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Hamsten, A
Hosking, J
Stewart, D
McLaughlin, P
Gladstone, P
Sole, M
Syvanne, M
Hamsten, A
Camelon, K
Schloegl, G
Genest, J
Reeves, F
Savard, R
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Touchette, J
Latour, Y
Marchand, P
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Belanger, A
Hamel, D
Dumas, R
Sandri, M
Morin, N
Caponi, E
Barbeau, C
Gauthier, S
Ooi, TC
Davies, RF
Braaten, JT
Baker, A
Favreau, C
Collar, C
Zinman, B
Gladstone, P
Aldridge, H
Donat, DJ
Tsui, E
Barnie, A
DiMonte, L
MacLean, S
Bond, M
Camelon, K
Martin, C
Zawacki, R
Dziuran, K
Gouveia, MR
Taskinen, MR
Nieminen, M
Nikkila, K
Virtanen, K
Makimattila, S
Malmstrom, R
Kohtamaki, H
Jamsen, P
Salo, A
Puupponen, M
Kesaniemi, A
Ikaheimo, M
Ukkola, O
Salmela, P
Savolainen, M
Huikuri, H
Airaksinen, J
Koistinen, J
Mannermaa, L
Ukkola, L
Ketonen, K
Silaste, ML
Salovaara, A
Efendic, S
Svane, B
Hellekant, C
Bavenholm, P
Karlen, A
Hadell, K
Hamsten, A
Franson, K
Mohlkert, D
Nordlander, R
Ehrenstig, L
Tan, MH
Title, LM
Johnstone, D
Winch, S
Higgins-Bowser, I
Shlossberg, A
Murdock, H
Elliott, T
Fung, A
Jalbert, A
Leung, S
Turnbull, S
Norman, E
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Farez, C
Tavolaro, O
Sachs, RN
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Laakso, M
Kettunen, R
Eranen, J
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Seccombe, DW
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Allard, N
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Bui, S
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Hosking, J
Davis, CE
Tyroler, HA
Stewart, D
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Miles, M
Khaltaev, N
Sole, M
Kirkeeide, R
Frick, H
Hata, Y
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Schonfeld, G
de Bono, D
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Galos, C
Jenkins, R
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Moussalli, R
Murtomaki, E
Zandomenighi, F
Citation: G. Steiner et al., Effect of fenofibrate on progression of coronary-artery disease in type 2 diabetes: the Diabetes Atherosclerosis Intervention Study, a randomised study, LANCET, 357(9260), 2001, pp. 905-910
Authors:
Collar, C
Martinez, JC
Andreu, P
Armero, E
Citation: C. Collar et al., Effects of enzyme associations on bread dough performance. A response surface analysis, FOOD SC TEC, 6(3), 2000, pp. 217-226
Authors:
Martinez-Anaya, MA
Devesa, A
Andreu, P
Escriva, C
Collar, C
Citation: Ma. Martinez-anaya et al., Effects of the combination of starters and enzymes in regulating bread quality and shelf life (vol 4, pg 425, 1998), FOOD SC TEC, 5(3), 1999, pp. NIL_1
Authors:
Collar, C
Andreu, P
Martinez, JC
Armero, E
Citation: C. Collar et al., Optimization of hydrocolloid addition to improve wheat bread dough functionality: a response surface methodology study, FOOD HYDROC, 13(6), 1999, pp. 467-475