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- 2013
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Mark
Simultaneous determination of fragmentation and coalescence rates during pilot-scale high-pressure homogenization
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- Contribution to journal › Article
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Mark
Effect of heat tretment and homogenization on the rheological properties of aqueous parsnip suspensions
(
- Contribution to journal › Article
- 2012
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Mark
Non-intrusive headspace gas measurements by laser spectroscopy – Performance validation by a reference sensor
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- Contribution to journal › Article
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Mark
Adhesion of fermented diary products to packaging materials. Effect of material functionality, storage time, and fat content of the product. An empirical study
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- Contribution to journal › Article
- 2011
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Mark
The use of normal and heat-treated barley flour and waxy barley starch as anti-staling agents in laboratory and industrial baking processes
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- Contribution to journal › Article
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Mark
Theoretical and experimental analyses of drop deformation and break-up in a scale model of a high-pressure homogenizer
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- Contribution to journal › Article
- 2010
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Mark
Monitoring liquid displacement of model and industrial fluids in pipes by in-line ultrasonic rheometry
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- Contribution to journal › Article
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Mark
Clarification of high-added value products from olive mill wastewater
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- Contribution to journal › Article
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Mark
Visual observations and acoustic measurements of cavitation in an experimental model of a high-pressure homogenizer
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- Contribution to journal › Article
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Mark
Post harvest improvement of zeaxanthin content of vegetables
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- Contribution to journal › Article
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Mark
Determination of heat transfer coefficient during high pressure frying of potatoes
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- Contribution to journal › Article
- 2008
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Mark
A dynamic object-oriented model for efficient simulation of microbial reduction in dispersed turbulent flow
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- Contribution to journal › Article
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Mark
Pulsed electric field in combination with vacuum impregnation with trehalose improves the freezing tolerance of spinach leaves
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- Contribution to journal › Article
- 2007
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Mark
CFD simulation and ERT visualization of the displacement of yoghurt by water on industrial scale
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- Contribution to journal › Article
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Mark
Clusters/networks promote food innovations
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- Contribution to journal › Article