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2013
Mark Separation and characterization of food macromolecules using field-flow fractionation: A review
Nilsson, Lars ^LU (2013) In Food Hydrocolloids 30(1). p.1-11
- Contribution to journal › Scientific review
Mark Effect of the addition of pigeon pea (Cajanus cajan) flour on the chemical, nutritional and sensory quality of cassava bread ("casabe")
Ciarfella, A. T. ; Perez S, E. ; Tovar, Juscelino ^LU ; Sanchez, T. and Dufour, D. (2013) In Revista de la Facultad de Agronomía 30(1). p.131-148
- Contribution to journal › Article
Mark Physicochemical characterisation of dietary fibre components and their ability to bind some process-induced mutagenic heterocyclic amines, Trp-P-1, Trp-P-2, AαC and MeAαC.
Raman, Maya ^LU ; Nilsson, Ulf ^LU ; Skog, Kerstin ^LU ; Lawther, Mark ; Nair, Baboo M ^LU and Nyman, Margareta ^LU (2013) In Food Chemistry 138(4). p.2219-2224
- Contribution to journal › Article
Mark Isotope dilution ESI-LC-MS/MS for quantification of free and total Nε-(1-Carboxymethyl)-l-Lysine and free Nε-(1-Carboxyethyl)-l-Lysine: Comparison of total Nε-(1-Carboxymethyl)-l-Lysine levels measured with new method to ELISA assay in gruel samples.
Tareke, Eden ^LU ; Forslund, Anna ^LU ; Lindh, Christian ^LU ; Fahlgren, Christer ^LU and Östman, Elin ^LU (2013) In Food Chemistry 141(4). p.4253-4259
- Contribution to journal › Article
Mark Rapid and direct determination of fructose in food: A new osmium-polymer mediated biosensor
Antiochia, Riccarda ; Vinci, Giuliana and Gorton, Lo ^LU (2013) In Food Chemistry 140(4). p.742-747
- Contribution to journal › Article
Mark Identification of high beta-glucan oat lines and localization and chemical characterization of their seed kernel beta-glucans
Sikora, Per ; Tosh, Susan M. ; Brummer, Yolanda and Olsson, Olof ^LU (2013) In Food Chemistry 137(1-4). p.83-91
- Contribution to journal › Article
Mark Food safety and ethical responsibility in a globalized world - the role of private standards
Carlsson, C. ^LU (2013) p.471-475
- Chapter in Book/Report/Conference proceeding › Book chapter
Mark Emulsifying properties of egg yolk
Magnusson, Emma ^LU and Nilsson, Lars ^LU (2013) p.69-86
- Chapter in Book/Report/Conference proceeding › Book chapter
2012
Mark Cereal grains for nutrition and health benefits: Overview of results from in vitro, animal and human studies in the HEALTHGRAIN project
Björck, Inger ^LU ; Östman, Elin ^LU ; Kristensen, Mette ; Anson, Nuria Mateo ; Price, Ruth K. ; Haenen, Guido R. M. M. ; Havenaar, Rob ; Knudsen, Knud Erik Bach ; Frid, Anders ^LU and Mykkanen, Hannu , et al. (2012) In Trends in Food Science & Technology 25(2). p.87-100
- Contribution to journal › Article
Mark Comparison of molecular and emulsifying properties of gum arabic and mesquite gum using asymmetrical flow field-flow fractionation
Alftrén, Johan ^LU ; Penarrieta, Mauricio ^LU ; Bergenståhl, Björn ^LU and Nilsson, Lars ^LU (2012) In Food Hydrocolloids 26(1). p.54-62
- Contribution to journal › Article

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