Division of Food and Pharma
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- 2022
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Mark
Mat- och måltidskultur – en introduktion
2022) In Måltidskunskap : Culinary arts and meal science(
- Book/Report › Report
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Mark
A criterion for when an emulsion drop undergoing turbulent deformation has reached a critically deformed state
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- Contribution to journal › Article
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Mark
Antiinflammatory and Anticancer Properties of Grewia asiatica Crude Extracts and Fractions : A Bioassay-Guided Approach
(
- Contribution to journal › Article
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Mark
A Review of Cooking of Potatoes (Solanum tuberosum L.) Served in Large-Scale Food-Service Systems, Including Industrial Pre-Treatments
(
- Contribution to journal › Scientific review
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Mark
Cross-Feeding and Enzymatic Catabolism for Mannan-Oligosaccharide Utilization by the Butyrate-Producing Gut Bacterium Roseburia hominis A2-183
(
- Contribution to journal › Article
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Mark
Identification and Mapping of Three Distinct Breakup Morphologies in the Turbulent Inertial Regime of Emulsification—Effect of Weber Number and Viscosity Ratio
(
- Contribution to journal › Article
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Mark
Indigestible fraction of guava fruit : Phenolic profile, colonic fermentation and effect on HT-29 cells
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- Contribution to journal › Article
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Mark
Pregelatinised amaranth flour as an ingredient for low-fat gluten-free cakes
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- Contribution to journal › Article
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Mark
Protein extraction from cold-pressed hempseed press cake : From laboratory to pilot scale
(
- Contribution to journal › Article
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Mark
Tactile friction of topical creams and emulsions : Friction measurements on excised skin and VitroSkin® using ForceBoard™
(
- Contribution to journal › Article