Výsledky vyhledávání - "Nike L Ruibal Mendieta"

Comparison of glycemic index of spelt and wheat bread in human volunteers

Autor: Nathalie M. Delzenne, Nike L. Ruibal-Mendieta, Marc Meurens, Ludovic D'Auria, Joëlle Quetin-Leclercq, Dominique L. Delacroix, Raoul Rozenberg, Carole Marques, Chiara Baccelli, Jean-Louis Habib Jiwan, Géraldine Petitjean, Patrice D. Cani

Publikováno v: Food Chemistry. 100:1265-1271

The assessment of the glycemic index (GI) seems to be an important parameter to take into account in order to better understand the physiologic effects of foods with high carbohydrate levels. Among cereals, which are major sources of carbohydrates, s

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2e2f9c54c6faadaf113235e0465a1397
https://doi.org/10.1016/j.foodchem.2005.10.003

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Spelt (Triticum spelta L.) and Winter Wheat (Triticum aestivum L.) Wholemeals Have Similar Sterol Profiles, As Determined by Quantitative Liquid Chromatography and Mass Spectrometry Analysis

Autor: Joëlle Quetin-Leclercq, Marc Meurens, Géraldine Petitjean, Nike L. Ruibal-Mendieta, Dominique L. Delacroix, Adrien Dekeyser, Chiara Baccelli, Carole Marques, Nathalie M. Delzenne, Jean-Louis Habib-Jiwan, Raoul Rozenberg

Publikováno v: Journal of Agricultural and Food Chemistry. 52:4802-4807

From a nutritional point of view, cereal lipids include valuable molecules, such as essential fatty acids, phytosterols, and fat-soluble vitamins. Spelt (Triticum spelta L.) is an alternative hulled bread cereal mostly grown in Belgium, where it is m

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::42c11727c247ddc61e0fa74f0019213a
https://doi.org/10.1021/jf049772v

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Phytosterol analysis and characterization in spelt (Triticum aestivum ssp. spelta L.) and wheat (T. aestivum L.) lipids by LC/APCI-MS

Autor: Raoul Rozenberg, Joëlle Quetin-Leclercq, Jean-Louis Habib-Jiwan, Dominique L. Delacroix, Nathalie M. Delzenne, Nike L. Ruibal-Mendieta, Patrice D. Cani, Géraldine Petitjean, Marc Meurens

Publikováno v: DIAL

Spelt is still a minor cereal crop, mainly grown in Belgium. It is said to have a better nutritive value than winter wheat. Moreover, interesting functional properties have traditionally been attributed to spelt, such as a cholesterol-lowering effect

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::adfb4bc5a682fc98f1e5e7e660ad60de
https://doi.org/10.1016/s0733-5210(03)00022-5

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A Comparative Analysis of Free, Bound and Total Lipid Content on Spelt and Winter Wheat Wholemeal

Autor: Dominique L. Delacroix, Nike L. Ruibal-Mendieta, Marc Meurens

Publikováno v: Journal of Cereal Science. 35:337-342

Free lipids (FL), bound lipids (BL) and total lipids (TL) were determined by the Soxhlet method in whole ground spelt (Triticum aestivum ssp. spella L.) and hexaploid winter wheat (T. aestivum) samples. Ninety-one samples of spelt and 78 samples of w

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e7727dac2fc605a68e3d5244e5bf1e90
https://doi.org/10.1006/jcrs.2001.0434

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[Untitled]

Autor: Nike L. Ruibal-Mendieta, F.A. Lints

Publikováno v: Transgenic Research. 7:379-386

Recombinant DNA technology offers opportunities to develop new products in many different fields, including agriculture and the agro-food area. Transgenic plants with improved agronomic traits currently grow in field trials and a few varieties have a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f8c32a666263d39ca7dba98fbd7c7e99
https://doi.org/10.1023/a:1008845323046

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The potential allergenicity of novel foods

Autor: F.A. Lints, Nike L Ruibal Mendieta, Anne-Marie Nagy

Publikováno v: Journal of the Science of Food and Agriculture. 75:405-411

Recombinant DNA technology provides a powerful tool to create new products in many different fields. Agriculture and the agro-food industry are two of them. Genetic engineering aims at improving the yield, the nutritional quality or the technological

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e75e0870a85e54043a63fcbbb8e40bef
https://doi.org/10.1002/(sici)1097-0010(199712)75:4<405::aid-jsfa904>3.0.co

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The oleate/palmitate ratio allows the distinction between wholemeals of spelt (Triticum spelta L.) and winter wheat (T. aestivum L.)

Autor: Adrien Dekeyser, Yvan Larondelle, Nike L. Ruibal-Mendieta, Dominique L. Delacroix, Marc Meurens, Eric Mignolet

Publikováno v: Journal of Cereal Science. 39:413-415

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::178daa30955a13da82a33ba2d3c141e5
https://doi.org/10.1016/j.jcs.2004.02.003

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Spelt (Triticum aestivum ssp. spelta) as a source of breadmaking flours and bran naturally enriched in oleic acid and minerals but not phytic acid

Autor: Eric Mignolet, Joëlle Quetin-Leclercq, Jean-Louis Habib-Jiwan, Nike L. Ruibal-Mendieta, Géraldine Petitjean, Carole Marques, Dominique L. Delacroix, Jean-Marie Pycke, Nathalie M. Delzenne, Marc Meurens, Yvan Larondelle, Raoul Rozenberg

Publikováno v: Journal of Agricultural and Food Chemistry, Vol. 53, no. 7, p. 2751-2759 (2005)

The nutritional value of breadmaking cereal spelt (Triticum aestivum ssp. spelta) is said to be higher than that of common wheat (Triticum aestivum ssp. vulgare), but this traditional view is not substantiated by scientific evidence. In an attempt to

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::228c68540b0e3aaa2e6f5320df645051
https://hdl.handle.net/2078.1/10147

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