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- 2023
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Mark
Fermentation of the Brown Seaweed Alaria esculenta by a Lactic Acid Bacteria Consortium Able to Utilize Mannitol and Laminari-Oligosaccharides
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- Contribution to journal › Article
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Mark
Comparison of the Chemical Composition of Six Canihua (Chenopodium pallidicaule) Cultivars Associated with Growth Habits and after Dehulling
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- Contribution to journal › Article
- 2022
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Mark
Perceptions and Attitudes about Eating with the Fingers-An Explorative Study among Older Adults with Motoric Eating Difficulties, Relatives and Professional Caregivers
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- Contribution to journal › Article
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Mark
Food waste to new food : Risk assessment and microbial community analysis of anaerobic digestate as a nutrient source in hydroponic production of vegetables
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- Contribution to journal › Article
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Mark
Innovatively processed quinoa (Chenopodium quinoa Willd.) food : chemistry, structure and end-use characteristics
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- Contribution to journal › Article
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Mark
Mat- och måltidskultur – en introduktion
2022) In Måltidskunskap : Culinary arts and meal science(
- Book/Report › Report
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Mark
Effect of Microwave Heat Processing on Nutritional Indices, Antinutrients, and Sensory Attributes of Potato Powder-Supplemented Flatbread
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- Contribution to journal › Article
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Mark
Production of Sustainable Proteins Through the Conversion of Insects to Proteins Using Beauveria bassiana Cultures
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- Contribution to journal › Article
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Mark
Comparative immunomodulatory effects in mice and in human dendritic cells of five bacterial strains selected for biocontrol of leafy green vegetables
2022) In Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association 165.(
- Contribution to journal › Article
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Mark
IgG Binds Escherichia coli Serine Protease EspP and Protects Mice From E. coli O157:H7 Infection
(
- Contribution to journal › Article