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- 2024
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Mark
A cooked pasta matrix high in dietary fiber, polyphenols, and antioxidant capacity using decocted Hibiscus calyces
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- Contribution to journal › Article
- 2023
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Mark
HPAEC-PAD analysis for determination of the amino acid profiles in protein fractions from oat flour combined with correction of amino acid loss during hydrolysis
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- Contribution to journal › Article
- 2022
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Mark
Effect of the preparation method on structural and in vitro digestibility properties of type II resistant starch-enriched wheat semolina pasta
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- Contribution to journal › Article
- 2019
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Mark
Dietary fiber content, texture, and in vitro starch digestibility of different white bread crusts
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- Contribution to journal › Article
- 2017
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Mark
Identification and characterization of high protein oat lines from a mutagenized oat population
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- Contribution to journal › Article
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Mark
Functional study of raw and cooked blue maize flour : Starch digestibility, total phenolic content and antioxidant activity
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- Contribution to journal › Article
- 2015
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Mark
The effect of heat treatment on the soluble protein content of oats
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- Contribution to journal › Article
- 2008
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Mark
Distribution and characterisation of fructan in wheat milling fractions
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- Contribution to journal › Article
- 2006
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Mark
Glucose and insulin responses in healthy men to barley bread with different levels of (1 -> 3;1 -> 4)-beta-glucans; predictions using fluidity measurements of in vitro enzyme digests
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- Contribution to journal › Article
- 2005
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Mark
A diet based on wheat bread baked with lactic acid improves glucose tolerance in hyperinsulinaemic Zucker (fa/fa) rats
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- Contribution to journal › Article