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2012
Mark The anti-staling effect of pre-gelatinized flour and emulsifier in gluten-free bread
Purhagen, Jeanette ^LU ; Sjöö, Malin ^LU and Eliasson, Ann-Charlotte ^LU (2012) In European Food Research and Technology 235(2). p.265-276
- Contribution to journal › Article
2004
Mark Effects of type of packaging material on shelf-life of fresh broccoli by means of changes in weight, colour and texture
Jacobsson, A ; Nielsen, T and Sjöholm, Ingegerd ^LU (2004) In European Food Research and Technology 218(2). p.157-163
- Contribution to journal › Article
2002
Mark Carotenoids from tomatoes inhibit heterocyclic amine formation
Vitaglione, P ; Monti, SM ; Ambrosino, P ; Skog, Kerstin ^LU and Fogliano, V (2002) In European Food Research and Technology 215(2). p.108-113
- Contribution to journal › Article
Mark Heat and mass transfer in chicken breasts - effect on PhIP formation
Persson, E ; Sjöholm, Ingegerd ^LU and Skog, Kerstin ^LU (2002) In European Food Research and Technology 214(6). p.455-459
- Contribution to journal › Article
Mark Texture promoting capacity and EPS formation by lactic acid bacteria in three different oat-based non-dairy media
Mårtensson, Olof ^LU ; Öste, Rickard ^LU and Holst, Olle ^LU (2002) In European Food Research and Technology 214(3). p.232-236
- Contribution to journal › Article

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