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Impact of rapeseed press-cake on Maillard reaction in a cookie model system.
Food Chem. 2018 Mar 15;243:365-372. doi: 10.1016/j.foodchem.2017.09.153. Epub 2017 Sep 30.
Food Chem. 2018.
PMID: 29146351
Free article.
Impact of germination on the techno-functional properties, nutritional composition, and health-promoting compounds of brown rice and its products: A review.
Chinma CE, Adedeji OE, Jolayemi OS, Ezeocha VC, Ilowefah MA, Rosell CM, Adebo JA, Wilkin JD, Adebo OA.
Chinma CE, et al. Among authors: wilkin jd.
J Food Sci. 2024 Jan;89(1):8-32. doi: 10.1111/1750-3841.16832. Epub 2023 Nov 24.
J Food Sci. 2024.
PMID: 37997506
Review.
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Physicochemical properties, anti-nutritional and bioactive constituents, in vitro digestibility, and techno-functional properties of bioprocessed whole wheat flour.
Chinma CE, Ezeocha VC, Adebo OA, Adebo JA, Sonibare AO, Abbah JN, Danbaba N, Makinde FM, Wilkin J, Bamidele OP.
Chinma CE, et al.
J Food Sci. 2024 Apr;89(4):2202-2217. doi: 10.1111/1750-3841.16984. Epub 2024 Feb 23.
J Food Sci. 2024.
PMID: 38389444
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The relationship between tendency to attend to detail, sensory sensitivity, and affective response to food cues - A registered report.
Wagner J, Grigor J, Abdullah A, Cannon P, Wilkin J, Robertson P, Szymkowiak A.
Wagner J, et al.
Int J Psychophysiol. 2021 Aug;166:50-60. doi: 10.1016/j.ijpsycho.2021.05.003. Epub 2021 May 7.
Int J Psychophysiol. 2021.
PMID: 33965421
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Sensory and affective response to chocolate differing in cocoa content: A TDS and facial electromyography approach.
Wagner J, Wilkin JD, Szymkowiak A, Grigor J.
Wagner J, et al. Among authors: wilkin jd.
Physiol Behav. 2023 Oct 15;270:114308. doi: 10.1016/j.physbeh.2023.114308. Epub 2023 Jul 29.
Physiol Behav. 2023.
PMID: 37517663
Free article.
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