Serafim Bakalis
Professor
Ingredient and Dairy Technology
Rolighedsvej 26
1958 Frederiksberg C
1 - 2 out of 2Page size: 10
- 2020
- Published
Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms
Bakalis, S., Valdramidis, V. P., Argyropoulos, D., Ahrne, L., Chen, J., Cullen, P. J., Cummins, E., Datta, A. K., Emmanouilidis, C., Foster, T., Fryer, P. J., Gouseti, O., Hospido, A., Knoerzer, K., Lebail, A., Marangoni, A. G., Rao, P., Schlüter, O. K., Taoukis, P., Xanthakis, E. & 1 others, , 1 Nov 2020, In: Current Research in Food Science. 3, p. 166-172 7 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Water penetration into mixed and un-mixed carbohydrate powders
Ayed, C., Bramante, F., Nwaiwu, O., MacNaughtan, W., Bakalis, Serafim & Foster, T. J., 2020, In: Carbohydrate Polymer Technologies and Applications. 1, 11 p., 100007.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 244757664
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Applications of Enzyme Technology to Enhance Transition to Plant Proteins: A Review
Research output: Contribution to journal › Review › Research › peer-review
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74
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Modelling Processes and Products in the Cereal Chain
Research output: Contribution to journal › Review › Research › peer-review
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44
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Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms
Research output: Contribution to journal › Journal article › Research › peer-review
Published