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- 2022
-
Mark
Influence of dietary fibers and particle size distribution on food rheology
2022) p.261-294(
- Chapter in Book/Report/Conference proceeding › Book chapter
- 2021
-
Mark
Processed meat products with added plant antioxidants affect the microbiota and immune response in C57BL/6JRj mice with cyclically induced chronic inflammation
(
- Contribution to journal › Article
- 2020
-
Mark
Lipid oxidation inhibition capacity of plant extracts and powders in a processed meat model system
(
- Contribution to journal › Article
- 2019
-
Mark
Lipid oxidation inhibition capacity of 11 plant materials and extracts evaluated in highly oxidised cooked meatballs
(
- Contribution to journal › Article
- 2018
-
Mark
The influence of convection drying on the physicochemical properties of yacón (Smallanthus sonchifolius)
(
- Contribution to journal › Article
- 2017
-
Mark
Antioxidant capacity and major phenol compounds of horticultural plant materials not usually used
(
- Contribution to journal › Article
- 2016
-
Mark
Application of CFD–Based Correction Factors to Increase the Accuracy of Flow Curve Determination in a Couette Rheometer
(
- Contribution to journal › Article
-
Mark
Influence of Fibers and Particle Size Distribution on Food Rheology
2016) p.177-208(
- Chapter in Book/Report/Conference proceeding › Book chapter
- 2015
-
Mark
Numerical correction factors of the Couette inverse problem in a Herschel-Bulkley fluid
(
- Contribution to conference › Abstract
- 2014
-
Mark
The Influence of Different Processing Stages on Particle Size, Microstructure, and Appearance of Dark Chocolate
(
- Contribution to journal › Article
-
Mark
A new numerical method for correction of wide gap rheometry data by CFD
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
-
Mark
The effects of cereal additives in low-fat sausages and meatballs. Part 2: Rye bran, oat bran and barley fibre.
(
- Contribution to journal › Article
-
Mark
The effects of cereal additives in low-fat sausages and meatballs. Part 1: Untreated and enzyme-treated rye bran.
(
- Contribution to journal › Article
- 2013
-
Mark
Sensory Perception of Rye Bran Particles of Varying Size and Concentration in a Viscous Phase
(
- Contribution to journal › Article
-
Mark
Engineering processes in meat products and how they influence their biophysical properties.
(
- Contribution to journal › Scientific review
-
Mark
Impact of cell wall-degrading enzymes on water-holding capacity and solubility of dietary fibre in rye and wheat bran.
(
- Contribution to journal › Article
-
Mark
Dietary fiber, fructooligosaccharides, and physicochemical properties of homogenized aqueous suspensions of yacon (Smallanthus sonchifolius)
(
- Contribution to journal › Article
-
Mark
Effect of heat tretment and homogenization on the rheological properties of aqueous parsnip suspensions
(
- Contribution to journal › Article
- 2012
-
Mark
Parsnip (Pastinaca sativa L.): Dietary fibre composition and physicochemical characterization of its homogenized suspensions
(
- Contribution to journal › Article
- 2011
-
Mark
The effects of salt-curing and salting procedures on the microstructure of cod (Gadus morhua) muscle
(
- Contribution to journal › Article
-
Mark
Effects of different pre-salting methods on protein aggregation during heavy salting of cod fillets
(
- Contribution to journal › Article
-
Mark
EFFECT OF PHYSICOCHEMICAL PROPERTIES ON THE SENSORY PERCEPTION OF THE TEXTURE OF HOMOGENIZED FRUIT AND VEGETABLE FIBER SUSPENSIONS
(
- Contribution to journal › Article
-
Mark
PHYSICOCHEMICAL CHARACTERIZATION OF FRUIT AND VEGETABLE FIBER SUSPENSIONS. I: EFFECT OF HOMOGENIZATION
(
- Contribution to journal › Article
-
Mark
PHYSICOCHEMICAL CHARACTERIZATION OF FRUIT AND VEGETABLE FIBER SUSPENSIONS. II: EFFECT OF VARIATIONS IN HEAT TREATMENT
(
- Contribution to journal › Article
-
Mark
Heat-treated and homogenised potato pulp suspensions as additives in low-fat sausages
(
- Contribution to journal › Article
-
Mark
Rheological characterization of dilute acid pretreated softwood.
(
- Contribution to journal › Article
-
Mark
Microstructure of highly concentrated tomato suspensions on homogenisation and subsequent shearing
(
- Contribution to journal › Article
- 2010
-
Mark
A proposed mechanism of tenderising post-rigor beef using high pressure-heat treatment
(
- Contribution to journal › Article
-
Mark
Dietary fiber suspensions from olive mill wastewater as potential fat replacements in meatballs
(
- Contribution to journal › Article
-
Mark
The effect of heat processing on the functional properties of pectin contained in olive mill wastewater
(
- Contribution to journal › Article
-
Mark
The Effects of Presalting Methods from Injection to Pickling, on the Yields of Heavily Salted Cod (Gadus morhua)
(
- Contribution to journal › Article
-
Mark
A study of the recovery of the dietary fibres from olive mill wastewater and the gelling ability of the soluble fibre fraction
(
- Contribution to journal › Article
-
Mark
Recovery and preservation of phenols from olive waste in ethanolic extracts
(
- Contribution to journal › Article
-
Mark
Clarification of high-added value products from olive mill wastewater
(
- Contribution to journal › Article
- 2008
-
Mark
Rheological and structural characterization of tomato paste and its influence on the quality of ketchup
(
- Contribution to journal › Article
-
Mark
Heterocyclic amine formation during frying of frozen beefburgers
(
- Contribution to journal › Article
- 2007
-
Mark
Low shear rheology of concentrated tomato products. Effect of particle size and time
(
- Contribution to journal › Article
-
Mark
Multis-Physics Modeling of Radio-Frequency Cooking
2007)(
- Chapter in Book/Report/Conference proceeding › Chapter in report
-
Mark
The influence of the heating rate on the rheological properties and porosity of beef burgers on pan frying
2007) 53rd ICoMST(
- Contribution to conference › Paper, not in proceeding
- 2006
-
Mark
The mechanisms controlling heat and mass transfer on frying of beefburgers. III. Mass transfer evolution during frying
(
- Contribution to journal › Article
-
Mark
Permeability and mass transfer as a function of the cooking temperature during the frying of beefburgers
(
- Contribution to journal › Article
-
Mark
Combined effect of both stress and time on the viscosity of highly concentrated food suspensions
(
- Contribution to conference › Paper, not in proceeding
-
Mark
The mechanisms controlling heat and mass transfer on frying of beefburgers in a double-sided pan fryer
(
- Contribution to journal › Article
-
Mark
Simulation of a design of a lab scale Radio frequency heating unit of hamburgers
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
-
Mark
The mechanisms controlling heat and mass transfer on frying of beefburgers
(
- Contribution to conference › Paper, not in proceeding
- 2005
-
Mark
The sensory perception of salad dressings with varying fat content, oil droplet size, width and degree of aggregation
(
- Contribution to journal › Published meeting abstract
-
Mark
The mechanisms controlling heat and mass transfer on frying of beetburgers. I. The influence of the composition and comminution of meat raw material
(
- Contribution to journal › Article
-
Mark
Effects of heat on meat proteins - Implications on structure and quality of meat products
(
- Contribution to journal › Article
-
Mark
Sensory perception of salad dressings with varying fat content, oil droplet size, and degree of aggregation
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
-
Mark
The mechanisms controlling heat and mass transfer on frying of beefburgers. Part 2: The influence of the pan temperature and patty diameter
(
- Contribution to journal › Article
-
Mark
Rheological characterisation of fiber suspensions prepared from vegetable pulp and dried fibers. A comparative study
2005) p.20-22(
- Contribution to conference › Paper, not in proceeding
-
Mark
The mechanisms controlling heat and mass transfer on frying of beef burgers in a double-sided pan fryer
2005)(
- Contribution to conference › Paper, not in proceeding
-
Mark
Radio frequency heating for improved food processing: Exploiting opportunities and overcoming challenges
2005) In Innovation i Gränsland(
- Book/Report › Report
- 2004
-
Mark
Sensory and meat quality traits of pork in relation to post-slaughter treatmentand RN genotype.
(
- Contribution to journal › Article
-
Mark
The mechanisms controlling heat and mass transfer on frying of Beefburgers in a double-sided pan fryer
2004) International Conference Engineering and Food 9(
- Contribution to conference › Paper, not in proceeding
- 2003
-
Mark
Sensory quality and the incidence of PSE of pork in relation to crossbreed and RN phenotype.
(
- Contribution to journal › Article
-
Mark
Possible mechanism for the effect of the RN-allele on pork tenderness.
(
- Contribution to journal › Article
-
Mark
Heat and mass transfer during frying of beefburgers
2003) International Symposium on Future Technologies for Food Production and Future Food Scientists p.109-109(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
- 2002
-
Mark
The course of rigor and aging redarding tenderness of pork from carriers and non-carriers of the RN allele
2002) p.624-624(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
- 1994
-
Mark
The effect of high post-mortem temperature on the development of pale, soft and exudative pork : Interaction with ultimate pH
(
- Contribution to journal › Article
- 1992
-
Mark
Effect of time between adrenaline injection and slaughter on the rate and extent of post-mortem metabolism in porcine skeletal muscle
(
- Contribution to journal › Article
- 1981
-
Mark
A study of the surface enlargement in the drop volume method and its relation to protein adsorption at A/W and O/W interfaces
(
- Contribution to journal › Article
- 1980
-
Mark
Functional Characteristics of Protein Stabilized Emulsions: Emulsifying Behaviour of Proteins in a Sonifier.
(
- Contribution to journal › Article
-
Mark
Inverse micellar phases in ternary systems of polar lipids/fat/water and protein emulsification of such phases to W/O/W-microemulsion-emulsions.
(
- Contribution to journal › Article
-
Mark
Emulsioner i livsmedel
(
- Contribution to specialist publication or newspaper › Specialist publication article
- 1979
-
Mark
The Adsorption Behavior of Proteins at an Interface as related to their Emulsifying Properties
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
-
Mark
Protein som emulgator.
(
- Contribution to specialist publication or newspaper › Specialist publication article
-
Mark
Förändringar i livsmedel under torkning.
(
- Contribution to specialist publication or newspaper › Specialist publication article
- 1978
-
Mark
The Application of the Drop Volume Technique to Measurements of the Adsorption of Proteins at Interfaces.
(
- Contribution to journal › Article
-
Mark
Functional Characterization of Protein Stabilized Emulsions: Standardized Emulsifying Procedure.
(
- Contribution to journal › Article
-
Mark
The Interfacial Behaviour of Three Food Proteins Studied by the Drop Volume Technique.
(
- Contribution to journal › Article
-
Mark
Functional Characterization of Protein Stabilized Emulsions: Emulsifying Behaviour of Proteins in a Valve Homogenizer.
(
- Contribution to journal › Article
- 1977
-
Mark
Proteinstabiliserande emulsioner
(
- Contribution to specialist publication or newspaper › Specialist publication article
-
Mark
Functional Characterization of Protein Stabilized Emulsions: Effect of Processing.
(
- Contribution to journal › Article
-
Mark
A Surface Tension Apparatus According to the Drop Volume Principle
(
- Contribution to journal › Article
-
Mark
Pneumatisk ventilhomogenisator i laboratorieskala.
(
- Contribution to specialist publication or newspaper › Specialist publication article