Bread Products from Blends of African Climate Resilient Crops: Baking Quality, Sensory Profile and Consumers’ Perception

por Renzetti, Stefano, Aisala, Heikki, Ngadze, Ruth T., Linnemann, Anita R., Noort, Martijn W.
Publicado 2023

Towards Sustainable Shifts to Healthy Diets and Food Security in Sub-Saharan Africa with Climate-Resilient Crops in Bread-Type Products: A Food System Analysis

por 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.
Publicado 2022

Difference in postprandial GLP-1 response despite similar glucose kinetics after consumption of wheat breads with different particle size in healthy men

por Eelderink, Coby, Noort, Martijn W. J., Sozer, Nesli, Koehorst, Martijn, Holst, Jens J., Deacon, Carolyn F., Rehfeld, Jens F., Poutanen, Kaisa, Vonk, Roel J., Oudhuis, Lizette, Priebe, Marion G.
Publicado 2016