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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
(
- 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
(
- Contribution to journal › Article
- 2019
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Mark
Dietary fiber content, texture, and in vitro starch digestibility of different white bread crusts
(
- 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
- 2004
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Mark
Direct molecular weight determination in the evaluation of dissolution methods for unreduced glutenin
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- Contribution to journal › Article
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Mark
Variation in protein composition of wheat flour and its relationship to dough mixing behaviour
(
- Contribution to journal › Article
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Mark
Solid-state characteristics and redispersible properties of powders formed by spray-drying and freeze-drying cereal dispersions of varying (1→3,1→4)--glucan content
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- Contribution to journal › Article
- 2003
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Mark
The behaviour of the high molecular-weight glutenin subunit 1Dx5, the 58 kDa central repetitive domain and a-gliadins at the air-aqueous interface.
(
- Contribution to journal › Article
- 2002
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Mark
On the effect of lactic acid on blood glucose and insulin responses to cereal products: Mechanistic studies in healthy subjects and in vitro
(
- Contribution to journal › Article
- 1999
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Mark
Adsorption of α-, β-, γ- and ω-Gliadins onto Hydrophobic Surfaces
(
- Contribution to journal › Article
- 1988
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Mark
Minerals, phytate and dietary fibre in different fractions of oat-grain
(
- Contribution to journal › Article
- 1987
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Mark
Popping of whole-grain wheat : Effects on dietary fibre degradation in the rat intestinal tract
(
- Contribution to journal › Article
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Mark
Formation of enzyme resistant starch during autoclaving of wheat starch : Studies in vitro and in vivo
(
- Contribution to journal › Article
- 1986
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Mark
On the digestibility of starch in wheat bread - studies in vitro and in vivo
(
- Contribution to journal › Article
- 1985
-
Mark
Fermentation of dietary fibre in the intestinal tract of rats - a comparison of flours with different extraction rates from six cereals
(
- Contribution to journal › Article