NIR Spectroscopic Techniques for Quality and Process Control in the Meat Industry.

Meat and Muscle Biology, 2020
Academic article

Characterisation of the teleostean κB-Ras family: The two members NKIRAS1 and NKIRAS2 from rainbow trout influence the activity of NF-κB in opposite ways

Fish and Shellfish Immunology, 2020
Academic article

The effects of a pilot-scale steam decontamination system on the hygiene and sensory quality of chicken carcasses

Food Control, 2020
Academic article

Efficient inhibition of acrylamide formation in French fries by dipping in lactic acid solution before and after par-frying in a two-step procedure

Integrative Food, Nutrition and Metabolism, 2020
Academic article

Biotransformation of phytoestrogens from soy in enzymatically characterized liver microsomes and primary hepatocytes of Atlantic salmon

Ecotoxicology and Environmental Safety, 2020
Academic article

Oxidant-induced modifications in the mucosal transcriptome and circulating metabolome of Atlantic salmon

Aquatic Toxicology, 2020
Academic article

Is dehulling of peas and faba beans necessary prior to dry fractionation for the production of protein- and starch-rich fractions? Impact on physical properties, chemical composition and techno-functional properties

Journal of Food Engineering, 2020
Academic article

Can children use temporal sensory methods to describe visual and food stimuli?

Food Quality and Preference, 2020
Academic article

Context is king: Facilitation in innovation projects. A comparison between academic and industry projects

Journal of Innovation Management, 2020
Academic article

Environmental factors associated with glutenin polymer assembly during grain maturation

Journal of Cereal Science, 2020
Academic article