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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 Dietary fiber content, texture, and in vitro starch digestibility of different white bread crusts
Agama-Acevedo, Edith ; Pacheco-Vargas, Glenda ; Gutierrez-Meraz, Felipe ; Tovar, Juscelino ^LU and Bello-Perez, Luis A. (2019) In Journal of Cereal Science 89.
- Contribution to journal › Article
Mark Characterization of molecular properties of wheat starch from three different types of breads using asymmetric flow field-flow fractionation (AF4)
Fuentes, Catalina ^LU ; Castañeda, Rossio ; Rengel, Fanny ; Peñarrieta, J. Mauricio and Nilsson, Lars ^LU (2019) In Food Chemistry 298.
- 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
2016
Mark The effect of baking and enzymatic treatment on the structural properties of wheat starch
Fuentes, Catalina ^LU ; Zielke, Claudia ^LU ; Prakash, Manish ; Kumar, Puneeth ; Peñarrieta, J. Mauricio ; Eliasson, Ann Charlotte ^LU and Nilsson, Lars ^LU (2016) In Food Chemistry 213. p.768-774
- Contribution to journal › Article
2012
Mark Fibre-rich additives-the effect on staling and their function in free-standing and pan-baked bread.
Purhagen, Jeanette ^LU ; Sjöö, Malin ^LU and Eliasson, Ann-Charlotte ^LU (2012) In Journal of the Science of Food and Agriculture 92(6). p.1201-1213
- 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
Mark Staling and Starch Retrogradation in Speciality Bread
Purhagen, Jeanette ^LU (2011)
- Thesis › Doctoral thesis (compilation)
2006
Mark Glucose and insulin responses in healthy men to barley bread with different levels of (1 -> 3;1 -> 4)-beta-glucans; predictions using fluidity measurements of in vitro enzyme digests
Östman, Elin ^LU ; Rossi, Emanuele ; Larsson, Helena ^LU ; Brighenti, Furio and Björck, Inger ^LU (2006) In Journal of Cereal Science 43(2). p.230-235
- Contribution to journal › Article
2003
Mark Fermentation as a Means of Optimizing the Glycaemic Index - Food Mechanisms and Metabolic Merits with Emphasis on Lactic Acid in Cereal Products
Östman, Elin ^LU (2003)
- Thesis › Doctoral thesis (compilation)

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