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- 2019
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Mark
Effect of fermentation and dry roasting on the nutritional quality and sensory attributes of quinoa
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- Contribution to journal › Article
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Mark
Fermentation of pseudocereals quinoa, canihua, and amaranth to improve mineral accessibility through degradation of phytate
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- Contribution to journal › Article
- 2018
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Mark
Hydrophilization of bixin by lipase-catalyzed transesterification with sorbitol
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- Contribution to journal › Article
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Mark
The hurdle approach-A holistic concept for controlling food safety risks associated with pathogenic bacterial contamination of leafy green vegetables. A review
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- Contribution to journal › Scientific review
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Mark
Beyond the Pale (Ale) : An exploration of the sustainability priorities and innovative measures in the craft beer sector
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- Contribution to journal › Article
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Mark
Probing downstream olive biophenol secoiridoids
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- Contribution to journal › Article
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Mark
Influence of blue maize flour on gluten-free pasta quality and antioxidant retention characteristics
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- Contribution to journal › Article
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Mark
Structure dependent antioxidant capacity of phlorotannins from Icelandic Fucus vesiculosus by UHPLC-DAD-ECD-QTOFMS
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- Contribution to journal › Article
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Mark
Incorporation of whole blue maize flour increases antioxidant capacity and reduces in vitro starch digestibility of gluten-free pasta
(
- Contribution to journal › Article
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Mark
The impact of newly produced protein and dietary fiber rich fractions of yellow pea (Pisum sativum L.) on the structure and mechanical properties of pasta-like sheets
(
- Contribution to journal › Article