| Modelling the formation of the fat droplets interface during homogenisation in order to describe texture |
| 6th Central European Congress on Food, Book of Abstract, Serbia, 2012, Page 597 – 598 |
| Raspor P., Baša L., Axelos M.A.V. |
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| Modelling the formation of the fat droplets interface during homogenisation in order to describe texture |
| 11th International Congress on Engineering and Food, Food Process Engineering in a Changing World, Congress Proceedings, 2011, Volume I, Page 323 – 324 |
| Foucquier J., Gaucel S., Surel C., Riaublanc A., Baudrit C., Perrot N. |
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| Modelling the health aspects of processed fruit and vegetables |
| Fruit & Veg Processing: 1st Euro-Meditarian Symposium, France, 2011, Page 49 – 49 |
| Dekker M.,Verkerk R. |
| Abstract Preview>>> |
| Glucosinolates in Brassica vegetables - the influence of the food supply chain on intake, bioavailability and human health |
| International Horticultural Conference (IHC2010 ), Book of Abstract, 2010, Page 353 – 354 |
| Dekker M.,Verkerk R. |
| Abstract Preview>>> |
| Modelling Health Aspects of Fruit and Vegetables |
| International Horticultural Conference (IHC2010 ), Book of Abstract, 2010, Page 338 – 338 |
| Dekker M.,Verkerk R. |
| Abstract Preview>>> |
| Application in the modelling in the food industry and its barriers |
| 5th Central European Congress on Food, Book of Abstracts, 2010, Page 83 |
| Sebok A., Nagy ZS., Hegyi A., Kerjean J., Davies R.J. |
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| DREAM is a trans-disciplinary approach to understand food structure and function |
| 5th Central European Congress on Food, Book of Abstracts, 2010, Page 88 |
| Raspor P., Baša L., Axelos M.A.V. |
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