Department of Food Technology, Engineering and Nutrition
601 – 610 of 795
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- 2003
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Mark
Effect of high water-holding capacity on the formation of heterocyclic amines in fried beefburgers.
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- Contribution to journal › Article
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Formation of amylose-lipid complexes and effects of temperature treatment. Part 1: Monoglycerides.
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- Contribution to journal › Article
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Folate content in strawberries (Fragina x ananassa): Effects of cultivar, ripeness, year of harvest, storage, and commercial processing.
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- Contribution to journal › Article
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Mark
Mechanisms and prevention of plant tissue collapse during dehydration: A critical review.
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- Contribution to journal › Scientific review
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Mark
Molecular exchange in thermal equilibrium between dissolved and crystalline tripalmitin by NMR
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- Contribution to journal › Article
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On the dispersion and small-amplitude oscillation measurements of high amylopectin potato starch.
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- Contribution to journal › Article
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Mark
Formation of amylose-lipid complexes and effects of temperature treatment. Part 2. Fatty acids.
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- Contribution to journal › Article
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Polymeric ultrafiltration membranes and surfactants.
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- Contribution to journal › Scientific review
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Gelatinisation characteristics of cassava starch settled in the presence of different chemicals
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- Contribution to journal › Article
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Mixing in industrial Rushton turbine-agiated rectors under aerated conditions.
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- Contribution to journal › Article