Food Sciences
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- Postprandial metabolism of docosapentaenoic acid (DPA, 22:5n-3) and eicosapentaenoic acid (EPA, 20:5n-3) in humans (2013)
- Postprandial profiling of chylomicron triacylglycerols in response to DPA and EPA rich meals (2014)
- Postprandial response on fatty meal is affected by sea buckthorn (Hippophaë rhamnoides) supplementation: NMR metabolomics study (2014)
- Potential of brewers' spent grain in yogurt fermentation and evaluation of its impact in rheological behaviour, consistency, microstructural properties and acidity profile during the refrigerated storage (2022)
- Potential of cyclodextrins in food processing for improving sensory properties of food (2024)
- Potential of spices as tools to study human olfaction and eating behavior (2014)
- Prebiotic Xylo-Oligosaccharides Ameliorate High-Fat-Diet-Induced Hepatic Steatosis in Rats (2020)
- Predicting the properties of industrially produced oat flours by the characteristics of native oat grains or non-heat-treated groats (2021)
- Prevalence of picky eating behaviour in Chinese school-age children and associations with anthropometric parameters and intelligence quotient. A cross-sectional study (2015)
- Proanthocyanidins and Their Contribution to Sensory Attributes of Black Currant Juices (2015)
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