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Journal of Food Science and Technology|July 15, 2016
Impact of low-trans fat compositions on the quality of conventional and fat-reduced puff pastryChristoph Silow, Emanuele Zannini, Elke K ArendtFood Research International (Ottawa, Ont.)|May 3, 2017
Effect of salt reduction on wheat-dough properties and quality characteristics of puff pastry with full and reduced fat contentChristoph Silow, Emanuele Zannini, Claudia Axel, et al.Foods (Basel, Switzerland)|February 24, 2017
Optimization of Fat-Reduced Puff Pastry Using Response Surface MethodologyChristoph Silow, Emanuele Zannini, Claudia Axel, et al.Chembiochem : a European Journal of Chemical Biology|May 4, 2011
Transport of free and peptide-bound glycated amino acids: synthesis, transepithelial flux at Caco-2 cell monolayers, and interaction with apical membrane transport proteinsMichael Hellwig, Stefanie Geissler, René Matthes, et al.Pageof 1