AAAAAA
Results:
1-7
|
Results: 7
Authors:
Stenberg, M
Marko-Varga, G
Oste, R
Citation: M. Stenberg et al., Racemization of amino acids during classical and microwave oven hydrolysis- application to aspartame and a Maillard reaction system, FOOD CHEM, 74(2), 2001, pp. 217-224
Authors:
Martensson, O
Andersson, C
Andersson, K
Oste, R
Holst, O
Citation: O. Martensson et al., Formulation of an oat-based fermented product and its comparison with yoghurt, J SCI FOOD, 81(14), 2001, pp. 1314-1321
Authors:
Martensson, O
Oste, R
Holst, O
Citation: O. Martensson et al., Lactic acid bacteria in an oat-based non-dairy milk substitute: Fermentation characteristics and exopolysaccharide formation, LEBENSM-WIS, 33(8), 2000, pp. 525-530
Authors:
Onning, G
Wallmark, A
Persson, M
Akesson, B
Elmstahl, S
Oste, R
Citation: G. Onning et al., Consumption of oat milk for 5 weeks lowers serum cholesterol and LDL cholesterol in free-living men with moderate hypercholesterolemia, ANN NUTR M, 43(5), 1999, pp. 301-309
Authors:
Segnini, S
Dejmek, P
Oste, R
Citation: S. Segnini et al., A low cost video technique for colour measurement of potato chips, FOOD SCIENC, 32(4), 1999, pp. 216-222
Authors:
Segnini, S
Dejmek, P
Oste, R
Citation: S. Segnini et al., Relationship between instrumental and sensory analysis of texture and color of potato chips, J TEXT STUD, 30(6), 1999, pp. 677-690
Authors:
Segnini, S
Dejmek, P
Oste, R
Citation: S. Segnini et al., Reproducible texture analysis of potato chips, J FOOD SCI, 64(2), 1999, pp. 309-312
Risultati:
1-7
|