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Food Chemistry|February 25, 2019
Modeling counterion partition in composite gels of BSA with gelatin following high pressure treatmentCarine Semasaka, Chaitali Dekiwadia, Roman Buckow, et al.Journal of Agricultural and Food Chemistry|November 18, 2009
Pressure-temperature phase diagrams of maize starches with different amylose contentsRoman Buckow, Lena Jankowiak, Dietrich Knorr, et al.Food Research International (Ottawa, Ont.)|December 3, 2017
Instrumental and sensory properties of pea protein-fortified extruded rice snacksClaudia Philipp, Roman Buckow, Pat Silcock, et al.Food Chemistry|June 10, 2018
Modeling water partition in composite gels of BSA with gelatin following high pressure treatmentCarine Semasaka, Pranita Mhaske, Roman Buckow, et al.Journal of Agricultural and Food Chemistry|August 26, 2010
Pressure and temperature effects on degradation kinetics and storage stability of total anthocyanins in blueberry juiceRoman Buckow, Anja Kastell, Netsanet Shiferaw Terefe, et al.Critical Reviews in Food Science and Nutrition|June 23, 2026
Wastes in the stone fruit supply chain-a review of sources, causes, and sustainable transformation opportunitiesYakindra Timilsena, Deepa Agarwal, Mahsa Majzoobi, et al.Food Chemistry|June 5, 2015
Blueberry polyphenol oxidase: Characterization and the kinetics of thermal and high pressure activation and inactivationNetsanet Shiferaw Terefe, Antoine Delon, Roman Buckow, et al.Food Chemistry|March 18, 2014
Modification of the structural and rheological properties of whey protein/gelatin mixtures through high pressure processingAnastasia Fitria Devi, Roman Buckow, Yacine Hemar, et al.Journal of the Science of Food and Agriculture|January 31, 2017
Gelation of barramundi (Lates calcarifer) minced muscle as affected by pressure and thermal treatments at low salt concentrationBinh Q Truong, Roman Buckow, Minh H Nguyen, et al.Journal of Agricultural and Food Chemistry|December 2, 2014
Oat fiber as a carrier for curcuminoidsSara Sayanjali, Luz Sanguansri, Roman Buckow, et al.Pageof 4