Comparative absorption of low molecular aroma compounds into commonly used food packaging polymer films von Nielsen, T.J. (Dept of Applied Nutrition and Food Chemistry, Lund, Sweden), Jagerstad, I.M, Oste, R.E, Wesslen, B.O

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Study of factors affecting the absorption of aroma compounds into low-density polyethylene von Nielsen, T.J, Jagerstad, I.M, Oste, R.E

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Effect of Maillard browning reactions of the Kunitz soybean trypsin inhibitor on its interaction with monoclonal antibodies von Oste, Rickard E, Brandon, David L, Bates, Anne H, Friedman, Mendel

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Diffusivity data of an artificial food system von Andersson, Anders P., Öste, Rickard E.

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Supercritical fluid extraction coupled with gas chromatography for the analysis of aroma compounds absorbed by low-density polyethylene von Nielsen, Tim J, Jaegerstad, I. Margaretha, Oeste, Rickard E, Sivik, Bjoern T. G

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Effect of Maillard reaction products on protein digestion. Studies on pure compounds von Oeste, Rickard E, Miller, Raya, Sjoestroem, Hans, Noren, Ove

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Nutritional value and safety of heated amino acid-sodium ascorbate mixtures von Oste, Rickard E, Friedman, Mendel

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Effect of Maillard reaction products on protein digestion. In vitro studies von Oste, Rickard E, Dahlqvist, Arne, Sjoestroem, Hans, Noren, Ove, Miller, Raya

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