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2023
Mark Structural formation during bread baking in a combined microwave-convective oven determined by sub-second in-situ synchrotron X-ray microtomography
Schott, Florian ^LU ; Isaksson, Sven ; Larsson, Emanuel ^LU ; Marone, Federica ; Öhgren, Camilla ; Röding, Magnus ; Hall, Stephen ^LU ; Lorén, Niklas ; Mokso, Rajmund ^LU and Raaholt, Birgitta Wäppling (2023) In Food Research International 173.
- Contribution to journal › Article
2021
Mark BREAD PROPERTIES AND BAKING TECHNOLOGY - PREPARATIONS FOR AN INSITU TIME-RESOLVED 4D SYNCHROTRON X-RAY TOMOGRAPHY STUDY USING A COMBINATION MICROWAVE OVEN
Isaksson, S. ; Thorén, M. ; Larsson, E. ^LU ; Lorén, N. ; Öhgren, C. ; Rydholm, T. ; Mokso, R. ^LU ; Marone Welford, F. ; Schott, F. ^LU and Hall, S. ^LU , et al. (2021) 18th International Conference on Microwave and High Frequency Applications, AMPERE 2021 p.31-31
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
2019
Mark Estimating convective heat transfer coefficients and uncertainty thereof using the general uncertainty management (GUM) framework
Håkansson, Andreas ^LU (2019) In Journal of Food Engineering 263. p.53-62
- Contribution to journal › Article
2017
Mark Kazachstania gamospora and Wickerhamomyces subpelliculosus : Two alternative baker's yeasts in the modern bakery
Zhou, Nerve ^LU ; Schifferdecker, Anna Judith ^LU ; Gamero, Amparo ; Compagno, Concetta ; Boekhout, Teun ; Piskur, Jure ^LU and Knecht, Wolfgang ^LU (2017) In International Journal of Food Microbiology 250. p.45-58
- Contribution to journal › Article
2011
Mark Starch affecting anti-staling agents and their function in freestanding and pan-baked bread
Purhagen, Jeanette ^LU ; Sjöö, Malin ^LU and Eliasson, Ann-Charlotte ^LU (2011) In Food Hydrocolloids 25(7). p.1656-1666
- Contribution to journal › Article

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