Show
Sort by
-
Monitoring nutritional quality of milk powders: capillary electrophoresis of the whey protein fraction compared with other methods
-
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
-
Amino acid profiles after sprouting, autoclaving, and lactic acid fermentation of finger millet (Eleusine coracan) and kidney beans (Phaseolus vulgaris L.).
-
Flavonoids as authenticity markers for Citrus sinensis juice.
-
Determination of the fruit content of singular jams.
-
Methodologie bij de bepaling van voedselauthenticiteit
-
Comparison of some additives used in the preparation of freeze-dried lemon juice candidate reference materials.
-
The Use of Amino Acid Analysis in Food Authenticity Control
-
Detection of the Addition of Citrus reticulata and Hybrids to Citrus sinensis by Flavonoids