Department of Food Technology, Engineering and Nutrition
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- 2009
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Mark
Lactoferricin treatment decreases the rate of cell proliferation of a human colon cancer cell line.
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- Contribution to journal › Article
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Mark
Dynamic simulation of emulsion formation in a high pressure homogenizer
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- Contribution to journal › Article
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Mark
Beneficial effects of a Paleolithic diet on cardiovascular risk factors in type 2 diabetes: a randomized cross-over pilot study
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- Contribution to journal › Article
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Mark
Effects of pore spacing on drop size during cross-flow membrane emulsification—A numerical study
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- Contribution to journal › Article
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Mark
Cyanogenic Potential of Roasted Cassava (Manihot esculenta Crantz) roots Rale from Inhambane Province, Mozambique
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- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
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Mark
Metabolomic evaluation of pulsed electric field-induced stress on potato tissue
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- Contribution to journal › Article
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Mark
Effects of cross-flow velocity, capillary pressure and oil viscosity on oil-in-water drop formation from a capillary
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- Contribution to journal › Article
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Mark
Physicochemical Characterization of Simulated Intestinal Fed-State Fluids Containing Lyso-Phosphatidylcholine and Cholesterol
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- Contribution to journal › Article
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Mark
Oral-based controlled release formulations using poly(acrylic acid) microgels.
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- Contribution to journal › Article
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Mark
Bioactive Food Compounds with Cancer Preventing Effects in the Colon Focus on Ferulic Acid, para-Coumaric Acid and Lactoferricin
2009)(
- Thesis › Doctoral thesis (compilation)