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Page 1
Establishing substantial equivalence: proteomics.
Lovegrove A, Salt L, Shewry PR. Lovegrove A, et al. Among authors: salt l. Methods Mol Biol. 2009;478:273-88. doi: 10.1007/978-1-59745-379-0_16. Methods Mol Biol. 2009. PMID: 19009451
Genetic variation in wheat grain quality is associated with differences in the galactolipid content of flour and the gas bubble properties of dough liquor.
Min B, Salt L, Wilde P, Kosik O, Hassall K, Przewieslik-Allen A, Burridge AJ, Poole M, Snape J, Wingen L, Haslam R, Griffiths S, Shewry PR. Min B, et al. Among authors: salt l. Food Chem X. 2020 Jun 2;6:100093. doi: 10.1016/j.fochx.2020.100093. eCollection 2020 Jun 30. Food Chem X. 2020. PMID: 32551438 Free PMC article.
Effect of dough mixing on wheat endosperm cell walls.
Toole GA, Selvatico E, Salt LJ, Le Gall G, Colquhoun IJ, Wellner N, Shewry PR, Mills EN. Toole GA, et al. J Agric Food Chem. 2013 Mar 13;61(10):2522-9. doi: 10.1021/jf304677u. Epub 2013 Mar 1. J Agric Food Chem. 2013. PMID: 23414565
Oatmeal particle size alters glycemic index but not as a function of gastric emptying rate.
Mackie AR, Bajka BH, Rigby NM, Wilde PJ, Alves-Pereira F, Mosleth EF, Rieder A, Kirkhus B, Salt LJ. Mackie AR, et al. Among authors: salt lj. Am J Physiol Gastrointest Liver Physiol. 2017 Sep 1;313(3):G239-G246. doi: 10.1152/ajpgi.00005.2017. Epub 2017 Jun 1. Am J Physiol Gastrointest Liver Physiol. 2017. PMID: 28572083 Free article. Clinical Trial.
25 results