Food Chemistry, 1873-7072

Tidskrift

Fler filtreringsmöjligheter
  1. 2019
  2. Characterization of molecular properties of wheat starch from three different types of breads using asymmetric flow field-flow fractionation (AF4)

    Catalina Fuentes, Castañeda, R., Rengel, F., Peñarrieta, J. M. & Lars Nilsson, 2019 nov 15, I : Food Chemistry. 298, 125090.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  3. Oxidation of marine oils during in vitro gastrointestinal digestion with human digestive fluids - Role of oil origin, added tocopherols and lipolytic activity

    Cecilia Tullberg, Vegarud, G. & Undeland, I., 2019 jan 1, I : Food Chemistry. 270, s. 527-537 11 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  4. Esterified plantain flour for the production of cookies rich in indigestible carbohydrates

    Sanchez-Rivera, M. M., Bello-Pérez, L. A., Juscelino Tovar, Martinez, M. M. & Agama-Acevedo, E., 2019, I : Food Chemistry. 292, s. 1-5 5 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  5. 2018
  6. Hydrophilization of bixin by lipase-catalyzed transesterification with sorbitol

    Jahangiri, A., Anders Hauer Møller, Danielsen, M., Madsen, B., Joernsgaard, B., Vaerbak, S., Patrick Adlercreutz & Dalsgaard, T. K., 2018 dec 1, I : Food Chemistry. 268, s. 203-209 7 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  7. Structure dependent antioxidant capacity of phlorotannins from Icelandic Fucus vesiculosus by UHPLC-DAD-ECD-QTOFMS

    Hermund, D. B., Plaza, M., Charlotta Turner, Jónsdóttir, R., Kristinsson, H. G., Jacobsen, C. & Nielsen, K. F., 2018 feb 1, I : Food Chemistry. 240, s. 904-909 6 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  8. 2017
  9. Characterization of a water soluble, hyperbranched arabinogalactan from yacon (Smallanthus sonchifolius) roots

    Castro, A., Vilaplana, F. & Lars Nilsson, 2017 maj 15, I : Food Chemistry. 223, s. 76-81 6 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  10. 2016
  11. The effect of baking and enzymatic treatment on the structural properties of wheat starch

    Catalina Fuentes, Zielke, C., Prakash, M., Kumar, P., Peñarrieta, J. M., Eliasson, A. C. & Lars Nilsson, 2016 dec 15, I : Food Chemistry. 213, s. 768-774 7 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  12. Characterization of antioxidant polyphenols from Myrciaria jaboticaba peel and their effects on glucose metabolism and antioxidant status: A pilot clinical study

    Plaza, M., Batista, Â. G., Cazarin, C. B. B., Margareta Sandahl, Charlotta Turner, Östman, E. & Maróstica Júnior, M. R., 2016 nov 15, I : Food Chemistry. 211, s. 185-197 13 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  13. Determination of free and esterified carotenoid composition in rose hip fruit by HPLC-DAD-APCI+-MS

    Zhong, L., Gustavsson, K. E., Stina Oredsson, Głąb, B., Yilmaz, J. L. & Olsson, M. E., 2016 nov 1, I : Food Chemistry. 210, s. 541-550 10 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  14. Cheese whey protein recovery by ultrafiltration through transglutaminase (TG) catalysis whey protein cross-linking

    Wang, W., Zhang, L., Han, X. & YI LU, 2016 jul 11, I : Food Chemistry. 215, s. 31-40

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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