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Caroline Orfila

Showing results (1-10 of 46) with videos related to

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Nutrients|September 28, 2018
The Availability and Nutritional Adequacy of Gluten-Free Bread and PastaBeatrice Allen, Caroline Orfila
Critical Reviews in Food Science and Nutrition|April 26, 2022
Dietary fiber in the prevention of obesity and obesity-related chronic diseases: From epidemiological evidence to potential molecular mechanismsIsabella Skye Waddell, Caroline Orfila
Food Security|February 15, 2021
Mapping the production-consumption gap of an urban food system: an empirical case study of food security and resiliencePaul D Jensen, Caroline Orfila
Food Chemistry|September 25, 2016
Inhibitory effect of chlorogenic acid on digestion of potato starchZida Karim, Melvin Holmes, Caroline Orfila
Food Chemistry|January 22, 2014
Amygdalin content of seeds, kernels and food products commercially-available in the UKIslamiyat F Bolarinwa, Caroline Orfila, Michael R A Morgan
Journal of Agricultural and Food Chemistry|June 7, 2014
Development and application of an enzyme-linked immunosorbent assay (ELISA) for the quantification of amygdalin, a cyanogenic glycoside, in foodIslamiyat F Bolarinwa, Caroline Orfila, Michael R A Morgan
Foods (Basel, Switzerland)|February 2, 2018
Enrichment of Biscuits with Matcha Green Tea Powder: Its Impact on Consumer Acceptability and Acute Metabolic ResponseBenjapor Phongnarisorn, Caroline Orfila, Melvin Holmes, et al.
Phytochemistry|July 3, 2004
Rhamnogalacturonan I in Solanum tuberosum tubers contains complex arabinogalactan structuresJens ØBro, Jesper Harholt, Henrik Vibe Scheller, et al.
Food Chemistry|October 13, 2014
Determination of amygdalin in apple seeds, fresh apples and processed apple juicesIslamiyat F Bolarinwa, Caroline Orfila, Michael R A Morgan
Journal of Texture Studies|June 14, 2018
In vitro oral processing of raw tomato: Novel insights into the role of endogenous fruit enzymesDavide Rabiti, Caroline Orfila, Melvin Holmes, et al.
Pageof 5

Showing results (1-10 of 46) with videos related to

Sort By:
Pageof 5
Nutrients|September 28, 2018
The Availability and Nutritional Adequacy of Gluten-Free Bread and PastaBeatrice Allen, Caroline Orfila
Critical Reviews in Food Science and Nutrition|April 26, 2022
Dietary fiber in the prevention of obesity and obesity-related chronic diseases: From epidemiological evidence to potential molecular mechanismsIsabella Skye Waddell, Caroline Orfila
Food Security|February 15, 2021
Mapping the production-consumption gap of an urban food system: an empirical case study of food security and resiliencePaul D Jensen, Caroline Orfila
Food Chemistry|September 25, 2016
Inhibitory effect of chlorogenic acid on digestion of potato starchZida Karim, Melvin Holmes, Caroline Orfila
Food Chemistry|January 22, 2014
Amygdalin content of seeds, kernels and food products commercially-available in the UKIslamiyat F Bolarinwa, Caroline Orfila, Michael R A Morgan
Journal of Agricultural and Food Chemistry|June 7, 2014
Development and application of an enzyme-linked immunosorbent assay (ELISA) for the quantification of amygdalin, a cyanogenic glycoside, in foodIslamiyat F Bolarinwa, Caroline Orfila, Michael R A Morgan
Foods (Basel, Switzerland)|February 2, 2018
Enrichment of Biscuits with Matcha Green Tea Powder: Its Impact on Consumer Acceptability and Acute Metabolic ResponseBenjapor Phongnarisorn, Caroline Orfila, Melvin Holmes, et al.
Phytochemistry|July 3, 2004
Rhamnogalacturonan I in Solanum tuberosum tubers contains complex arabinogalactan structuresJens ØBro, Jesper Harholt, Henrik Vibe Scheller, et al.
Food Chemistry|October 13, 2014
Determination of amygdalin in apple seeds, fresh apples and processed apple juicesIslamiyat F Bolarinwa, Caroline Orfila, Michael R A Morgan
Journal of Texture Studies|June 14, 2018
In vitro oral processing of raw tomato: Novel insights into the role of endogenous fruit enzymesDavide Rabiti, Caroline Orfila, Melvin Holmes, et al.
Pageof 5