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1دورية أكاديمية
المؤلفون: Kathia Broce, Jozef Linssen
المصدر: Revista de I + D Tecnológico, Vol 11, Iss 2, Pp 18-28 (2016)
مصطلحات موضوعية: aceites encapsulados, ácidos grasos n-3, análisis sensorial, hexanal, oxidación lipídica, tbars, valor de peróxido., Biotechnology, TP248.13-248.65
وصف الملف: electronic resource
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2
المصدر: Journal of the Science of Food and Agriculture
مصطلحات موضوعية: Adult, Male, Adolescent, Economics, Intention, Young Adult, Animals, Humans, refinement, Crassostrea, Research Articles, Aged, Netherlands, Shellfish, purchase intention, consumer, product evaluation, Consumer Behavior, Middle Aged, quality, Taste, Odorants, Crassostrea gigas, Female, Perception, Research Article
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3
المؤلفون: Jozef Linssen, Henk Jalink, Mladen Franko, Zoltán Bozóki, Rasto Dukić, Dane Bicanic
المصدر: Infrared Physics & Technology 36 (1995)
Infrared Physics & Technology, 36, 617-622مصطلحات موضوعية: Materials science, Spectrometer, business.industry, Agrotechniek en -fysica, Physics::Optics, Photothermal therapy, Condensed Matter Physics, Laser, Atomic and Molecular Physics, and Optics, Electronic, Optical and Magnetic Materials, law.invention, Transverse plane, Agricultural Engineering and Physics, Optics, Levensmiddelenchemie en -microbiologie, Deflection (engineering), law, Excited state, Food Chemistry and Microbiology, Physics::Accelerator Physics, Life Science, business, Beam (structure), Diode, VLAG
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4دورية أكاديمية
المؤلفون: Wil van Loon, Jendo Visser, Jozef Linssen, Derk Somsen, H. Jan Klok, Alphons Voragen
المصدر: European Food Research & Technology; Sep2007, Vol. 225 Issue 5/6, p929-935, 7p
مصطلحات موضوعية: FRENCH fries, COOKING with potatoes, WEIGHT loss, POTATOES
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5دورية أكاديمية
المؤلفون: Wil van Loon, Jozef Linssen, Aagje Legger, Ruud Heijmans, Henk van Deventer, Maurits Burgering, Bas van Drooge, Alphons Voragen
المصدر: European Food Research & Technology; Nov2005, Vol. 221 Issue 6, p779-786, 8p
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6
المؤلفون: Knol, J.J.
المساهمون: Wageningen University, Tiny van Boekel, Jozef Linssen
مصطلحات موضوعية: maillard-reactie, verwarming, heat treatment, aardappelchips, Leerstoelgroep Productontwerpen en kwaliteitskunde, kinetica, heating, maillard reaction products, wiskundige modellen, Product Design and Quality Management Group, acrylamides, gezondheidsgevaren, maillard reaction, acrylamiden, maillard-reactieproducten, Onderwijsinstituut, health hazards, kinetics, warmtebehandeling, reactiemechanisme, crisps, reaction mechanism, mathematical models, VLAG
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::1be7f22938361386b64ed10baa6e9f6f
https://research.wur.nl/en/publications/kinetic-modeling-of-acrylamide-formation-in-aqueous-reaction-syst -
7
المؤلفون: Pukalskas, A.
المساهمون: Wageningen University, Aede de Groot, Teris van Beek, Jozef Linssen
مصطلحات موضوعية: natural products, Organic Chemistry, Leerstoelgroep Productontwerpen en kwaliteitskunde, fysicochemische eigenschappen, physicochemical properties, Product Design and Quality Management Group, natuurlijke producten, Organische Chemie, litouwen, antioxidanten, antioxidants, extractie, extraction, lithuania, VLAG
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::00274e0e1ff3866e8814b47e611e77d4
https://research.wur.nl/en/publications/isolation-identification-and-activity-of-natural-antioxidants-fro -
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المؤلفون: Koleva, I.
المساهمون: Wageningen University, Aede de Groot, Teris van Beek, Jozef Linssen
مصطلحات موضوعية: gas chromatography, gaschromatografie, Organic Chemistry, Leerstoelgroep Productontwerpen en kwaliteitskunde, hplc, sideritis, Product Design and Quality Management Group, Organische Chemie, antioxidanten, antioxidants, chemische samenstelling, analytical chemistry, chemical composition, analytische scheikunde, VLAG
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::67c818b09dcd2cdaa55199c778ba730a
https://research.wur.nl/en/publications/new-methods-for-the-screening-of-antioxidants-in-three-sideritis- -
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المؤلفون: Miliauskas, G.
المساهمون: Wageningen University, Ernst Sudhölter, Teris van Beek, Jozef Linssen
مصطلحات موضوعية: biologische eigenschappen, Organic Chemistry, Leerstoelgroep Productontwerpen en kwaliteitskunde, Product Design and Quality Management Group, Organische Chemie, antioxidanten, antioxidants, extractie, extraction, rhaponticum carthamoides, potentilla fruticosa, geranium macrorrhizum, VLAG, biological properties
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::7936ed3a5fa8c95269a2a17276f2d5df
https://research.wur.nl/en/publications/screening-isolation-and-evaluation-of-antioxidative-compounds-fro -
10
المؤلفون: Loon, W.A.M.
المساهمون: Wageningen University, Fons Voragen, Jozef Linssen
مصطلحات موضوعية: organolepsis, Food Chemistry, patates frites, processing quality, geur en smaak, flavour, textuur, verwerkingskwaliteit, steaming, Levensmiddelenchemie, zintuiglijke waarneming, kwaliteit voor voedselverwerking, stomen, food processing quality, chips (French fries), texture, VLAG
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::c47c9fba44bf9ff424ab14f96b70c415
https://research.wur.nl/en/publications/process-innovation-and-quality-aspects-of-french-fries