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- 2022
-
Mark
Meat 4.0 : Principles and Applications of Industry 4.0 Technologies in the Meat Industry
(
- Contribution to journal › Scientific review
-
Mark
Digitalising food manufacturing
2022) In Food Science and Technology (London)(
- Contribution to journal › Article
-
Mark
Quinoa Starch Granules as Emulsion Stabilizers
2022) p.283-324(
- Chapter in Book/Report/Conference proceeding › Book chapter
- 2021
-
Mark
Development of bixin formulations. Extraction, microencapsulation, dispersibility and photostability
2021)(
- Thesis › Doctoral thesis (compilation)
-
Mark
Update of the concept of type 5 resistant starch (RS5) : Self-assembled starch V-type complexes
(
- Contribution to journal › Scientific review
-
Mark
Xylooligosaccharides Increase Bifidobacteria and Lachnospiraceae in Mice on a High-Fat Diet, with a Concomitant Increase in Short-Chain Fatty Acids, Especially Butyric Acid
(
- Contribution to journal › Article
-
Mark
Application of infrared radiation in the drying of food products
(
- Contribution to journal › Scientific review
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Mark
A comprehensive review on the controlled release of encapsulated food ingredients; fundamental concepts to design and applications
(
- Contribution to journal › Scientific review
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Mark
Characterization and antioxidant activity of avenanthramides from selected oat lines developed by mutagenesis technique
(
- Contribution to journal › Article
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Mark
Investigating the effect of powder manufacturing and reconstitution on casein micelles using asymmetric flow field-flow fractionation (AF4) and transmission electron microscopy
(
- Contribution to journal › Article