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| Effect of whole grains on markers of subclinical inflammation | | Nutrition reviews |
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| Use of enzymes to elucidate the factors contributing to bitterness in rye flavour | | Food research international |
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| Counteraction of oxidative damage in the rat liver by an ancient grain (Kamut brand khorasan wheat) | | Nutrition |
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| Improved nitrogen status enhances zinc and iron concentrations both in the whole grain and the endosperm fraction of wheat | | Journal of cereal science |
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| Biofortification of rice grain with zinc through zinc fertilization in different countries | | Plant and soil |
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| Intake of brown rice lees reduces waist circumference and improves metabolic parameters in type 2 diabetes | | Nutrition research |
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| Effects of indigestible carbohydrates in barley on glucose metabolism, appetite and voluntary food intake over 16 h in healthy adults | | Nutrition journal |
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| Stroke, food groups, and dietary patterns: a systematic review | | Nutrition reviews |
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| Scale-up of extremely low temperature fermentations of grape must by wheat supported yeast cells | | Bioresource technology |
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| Contribution of microencapsulated n‐3 pufa powder toward sensory and oxidative stability of bread | | Journal of food processing and preservation |
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| Lunch Is In The Bag: Increasing Fruits, Vegetables, and Whole Grains in Sack Lunches of Preschool-Aged Children | | Journal of the American Dietetic Association |
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| Comparison of baking tests using wholemeal and white wheat flour | | European food research and technology |
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| Grain characterization and milling behaviour of near-isogenic lines differing by hardness | | Theoretical and applied genetics |
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| Psychosocial Outcomes of Lunch is in the Bag, a Parent Program for Packing Healthful Lunches for Preschool Children | | Journal of nutrition education and behavior |
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| The Impact of WIC Food Package Changes on Access to Healthful Food in 2 Low-Income Urban Neighborhoods | | Journal of nutrition education and behavior |
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| Effect of heat treatment of sorghum grains on storage stability of flour | | Lebensmittel-Wissenschaft |
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| Application of a Handheld Infrared Sensor for Monitoring the Mineral Fortification in Whole Grain Cornmeal | | Food analytical methods |
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| An arabinogalactan-protein from whole grain of Avena sativa L. belongs to the wattle-blossom type of arabinogalactan-proteins | | Journal of cereal science |
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| Sensory and physical properties of muffins made with waxy whole wheat flour | | Journal of food quality |
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| Carotenoid bioaccessibility from whole grain and decorticated yellow endosperm sorghum porridge | | Journal of cereal science |
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| Ready-to-eat (rte) wheat bran breakfast cereal as a high-fiber diet | | Journal of food processing and preservation |
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| Advanced Glycation End Products in Foods and a Practical Guide to Their Reduction in the Diet | | Journal of the American Dietetic Association |
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| Effect of barley flour blending on functional, baking and organoleptic characteristics of high-fiber rusks | | Journal of food processing and preservation |
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| Associations between dietary patterns and gene expression profiles of healthy men and women: a cross-sectional study | | Nutrition journal |
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| Biofortification and estimated human bioavailability of zinc in wheat grains as influenced by methods of zinc application | | Plant and soil |
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| Monitoring water uptake in whole barley (Hordeum vulgare L.) grain during steeping using near infrared reflectance spectroscopy | | Journal of food engineering |
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| Fermentation characteristics and aerobic stability of wet corn distillers grains with solubles ensiled in combination with whole plant corn | | Journal of the science of food and agriculture |
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| Water diffusion and enzyme activities during malting of barley grains: A relationship assessment | | Journal of food engineering |
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| Effects of reducing phytate content in sorghum through genetic modification and fermentation on in vitro iron availability in whole grain porridges | | Food chemistry |
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| Effect of maize conservation technique and phytase supplementation on total tract apparent digestibility of phosphorus, calcium, ash, dry matter, organic matter and crude protein in growing pigs | | Animal feed science and technology |
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| Improving health by exploiting bioactivity of European grains: HEALTHGRAIN | | Nutrition bulletin |
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| Challenges in developing a whole grain database: Definitions, methods and quantification | | Journal of food composition and analysis |
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| Reduction of phytate content while preserving minerals during whole grain cereal tempe fermentation | | Journal of cereal science |
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| Development of a new oat-based probiotic drink | | International journal of food microbiology |
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| Effects of cysteine and mixing conditions on white/whole dough rheological properties | | Journal of food engineering |
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| Variability of B vitamin concentrations in wheat grain, milling fractions and bread products | | European journal of agronomy |
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| Impact of modifying tea-biscuit composition on phytate levels and iron content and availability | | Food chemistry |
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| Preparation and analysis of dietary fibre constituents in whole grain from hulled and hull-less barley | | Food chemistry |
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| Consumer Liking of Refined and Whole Wheat Breads | | Journal of food science |
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| Characteristics of fractionated flours from whole buckwheat grain using a gradual milling system and their application for noodle making | | Journal of the science of food and agriculture |
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