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| Fusion of oil bodies in endosperm of oat grains | | Planta |
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| Is the calculation of the gluten content by multiplying the prolamin content by a factor of 2 valid? | | European food research and technology |
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| The first dairy product exclusively fermented by Propionibacterium freudenreichii: A new vector to study probiotic potentialities in vivo | | Food microbiology |
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| A two-site monoclonal antibody immunochromatography assay for rapid detection of peanut allergen Ara h1 in Chinese imported and exported foods | | Food chemistry |
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| Double-blind placebo-controlled food challenges in children with alleged cow’s milk allergy: prevention of unnecessary elimination diets and determination of eliciting doses | | Nutrition journal |
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| Dietary soyasaponin supplementation to pea protein concentrate reveals nutrigenomic interactions underlying enteropathy in Atlantic salmon (Salmo salar) | | BMC veterinary research |
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| Investigation of undeclared food allergens in commercial Thai food products | | Food control |
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| Expectations and acceptability of diabetic and reduced-calorie milk chocolates among nondiabetics and diabetics in the U.S.A | | Journal of sensory studies |
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| MALDI based identification of whey protein derived tryptic marker peptides that resist protein glycation | | Food research international |
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| Studies on distribution of protein and allergen in graded flours prepared from whole buckwheat grains | | Food research international |
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| Typicity and biodiversity of goat and sheep milk products | | Small ruminant research |
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| Commercial Assays to Assess Gluten Content of Gluten-Free Foods: Why They Are Not Created Equal | | Journal of the American Dietetic Association |
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