Division of Food and Pharma
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- 2005
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Mark
Vinegar supplementation lowers glucose and insulin responses and increases satiety after a bread meal in healthy subjects
(
- Contribution to journal › Article
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Mark
Glycaemic index methodology
(
- Contribution to journal › Scientific review
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Mark
The mechanisms controlling heat and mass transfer on frying of beetburgers. I. The influence of the composition and comminution of meat raw material
(
- Contribution to journal › Article
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Mark
An improved numerical method of calculating the striation thinning in static mixers
(
- Contribution to journal › Article
-
Mark
An electronic tongue in the dairy industry
(
- Contribution to journal › Article
-
Mark
Glycaemic Index. From research to nutrition recommendations?
2005) Nordic seminar on Glycaemic Index; from research to nutrition recommendations(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
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Mark
Dynamic modelling of the deformation of a drop in a four-roll mill
(
- Contribution to journal › Article
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Mark
Effects of heat on meat proteins - Implications on structure and quality of meat products
(
- Contribution to journal › Article
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Mark
Formation of amyloid-like fibrils upon limited proteolysis of bovine alpha-lactalbumin
(
- Contribution to journal › Article
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Mark
Dietary fibre in fermented oat and barley beta-glucan rich concentrates
(
- Contribution to journal › Article