Jenkins, Alexandra L.
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Cross-linked phosphorylated RS4 wheat starch reduces glucos..:

Wolever, Thomas M. S. ; Maningat, Clodualdo C. ; Seib, Paul A...
International Journal of Food Sciences and Nutrition.  74 (2023)  5 - p. 621-629 , 2023
 
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12

Neither low salivary amylase activity, cooling cooked white..:

Wolever, Thomas MS ; El-Sohemy, Ahmed ; Ezatagha, Adish..
The American Journal of Clinical Nutrition.  114 (2021)  5 - p. 1633-1645 , 2021
 
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15

Increasing oat β-glucan viscosity in a breakfast meal slows..:

Wolever, Thomas MS ; Tosh, Susan M ; Spruill, Susan E...
The American Journal of Clinical Nutrition.  111 (2020)  2 - p. 319-328 , 2020
 
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