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Svenja Krause

Showing results (1-10 of 8) with videos related to

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Food Chemistry|November 23, 2021
From flours to cakes: Reactivity potential of pulse ingredients to generate volatile compounds impacting the quality of processed foodsSvenja Krause, Séverine Keller, Anahita Hashemi, et al.
BMJ Open|February 19, 2020
Patient safety in ambulatory care from the patient's perspective: a retrospective, representative telephone surveyMax Geraedts, Svenja Krause, Michael Schneider, et al.
Food & Function|February 25, 2022
<i>In vitro</i> digestion of protein and starch in sponge cakes formulated with pea (<i>Pisum sativum</i> L.) ingredientsSvenja Krause, Stéphane Debon, Katharina Pälchen, et al.
Annals of Transplantation|February 10, 2026
Inferior Long-Term Outcome of Fatty Liver Allografts After Orthotopic Liver TransplantationSvenja Krause, Helena Maria Linge, Ulrich Zwirner, et al.
Foods (Basel, Switzerland)|January 8, 2025
Oat Kilning and Its Effects on Liquid Oat-Base ProductionSofie Ekelund, Eimantas Gladkauskas, Svenja Krause, et al.
Food Chemistry|March 29, 2022
Applicability of pea ingredients in baked products: Links between formulation, reactivity potential and physicochemical propertiesSvenja Krause, Eugenia Ayebea Asamoah, Delphine Huc-Mathis, et al.
Foods (Basel, Switzerland)|September 23, 2022
Saponins from Pea Ingredients to Innovative Sponge Cakes and Their Association with Perceived BitternessPedro Martínez Noguera, Jodie Lantoine, Even Le Roux, et al.
Scientific Reports|August 22, 2025
Interlaboratory validation of an optimized protocol for measuring α-amylase activity by the INFOGEST international research networkDaniela Freitas, Shannon Gwala, Gwénaële Henry, et al.
Pageof 1

Showing results (1-10 of 8) with videos related to

Sort By:
Pageof 1
Food Chemistry|November 23, 2021
From flours to cakes: Reactivity potential of pulse ingredients to generate volatile compounds impacting the quality of processed foodsSvenja Krause, Séverine Keller, Anahita Hashemi, et al.
BMJ Open|February 19, 2020
Patient safety in ambulatory care from the patient's perspective: a retrospective, representative telephone surveyMax Geraedts, Svenja Krause, Michael Schneider, et al.
Food & Function|February 25, 2022
<i>In vitro</i> digestion of protein and starch in sponge cakes formulated with pea (<i>Pisum sativum</i> L.) ingredientsSvenja Krause, Stéphane Debon, Katharina Pälchen, et al.
Annals of Transplantation|February 10, 2026
Inferior Long-Term Outcome of Fatty Liver Allografts After Orthotopic Liver TransplantationSvenja Krause, Helena Maria Linge, Ulrich Zwirner, et al.
Foods (Basel, Switzerland)|January 8, 2025
Oat Kilning and Its Effects on Liquid Oat-Base ProductionSofie Ekelund, Eimantas Gladkauskas, Svenja Krause, et al.
Food Chemistry|March 29, 2022
Applicability of pea ingredients in baked products: Links between formulation, reactivity potential and physicochemical propertiesSvenja Krause, Eugenia Ayebea Asamoah, Delphine Huc-Mathis, et al.
Foods (Basel, Switzerland)|September 23, 2022
Saponins from Pea Ingredients to Innovative Sponge Cakes and Their Association with Perceived BitternessPedro Martínez Noguera, Jodie Lantoine, Even Le Roux, et al.
Scientific Reports|August 22, 2025
Interlaboratory validation of an optimized protocol for measuring α-amylase activity by the INFOGEST international research networkDaniela Freitas, Shannon Gwala, Gwénaële Henry, et al.
Pageof 1