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- 2018
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Mark
Characterization of cereal β-glucan extracts : Conformation and structural aspects
(
- Contribution to journal › Article
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Mark
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
(
- Contribution to journal › Article
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Mark
Characteristics and functionality of appetite-reducing thylakoid powders produced by three different drying processes
(
- Contribution to journal › Article
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Mark
Barley Products of Different Fiber Composition Selectively Change Microbiota Composition in Rats
(
- Contribution to journal › Article
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Mark
The hurdle approach-A holistic concept for controlling food safety risks associated with pathogenic bacterial contamination of leafy green vegetables. A review
(
- Contribution to journal › Scientific review
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Mark
Probing downstream olive biophenol secoiridoids
(
- Contribution to journal › Article
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Mark
Xylo- and arabinoxylooligosaccharides from wheat bran by endoxylanases, utilisation by probiotic bacteria, and structural studies of the enzymes
(
- Contribution to journal › Article
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Mark
A holistic and international approach to train the future talents in food innovation and product design: the case of the Erasmus Mundus Joint Master Degree FIPDES
2018) 32nd EFFoST International Conference(
- Contribution to conference › Poster
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Mark
Training of a New Generation of Talents Capable of Working Across Borders and Sectors, with an Inclusive Approach of Food Innovation: the Case of FIPDes, the ERASMUS Mundus Joint Master’s Degree in Food Innovation and Product Design
2018) 5th International ISEKI Food Conference(
- Contribution to conference › Abstract
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Mark
Magnifika frukostar : För kemister och andra livsnjutare
2018)(
- Book/Report › Book