Search research articles
Contact Us
Filters
Showing results (11-20 of 24) with videos related to
Page
of 3
Sort By:
Optics Express
|
January 7, 2017
Augmented design and analysis of computer experiments: a novel tolerance embedded global optimization approach applied to SWIR hyperspectral illumination design
Janos C Keresztes, R John Koshel, Karlien D'huys, et al.
Talanta
|
October 24, 2018
Ultra-fast, sensitive and quantitative on-chip detection of group B streptococci in clinical samples
Qing Cai, Maarten Fauvart, Rodrigo Sergio Wiederkehr, et al.
Food Chemistry
|
December 12, 2024
Acidic hydrothermal processing of wheat using citrate buffer largely enhances iron and zinc bioaccessibility and bioavailability to Caco-2 cells
Marie Huyskens, Elien Lemmens, Charlotte Grootaert, et al.
Scientific Reports
|
May 20, 2020
Revealing the main factors and two-way interactions contributing to food discolouration caused by iron-catechol complexation
Judith Bijlsma, Wouter J C de Bruijn, Jos A Hageman, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
|
November 26, 2015
Relative importance and interactions of furan precursors in sterilised, vegetable-based food systems
Stijn Palmers, Tara Grauwet, Carolien Buvé, et al.
Food Chemistry
|
January 7, 2019
Impact of Nannochloropsis sp. dosage form on the oxidative stability of n-3 LC-PUFA enriched tomato purees
Lore Gheysen, Nele Lagae, Jolien Devaere, et al.
Analytical Chemistry
|
July 23, 2016
Optical Manipulation of Single Magnetic Beads in a Microwell Array on a Digital Microfluidic Chip
Deborah Decrop, Toon Brans, Pieter Gijsenbergh, et al.
Food Chemistry
|
June 2, 2018
The impact of steeping, germination and hydrothermal processing of wheat (Triticum aestivum L.) grains on phytate hydrolysis and the distribution, speciation and bio-accessibility of iron and zinc elements
Elien Lemmens, Niels De Brier, Kathryn M Spiers, et al.
International Journal of Food Microbiology
|
April 13, 2023
Impact of process parameters on the specific volume of wholemeal wheat bread made using sourdough- and baker's yeast-based leavening strategies
Celine Verdonck, Yamina De Bondt, Inés Pradal, et al.
Journal of Agricultural and Food Chemistry
|
February 5, 2021
Hydrothermal Treatments Cause Wheat Gluten-Derived Peptides to Form Amyloid-like Fibrils
Marlies A Lambrecht, Margarita Monge-Morera, Thibault Godefroidt, et al.
Page
of 3
Search research articles
Search
Showing results (11-20 of 24) with videos related to
Sort By:
Page
of 3
Optics Express
|
January 7, 2017
Augmented design and analysis of computer experiments: a novel tolerance embedded global optimization approach applied to SWIR hyperspectral illumination design
Janos C Keresztes, R John Koshel, Karlien D'huys, et al.
Talanta
|
October 24, 2018
Ultra-fast, sensitive and quantitative on-chip detection of group B streptococci in clinical samples
Qing Cai, Maarten Fauvart, Rodrigo Sergio Wiederkehr, et al.
Food Chemistry
|
December 12, 2024
Acidic hydrothermal processing of wheat using citrate buffer largely enhances iron and zinc bioaccessibility and bioavailability to Caco-2 cells
Marie Huyskens, Elien Lemmens, Charlotte Grootaert, et al.
Scientific Reports
|
May 20, 2020
Revealing the main factors and two-way interactions contributing to food discolouration caused by iron-catechol complexation
Judith Bijlsma, Wouter J C de Bruijn, Jos A Hageman, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
|
November 26, 2015
Relative importance and interactions of furan precursors in sterilised, vegetable-based food systems
Stijn Palmers, Tara Grauwet, Carolien Buvé, et al.
Food Chemistry
|
January 7, 2019
Impact of Nannochloropsis sp. dosage form on the oxidative stability of n-3 LC-PUFA enriched tomato purees
Lore Gheysen, Nele Lagae, Jolien Devaere, et al.
Analytical Chemistry
|
July 23, 2016
Optical Manipulation of Single Magnetic Beads in a Microwell Array on a Digital Microfluidic Chip
Deborah Decrop, Toon Brans, Pieter Gijsenbergh, et al.
Food Chemistry
|
June 2, 2018
The impact of steeping, germination and hydrothermal processing of wheat (Triticum aestivum L.) grains on phytate hydrolysis and the distribution, speciation and bio-accessibility of iron and zinc elements
Elien Lemmens, Niels De Brier, Kathryn M Spiers, et al.
International Journal of Food Microbiology
|
April 13, 2023
Impact of process parameters on the specific volume of wholemeal wheat bread made using sourdough- and baker's yeast-based leavening strategies
Celine Verdonck, Yamina De Bondt, Inés Pradal, et al.
Journal of Agricultural and Food Chemistry
|
February 5, 2021
Hydrothermal Treatments Cause Wheat Gluten-Derived Peptides to Form Amyloid-like Fibrils
Marlies A Lambrecht, Margarita Monge-Morera, Thibault Godefroidt, et al.
Page
of 3