I agree that this site is using cookies. You can find further informations here.
X
Noort, Martijn W. J.
359  results:
Search for persons X
?
1

Bread Products from Blends of African Climate Resilient Cro..:

Renzetti, Stefano ; Aisala, Heikki ; Ngadze, Ruth T...
Foods.  12 (2023)  4 - p. 689 , 2023
Link: https://doi.org/10.3390/..
 
?
2

Towards Sustainable Shifts to Healthy Diets and Food Securi..:

Noort, Martijn W. J. ; Renzetti, Stefano ; Linderhof, Vincent...
Foods.  11 (2022)  2 - p. 135 , 2022
Link: https://doi.org/10.3390/..
 
?
3

Printability and Physicochemical Properties of Microalgae-E..:

Uribe-Wandurraga, Zaida Natalia ; Zhang, Lu ; Noort, Martijn W. J....
Food and Bioprocess Technology.  13 (2020)  11 - p. 2029-2042 , 2020
Link: https://doi.org/10.1007/..
 
?
4

HealthBread: Wholegrain and high fibre breads with optimise..:

Noort, Martijn W.J. ; Mattila, Outi ; Katina, Kati.
Journal of Cereal Science.  78 (2017)  - p. 57-65 , 2017
Link: https://doi.org/10.1016/..
 
?
5

Difference in postprandial GLP-1 response despite similar g..:

Eelderink, Coby ; Noort, Martijn W. J. ; Sozer, Nesli...
European Journal of Nutrition.  56 (2016)  3 - p. 1063-1076 , 2016
Link: https://doi.org/10.1007/..
 
?
6

The structure of wheat bread influences the postprandial me..:

Eelderink, Coby ; Noort, Martijn W. J. ; Sozer, Nesli...
Food & Function.  6 (2015)  10 - p. 3236-3248 , 2015
Link: https://doi.org/10.1039/..
 
?
7

Reduced-Sodium Lunches Are Well-Accepted by Uninformed Cons..:

Janssen, Anke M. ; Kremer, Stefanie ; van Stipriaan, Willeke L....
Journal of the Academy of Nutrition and Dietetics.  115 (2015)  10 - p. 1614-1625 , 2015
Link: https://doi.org/10.1016/..
 
?
8

Saltiness enhancement by taste contrast in bread prepared w..:

Noort, Martijn W.J. ; Bult, Johannes H.F. ; Stieger, Markus
Journal of Cereal Science.  55 (2012)  2 - p. 218-225 , 2012
Link: https://doi.org/10.1016/..
 
?
9

A Salt Reduction of 50% in Bread Does Not Decrease Bread Co..:

Bolhuis, Dieuwerke P. ; Temme, Elisabeth H. M. ; Koeman, Fari T....
The Journal of Nutrition.  141 (2011)  12 - p. 2249-2255 , 2011
Link: https://doi.org/10.3945/..
 
?
10

Dry-fractionation of wheat bran increases the bioaccessibil..:

Hemery, Youna M. ; Anson, Nuria Mateo ; Havenaar, Rob...
Food Research International.  43 (2010)  5 - p. 1429-1438 , 2010
Link: https://doi.org/10.1016/..
 
?
11

Saltiness enhancement in bread by inhomogeneous spatial dis..:

Noort, Martijn W.J. ; Bult, Johannes H.F. ; Stieger, Markus.
Journal of Cereal Science.  52 (2010)  3 - p. 378-386 , 2010
Link: https://doi.org/10.1016/..
 
?
12

The effect of particle size of wheat bran fractions on brea..:

Noort, Martijn W.J. ; van Haaster, Daan ; Hemery, Youna..
Journal of Cereal Science.  52 (2010)  1 - p. 59-64 , 2010
Link: https://doi.org/10.1016/..
 
?
13

Bread Products from Blends of African Climate Resilient Cro..:

Renzetti, Stefano ; Aisala, Heikki ; Ngadze, Ruth T..
https://edepot.wur.nl/589655.  , 2023
Link: https://research.wur.nl/..
 
?
14

Towards sustainable shifts to healthy diets and food securi..:

Noort, Martijn W.J ; Renzetti, Stefano ; Linderhof, Vincent...
2304-8158 (online).  , 2022
Link: https://doi.org/10.3390/..
 
?
15

Towards Sustainable Shifts to Healthy Diets and Food Securi..:

Noort, Martijn W. J ; Renzetti, Stefano ; Linderhof, Vincent...
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8774613/.  , 2022
Link: http://www.ncbi.nlm.nih...
 
1-15