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- 2023
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Mark
Comparison of the Chemical Composition of Six Canihua (Chenopodium pallidicaule) Cultivars Associated with Growth Habits and after Dehulling
(
- Contribution to journal › Article
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Mark
Characterization of high Arabinoxylan oat lines identified from a mutagenized oat population
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- Contribution to journal › Article
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Mark
Fermentation of the Brown Seaweed Alaria esculenta by a Lactic Acid Bacteria Consortium Able to Utilize Mannitol and Laminari-Oligosaccharides
(
- Contribution to journal › Article
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Mark
Analysing Diet Composition and Food Insecurity by Socio-Economic Status in Secondary African Cities
2023) p.191-230(
- Chapter in Book/Report/Conference proceeding › Book chapter
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Mark
HPAEC-PAD analysis for determination of the amino acid profiles in protein fractions from oat flour combined with correction of amino acid loss during hydrolysis
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- Contribution to journal › Article
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Mark
Whole Unripe Plantain Flour as Unconventional Carbohydrate Source to Prepare Gluten-Free Pasta with High Dietary Fiber Content and Reduced Starch Hydrolysis
2023) In Starch/Staerke(
- Contribution to journal › Article
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Mark
Use of oyster mushrooms (Pleurotus ostreatus) for increased circularity and valorization of rapeseed residues
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- Contribution to journal › Article
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Mark
Study of mycoprotein extraction methods and its functional properties
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- Contribution to journal › Article
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Mark
Learning outcomes - A driver for sustainability? A case study from the NextFood project
(
- Contribution to conference › Paper, not in proceeding
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Mark
Participatory future visions of collaborative agroecological farmer-pastoralist systems in Tanzania
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- Contribution to journal › Article