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Impact of low-trans fat compositions on the quality of conventional and fat-reduced puff pastry.
J Food Sci Technol. 2016 Apr;53(4):2117-26. doi: 10.1007/s13197-016-2186-z. Epub 2016 Apr 22.
J Food Sci Technol. 2016.
PMID: 27413242
Free PMC article.
Optimization of Fat-Reduced Puff Pastry Using Response Surface Methodology.
Silow C, Zannini E, Axel C, Belz MC, Arendt EK.
Silow C, et al.
Foods. 2017 Feb 22;6(2):15. doi: 10.3390/foods6020015.
Foods. 2017.
PMID: 28231095
Free PMC article.
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Effect of salt reduction on wheat-dough properties and quality characteristics of puff pastry with full and reduced fat content.
Silow C, Zannini E, Axel C, Lynch KM, Arendt EK.
Silow C, et al.
Food Res Int. 2016 Nov;89(Pt 1):330-337. doi: 10.1016/j.foodres.2016.08.031. Epub 2016 Aug 24.
Food Res Int. 2016.
PMID: 28460922
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Transport of free and peptide-bound glycated amino acids: synthesis, transepithelial flux at Caco-2 cell monolayers, and interaction with apical membrane transport proteins.
Hellwig M, Geissler S, Matthes R, Peto A, Silow C, Brandsch M, Henle T.
Hellwig M, et al. Among authors: silow c.
Chembiochem. 2011 May 16;12(8):1270-9. doi: 10.1002/cbic.201000759. Epub 2011 Apr 28.
Chembiochem. 2011.
PMID: 21538757
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