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Results:
1-9
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Results: 9
Authors:
Kenny, S
Grau, H
Arendt, EK
Citation: S. Kenny et al., Use of response surface methodology to investigate the effects of processing conditions on frozen dough quality and stability, EUR FOOD RE, 213(4-5), 2001, pp. 323-328
Authors:
Crowley, P
Grau, H
O'Connor, P
FitzGerald, RJ
Arendt, EK
Citation: P. Crowley et al., Effect of glutamine peptide on baking characteristics of bread using experimental design, EUR FOOD RE, 212(2), 2001, pp. 192-197
Authors:
O'Brien, CM
Grau, H
Neville, DP
Keogh, MK
Arendt, EK
Citation: Cm. O'Brien et al., Functionality of microencapsulated high-fat powders in wheat bread, EUR FOOD RE, 212(1), 2000, pp. 64-69
Authors:
Meyer, HA
Grau, H
Kraft, R
Kostka, S
Prehn, S
Kalies, KU
Hartmann, E
Citation: Ha. Meyer et al., Mammalian Sec61 is associated with Sec62 and Sec63, J BIOL CHEM, 275(19), 2000, pp. 14550-14557
Authors:
Crowley, P
Grau, H
Arendt, EK
Citation: P. Crowley et al., Influence of additives and mixing time on crumb grain characteristics of wheat bread, CEREAL CHEM, 77(3), 2000, pp. 370-375
Authors:
O'Brien, CM
Grau, H
Neville, DP
Keogh, MK
Reville, WJ
Arendt, EK
Citation: Cm. O'Brien et al., Effects of microencapsulated high-fat powders on the empirical and fundamental rheological properties of wheat flour doughs, CEREAL CHEM, 77(2), 2000, pp. 111-114
Authors:
Grau, H
Citation: H. Grau, Was the teaching of physical sciences revolutionary? Experimental physics in Nantes, from the college oratorien to the ecole centrale, ANN HIST R, (320), 2000, pp. 149-158
Authors:
Kenneally, PM
Fransen, NG
Grau, H
O'Neill, EE
Arendt, EK
Citation: Pm. Kenneally et al., Effects of environmental conditions on microbial proteolysis in a pork myofibril model system, J APPL MICR, 87(6), 1999, pp. 794-803
Authors:
Grau, H
Wehrle, K
Arendt, EK
Citation: H. Grau et al., Evaluation of a two-step baking procedure for convenience sponge cakes, CEREAL CHEM, 76(2), 1999, pp. 303-307
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1-9
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