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- 2022
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Mark
Meat 4.0 : Principles and Applications of Industry 4.0 Technologies in the Meat Industry
(
- Contribution to journal › Scientific review
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Mark
Digitalising food manufacturing
2022) In Food Science and Technology (London)(
- Contribution to journal › Article
-
Mark
Temperature and Heat Transfer Control During Freeze Drying. Effect of Vial Holders and Influence of Pressure
(
- Contribution to journal › Article
-
Mark
Effects of genetic variants and sialylation on in vitro digestibility of purified κ-casein
(
- Contribution to journal › Article
-
Mark
Analysis of Proteins, Biologics, and Nanoparticles in Biological Fluids Using Asymmetrical Flow Field-Flow Fractionation
(
- Contribution to journal › Article
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Mark
Infrared Drying Characteristics and Quality Variations of Lily Bulbs Under Blanching Pretreatment
(
- Contribution to journal › Article
-
Mark
Identification and Mapping of Three Distinct Breakup Morphologies in the Turbulent Inertial Regime of Emulsification—Effect of Weber Number and Viscosity Ratio
(
- Contribution to journal › Article
-
Mark
Industrially Pre-Treated Potatoes (Solanum tuberosum L.) Served in Large-Scale Food Service Systems
2022)(
- Thesis › Doctoral thesis (compilation)
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Mark
Unaided efficient transglutaminase cross-linking of whey proteins strongly impacts the formation and structure of protein alginate particles
(
- Contribution to journal › Article
-
Mark
Quality Aspects of Pre-Treated Potato Tubers (Solanum tuberosum L.) After Boiling and Warm-Holding
(
- Contribution to journal › Article