Rowett Institute Of Nutrition & Health (Department)
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Item Use of β-glucan from spent brewer's yeast as thickener in skimmed yogurt : Physicochemical, textural and structural properties related to sensory perception(2018-07) Raikos, Vasileios; Grant, Shannon; Hayes, Helen; Ranawana, Viren; University of Aberdeen.Rowett Institute; University of Aberdeen.Medical EducationItem Antioxidant properties of a yogurt beverage enriched with Salal (Gaultheria shallon) berries and blackcurrant (Ribes nigrum) pomace during cold storage(2018-12-27) Raikos, Vasillios; Ni, He; Hayes, Helen Elizabeth; Ranawana, Viren; University of Aberdeen.Rowett InstituteItem Comparing the efficiency of different food grade emulsifiers to form and stabilise orange oil-in-water beverage emulsions : Influence of emulsifier concentration and storage time(2017-02) Raikos, Vasileios; Duthie, Garry; Ranawana, Viren; University of Aberdeen.Rowett InstituteItem Proteomic and Glucosinolate Profiling of Rapeseed Isolates from Meals Produced by Different Oil Extraction Processes(2017-08) Raikos, Vassilios; Neacsu, Madalina; Duthie, Garry; Nicol, Fergus; Reid, Martin; Cantlay, Louise L.; Ranawana, Viren; University of Aberdeen.Rowett InstituteItem Processed beetroot (Beta vulgaris L.) as a natural antioxidant in mayonnaise : Effects on physical stability, texture and sensory attributes(2016-12-01) Raikos, Vasileios; McDonagh, Angela; Ranawana, Viren; Duthie, Garry; University of Aberdeen.Rowett InstituteItem The Glycemic Index of Rice and Rice Products : A Review, and Table of GI Values(2016) Kaur, Bhupinder; Ranawana, Viren; Henry, Jeyakumar; University of Aberdeen.Rowett Institute