121 – 130 of 255
- show: 10
- |
- sort: year (new to old)
Close
Embed this list
<iframe src=" "
width=" "
height=" "
allowtransparency="true"
frameborder="0">
</iframe>
- 2018
-
Mark
Barley Products of Different Fiber Composition Selectively Change Microbiota Composition in Rats
(
- Contribution to journal › Article
-
Mark
The hurdle approach-A holistic concept for controlling food safety risks associated with pathogenic bacterial contamination of leafy green vegetables. A review
(
- Contribution to journal › Scientific review
-
Mark
Probing downstream olive biophenol secoiridoids
(
- Contribution to journal › Article
-
Mark
Hydrophilization of bixin by lipase-catalyzed transesterification with sorbitol
(
- Contribution to journal › Article
-
Mark
Beyond the Pale (Ale) : An exploration of the sustainability priorities and innovative measures in the craft beer sector
(
- Contribution to journal › Article
-
Mark
The impact of newly produced protein and dietary fiber rich fractions of yellow pea (Pisum sativum L.) on the structure and mechanical properties of pasta-like sheets
(
- Contribution to journal › Article
-
Mark
Characteristics and functionality of appetite-reducing thylakoid powders produced by three different drying processes
(
- Contribution to journal › Article
-
Mark
Incorporation of whole blue maize flour increases antioxidant capacity and reduces in vitro starch digestibility of gluten-free pasta
(
- Contribution to journal › Article
-
Mark
Structure dependent antioxidant capacity of phlorotannins from Icelandic Fucus vesiculosus by UHPLC-DAD-ECD-QTOFMS
(
- Contribution to journal › Article
-
Mark
Food security in Europe
2018) p.116-138(
- Chapter in Book/Report/Conference proceeding › Book chapter