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effect of dietary garlic and rosemary on grower-finisher pig performance and sensory characteristics of pork

Irish journal of agricultural and food research, 2005, Vol.44 (1), p.57-67

2005

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Biosynthesis and intracellular transport of MHC class II molecules associated with a mutated, glycosaminoglycan-negative invariant chain

Molecular immunology, 1990-05, Vol.27 (5), p.413-422

1990

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Dietary requirements of seaweed flies ( Coelopa frigida)

Estuarine, coastal and shelf science, 1987, Vol.24 (5), p.701-710

1987

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Structural characterization of murine ia antigen n-linked oligosaccharides and localization of specific structures to two unique α-chain glycosylation sites

Molecular immunology, 1985, Vol.22 (2), p.135-143

1985

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Pituitary adenylate cyclase-activating polypeptide: a novel, long-lasting, endothelium-independent vasorelaxant

European journal of pharmacology, 1991-05, Vol.197 (2), p.131-134

1991

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Effect of ultrasonic processing on food enzymes of industrial importance

Trends in food science & technology, 2010-07, Vol.21 (7), p.358-367

2010

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Hyperspectral imaging – an emerging process analytical tool for food quality and safety control

Trends in food science & technology, 2007-12, Vol.18 (12), p.590-598

2007

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In-package nonthermal plasma degradation of pesticides on fresh produce

Journal of hazardous materials, 2014-04, Vol.271, p.33-40

2014

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Atmospheric cold plasma inactivation of Escherichia coli, Salmonella enterica serovar Typhimurium and Listeria monocytogenes inoculated on fresh produce

Food microbiology, 2014-09, Vol.42, p.109-116

2014

Volltextzugriff (PDF)

The vestibular system: multimodal integration and encoding of self-motion for motor control

Trends in neurosciences (Regular ed.), 2012-03, Vol.35 (3), p.185-196

Cullen, Kathleen E

2012

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Applications of cold plasma technology in food packaging

Trends in food science & technology, 2014-01, Vol.35 (1), p.5-17

2014

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Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice

Food chemistry, 2010-10, Vol.122 (3), p.500-507

2010

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Effect of ultrasound processing on anthocyanins and color of red grape juice

Ultrasonics sonochemistry, 2010-03, Vol.17 (3), p.598-604

2010

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Applications of thermal imaging in food quality and safety assessment

Trends in food science & technology, 2010-04, Vol.21 (4), p.190-200

2010

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Effect of non thermal processing technologies on the anthocyanin content of fruit juices

Trends in food science & technology, 2009-04, Vol.20 (3), p.137-145

2009

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Physicochemical characterization of plasma-treated sodium caseinate film

Food research international, 2014-12, Vol.66, p.438-444

2014

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Modelling of yeast inactivation in sonicated tomato juice

International journal of food microbiology, 2010-01, Vol.137 (1), p.116-120

2010

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Quantitative modelling approaches for ascorbic acid degradation and non-enzymatic browning of orange juice during ultrasound processing

Journal of food engineering, 2010-02, Vol.96 (3), p.449-454

2010

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Strain rate-dependent induction of reactive astrogliosis and cell death in three-dimensional neuronal–astrocytic co-cultures

Brain research, 2007-07, Vol.1158, p.103-115

2007

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Effect of sonication on retention of anthocyanins in blackberry juice

Journal of food engineering, 2009-07, Vol.93 (2), p.166-171

2009

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Application of ozone in grain processing

Journal of cereal science, 2010-05, Vol.51 (3), p.248-255

2010

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Modelling approaches to ozone processing of liquid foods

Trends in food science & technology, 2009-04, Vol.20 (3), p.125-136

2009

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Modelling colour degradation of orange juice by ozone treatment using response surface methodology

Journal of food engineering, 2008-10, Vol.88 (4), p.553-560

2008

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Ascorbic acid degradation kinetics of sonicated orange juice during storage and comparison with thermally pasteurised juice

Food science & technology, 2009, Vol.42 (3), p.700-704

2009

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Effects of ozone processing on chemical, structural and functional properties of whey protein isolate

Food research international, 2014-12, Vol.66, p.365-372

2014

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effect of dietary garlic and rosemary on grower-finisher pig performance and sensory characteristics of pork

Biosynthesis and intracellular transport of MHC class II molecules associated with a mutated, glycosaminoglycan-negative invariant chain

Dietary requirements of seaweed flies ( Coelopa frigida)

Structural characterization of murine ia antigen n-linked oligosaccharides and localization of specific structures to two unique α-chain glycosylation sites

Pituitary adenylate cyclase-activating polypeptide: a novel, long-lasting, endothelium-independent vasorelaxant

Effect of ultrasonic processing on food enzymes of industrial importance

Hyperspectral imaging – an emerging process analytical tool for food quality and safety control

In-package nonthermal plasma degradation of pesticides on fresh produce

Atmospheric cold plasma inactivation of Escherichia coli, Salmonella enterica serovar Typhimurium and Listeria monocytogenes inoculated on fresh produce

The vestibular system: multimodal integration and encoding of self-motion for motor control

Applications of cold plasma technology in food packaging

Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice

Effect of ultrasound processing on anthocyanins and color of red grape juice

Applications of thermal imaging in food quality and safety assessment

Effect of non thermal processing technologies on the anthocyanin content of fruit juices

Physicochemical characterization of plasma-treated sodium caseinate film

Modelling of yeast inactivation in sonicated tomato juice

Quantitative modelling approaches for ascorbic acid degradation and non-enzymatic browning of orange juice during ultrasound processing

Strain rate-dependent induction of reactive astrogliosis and cell death in three-dimensional neuronal–astrocytic co-cultures

Effect of sonication on retention of anthocyanins in blackberry juice

Application of ozone in grain processing

Modelling approaches to ozone processing of liquid foods

Modelling colour degradation of orange juice by ozone treatment using response surface methodology

Ascorbic acid degradation kinetics of sonicated orange juice during storage and comparison with thermally pasteurised juice

Effects of ozone processing on chemical, structural and functional properties of whey protein isolate

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