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International Journal of Food Science|February 24, 2016
Effect of Hydrocolloids and Emulsifiers on Baking Quality of Composite Cassava-Maize-Wheat BreadsMaria Eduardo, Ulf Svanberg, Lilia AhrnéCritical Reviews in Food Science and Nutrition|August 28, 2003
Mechanisms and prevention of plant tissue collapse during dehydration: a critical reviewFrédéric Prothon, Lilia Ahrné, Ingegerd SjöholmFood Science & Nutrition|July 8, 2016
Effect of hydrocolloids and emulsifiers on the shelf-life of composite cassava-maize-wheat bread after storageMaria Eduardo, Ulf Svanberg, Lilia AhrnéFoods (Basel, Switzerland)|November 27, 2021
Effect of Water Temperature and Time during Heating on Mass Loss and Rheology of Cheese CurdsRan Feng, Søren K Lillevang, Lilia AhrnéFood Research International (Ottawa, Ont.)|February 23, 2024
Impact of pulsed electric field intensity on the cream separation efficiency from bovine milk and physico-chemical properties of the creamMarkus Walkling-Ribeiro, Thomas Jacob, Lilia AhrnéInternational Journal of Food Science|February 24, 2016
Effect of Cassava Flour Characteristics on Properties of Cassava-Wheat-Maize Composite Bread TypesMaria Eduardo, Ulf Svanberg, Jorge Oliveira, et al.Frontiers in Microbiology|October 21, 2015
A comparative study of infrared and microwave heating for microbial decontamination of paprika powderLovisa Eliasson, Sven Isaksson, Maria Lövenklev, et al.Journal of Food Science|April 30, 2015
Effect of Infrared Blanching on Enzyme Activity and Retention of β-Carotene and Vitamin C in Dried MangoIsabel R F Guiamba, Ulf Svanberg, Lilia AhrnéFoods (Basel, Switzerland)|April 30, 2021
Gastric Digestion of Milk Proteins in Adult and Elderly: Effect of High-Pressure ProcessingKataneh Aalaei, Bekzod Khakimov, Cristian De Gobba, et al.Soft Matter|October 9, 2020
Casein micelles in milk as sticky spheresGregory N Smith, Erik Brok, Morten Vormsborg Christiansen, et al.Pageof 4