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- 2024
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Rancidity development in oat during industrial processing
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- Contribution to journal › Article
- 2023
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High moisture meat analogues from hemp – The effect of co-extrusion with wheat gluten and chickpea proteins on the textural properties and sensorial attributes
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- Contribution to journal › Article
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Applications of spouted bed technology in the drying of food products
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- Contribution to journal › Scientific review
- 2021
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In vitro gastrointestinal digestion and colonic fermentation of phenolic compounds in UV-C irradiated pineapple (Ananas comosus) snack-bars
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- Contribution to journal › Article
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Encapsulation of Lactobacillus reuteri in W1/O/W2 double emulsions : Formulation, storage and in vitro gastro-intestinal digestion stability
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- Contribution to journal › Article
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β-Mannanase BoMan26B from Bacteroides ovatus produces mannan-oligosaccharides with prebiotic potential from galactomannan and softwood β-mannans
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- Contribution to journal › Article
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Glucuronosylated and linear xylooligosaccharides from Quinoa stalks xylan as potential prebiotic source for growth of Bifidobacterium adolescentis and Weissella cibaria
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- Contribution to journal › Article
- 2020
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Effect of the addition of thermostable and non-thermostable type 2 resistant starch (RS2) in cake batters
2020) In LWT - Food Science and Technology(
- Contribution to journal › Article
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Enzyme synergy for the production of arabinoxylo-oligosaccharides from highly substituted arabinoxylan and evaluation of their prebiotic potential
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- Contribution to journal › Article
- 2019
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Effect of reversible permeabilization in combination with different drying methods on the structure and sensorial quality of dried basil (Ocimum basilicum L.) leaves
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- Contribution to journal › Article
- 2016
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Storage stability of freeze-dried, spray-dried and drum-dried skim milk powders evaluated by available lysine
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- Contribution to journal › Article
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Lactobacillus plantarum strains for multifunctional oat-based foods
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- Contribution to journal › Article
- 2015
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In vitro colonic fermentation of food ingredients isolated from Agave tequilana Weber var. azul applied on granola bars
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- Contribution to journal › Article
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Influence of vacuum impregnation and pulsed electric field on the freezing temperature and ice propagation rates of spinach leaves
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- Contribution to journal › Article
- 2014
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Granola bars prepared with Agave tequilana ingredients: Chemical composition and in vitro starch hydrolysis
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- Contribution to journal › Article
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Extraction of water-soluble xylan from wheat bran and utilization of enzymatically produced xylooligosaccharides by Lactobacillus, Bifidobacterium and Weissella spp.
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- Contribution to journal › Article
- 2013
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Effect of vacuum infused cryoprotectants on the freezing tolerance of strawberry tissues
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- Contribution to journal › Article
- 2012
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Effect of pulsed electric field on the germination of barley seeds
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- Contribution to journal › Article
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The potential role of isothermal calorimetry in studies of the stability of fresh-cut fruits
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- Contribution to journal › Article
- 2010
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Dietary fiber suspensions from olive mill wastewater as potential fat replacements in meatballs
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- Contribution to journal › Article
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The effect of heat processing on the functional properties of pectin contained in olive mill wastewater
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- Contribution to journal › Article
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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
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Pressurized liquids as an alternative process to antioxidant carotenoids' extraction from Haematococcus pluvialis microalgae
(
- Contribution to journal › Article
- 2009
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Green processes based on the extraction with pressurized fluids to obtain potent antimicrobials from Haematococcus pluvialis microalgae
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- Contribution to journal › Article
- 2008
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Rheological and structural characterization of tomato paste and its influence on the quality of ketchup
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- Contribution to journal › Article
- 2007
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Sensory characterization of polyester-based bottle material inertness using threshold odour number determination
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- Contribution to journal › Article
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An experimental set-up for studying acrylamide formation in potato crisps
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- Contribution to journal › Article
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Soaking in a NaCl solution produce paler potato chips
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- Contribution to journal › Article
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Fibre concentrate from mango fruit : Characterization, associated antioxidant capacity and application as a bakery product ingredient
(
- Contribution to journal › Article
- 2006
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Mark
In vitro digestion rate and resistant starch content of tortillas stored at two different temperatures
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- Contribution to journal › Article
- 2005
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Mark
Growth and exopolysaccharide formation by Pediococcus damnosus 2.6 in beta-glucan suspensions of oat and barley
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- Contribution to journal › Article
- 2003
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Mark
Gelatinization and retrogradation of potato (Solanum tuberosum) starch in situ as assessed by differential scanning calorimetry (DSC).
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- Contribution to journal › Article
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Mark
Comparison of growth characteristics and exopolysaccharide formation of two lactic acid bacteria strains, Pediococcus damnosus 2.6 and Lactobacillus brevis G-77, in an oat-based, non-dairy medium.
(
- Contribution to journal › Article