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- 2005
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Mark
The HEATOX project
(
- Contribution to journal › Article
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Mark
Nanorheological properties of casein
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
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Mark
Gel formation in mixtures of hydrophobically modified potato and high amylopectin potato starch
(
- Contribution to journal › Article
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Mark
On the induction of cold acclimation in carrots (Daucus carota L.) and its influence on storage performance
(
- Contribution to journal › Article
-
Mark
Effect of near-infrared radiation and jet impingement heat transfer on crust formation of bread
(
- Contribution to journal › Article
-
Mark
Effects of heat on meat proteins - Implications on structure and quality of meat products
(
- Contribution to journal › Article
-
Mark
Formation of amyloid-like fibrils upon limited proteolysis of bovine alpha-lactalbumin
(
- Contribution to journal › Article
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Mark
Tissue damage in heated carrot slices. Comparing mild hot water blanching and infrared heating
(
- Contribution to journal › Article
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Mark
The mechanisms controlling heat and mass transfer on frying of beefburgers. Part 2: The influence of the pan temperature and patty diameter
(
- Contribution to journal › Article
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Mark
The sensory perception of salad dressings with varying fat content, oil droplet size, width and degree of aggregation
(
- Contribution to journal › Published meeting abstract