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christoph slow
(280 results)?
Effect of salt reduction on wheat-dough properties and quality characteristics of puff pastry with full and reduced fat content.
Food Res Int. 2016 Nov;89(Pt 1):330-337. doi: 10.1016/j.foodres.2016.08.031. Epub 2016 Aug 24.
Food Res Int. 2016.
PMID: 28460922
Optimization of Fat-Reduced Puff Pastry Using Response Surface Methodology.
Silow C, Zannini E, Axel C, Belz MC, Arendt EK.
Silow C, et al.
Foods. 2017 Feb 22;6(2):15. doi: 10.3390/foods6020015.
Foods. 2017.
PMID: 28231095
Free PMC article.
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Impact of low-trans fat compositions on the quality of conventional and fat-reduced puff pastry.
Silow C, Zannini E, Arendt EK.
Silow C, et al.
J Food Sci Technol. 2016 Apr;53(4):2117-26. doi: 10.1007/s13197-016-2186-z. Epub 2016 Apr 22.
J Food Sci Technol. 2016.
PMID: 27413242
Free PMC article.
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Transport of free and peptide-bound glycated amino acids: synthesis, transepithelial flux at Caco-2 cell monolayers, and interaction with apical membrane transport proteins.
Hellwig M, Geissler S, Matthes R, Peto A, Silow C, Brandsch M, Henle T.
Hellwig M, et al. Among authors: silow c.
Chembiochem. 2011 May 16;12(8):1270-9. doi: 10.1002/cbic.201000759. Epub 2011 Apr 28.
Chembiochem. 2011.
PMID: 21538757
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