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John A Monro

Showing results (11-20 of 28) with videos related to

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The British Journal of Nutrition|October 31, 2012
In vitro determination of dietary protein and amino acid digestibility for humansChristine A Butts, John A Monro, Paul J Moughan
Critical Reviews in Food Science and Nutrition|September 30, 2011
Glycemic impact and health: new horizons in white bread formulationsPat M Burton, John A Monro, Laura Alvarez, et al.
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|February 2, 2018
Effects of Blackcurrant and Dietary Fibers on Large Intestinal Health Biomarkers in RatsGunaranjan Paturi, Christine A Butts, John A Monro, et al.
Philosophical Transactions. Series A, Mathematical, Physical, and Engineering Sciences|August 13, 2004
Prescribed error tolerances within fixed computational times for scattering problems of arbitrarily high frequency: the convex caseOscar P Bruno, Christophe A Geuzaine, John A Monro, et al.
Nutrition Research (New York, N.Y.)|June 11, 2010
Degree of particle size breakdown during mastication may be a possible cause of interindividual glycemic variabilityViren Ranawana, John A Monro, Suman Mishra, et al.
Carbohydrate Polymers|November 18, 2015
Does viscosity or structure govern the rate at which starch granules are digested?Allan K Hardacre, Roger G Lentle, Sia-Yen Yap, et al.
Carbohydrate Polymers|April 7, 2015
The effect of fibre and gelatinised starch type on amylolysis and apparent viscosity during in vitro digestion at a physiological shear rateAllan K Hardacre, Sia-Yen Yap, Roger G Lentle, et al.
Journal of the Royal Society, Interface|May 25, 2018
Predicting the viscosity of digesta from the physical characteristics of particle suspensions using existing rheological modelsAllan K Hardacre, Roger G Lentle, Sia-Yen Yap, et al.
Nutrition Research (New York, N.Y.)|December 17, 2008
A glucose reference curve is the optimum method to determine the glycemic glucose equivalent values of foods in humansAlison J Wallace, John A Monro, Rachel C Brown, et al.
International Journal of Molecular Sciences|December 15, 2010
The effect of a brief salivary α-amylase exposure during chewing on subsequent in vitro starch digestion curve profilesJames W Woolnough, Anthony R Bird, John A Monro, et al.
Pageof 3

Showing results (11-20 of 28) with videos related to

Sort By:
Pageof 3
The British Journal of Nutrition|October 31, 2012
In vitro determination of dietary protein and amino acid digestibility for humansChristine A Butts, John A Monro, Paul J Moughan
Critical Reviews in Food Science and Nutrition|September 30, 2011
Glycemic impact and health: new horizons in white bread formulationsPat M Burton, John A Monro, Laura Alvarez, et al.
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|February 2, 2018
Effects of Blackcurrant and Dietary Fibers on Large Intestinal Health Biomarkers in RatsGunaranjan Paturi, Christine A Butts, John A Monro, et al.
Philosophical Transactions. Series A, Mathematical, Physical, and Engineering Sciences|August 13, 2004
Prescribed error tolerances within fixed computational times for scattering problems of arbitrarily high frequency: the convex caseOscar P Bruno, Christophe A Geuzaine, John A Monro, et al.
Nutrition Research (New York, N.Y.)|June 11, 2010
Degree of particle size breakdown during mastication may be a possible cause of interindividual glycemic variabilityViren Ranawana, John A Monro, Suman Mishra, et al.
Carbohydrate Polymers|November 18, 2015
Does viscosity or structure govern the rate at which starch granules are digested?Allan K Hardacre, Roger G Lentle, Sia-Yen Yap, et al.
Carbohydrate Polymers|April 7, 2015
The effect of fibre and gelatinised starch type on amylolysis and apparent viscosity during in vitro digestion at a physiological shear rateAllan K Hardacre, Sia-Yen Yap, Roger G Lentle, et al.
Journal of the Royal Society, Interface|May 25, 2018
Predicting the viscosity of digesta from the physical characteristics of particle suspensions using existing rheological modelsAllan K Hardacre, Roger G Lentle, Sia-Yen Yap, et al.
Nutrition Research (New York, N.Y.)|December 17, 2008
A glucose reference curve is the optimum method to determine the glycemic glucose equivalent values of foods in humansAlison J Wallace, John A Monro, Rachel C Brown, et al.
International Journal of Molecular Sciences|December 15, 2010
The effect of a brief salivary α-amylase exposure during chewing on subsequent in vitro starch digestion curve profilesJames W Woolnough, Anthony R Bird, John A Monro, et al.
Pageof 3