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Foods (Basel, Switzerland)|October 14, 2022
Variable Effects of Twenty Sugars and Sugar Alcohols on the Retrogradation of Wheat Starch GelsMatthew C Allan, Lisa J MauerAmerican Journal of Clinical Pathology|October 1, 1979
Kinetic studies of cells in childhood leukemiasA M Mauer, S B MurphyJournal of the National Cancer Institute|September 1, 1976
Cell kinetics and chemotherapy in neuroblastomaF A Hayes, A M MauerJournal of Agricultural and Food Chemistry|March 29, 2013
Color and chemical stability of a variety of anthocyanins and ascorbic acid in solution and powder formsMegan E West, Lisa J MauerThe American Journal of Physiology|March 1, 1994
Body fat regulation after partial lipectomy in Siberian hamsters is photoperiod dependent and fat pad specificM M Mauer, T J BartnessPharmaceutical Development and Technology|November 10, 2009
Deliquescence of pharmaceutical systemsLisa J Mauer, Lynne S TaylorLung|December 17, 2009
Impulse oscillometry and respiratory symptoms in World Trade Center responders, 6 years post-9/11Matthew P Mauer, Karen R CummingsFood Research International (Ottawa, Ont.)|June 18, 2023
Oligosaccharide, sucrose, and allulose effects on the pasting and retrogradation behaviors of wheat starchTravest J Woodbury, Lisa J MauerJournal of Health Politics, Policy and Law|April 3, 2024
A Framework for Studying EU Health Policy through a Political Determinants of Health Lens: The Case of the European Health UnionTorben Fischer, Nicole Mauer, Florian TilleFood & Function|September 20, 2022
Oligosaccharides elevate the gelatinization temperature of wheat starch more than sucrose, paving the way for their use in reduced sugar starch-based formulationsTravest J Woodbury, Lisa J MauerPageof 147