Ingegerd Sjöholm
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- 2005
-
Mark
The mechanisms controlling heat and mass transfer on frying of beef burgers in a double-sided pan fryer
2005)(
- Contribution to conference › Paper, not in proceeding
-
Mark
Tissue damage in heated carrot slices. Comparing mild hot water blanching and infrared heating
(
- Contribution to journal › Article
-
Mark
The mechanisms controlling heat and mass transfer on frying of beetburgers. I. The influence of the composition and comminution of meat raw material
(
- Contribution to journal › Article
-
Mark
Use of isothermal calorimetry to monitor and predict quality and shelf-life of minimally processed fruits and vegetables
(
- Contribution to journal › Article
- 2004
-
Mark
Addition of Various Carbohydrates to Beef Burgers Affects the Formation of Heterocyclic Amines during Frying
(
- Contribution to journal › Article
-
Mark
Influence of packaging material and storage condition on the sensory quality of broccoli
(
- Contribution to journal › Article
-
Mark
Effects of modified atmosphere on shelf-life of carrot juice
(
- Contribution to journal › Article
-
Mark
Influence of temperature, modified atmosphere packaging, and heat treatment on aroma compounds in broccoli
(
- Contribution to journal › Article
-
Mark
Influence of cold acclimation on the mechanical strength of carrot (Daucus carota L.) tissue
(
- Contribution to journal › Article
-
Mark
Changes in the carrot (Daucus carota L. cv. Nerac) cell wall during storage
(
- Contribution to journal › Article
-
Mark
Factors affecting quality and postharvest properties of vegetables: Integration of water relations and metabolism
(
- Contribution to journal › Article
-
Mark
Applying biochemical and physiological principles in the industrial freezing of vegetables: a case study on carrots
(
- Contribution to journal › Letter
-
Mark
Osmotic-treatment-induced cell death and osmotic processing kinetics of apples with characterised raw material properties
(
- Contribution to journal › Article
-
Mark
Effects of type of packaging material on shelf-life of fresh broccoli by means of changes in weight, colour and texture
(
- Contribution to journal › Article
-
Mark
Analysis of temperature distribution in potato tissue during blanching and its effect on the absolute residual pectin methylesterase activity
(
- Contribution to journal › Article
-
Mark
Effect of tissue wounding on the results from calorimetric measurements of vegetable respiration
(
- Contribution to journal › Article
-
Mark
Antioxidants, low molecular weight carbohydrates, and total antioxidant capacity in strawberries (Fragaria x ananassa): Effects of cultivar, ripening, and storage
(
- Contribution to journal › Article
-
Mark
Studies on some raw material characteristics in different Swedish apple varieties
(
- Contribution to journal › Article
-
Mark
Isothermal calorimetry approach to evaluate tissue damage in carrot slices upon thermal processing
(
- Contribution to journal › Article
-
Mark
The mechanisms controlling heat and mass transfer on frying of Beefburgers in a double-sided pan fryer
2004) International Conference Engineering and Food 9(
- Contribution to conference › Paper, not in proceeding
- 2003
-
Mark
Mechanisms and prevention of plant tissue collapse during dehydration: A critical review.
(
- Contribution to journal › Scientific review
-
Mark
Effect of high water-holding capacity on the formation of heterocyclic amines in fried beefburgers.
(
- Contribution to journal › Article
-
Mark
Total folate content and retention in rosehips (Rosa ssp.) after drying.
(
- Contribution to journal › Article
-
Mark
Heat and mass transfer during frying of beefburgers
2003) International Symposium on Future Technologies for Food Production and Future Food Scientists p.109-109(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
-
Mark
Biochemical aspects of carrot processing
2003) International Symposium on Future Technologies for Food Production and Future Food Scientists p.87-87(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
-
Mark
Isothermal calorimetry, applied on shelf-life determination for development of fresh juice
2003) International Symposium on Future Technologies for Food Production and Future Food Scientists p.94-94(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
-
Mark
Cold acclimation of carrots during storage mechanical properties and antifreezing protein.
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
-
Mark
Folate content in strawberries (Fragina x ananassa): Effects of cultivar, ripeness, year of harvest, storage, and commercial processing.
(
- Contribution to journal › Article
-
Mark
The effect of packaging material on the sensory properties of broccoli.
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
-
Mark
Role of semi-permeable coatings in osmotic dehydration of strawberries
2003) International Symposium on Future Technologies for Food Production and Future Food Scientists p.112-112(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
-
Mark
Improvement of Texture by Modifying Processing Conditions
2003) International Conference on Quality in Chains. An Integrated View on Fruit and Vegetable Quality 604. p.277-277(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
-
Mark
The Effects of Packaging Material on Sensory Properties of Broccoli
(
- Contribution to journal › Published meeting abstract
-
Mark
Influence of packaging material and storage temperature on texture, colour, and weight of broccoli.
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
-
Mark
Effect of high processing temperatures on the cell membrane integrity of potato tissue
2003) International Symposium on Future Technologies for Food Production and Future Food Scientists p.108-108(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
- 2002
-
Mark
Heat and mass transfer in chicken breasts - effect on PhIP formation
(
- Contribution to journal › Article
- 1999
-
Mark
Effect of processing on major flavonoids in processed onions, green beans, and peas
(
- Contribution to journal › Article
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