Catrin Tyl

Publication Activity (10 Years)

Years Active: 2019-2023
Publications (10 Years): 8

Top Topics

Molecularly Imprinted

Top Venues

Foods (Basel, Switzerland)

Comprehensive reviews in food science and food safety

Journal of food science

This page only lists publications with an associated author ORCID identifier.

Publications

Kaelyn Crawford, Catrin Tyl, William Kerr
Evaluation of Processing Conditions and Hydrocolloid Addition on Functional Properties of Aquafaba. Foods (Basel, Switzerland) 12 (4) (2023)
Kaelyn Crawford, Catrin Tyl, William Kerr
Evaluation of Processing Conditions and Hydrocolloid Addition on Functional Properties of Aquafaba. Foods (Basel, Switzerland) 12 (4) (2023)
Kaelyn Crawford, Catrin Tyl, William Kerr
Evaluation of Processing Conditions and Hydrocolloid Addition on Functional Properties of Aquafaba. Foods (Basel, Switzerland) 12 (4) (2023)
Catrin Tyl, Alessandra Marti
Physicochemical and Nutritional Characterization of Bran-Enriched Products. Foods (Basel, Switzerland) 11 (5) (2022)
Yaxi Dai, Radhika Bharathi, Jacob M Jungers, George Amponsah Annor, Catrin Tyl
Effect of Bran Pre-Treatment with Endoxylanase on the Characteristics of Intermediate Wheatgrass (Thinopyrum intermedium) Bread. Foods (Basel, Switzerland) 10 (7) (2021)
Yaxi Dai, Catrin Tyl
A review on mechanistic aspects of individual versus combined uses of enzymes as clean label-friendly dough conditioners in breads. Journal of food science 86 (5) (2021)
Alessandra Marti, Catrin Tyl
Capitalizing on a double crop: Recent advances in proso millet's transition to a food crop. Comprehensive reviews in food science and food safety 20 (1) (2020)
Catrin Tyl, Radhika Bharathi, Tonya Schoenfuss, George Amponsah Annor
Tempering Improves Flour Properties of Refined Intermediate Wheatgrass (Thinopyrum intermedium). Foods (Basel, Switzerland) 8 (8) (2019)