Ann-Charlotte Eliasson (Former)

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2020
Mark Wheat starch structure and bread quality
Eliasson, A. C. ^LU (2020) p.137-167
- Chapter in Book/Report/Conference proceeding › Book chapter
2019
Mark Water and Thermal Properties Characterized in Phases of Wheat Flour Dough during Thawing and Baking Conditions
Perez, Sander ^LU ; Rojas, Cinthia Carola ; Eliasson, Ann-Charlotte ^LU and Sjöö, Malin ^LU (2019) In Advances in Food Science and Engineering 3(3). p.48-62
- Contribution to journal › Article
2017
Mark Starch : Physicochemical and functional aspects
Eliasson, Ann Charlotte ^LU (2017) p.479-578
- Chapter in Book/Report/Conference proceeding › Book chapter
Mark Carbohydrates in food
Eliasson, Ann Charlotte ^LU (2017)
- Book/Report › Anthology (editor)
Mark Preface
Eliasson, Ann Charlotte ^LU (2017)
- Chapter in Book/Report/Conference proceeding › Foreword/Postscript
2016
Mark The effect of baking and enzymatic treatment on the structural properties of wheat starch
Fuentes, Catalina ^LU ; Zielke, Claudia ^LU ; Prakash, Manish ; Kumar, Puneeth ; Peñarrieta, J. Mauricio ; Eliasson, Ann Charlotte ^LU and Nilsson, Lars ^LU (2016) In Food Chemistry 213. p.768-774
- Contribution to journal › Article
2015
Mark Advanced fiber tracking in early acquired brain injury causing cerebral palsy
Lennartsson, Finn ^LU ; Holmström, L. ^LU ; Eliasson, A. C. ^LU ; Flodmark, O. ; Forssberg, H. ; Tournier, J. D. and Vollmer, B. (2015) In American Journal of Neuroradiology 36(1). p.181-187
- Contribution to journal › Article
2014
Mark The effects of cereal additives in low-fat sausages and meatballs. Part 2: Rye bran, oat bran and barley fibre.
Petersson, Karin ^LU ; Godard, Ophélie ; Eliasson, Ann-Charlotte ^LU and Tornberg, Eva ^LU (2014) In Meat Science 96(1). p.503-508
- Contribution to journal › Article
Mark The effects of cereal additives in low-fat sausages and meatballs. Part 1: Untreated and enzyme-treated rye bran.
Petersson, Karin ^LU ; Godard, Ophélie ; Eliasson, Ann-Charlotte ^LU and Tornberg, Eva ^LU (2014) In Meat Science 96(1). p.423-428
- Contribution to journal › Article
2013
Mark Sensory Perception of Rye Bran Particles of Varying Size and Concentration in a Viscous Phase
Petersson, Karin ^LU ; Eliasson, Ann-Charlotte ^LU ; Tornberg, Eva ^LU and Bergenståhl, Björn ^LU (2013) In Journal of Texture Studies 44(6). p.459-467
- Contribution to journal › Article

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