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- 2022
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Mark
Emerging trends in the agri-food sector: Digitalisation and shift to plant-based diets
- Contribution to journal › Scientific review
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Mark
Perceptions and Attitudes about Eating with the Fingers-An Explorative Study among Older Adults with Motoric Eating Difficulties, Relatives and Professional Caregivers
- Contribution to journal › Article
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Mark
Food waste to new food : Risk assessment and microbial community analysis of anaerobic digestate as a nutrient source in hydroponic production of vegetables
- Contribution to journal › Article
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Mark
IgG Binds Escherichia coli Serine Protease EspP and Protects Mice From E. coli O157:H7 Infection
- Contribution to journal › Article
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Mark
Antiinflammatory and Anticancer Properties of Grewia asiatica Crude Extracts and Fractions : A Bioassay-Guided Approach
- Contribution to journal › Article
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Mark
Characterisation of Grains and Flour Fractions from Field Grown Transgenic Oil-Accumulating Wheat Expressing Oat WRI1
- Contribution to journal › Article
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Mark
Phytochemical Profile, Biological Properties, and Food Applications of the Medicinal Plant Syzygium cumini
- Contribution to journal › Scientific review
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Mark
Mat- och måltidskultur – en introduktion
(2022) In Måltidskunskap : Culinary arts and meal science
- Book/Report › Report
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Mark
Influencia de tres regímenes de riego sobre la calidad agronómica de centeno cultivado en la costa de Hermosillo, Sonora, México
- Contribution to journal › Article
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Mark
Effect of Microwave Heat Processing on Nutritional Indices, Antinutrients, and Sensory Attributes of Potato Powder-Supplemented Flatbread
- Contribution to journal › Article
