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Changes of trans and saturated fatty acid content in savory baked goods from 2015 to 2021 and their effect on consumers' intake using substitution models: A study conducted in Greece.
Am J Clin Nutr. 2023 Nov;118(5):1010-1019. doi: 10.1016/j.ajcnut.2023.08.014. Epub 2023 Aug 26.
Am J Clin Nutr. 2023.
PMID: 37640108
Attitudes towards Olive Oil Usage, Domestic Storage, and Knowledge of Quality: A Consumers' Survey in Greece.
Marakis G, Gaitis F, Mila S, Papadimitriou D, Tsigarida E, Mousia Z, Karpouza A, Magriplis E, Zampelas A.
Marakis G, et al. Among authors: mousia z.
Nutrients. 2021 Oct 21;13(11):3709. doi: 10.3390/nu13113709.
Nutrients. 2021.
PMID: 34835965
Free PMC article.
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FTIR microspectroscopy study of composition fluctuations in extruded amylopectin-gelatin blends.
Mousia Z, Farhat IA, Pearson M, Chesters MA, Mitchell JR.
Mousia Z, et al.
Biopolymers. 2001;62(4):208-18. doi: 10.1002/bip.1015.
Biopolymers. 2001.
PMID: 11391570
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