Nike L. Ruibal-Mendieta

Spelt (<i>Triticum aestivum</i> ssp. <i>spelta</i>) as a Source of Breadmaking Flours and Bran Naturally Enriched in Oleic Acid and Minerals but Not Phytic Acid

Nike L. Ruibal-Mendieta, Dominique L. Delacroix, Éric Mignolet et al. · Journal of Agricultural and Food Chemistry · 2005 · 113 citations · Full text

Phytosterol analysis and characterization in spelt (Triticum aestivum ssp. spelta L.) and wheat (T. aestivum L.) lipids by LC/APCI-MS

Raoul Rozenberg, Nike L. Ruibal-Mendieta, Géraldine Petitjean et al. · Journal of Cereal Science · 2003 · 92 citations

Lipid Analysis, Spelta L., Biochemistry +7

Spelt (<i>Triticum spelta</i> L.) and Winter Wheat (<i>Triticum aestivum</i> L.) Wholemeals Have Similar Sterol Profiles, As Determined by Quantitative Liquid Chromatography and Mass Spectrometry Analysis

Nike L. Ruibal-Mendieta, Raoul Rozenberg, Dominique L. Delacroix et al. · Journal of Agricultural and Food Chemistry · 2004 · 58 citations

Lipid Analysis, Nutrition, Winter Wheat +16

A Comparative Analysis of Free, Bound and Total Lipid Content on Spelt and Winter Wheat Wholemeal

Nike L. Ruibal-Mendieta, Dominique L. Delacroix, Marc Meurens · Journal of Cereal Science · 2002 · 49 citations

Food Chemistry, Nutrition, Lipid Analysis +8

Comparison of glycemic index of spelt and wheat bread in human volunteers

Carole Marques, Ludovic D’Auria, Patrice D. Cani et al. · Food Chemistry · 2005 · 47 citations

Nutrition, Wheat Bread, Body Composition +7