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In vitro and in vivo glycemic responses and antioxidant potency of acorn and chickpea fortified gluten-free breads.
Food Res Int. 2023 Apr;166:112579. doi: 10.1016/j.foodres.2023.112579. Epub 2023 Feb 8.
Food Res Int. 2023.
PMID: 36914342
Impact of Roasted Yellow Split Pea Flour on Dough Rheology and Quality of Fortified Wheat Breads.
Kotsiou K, Sacharidis DD, Matsakidou A, Biliaderis CG, Lazaridou A.
Kotsiou K, et al.
Foods. 2021 Aug 7;10(8):1832. doi: 10.3390/foods10081832.
Foods. 2021.
PMID: 34441609
Free PMC article.
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Monitoring the phenolic compounds of Greek extra-virgin olive oils during storage.
Kotsiou K, Tasioula-Margari M.
Kotsiou K, et al.
Food Chem. 2016 Jun 1;200:255-62. doi: 10.1016/j.foodchem.2015.12.090. Epub 2015 Dec 29.
Food Chem. 2016.
PMID: 26830587
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