, S.
|
|
2007
|
|
3 |
p. 471-478
|
artikel
|
| 68 |
Multiparametric investigation of mould-free shelf life of bread via factorial design
|
Doulia, D.
|
|
2000
|
|
3 |
p. 363-374
|
artikel
|
| 69 |
Mycoflora and Aflatoxin Content of Hazelnuts, Walnuts, Peanuts, Almonds and Roasted Chickpeas (LEBLEBI) Sold in Turkey
|
Gurses, Mustafa
|
|
2006
|
|
3 |
p. 395-399
|
artikel
|
| 70 |
Nano-Emulsion Production by Sonication and Microfluidization—A Comparison
|
Jafari, Seid Mahdi
|
|
2006
|
|
3 |
p. 475-485
|
artikel
|
| 71 |
Nondestructive Monitoring of Ripeness in Mango Cultivars by Acoustic Resonance Spectroscopy
|
Raju, P. S.
|
|
2006
|
|
3 |
p. 487-501
|
artikel
|
| 72 |
Nutritional quality of extruded snacks developed from composite of rice brokens and wheat bran
|
Singh, D.
|
|
2000
|
|
3 |
p. 421-431
|
artikel
|
| 73 |
Optimization of Solvent Extraction and Direct Transmethylation Methods for the Analysis of Egg Yolk Lipids
|
Schreiner, Matthias
|
|
2006
|
|
3 |
p. 573-581
|
artikel
|
| 74 |
Organoleptic properties of minimally processed apple pieces stored under modified atmosphere
|
Gamage, T. V.
|
|
1998
|
|
3 |
p. 221-242
|
artikel
|
| 75 |
Physical and thermal properties of three sweetpotato cultivars (Ipomoea Batatas L.)
|
Stewart, H. E.
|
|
2000
|
|
3 |
p. 433-446
|
artikel
|
| 76 |
Physicochemical and Functional Properties of Sour Starches from Different Cassava Varieties
|
Onitilo, M.O.
|
|
2007
|
|
3 |
p. 607-620
|
artikel
|
| 77 |
Physicochemical and Organoleptic Properties of Yogurt with Cornelian Cherry Paste
|
Celik, S.
|
|
2006
|
|
3 |
p. 401-408
|
artikel
|
| 78 |
Physico-Chemical Characteristics of Rice Bran Processed by Dry Heating and Extrusion Cooking
|
Sharma, H. R.
|
|
2004
|
|
3 |
p. 603-614
|
artikel
|
| 79 |
Preparation and Partial Characterization of Eggshell Calcium Chloride
|
Garnjanagoonchorn, Wunwiboon
|
|
2007
|
|
3 |
p. 497-503
|
artikel
|
| 80 |
PROCESS DEVELOPMENT OF FISH SAUSAGE
|
Chuapoehuk, Pranisa
|
|
2001
|
|
3 |
p. 523-529
|
artikel
|
| 81 |
Production and Selected Properties of Bioghurt Made from Goat Milk and Cow-Goat Milk Mixtures by Ultrafiltration and Addition of Skim Milk Powder
|
Kavas, Gokhan
|
|
2004
|
|
3 |
p. 473-482
|
artikel
|
| 82 |
Prolongation of the microbial shelf life of wrapped part baked baguettes
|
Doulia, D.
|
|
2000
|
|
3 |
p. 447-457
|
artikel
|
| 83 |
Properties of South African fish oils: A review
|
de Koning, Adrianus J.
|
|
1999
|
|
3 |
p. 205-216
|
artikel
|
| 84 |
Properties of Starches Modified by Different Acids
|
Singh, V.
|
|
2008
|
|
3 |
p. 495-507
|
artikel
|
| 85 |
Purification and Partial Characterization of Major Viscous Protein from Yam (Dioscorea opposita Thunb.) Tuber Mucilage tororo
|
Nagai, Takeshi
|
|
2007
|
|
3 |
p. 515-526
|
artikel
|
| 86 |
Qualitative Responses of “Nabali” Olive Oil to Harvesting Time and Altitudes at Sub-Humid Mediterranean
|
Freihat, Nawaf M.
|
|
2008
|
|
3 |
p. 561-570
|
artikel
|
| 87 |
Quality Assessment of Dried-Bean with Biochemical Parameters
|
Anaya, I.
|
|
2003
|
|
3 |
p. 449-459
|
artikel
|
| 88 |
Quality characteristics of fermented sour fish cake (Nham-Pla)
|
Sangjindavong, M.
|
|
2000
|
|
3 |
p. 399-406
|
artikel
|
| 89 |
QUANTITATIVE QUALITY TESTS FOR FISH MEAL. II. AN INVESTIGATION OF THE QUALITY OF SOUTH AFRICAN FISH MEALS AND THE VALIDITY OF A NUMBER OF CHEMICAL QUALITY INDICES
|
de Koning, Adrianus J.
|
|
2002
|
|
3 |
p. 495-507
|
artikel
|
| 90 |
Rehydration properties of dried onion
|
Lewicki, Piotr P.
|
|
1998
|
|
3 |
p. 275-290
|
artikel
|
| 91 |
Relationships Between Selected Properties of Black Gram Seeds and Their Composition
|
Kaur, Maninder
|
|
2004
|
|
3 |
p. 541-552
|
artikel
|
| 92 |
Rheological properties of sheeted wheat flour dough measured with large deformations
|
Morgenstern, M. P.
|
|
1999
|
|
3 |
p. 265-275
|
artikel
|
| 93 |
Rheology and crystallization kinetics of honey: Present status
|
Bhandari, Bhesh
|
|
1999
|
|
3 |
p. 217-226
|
artikel
|
| 94 |
Ripening Profile of Semi-Hard Standard Goat Cheese Made From Pasteurized Milk
|
Guizani, Nejib
|
|
2006
|
|
3 |
p. 523-532
|
artikel
|
| 95 |
Seed Characteristics of Wild Legume (Tetragonolobus palaestinus) as Compared With Lens culinarisand Pisum sativum
|
Ereifej, K. I.
|
|
2004
|
|
3 |
p. 639-646
|
artikel
|
| 96 |
Selected Microbiological Properties of Kashar Cheese Samples Preserved with Potassium Sorbate
|
Ozdemir, Cihat
|
|
2006
|
|
3 |
p. 515-521
|
artikel
|
| 97 |
Selected Quality Attributes of Fine Basmati Rice: Effect of Storage History and Varieties
|
Butt, M. S.
|
|
2008
|
|
3 |
p. 698-711
|
artikel
|
| 98 |
Sensory and Microbiological Quality of a Baked Product Containing Xylitol as an Alternative Sweetener
|
Winkelhausen, Eleonora
|
|
2007
|
|
3 |
p. 639-649
|
artikel
|
| 99 |
Sensory, Chemical, and Microbiological Attributes of Sea Bream (Sparus Aurata): Effect of Washing and Ice Storage
|
Erkan, Nuray
|
|
2007
|
|
3 |
p. 421-434
|
artikel
|
| 100 |
Short-Term Hunger Intensity Changes Following Ingestion of A Meal Replacement Bar for Weight Control
|
Rothacker, Dana Q.
|
|
2004
|
|
3 |
p. 553-559
|
artikel
|
| 101 |
Silicon in Foods: Content and Bioavailability
|
Robberecht, Harry
|
|
2008
|
|
3 |
p. 638-645
|
artikel
|
| 102 |
Sorption isotherms and glass transition temperatures of fish protein hydrolysates with different degrees of hydrolysis
|
Jardim, D. C. P.
|
|
1999
|
|
3 |
p. 227-242
|
artikel
|
| 103 |
Subject Index to Volume 6
|
|
|
2003
|
|
3 |
p. 567-571
|
artikel
|
| 104 |
Temperature and water content influence on thermophysical properties of coffee extract
|
Telis-Romero, J.
|
|
2000
|
|
3 |
p. 375-384
|
artikel
|
| 105 |
The Rheological and Instrumental Textural Properties of Selected Table Fats
|
Glibowski, Paweł
|
|
2008
|
|
3 |
p. 678-686
|
artikel
|
| 106 |
Understanding and Modifying Water Uptake of Seed Coats Through Characterizing the Glass Transition
|
Ross, K. A.
|
|
2008
|
|
3 |
p. 544-560
|
artikel
|
| 107 |
Vertical Airflow Resistance of Chickpea (C. Arietinum) Cultivars as Affected by Bulk Density and Moisture Content
|
Masoumi, Amin Allah
|
|
2008
|
|
3 |
p. 481-494
|
artikel
|
| 108 |
Vibration responses of wheat doughs
|
Mittal, G. S.
|
|
1999
|
|
3 |
p. 243-253
|
artikel
|
| 109 |
Viscoelastic Properties of Cheddar Cheese: Effect of Calcium and Phosphorus, Residual Lactose, Salt-to-Moisture Ratio and Ripening Time
|
Chevanan, N.
|
|
2008
|
|
3 |
p. 624-637
|
artikel
|
| 110 |
Water Sorption Isotherms and Crispness of Fried Yam Chips in the Temperature Range from 293K to 313K
|
Sobukola, O.P.
|
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2007
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3 |
p. 561-575
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artikel
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Tijdschrift beschrijving