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- 2014
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Mark
The Influence of Different Processing Stages on Particle Size, Microstructure, and Appearance of Dark Chocolate
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- Contribution to journal › Article
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Mark
Biomass-based particles for the formulation of Pickering type emulsions in food and topical applications
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- Contribution to journal › Article
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Mark
Relating genes in the biosynthesis of the polyphenol composition of Andean colored potato collection.
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- Contribution to journal › Article
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Mark
The effects of cereal additives in low-fat sausages and meatballs. Part 2: Rye bran, oat bran and barley fibre.
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- Contribution to journal › Article
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Mark
The use of micro- and nanoparticles in the stabilisation of pickering-type emulsions for topical delivery.
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- Contribution to journal › Article
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Mark
Influence of Pulsed Electric Field Protocols on the Reversible Permeabilization of Rucola Leaves
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- Contribution to journal › Article
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Mark
Quantifying the release of lactose from polymer matrix tablets with an amperometric biosensor utilizing cellobiose dehydrogenase.
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- Contribution to journal › Article
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Mark
The effects of cereal additives in low-fat sausages and meatballs. Part 1: Untreated and enzyme-treated rye bran.
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- Contribution to journal › Article
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Mark
Genetic parameters for rennet- and acid-induced coagulation properties in milk from Swedish Red dairy cows.
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- Contribution to journal › Article
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Mark
Effects of breed and casein genetic variants on protein profile in milk from Swedish Red, Danish Holstein, and Danish Jersey cows.
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- Contribution to journal › Article