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The effect of particle size of wheat bran fractions on bread quality – Evidence for fibre–protein interactions

Journal of cereal science, 2010, Vol.52 (1), p.59-64

2010

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Difference in postprandial GLP-1 response despite similar glucose kinetics after consumption of wheat breads with different particle size in healthy men

European journal of nutrition, 2017-04, Vol.56 (3), p.1063-1076

2017

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Saltiness enhancement by taste contrast in bread prepared with encapsulated salt

Journal of cereal science, 2012-03, Vol.55 (2), p.218-225

2012

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Printability and Physicochemical Properties of Microalgae-Enriched 3D-Printed Snacks

Food and bioprocess technology, 2020-11, Vol.13 (11), p.2029-2042

2020

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Dry-fractionation of wheat bran increases the bioaccessibility of phenolic acids in breads made from processed bran fractions

Food research international, 2010-06, Vol.43 (5), p.1429-1438

2010

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Saltiness enhancement in bread by inhomogeneous spatial distribution of sodium chloride

Journal of cereal science, 2010-11, Vol.52 (3), p.378-386

2010

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Two new user‐friendly methods to assess pharmacometric parameter identifiability on categorical and continuous scales

CPT: pharmacometrics and systems pharmacology, 2024-07, Vol.13 (7), p.1160-1169

2024

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Pharmacokinetics and pharmacodynamics of finerenone in patients with chronic kidney disease and type 2 diabetes: Insights based on FIGARO‐DKD and FIDELIO‐DKD

Diabetes, obesity & metabolism, 2024-03, Vol.26 (3), p.924-936

2024

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Towards Sustainable Shifts to Healthy Diets and Food Security in Sub-Saharan Africa with Climate-Resilient Crops in Bread-Type Products: A Food System Analysis

Foods, 2022-01, Vol.11 (2), p.135

2022

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Reduced-Sodium Lunches Are Well-Accepted by Uninformed Consumers Over a 3-Week Period and Result in Decreased Daily Dietary Sodium Intakes: A Randomized Controlled Trial

Journal of the Academy of Nutrition and Dietetics, 2015-10, Vol.115 (10), p.1614-1625

2015

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A Salt Reduction of 50% in Bread Does Not Decrease Bread Consumption or Increase Sodium Intake by the Choice of Sandwich Fillings

The Journal of nutrition, 2011-12, Vol.141 (12), p.2249-2255

2011

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HealthBread: Wholegrain and high fibre breads with optimised textural quality

Journal of cereal science, 2017-11, Vol.78, p.57-65

2017

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The structure of wheat bread influences the postprandial metabolic response in healthy men

Food & function, 2015-10, Vol.6 (10), p.3236-3248

2015

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Longitudinal efficacy and safety modeling and simulation framework to aid dose selection of belantamab mafodotin for patients with multiple myeloma

CPT: pharmacometrics and systems pharmacology, 2023-10, Vol.12 (10), p.1411-1424

2023

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Navigating the landscape of parameter identifiability methods: A workflow recommendation for model development

CPT: pharmacometrics and systems pharmacology, 2024-07, Vol.13 (7), p.1170-1179

2024

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Bread Products from Blends of African Climate Resilient Crops: Baking Quality, Sensory Profile and Consumers' Perception

Foods, 2023-02, Vol.12 (4), p.689

2023

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Effect of Bioprocessing on Techno-Functional Properties of Climate-Resilient African Crops, Sorghum and Cowpea

Foods, 2022-09, Vol.11 (19), p.3049

2022

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Mechanism-based modeling of the effect of a novel inhibitor of vascular adhesion protein-1 on albuminuria and renal function markers in patients with diabetic kidney disease

Journal of pharmacokinetics and pharmacodynamics, 2021-02, Vol.48 (1), p.21-38

2021

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The Recent Applications of Machine Learning in Rail Track Maintenance: A Survey

Reliability, Safety, and Security of Railway Systems. Modelling, Analysis, Verification, and Certification, p.91-105

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Designing Mechanical Properties of 3D Printed Cookies through Computer Aided Engineering

Foods, 2020-12, Vol.9 (12), p.1804

2020

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Reliability-Centered Maintenance of the Electrically Insulated Railway Joint via Fault Tree Analysis: A Practical Experience Report

2016 46th Annual IEEE/IFIP International Conference on Dependable Systems and Networks (DSN), 2016, p.662-669

2016

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Quantifying the effectiveness of ITS in improving safety of VRUs

IET intelligent transport systems, 2017-04, Vol.11 (3), p.164-172

2017

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An exploratory consumer study of 3D printed food perception in a real-life military setting

Food quality and preference, 2020-12, Vol.86, p.104001, Article 104001

2020

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Modelling Eco-Driving Support System for Microscopic Traffic Simulation

Journal of advanced transportation, 2019, Vol.2019, p.1-16

2019

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Rheological properties, dispensing force and printing fidelity of starchy-gels modulated by concentration, temperature and resting time

Food hydrocolloids, 2021-08, Vol.117, p.106703, Article 106703

2021

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The effect of particle size of wheat bran fractions on bread quality – Evidence for fibre–protein interactions

Difference in postprandial GLP-1 response despite similar glucose kinetics after consumption of wheat breads with different particle size in healthy men

Saltiness enhancement by taste contrast in bread prepared with encapsulated salt

Printability and Physicochemical Properties of Microalgae-Enriched 3D-Printed Snacks

Dry-fractionation of wheat bran increases the bioaccessibility of phenolic acids in breads made from processed bran fractions

Saltiness enhancement in bread by inhomogeneous spatial distribution of sodium chloride

Two new user‐friendly methods to assess pharmacometric parameter identifiability on categorical and continuous scales

Pharmacokinetics and pharmacodynamics of finerenone in patients with chronic kidney disease and type 2 diabetes: Insights based on FIGARO‐DKD and FIDELIO‐DKD

Towards Sustainable Shifts to Healthy Diets and Food Security in Sub-Saharan Africa with Climate-Resilient Crops in Bread-Type Products: A Food System Analysis

Reduced-Sodium Lunches Are Well-Accepted by Uninformed Consumers Over a 3-Week Period and Result in Decreased Daily Dietary Sodium Intakes: A Randomized Controlled Trial

A Salt Reduction of 50% in Bread Does Not Decrease Bread Consumption or Increase Sodium Intake by the Choice of Sandwich Fillings

HealthBread: Wholegrain and high fibre breads with optimised textural quality

The structure of wheat bread influences the postprandial metabolic response in healthy men

Longitudinal efficacy and safety modeling and simulation framework to aid dose selection of belantamab mafodotin for patients with multiple myeloma

Navigating the landscape of parameter identifiability methods: A workflow recommendation for model development

Bread Products from Blends of African Climate Resilient Crops: Baking Quality, Sensory Profile and Consumers' Perception

Effect of Bioprocessing on Techno-Functional Properties of Climate-Resilient African Crops, Sorghum and Cowpea

Mechanism-based modeling of the effect of a novel inhibitor of vascular adhesion protein-1 on albuminuria and renal function markers in patients with diabetic kidney disease

The Recent Applications of Machine Learning in Rail Track Maintenance: A Survey

Designing Mechanical Properties of 3D Printed Cookies through Computer Aided Engineering

Reliability-Centered Maintenance of the Electrically Insulated Railway Joint via Fault Tree Analysis: A Practical Experience Report

Quantifying the effectiveness of ITS in improving safety of VRUs

An exploratory consumer study of 3D printed food perception in a real-life military setting

Modelling Eco-Driving Support System for Microscopic Traffic Simulation

Rheological properties, dispensing force and printing fidelity of starchy-gels modulated by concentration, temperature and resting time

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