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2006
Mark Changes in carbohydrate and glucosinolate composition in white cabbage (Brassica oleracea var. capitata) during blanching and treatment with acetic acid
Wennberg, Mathias ^LU ; Ekvall, Jimmy ^LU ; Olsson, Kerstin and Nyman, Margareta ^LU (2006) In Food Chemistry 95(2). p.226-236
- Contribution to journal › Article
Mark Content of low molecular weight carbohydrates in vining peas (Pisum sativum) related to harvest time, size and brine grade
Ekvall, Jimmy ^LU ; Stegmark, R and Nyman, Margareta ^LU (2006) In Food Chemistry 94(4). p.513-519
- Contribution to journal › Article
2005
Mark The potential of isothermal calorimetry in monitoring and predicting quality changes during processing and storage of minimally processed fruits and vegetables
Gomez, Federico ^LU ; Rocculi, P ; Wadsö, Lars ^LU and Sjöholm, Ingegerd ^LU (2005) In Trends in Food Science & Technology 16(8). p.325-331
- Contribution to journal › Article
Mark Dietary fibre in fermented oat and barley beta-glucan rich concentrates
Lambo, Adele ^LU ; Öste, Rickard ^LU and Nyman, Margareta ^LU (2005) In Food Chemistry 89(2). p.283-293
- Contribution to journal › Article
2004
Mark The function of alpha-crystalline emulsifiers on expanding foam surfaces
Richardson, Gisela ^LU ; Bergenståhl, Björn ^LU ; Langton, M ; Stading, M and Hermansson, A M (2004) In Food Hydrocolloids 18(4). p.655-663
- Contribution to journal › Article
Mark A comparison of the rheological properties of wheat flour dough and its gluten prepared by ultracentrifugation
Georgopoulos, Theofanis ^LU ; Larsson, Helena ^LU and Eliasson, Ann-Charlotte ^LU (2004) In Food Hydrocolloids 18(1). p.143-151
- Contribution to journal › Article
Mark Applying biochemical and physiological principles in the industrial freezing of vegetables: a case study on carrots
Gomez, Federico ^LU and Sjöholm, Ingegerd ^LU (2004) In Trends in Food Science & Technology 15(1). p.39-43
- Contribution to journal › Letter
Mark Total antioxidant capacity in different pea (Pisum sativum) varieties after blanching and freezing
Nilsson, Jessica ^LU ; Stegmark, R and Åkesson, Björn ^LU (2004) In Food Chemistry 86(4). p.501-507
- Contribution to journal › Article
Mark Comparison of glutathione peroxidase activity, and of total and soluble selenium content in two muscles from chicken, turkey, duck, ostrich and lamb
Daun, Charlotte ^LU and Åkesson, Björn ^LU (2004) In Food Chemistry 85(2). p.295-303
- Contribution to journal › Article
2003
Mark Simultaneous detection of ethanol, glucose and glycerol in wines using PQQ - dependent dehydrogenase based biosensors
Niculescu, Mihaela ; Mieliauskiene, Rasa ; Laurinavicius, Valdas and Csöregi, Elisabeth ^LU (2003) In Food Chemistry 82(3). p.481-489
- Contribution to journal › Article

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