Division of Food and Pharma
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- 2011
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A water-soluble fraction from a by-product of wheat increases the formation of propionic acid in rats compared with diets based on other by-product fractions and oligofructose.
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- Contribution to journal › Article
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Gut Microbiota and Inflammation
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- Contribution to journal › Scientific review
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Gastrointestinal Release of beta-Glucan and Pectin Using an In Vitro Method
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- Contribution to journal › Article
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Effect of steam cooking on the residual enzymatic activity of potatoes cv. Agria
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- Contribution to journal › Article
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Comparison of (GTG)(5)-oligonucleotide and ribosomal intergenic transcribed spacer (ITS)-PCR for molecular typing of Klebsiella isolates
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- Contribution to journal › Article
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Mark
Flavonoids – Precipitation Kinetics and Interaction with Surfactant Micelles
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- Contribution to journal › Article
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Mark
Heat-treated and homogenised potato pulp suspensions as additives in low-fat sausages
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- Contribution to journal › Article
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PHYSICOCHEMICAL CHARACTERIZATION OF FRUIT AND VEGETABLE FIBER SUSPENSIONS. I: EFFECT OF HOMOGENIZATION
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- Contribution to journal › Article
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The antiproliferative effect of dietary fibre phenolic compounds ferulic acid and p-coumaric acid on the cell cycle in Caco-2 cells
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- Contribution to journal › Article
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Mark
Chloroplast thylakoids reduce glucose uptake and decrease intestinal macromolecular permeability.
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- Contribution to journal › Article