Buddrick O[Author] - Search Results

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Year	Number of Results
2014	1
2015	3
2016	1
2021	0

3 results

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Page 1

Reduction of toxic gliadin content of wholegrain bread by the enzyme caricain.

Buddrick O, Cornell HJ, Small DM. Buddrick O, et al. Food Chem. 2015 Mar 1;170:343-7. doi: 10.1016/j.foodchem.2014.08.030. Epub 2014 Aug 19. Food Chem. 2015. PMID: 25306355

Application of the rat liver lysosome assay to determining the reduction of toxic gliadin content during breadmaking.

Cornell HJ, Stelmasiak T, Small DM, Buddrick O. Cornell HJ, et al. Among authors: buddrick o. Food Chem. 2016 Feb 1;192:924-7. doi: 10.1016/j.foodchem.2015.07.105. Epub 2015 Jul 23. Food Chem. 2016. PMID: 26304430

The effect of fermentation and addition of vegetable oil on resistant starch formation in wholegrain breads.

Buddrick O, Jones OAH, Hughes JG, Kong I, Small DM. Buddrick O, et al. Food Chem. 2015 Aug 1;180:181-185. doi: 10.1016/j.foodchem.2015.02.044. Epub 2015 Feb 16. Food Chem. 2015. PMID: 25766816

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