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Cereal B-Glucans: The Impact of Processing and How It Affects Physiological Responses.
Nutrients. 2019 Jul 26;11(8):1729. doi: 10.3390/nu11081729.
Nutrients. 2019.
PMID: 31357461
Free PMC article.
Review.
Application of the QUENCHER methodology to the food industry.
Henrion M, Servaes M, Thielecke F, Fogliano V.
Henrion M, et al.
Food Chem. 2018 Feb 1;240:951-958. doi: 10.1016/j.foodchem.2017.07.119. Epub 2017 Jul 25.
Food Chem. 2018.
PMID: 28946366
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Extrusion-Cooking Modifies Physicochemical and Nutrition-Related Properties of Wheat Bran.
Roye C, Henrion M, Chanvrier H, De Roeck K, De Bondt Y, Liberloo I, King R, Courtin CM.
Roye C, et al. Among authors: henrion m.
Foods. 2020 Jun 4;9(6):738. doi: 10.3390/foods9060738.
Foods. 2020.
PMID: 32512729
Free PMC article.
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Changing Wheat Bran Structural Properties by Extrusion-Cooking on a Pilot and Industrial Scale: A Comparative Study.
Roye C, Henrion M, Chanvrier H, Loret C, King R, Lamothe L, Courtin CM.
Roye C, et al. Among authors: henrion m.
Foods. 2021 Feb 21;10(2):472. doi: 10.3390/foods10020472.
Foods. 2021.
PMID: 33669947
Free PMC article.
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