المؤلفون: Noort, Martijn W.J., Renzetti, Stefano, Linderhof, Vincent, du Rand, Gerrie E., Marx-Pienaar, Nadéne J.M.M., de Kock, Henriëtte L., Magano, Nomzamo, Taylor, John R.N.

المصدر: Foods 11 (2022) 2 ; ISSN: 2304-8158

مصطلحات موضوعية: Bread, Cereals, Climate, Food and nutrition security, Food system, Pulses, Wheat

وصف الملف: application/pdf

Relation: https://edepot.wur.nl/562719

الاتاحة: https://research.wur.nl/en/publications/towards-sustainable-shifts-to-healthy-diets-and-food-security-in-
https://doi.org/10.3390/foods11020135

المؤلفون: Eelderink, Coby, Noort, Martijn W.J., Sözer, Nesli, Koehorst, Martijn, Holst, Jens J., Deacon, Carolyn F., Rehfeld, Jens F., Poutanen, Kaisa, Vonk, Roel J., Oudhuis, Lizette, Priebe, Marion G.

المصدر: Eelderink , C , Noort , M W J , Sözer , N , Koehorst , M , Holst , J J , Deacon , C F , Rehfeld , J F , Poutanen , K , Vonk , R J , Oudhuis , L & Priebe , M G 2017 , ' Difference in postprandial GLP-1 response despite similar glucose kinetics after consumption of wheat breads with different particle size in healthy men ' , European Journal of Nutrition , vol. 56 , no. 3 , pp. 1063-1076 . https://doi.org/10.1007/s00394-016-1156-6

مصطلحات موضوعية: bile acids, bread processing, glucagon-like peptide-1, glucose kinetics, glycemic index, wheat kernels, Appetite, Body Mass Index, Glucagon/blood, Blood Glucose/metabolism, Humans, Incretins/blood, Insulin/blood, Triticum/chemistry, Male, Dietary Fiber/administration & dosage, Flour, Bread, Cross-Over Studies, Particle Size, Young Adult, Postprandial Period, Glucagon-Like Peptide 1/blood, Bile Acids and Salts/blood

Relation: https://cris.vtt.fi/en/publications/caff6513-a1c5-4aae-84ae-8566a57ae30d

الاتاحة: https://cris.vtt.fi/en/publications/caff6513-a1c5-4aae-84ae-8566a57ae30d
https://doi.org/10.1007/s00394-016-1156-6
http://www.scopus.com/inward/record.url?scp=84957600646&partnerID=8YFLogxK

المؤلفون: Bolhuis, Dieuwerke P., Temme, Elisabeth H.M., Koeman, Fari T., Noort, Martijn W.J., Kremer, Stefanie, Janssen, Anke M.

المصدر: The Journal of Nutrition ; volume 141, issue 12, page 2249-2255 ; ISSN 0022-3166

الاتاحة: http://dx.doi.org/10.3945/jn.111.141366
https://api.elsevier.com/content/article/PII:S0022316622031224?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0022316622031224?httpAccept=text/plain
http://academic.oup.com/jn/article-pdf/141/12/2249/23948561/2249.pdf

المؤلفون: Noort, Martijn W.J., Mattila, Outi, Katina, Kati, van der Kamp, Jan Willem

المصدر: Noort , M W J , Mattila , O , Katina , K & van der Kamp , J W 2017 , ' HealthBread: Wholegrain and high fibre breads with optimised textural quality ' , Journal of Cereal Science , vol. 78 , pp. 57-65 . https://doi.org/10.1016/j.jcs.2017.03.009

Relation: https://cris.vtt.fi/en/publications/11caa63d-2a6a-498c-b1a5-d42214c09a40

الاتاحة: https://cris.vtt.fi/en/publications/11caa63d-2a6a-498c-b1a5-d42214c09a40
https://doi.org/10.1016/j.jcs.2017.03.009
http://www.scopus.com/inward/record.url?scp=85015642705&partnerID=8YFLogxK

المؤلفون: Janssen, Anke M., Kremer, Stefanie, van Stipriaan, Willeke L., Noort, Martijn W.J., de Vries, Jeanne H.M., Temme, Elisabeth H.M.

المصدر: Journal of the Academy of Nutrition and Dietetics ; volume 115, issue 10, page 1614-1625 ; ISSN 2212-2672

الاتاحة: http://dx.doi.org/10.1016/j.jand.2015.01.008
https://api.elsevier.com/content/article/PII:S2212267215001148?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S2212267215001148?httpAccept=text/plain

المؤلفون: Noort, Martijn W.J., Bult, Johannes H.F., Stieger, Markus

المصدر: Journal of Cereal Science ; volume 55, issue 2, page 218-225 ; ISSN 0733-5210

الاتاحة: http://dx.doi.org/10.1016/j.jcs.2011.11.012
https://api.elsevier.com/content/article/PII:S0733521011002256?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0733521011002256?httpAccept=text/plain

المؤلفون: Hemery, Youna, Anson, Nuria Mateo, Havenaar, Rob, Haenen, Guido R.M.M., Noort, Martijn W.J., Rouau, Xavier, X.

المساهمون: Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Netherlands Organisation for Applied Scientific Research, Maastricht University Maastricht

المصدر: ISSN: 0963-9969 ; Food Research International ; https://hal.inrae.fr/hal-02667509 ; Food Research International, 2010, 43 (5), pp.1429-1438. ⟨10.1016/j.foodres.2010.04.013⟩.

مصطلحات موضوعية: WHEAT, BRAN, FERULIC ACID, SINAPIC ACID, BIOACCESSIBILITY, BREAD, IN VITRO DIGESTION, DRY FRACTIONATION, ULTRA-FINE GRINDING, ELECTROSTATIC SEPARATION, PARTICLE SIZE, BIOACCESSIBILITE, ALEURONE, PARA-COUMARIC ACID, [SDV.IDA]Life Sciences [q-bio]/Food engineering

Relation: hal-02667509; https://hal.inrae.fr/hal-02667509; PRODINRA: 37390; WOS: 000281428700030

الاتاحة: https://hal.inrae.fr/hal-02667509
https://doi.org/10.1016/j.foodres.2010.04.013

المؤلفون: Noort, Martijn W.J, van Haaster, Daan, Hemery, Youna, Schols, Henk A., Hamer, Rob J.

المساهمون: Wageningen University and Research Centre (WUR), Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)

المصدر: ISSN: 0733-5210.

مصطلحات موضوعية: wheat bran, dietary fibre, bread quality, gluten, son du blé, qualité du pain, [SDV.IDA]Life Sciences [q-bio]/Food engineering

Relation: hal-02666940; https://hal.inrae.fr/hal-02666940; PRODINRA: 37449; WOS: 000283702800009

الاتاحة: https://hal.inrae.fr/hal-02666940
https://doi.org/10.1016/j.jcs.2010.03.003

المؤلفون: Noort, Martijn W.J., Bult, Johannes H.F., Stieger, Markus, Hamer, Rob J.

المصدر: Journal of Cereal Science ; volume 52, issue 3, page 378-386 ; ISSN 0733-5210

الاتاحة: http://dx.doi.org/10.1016/j.jcs.2010.06.018
https://api.elsevier.com/content/article/PII:S073352101000130X?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S073352101000130X?httpAccept=text/plain