Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Cozijnsen, J.L."'
Autor:
Bicanic, D.D., Persijn, S., Taylor, A., Cozijnsen, J.L., van Veldhuyzen, B., Lenssen, G., Wegh, H.C.P.
Publikováno v:
Review of Scientific Instruments, 74(1), 690-693
Review of Scientific Instruments 74 (2003) 1
Review of Scientific Instruments 74 (2003) 1
Detecting early ageing stages of seeds in storage is of great concern to vegetable seed companies. Despite their reliability conventional germination tests are destructive and time consuming. One alternative towards assessing the quality of seed is t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::37d88bcf6cb429a51226beab4c0e0d1a
https://research.wur.nl/en/publications/detection-of-ethanol-and-acetaldehyde-released-from-cabbage-seeds
https://research.wur.nl/en/publications/detection-of-ethanol-and-acetaldehyde-released-from-cabbage-seeds
Autor:
Linssen, J.P.H., Legger-Huijsman, A., Kleijkers, R., Cozijnsen, J.L., Posthumus, M.A., van Dam, E.
Publikováno v:
Aroma, perception, formation and evaluation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::3e0ab413e84a70abe95764256cddb660
https://research.wur.nl/en/publications/flavour-of-brewed-coffee
https://research.wur.nl/en/publications/flavour-of-brewed-coffee
Publikováno v:
Food Chemistry, 54, 1-7
Food Chemistry 54 (1995)
Food Chemistry 54 (1995)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::5a19b5c08e19f7bfc1846a0ec2a25fb4
https://research.wur.nl/en/publications/volatile-compounds-of-rehydrated-french-beans-bell-peppers-and-le
https://research.wur.nl/en/publications/volatile-compounds-of-rehydrated-french-beans-bell-peppers-and-le
Publikováno v:
Proc. 7th Weurman Flavour Res. Symp., Noordwijkerhout 1993: Trends in flavour research, H. Maarse, D.G. van der Heij (eds). Amsterdam
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::be0cdaaaf870a707e24a9024b9a69772
https://research.wur.nl/en/publications/comparison-of-dynamic-headspace-mouth-model-systems-for-flavour-r
https://research.wur.nl/en/publications/comparison-of-dynamic-headspace-mouth-model-systems-for-flavour-r
Publikováno v:
Proc. 7th Eur. Conf. Food chemistry: Progress in food fermentation, C. Benedito de Barber et al. (eds.). Valencia, Spain
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::c14f015f2d862c10de6a289ef0530afa
https://research.wur.nl/en/publications/oxygen-scavenging-in-mayonnaise-based-salads-by-lactic-fermentati
https://research.wur.nl/en/publications/oxygen-scavenging-in-mayonnaise-based-salads-by-lactic-fermentati
Publikováno v:
Proc. Symp. Food science: basic research for technological progress, Wageningen, 1988. J.P. Roozen, F.M. Rombouts and A.G.J. Voragen (eds.). Pudoc, Wageningen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::3d0a3e5885c6858b00e97344ecf7b4a2
https://research.wur.nl/en/publications/oxidative-stability-of-chufa-and-olive-oils
https://research.wur.nl/en/publications/oxidative-stability-of-chufa-and-olive-oils
Publikováno v:
Voedingsmiddelentechnologie 5 (1989)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______9405::115a852beadc95fce9c0b0ce4b234bb5
https://research.wur.nl/en/publications/samenstelling-van-diverse-diepvriesmaaltijden
https://research.wur.nl/en/publications/samenstelling-van-diverse-diepvriesmaaltijden
Publikováno v:
Voeding, 45, 16-18
Voeding 45 (1984)
Voeding 45 (1984)
Een overzicht van de analyse van macrovoedingsstoffen en essentiele aminozuren van wittebrood en 'verrijkt' wittebrood, met resp. 6, 10 en 20 % volvet sojameel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::f7be2dd570532d9cc00199a4b385112f
https://research.wur.nl/en/publications/preferentie-onderzoek-en-chemische-analyse-van-wittebrood-al-dan-
https://research.wur.nl/en/publications/preferentie-onderzoek-en-chemische-analyse-van-wittebrood-al-dan-
Publikováno v:
Food Chemistry, 7, 117-124
Food Chemistry 7 (1981)
Food Chemistry 7 (1981)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::9794b13f890c237ddcfb202e653780d9
https://research.wur.nl/en/publications/the-determination-of-the-cholesterol-content-in-ready-to-serve-fo
https://research.wur.nl/en/publications/the-determination-of-the-cholesterol-content-in-ready-to-serve-fo
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.