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Authors: Verleyen, T Verhe, R Garcia, L Dewettinck, K Huyghebaert, A De Greyt, W
Citation: T. Verleyen et al., Gas chromatographic characterization of vegetable oil deodorization distillate, J CHROMAT A, 921(2), 2001, pp. 277-285

Authors: Mwikya, SM Van Camp, J Rodriguez, R Huyghebaert, A
Citation: Sm. Mwikya et al., Effects of sprouting on nutrient and antinutrient composition of kidney beans (Phaseolus vulgaris var. Rose coco), EUR FOOD RE, 212(2), 2001, pp. 188-191

Authors: De Meulenaer, B Huyghebaert, A
Citation: B. De Meulenaer et A. Huyghebaert, Isolation and purification of chicken egg yolk immunoglobulins: A review, FOOD AGR IM, 13(4), 2001, pp. 275-288

Authors: Moerman, F Mertens, B Demey, L Huyghebaert, A
Citation: F. Moerman et al., Reduction of Bacillus subtilis, Bacillus stearothermophilus and Streptococcus faecalis in meat batters by temperature-high hydrostatic pressure pasteurization, MEAT SCI, 59(2), 2001, pp. 115-125

Authors: Messens, W Foubert, I Dewettinck, K Huyghebaert, A
Citation: W. Messens et al., Proteolysis of a high-pressure-treated mould-ripened cheese, MILCHWISSEN, 56(4), 2001, pp. 201-204

Authors: Verleyen, T Kamal-Eldin, A Dobarganes, C Verhe, R Dewettinck, K Huyghebaert, A
Citation: T. Verleyen et al., Modeling of alpha-tocopherol loss and oxidation products formed during thermoxidation in triolein and tripalmitin mixtures, LIPIDS, 36(7), 2001, pp. 719-726

Authors: Verleyen, T Verhe, R Huyghebaert, A Dewettinck, K De Greyt, W
Citation: T. Verleyen et al., Identification of alpha-tocopherol oxidation products in triolein at elevated temperatures, J AGR FOOD, 49(3), 2001, pp. 1508-1511

Authors: Verleyen, T Verhe, R Cano, A Huyghebaert, A De Greyt, W
Citation: T. Verleyen et al., Influence of triacylglycerol characteristics on the determination of free fatty acids in vegetable oils by Fourier transform infrared spectroscopy, J AM OIL CH, 78(10), 2001, pp. 981-984

Authors: De Meulenaer, B Van Royen, G Vanhoutte, B Huyghebaert, A
Citation: B. De Meulenaer et al., Combined liquid and gas chromatographic characterisation of polyglycerol fatty acid eaters, J CHROMAT A, 896(1-2), 2000, pp. 239-251

Authors: Messens, W Van de Walle, D Arevalo, J Dewettinck, K Huyghebaert, A
Citation: W. Messens et al., Rheological properties of high-pressure-treated Gouda cheese, INT DAIRY J, 10(5-6), 2000, pp. 359-367

Authors: Messens, W Foubert, I Dewettinck, K Huyghebaert, A
Citation: W. Messens et al., Proteolysis of a high-pressure-treated smear-ripened cheese, MILCHWISSEN, 55(6), 2000, pp. 328-332

Authors: Lefevere, I Dewettinck, K Huyghebaert, A
Citation: I. Lefevere et al., Cheese fat as driving force in cheese flow upon melting, MILCHWISSEN, 55(10), 2000, pp. 563-566

Authors: Mbithi-Mwikya, S Van Camp, J Yiru, Y Huyghebaert, A
Citation: S. Mbithi-mwikya et al., Nutrient and antinutrient changes in finger millet (Eleusine coracan) during sprouting, FOOD SCIENC, 33(1), 2000, pp. 9-14

Authors: Mbithi-Mwikya, S Van Camp, J Yiru, Y Huyghebaert, A
Citation: S. Mbithi-mwikya et al., Nutrient and antinutrient changes in finger millet (Eleusine coracan) during sprouting, LEBENSM-WIS, 33(1), 2000, pp. 9-14

Authors: Mbithi-Mwikya, S Ooghe, W Van Camp, J Ngundi, D Huyghebaert, A
Citation: S. Mbithi-mwikya et al., Amino acid profiles after sprouting, autoclaving, and lactic acid fermentation of finger millet (Eleusine coracan) and kidney beans (Phaseolus vulgaris L.), J AGR FOOD, 48(8), 2000, pp. 3081-3085

Authors: De Meulenaer, B Vanhoutte, B Huyghebaert, A
Citation: B. De Meulenaer et al., Development of chromatographic method for the determination of degree of polymerisation of polyglycerols and polyglycerol fatty acid esters, CHROMATOGR, 51(1-2), 2000, pp. 44-52

Authors: Lahorte, P Mondelaers, W De Frenne, D Callens, F Vanhaelewyn, G Schacht, E Van Calenberg, S Van Cleemput, O Huyghebaert, A
Citation: P. Lahorte et al., Applied radiation research around a 15 MeV high-average-power linac, RADIAT PH C, 55(5-6), 1999, pp. 761-765

Authors: Messens, W Dewettinck, K Huyghebaert, A
Citation: W. Messens et al., Transport of sodium chloride and water in Gouda cheese as affected by high-pressure brining, INT DAIRY J, 9(8), 1999, pp. 569-576

Authors: Messens, W Estepar-Garcia, J Dewettinck, K Huyghebaert, A
Citation: W. Messens et al., Proteolysis of high-pressure-treated Gouda cheese, INT DAIRY J, 9(11), 1999, pp. 775-782

Authors: Dewettinck, K Huyghebaert, A
Citation: K. Dewettinck et A. Huyghebaert, Fluidized bed coating in food technology, TRENDS FOOD, 10(4-5), 1999, pp. 163-168

Authors: Van Calenberg, S Philips, B Mondelaers, W Van Cleemput, O Huyghebaert, A
Citation: S. Van Calenberg et al., Effect of irradiation, packaging, and postirradiation cooking on the thiamin content of chicken meat, J FOOD PROT, 62(11), 1999, pp. 1303-1307

Authors: Tawfik, MS Huyghebaert, A
Citation: Ms. Tawfik et A. Huyghebaert, Interaction of packaging materials and vegetable oils: oil stability, FOOD CHEM, 64(4), 1999, pp. 451-459

Authors: Dewettinck, K De Visscher, A Deroo, L Huyghebaert, A
Citation: K. Dewettinck et al., Modeling the steady-state thermodynamic operation point of top-spray fluidized bed processing, J FOOD ENG, 39(2), 1999, pp. 131-143

Authors: Dewettinck, K Deroo, L Messens, W Huyghebaert, A
Citation: K. Dewettinck et al., Dynamic rheological properties of Gouda cheese as influenced by age and position, MILCHWISSEN, 54(5), 1999, pp. 258-262

Authors: Van Calenberg, S Van Cleemput, O Mondelaers, W Huyghebaert, A
Citation: S. Van Calenberg et al., Comparison of the effect of X-ray and electron beam irradiation on the microbiological quality of foodstuffs, FOOD SCIENC, 32(6), 1999, pp. 372-376
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