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- 2018
- Characteristics and functionality of appetite-reducing thylakoid powders produced by three different drying processes
- Structure dependent antioxidant capacity of phlorotannins from Icelandic Fucus vesiculosus by UHPLC-DAD-ECD-QTOFMS
- Characterization of cereal β-glucan extracts : Conformation and structural aspects
- Hydrophilization of bixin by lipase-catalyzed transesterification with sorbitol
- Food security in Europe
- Influence of blue maize flour on gluten-free pasta quality and antioxidant retention characteristics
- Xylo- and arabinoxylooligosaccharides from wheat bran by endoxylanases, utilisation by probiotic bacteria, and structural studies of the enzymes
- Incorporation of whole blue maize flour increases antioxidant capacity and reduces in vitro starch digestibility of gluten-free pasta
- The impact of newly produced protein and dietary fiber rich fractions of yellow pea (Pisum sativum L.) on the structure and mechanical properties of pasta-like sheets
- 2017
- Der er lidt dyrere at være en økologisk forbruger – men ikke kun på grund af merpriserne