Found: 7
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Gelatinisation and milling whole-wheat increases postprandial blood glucose: randomised crossover study of adults with type 2 diabetes.
- Published in:
- Diabetologia, 2021, v. 64, n. 6, p. 1385, doi. 10.1007/s00125-021-05400-y
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- Publication type:
- Article
Modifying the Functional Properties of Egg Proteins Using Novel Processing Techniques: A Review.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2019, v. 18, n. 4, p. 986, doi. 10.1111/1541-4337.12464
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- Publication type:
- Article
Bacillus Spores in the Food Industry: A Review on Resistance and Response to Novel Inactivation Technologies.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2016, v. 15, n. 6, p. 1139, doi. 10.1111/1541-4337.12231
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- Publication type:
- Article
Direct liquid transmission of sound has little impact on fermentation performance in Saccharomyces cerevisiae.
- Published in:
- PLoS ONE, 2023, v. 17, n. 2, p. 1, doi. 10.1371/journal.pone.0281762
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- Publication type:
- Article
Emerging evidence on the potential of PTR‐MS as rapid, direct and high‐sensitivity sensors to promote innovation in the fermented beverages sector.
- Published in:
- International Journal of Food Science & Technology, 2024, v. 59, n. 11, p. 8434, doi. 10.1111/ijfs.17398
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- Publication type:
- Article
Wholegrain Particle Size Influences Postprandial Glycemia in Type 2 Diabetes: A Randomized Crossover Study Comparing Four Wholegrain Breads.
- Published in:
- 2020
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- Publication type:
- journal article
The Physical and Structural Effects of 1-MCP on Four Different Apple Cultivars during Storage.
- Published in:
- Foods, 2023, v. 12, n. 22, p. 4050, doi. 10.3390/foods12224050
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- Publication type:
- Article