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2016 | 1 |
2017 | 2 |
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2024 | 0 |
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Page 1
Bioaccessibility and bioavailability of phenolic compounds in bread: a review.
Food Funct. 2017 Jul 19;8(7):2368-2393. doi: 10.1039/c7fo00574a.
Food Funct. 2017.
PMID: 28664202
Free article.
Review.
Soybean-Enriched Snacks Based on African Rice.
Marengo M, Akoto HF, Zanoletti M, Carpen A, Buratti S, Benedetti S, Barbiroli A, Johnson PT, Sakyi-Dawson EO, Saalia FK, Bonomi F, Pagani MA, Manful J, Iametti S.
Marengo M, et al. Among authors: zanoletti m.
Foods. 2016 May 20;5(2):38. doi: 10.3390/foods5020038.
Foods. 2016.
PMID: 28231133
Free PMC article.
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Enriching gluten-free rice pasta with soybean and sweet potato flours.
Marengo M, Amoah I, Carpen A, Benedetti S, Zanoletti M, Buratti S, Lutterodt HE, Johnson PT, Manful J, Marti A, Bonomi F, Iametti S.
Marengo M, et al. Among authors: zanoletti m.
J Food Sci Technol. 2018 Jul;55(7):2641-2648. doi: 10.1007/s13197-018-3185-z. Epub 2018 Apr 30.
J Food Sci Technol. 2018.
PMID: 30042580
Free PMC article.
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Understanding the influence of buckwheat bran on wheat dough baking performance: Mechanistic insights from molecular and material science approaches.
Zanoletti M, Marti A, Marengo M, Iametti S, Pagani MA, Renzetti S.
Zanoletti M, et al.
Food Res Int. 2017 Dec;102:728-737. doi: 10.1016/j.foodres.2017.09.052. Epub 2017 Sep 20.
Food Res Int. 2017.
PMID: 29196006
Free article.
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