I agree that this site is using cookies. You can find further informations here.
X
Tyl, Catrin
63  results:
Search for persons X
?
1

Steam explosion technology as a tool to alter the physicoch..:

Bharathi, Radhika ; Grandal, Siri ; Westereng, Bjørge..
Innovative Food Science & Emerging Technologies.  93 (2024)  - p. 103627 , 2024
Link: https://doi.org/10.1016/..
 
?
2

Answers to Practice Problems in Chapter 2, Preparation of R..:

, In: Food Science Text Series; Nielsen's Food Analysis Laboratory Manual,
Tyl, Catrin ; Ismail, B. Pam - p. 237-242 , 2024
Link: https://doi.org/10.1007/..
 
?
3

Fermented and unfermented brown macroalgae as partial salt ..:

Tyl, Catrin ; Koga, Shiori ; Krook, Johanna Liberg...
European Food Research and Technology.  250 (2024)  6 - p. 1573-1585 , 2024
Link: https://doi.org/10.1007/..
 
?
4

Reagents and Buffers:

, In: Food Science Text Series; Nielsen's Food Analysis Laboratory Manual,
Tyl, Catrin ; Ismail, B. Pam - p. 21-31 , 2024
Link: https://doi.org/10.1007/..
 
?
5

pH and Titratable Acidity:

, In: Food Science Text Series; Nielsen's Food Analysis,
Tyl, Catrin - p. 357-371 , 2024
Link: https://doi.org/10.1007/..
 
?
6

Effect of hydrocolloid addition on cake prepared with aquaf..:

Crawford, Kaelyn ; Kerr, William ; Tyl, Catrin
International Journal of Food Science & Technology.  59 (2023)  1 - p. 552-559 , 2023
Link: https://doi.org/10.1111/..
 
?
7

Evaluation of Processing Conditions and Hydrocolloid Additi..:

Crawford, Kaelyn ; Tyl, Catrin ; Kerr, William
Foods.  12 (2023)  4 - p. 775 , 2023
Link: https://doi.org/10.3390/..
 
?
8

Oxidative Stability of Oil Obtained from a Low‐Erucic Acid ..:

Buck, Sabrina P. ; Pegg, Ronald B. ; Tyl, Catrin
European Journal of Lipid Science and Technology.  124 (2022)  7 - p. , 2022
Link: https://doi.org/10.1002/..
 
?
9

Physicochemical and Nutritional Characterization of Bran-En..:

Tyl, Catrin ; Marti, Alessandra
Foods.  11 (2022)  5 - p. 675 , 2022
Link: https://doi.org/10.3390/..
 
?
10

Recent Progress on Improving the Quality of Bran-Enriched E..:

Tyl, Catrin ; Bresciani, Andrea ; Marti, Alessandra
Foods.  10 (2021)  9 - p. 2024 , 2021
Link: https://doi.org/10.3390/..
 
?
11

The effect of tempering on protein properties and arabinoxy..:

Bharathi, Radhika ; Dai, Yaxi ; Tyl, Catrin..
Cereal Chemistry.  99 (2021)  1 - p. 144-156 , 2021
Link: https://doi.org/10.1002/..
 
?
12

Effect of Bran Pre-Treatment with Endoxylanase on the Chara..:

Dai, Yaxi ; Bharathi, Radhika ; Jungers, Jacob..
Foods.  10 (2021)  7 - p. 1464 , 2021
Link: https://doi.org/10.3390/..
 
?
13

Progress on breeding and food processing efforts to improve..:

Bharathi, Radhika ; Muljadi, Timothea ; Tyl, Catrin.
Cereal Chemistry.  99 (2021)  2 - p. 235-252 , 2021
Link: https://doi.org/10.1002/..
 
?
14

A review on mechanistic aspects of individual versus combin..:

Dai, Yaxi ; Tyl, Catrin
Journal of Food Science.  86 (2021)  5 - p. 1583-1598 , 2021
Link: https://doi.org/10.1111/..
 
?
15

Changes in protein structural characteristics upon processi..:

Tyl, Catrin ; Marti, Alessandra ; Ismail, Baraem P.
Food Chemistry.  327 (2020)  - p. 127052 , 2020
Link: https://doi.org/10.1016/..
 
1-15