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- 2022
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Mark
A Review of Cooking of Potatoes (Solanum tuberosum L.) Served in Large-Scale Food-Service Systems, Including Industrial Pre-Treatments
(
- Contribution to journal › Scientific review
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Mark
Relationship between sensorial and physical characteristics of topical creams : A comparative study on effects of excipients
(
- Contribution to journal › Article
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Mark
Characterization on the impact of different clarifiers on the white wine colloids using Asymmetrical Flow Field-Flow Fractionation
(
- Contribution to journal › Article
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Mark
Effects of genetic variants and sialylation on in vitro digestibility of purified κ-casein
(
- Contribution to journal › Article
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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
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Mark
Revealing the mechanisms of hydrogel formation by laccase crosslinking and regeneration of feruloylated arabinoxylan from wheat bran
(
- Contribution to journal › Article
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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
Temperature and Heat Transfer Control During Freeze Drying. Effect of Vial Holders and Influence of Pressure
(
- Contribution to journal › Article
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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
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Mark
Infrared Drying Characteristics and Quality Variations of Lily Bulbs Under Blanching Pretreatment
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- Contribution to journal › Article
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Mark
Quality Aspects of Pre-Treated Potato Tubers (Solanum tuberosum L.) After Boiling and Warm-Holding
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- Contribution to journal › Article
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Mark
A hydrodynamic comparisons of two different high-pressure homogenizer valve design principles : A step towards increased efficiency
(
- Contribution to journal › Article
- 2021
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Mark
Codesign of food system and circular economy approaches for the development of livestock feeds from insect larvae
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- Contribution to journal › Article
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Mark
Optimisation of the resource efficiency of food manufacturing via the Internet of Things
(
- Contribution to journal › Article
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Mark
IoT technologies in the food supply chain
2021) p.175-211(
- Chapter in Book/Report/Conference proceeding › Book chapter
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Mark
Food 4.0 : Implementation of the Augmented Reality Systems in the Food Industry
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
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Mark
Model for measuring light stability of photolabile substances in powder beds using spray dried bixin microcapsules
(
- Contribution to journal › Article
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Mark
Characterization and antioxidant activity of avenanthramides from selected oat lines developed by mutagenesis technique
(
- Contribution to journal › Article
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Mark
Investigating the effect of powder manufacturing and reconstitution on casein micelles using asymmetric flow field-flow fractionation (AF4) and transmission electron microscopy
(
- Contribution to journal › Article
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Mark
In vitro gastrointestinal digestion and colonic fermentation of phenolic compounds in UV-C irradiated pineapple (Ananas comosus) snack-bars
(
- Contribution to journal › Article