مجال
التميز
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تميز بحثي ودراسي + إبداع علمي (جائزة
تفوقية)
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البحوث المنشورة
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البحث (1):
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عنوان البحث:
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Magnetic
resonance imaging to evaluate gastrointestinal function
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رابط إلى البحث:
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Click here
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تاريخ النشر:
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2015/12/27
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موجز عن البحث:
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Magnetic
resonance imaging of gastrointestinal (GI) function has advanced
substantially in the last few years. The ability to obtain high resolution
images of the undisturbed bowel with tunable tissue contrast and using no
ionizing radiation are clear advantages, particularly for children and women
of reproductive age. Barriers to diffusion in clinical practice so far
include the need to demonstrate clinical value and the burden of data
processing. Both difficulties are being addressed and the technique is providing
novel insights into both upper and lower GI disorders of function at an ever
increasing rate.
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البحث ( 2 ):
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عنوان البحث:
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Glycaemic,
gastrointestinal and appetite responses to breakfast porridges from ancient
cereal grains: A MRI pilot study in healthy humans
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رابط إلى البحث:
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Click
Here
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تاريخ النشر:
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2 December 2017
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موجز عن البحث:
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Cereal grain based porridges are commonly
consumed throughout the world. Whilst some data are available for varieties
that are popular in the Western world such as oats and rye, other ‘ancient’
grains used in the East and in Africa such as millets are thought to have
beneficial health effects, such as a suppression of post prandial hunger and
circulating glucose levels. These grains, a sustainable food source due to
their tolerance of extreme weather and growing conditions, are commonly found
throughout Asia and Africa. However, knowledge of the physiological responses
to these grain varieties is very limited. This study aimed to collect initial
pilot data on the physiological and gastrointestinal responses to breakfast
porridges made with two millet varieties and oats and rye grains. A total of
n = 15 completed the oats and rye, n = 9 the finger millet n = 12 the pearl
millet meals. MRI scans were undertaken at baseline, immediately after
consumption and then hourly postprandially. Blood glucose was measured at
baseline, immediately after consumption and then every 15 min until t = 80
min, then every 20 min until t = 120 min, followed on each occasion by
completion of VAS. Seven participants completed the entire protocol and were
included in the final analysis. A subgroup analysis with the n = 10 paired
comparison between the same individuals that completed the oats, rye and
pearl millet was also considered. The gastric volume AUC was higher for pearl
millet than oats and rye (n = 10, p < 0.001). The incremental area under
the curve (iAUC) for blood glucose was not significantly different between
the meals although this showed a trend to be lower for pearl millet. Hunger
was lower for pearl millet compared to oats and rye (n = 10, p = 0.01). There
was a significant correlation between total gastric volume AUC and average
appetite AUC r = − 0.47, p < 0.010. Isoenergetic breakfast porridges from
‘ancient’ varieties of millet grains showed physiological responses that were
comparable with those from common Western varieties known to have beneficial
health effects. Pearl millet appeared to induce lower postprandial blood
glucose response and appetite scores though the differences were not
conclusive compared with the other porridges and further work is needed.
Improved knowledge of the effects of different cereal grains could help
direct dietary advice and ultimately improve health outcomes in the general
population worldwide.
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المؤتمرات العلمية:
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المؤتمر (1):
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عنوان المؤتمر:
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5th International Conference on Food Digestion
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تاريخ الإنعقاد:
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April 04-06
2017
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مكان
الإنعقاد:
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Rennes,
France
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طبيعة المشاركة:
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Oral
presentation
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عنوان المشاركة:
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In
vivo MRI studies of blood glucose and gastrointestinal responses to breakfast
porridge made from modern and ancient grains
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ملخص المشاركة:
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Background:
Obesity is associated with insulin resistance and its global prevalence is
increasing. Porridge breakfasts are popular worldwide and are a staple source
of energy for many populations, with regional differences reflecting
historical patterns of crop cultivation. Some grains may have beneficial
effects as reduced glucose responses and increased satiety. However,
knowledge of the physiological effects of different grains is limited. We
hypothesised that porridge breakfast meals from different grains will produce
different postprandial glucose levels, gastric emptying and appetite
responses in healthy volunteers (HVs).
Materials
and Methods: a cross-over study in 16 HVs collecting
pilot data on postprandial glucose levels (using finger prick), gastric
emptying (using MRI) and satiety (using VAS scales and food diaries)
following isoenergetic breakfast porridges made from oats, rye (both in
flakes form), and finger(ragi) millet and pearl (bajri) millet grains (in
flour form).
Results:
n=7
subjects completed all 4 interventions. AUC gastric volume differed for the 4
meals (p=0.0032). The IAUC0-2h blood glucose was higher for finger millet
(145±23 mmol.min) compared to oats (131±28mmol.min), rye (120±27mmol.min) and
pearl millet with the lowest (110±30mmol.min), though differences were not
significant (p=0.806). Finger and pearl millets emptied at 3.5 mL/min and 3.1
mL/min respectively. Pearl millet AUC3h appetite was 14% lower than oats and
41% lower than finger millet (n.s.).
Discussion: This is the
first in vivo imaging study assessing the blood glucose and gastrointestinal
responses of different ‘modern’ and ‘ancient’ grains. The blood glucose,
gastric emptying and appetite responses favoured pearl millet compared to the
other grains though small numbers and variability made most differences not
significant. The data suggests that pearl millet, a popular ‘ancient’ and
sustainable grain, could represent a health promoting alternative to other
cereal breakfasts though more work is needed. A second, more detailed study
powered on these results is currently under way.
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المؤتمر (2):
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عنوان المؤتمر:
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British Chapter of ISMRM
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تاريخ الإنعقاد:
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11 – 13 September 2017
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مكان
الإنعقاد:
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Liverpool,
UK
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طبيعة المشاركة:
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Oral
presentation
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عنوان المشاركة:
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MRI
studies of blood glucose and gastrointestinal responses to breakfast porridge
made from modern and ancient grains
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ملخص
المشاركة:
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Introduction:
Obesity is associated with insulin
resistance and its global prevalence is increasing. Porridge breakfasts are
popular worldwide. Some grains are thought to have beneficial effects such as
reduced glucose responses and increased satiety.[1, 2] However, scientific
knowledge of the gastrointestinal and physiological effects of different
grains is limited. Magnetic resonance imaging (MRI) provides a unique tool to
investigate gastrointestinal handling of food and also provides non-invasive
means to assess gastrointestinal fluid responses [3-6]. We hypothesised that
breakfast porridge made from different varieties of grains would produce
different postprandial glucose responses concurrently with differences in gastric
volumes and subjective appetite in healthy volunteers (HVs).
Methods:
A 4-way, cross-over pilot study in 16 HVs
following isoenergetic breakfast porridges made from oats, rye (both in
flakes form), and finger(ragi) millet and pearl(bajri) millet grains (in
flour form). Gastric emptying and small bowel water content (using MRI),
postprandial glucose levels (using finger prick) and satiety (using VAS
scales and food diaries) data were collected.
Results:
n=7 subjects completed all 4 interventions
and were included here. AUC gastric volume differed for the 4 meals
(p=0.0032). Also the appearance of the gastric content for each of the
porridges after consumption was different (Fig 1) . All breakfast porridges
induced an initial drop in small bowel water content after feeding followed
by a rise (n.s.). The incremental area under blood glucose curve (IAUC) was
not significantly different between the meals. The average appetite score was
higher after consuming the millet porridges compared with other porridges
though the difference was not significant.
Discussion:
This is the first pilot, in vivo imaging
study assessing the gastrointestinal, glycaemic and appetite responses to
different ‘modern’ and ‘ancient’
grains in HVs. Amongst those who were able to consume all four interventions,
isoenergetic breakfast porridges made from different grains showed trends for
different gastrointestinal and physiological responses. In particular pearl
millet seemed to empty from the stomach at slower rate, to have reduced glucose
responses and to prolong satiety. Although these differences were not
significant due to the small sample size, they are in keeping with the health
promoting characteristics attributed to millets with limited published
evidence.
Conclusion:
MRI can be used to monitor the
gastrointestinal response to different meals serially and noninvasively. In
this study, pearl millet, a popular ‘ancient’ and sustainable grain, may
represent a sustainable and health promoting alternative to other cereal
breakfasts though more work is needed. The data from this pilot study will be
used to power a larger cross-over study. Improved knowledge of the effects of
different cereal grains could help direct dietary advice and ultimately
improve health outcomes in the general population.
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المؤتمر (3):
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عنوان المؤتمر:
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ObesityWeek
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تاريخ الإنعقاد:
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29 October
– 02 November 2017
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مكان
الإنعقاد:
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Washington, DC, USA
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طبيعة المشاركة:
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Poster presentation
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عنوان المشاركة:
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Glycaemic, gastrointestinal and appetite
responses to breakfast porridges from different cereal grains: a MRI pilot
study in healthy humans
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ملخص المشاركة:
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INTRODUCTION
• Cereal grain based porridges are
commonly consumed throughout the world.
• Whilst some data are available for
varieties that are popular in the Western world such as oats and rye, other
‘ancient’ grains used in the East and in Africa such as millets are thought
to have beneficial health effects, such as modulation of appetite and
circulating blood glucose responses [1, 2].
These grains
are sustainable and diffuse [3-5]. However,
AIMS
• This study aimed to collect pilot
data on postprandial glucose levels, gastric emptying and satiety of
isoenergetic breakfast porridges made from different grains.
METHODS
• A 4-way, randomized, open-label,
crossover study.
• 16 healthy volunteers (HVs)
attended on 4 separate occasions consuming one of four, 220 kcal,
isoenergetic breakfast porridges made from oats and rye (in flakes form) and
finger millet and pearl millet (in flour form).
• Blood glucose measurements (finger
prick method), MRI scans (using a 1.5T Philips Achieva scanner) and appetite
VAS were taken at baseline and at regular intervals for 2 hours
postprandially
Result
• 7 subjects completed all 4
interventions.
• No significant difference in IAUC
0-2 h blood glucose between the test meals.
• Appearance of the porridge in the
stomach were different (Fig 5).
• There was a significant difference
between the 4 meals’ gastric volume AUC (p=0.0032).
• Pearl AUC 3h Appetite VAS scores
was the lowest.
CONCLUSIONS
• Isoenergetic breakfast porridges
from ‘ancient’ varieties of millet grains showed physiological responses that
were comparable with those from common Western varieties known to have
beneficial health effects.
• Pearl millet appeared to induce
lower postprandial blood glucose response and appetite scores though the
differences were not conclusive compared with the other porridges.
• A second, more detailed study
powered on these results is now completed.
• Improved
knowledge of the effects of different cereal grains could help direct dietary
advice and ultimately improve health outcomes in the general population
worldwide.
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المؤتمر (4):
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عنوان المؤتمر:
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A New Vision in Medical Nutrition, 4th
International Conference
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تاريخ الإنعقاد:
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07-09 March
2018
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مكان
الإنعقاد:
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Riyadh, KSA
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طبيعة المشاركة:
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Poster
presentation
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عنوان المشاركة:
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The effect
of breakfast porridge from different
grains on gastrointestinal and
physiological responses
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ملخص المشاركة:
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Background:
Obesity is associated with insulin resistance and its global prevalence is
increasing. Porridgebreakfasts are popular worldwide and are a staple source
of energy for many populations,
with
regional differences reflecting historical patterns of crop cultivation. Some
grains may have beneficial effects as reduced glucose responses and increased
satiety. However, knowledge of the physiological effects of different grains
is limited. We hypothesised that porridge breakfast meals from different grains
will producedifferent postprandial glucose levels, gastric emptying and
appetite responses in healthy volunteers (HVs).
Materials
and Methods: a cross-over study in 16 HVs collecting pilot data on
postprandial glucose levels (using finger prick), gastric emptying (using
MRI) and satiety (using VAS scales and food diaries) following isoenergetic
breakfast porridges made from oats, rye (both in flakes form), and
finger(ragi) milletand pearl(bajri) millet grains (in flour form).
Results: n=7
subjects completed all 4 interventions. AUC gastric volume differed for the 4
meals (p=0.003). The IAUC0-2h blood glucose was higher for finger millet
(145±23 mmol.min) compared to oats
(131±28mmol.min),
rye (120±27mmol.min) and pearl millet with the lowest (110±30mmol.min),
though differences were not significant (p=0.806). Finger and pearl millets
emptied at 3.5 mL/min and 3.1 mL/min respectively. Pearl millet AUC3h
appetite was 14% lower than oats and 41% lower than finger millet (n.s.).
Discussion: This is the first in vivo
imaging study assessing the blood glucose and gastrointestinal responses of
different ‘modern’ and ‘ancient’ grains. The blood glucose, gastric emptying
and appetite responses favoured pearl millet compared to the other grains
though small numbers and variability made most differences not significant.
The data suggests that pearl millet, a popular ‘ancient’ and sustainable
grain, could represent a health promoting alternative to other cereal
breakfasts though more work is needed. A second, more detailed study powered
on these results is currently under way.
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المؤتمر (5):
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عنوان المؤتمر:
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The Nutrition Society Summer Conference
2018: Getting energy balance right
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تاريخ الإنعقاد:
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10 – 12
July 2018
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مكان
الإنعقاد:
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Leeds,
UK
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طبيعة المشاركة:
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Oral presentation
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عنوان المشاركة:
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Glycaemic, gastrointestinal, hormonal and
appetite responses to pearl millet and oats porridge breakfast: a randomized,
crossover trial
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ملخص المشاركة:
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Wholegrain-
based, breakfast-porridge consumption has been associated with beneficial
health effects with respect to
obesity, and related disease, risk factors(1). Dietary intake of oat
grain has been associated with health-promoting characteristics including
effects on glycaemic control and satiety(2; 3). However, limited data are
available for ancient grains, such as pearl millet, which has a low glycaemic
index(4). Pearl millet is also nutritious and increasing its use offers the potential for the development of a more sustainable and
resilient agricultural system, with greater plant and dietary diversity (5).
Accordingly, this study aimed to compare the glycaemic, gastrointestinal,
hormonal and appetite responses to a pearl millet and an oat porridge breakfast
in healthy volunteers (HVs).
In a
cross-over study, 26 HVs consumed two iso-energetic and iso-volumetric (meal
volume (mL) +water drink provided (mL)) breakfast porridges made from pearl
millet and oats, on two separate occasions. Fasting and postprandial
measurements over two hours, were made for glucose levels (using finger
prick), plasma insulin and glucose-dependent insulinotropic peptide (GIP)
(using venous sampling), gastric emptying (using MRI) and appetite (using VAS
scales and food diaries). An ad libitum pasta meal was offered at lunchtime
and the amount eaten measured.
All subjects
completed the two study days. The IAUC0-120 min blood glucose was not
significantly different between the porridges (P = 0.106). The AUC 2h gastric
volume was larger for pearl millet (29900, SEM 1637 mL.min) compared with
oats (26144, SEM 1670 mL.min) (Fig.1; P = 0.005). The AUC 2h GIP
concentration was lower for pearl millet (15796, SEM 858 pg/ mL) compared
with oats (21643, SEM 1375 pg/ mL) (Fig.2; P = 0.001). AUC 2h serum insulin
concentration was not significantly different between the porridges (P =
0.129). Subjective appetite ratings, the energy intakes from the ad libitum
pasta meal and self-reported daily energy intakes were similar for both
porridges (P ˃ 0.05)
In conclusion, a pearl millet grain
breakfast elicits glycaemic, insulinemic and appetite responses comparable to
an isoenergetic and isovolumetric oats breakfast. Pearl millet could be an
alternative and sustainable breakfast intervention.
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جوائز التكريم:
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الجائزة (1):
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مسمى الجائزة:
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2nd prize for Best Poster Presentation in France
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الجهة المانحة:
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International
Conference on Food Digestion
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تاريخ الجائزة:
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06/04/2017
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مجال التكريم:
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In vivo MRI
studies of blood glucose and gastrointestinal responses to breakfast porridge
made from modern and ancient grains.
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الجائزة (2):
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مسمى الجائزة:
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The Sue Watson Postgraduate Presentation
Prize
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الجهة المانحة:
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University of Nottingham
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تاريخ الجائزة:
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18 October
2018
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مجال التكريم:
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2nd
prize for the poster titled: From grain to blood: a tale of breakfast
porridges and MRI.
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الجائزة (3): |
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مسمى الجائزة: |
Prize
for clarity at the School of Medicine Grant
Writing Programme |
الجهة المانحة: |
The University of
Nottingham |
تاريخ الجائزة: |
19/07/2018 |
مجال التكريم: |
1st prize for clarity at the School of Medicine Grant
Writing Programme. |