Publications | Lund University Publications

251 – 260 of 299

show: 10
|
sort: year (new to old)

News feed Embed this list Save this search Mark all Export

Cancel

Embed this list

copy and paste the html snippet below into your own page:

<iframe src="https://lup.lub.lu.se/search/publication?embed=1&q=subject+exact+%2240103%22&amp;hide_pagination=1&amp;hide_info=1&amp;hide_options=1"
  width="100%"
  height="400"
  allowtransparency="true"
  frameborder="0">
</iframe>

« previous
1
…
25
26
27
28
…
30
next »

2013
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 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 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 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 Indirect, non-competitive amperometric immunoassay for accurate quantification of calpastatin, a meat tenderness marker, in bovine muscle
Zor, Kinga ^LU ; Dymek, Katarzyna ^LU ; Ortiz, Roberto ^LU ; Faure, Audrey ^LU ; Saatci, Ebru ^LU ; Gorton, Lo ^LU ; Bardsley, Ronald and Nistor, Mihaela ^LU (2012) In Food Chemistry 133(2). p.598-603
- Contribution to journal › Article
Mark Pressurised hot water extraction with on-line particle formation by supercritical fluid technology
Andersson, J. M. ; Lindahl, Sofia ^LU ; Turner, Charlotta ^LU and Rodriguez Meizoso, Irene ^LU (2012) In Food Chemistry 134(4). p.1724-1731
- Contribution to journal › Article
Mark Evaluation of commercial microbial hydrocolloids concerning their effects on plasma lipids and caecal formation of SCFA in mice
Lindström, Cecilia ^LU ; Holst, Olle ^LU ; Hellstrand, Per ^LU ; Öste, Rickard ^LU and Andersson, Kristina E ^LU (2012) In Food Hydrocolloids 28(2). p.367-372
- Contribution to journal › Article

« previous
1
…
25
26
27
28
…
30
next »

your query:: Remove subject: Food Science (including Product Quality)