Department of Food Technology, Engineering and Nutrition
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- 2020
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Mark
Lingonberries and their two separated fractions differently alter the gut microbiota, improve metabolic functions, reduce gut inflammatory properties, and improve brain function in ApoE−/− mice fed high-fat diet
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- Contribution to journal › Article
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Mark
Separation and zeta-potential determination of proteins and their oligomers using electrical asymmetrical flow field-flow fractionation (EAF4)
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- Contribution to journal › Article
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Mark
Genetic parameters for noncoagulating milk, milk coagulation properties, and detailed milk composition in Swedish Red Dairy Cattle
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- Contribution to journal › Article
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Mark
Coronakrisen har skapat ett fönster för möjligheter
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- Contribution to specialist publication or newspaper › Specialist publication article
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Mark
An investigation of the enzymatic cleavage of κ-casein in non-coagulating milk
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- Contribution to journal › Article
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Mark
Commercial infant cereals contain high concentrations of endotoxins and viable Bacillus spp.
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- Contribution to journal › Article
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Mark
Interaction between Myricetin Aggregates and Lipase under Simplified Intestinal Conditions
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- Contribution to journal › Article
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Mark
Vesicular structures formed from barley wort proteins and iso-humulone
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- Contribution to journal › Article
- 2019
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Mark
Food waste accounting methodologies : Challenges, opportunities, and further advancements
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- Contribution to journal › Scientific review
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Mark
Can high-pressure homogenization cause thermal degradation to nutrients?
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- Contribution to journal › Article
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Mark
Water and Thermal Properties Characterized in Phases of Wheat Flour Dough during Thawing and Baking Conditions
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- Contribution to journal › Article
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Mark
NextFood Sustainability Impact Framework
2019)(
- Book/Report › Report
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Mark
EFFECT OF LOW AND HIGH FAT DIETS ON THE HIPPOCAMPAL STRUCTURE IN APOE -/- KNOCKOUT MICE
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- Contribution to journal › Article
- 2018
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Mark
Probiotic fruit beverages with different polyphenol profiles attenuated early insulin response
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- Contribution to journal › Article
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Mark
The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat Mayonnaise
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- Contribution to journal › Article
- 2017
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Mark
Combined emulsifying capacity of polysaccharide particles of different size and shape
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- Contribution to journal › Article
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Mark
Entrapment of air during imbibition of agglomerated powder beds
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- Contribution to journal › Article
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Mark
The morphology and internal composition of dried particles from whole milk-From single droplet to full scale drying
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- Contribution to journal › Article
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Mark
Characterization of a water soluble, hyperbranched arabinogalactan from yacon (Smallanthus sonchifolius) roots
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- Contribution to journal › Article
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Mark
Distribution functions of magnetic nanoparticles determined by a numerical inversion method
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- Contribution to journal › Article