Saliva Protein Composition Relates with Interindividual Variations in Bread Sensory Ratings-Reference-Cited by-同舟云学术

Saliva Protein Composition Relates with Interindividual Variations in Bread Sensory Ratings

Published:2020-08-26 Issue:1-2 Volume:73 Page:2000052
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch ‐ Stärke

Author:

Lamy Elsa¹^ORCID,Santos Vera²,Barrambana Sara²,Simões Carla¹,Carreira Laura¹,Infante Paulo³,Capela e Silva Fernando¹²

Affiliation:

1. MED (Mediterranean Institute for Agriculture, Environment and Development), Institute for Advanced Studies and Research (IIFA) University of Évora Évora 7002‐554 Portugal

2. University of Evora Department of Biology, School of Sciences and Technology (ECT) University of Évora Évora 7002‐554 Portugal

3. CIMA (Research Centre for Mathematics and Applications), IIFA Department of Mathematics, School of Sciences and Technology (ECT) University of Évora Évora Portugal

Funder

Fundação para a Ciência e a Tecnologia

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202000052

Reference35 articles.

1. Molecular Mechanisms of Taste Recognition: Considerations about the Role of Saliva

2. Bread Affects Clinical Parameters and Induces Gut Microbiome-Associated Personal Glycemic Responses

3. Personalized Nutrition by Prediction of Glycemic Responses