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Noort, Martijn W. J.
359
results:
Search for persons
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Online (359)
Mediatypes
E-Books (2)
Articles (Online) (330)
Bookchapter (Online) (11)
OpenAccess-fulltext (16)
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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