Department of Food Technology, Engineering and Nutrition
201 – 210 of 798
- show: 10
- |
- sort: year (new to old)
Close
Embed this list
<iframe src=" "
width=" "
height=" "
allowtransparency="true"
frameborder="0">
</iframe>
- 2012
-
Mark
Chemical composition, antioxidant capacity and content of phenolic compounds in meals collected in hospitals in Bolivia and Sweden
(
- Contribution to journal › Scientific review
-
Mark
Study of the porous structure of white chocolate by confocal Raman microscopy
(
- Contribution to journal › Article
-
Mark
Gas in Scattering Media Absorption Spectroscopy (GASMAS) Detected Persistent Vacuum in Apple Tissue After Vacuum Impregnation
(
- Contribution to journal › Article
-
Mark
Comparison of molecular and emulsifying properties of gum arabic and mesquite gum using asymmetrical flow field-flow fractionation
(
- Contribution to journal › Article
-
Mark
Osmotic processing: Effects of osmotic medium composition on the kinetics and texture of apple tissue
(
- Contribution to journal › Article
-
Mark
Genomic selection in relation to bovine milk composition and processability.
(
- Contribution to journal › Article
-
Mark
Pulsed Electric Field Processing Design
2012) p.1078-1106(
- Chapter in Book/Report/Conference proceeding › Book chapter
-
Mark
Cassava Processing: Safety and Protein Fortification
2012)(
- Thesis › Doctoral thesis (compilation)
-
Mark
Cereal Dietary Fibre - Physicochemical Properties and Suitability for Addition to Low-Fat Meat Products
2012)(
- Thesis › Doctoral thesis (compilation)
-
Mark
Emulsion stabilising capacity of intact starch granules modified by heat treatment or octenyl succinyl succinic anhydride
2012) In (submitted manuscript)(
- Contribution to journal › Article