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- 2005
-
Mark
Use of isothermal calorimetry to monitor and predict quality and shelf-life of minimally processed fruits and vegetables
(
- Contribution to journal › Article
-
Mark
Sensory perception of salad dressings with varying fat content, oil droplet size, and degree of aggregation
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
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Mark
Relation between sensory texture properties and exopolysaccharide distribution in set and in stirred yoghurts produced with different starter cultures
(
- Contribution to journal › Article
-
Mark
Loss Minimisation in Dynamic Food Processes
2005)(
- Thesis › Doctoral thesis (compilation)
-
Mark
Effects of Pulsed Electric Fields on Plant Tissue
2005) In J of Food Engineering(
- Thesis › Doctoral thesis (monograph)
-
Mark
Drop Break-up in High-Pressure Homogenisers
2005)(
- Thesis › Doctoral thesis (compilation)
-
Mark
Jet Impingement and Infrared Heating of Cylindrical Foods. Flow and Heat Transfer Studies
2005)(
- Thesis › Doctoral thesis (compilation)
-
Mark
The impact of mass transfer and interfacial expansion rate on droplet size in membrane emulsification processes
(
- Contribution to journal › Article
-
Mark
Plasmin activity in UHT milk produced by direct systems
2005) IDF International Symposium on Indigenous Enzymes in Milk In IDF International Symposium on Indigenous Enzymes in Milk(
- Contribution to journal › Published meeting abstract
-
Mark
The sensory perception of salad dressings with varying fat content, oil droplet size, width and degree of aggregation
(
- Contribution to journal › Published meeting abstract