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Threonine requirements for rainbow trout (Oncorhynchus mykiss) and Atlantic salmon (Salmo salar) at the fry stage are similar
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Optimization of the blanching process to reduce acrylamide in fried potatoes
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- Journal Article
- A1
- open access
Comparison of potato varieties between seasons and their potential for acrylamide formation
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Determination of the threonine requirement for maintenance in Atlantic salmon (Salmo salar L.) fry with the diet dilution procedure
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Free and bound patulin in cloudy apple juice
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Protein and lysine requirements for maintenance and for tissue accretion in Atlantic salmon (Salmo salar) fry
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Selection criteria for potato tubers to minimize acrylamide formation during frying
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Industrial processing parameters of the frying process in relationship to acrylamide formation in French fries
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Influence of storage practices on acrylamide formation during potato frying
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Monitoring nutritional quality of milk powders: capillary electrophoresis of the whey protein fraction compared with other methods
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Strategies for Safe Food
T EKLUND, Hubert De Brabander (UGent) , E DAESELEIRE, I DIRINCK and Wilfried Ooghe (UGent)(2003) -
Acrylamide formation during frying of potatoes: thorough investigation on the influence of crop and process variables
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Amino acid profiles after sprouting, autoclaving, and lactic acid fermentation of finger millet (Eleusine coracan) and kidney beans (Phaseolus vulgaris L.).
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Flavonoids as authenticity markers for Citrus sinensis juice.
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Determination of the fruit content of singular jams.
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Methodologie bij de bepaling van voedselauthenticiteit
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Comparison of some additives used in the preparation of freeze-dried lemon juice candidate reference materials.
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The Use of Amino Acid Analysis in Food Authenticity Control
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Detection of the Addition of Citrus reticulata and Hybrids to Citrus sinensis by Flavonoids
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Detection of the addition of Citrus reticulata and hybrids to Citrus sinensis by flavonoids.