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个人简介
Prof Williamson’s research focuses on the link between dietary components (especially polyphenols) and carbohydrate/energy metabolism. He has made major advances in understanding polyphenol bioavailability, and more recently has shown that certain polyphenols influence cellular energy metabolism and the appearance of glucose in the blood after a meal—important risk factors for type 2 diabetes.
研究兴趣
论文共 627 篇作者统计合作学者相似作者
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FOOD & FUNCTIONno. 10 (2024): 5209-5223
Ulluwis H A J Hewawansa,Michael J Houghton,Elizabeth Barber,Ricardo J S Costa,Barry Kitchen,Gary Williamson
Comprehensive reviews in food science and food safetyno. 2 (2024): e13307-e13307
Food Research International (2024): 114572-114572
Food Research International (2024): 114504-114504
Food Hydrocolloids (2024): 110350
Michael James Houghton, Eglantine Balland, Matthew James Gartner, Belinda Jane Thomas, Kanta Subbarao,Gary Williamson
BioFactors (Oxford, England) (2024)
FOOD HYDROCOLLOIDS (2024): 109821
Food & Functionno. 13 (2023): 5962-5976
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