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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.
Ruibal-Mendieta NL, Delacroix DL, Mignolet E, Pycke JM, Marques C, Rozenberg R, Petitjean G, Habib-Jiwan JL, Meurens M, Quetin-Leclercq J, Delzenne NM, Larondelle Y. Ruibal-Mendieta NL, et al. Among authors: Delacroix DL. J Agric Food Chem. 2005 Apr 6;53(7):2751-9. doi: 10.1021/jf048506e. J Agric Food Chem. 2005. PMID: 15796621
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.
Ruibal-Mendieta NL, Rozenberg R, Delacroix DL, Petitjean G, Dekeyser A, Baccelli C, Marques C, Delzenne NM, Meurens M, Habib-Jiwan JL, Quetin-Leclercq J. Ruibal-Mendieta NL, et al. Among authors: Delacroix DL. J Agric Food Chem. 2004 Jul 28;52(15):4802-7. doi: 10.1021/jf049772v. J Agric Food Chem. 2004. PMID: 15264918
Radiation protection for an ultra-high intensity laser.
Borne F, Delacroix D, Gelé JM, Massé D, Amiranoff F. Borne F, et al. Among authors: Delacroix D. Radiat Prot Dosimetry. 2002;102(1):61-70. doi: 10.1093/oxfordjournals.rpd.a006074. Radiat Prot Dosimetry. 2002. PMID: 12212903
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