1. Decreased Expression of Protease Inhibitor 9, a Granzyme B Inhibitor, in Celiac Disease: A Potential Mechanism in Enterocyte Destruction and Villous Atrophy. (October 2013) Authors: Pohjanen, V-M.; Kokkonen, T.S.; Arvonen, M.; Augustin, M.A.; Patankar, M.; Turunen, S.; Vähäsalo, P.; Karttunen, T.J. Journal: International journal of immunopathology and pharmacology Issue: Volume 26:Number 4(2013) Page Start: 897 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Food processing needs, advantages and misconceptions. (February 2021) Authors: Knorr, D.; Augustin, M.A. Journal: Trends in food science & technology Issue: Volume 108(2021) Page Start: 103 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. From value chains to food webs: The quest for lasting food systems. (April 2021) Authors: Knorr, D.; Augustin, M.A. Journal: Trends in food science & technology Issue: Volume 110(2021) Page Start: 812 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Pulsed electric field treatment of reconstituted skim milks at alkaline pH or with added EDTA. (January 2015) Authors: Liu, Z.; Hemar, Y.; Tan, S.; Sanguansri, P.; Niere, J.; Buckow, R.; Augustin, M.A. Journal: Journal of food engineering Issue: Volume 144(2015:Jan.) Page Start: 112 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Recovery of wasted fruit and vegetables for improving sustainable diets. (January 2020) Authors: Augustin, M.A.; Sanguansri, L.; Fox, E.M.; Cobiac, L.; Cole, M.B. Journal: Trends in food science & technology Issue: Volume 95(2020) Page Start: 75 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Sulforaphane in broccoli-based matrices: Effects of heat treatment and addition of oil. (June 2020) Authors: Zhang, S.; Ying, D.Y.; Cheng, L.J.; Bayrak, M.; Jegasothy, H.; Sanguansri, L.; Augustin, M.A. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 128(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Towards a sustainable food system by design using faba bean protein as an example. (July 2022) Authors: Augustin, M.A.; Cole, M.B. Journal: Trends in food science & technology Issue: Volume 125(2022) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Use of vegetables for enhancing oxidative stability of omega-3 oils in the powdered state. (15th February 2022) Authors: Cheng, L.J.; Sanguansri, L.; Hlaing, M.M.; Singh, T.; Shrestha, P.; Augustin, M.A. Journal: Food chemistry Issue: Volume 370(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Use of whole buttermilk for microencapsulation of omega-3 oils. (December 2015) Authors: Augustin, M.A.; Bhail, S.; Cheng, L.J.; Shen, Z.; Øiseth, S.; Sanguansri, L. Journal: Journal of functional foods Issue: Volume 19:Part B(2016) Page Start: 859 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗