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- 2024
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Mark
Effect of kilning on the macronutrient composition profile of three Swedish oat varieties
2024) In Cereal Chemistry(
- Contribution to journal › Article
- 2020
-
Mark
Bioaccessibility of phenolic compounds in common beans (Phaseolus vulgaris L.) after in vitro gastrointestinal digestion : A comparison of two cooking procedures
(
- Contribution to journal › Article
- 2018
-
Mark
Gut metabolites associated with pH and antioxidant capacity during in vitro colonic fermentation of Mexican corn products
(
- Contribution to journal › Article
- 2017
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Mark
Impact of chickpea- and raw plantain-based gluten-free snacks on weight gain, serum lipid profile, and insulin resistance of rats fed with a high-fructose diet
(
- Contribution to journal › Article
- 2016
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Mark
Preparation and Characterization of Starch Particles for Use in Pickering Emulsions
(
- Contribution to journal › Article
- 2015
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Mark
Bran Particle Size Influence on Pasta Microstructure, Water Distribution, and Sensory Properties
(
- Contribution to journal › Article
- 2013
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Mark
Wheat Gluten Polymer Structures: The Impact of Genotype, Environment, and Processing on Their Functionality in Various Applications
(
- Contribution to journal › Article
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Mark
From Molecules to Products: Some Aspects of Structure-Function Relationships in Cereal Starches
(
- Contribution to journal › Article
- 2011
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Mark
Gastrointestinal Release of beta-Glucan and Pectin Using an In Vitro Method
(
- Contribution to journal › Article
- 2010
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Mark
Characterization of Indigestible Carbohydrates in Various Fractions from Wheat Processing
(
- Contribution to journal › Article
- 2009
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Mark
Extraction of beta-Glucan from Oat Bran in Laboratory Scale
(
- Contribution to journal › Article
- 2008
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Mark
Staling Effects When Adding Low Amounts of Normal and Heat-Treated Barley Flour to a Wheat Bread
(
- Contribution to journal › Article
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Mark
Composite durum wheat flour/plantain starch white salted noodles : Proximal composition, starch digestibility, and indigestible fraction content
(
- Contribution to journal › Article
- 2005
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Mark
Effect of surfactant structure on the pasting properties of wheat flour and starch suspensions
(
- Contribution to journal › Article
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Mark
Effect of mixing time on gluten recovered by ultracentrifugation studied by microscopy and rheological measurements
(
- Contribution to journal › Article
- 2003
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Mark
Effect of physical states of nonpolar lipids on rheology, ultracentrifugation, and microstructure of wheat flour dough.
(
- Contribution to journal › Article
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Mark
In vitro starch hydrolysis index and predicted glycemic index of corn tortilla, black beans (Phaseolus vulgaris L.), and Mexican "taco"
(
- Contribution to journal › Article
- 2002
-
Mark
Effect of physical state of nonpolar lipids on rheology and microstructure of gluten-starch and wheat flour doughs
(
- Contribution to journal › Article
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Mark
Effect of pH and sodium chloride on wheat flour dough properties: Ultracentrifugation and rheological measurements
(
- Contribution to journal › Article
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Mark
Effect of storage time on in vitro digestibility and resistant starch content of nixtamal, masa, and tortilla
(
- Contribution to journal › Article