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- 2004
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Mark
Process for the Assessment of Scientific Support for Claims on Foods (PASSCLAIM) Phase Two: Moving forward
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- Contribution to journal › Letter
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Mark
Gel formation in mixtures of amylose and high amylopectin potato starch
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- Contribution to journal › Article
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Mark
A comparison of the rheological properties of wheat flour dough and its gluten prepared by ultracentrifugation
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- Contribution to journal › Article
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Mark
Phase behavior of the monoolein-water system - The effects of addition of the hydrocarbon 1,8-cineole and supercritical carbon dioxide
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- Contribution to journal › Article
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Mark
Heat-Induced Redistribution of Disulfide Bonds in Milk Proteins. 1. Bovine beta-Lactoglobulin
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- Contribution to journal › Article
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Mark
Effects of modified atmosphere on shelf-life of carrot juice
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- Contribution to journal › Article
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Mark
Recrystallisation behaviour of native and processed waxy maize starch in relation to the molecular characteristics
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- Contribution to journal › Article
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Mark
Nanospray mass spectrometry with indirect conductive graphite coating
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- Contribution to journal › Article
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Mark
Effect of genetic variation on the tryptic hydrolysis of bovine beta-lactoglobulin A, B, and C
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- Contribution to journal › Article
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Mark
Blue cotton, Blue Rayon and Blue Chitin in the analysis of heterocyclic aromatic amines - a review
(
- Contribution to journal › Scientific review