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- 2023
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Mark
Whole Unripe Plantain Flour as Unconventional Carbohydrate Source to Prepare Gluten-Free Pasta with High Dietary Fiber Content and Reduced Starch Hydrolysis
2023) In Starch/Staerke(
- Contribution to journal › Article
-
Mark
Use of oyster mushrooms (Pleurotus ostreatus) for increased circularity and valorization of rapeseed residues
(
- Contribution to journal › Article
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Mark
Okara-Enriched Gluten-Free Bread : Nutritional, Antioxidant and Sensory Properties
(
- Contribution to journal › Article
-
Mark
Comparison of the Chemical Composition of Six Canihua (Chenopodium pallidicaule) Cultivars Associated with Growth Habits and after Dehulling
(
- Contribution to journal › Article
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Mark
Learning outcomes - A driver for sustainability? A case study from the NextFood project
(
- Contribution to conference › Paper, not in proceeding
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Mark
High moisture meat analogues from hemp – The effect of co-extrusion with wheat gluten and chickpea proteins on the textural properties and sensorial attributes
(
- Contribution to journal › Article
- 2022
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Mark
Phytochemical Profile, Biological Properties, and Food Applications of the Medicinal Plant Syzygium cumini
(
- Contribution to journal › Scientific review
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Mark
IgG Binds Escherichia coli Serine Protease EspP and Protects Mice From E. coli O157:H7 Infection
(
- Contribution to journal › Article
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Mark
Personalized Dietary Recommendations Based on Lipid-Related Genetic Variants : A Systematic Review
(
- Contribution to journal › Scientific review
-
Mark
A comparative study of the fatty acid profile of common fruits and fruits claimed to confer health benefits
(
- Contribution to journal › Article