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- 2024
-
Mark
Macromolecular characterization of high β-glucan oat lines
(
- Contribution to journal › Article
-
Mark
A sense of seaweed : Consumer liking of bread and spreads with the addition of four different species of northern European seaweeds. A pilot study among Swedish consumers.
(
- Contribution to journal › Article
-
Mark
Urban and Peri-Urban Food Sharing Governance: Discover The Potential Of Urban Food Sharing To Foster Sustainable City Transformations
2024)(
- Book/Report › Report
-
Mark
Savouring the sea: Production and consumption of future seaweed foods
2024)(
- Thesis › Doctoral thesis (compilation)
- 2023
-
Mark
Learning outcomes - A driver for sustainability? A case study from the NextFood project
(
- Contribution to conference › Paper, not in proceeding
-
Mark
A randomized trial involving a multifunctional diet reveals systematic lipid remodeling and improvements in cardiometabolic risk factors in middle aged to aged adults
(
- Contribution to journal › Article
-
Mark
Influence of the Food Matrix on the Digestibility and Metabolic Responses to Starchy Foods
2023) p.291-322(
- Chapter in Book/Report/Conference proceeding › Book chapter
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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
-
Mark
Characterization of high Arabinoxylan oat lines identified from a mutagenized oat population
(
- Contribution to journal › Article
-
Mark
Okara-Enriched Gluten-Free Bread : Nutritional, Antioxidant and Sensory Properties
(
- Contribution to journal › Article