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Marinea, Marina
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1

Assessing the digestibility and estimated bioavailability/ ..:

Auer, Jaqueline ; Alminger, Marie ; Marinea, Marina...
LWT.  197 (2024)  - p. 115893 , 2024
Link: https://doi.org/10.1016/..
 
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2

Delivering Phenolic Acids in Soy Protein Gels: Noncovalent ..:

Marinea, Marina ; Ellis, Ashling ; Golding, Matt.
Food Biophysics.  18 (2022)  2 - p. 218-227 , 2022
Link: https://doi.org/10.1007/..
 
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3

Soy Protein Pressed Gels: Gelation Mechanism Affects the In..:

Marinea, Marina ; Ellis, Ashling ; Golding, Matt.
Foods.  10 (2021)  1 - p. 154 , 2021
Link: https://doi.org/10.3390/..
 
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4

Diketopiperazines in wines:

Stamatelopoulou, Eygenia ; Agriopoulou, Sofia ; Dourtoglou, Euthalia...
Journal of Wine Research.  29 (2018)  1 - p. 37-48 , 2018
Link: https://doi.org/10.1080/..
 
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5

Enzymatic Browning in Sugar Beet Leaves (Beta vulgaris L.):..:

Vissers, Anne ; Kiskini, Alexandra ; Hilgers, Roelant...
Journal of Agricultural and Food Chemistry.  65 (2017)  24 - p. 4911-4920 , 2017
Link: https://doi.org/10.1021/..
 
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6

Soy Protein Pressed Gels: Gelation Mechanism Affects the In..:

Marinea, Marina ; Ellis, Ashling ; Golding, Matt.
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7828434/.  , 2021
Link: http://www.ncbi.nlm.nih...
 
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7

An assessment of potential applications with pulsed electri..:

Drosou Foteini ; Yang Enoch ; Marinea Marina...
https://doi.org/10.1051/bioconf/20170902010.  , 2017
Link: https://doi.org/10.1051/..
 
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8

Enzymatic Browning in Sugar Beet Leaves (Beta vulgaris L.) ..:

Vissers, Anne ; Kiskini, Alexandra ; Hilgers, Roelant...
https://edepot.wur.nl/418824.  , 2017
Link: https://research.wur.nl/..
 
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9

Soy Protein Pressed Gels: Gelation Mechanism Affects the In..:

Marina Marinea ; Ashling Ellis ; Matt Golding.
Nutraceuticals, Functional Foods, and Novel Foods.  , 2021
Link: https://doi.org/10.3390/..
 
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10

Soy Protein Pressed Gels: Gelation Mechanism Affects the In..:

Marina Marinea ; Ashling Ellis ; Matt Golding.
https://www.mdpi.com/2304-8158/10/1/154.  , 2021
Link: https://doi.org/10.3390/..
 
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