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Journal of Agricultural and Food Chemistry|January 27, 2007
Physiological and metabolic properties of a digestion-resistant maltodextrin, classified as type 3 retrograded resistant starchFred Brouns, Eva Arrigoni, Anna Maria Langkilde, et al.European Journal of Nutrition|March 29, 2003
PASSCLAIM - Physical performance and fitnessWim H M Saris, Jean-Michel Antoine, Fred Brouns, et al.Nutrition (Burbank, Los Angeles County, Calif.)|July 28, 2009
Erythritol is a sweet antioxidantGertjan J M den Hartog, Agnes W Boots, Aline Adam-Perrot, et al.Nutrition Bulletin|August 2, 2022
Do ancient wheats contain less gluten than modern bread wheat, in favour of better health?Fred Brouns, Sabrina Geisslitz, Carlos Guzman, et al.The American Journal of Clinical Nutrition|January 24, 2003
Effect of short-chain fructooligosaccharides on intestinal calcium absorption and calcium status in postmenopausal women: a stable-isotope studyMaha Tahiri, Jean C Tressol, Josiane Arnaud, et al.European Journal of Nutrition|March 2, 2022
Wheat amylase/trypsin inhibitors (ATIs): occurrence, function and health aspectsSabrina Geisslitz, Peter Weegels, Peter Shewry, et al.European Journal of Nutrition|July 19, 2017
Capable and credible? Challenging nutrition scienceBart Penders, Anna Wolters, Edith F Feskens, et al.Food Chemistry|May 14, 2023
Comparative compositions of grain of tritordeum, durum wheat and bread wheat grown in multi-environment trialsPeter R Shewry, Fred Brouns, Jack Dunn, et al.Foods (Basel, Switzerland)|February 25, 2023
Comparative Compositions of Grain of Bread Wheat, Emmer and Spelt Grown with Different Levels of Nitrogen FertilisationAlison Lovegrove, Jack Dunn, Till K Pellny, et al.Food Chemistry|December 10, 2021
Comparative compositions of metabolites and dietary fibre components in doughs and breads produced from bread wheat, emmer and spelt and using yeast and sourdough processesPeter R Shewry, Antoine H P America, Alison Lovegrove, et al.Pageof 6