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Food Chemistry|June 10, 2015
Extractable oil in microcapsules prepared by spray-drying: Localisation, determination and impact on oxidative stabilityS Drusch, S BergFood Research International (Ottawa, Ont.)|May 3, 2017
Turbidity in oil-in-water-emulsions - Key factors and visual perceptionC Linke, S DruschJournal of Food Protection|August 22, 2003
Mycotoxins in fruits, fruit juices, and dried fruitsS Drusch, W RagabFood Chemistry|September 20, 2014
Off-flavour masking of secondary lipid oxidation products by pea dextrinS Böttcher, U Steinhäuser, S DruschTalanta|April 14, 2009
Monitoring of autoxidation in LCPUFA-enriched lipid microparticles by electronic nose and SPME-GCMSS Benedetti, S Drusch, S ManninoJournal of Electromyography and Kinesiology : Official Journal of the International Society of Electrophysiological Kinesiology|December 3, 2014
The minimum number of contractions required to examine the EMG amplitude versus isometric force relationship for the vastus lateralis and vastus medialisMatt S Stock, Alexander S Drusch, Brennan J ThompsonDie Nahrung|July 18, 2001
Selective fortification of lysinoalanine, fructoselysine and N epsilon-carboxymethyllysine in casein model systemsV Faist, C Müller, S Drusch, et al.Food Chemistry|October 17, 2015
Functional and antioxidant properties of hydrolysates of sardine (S. pilchardus) and horse mackerel (T. mediterraneus) for the microencapsulation of fish oil by spray-dryingR Morales-Medina, F Tamm, A M Guadix, et al.Food Chemistry|October 9, 2013
Structure formation in sugar containing pectin gels - influence of tartaric acid content (pH) and cooling rate on the gelation of high-methoxylated pectinH Kastner, K Kern, R Wilde, et al.Pageof 2