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- 2003
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Mark
Development of an oat-based sour milk-like product
(
- Contribution to journal › Article
-
Mark
Effects of boiling on dietary components in fresh and stored white cabbage (Brassica oleracea var. cap).
(
- Contribution to journal › Article
-
Mark
Bioactive carbohydrates in vegetables and fruits.
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-glycemic or low-glycemic index diet.
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
-
Mark
Glycaemic and satiating properties of potato products
2003) International Symposium on Future Technologies for Food Production and Future Food Scientists p.99-99(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
-
Mark
The LiFT Graduate School – Industry oriented PhD education
2003) International Symposium on Future Technologies for Food Production and Future Food Scientists In International Symposium on Future Technologies for Food Production and Future Food Scientists, Proceedings p.50-51(
- Contribution to journal › Published meeting abstract
-
Mark
Short-chain fatty acid content in the hindgut of rats- prebiotic and probiotic interactions.
2003) p.102-102(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
-
Mark
Fat digestion and its role in appetite regulation and energy balance - the importance of enterostatin and tetrahydrolipstatin.
(
- Contribution to journal › Article
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Mark
Sourdough fermentation as a means of optimising the glycaemic index of bread.
(
- Contribution to conference › Paper, not in proceeding
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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)