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- 2024
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Mark
A sense of seaweed : Consumer liking of bread and spreads with the addition of four different species of northern European seaweeds. A pilot study among Swedish consumers.
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- Contribution to journal › Article
- 2023
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Mark
Use of oyster mushrooms (Pleurotus ostreatus) for increased circularity and valorization of rapeseed residues
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- Contribution to journal › Article
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High moisture meat analogues from hemp – The effect of co-extrusion with wheat gluten and chickpea proteins on the textural properties and sensorial attributes
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- Contribution to journal › Article
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Mark
Chemical food safety of seaweed : Species, spatial and thallus dependent variation of potentially toxic elements (PTEs) and techniques for their removal
2023) In Journal of Applied Phycology(
- Contribution to journal › Article
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Mark
Fermentation of the Brown Seaweed Alaria esculenta by a Lactic Acid Bacteria Consortium Able to Utilize Mannitol and Laminari-Oligosaccharides
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- Contribution to journal › Article
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Okara-Enriched Gluten-Free Bread : Nutritional, Antioxidant and Sensory Properties
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- Contribution to journal › Article
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A mixture of Nordic berries improves cognitive function, metabolic function and alters the gut microbiota in C57Bl/6J male mice
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- Contribution to journal › Article
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Inclusion of Oat Polar Lipids in a Solid Breakfast Improves Glucose Tolerance, Triglyceridemia, and Gut Hormone Responses Postprandially and after a Standardized Second Meal: A Randomized Crossover Study in Healthy Subjects
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- Contribution to journal › Article
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Study of mycoprotein extraction methods and its functional properties
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- Contribution to journal › Article
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Characterization of high Arabinoxylan oat lines identified from a mutagenized oat population
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- Contribution to journal › Article