Rowett Institute Of Nutrition & Health (Department)
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Item Beetroot improves oxidative stability and functional properties of processed foods : singular and combined effects with chocolate(2018-07) Ranawana, Viren; Moynihan, Emma; Campbell, Fiona; Duthie, Garry; Raikos, Vasileios; University of Aberdeen.Rowett InstituteItem Breads Fortified with Freeze-Dried Vegetables : Quality and Nutritional Attributes. Part II: Breads Not Containing Oil as an Ingredient(2016-09-08) Ranawana, Viren; Campbell, Fiona; Bestwick, Charles; Nicol, Phyllis; Milne, Lesley; Duthie, Garry; Raikos, Vassilios; University of Aberdeen.Rowett InstituteItem Antioxidant effectiveness of vegetable powders on the lipid and protein oxidative stability of cooked Turkey meat patties : implications for health(2013) Duthie, Garry; Campbell, Fiona; Bestwick, Charles; Stephen, Sylvia; Russell, Wendy; University of Aberdeen.Rowett InstituteItem Breads Fortified with Freeze-Dried Vegetables : Quality and Nutritional Attributes. Part 1: Breads Containing Oil as an Ingredient(2016-03-14) Ranawana, Viren; Raikos, Vassilios; Campbell, Fiona; Bestwick, Charles; Nicol, Phyllis; Milne, Lesley; Duthie, Garry; University of Aberdeen.Rowett Institute