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Publications by Liene Ozola

The Effect of High-Pressure Processing on Enteral Food Made From Fresh or Semi-Finished Ingredients

English

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Research of Using High-Pressure Treatment in Food Processing

NIPPON GOMU KYOKAISHI

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Phenolic Compounds as Nutraceuticals or Functional Food Ingredients

Current Pharmaceutical Design

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Effects of Ultraviolet Light and High-Pressure Processing on Quality and Health-Related Constituents of Fresh Juice Products

Comprehensive Reviews in Food Science and Food Safety

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Placing on the Market of Novel Foods or Novel Ingredients in Europe “Novel Food Procedure”

Oléagineux, Corps gras, Lipides

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The Effect of Food Processing on Bioavailability of Tomato Antioxidants

Journal of Berry Research

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Recent Advances in the Formation of Phase Inversion Membranes Made From Amorphous or Semi-Crystalline Polymers

Journal of Membrane Science

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Food Extracts Made From Yeast

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Lowering Greening of Cookies Made From Sunflower Butter Using Acidic Ingredients and Effect on Reducing Capacity, Tryptophan and Protein Oxidation

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Using High Pressure Treatment for Research in Food Processing and Development of Cooked Rice.

Journal of Applied Glycoscience

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