Ingegerd Sjöholm
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- 2004
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Mark
Influence of packaging material and storage condition on the sensory quality of broccoli
(
- Contribution to journal › Article
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Mark
Influence of temperature, modified atmosphere packaging, and heat treatment on aroma compounds in broccoli
(
- Contribution to journal › Article
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Mark
Analysis of temperature distribution in potato tissue during blanching and its effect on the absolute residual pectin methylesterase activity
(
- Contribution to journal › Article
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Mark
Osmotic-treatment-induced cell death and osmotic processing kinetics of apples with characterised raw material properties
(
- Contribution to journal › Article
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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
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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
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Mark
Studies on some raw material characteristics in different Swedish apple varieties
(
- Contribution to journal › Article
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Mark
Isothermal calorimetry approach to evaluate tissue damage in carrot slices upon thermal processing
(
- Contribution to journal › Article
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Mark
Effect of tissue wounding on the results from calorimetric measurements of vegetable respiration
(
- Contribution to journal › Article
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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