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Discharge from hospital with newly administered antipsychotics after intensive care unit delirium – Incidence and contributing factors

Journal of critical care, 2021-02, Vol.61, p.162-167

2021

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Restrictive fluid management versus usual care in acute kidney injury (REVERSE-AKI): a pilot randomized controlled feasibility trial

Intensive care medicine, 2021-06, Vol.47 (6), p.665-673

2021

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A Practical Approach to Clinical Antibiotic Stewardship in the ICU Patient with Severe Infection

Seminars in respiratory and critical care medicine, 2019-08, Vol.40 (4), p.435-446

2019

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AS07 The effect of chest compressions and intrathoracic pressure differences on end-tidal CO2 tension in cardiac arrest patients: A pilot study

Resuscitation, 2011, Vol.82, p.S2-S3

2011

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Current and forward looking experimental approaches in gluten-free bread making research

Journal of cereal science, 2016-01, Vol.67, p.92-111

2016

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Production, structure, physicochemical and functional properties of maize, cassava, wheat, potato and rice starches

Starch - Stärke, 2015-01, Vol.67 (1-2), p.14-29

2015

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Biopolymer Interactions, Water Dynamics, and Bread Crumb Firming

Journal of agricultural and food chemistry, 2013-05, Vol.61 (19), p.4646-4654

2013

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Relevance of the Functional Properties of Enzymatic Plant Protein Hydrolysates in Food Systems

Comprehensive reviews in food science and food safety, 2016-07, Vol.15 (4), p.786-800

2016

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Impact of egg white and soy proteins on structure formation and crumb firming in gluten-free breads

Food hydrocolloids, 2019-10, Vol.95, p.406-417

2019

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Foaming and air-water interfacial characteristics of solutions containing both gluten hydrolysate and egg white protein

Food hydrocolloids, 2018-04, Vol.77, p.176-186

2018

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The impact of baking time and bread storage temperature on bread crumb properties

Food chemistry, 2013-12, Vol.141 (4), p.3301-3308

2013

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The impact of round window reinforcement on middle and inner ear mechanics with air and bone conduction stimulation

Hearing research, 2024-09, Vol.450, p.109049, Article 109049

2024

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Electrical resistance oven baking as a tool to study crumb structure formation in gluten-free bread

Food research international, 2019-02, Vol.116, p.925-931

2019

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Starch blends and their physicochemical properties

Die Stärke, 2015-01, Vol.67 (1-2), p.1-13

2015

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Assignments of Proton Populations in Dough and Bread Using NMR Relaxometry of Starch, Gluten, and Flour Model Systems

Journal of agricultural and food chemistry, 2012-05, Vol.60 (21), p.5461-5470

2012

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Hexavalent vaccines: increasing options for policy-makers and providers. A review of the data supporting interchangeability (substitution with vaccines containing fewer antigens) and mixed schedules from the same manufacturer

Expert review of vaccines, 2018-06, Vol.17 (6), p.513-524

2018

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A PARTHENOGENESIS allele from apomictic dandelion can induce egg cell division without fertilization in lettuce

Nature genetics, 2022-01, Vol.54 (1), p.84-93

2022

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Impact of ethanol on the air-water interfacial properties of enzymatically hydrolyzed wheat gluten

Colloids and surfaces. A, Physicochemical and engineering aspects, 2017-09, Vol.529, p.659-667

2017

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Pasting properties of blends of potato, rice and maize starches

Food hydrocolloids, 2014-12, Vol.41, p.298-308

2014

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Air–water interfacial properties of enzymatic wheat gluten hydrolyzates determine their foaming behavior

Food hydrocolloids, 2016-04, Vol.55, p.155-162

2016

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Emulsifying and Foaming Properties of Okara Protein Hydrolysates

Cereal chemistry, 2016-01, Vol.93 (1), p.71-76

2016

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TLXI, a novel type of xylanase inhibitor from wheat (Triticum aestivum) belonging to the thaumatin family

Biochemical journal, 2007-05, Vol.403 (3), p.583-591

2007

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Enzymatically Hydrolyzed Wheat Gluten as a Foaming Agent in Food: Incorporation in a Meringue Recipe as a Proof‐of‐Concept

Journal of food science, 2018-08, Vol.83 (8), p.2119-2126

2018

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Thermo-reversible inhibition makes aqualysin 1 from Thermus aquaticus a potent tool for studying the contribution of the wheat gluten network to the crumb texture of fresh bread

Food chemistry, 2018-10, Vol.264, p.118-125

2018

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Heat‐sensitive inhibition of aqualysin 1 by protein containing wheat, maize, and barley extracts

Cereal chemistry, 2020-11, Vol.97 (6), p.1204-1215

2020

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Discharge from hospital with newly administered antipsychotics after intensive care unit delirium – Incidence and contributing factors

Restrictive fluid management versus usual care in acute kidney injury (REVERSE-AKI): a pilot randomized controlled feasibility trial

A Practical Approach to Clinical Antibiotic Stewardship in the ICU Patient with Severe Infection

AS07 The effect of chest compressions and intrathoracic pressure differences on end-tidal CO2 tension in cardiac arrest patients: A pilot study

Current and forward looking experimental approaches in gluten-free bread making research

Production, structure, physicochemical and functional properties of maize, cassava, wheat, potato and rice starches

Biopolymer Interactions, Water Dynamics, and Bread Crumb Firming

Relevance of the Functional Properties of Enzymatic Plant Protein Hydrolysates in Food Systems

Impact of egg white and soy proteins on structure formation and crumb firming in gluten-free breads

Foaming and air-water interfacial characteristics of solutions containing both gluten hydrolysate and egg white protein

The impact of baking time and bread storage temperature on bread crumb properties

The impact of round window reinforcement on middle and inner ear mechanics with air and bone conduction stimulation

Electrical resistance oven baking as a tool to study crumb structure formation in gluten-free bread

Starch blends and their physicochemical properties

Assignments of Proton Populations in Dough and Bread Using NMR Relaxometry of Starch, Gluten, and Flour Model Systems

Hexavalent vaccines: increasing options for policy-makers and providers. A review of the data supporting interchangeability (substitution with vaccines containing fewer antigens) and mixed schedules from the same manufacturer

A PARTHENOGENESIS allele from apomictic dandelion can induce egg cell division without fertilization in lettuce

Impact of ethanol on the air-water interfacial properties of enzymatically hydrolyzed wheat gluten

Pasting properties of blends of potato, rice and maize starches

Air–water interfacial properties of enzymatic wheat gluten hydrolyzates determine their foaming behavior

Emulsifying and Foaming Properties of Okara Protein Hydrolysates

TLXI, a novel type of xylanase inhibitor from wheat (Triticum aestivum) belonging to the thaumatin family

Enzymatically Hydrolyzed Wheat Gluten as a Foaming Agent in Food: Incorporation in a Meringue Recipe as a Proof‐of‐Concept

Thermo-reversible inhibition makes aqualysin 1 from Thermus aquaticus a potent tool for studying the contribution of the wheat gluten network to the crumb texture of fresh bread

Heat‐sensitive inhibition of aqualysin 1 by protein containing wheat, maize, and barley extracts

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