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- 2015
-
Mark
Chemical composition, digestibility and emulsification properties of octenyl succinic esters of various starches
(
- Contribution to journal › Article
-
Mark
Mineral composition of drinking water and daily uptake
2015) p.25-31(
- Chapter in Book/Report/Conference proceeding › Book chapter
- 2014
-
Mark
Granola bars prepared with Agave tequilana ingredients: Chemical composition and in vitro starch hydrolysis
(
- Contribution to journal › Article
-
Mark
Selective and simultaneous determination of trace bisphenol A and tebuconazole in vegetable and juice samples by membrane-based molecularly imprinted solid-phase extraction and HPLC
(
- Contribution to journal › Article
-
Mark
In memoriam of Nils-Georg Asp
(
- Contribution to journal › Letter
-
Mark
Straightforward rapid spectrophotometric quantification of total cyanogenic glycosides in fresh and processed cassava products.
(
- Contribution to journal › Article
-
Mark
Adsorption of beta-casein to hydrophilic silica surfaces. Effect of pH and electrolyte
(
- Contribution to journal › Article
-
Mark
Enhancing crop shelf life with pollination
(
- Contribution to journal › Article
- 2013
-
Mark
Physicochemical characterisation of dietary fibre components and their ability to bind some process-induced mutagenic heterocyclic amines, Trp-P-1, Trp-P-2, AαC and MeAαC.
(
- Contribution to journal › Article
-
Mark
Identification of high beta-glucan oat lines and localization and chemical characterization of their seed kernel beta-glucans
(
- Contribution to journal › Article
-
Mark
Isotope dilution ESI-LC-MS/MS for quantification of free and total Nε-(1-Carboxymethyl)-l-Lysine and free Nε-(1-Carboxyethyl)-l-Lysine: Comparison of total Nε-(1-Carboxymethyl)-l-Lysine levels measured with new method to ELISA assay in gruel samples.
(
- Contribution to journal › Article
-
Mark
Rapid and direct determination of fructose in food: A new osmium-polymer mediated biosensor
(
- Contribution to journal › Article
-
Mark
Separation and characterization of food macromolecules using field-flow fractionation: A review
(
- Contribution to journal › Scientific review
-
Mark
Effect of the addition of pigeon pea (Cajanus cajan) flour on the chemical, nutritional and sensory quality of cassava bread ("casabe")
(
- Contribution to journal › Article
-
Mark
Food safety and ethical responsibility in a globalized world - the role of private standards
2013) p.471-475(
- Chapter in Book/Report/Conference proceeding › Book chapter
-
Mark
Emulsifying properties of egg yolk
2013) p.69-86(
- Chapter in Book/Report/Conference proceeding › Book chapter
- 2012
-
Mark
Indirect, non-competitive amperometric immunoassay for accurate quantification of calpastatin, a meat tenderness marker, in bovine muscle
(
- Contribution to journal › Article
-
Mark
Pressurised hot water extraction with on-line particle formation by supercritical fluid technology
(
- Contribution to journal › Article
-
Mark
Evaluation of commercial microbial hydrocolloids concerning their effects on plasma lipids and caecal formation of SCFA in mice
(
- Contribution to journal › Article
-
Mark
Cereal grains for nutrition and health benefits: Overview of results from in vitro, animal and human studies in the HEALTHGRAIN project
(
- Contribution to journal › Article
-
Mark
Comparison of molecular and emulsifying properties of gum arabic and mesquite gum using asymmetrical flow field-flow fractionation
(
- Contribution to journal › Article
- 2011
-
Mark
Analysis of carbonyl compounds in sea buckthorn for the evaluation of triglyceride oxidation, by enzymatic hydrolysis and derivatisation methodology
(
- Contribution to journal › Article
-
Mark
Resistant starch in common starchy foods as an alternative to increase dietary fibre intake
(
- Contribution to journal › Scientific review
-
Mark
The effects of salt-curing and salting procedures on the microstructure of cod (Gadus morhua) muscle
(
- Contribution to journal › Article
-
Mark
Effects of different pre-salting methods on protein aggregation during heavy salting of cod fillets
(
- Contribution to journal › Article
-
Mark
Fiber Concentrate from Orange (Citrus sinensis L.) Bagase: Characterization and Application as Bakery Product Ingredient
(
- Contribution to journal › Article
-
Mark
Freeze-thaw stability of mayonnaise type oil-in-water emulsions
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
-
Mark
Interactions between hydrophobically modified starch and egg yolk proteins in solution and emulsions
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
-
Mark
Pigments protect the light harvesting proteins of chloroplast thylakoid membranes against digestion by gastrointestinal proteases
(
- Contribution to journal › Article
-
Mark
Co-adsorption of beta-casein and calcium phosphate nanoclusters (CPN) at hydrophilic and hydrophobic solid-solution interfaces studied by neutron reflectometry
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
-
Mark
Starch affecting anti-staling agents and their function in freestanding and pan-baked bread
(
- Contribution to journal › Article
-
Mark
Influence of dehulling pretreatment on physicochemical properties of Gleditsia sinensis Lam. gum
(
- Contribution to journal › Article
-
Mark
Composition and starch digestibility of whole grain bars containing maize or unripe banana flours
(
- Contribution to journal › Article
- 2010
-
Mark
Antiproliferative effects of sea buckthorn (Hippophae rhamnoides L.) extracts on human colon and liver cancer cell lines
(
- Contribution to journal › Article
- 2008
-
Mark
Effect of colloidal structures on the stability of five flavonoids with different hydrophilicity
(
- Contribution to journal › Article
- 2007
-
Mark
Liquid droplet-like behaviour of whole casein aggregates adsorbed on graphite studied by nanoindentation with AFM
(
- Contribution to journal › Article
-
Mark
Some physical and nutritional characteristics of genetically modified potatoes varying in amylose/amylopectin ratios
(
- Contribution to journal › Article
- 2006
-
Mark
Discussion session on food gels
(
- Contribution to journal › Debate/Note/Editorial
-
Mark
Changes in carbohydrate and glucosinolate composition in white cabbage (Brassica oleracea var. capitata) during blanching and treatment with acetic acid
(
- Contribution to journal › Article
-
Mark
Homogenization-induced degradation of hydrophobically modified starch determined by asymmetrical flow field-flow fractionation and multi-angle light scattering
(
- Contribution to journal › Article
-
Mark
Content of low molecular weight carbohydrates in vining peas (Pisum sativum) related to harvest time, size and brine grade
(
- Contribution to journal › Article
- 2005
-
Mark
The potential of isothermal calorimetry in monitoring and predicting quality changes during processing and storage of minimally processed fruits and vegetables
(
- Contribution to journal › Article
-
Mark
Dietary fibre in fermented oat and barley beta-glucan rich concentrates
(
- Contribution to journal › Article
- 2004
-
Mark
The function of alpha-crystalline emulsifiers on expanding foam surfaces
(
- Contribution to journal › Article
-
Mark
A comparison of the rheological properties of wheat flour dough and its gluten prepared by ultracentrifugation
(
- 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
Comparison of glutathione peroxidase activity, and of total and soluble selenium content in two muscles from chicken, turkey, duck, ostrich and lamb
(
- Contribution to journal › Article
-
Mark
Total antioxidant capacity in different pea (Pisum sativum) varieties after blanching and freezing
(
- Contribution to journal › Article
- 2003
-
Mark
Simultaneous detection of ethanol, glucose and glycerol in wines using PQQ - dependent dehydrogenase based biosensors
(
- Contribution to journal › Article
-
Mark
Competitive protein adsorption between b-casein and b-lactoglobulin during spray-drying: effect of calcium induced association.
(
- Contribution to journal › Article
- 2002
-
Mark
Modification of physicochemical properties of dietary fibre in carrots by mono- and divalent cations
(
- Contribution to journal › Article
-
Mark
Enantioseparation of D- and L-amino acids by a coupled system consisting of an ion-exchange column and a chiral column and determination of D-aspartic acid and D-glutamic acid in soy products
(
- Contribution to journal › Article
- 2000
-
Mark
Cloning arbuscule-related genes from mycorrhizas
(
- Contribution to journal › Article
- 1999
-
Mark
Adsorption of α-, β-, γ- and ω-Gliadins onto Hydrophobic Surfaces
(
- Contribution to journal › Article
- 1996
-
Mark
A Comparative Study of Gelatinization of Cassava and Potato Starch in an Aqueous Lipid Phase (L2) Compared to Water
(
- Contribution to journal › Article
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