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2013
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
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
2011
Mark Analysis of carbonyl compounds in sea buckthorn for the evaluation of triglyceride oxidation, by enzymatic hydrolysis and derivatisation methodology
Mathew, Sindhu ; Grey, Carl ^LU ; Rumpunen, Kimmo and Adlercreutz, Patrick ^LU (2011) In Food Chemistry 126(3). p.1399-1405
- Contribution to journal › Article
Mark Resistant starch in common starchy foods as an alternative to increase dietary fibre intake
Sayago-Ayerdi, Sonia G. ; Tovar, Juscelino ^LU ; Blancas-Benitez, Francisco J. and Bello-Perez, Luis A. (2011) In Journal of Food and Nutrition Research 50(1). p.1-12
- Contribution to journal › Scientific review
Mark The effects of salt-curing and salting procedures on the microstructure of cod (Gadus morhua) muscle
Thorarinsdottir, Kristin Anna ; Arason, Sigurjon ; Sigurgisladottir, Sjofn ; Gunnlaugsson, Valur N. ; Johannsdottir, Jonina and Tornberg, Eva ^LU (2011) In Food Chemistry 126(1). p.109-115
- Contribution to journal › Article

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