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Bioconversion and bioaccessibility of isoflavones from sogurt during in vitro digestion.
Food Chem. 2021 May 1;343:128553. doi: 10.1016/j.foodchem.2020.128553. Epub 2020 Nov 5.
Food Chem. 2021.
PMID: 33176956
Oral perception of the textural and flavor characteristics of soy-cow blended emulsions.
Wan J, Ningtyas DW, Bhandari B, Liu C, Prakash S.
Wan J, et al. Among authors: ningtyas dw.
J Texture Stud. 2022 Feb;53(1):108-121. doi: 10.1111/jtxs.12641. Epub 2021 Nov 6.
J Texture Stud. 2022.
PMID: 34689342
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Sequential aspects of cream cheese texture perception using temporal dominance of sensations (TDS) tool and its relation with flow and lubrication behaviour.
Ningtyas DW, Bhandari B, Bansal N, Prakash S.
Ningtyas DW, et al.
Food Res Int. 2019 Jun;120:586-594. doi: 10.1016/j.foodres.2018.11.009. Epub 2018 Nov 7.
Food Res Int. 2019.
PMID: 31000275
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Texture and lubrication properties of functional cream cheese: Effect of β-glucan and phytosterol.
Ningtyas DW, Bhandari B, Bansal N, Prakash S.
Ningtyas DW, et al.
J Texture Stud. 2018 Feb;49(1):11-22. doi: 10.1111/jtxs.12282. Epub 2017 Jun 19.
J Texture Stud. 2018.
PMID: 28594435
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Analysis of the F2LR3 (PAR4) Single Nucleotide Polymorphism (rs773902) in an Indigenous Australian Population.
Ningtyas D, Thomson RJ, Tarlac V, Nagaraj SH, Hoy W, Mathews JD, Foote SJ, Gardiner EE, Hamilton JR, McMorran BJ.
Ningtyas D, et al.
Front Genet. 2020 Apr 30;11:432. doi: 10.3389/fgene.2020.00432. eCollection 2020.
Front Genet. 2020.
PMID: 32425989
Free PMC article.
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