Division of Food and Pharma
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- 2005
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Mark
Fermented, ropy, oat-based products reduce cholesterol levels and stimulate the bifidobacteria flora in humans
(
- Contribution to journal › Article
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Mark
Visualization of the drop deformation and break-up process in a high pressure homogenizer
(
- Contribution to journal › Article
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Mark
Gel formation in mixtures of hydrophobically modified potato and high amylopectin potato starch
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- Contribution to journal › Article
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Mark
Competitive adsorption between beta-casein or beta-lactoglobulin and model milk membrane lipids at oil-water interfaces
(
- Contribution to journal › Article
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Mark
The potential of isothermal calorimetry in monitoring and predicting quality changes during processing and storage of minimally processed fruits and vegetables
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- Contribution to journal › Article
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Mark
The mechanisms controlling heat and mass transfer on frying of beefburgers. Part 2: The influence of the pan temperature and patty diameter
(
- Contribution to journal › Article
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Mark
Tissue damage in heated carrot slices. Comparing mild hot water blanching and infrared heating
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- Contribution to journal › Article
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Mark
Femteklassprojektet - rekrytering och samtidig kompetensutveckling
2005) LTHs 3:e Pedagogiska inspirationskonferens, 2005(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
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Mark
Starch in Processed Potatoes -Influence of Tuber Structure, Thermal Treatments and Amylose/Amylopectin Ratio
2005)(
- Thesis › Doctoral thesis (compilation)
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Mark
Membrane emulsification: modelling interfacial and geometric effects on droplet size
2005)(
- Thesis › Doctoral thesis (monograph)