Division of Food and Pharma
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- 2005
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Mark
Colour photographs for estimation of heterocyclic amine intake from fried pork chops of different RN genotypes indicate large variations
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- Contribution to journal › Article
- 2004
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Mark
Analysis of heterocyclic amines in food products: interlaboratory studies
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- Contribution to journal › Article
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Mark
Probiotics in gastric and intestinal disorders as functional food and medicine
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- Contribution to journal › Article
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Mark
A comparison of the mixing characteristics in single- and two-phase grid-generated turbulent flow systems
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- Contribution to journal › Article
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Mark
Addition of Various Carbohydrates to Beef Burgers Affects the Formation of Heterocyclic Amines during Frying
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- Contribution to journal › Article
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Mark
The function of alpha-crystalline emulsifiers on expanding foam surfaces
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- Contribution to journal › Article
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Mark
A comparison of the rheological properties of wheat flour dough and its gluten prepared by ultracentrifugation
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- Contribution to journal › Article
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Mark
Process for the Assessment of Scientific Support for Claims on Foods (PASSCLAIM) Phase Two: Moving forward
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- Contribution to journal › Letter
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Mark
Gel formation in mixtures of amylose and high amylopectin potato starch
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- Contribution to journal › Article
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Mark
Phase behavior of the monoolein-water system - The effects of addition of the hydrocarbon 1,8-cineole and supercritical carbon dioxide
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- Contribution to journal › Article