1.Overcoming the Bitter Taste of Oils Enriched in Fatty Acids to Obtain Their Effects on the Heart in Health and Disease

作　　者：Aleksandra Stamenkovic ;Riya Ganguly ;Michel Aliani 等

出　　处：Nutrients. 2019 ;11(5):1179-1194.doi:10.3390/nu11051179

出版社：MDPI Publishing

文章 ID：257141284

文章详细全文下载
2.Dietary Flaxseed as a Strategy for Improving Human Health

作　　者：Mihir Parikh ;Thane G. Maddaford ;J. Alejandro Austria 等

出　　处：Nutrients. 2019 ;11(5):1171-1185.doi:10.3390/nu11051171

出版社：MDPI Publishing

文章 ID：257141288

文章详细全文下载
3.Effect of Processing on Postprandial Glycemic Response and Consumer Acceptability of Lentil-Containing Food Items

作　　者：D. Dan Ramdath ;Thomas M. S. Wolever ;Yaw Chris Siow 等

出　　处：Foods. 2018 ;7(5):76.doi:10.3390/foods7050076

出版社：MDPI Publishing

文章 ID：215649209

文章详细全文下载
4.Acceptability of Pulse-Fortified Foods by Two Groups: Participants in a Clinical Trial and Participants in a Consumer Acceptability Panel

作　　者：Donna Ryland ;Peter Zahradka ;Carla G. Taylor 等

出　　处：Foods. 2018 ;7(8):129.doi:10.3390/foods7080129

出版社：MDPI Publishing

文章 ID：217058755

文章详细全文下载
5.A Debittered Complex of Glucose-Phenylalanine Amadori Rearrangement Products with β-Cyclodextrin: Structure, Molecular Docking and Thermal Degradation Kinetic Study

作　　者：Xiaotong Wu ;Baoshang Fu ;Yunjiao Ma 等

出　　处：Foods. 2022 ;11(9).doi:10.3390/foods11091309

出版社：MDPI Publishing

文章 ID：1037518556

文章详细
6.Characterization of Berry Pomace Powders as Dietary Fiber-Rich Food Ingredients with Functional Properties

作　　者：Ieva Jurevičiūtė ;Milda Keršienė ;Loreta Bašinskienė 等

出　　处：Foods. 2022 ;11(5).doi:10.3390/foods11050716

出版社：MDPI Publishing

文章 ID：1036788609

文章详细
7.Fiber-Rich Cranberry Pomace as Food Ingredient with Functional Activity for Yogurt Production

作　　者：Laurita Varnaitė ;Milda Keršienė ;Aušra Šipailienė 等

出　　处：Foods. 2022 ;11(5).doi:10.3390/foods11050758

出版社：MDPI Publishing

文章 ID：1036788937

文章详细
8.Acute Effects of Split Pea-Enriched White Pan Bread on Postprandial Glycemic and Satiety Responses in Healthy Volunteers—A Randomized Crossover Trial

作　　者：Ronak Fahmi ;Heather Blewett ;Jo-Ann Stebbing 等

出　　处：Foods. 2022 ;11(7).doi:10.3390/foods11071002

出版社：MDPI Publishing

文章 ID：1037270420

文章详细

	有全文链接	4篇
	有本地全文	4篇

	Michel Aliani	8篇
	Donna Ryland	3篇
	Daiva Leskauskaitė	2篇
	Geraldine Dowling	2篇
	Grant N. Pierce	2篇

	Milda Keršienė	2篇
	Peter Zahradka	2篇
	Aileen Hawke	1篇
	Aleksandra Stamenkovic	1篇
	Amir Ravandi	1篇
	Aušra Šipailienė	1篇
	Baoshang Fu	1篇
	Carla G. Taylor	1篇
	Carla Taylor	1篇
	D. Dan Ramdath	1篇
	Heather Blewett	1篇
	Ieva Jurevičiūtė	1篇
	Ina Jasutienė	1篇
	J. Alejandro Austria	1篇
	Jo-Ann Stebbing	1篇
	Laurita Varnaitė	1篇
	Liang Dong	1篇
	Loreta Bašinskienė	1篇
	Mihir Parikh	1篇
	Ming Du	1篇
	Nancy Olson	1篇
	Petras Rimantas Venskutonis	1篇
	Rhonda C. Bell	1篇
	Rita Kazernavičiūtė	1篇
	Riya Ganguly	1篇
	Ronak Fahmi	1篇
	Thane G. Maddaford	1篇
	Thomas M. S. Wolever	1篇
	Thomas Netticadan	1篇
	Xianbing Xu	1篇
	Xiaotong Wu	1篇
	Xiuping Dong	1篇
	Yaw Chris Siow	1篇
	Yunjiao Ma	1篇

	Research Article	6篇
	Reviews	2篇

	食品工业	6篇
	营养学	2篇

全文

出版年度

作者

文章类型

来源期刊

学科主题

语种

国别/地区

检索条件:"( ( 高级检索(( ((AU:(("Michel Aliani")))) )) ) )"

	2022	4篇
	2019	2篇
	2018	2篇

	Foods	6篇
	Nutrients	2篇