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Food Research International (Ottawa, Ont.)
|
December 29, 2019
The impact of fermentation on the distribution of cadmium in cacao beans
Ruth Vanderschueren, Vincent De Mesmaeker, Sandra Mounicou, et al.
Journal of Agricultural and Food Chemistry
|
August 17, 2022
Hydration of Wheat Flour Water-Unextractable Cell Wall Material Enables Structural Analysis of Its Arabinoxylan by High-Resolution Solid-State <sup>13</sup>C MAS NMR Spectroscopy
Wannes L De Man, C Vinod Chandran, Arno G B Wouters, et al.
Nature Food
|
May 2, 2023
Amylose molecular fine structure dictates water-oil dynamics during deep-frying and the caloric density of potato crisps
S Reyniers, N De Brier, N Ooms, et al.
Carbohydrate Polymers
|
August 22, 2024
Investigation of the link between first-order kinetic models of the in vitro digestion of native starches and the accompanying changes in their crystallinity and structure
Leonardo I Mulargia, Elien Lemmens, Stijn Reyniers, et al.
Comprehensive Reviews in Food Science and Food Safety
|
December 18, 2020
Conditions Governing Food Protein Amyloid Fibril Formation-Part I: Egg and Cereal Proteins
Koen J A Jansens, Marlies A Lambrecht, Ine Rombouts, et al.
Neurogastroenterology and Motility
|
May 22, 2016
The effect of arabinoxylooligosaccharides on gastric sensory-motor function and nutrient tolerance in man
E Scarpellini, E Deloose, R Vos, et al.
Plos One
|
April 22, 2016
The Influence of Prebiotic Arabinoxylan Oligosaccharides on Microbiota Derived Uremic Retention Solutes in Patients with Chronic Kidney Disease: A Randomized Controlled Trial
Ruben Poesen, Pieter Evenepoel, Henriette de Loor, et al.
Food Chemistry
|
March 15, 2020
The role of lipids in determining the air-water interfacial properties of wheat, rye, and oat dough liquor constituents
Frederik Janssen, Arno G B Wouters, Lize Linclau, et al.
Nature Food
|
May 2, 2023
Author Correction: Amylose molecular fine structure dictates water-oil dynamics during deep-frying and the caloric density of potato crisps
S Reyniers, N De Brier, N Ooms, et al.
Food & Function
|
November 13, 2025
Zinc absorption from breakfast flakes produced from sprouted or hydrothermally processed wheat: a randomized cross-over human intervention study
Marie Huyskens, Elien Lemmens, Lana Abou-Zeid, et al.
Page
of 33
Search research articles
Search
Showing results (271-280 of 330) with videos related to
Sort By:
Page
of 33
Food Research International (Ottawa, Ont.)
|
December 29, 2019
The impact of fermentation on the distribution of cadmium in cacao beans
Ruth Vanderschueren, Vincent De Mesmaeker, Sandra Mounicou, et al.
Journal of Agricultural and Food Chemistry
|
August 17, 2022
Hydration of Wheat Flour Water-Unextractable Cell Wall Material Enables Structural Analysis of Its Arabinoxylan by High-Resolution Solid-State <sup>13</sup>C MAS NMR Spectroscopy
Wannes L De Man, C Vinod Chandran, Arno G B Wouters, et al.
Nature Food
|
May 2, 2023
Amylose molecular fine structure dictates water-oil dynamics during deep-frying and the caloric density of potato crisps
S Reyniers, N De Brier, N Ooms, et al.
Carbohydrate Polymers
|
August 22, 2024
Investigation of the link between first-order kinetic models of the in vitro digestion of native starches and the accompanying changes in their crystallinity and structure
Leonardo I Mulargia, Elien Lemmens, Stijn Reyniers, et al.
Comprehensive Reviews in Food Science and Food Safety
|
December 18, 2020
Conditions Governing Food Protein Amyloid Fibril Formation-Part I: Egg and Cereal Proteins
Koen J A Jansens, Marlies A Lambrecht, Ine Rombouts, et al.
Neurogastroenterology and Motility
|
May 22, 2016
The effect of arabinoxylooligosaccharides on gastric sensory-motor function and nutrient tolerance in man
E Scarpellini, E Deloose, R Vos, et al.
Plos One
|
April 22, 2016
The Influence of Prebiotic Arabinoxylan Oligosaccharides on Microbiota Derived Uremic Retention Solutes in Patients with Chronic Kidney Disease: A Randomized Controlled Trial
Ruben Poesen, Pieter Evenepoel, Henriette de Loor, et al.
Food Chemistry
|
March 15, 2020
The role of lipids in determining the air-water interfacial properties of wheat, rye, and oat dough liquor constituents
Frederik Janssen, Arno G B Wouters, Lize Linclau, et al.
Nature Food
|
May 2, 2023
Author Correction: Amylose molecular fine structure dictates water-oil dynamics during deep-frying and the caloric density of potato crisps
S Reyniers, N De Brier, N Ooms, et al.
Food & Function
|
November 13, 2025
Zinc absorption from breakfast flakes produced from sprouted or hydrothermally processed wheat: a randomized cross-over human intervention study
Marie Huyskens, Elien Lemmens, Lana Abou-Zeid, et al.
Page
of 33