Division of Food and Pharma
1411 – 1420 of 1735
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- 2003
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Mark
Sourdough fermentation as a means of optimizing the glycaemic index of bread
2003) 2nd International Symposium on Sourdough(
- Contribution to conference › Abstract
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Mark
Improvement of the metabolic features of bread by use of organic acids
2003) International Symposium on Future Technologies for Food Production and Future Food Scientists(
- Contribution to conference › Abstract
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Mark
Food factors affecting the glycaemic index of foods. Can we expect different effects of different low GI foods?
2003) “Glycemic Index – what are we trying to quantify and what are we really measuring”(
- Contribution to conference › Abstract
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Mark
Characterisation of Food Associated Bacteria by DNA based Methods, with Special Reference to Enterobacteriaceae
2003)(
- Thesis › Doctoral thesis (compilation)
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Mark
Modulating the glycaemic index - importance of dietary fibre and other food properties
2003)(
- Contribution to conference › Paper, not in proceeding
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Mark
Modelling of Jet impingement Heat Transfer for Cooling of Cylindrical Foods
2003)(
- Thesis › Licentiate thesis
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Mark
Insulinogenic properties of milk
2003) International Symposium on Future Technologies for Food Production and Future Food Scientists(
- Contribution to conference › Abstract
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Mark
Binding of heterocyclic amines to dietary fibres in vitro
2003) 2nd International Workshop on “Analytical, chemical and biological relevance of heterocyclic aromatic amines(
- Contribution to conference › Abstract
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Mark
Food Factors Modulating the Glycaemic Response, Glucose Tolerance and Colonic Short-Chain Fatty Acid Levels
2003) Vitafoods International Conference, 2003(
- Contribution to conference › Abstract
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Mark
Rheological properties of wheat flour dough and gluten. Effect of water content and native lipids.
2003)(
- Thesis › Licentiate thesis