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Tyl, Catrin
63
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Online (63)
Mediatypes
Articles (Online) (38)
Bookchapter (Online) (3)
OpenAccess-fulltext (22)
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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