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Page 1
Case Study: Free Lunch Meals Provision during the Remote Learning Conditions.
Nutrients. 2021 Feb 12;13(2):605. doi: 10.3390/nu13020605.
Nutrients. 2021.
PMID: 33673240
Free PMC article.
Dynamics of Volatile Compounds in Triticale Bread with Sourdough: From Flour to Bread.
Galoburda R, Straumite E, Sabovics M, Kruma Z.
Galoburda R, et al. Among authors: sabovics m.
Foods. 2020 Dec 10;9(12):1837. doi: 10.3390/foods9121837.
Foods. 2020.
PMID: 33321806
Free PMC article.
Item in Clipboard
Protein Bread Fortification with Cumin and Caraway Seeds and By-Product Flour.
Sayed Ahmad B, Talou T, Straumite E, Sabovics M, Kruma Z, Saad Z, Hijazi A, Merah O.
Sayed Ahmad B, et al. Among authors: sabovics m.
Foods. 2018 Feb 25;7(3):28. doi: 10.3390/foods7030028.
Foods. 2018.
PMID: 29495324
Free PMC article.
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Effect of Die Configuration on the Physico-Chemical Properties, Anti-Nutritional Compounds, and Sensory Features of Legume-Based Extruded Snacks.
Costantini M, Sabovics M, Galoburda R, Kince T, Straumite E, Summo C, Pasqualone A.
Costantini M, et al. Among authors: sabovics m.
Foods. 2021 Dec 5;10(12):3015. doi: 10.3390/foods10123015.
Foods. 2021.
PMID: 34945566
Free PMC article.
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Relationship of Compositional, Mechanical, and Textural Properties of Gluten-Free Pasta Using Different Quinoa (Chenopodium quinoa) Varieties.
Ramos-Diaz JM, Kince T, Sabovics M, Gürbüz G, Rauma A, Lampi AM, Piironen V, Straumite E, Klava D, Jouppila K.
Ramos-Diaz JM, et al. Among authors: sabovics m.
Foods. 2020 Dec 11;9(12):1849. doi: 10.3390/foods9121849.
Foods. 2020.
PMID: 33322489
Free PMC article.
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Cellulose synthesis by Komagataeibacter rhaeticus strain P 1463 isolated from Kombucha.
Semjonovs P, Ruklisha M, Paegle L, Saka M, Treimane R, Skute M, Rozenberga L, Vikele L, Sabovics M, Cleenwerck I.
Semjonovs P, et al. Among authors: sabovics m.
Appl Microbiol Biotechnol. 2017 Feb;101(3):1003-1012. doi: 10.1007/s00253-016-7761-8. Epub 2016 Sep 27.
Appl Microbiol Biotechnol. 2017.
PMID: 27678116
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Evaluation of Nutritional and Technological Attributes of Whole Wheat Based Bread Fortified with Chia Flour.
Sayed-Ahmad B, Talou T, Straumite E, Sabovics M, Kruma Z, Saad Z, Hijazi A, Merah O.
Sayed-Ahmad B, et al. Among authors: sabovics m.
Foods. 2018 Aug 30;7(9):135. doi: 10.3390/foods7090135.
Foods. 2018.
PMID: 30200180
Free PMC article.
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