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| Extensional flow, viscoelasticity and baking performance of gluten-free zein-starch doughs supplemented with hydrocolloids | | Food hydrocolloids |
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| Use of endoxylanase treated cereal brans for development of dietary fiber enriched cakes | | Innovative food science and emerging technologies |
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| Effect of Ingredients on Rheological, Nutritional and Quality Characteristics of High Protein, High Fibre and Low Carbohydrate Bread | | Food and bioprocess technology |
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| Textural properties of food systems having different moisture concentrations as impacted by oat bran with different β‐glucan concentrations | | Journal of texture studies |
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| Use of carbohydrase to enhance protein extraction efficiency and antioxidative properties of oat bran protein hydrolysates | | Food research international |
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| A Modelling Approach to Estimate the Level and Molecular Weight Distribution of β-Glucan During the Baking of an Oat-Based Bread | | Food and bioprocess technology |
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| Sensory and nutritional attributes of fibre-enriched pasta | | Lebensmittel-Wissenschaft |
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| Effects of wheat bran, corn bran, rice bran and oat bran supplementation on the properties of pide | | Journal of food processing and preservation |
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| Extruded puffed functional ingredient with oat bran and soy flour | | Lebensmittel-Wissenschaft |
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| Role of carbohydrases on the release of reducing sugar, total phenolics and on antioxidant properties of oat bran | | Food chemistry |
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| Effects of oxidative treatment on the physicochemical, rheological and functional properties of oat β-glucan | | Food chemistry |
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| Emulsion preparation with modified oat bran: Optimization of the emulsification process for microencapsulation purposes | | Journal of food engineering |
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| Extrusion process improves the functionality of soluble dietary fiber in oat bran | | Journal of cereal science |
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| Extraction and chemical characterization of rye arabinoxylan and the effect of β-glucan on the mechanical and barrier properties of cast arabinoxylan films | | Food hydrocolloids |
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| Effect of barley and oat flour types and sourdoughs on dough rheology and bread quality of composite wheat bread | | Journal of cereal science |
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| Fibre in beverages can enhance perceived satiety | | European journal of nutrition |
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| Evaluation of nutritional and physico-mechanical characteristics of dietary fiber-enriched sweet potato pasta | | European food research and technology |
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| Effects of phytate and minerals on the bioavailability of oxalate from food | | Food chemistry |
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| Dietary fiber sources for baked products: comparison of wheat brans and other cereal brans in layer cakes | | Journal of food science |
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| Effect of buckwheat flour and oat bran on growth and cell viability of the probiotic strains Lactobacillus rhamnosus IMC 501®, Lactobacillus paracasei IMC 502® and their combination SYNBIO®, in synbiotic fermented milk | | International journal of food microbiology |
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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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| In vitro antioxidant activities of barley, husked oat, naked oat, triticale, and buckwheat wastes and their influence on the growth and biomarkers of antioxidant status in rats | | Journal of agricultural and food chemistry |
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| In Vitro Bile Acid Binding Activity within Flour Fractions from Oat Lines with Typical and High β-Glucan Amounts | | Journal of agricultural and food chemistry |
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| Some functional properties of oat bran protein concentrate modified by trypsin | | Food chemistry |
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| Effect of pearling on dry processing of oats | | Journal of food engineering |
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| Dry processing of oats - Application of dry milling | | Journal of food engineering |
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| Optimization of Viscozyme L-assisted extraction of oat bran protein using response surface methodology | | Food chemistry |
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| Dietary Sources and Antioxidant Effects of Ergothioneine | | Journal of agricultural and food chemistry |
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| Molecular weight distribution and content of water-extractable β-glucan in rye crisp bread | | Journal of cereal science |
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| Sulfated β-Glucan Derived from Oat Bran with Potent Anti-HIV Activity | | Journal of agricultural and food chemistry |
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| Fermentability of whole oat flour, PeriTec flour and bran by Lactobacillus plantarum | | Journal of food engineering |
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| Impact of phytochemical-rich foods on bioaccessibility of mercury from fish | | Food chemistry |
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| Effect of oat's soluble fibre (β-glucan) as a fat replacer on physical, chemical, microbiological and sensory properties of low-fat beef patties | | Meat science |
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| In Vitro Digestion Characteristics of Unprocessed and Processed Whole Grains and Their Components | | Journal of agricultural and food chemistry |
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