International Journal of Food Science & Technology, 0950-5423

Tidskrift

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  1. 2021
  2. Effects of feed composition, protein denaturation and storage of milk serum protein/lactose powders on lactosylation

    Ida Marie Andersson, Björn Bergenståhl, Marcela Alexander, Marie Paulsson & Maria Glantz, 2021 jan, I: International Journal of Food Science and Technology. 56, 1, s. 480-492 13 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  3. Cross-national differences in consumer responses to savoury crackers containing blackcurrant pomace

    Anne Marie Reißner, Susanne Struck, Katerina Alba, Cristina Proserpio, Roberto Foschino, Charlotta Turner, Isabel Hernando, Susann Zahn & Harald Rohm, 2021, I: International Journal of Food Science and Technology.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  4. 2019
  5. In vitro gastrointestinal digestion of mango by-product snacks: Potential absorption of polyphenols and antioxidant capacity

    Bertha Cruz-Trinidad, Jorge Alberto Sánchez-Burgos, Juscelino Tovar, Sonia Guadalupe Sáyago-Ayerdi & Victor Manuel Zamora-Gasga, 2019, I: International Journal of Food Science and Technology. 54, 11, s. 3091-3098

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  6. 2018
  7. Kinetics of available lysine in stored commercial skim milk powder at moderate temperatures

    Kataneh Aalaei, Marilyn Rayner & Ingegerd Sjöholm, 2018, I: International Journal of Food Science and Technology. 53, 9, s. 2159-2165

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  8. 2016
  9. Berry pomace - A review of processing and chemical analysis of its polyphenols

    Susanne Struck, Merichel Plaza, Charlotta Turner & Harald Rohm, 2016 jun 1, I: International Journal of Food Science and Technology. 51, 6, s. 1305-1318 14 s.

    Forskningsoutput: TidskriftsbidragÖversiktsartikel

  10. 2008
  11. Heterocyclic amine formation during frying of frozen beefburgers

    Elna Hallgard, Bea Kovácsné Oroszvári, Eva Tornberg, Ingegerd Sjöholm & Kerstin Skog, 2008, I: International Journal of Food Science & Technology. 43, 1, s. 62-68

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  12. 2007
  13. Composition and effect of soaking on starch digestibility of Phaseolus vulgaris (L.) cv. 'Mayocoba'

    Roselis Carmona-García, Perla Osorio-Díaz, Edith Agama-Acevedol, Juscelino Tovar & Luis Arturo Bello-Pérez, 2007 mar 1, I: International Journal of Food Science and Technology. 42, 3, s. 296-302 7 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  14. 2003
  15. Effect of different cooking methods on the formation of mutagenic compounds in meat.

    Kerstin Skog, Åsa Eneroth & Maria Svanberg, 2003, I: International Journal of Food Science & Technology. 38, 3, s. 313-323

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift