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Krause, Svenja
77  Ergebnisse:
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1

Saponins from Pea Ingredients to Innovative Sponge Cakes an..:

Martínez Noguera, Pedro ; Lantoine, Jodie ; Roux, Even Le...
Foods.  11 (2022)  18 - p. 2919 , 2022
Link: https://doi.org/10.3390/..
 
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2

Lipid oxidation during the beating of cake batter containin..:

Krause, Svenja ; Asamoah, Eugenia Ayebea ; Moulin, Gabrielle..
LWT.  154 (2022)  - p. 112770 , 2022
Link: https://doi.org/10.1016/..
 
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3

In vitrodigestion of protein and starch in sponge cakes for..:

Krause, Svenja ; Debon, Stéphane ; Pälchen, Katharina...
Food & Function.  13 (2022)  6 - p. 3206-3219 , 2022
Link: https://doi.org/10.1039/..
 
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4

Applicability of pea ingredients in baked products: Links b..:

Krause, Svenja ; Asamoah, Eugenia Ayebea ; Huc-Mathis, Delphine...
Food Chemistry.  386 (2022)  - p. 132653 , 2022
Link: https://doi.org/10.1016/..
 
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5

From flours to cakes: Reactivity potential of pulse ingredi..:

Krause, Svenja ; Keller, Séverine ; Hashemi, Anahita...
Food Chemistry.  371 (2022)  - p. 131379 , 2022
Link: https://doi.org/10.1016/..
 
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6

Patient safety in ambulatory care from the patient's perspe..:

Geraedts, Max ; Krause, Svenja ; Schneider, Michael...
BMJ Open.  10 (2020)  2 - p. e034617 , 2020
Link: https://doi.org/10.1136/..
 
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7

Am laufenden Band: Stetigförderer erkunden:

Heyen, Nina ; Krause, Svenja ; Prager, Annika.
Unterricht Arbeit + Technik.  7 (2005)  28 - p. 48-51 , 2005
Exemplare:  Zentrale:E03 z pae 695.5/111; Zentrale:Magazin Zs fe 7362
 
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8

Applicability of pea ingredients in baked products: Links b..:

Krause, Svenja ; Asamoah, Eugenia Ayebea ; Huc-Mathis, Delphine...
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2022.132653.  , 2022
Link: https://agroparistech.ha..
 
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9

Lipid oxidation during the beating of cake batter containin..:

Krause, Svenja ; Asamoah, Eugenia Ayebea ; Moulin, Gabrielle..
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2021.112770.  , 2022
Link: https://agroparistech.ha..
 
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10

Applicability of pea ingredients in baked products: Links b..:

Krause, Svenja ; Asamoah, Eugenia Ayebea ; Huc-Mathis, Delphine...
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2022.132653.  , 2022
Link: https://agroparistech.ha..
 
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11

Saponins from Pea Ingredients to Innovative Sponge Cakes an..:

Martínez Noguera, Pedro ; Lantoine, Jodie ; Roux, Even Le...
info:eu-repo/semantics/altIdentifier/doi/10.3390/foods11182919.  , 2022
Link: https://hal.inrae.fr/hal..
 
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12

In vitro digestion of protein and starch in sponge cakes fo..:

Krause, Svenja ; Debon, Stéphane ; Pälchen, Katharina...
info:eu-repo/grantAgreement/EC/H2020/765415/.  , 2022
Link: https://zenodo.org/recor..
 
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13

Saponins from Pea Ingredients to Innovative Sponge Cakes an..:

Martínez Noguera, Pedro ; Lantoine, Jodie ; Roux, Even Le...
info:eu-repo/semantics/altIdentifier/doi/10.3390/foods11182919.  , 2022
Link: https://hal.inrae.fr/hal..
 
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14

From flours to cakes: Reactivity potential of pulse ingredi..:

Krause, Svenja ; Keller, Séverine ; Hashemi, Anahita...
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2021.131379.  , 2022
Link: https://agroparistech.ha..
 
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15

From flours to cakes: Reactivity potential of pulse ingredi..:

Krause, Svenja ; Keller, Séverine ; Hashemi, Anahita...
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2021.131379.  , 2022
Link: https://agroparistech.ha..
 
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