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Validity and test–retest reliability of Children's Hand‐use Experience Questionnaire in children with unilateral cerebral palsy

Developmental medicine and child neurology, 2016-07, Vol.58 (7), p.743-749

2016

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Starch in Food - Structure, Function and Applications

Eliasson, A.C

1, 2004

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Development of human precision grip I : basic coordination of force

Experimental brain research, 1991-06, Vol.85 (2), p.451-457

1991

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Simple Categorization of Human Figure Drawings at 5 Years of Age as an Indicator of Developmental Delay

Developmental neurorehabilitation, 2019-10, Vol.22 (7), p.479-486

2019

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Improved hand function in children with CP hemiplegia

Motricité cérébrale, 2009-12, Vol.30 (4), p.164-165

Eliasson, A.C.

2009

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DSC studies of retrogradation and amylose–lipid complex transition taking place in gamma irradiated wheat starch

Nuclear instruments & methods in physics research. Section B, Beam interactions with materials and atoms, 2007-12, Vol.265 (1), p.399-405

2007

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A comparison of the rheological properties of wheat flour dough and its gluten prepared by ultracentrifugation

Food hydrocolloids, 2004, Vol.18 (1), p.143-151

2004

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Resistant starch formation in temperature treated potato starches varying in amylose/amylopectin ratio

Carbohydrate polymers, 2006, Vol.65 (3), p.306-313

2006

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Gel formation in mixtures of hydrophobically modified potato and high amylopectin potato starch

Carbohydrate polymers, 2005, Vol.59 (3), p.313-327

2005

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Effect of surfactant structure on the pasting properties of wheat flour and starch suspensions

Cereal chemistry, 2005, Vol.82 (1), p.44-52

2005

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Interaction Between α-Gliadin Layers

Journal of cereal science, 1997-07, Vol.26 (1), p.1-13

1997

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Staling Effects When Adding Low Amounts of Normal and Heat-Treated Barley Flour to a Wheat Bread

Cereal chemistry, 2008-03, Vol.85 (2), p.109-114

2008

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Recrystallization of waxy maize starch during manufacturing of starch microspheres for drug delivery: Optimization by experimental design

Carbohydrate polymers, 2007, Vol.68 (3), p.568-576

2007

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Recrystallisation behaviour of native and processed waxy maize starch in relation to the molecular characteristics

Carbohydrate polymers, 2004, Vol.57 (4), p.389-400

2004

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Gel formation in mixtures of amylose and high amylopectin potato starch

Carbohydrate polymers, 2004, Vol.57 (1), p.55-66

2004

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Effects of time/temperature treatments on potato (Solanum tuberosum) starch: a comparison of isolated starch and starch in situ

Journal of the science of food and agriculture, 2003-12, Vol.83 (15), p.1587-1592

2003

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Direct molecular weight determination in the evaluation of dissolution methods for unreduced glutenin

Journal of cereal science, 2004, Vol.39 (1), p.1-8

2004

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Crystalline changes in native wheat and potato starches at intermediate water levels during gelatinization

Carbohydrate polymers, 1995, Vol.26 (3), p.171-176

1995

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Effect of physical states of nonpolar lipids on rheology, ultracentrifugation, and microstructure of wheat flour dough

Cereal chemistry, 2003-05, Vol.80 (3), p.281-284

2003

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Development of human precision grip: IV.Tactile adaptation of isometric finger forces to the frictional condition

Experimental brain research, 1995-05, Vol.104 (2)

1995

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Starch-lipid interactions in common, waxy, ae du, and ae su2 maize starches examined by differential scanning calorimetry

Cereal chemistry, 1999-03, Vol.76 (2), p.292-298

1999

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Influence of added starch on mixing of dough made with three wheat flours differing in high molecular weight subunit composition: rheological behavior

Cereal chemistry, 2000-09, Vol.77 (5), p.633-639

2000

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calorimetric investigation of the influence of sucrose on the gelatinization of starch

Carbohydrate polymers, 1994, Vol.18 (2), p.131-138

Eliasson, A.C

1994

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Effects of enzymes and oxidizing agents on shear stress relaxation of wheat flour dough: additions of protease, glucose oxidase, ascorbic acid, and potassium bromate

Cereal chemistry, 1998-05, Vol.75 (3), p.331-337

1998

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Development of human precision grip. II: Anticipatory control of isometric forces targeted for object's weight

Experimental brain research, 1992-08, Vol.90 (2), p.393-398

1992

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Validity and test–retest reliability of Children's Hand‐use Experience Questionnaire in children with unilateral cerebral palsy

Starch in Food - Structure, Function and Applications

Development of human precision grip I : basic coordination of force

Simple Categorization of Human Figure Drawings at 5 Years of Age as an Indicator of Developmental Delay

Improved hand function in children with CP hemiplegia

DSC studies of retrogradation and amylose–lipid complex transition taking place in gamma irradiated wheat starch

A comparison of the rheological properties of wheat flour dough and its gluten prepared by ultracentrifugation

Resistant starch formation in temperature treated potato starches varying in amylose/amylopectin ratio

Gel formation in mixtures of hydrophobically modified potato and high amylopectin potato starch

Effect of surfactant structure on the pasting properties of wheat flour and starch suspensions

Interaction Between α-Gliadin Layers

Staling Effects When Adding Low Amounts of Normal and Heat-Treated Barley Flour to a Wheat Bread

Recrystallization of waxy maize starch during manufacturing of starch microspheres for drug delivery: Optimization by experimental design

Recrystallisation behaviour of native and processed waxy maize starch in relation to the molecular characteristics

Gel formation in mixtures of amylose and high amylopectin potato starch

Effects of time/temperature treatments on potato (Solanum tuberosum) starch: a comparison of isolated starch and starch in situ

Direct molecular weight determination in the evaluation of dissolution methods for unreduced glutenin

Crystalline changes in native wheat and potato starches at intermediate water levels during gelatinization

Effect of physical states of nonpolar lipids on rheology, ultracentrifugation, and microstructure of wheat flour dough

Development of human precision grip: IV.Tactile adaptation of isometric finger forces to the frictional condition

Starch-lipid interactions in common, waxy, ae du, and ae su2 maize starches examined by differential scanning calorimetry

Influence of added starch on mixing of dough made with three wheat flours differing in high molecular weight subunit composition: rheological behavior

calorimetric investigation of the influence of sucrose on the gelatinization of starch

Effects of enzymes and oxidizing agents on shear stress relaxation of wheat flour dough: additions of protease, glucose oxidase, ascorbic acid, and potassium bromate

Development of human precision grip. II: Anticipatory control of isometric forces targeted for object's weight

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