Martin Vogelsang-O’Dwyer

Food Science · 2021

A researcher in the Science corpus: 1 paper; trusts 2 researchers and is trusted by 0 researchers here, as inferred from the citation graph.

Subfields

Whom Martin Vogelsang-O’Dwyer trusts overall

Their strongest outbound trust, strongest first, inferred from their citations.

  1. M. Schutyser
  2. A. J. Goot
  3. L. Day
  4. M. Duranti

Papers from Martin Vogelsang-O’Dwyer's perspective

Ordered by how strongly the researchers Martin Vogelsang-O’Dwyer trusts endorse each paper. Same corpus, a different order for every researcher.

  1. Proteins from land plants – Potential resources for human nutrition and food security
  2. Grain legume proteins and nutraceutical properties. (Fitoterapia)
  3. Reducing food’s environmental impacts through producers and consumers (Science)
  4. Dry fractionation methods for plant protein, starch and fiber enrichment: A review (Trends in Food Science & Technology)
  5. Chemical composition of dehulled seeds of selected lupin cultivars in comparison to pea and soya bean
  6. Effects of enzymatic hydrolysis and ultrafiltration on physicochemical and functional properties of faba bean protein (Cereal Chemistry)
  7. Effects of high pressure homogenization on faba bean protein aggregation in relation to solubility and interfacial properties (Food Hydrocolloids)
  8. Food in the Anthropocene: the EAT-Lancet Commission on healthy diets from sustainable food systems. (The Lancet)
  9. Bioactive proteins and peptides in pulse crops: pea, chickpea and lentil.
  10. Dry fractionation for sustainable production of functional legume protein concentrates

Their papers