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- 2005
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Mark
Vinegar dressing and cold storage of potatoes lowers postprandial glycaemic and insulinaemic responses in healthy subjects
(
- Contribution to journal › Article
-
Mark
Design of cereal foods with advantageous effects in relation to IRS; Exploiting a combination of functional food concepts
2005) FUNCFOOD kick-off meeting(
- Contribution to conference › Abstract
- 2003
-
Mark
Improvement of the metabolic features of bread by use of organic acids
2003) International Symposium on Future Technologies for Food Production and Future Food Scientists p.106-106(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
-
Mark
Insulinogenic properties of milk
2003) International Symposium on Future Technologies for Food Production and Future Food Scientists(
- Contribution to conference › Paper, not in proceeding
-
Mark
Improvement of the metabolic features of bread by use of organic acids.
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
-
Mark
Insulinogenic properties of milk proteins
2003) International Symposium on Future Technologies for Food Production and Future Food Scientists p.101-101(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
-
Mark
Fermentation as a Means of Optimizing the Glycaemic Index - Food Mechanisms and Metabolic Merits with Emphasis on Lactic Acid in Cereal Products
2003)(
- Thesis › Doctoral thesis (compilation)
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Mark
Sourdough fermentation as a means of optimising the glycaemic index of bread.
(
- Contribution to conference › Paper, not in proceeding
-
Mark
Food factors affecting the glycaemic index of foods. Can we expect different effects of different low GI foods?
2003) “Glycemic Index – what are we trying to quantify and what are we really measuring”(
- Contribution to conference › Abstract
-
Mark
Improvement of the metabolic features of bread by use of organic acids
2003) New functional ingredients and foods(
- Contribution to conference › Abstract