Department of Food Technology, Engineering and Nutrition
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- 2015
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Mark
Heat-induced aggregation of thylakoid membranes affect their interfacial properties.
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- Contribution to journal › Article
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Mark
The Loss of Aroma Components of the Fruit of Vangueria infausta L. (African Medlar) After Convective Drying
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- Contribution to journal › Article
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Mark
Development and evaluation of methods for starch dissolution using asymmetrical flow field-flow fractionation. Part I: Dissolution of amylopectin.
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- Contribution to journal › Article
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Mark
Aroma characterisation and retention after heat treatment and drying of fruits using extraction and GC-MS analysis
2015)(
- Thesis › Doctoral thesis (compilation)
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Mark
What is the role of traditional fermented foods to prevent heat stress at work?
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- Contribution to journal › Published meeting abstract
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Mark
Utilization of Wild Fruit in Mozambique – Drying of Vangueria infausta (African medlar)
2015)(
- Thesis › Doctoral thesis (compilation)
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Mark
Emulsion formation and stability - Impact of the dispersed state of the emulsifier on emulsification
2015)(
- Thesis › Doctoral thesis (compilation)
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Mark
Exploring the functionality of coconut proteins
2015)(
- Thesis › Doctoral thesis (compilation)
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Mark
Nutritional effects of barley products — Mechanisms of action in the intestinal tract
2015)(
- Thesis › Doctoral thesis (compilation)
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Mark
Chemical analysis to promote the use of wild fruits from Mozambique
2015)(
- Thesis › Doctoral thesis (compilation)