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- 2022
-
Mark
Influence of dietary fibers and particle size distribution on food rheology
(2022) p.261-294
- Chapter in Book/Report/Conference proceeding › Book chapter
- 2021
-
Mark
Processed meat products with added plant antioxidants affect the microbiota and immune response in C57BL/6JRj mice with cyclically induced chronic inflammation
- Contribution to journal › Article
- 2020
-
Mark
Lipid oxidation inhibition capacity of plant extracts and powders in a processed meat model system
- Contribution to journal › Article
- 2019
-
Mark
Lipid oxidation inhibition capacity of 11 plant materials and extracts evaluated in highly oxidised cooked meatballs
- Contribution to journal › Article
- 2018
-
Mark
The influence of convection drying on the physicochemical properties of yacón (Smallanthus sonchifolius)
- Contribution to journal › Article
- 2017
-
Mark
Antioxidant capacity and major phenol compounds of horticultural plant materials not usually used
- Contribution to journal › Article
- 2016
-
Mark
Application of CFD–Based Correction Factors to Increase the Accuracy of Flow Curve Determination in a Couette Rheometer
- Contribution to journal › Article
-
Mark
Influence of Fibers and Particle Size Distribution on Food Rheology
(2016) p.177-208
- Chapter in Book/Report/Conference proceeding › Book chapter
- 2015
-
Mark
Numerical correction factors of the Couette inverse problem in a Herschel-Bulkley fluid
- Contribution to conference › Abstract
- 2014
-
Mark
The effects of cereal additives in low-fat sausages and meatballs. Part 2: Rye bran, oat bran and barley fibre.
- Contribution to journal › Article
