Reorganisation of starch, proteins and lipids in extrusion of oatsJOURNAL OF CEREAL SCIENCEIF3.72015-07-0155PREAI
Changes in lipids and volatile compounds of oat flours and extrudates during processing and storageJOURNAL OF CEREAL SCIENCEIF3.72015-03-0188PREAI
Effect of extrusion processing on lipid stability of rye branEUROPEAN FOOD RESEARCH AND TECHNOLOGYIF3.22015-02-2115PREAI
Effect of SPME extraction conditions and humidity on the release of volatile lipid oxidation products from spray-dried emulsionsFOOD CHEMISTRYIF9.82014-08-0135PRE
Study of Oxygen Transfer across Milk Proteins at an Air Water Interface with Scanning Electrochemical MicroscopyJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRYIF6.22014-03-0315PREAI
Interfacial protein engineering for spray-dried emulsions - Part II: Oxidative stabilityFOOD CHEMISTRYIF9.82014-02-0114PRE
Interfacial protein engineering for spray-dried emulsions - Part I: Effects on protein distribution and physical propertiesFOOD CHEMISTRYIF9.82014-02-016PRE