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- 2022
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Mark
Mat- och måltidskultur – en introduktion
2022) In Måltidskunskap : Culinary arts and meal science(
- Book/Report › Report
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Mark
Cyclic l-lactide synthesis from lignocellulose biomass by biorefining with complete inhibitor removal and highly simultaneous sugars assimilation
(
- Contribution to journal › Article
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Mark
Structural and immunoendocrine remodeling in gut, pancreas and thymus in weaning rats fed powdered milk diets rich in Maillard reactants
(
- Contribution to journal › Article
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Mark
Irradiation Induces Tuft Cell Hyperplasia and Myenteric Neuronal Loss in the Absence of Dietary Fiber in a Mouse Model of Pelvic Radiotherapy
(
- Contribution to journal › Article
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Mark
Varying Dietary Component Ratios and Lingonberry Supplementation May Affect the Hippocampal Structure of ApoE–/– Mice
(
- Contribution to journal › Article
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Mark
New Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus strains : well tolerated and improve infant microbiota
(
- Contribution to journal › Article
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Mark
Indigestible fraction of guava fruit : Phenolic profile, colonic fermentation and effect on HT-29 cells
(
- Contribution to journal › Article
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Mark
Pregelatinised amaranth flour as an ingredient for low-fat gluten-free cakes
(
- Contribution to journal › Article
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Mark
Asymmetrical Flow Field-Flow Fractionation in the Separation, Characterization and Application of Wine Particle Matter
2022)(
- Thesis › Doctoral thesis (compilation)
-
Mark
Pilot-Scale Protein Recovery from Cold-Pressed Rapeseed Press Cake : Influence of Solids Recirculation
(
- Contribution to journal › Article