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Hormones and Behavior, ISSN 0018-506X, 06/2016, Volume 82, pp. 87 - 100
Journal Article
Journal Article
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 05/2016, Volume 51, Issue 5, pp. 1087 - 1098
Summary Chickpea flour (CF)‐based muffin formulations were made with CF alone and with added biopolymers [whey protein (WP), xanthan gum (XG) and inulin (INL)]... 
descriptive sensory analysis | Chickpea flour | gluten‐free | texture | viscoelasticity | formulation | muffin | Viscoelasticity | Descriptive sensory analysis | Gluten-free | Formulation | Muffin | Texture | Gluten-free diet | Polysaccharides | Milk proteins | Hardness | Gluten | Analysis | Food science | Sensory perception | Rheology | Biopolymers | Physical properties | Inulin | Xanthan | Blended | Chickpeas | Flour | Wheat
Journal Article
Angewandte Chemie International Edition, ISSN 1433-7851, 09/2013, Volume 52, Issue 39, pp. 10216 - 10220
Tuning the electronics of nanotubes: Electron‐accepting 11,11,12,12‐tetracyano‐9,10‐anthraquinodimethane (TCAQ) nanotweezers endowed with a carboxylic... 
donor–acceptor systems | carbon nanotubes | chemical doping | charge transfer | molecular tweezers | donor-acceptor systems | DEVICES | C-60 | CHARGE-TRANSFER | DERIVATIVES | CHEMISTRY, MULTIDISCIPLINARY | Drugstores | Nanotubes | Electronics | Electron transfer | Nanostructure | Dispersions | Single wall carbon nanotubes | Tuning | Photoexcitation
Journal Article
Journal Article