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Journal of Agricultural and Food Chemistry|March 7, 2002
Analysis of taste-active compounds in an enzymatic hydrolysate of deamidated wheat glutenHedwig Schlichtherle-Cerny, Renato AmadòThe British Journal of Nutrition|November 10, 2005
Human gut microbiota does not ferment erythritolEva Arrigoni, Fred Brouns, Renato AmadòJournal of Pediatric Gastroenterology and Nutrition|November 30, 2006
Human faecal microbiota develops the ability to degrade type 3 resistant starch during weaningJudith Scheiwiller, Eva Arrigoni, Fred Brouns, et al.Journal of Chemical Ecology|March 1, 2002
A novel function of the triterpene squalene in a tritrophic systemAnna Dutton, Letizia Mattiacci, Renato Amadò, et al.Advances in Experimental Medicine and Biology|January 28, 2006
Factors influencing acrylamide formation in gingerbreadThomas M Amrein, Barbara Schönbächler, Felix Escher, et al.Journal of Agricultural and Food Chemistry|May 15, 2003
Aroma compounds formed from 3-methyl-2,4-nonanedione under photooxidative conditionsIsabelle A Sigrist, Giuseppe G G Manzardo, Renato AmadòFood Additives and Contaminants|September 22, 2007
Occurrence of acrylamide in selected foods and mitigation optionsThomas M Amrein, Luca Andres, Felix Escher, et al.Molecular Nutrition & Food Research|November 15, 2006
In vitro fermentability of differently digested resistant starch preparationsCaroline Fässler, Eva Arrigoni, Koen Venema, et al.Journal of Agricultural and Food Chemistry|January 23, 2003
Quality assessment of strawberries (Fragaria species)Ramin Azodanlou, Charly Darbellay, Jean-Luc Luisier, et al.Nutrition and Cancer|June 19, 2007
Fermentation of resistant starches: influence of in vitro models on colon carcinogenesisCaroline Fässler, Chris I R Gill, Eva Arrigoni, et al.Pageof 2