Protein–lipid co‐oxidation in emulsions stabilized by microwave‐treated and conventional thermal‐treated faba bean proteins

Por Gürbüz, Göker, Liu, Chang, Jiang, Zhong‐qing, Pulkkinen, Marjo, Piironen, Vieno, Sontag‐Strohm, Tuula, Heinonen, Marina
Publicado no Food Sci Nutr (2018)

Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel Syndrome

Por Laatikainen, Reijo, Koskenpato, Jari, Hongisto, Sanna-Maria, Loponen, Jussi, Poussa, Tuija, Huang, Xin, Sontag-Strohm, Tuula, Salmenkari, Hanne, Korpela, Riitta
Publicado no Nutrients (2017)