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- 2013
-
Mark
Emulsifying properties of egg yolk
2013) p.69-86(
- Chapter in Book/Report/Conference proceeding › Book chapter
- 2012
-
Mark
Indirect, non-competitive amperometric immunoassay for accurate quantification of calpastatin, a meat tenderness marker, in bovine muscle
(
- Contribution to journal › Article
-
Mark
Pressurised hot water extraction with on-line particle formation by supercritical fluid technology
(
- Contribution to journal › Article
-
Mark
Evaluation of commercial microbial hydrocolloids concerning their effects on plasma lipids and caecal formation of SCFA in mice
(
- Contribution to journal › Article
-
Mark
Cereal grains for nutrition and health benefits: Overview of results from in vitro, animal and human studies in the HEALTHGRAIN project
(
- Contribution to journal › Article
-
Mark
Comparison of molecular and emulsifying properties of gum arabic and mesquite gum using asymmetrical flow field-flow fractionation
(
- Contribution to journal › Article
- 2011
-
Mark
Analysis of carbonyl compounds in sea buckthorn for the evaluation of triglyceride oxidation, by enzymatic hydrolysis and derivatisation methodology
(
- Contribution to journal › Article
-
Mark
The effects of salt-curing and salting procedures on the microstructure of cod (Gadus morhua) muscle
(
- Contribution to journal › Article
-
Mark
Resistant starch in common starchy foods as an alternative to increase dietary fibre intake
(
- Contribution to journal › Scientific review
-
Mark
Effects of different pre-salting methods on protein aggregation during heavy salting of cod fillets
(
- Contribution to journal › Article