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2000
Mark Competitive Protein Adsorption during Spray-drying
Landström, Karin ^LU (2000)
- Thesis › Doctoral thesis (compilation)
Mark Lipid bilayers versus monolayers- Sponge phases and skin lipid domains
Ekelund, Katarina ^LU (2000)
- Thesis › Doctoral thesis (compilation)
Mark An Examination of the Possibility of Lowering the Glycemic Index of Oat and Barley Flakes by Minimal Processing
Granfeldt, Yvonne ^LU ; Eliasson, Ann-Charlotte ^LU and Björck, Inger ^LU (2000) In Journal of Nutrition 130(9). p.2207-2214
- Contribution to journal › Article
Mark Optimisation and scale-up of pervaporation for the recovery of aroma compounds in the food industry
Lipnizki, Frank ^LU ; Olsson, Jenny ^LU and Trägårdh, Gun ^LU (2000) Euromembrane 2000 p.340-341
- Contribution to conference › Abstract
Mark Influence of impeller type on the flow and mixing in a stirred reactor
Revstedt, Johan ^LU ; Fuchs, Laszlo ^LU ; Kovács, Tamás ^LU and Trägårdh, Christian ^LU (2000) In AIChE Journal 46(12). p.2373-2382
- Contribution to journal › Article
Mark Rectangular solid domains in ceramide-cholesterol monolayers - 2D crystals
Ekelund, K. ^LU ; Eriksson, L. and Sparr, E. ^LU (2000) In Biochimica et Biophysica Acta - Biomembranes 1464(1).
- Contribution to journal › Article
1999
Mark Bacteriological Hygiene in the Production of Pasteurised Milk
Eneroth, Åsa ^LU (1999)
- Thesis › Doctoral thesis (compilation)
Mark Mixing patterns in Rushton-turbine-agitated reactors
Guillard, Fabrice ^LU (1999)
- Thesis › Doctoral thesis (compilation)
Mark Fouling and cleaning of solid surfaces. The influence of surface characteristics and operating conditions
Karlsson, Camilla ^LU (1999)
- Thesis › Doctoral thesis (compilation)
Mark Effect of processing on major flavonoids in processed onions, green beans, and peas
Ewald, Catarina ; Fjelkner-Modig, Stina ; Johansson, Katarina ; Sjöholm, Ingegerd ^LU and Åkesson, Björn ^LU (1999) In Food Chemistry 64(2). p.231-235
- Contribution to journal › Article

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your query:: Remove department: Department of Food Technology, Engineering and Nutrition