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Roger Andersson

Showing results (21-30 of 57) with videos related to

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International Journal of Environmental Research and Public Health|April 5, 2020
Side Streams of Broccoli Leaves: A Climate Smart and Healthy Food IngredientEmilia Berndtsson, Roger Andersson, Eva Johansson, et al.
International Journal of Biological Macromolecules|June 28, 2011
The cluster structure of barley amylopectins of different genetic backgroundsEric Bertoft, Anna Källman, Kristine Koch, et al.
International Journal of Biological Macromolecules|August 23, 2011
The building block structure of barley amylopectinEric Bertoft, Anna Källman, Kristine Koch, et al.
Nutrition Journal|August 28, 2009
Effect of rye bread breakfasts on subjective hunger and satiety: a randomized controlled trialHanna Isaksson, Helena Fredriksson, Roger Andersson, et al.
Food Research International (Ottawa, Ont.)|September 9, 2025
Predicting loaf volume of white bread by near infrared spectroscopy on wheat flour. Comparative application: NIR reflection, NIR transmission and portable NIR reflectionTomasz Pawel Czaja, Louise Selga, Roger Andersson, et al.
Scientific Reports|January 3, 2023
Fecal microbiota composition affects in vitro fermentation of rye, oat, and wheat breadLaura Pirkola, Johan Dicksved, Jussi Loponen, et al.
Journal of Chromatography. A|November 24, 2004
Chromatographic analysis of alkylresorcinols and their metabolitesAlastair B Ross, Per Aman, Roger Andersson, et al.
International Journal of Biological Macromolecules|December 29, 2012
On the interconnection of clusters and building blocks in barley amylopectinAnna Källman, Eric Bertoft, Kristine Koch, et al.
Carbohydrate Polymers|February 22, 2024
GBSS mutations in an SBE mutated background restore the potato starch granule morphology and produce ordered granules despite differences to native molecular structureShishanthi Jayarathna, Per Hofvander, Zsuzsanna Péter-Szabó, et al.
Journal of Agricultural and Food Chemistry|July 21, 2005
Factors influencing acrylamide content and color in rye crisp breadArwa Mustafa, Roger Andersson, Johan Rosén, et al.
Pageof 6

Showing results (21-30 of 57) with videos related to

Sort By:
Pageof 6
International Journal of Environmental Research and Public Health|April 5, 2020
Side Streams of Broccoli Leaves: A Climate Smart and Healthy Food IngredientEmilia Berndtsson, Roger Andersson, Eva Johansson, et al.
International Journal of Biological Macromolecules|June 28, 2011
The cluster structure of barley amylopectins of different genetic backgroundsEric Bertoft, Anna Källman, Kristine Koch, et al.
International Journal of Biological Macromolecules|August 23, 2011
The building block structure of barley amylopectinEric Bertoft, Anna Källman, Kristine Koch, et al.
Nutrition Journal|August 28, 2009
Effect of rye bread breakfasts on subjective hunger and satiety: a randomized controlled trialHanna Isaksson, Helena Fredriksson, Roger Andersson, et al.
Food Research International (Ottawa, Ont.)|September 9, 2025
Predicting loaf volume of white bread by near infrared spectroscopy on wheat flour. Comparative application: NIR reflection, NIR transmission and portable NIR reflectionTomasz Pawel Czaja, Louise Selga, Roger Andersson, et al.
Scientific Reports|January 3, 2023
Fecal microbiota composition affects in vitro fermentation of rye, oat, and wheat breadLaura Pirkola, Johan Dicksved, Jussi Loponen, et al.
Journal of Chromatography. A|November 24, 2004
Chromatographic analysis of alkylresorcinols and their metabolitesAlastair B Ross, Per Aman, Roger Andersson, et al.
International Journal of Biological Macromolecules|December 29, 2012
On the interconnection of clusters and building blocks in barley amylopectinAnna Källman, Eric Bertoft, Kristine Koch, et al.
Carbohydrate Polymers|February 22, 2024
GBSS mutations in an SBE mutated background restore the potato starch granule morphology and produce ordered granules despite differences to native molecular structureShishanthi Jayarathna, Per Hofvander, Zsuzsanna Péter-Szabó, et al.
Journal of Agricultural and Food Chemistry|July 21, 2005
Factors influencing acrylamide content and color in rye crisp breadArwa Mustafa, Roger Andersson, Johan Rosén, et al.
Pageof 6