Barbara Rega - JoVE Visualize

Showing results (11-20 of 14) with videos related to

Pageof 2

Sort By:

You have reached the last page of results.This site can display upto 14 results.

Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|December 16, 2015

Furan quantification in bread crust: development of a simple and sensitive method using headspace-trap GC-MSLucie Huault, Nicolas Descharles, Barbara Rega, et al.

Food & Function|February 25, 2022

<i>In vitro</i> digestion of protein and starch in sponge cakes formulated with pea (<i>Pisum sativum</i> L.) ingredientsSvenja Krause, Stéphane Debon, Katharina Pälchen, et al.

Food Chemistry|March 29, 2022

Applicability of pea ingredients in baked products: Links between formulation, reactivity potential and physicochemical propertiesSvenja Krause, Eugenia Ayebea Asamoah, Delphine Huc-Mathis, et al.

Foods (Basel, Switzerland)|September 23, 2022

Saponins from Pea Ingredients to Innovative Sponge Cakes and Their Association with Perceived BitternessPedro Martínez Noguera, Jodie Lantoine, Even Le Roux, et al.

Pageof 2

Showing results (11-20 of 14) with videos related to

Sort By:

Pageof 2

You have reached the last page of results.This site can display upto 14 results.

Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|December 16, 2015

Furan quantification in bread crust: development of a simple and sensitive method using headspace-trap GC-MSLucie Huault, Nicolas Descharles, Barbara Rega, et al.

Food & Function|February 25, 2022

<i>In vitro</i> digestion of protein and starch in sponge cakes formulated with pea (<i>Pisum sativum</i> L.) ingredientsSvenja Krause, Stéphane Debon, Katharina Pälchen, et al.

Food Chemistry|March 29, 2022

Applicability of pea ingredients in baked products: Links between formulation, reactivity potential and physicochemical propertiesSvenja Krause, Eugenia Ayebea Asamoah, Delphine Huc-Mathis, et al.

Foods (Basel, Switzerland)|September 23, 2022

Saponins from Pea Ingredients to Innovative Sponge Cakes and Their Association with Perceived BitternessPedro Martínez Noguera, Jodie Lantoine, Even Le Roux, et al.

Pageof 2