Rowett Institute Of Nutrition & Health (Department)

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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 Institute
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 Institute
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