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The Potential of Kluyveromyces marxianus to Produce Low-FODMAP Straight-Dough and Sourdough Bread: a Pilot-Scale Study

Food and bioprocess technology, 2021-10, Vol.14 (10), p.1920-1935

2021

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Initial implicit association between whole grains and taste does not predict consumption of whole grains in low-whole grain consumers: a pilot randomized controlled trial

Frontiers in nutrition (Lausanne), 2024-09, Vol.11, p.1408256

2024

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Vegetable Variety Is a Key to Improved Diet Quality in Low-Income Women in California

Journal of the Academy of Nutrition and Dietetics, 2014-03, Vol.114 (3), p.430-435

2014

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Reducing the sodium content in meat products: The effect of the formulation in low-sodium ground meat patties

Meat science, 2005, Vol.69 (1), p.53-60

2005

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Psychobehavioural Factors Are More Strongly Associated with Successful Weight Management Than Predetermined Satiety Effect or Other Characteristics of Diet

Journal of Obesity, 2012-01, Vol.2012 (2012), p.244-257

2012

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The effect of fibre amount, energy level and viscosity of beverages containing oat fibre supplement on perceived satiety

Food & nutrition research, 2010-01, Vol.54 (1), p.2149-8

2010

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Fibre in beverages can enhance perceived satiety

European journal of nutrition, 2009-06, Vol.48 (4), p.251-258

2009

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Factors influencing consumers’ willingness to use beverages and ready-to-eat frozen soups containing oat β-glucan in Finland, France and Sweden

Food quality and preference, 2007-03, Vol.18 (2), p.242-255

2007

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Efficacy of disinfectants to reduce Listeria monocytogenes on precut iceberg lettuce

Journal of food protection, 2006-07, Vol.69 (7), p.1565-1570

2006

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Physical and sensory properties of low-salt phosphate-free frankfurters composed with various ingredients

Meat science, 2003, Vol.63 (1), p.9-16

2003

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Effect of sodium citrate, carboxymethyl cellulose and carrageenan levels on quality characteristics of low-salt and low-fat bologna type sausages

Meat science, 2003-08, Vol.64 (4), p.371-381

2003

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Differences in variety of vegetable consumption in low income women

The FASEB journal, 2009-04, Vol.23 (S1)

2009

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Effect of viscosity, protein and dietary fibre in beverages on perceived satiety

The FASEB journal, 2009-04, Vol.23 (S1)

2009

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The sensory characteristics and rheological properties of soups containing oat and barley β-glucan before and after freezing

Food science & technology, 2004-01, Vol.37 (7), p.749-761

2004

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Developing a cholesterol-lowering bread based on oat beta-glucan fibre

CFW Plexus, 2013-12 (AACCI 2013 Annual Meeting)

Lyly, Marika

2013

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Influence of Oat β‐Glucan Preparations on the Perception of Mouthfeel and on Rheological Properties in Beverage Prototypes

Cereal chemistry, 2003-09, Vol.80 (5), p.536-541

2003

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Perceived role of fibre in a healthy diet among Finnish consumers

Journal of human nutrition and dietetics, 2004-06, Vol.17 (3), p.231-239

2004

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Can health claims made on food be scientifically substantiated? Review on satiety and weight management

Laeknabladid, 2009-03, Vol.95 (3), p.195-200

2009

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The effect of fibre amount, energy level and viscosity of beverages containing oat fibre supplement on perceived satiety

Food & nutrition research, 2010, Vol.54

2010

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Influence of oat [beta]-glucan preparations on the perception of mouthfeel and on rheological properties in beverage prototypes

Cereal chemistry, 2003-09, Vol.80 (5), p.536

2003

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Vegetable Variety Is a Key to Improved Diet Quality in Low-Income Women in California

Journal of the American Dietetic Association, 2014-03, Vol.114 (3), p.430

2014

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The Potential of Kluyveromyces marxianus to Produce Low-FODMAP Straight-Dough and Sourdough Bread: a Pilot-Scale Study

Initial implicit association between whole grains and taste does not predict consumption of whole grains in low-whole grain consumers: a pilot randomized controlled trial

Vegetable Variety Is a Key to Improved Diet Quality in Low-Income Women in California

Reducing the sodium content in meat products: The effect of the formulation in low-sodium ground meat patties

Psychobehavioural Factors Are More Strongly Associated with Successful Weight Management Than Predetermined Satiety Effect or Other Characteristics of Diet

The effect of fibre amount, energy level and viscosity of beverages containing oat fibre supplement on perceived satiety

Fibre in beverages can enhance perceived satiety

Factors influencing consumers’ willingness to use beverages and ready-to-eat frozen soups containing oat β-glucan in Finland, France and Sweden

Efficacy of disinfectants to reduce Listeria monocytogenes on precut iceberg lettuce

Physical and sensory properties of low-salt phosphate-free frankfurters composed with various ingredients

Effect of sodium citrate, carboxymethyl cellulose and carrageenan levels on quality characteristics of low-salt and low-fat bologna type sausages

Differences in variety of vegetable consumption in low income women

Effect of viscosity, protein and dietary fibre in beverages on perceived satiety

The sensory characteristics and rheological properties of soups containing oat and barley β-glucan before and after freezing

Developing a cholesterol-lowering bread based on oat beta-glucan fibre

Influence of Oat β‐Glucan Preparations on the Perception of Mouthfeel and on Rheological Properties in Beverage Prototypes

Perceived role of fibre in a healthy diet among Finnish consumers

Can health claims made on food be scientifically substantiated? Review on satiety and weight management

The effect of fibre amount, energy level and viscosity of beverages containing oat fibre supplement on perceived satiety

Influence of oat [beta]-glucan preparations on the perception of mouthfeel and on rheological properties in beverage prototypes

Vegetable Variety Is a Key to Improved Diet Quality in Low-Income Women in California

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