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Fatty acid composition and contents of trans monounsaturated fatty acids in frying fats, and in margarines and shortenings marketed in Denmark

Journal of the American Oil Chemists' Society, 1998-09, Vol.75 (9), p.1079-1083

1998

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Collision‐induced thermochemistry of reactions of dissociation of glycyl–homopeptides—An experimental and theoretical analysis

Biopolymers, 2017-02, Vol.107 (2), p.80-89

2017

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Establishing the optimal blocks' order in SO‐PLS: Stepwise SO‐PLS and alternative formulations

Journal of chemometrics, 2018-08, Vol.32 (8), p.n/a

2018

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Production and Applications of Amylose‐Lipid Complexes as Resistant Starch: Recent Approaches

Die Stärke, 2021-05, Vol.73 (5-6), p.n/a

2021

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Comparative absorption of low molecular aroma compounds into commonly used food packaging polymer films

Journal of food science, 1992-03, Vol.57 (2), p.490-492

1992

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THE USE OF QUALITATIVE TESTS OF FOODS IN TEACHING GENERAL CHEMISTRY

School science and mathematics, 1910-11, Vol.10 (8), p.714-720

Olsen, John C.

1910

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THE USE OF QUALITATIVE TESTS OF FOODS IN TEACHING-GENERAL CHEMISTRY

School science and mathematics, 1910-10, Vol.10 (7), p.612-616

Olsen, John C.

1910

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THE USE OF QUALITATIVE TESTS OF FOODS IN TEACHING‐GENERAL CHEMISTRY 1

School science and mathematics, 1910-10, Vol.10 (7), p.612-616

Olsen, John C.

1910

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Engaged food science: Connecting K‐8 learners to food science while engaging graduate students in science communication

Journal of food science education, 2021-01, Vol.20 (1), p.31-47

2021

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Advanced Filter Membrane Separator for Aqueous Zinc‐Ion Batteries

Small (Weinheim an der Bergstrasse, Germany), 2020-10, Vol.16 (39), p.e2003106-n/a

2020

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Enantioselective Organocatalytic Synthesis of Bicyclic Resorcinols via an Intramolecular Friedel−Crafts‐Type 1,4‐Addition: Access to Cannabidiol Analogues

Advanced synthesis & catalysis, 2021-08, Vol.363 (16), p.4067-4074

2021

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Determination of maltose and starch by a flow-through enzyme enthalpymeter

Die Stärke, 1992, Vol.44 (6), p.223-225

1992

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Determination of glucoamylase activity with glucose electrode

Die Stärke, 1991, Vol.43 (5), p.190-193

Przybyt, M. (Tecnical Univ. of Lodz, Lodz (Poland). Inst. of General Food Chemistry)

1991

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Glucose assay with extended concentration range by flow-through enzyme enthalpymeter

Die Stärke, 1992, Vol.44 (4), p.153-156

1992

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Immobilization of glucoamylase on silanized aluminium oxide

Die Stärke, 1984, Vol.36 (2), p.60-63

1984

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Enhancement of nutritional quality and shelf life of fish products (powder & chapatti) via fortifying with orange‐fleshed sweet potato

Food science & nutrition, 2024-01, Vol.12 (1), p.298-312

2024

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Solid‐Waste‐Derived Carbon Dioxide‐Capturing Materials

ChemSusChem, 2019-05, Vol.12 (10), p.2055-2082

2019

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Immobilization of glucoamylase on activated aluminiumoxide

Die Stärke, 1984, Vol.36 (11), p.396-398

1984

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Synthesis and Antiviral Properties of Spirocyclic [1,2,3]-Triazolooxazine Nucleosides

Chemistry : a European journal, 2014-09, Vol.20 (37), p.11685-11689

2014

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The properties of glucoamylase soluble and immobilized on DEAE-cellulose. Part II. Thermostability of glucoamylase

Die Stärke, 1988, Vol.40 (5), p.171-174

1988

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Oral intake of cadmium, cobalt, copper, iron, lead, nickel, manganese and zinc in the University student's diet

Die Nahrung, 1993, Vol.37 (3), p.241-245

1993

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Linking functional traits and demographic rates in a subtropical tree community: the importance of size dependency

The Journal of ecology, 2014-05, Vol.102 (3), p.641-650

2014

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Influence of Biopolymer Emulsifier Type on Formation and Stability of Rice Bran Oil-in-Water Emulsions: Whey Protein, Gum Arabic, and Modified Starch

Journal of food science, 2011-01, Vol.76 (1), p.E165-E172

2011

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Comparison of Biopolymer Emulsifier Performance in Formation and Stabilization of Orange Oil-in-Water Emulsions

Journal of the American Oil Chemists' Society, 2011-01, Vol.88 (1), p.47-55

2011

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Bioactive Compounds from Food Byproducts

Journal of food quality, 2019-01, Vol.2019, p.1-2

2019

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Fatty acid composition and contents of trans monounsaturated fatty acids in frying fats, and in margarines and shortenings marketed in Denmark

Collision‐induced thermochemistry of reactions of dissociation of glycyl–homopeptides—An experimental and theoretical analysis

Establishing the optimal blocks' order in SO‐PLS: Stepwise SO‐PLS and alternative formulations

Production and Applications of Amylose‐Lipid Complexes as Resistant Starch: Recent Approaches

Comparative absorption of low molecular aroma compounds into commonly used food packaging polymer films

THE USE OF QUALITATIVE TESTS OF FOODS IN TEACHING GENERAL CHEMISTRY

THE USE OF QUALITATIVE TESTS OF FOODS IN TEACHING-GENERAL CHEMISTRY

THE USE OF QUALITATIVE TESTS OF FOODS IN TEACHING‐GENERAL CHEMISTRY 1

Engaged food science: Connecting K‐8 learners to food science while engaging graduate students in science communication

Advanced Filter Membrane Separator for Aqueous Zinc‐Ion Batteries

Enantioselective Organocatalytic Synthesis of Bicyclic Resorcinols via an Intramolecular Friedel−Crafts‐Type 1,4‐Addition: Access to Cannabidiol Analogues

Determination of maltose and starch by a flow-through enzyme enthalpymeter

Determination of glucoamylase activity with glucose electrode

Glucose assay with extended concentration range by flow-through enzyme enthalpymeter

Immobilization of glucoamylase on silanized aluminium oxide

Enhancement of nutritional quality and shelf life of fish products (powder & chapatti) via fortifying with orange‐fleshed sweet potato

Solid‐Waste‐Derived Carbon Dioxide‐Capturing Materials

Immobilization of glucoamylase on activated aluminiumoxide

Synthesis and Antiviral Properties of Spirocyclic [1,2,3]-Triazolooxazine Nucleosides

The properties of glucoamylase soluble and immobilized on DEAE-cellulose. Part II. Thermostability of glucoamylase

Oral intake of cadmium, cobalt, copper, iron, lead, nickel, manganese and zinc in the University student's diet

Linking functional traits and demographic rates in a subtropical tree community: the importance of size dependency

Influence of Biopolymer Emulsifier Type on Formation and Stability of Rice Bran Oil-in-Water Emulsions: Whey Protein, Gum Arabic, and Modified Starch

Comparison of Biopolymer Emulsifier Performance in Formation and Stabilization of Orange Oil-in-Water Emulsions

Bioactive Compounds from Food Byproducts

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