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- 2003
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Mark
Sourdough fermentation as a means of optimizing the glycaemic index of bread
(2003) 2nd International Symposium on Sourdough
- Contribution to conference › Abstract
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Mark
Effect of processing on the properties of starch of sword beans (canavalina gladiata).
(2003)
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
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Mark
No difference in body weight loss after 10 weeks´ad libitum low-fat, high-glycaemic or low glycaemic-index diet
(2003) 12th European Congress on Obesity
- Contribution to conference › Abstract
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Mark
Insulinogenic properties of milk
(2003) International Symposium on Future Technologies for Food Production and Future Food Scientists
- Contribution to conference › Abstract
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Mark
Binding of heterocyclic amines to dietary fibres in vitro
(2003) 2nd International Workshop on “Analytical, chemical and biological relevance of heterocyclic aromatic amines
- Contribution to conference › Abstract
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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
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Mark
The Glycaemic Index; importance of dietary fibre and other food properties
(2003) AACC workshop Bioactive carbohydrates for food and feed. Dietary Fibre 2003
- Contribution to conference › Abstract
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Mark
Modulation of the effect of Dextran Sulphate Sodium (DSS)-induced acute colitis by the administration of different probiotic strains of Lactobacillus and Bifidobacterium
(2003) The Food, GI-tract Functionality and Human Health Cluster, ProEUHealth
- Contribution to conference › Abstract
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Mark
Process for the assessment of scientific support for claims on foods.
- Contribution to journal › Article
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Mark
Effect of long-term high-fat feeding on the expression of pancreatic lipases and adipose tissue uncoupling proteins in mice
- Contribution to journal › Article
