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- 2010
-
Mark
The effect of heat processing on the functional properties of pectin contained in olive mill wastewater
(
- Contribution to journal › Article
-
Mark
Clarification of high-added value products from olive mill wastewater
(
- Contribution to journal › Article
-
Mark
A study of the recovery of the dietary fibres from olive mill wastewater and the gelling ability of the soluble fibre fraction
(
- Contribution to journal › Article
-
Mark
Recovery and preservation of phenols from olive waste in ethanolic extracts
(
- Contribution to journal › Article
- 2008
-
Mark
Rheological and structural characterization of tomato paste and its influence on the quality of ketchup
(
- Contribution to journal › Article
-
Mark
Heterocyclic amine formation during frying of frozen beefburgers
(
- Contribution to journal › Article
- 2007
-
Mark
Low shear rheology of concentrated tomato products. Effect of particle size and time
(
- Contribution to journal › Article
-
Mark
The influence of the heating rate on the rheological properties and porosity of beef burgers on pan frying
2007) 53rd ICoMST(
- Contribution to conference › Paper, not in proceeding
-
Mark
Multis-Physics Modeling of Radio-Frequency Cooking
2007)(
- Chapter in Book/Report/Conference proceeding › Chapter in report
- 2006
-
Mark
The mechanisms controlling heat and mass transfer on frying of beefburgers. III. Mass transfer evolution during frying
(
- Contribution to journal › Article