Division of Food and Pharma
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- 2003
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Mark
Low glycaemic index (GI) foods improve glucose control in children with type I diabetes.
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- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
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Mark
Total folate content and retention in rosehips (Rosa ssp.) after drying.
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- Contribution to journal › Article
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Mark
Casein imaging using atomic force microscopy
2003) International Symposium on Future Technologies for Food Production and Future Food Scientists p.88-88(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
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Mark
Role of semi-permeable coatings in osmotic dehydration of strawberries
2003) International Symposium on Future Technologies for Food Production and Future Food Scientists p.112-112(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
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Mark
Improvement of Texture by Modifying Processing Conditions
2003) International Conference on Quality in Chains. An Integrated View on Fruit and Vegetable Quality 604. p.277-277(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
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Mark
Comparison of growth characteristics and exopolysaccharide formation of two lactic acid bacteria strains, Pediococcus damnosus 2.6 and Lactobacillus brevis G-77, in an oat-based, non-dairy medium.
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- Contribution to journal › Article
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Mark
Possible mechanism for the effect of the RN-allele on pork tenderness.
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- Contribution to journal › Article
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Mark
Glycaemic and satiating properties of potato products
2003) International Symposium on Future Technologies for Food Production and Future Food Scientists p.99-99(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
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Mark
No difference in body weight loss after 10 weeks' ad libitum low-fat, high-glycemic or low-glycemic index diet.
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
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Mark
Effect of high processing temperatures on the cell membrane integrity of potato tissue
2003) International Symposium on Future Technologies for Food Production and Future Food Scientists p.108-108(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding