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Results: 1-9 |
Results: 9
EFFECTS OF CONSUMPTION OF OAT MILK, SOYA MILK, OR COWS MILK ON PLASMA-LIPIDS AND ANTIOXIDATIVE CAPACITY IN HEALTHY-SUBJECTS
Authors: ONNING G AKESSON B OSTE R LUNDQUIST I
Citation: G. Onning et al., EFFECTS OF CONSUMPTION OF OAT MILK, SOYA MILK, OR COWS MILK ON PLASMA-LIPIDS AND ANTIOXIDATIVE CAPACITY IN HEALTHY-SUBJECTS, Annals of nutrition & metabolism, 42(4), 1998, pp. 211-220
THERMAL-PROCESSING OF 5-METHYLTETRAHYDROFOLIC ACID IN THE UHT REGION IN THE PRESENCE OF OXYGEN
Authors: VIBERG U JAGERSTAD M OSTE R SJOHOLM I
Citation: U. Viberg et al., THERMAL-PROCESSING OF 5-METHYLTETRAHYDROFOLIC ACID IN THE UHT REGION IN THE PRESENCE OF OXYGEN, Food chemistry, 59(3), 1997, pp. 381-386
MODELING OF DISSOLVED-OXYGEN CONCENTRATION DURING STORAGE OF PACKAGEDLIQUID FOODS
Authors: AHRNE LM OLIVEIRA FAR MANSO MC DRUMOND MC OSTE R GEKAS V
Citation: Lm. Ahrne et al., MODELING OF DISSOLVED-OXYGEN CONCENTRATION DURING STORAGE OF PACKAGEDLIQUID FOODS, Journal of food engineering, 34(2), 1997, pp. 213-224
CHANGES IN PLASMA-INSULIN, ENTEROSTATIN, AND LIPOPROTEIN LEVELS DURING AN ENERGY-RESTRICTED DIETARY REGIMEN INCLUDING A NEW OAT-BASED LIQUID FOOD
Authors: RYTTER E ERLANSONALBERTSSON C LINDAHL L LUNDQUIST I VIBERG U AKESSON B OSTE R
Citation: E. Rytter et al., CHANGES IN PLASMA-INSULIN, ENTEROSTATIN, AND LIPOPROTEIN LEVELS DURING AN ENERGY-RESTRICTED DIETARY REGIMEN INCLUDING A NEW OAT-BASED LIQUID FOOD, Annals of nutrition & metabolism, 40(4), 1996, pp. 212-220
DEVELOPMENT AND EVALUATION OF MICROSCALE APPARATUS FOR THE GENERATIONOF KINETIC DATA AT HIGH-TEMPERATURES, APPLIED TO THE DEGRADATION OF THIAMINE
Authors: VIBERG U OSTE R
Citation: U. Viberg et R. Oste, DEVELOPMENT AND EVALUATION OF MICROSCALE APPARATUS FOR THE GENERATIONOF KINETIC DATA AT HIGH-TEMPERATURES, APPLIED TO THE DEGRADATION OF THIAMINE, Food chemistry, 52(1), 1995, pp. 29-33
DETERMINATION OF D-AMINO-ACIDS AND L-AMINO-ACIDS IN BIOLOGICAL SAMPLES BY 2-DIMENSIONAL COLUMN LIQUID-CHROMATOGRAPHY
Authors: VANDEMERBEL NC STENBERG M OSTE R MARKOVARGA G GORTON L LINGEMAN H BRINKMAN UAT
Citation: Nc. Vandemerbel et al., DETERMINATION OF D-AMINO-ACIDS AND L-AMINO-ACIDS IN BIOLOGICAL SAMPLES BY 2-DIMENSIONAL COLUMN LIQUID-CHROMATOGRAPHY, Chromatographia, 41(1-2), 1995, pp. 6-14
EFFECT OF PREHEATING ON POTATO TEXTURE
Authors: ANDERSSON A GEKAS V LIND I OLIVEIRA F OSTE R
Citation: A. Andersson et al., EFFECT OF PREHEATING ON POTATO TEXTURE, Critical reviews in food science and nutrition, 34(3), 1994, pp. 229-251
EFFECTS OF DIFFERENT ORGANIC-ACIDS ON THE ADHESION BETWEEN POLYETHYLENE FILM AND ALUMINUM FOIL
Authors: OLAFSSON G JAGERSTAD M OSTE R WESSLEN B HJERTBERG T
Citation: G. Olafsson et al., EFFECTS OF DIFFERENT ORGANIC-ACIDS ON THE ADHESION BETWEEN POLYETHYLENE FILM AND ALUMINUM FOIL, Food chemistry, 47(3), 1993, pp. 227-233
DIFFUSION IN HEATED POTATO TISSUES
Authors: GEKAS V OSTE R LAMBERG I
Citation: V. Gekas et al., DIFFUSION IN HEATED POTATO TISSUES, Journal of food science, 58(4), 1993, pp. 827-831
Risultati: 1-9 |