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Nordic Crops as Alternatives to Soy—An Overview of Nutritional, Sensory, and Functional Properties.
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- Foods, 2023, v. 12, n. 13, p. 2607, doi. 10.3390/foods12132607
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- Article
Protein Nanofibrils from Fava Bean and Its Major Storage Proteins: Formation and Ability to Generate and Stabilise Foams.
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- Foods, 2023, v. 12, n. 3, p. 521, doi. 10.3390/foods12030521
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- Article
Food protein-derived amyloids do not accelerate amyloid β aggregation.
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- Scientific Reports, 2023, v. 13, n. 1, p. 1, doi. 10.1038/s41598-023-28147-5
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- Article
Physiochemical and thermal characterisation of faba bean starch.
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- Journal of Food Measurement & Characterization, 2022, v. 16, n. 6, p. 4470, doi. 10.1007/s11694-022-01543-7
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- Article
Spidroin N-terminal domain forms amyloid-like fibril based hydrogels and provides a protein immobilization platform.
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- Nature Communications, 2022, v. 13, n. 1, p. 1, doi. 10.1038/s41467-022-32093-7
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- Article
The Effects of High Fiber Rye, Compared to Refined Wheat, on Gut Microbiota Composition, Plasma Short Chain Fatty Acids, and Implications for Weight Loss and Metabolic Risk Factors (the RyeWeight Study).
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- Nutrients, 2022, v. 14, n. 8, p. N.PAG, doi. 10.3390/nu14081669
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- Article
Faba Bean Fractions for 3D Printing of Protein-, Starch- and Fibre-Rich Foods.
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- Processes, 2022, v. 10, n. 3, p. 466, doi. 10.3390/pr10030466
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- Article
Variation in Dairy Milk Composition and Properties Has Little Impact on Cheese Ripening: Insights from a Traditional Swedish Long-Ripening Cheese.
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- Dairy, 2021, v. 2, n. 3, p. 336, doi. 10.3390/dairy2030027
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- Article
Product Quality during the Storage of Foods with Insects as an Ingredient: Impact of Particle Size, Antioxidant, Oil Content and Salt Content.
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- Foods, 2020, v. 9, n. 6, p. 791, doi. 10.3390/foods9060791
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- Article
Mineral analysis reveals extreme manganese concentrations in wild harvested and commercially available edible termites.
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- Scientific Reports, 2020, v. 10, n. 1, p. 1, doi. 10.1038/s41598-020-63157-7
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- Article
Cover Image, Volume 50, Issue 6.
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- Journal of Texture Studies, 2019, v. 50, n. 6, p. i, doi. 10.1111/jtxs.12502
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- Article
Interactive effects of casein micelle size and calcium and citrate content on rennet‐induced coagulation in bovine milk.
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- Journal of Texture Studies, 2019, v. 50, n. 6, p. 508, doi. 10.1111/jtxs.12454
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- Article
The Effect of Calcium, Citrate, and Urea on the Stability of Ultra-High Temperature Treated Milk: A Full Factorial Designed Study.
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- Foods, 2019, v. 8, n. 9, p. 418, doi. 10.3390/foods8090418
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- Article
Mealworms as Food Ingredient—Sensory Investigation of a Model System.
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- Foods, 2019, v. 8, n. 8, p. 319, doi. 10.3390/foods8080319
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- Article
Quality Aspects of Insects as Food—Nutritional, Sensory, and Related Concepts.
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- Foods, 2019, v. 8, n. 3, p. 95, doi. 10.3390/foods8030095
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- Article
Appetite and Subsequent Food Intake Were Unaffected by the Amount of Sourdough and Rye in Soft Bread—A Randomized Cross-Over Breakfast Study.
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- Nutrients, 2018, v. 10, n. 11, p. 1594, doi. 10.3390/nu10111594
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- Article
Impact of food processing on rye product properties and their in vitro digestion.
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- European Journal of Nutrition, 2018, v. 57, n. 4, p. 1651, doi. 10.1007/s00394-017-1450-y
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- Article
Yellow Mealworm Protein for Food Purposes - Extraction and Functional Properties.
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- PLoS ONE, 2016, v. 11, n. 2, p. 1, doi. 10.1371/journal.pone.0147791
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- Article
Bran Particle Size Influence on Pasta Microstructure, Water Distribution, and Sensory Properties.
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- Cereal Chemistry, 2015, v. 92, n. 6, p. 617, doi. 10.1094/CCHEM-03-15-0038-R
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- Article
Effects of Unfermented and Fermented Whole Grain Rye Crisp Breads Served as Part of a Standardized Breakfast, on Appetite and Postprandial Glucose and Insulin Responses: A Randomized Cross-over Trial.
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- PLoS ONE, 2015, v. 10, n. 3, p. 1, doi. 10.1371/journal.pone.0122241
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- Article
Adhesion of Streptococcus mitis and Actinomyces oris in co-culture to machined and anodized titanium surfaces as affected by atmosphere and pH.
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- BMC Oral Health, 2013, v. 13, n. 1, p. 1, doi. 10.1186/1472-6831-13-4
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- Article
Effect of mechanical and thermal treatments on the microstructure and rheological properties of carrot, broccoli and tomato dispersions.
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- Journal of the Science of Food & Agriculture, 2011, v. 91, n. 2, p. 207, doi. 10.1002/jsfa.4168
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- Article
Processing of tomato: impact on in vitro bioaccessibility of lycopene and textural properties.
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- Journal of the Science of Food & Agriculture, 2010, v. 90, n. 10, p. 1665, doi. 10.1002/jsfa.4000
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- Article
Transparency and wettability of PVP/PDMS-IPN synthesized in different organic solvents.
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- Journal of Applied Polymer Science, 2009, v. 114, n. 3, p. 1828, doi. 10.1002/app.30673
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- Article
Mechanical and Thermal Pretreatments of Crushed Tomatoes: Effects on Consistency and In Vitro Accessibility of Lycopene.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 7, p. E386, doi. 10.1111/j.1750-3841.2009.01255.x
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- Article
Microwave and convective dehydration of ethanol treated and frozen apple – physical properties and drying kinetics.
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- International Journal of Food Science & Technology, 2002, v. 37, n. 6, p. 603, doi. 10.1046/j.1365-2621.2002.00592.x
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- Article
Filamentous structures of bovine myosin in diluted suspensions and gels.
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- Journal of the Science of Food & Agriculture, 1988, v. 42, n. 4, p. 355, doi. 10.1002/jsfa.2740420409
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- Article
Formation of two types of gels from bovine myosin.
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- Journal of the Science of Food & Agriculture, 1986, v. 37, n. 1, p. 69, doi. 10.1002/jsfa.2740370111
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- Article