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Impact of suppressing the caffeic acid O-methyltransferase (COMT) gene on lignin, fiber, and seed oil composition in Brassica napus transgenic plants
Impact of suppressing the caffeic acid O-methyltransferase (COMT) gene on lignin, fiber, and seed oil composition in Brassica napus transgenic plants
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Impact of suppressing the caffeic acid O-methyltransferase (COMT) gene on lignin, fiber, and seed oil composition in Brassica napus transgenic plants

European food research & technology, 2015-05, Vol.240 (5), p.931-938 [Peer Reviewed Journal]

Springer-Verlag Berlin Heidelberg 2014 ;Springer-Verlag Berlin Heidelberg 2015 ;ISSN: 1438-2377 ;EISSN: 1438-2385 ;DOI: 10.1007/s00217-014-2397-3

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2
Buckwheat flour inclusion in Chinese steamed bread: potential reduction in glycemic response and effects on dough quality
Buckwheat flour inclusion in Chinese steamed bread: potential reduction in glycemic response and effects on dough quality
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Buckwheat flour inclusion in Chinese steamed bread: potential reduction in glycemic response and effects on dough quality

European food research & technology, 2017-05, Vol.243 (5), p.727-734 [Peer Reviewed Journal]

Springer-Verlag Berlin Heidelberg 2016 ;European Food Research and Technology is a copyright of Springer, 2017. ;ISSN: 1438-2377 ;EISSN: 1438-2385 ;DOI: 10.1007/s00217-016-2786-x

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3
New potato fibre for improvement of texture and colour of wheat bread
New potato fibre for improvement of texture and colour of wheat bread
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New potato fibre for improvement of texture and colour of wheat bread

European food research & technology, 2006-12, Vol.224 (2), p.199-207 [Peer Reviewed Journal]

2007 INIST-CNRS ;Springer-Verlag 2006 ;ISSN: 1438-2377 ;EISSN: 1438-2385 ;DOI: 10.1007/s00217-006-0301-5

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4
Indigestible fraction of okara from soybean: composition, physicochemical properties and in vitro fermentability by pure cultures of Lactobacillus acidophilus and Bifidobacterium bifidum
Indigestible fraction of okara from soybean: composition, physicochemical properties and in vitro fermentability by pure cultures of Lactobacillus acidophilus and Bifidobacterium bifidum
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Indigestible fraction of okara from soybean: composition, physicochemical properties and in vitro fermentability by pure cultures of Lactobacillus acidophilus and Bifidobacterium bifidum

European food research & technology, 2009-03, Vol.228 (5), p.685-693 [Peer Reviewed Journal]

Springer-Verlag 2008 ;2009 INIST-CNRS ;Springer-Verlag 2009 ;ISSN: 1438-2377 ;EISSN: 1438-2385 ;DOI: 10.1007/s00217-008-0979-7

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5
Koji fermentation based on extracellular peptidases of Flammulina velutipes
Koji fermentation based on extracellular peptidases of Flammulina velutipes
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Koji fermentation based on extracellular peptidases of Flammulina velutipes

European food research & technology, 2011-03, Vol.232 (3), p.415-424 [Peer Reviewed Journal]

Springer-Verlag 2010 ;2015 INIST-CNRS ;Springer-Verlag 2011 ;ISSN: 1438-2377 ;EISSN: 1438-2385 ;DOI: 10.1007/s00217-010-1401-9

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