相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Cereal beta-glucans: an underutilized health endorsing food ingredient
Marcus Schmidt
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)
Determination of FODMAP contents of common wheat and rye breads and the effects of processing on the final contents
Marcus Schmidt et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2021)
Role of 8-glucan content, molecular weight and phytate in the bile acid binding of oat 8-glucan
Noora Makela et al.
FOOD CHEMISTRY (2021)
Oat and Barley in the Food Supply and Use of Beta Glucan Health Claims
Jaimee Hughes et al.
NUTRIENTS (2021)
Viscosity of β-glucan from oat products at the intestinal phase of the gastrointestinal model
Noora Makela et al.
FOOD HYDROCOLLOIDS (2020)
Development of β-glucan enriched wheat bread using soluble oat fiber
Maria Ortiz de Erive et al.
JOURNAL OF CEREAL SCIENCE (2020)
Cereal B-Glucans: The Impact of Processing and How It Affects Physiological Responses
Muriel Henrion et al.
NUTRIENTS (2019)
Structure analysis of β-glucan in barley and effects of wheat β-glucanase
Elisa De Arcangelis et al.
JOURNAL OF CEREAL SCIENCE (2019)
Functional and health-endorsing properties of wheat and barley cell wall's non-starch polysaccharides
Huma Bader Ul Ain et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2018)
Barley β-glucan increases fecal bile acid excretion and short chain fatty acid levels in mildly hypercholesterolemic individuals
Sijo J. Thandapilly et al.
FOOD & FUNCTION (2018)
In vitro digestion of beta-glucan rich cereal products results in extracts with physicochemical and rheological behavior like pure beta-glucan solutions - A basis for increased understanding of in vivo effects.
Anne Rieder et al.
FOOD HYDROCOLLOIDS (2017)
Effect of β-glucan molecular weight on rice flour dough rheology, quality parameters of breads and in vitro starch digestibility
Sandra Perez-Quirce et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Barley β-glucan reduces blood cholesterol levels via interrupting bile acid metabolism
Yanan Wang et al.
BRITISH JOURNAL OF NUTRITION (2017)
Effect of drought stress on the development of endosperm starch granules and the composition and physicochemical properties of starches from soft and hard wheat
Xurun Yu et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2016)
Reduction in circulating bile acid and restricted diffusion across the intestinal epithelium are associated with a decrease in blood cholesterol in the presence of oat β-glucan
Purnima Gunness et al.
FASEB JOURNAL (2016)
Optimisation of yield and molecular weight of β-glucan from barley flour using response surface methodology
Nirupama Gangopadhyay et al.
JOURNAL OF CEREAL SCIENCE (2015)
Minimizing molecular weight reduction of β-glucan during barley bread making
Anne Rieder et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
STRUCTURE AND CHARACTERISTIC OF β-GLUCAN IN CEREAL: A REVIEW
Xinzhong Hu et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2015)
Asymmetrical flow field-flow fractionation enables the characterization of molecular and supramolecular properties of cereal β-glucan dispersions
Andreas Hakansson et al.
CARBOHYDRATE POLYMERS (2012)
Beta Glucan: Health Benefits in Obesity and Metabolic Syndrome
D. El Khoury et al.
JOURNAL OF NUTRITION AND METABOLISM (2012)
Influence of the soluble fibres inulin and oat β-glucan on quality of dough and bread
Anna-Sophie Hager et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2011)
The molecular weight, solubility and viscosity of oat beta-glucan affect human glycemic response by modifying starch digestibility
Alejandra Regand et al.
FOOD CHEMISTRY (2011)
Effects of environment and variety on content and molecular weight of β-glucan in oats
Annica A. M. Andersson et al.
JOURNAL OF CEREAL SCIENCE (2011)
Scientific Opinion on the substantiation of health claims related to beta-glucans from oats and barley and maintenance of normal blood LDL-cholesterol concentrations (ID 1236, 1299), increase in satiety leading to a reduction in energy intake (ID 851, 852), reduction of post-prandial glycaemic responses (ID 821, 824), and digestive function (ID 850) pursuant to Article 13(1) of Regulation (EC) No 1924/2006 EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA)
Carlo Agostoni et al.
EFSA JOURNAL (2011)
Physicochemical properties of oat β-glucan influence its ability to reduce serum LDL cholesterol in humans: a randomized clinical trial
Thomas M. S. Wolever et al.
AMERICAN JOURNAL OF CLINICAL NUTRITION (2010)
Effect of Formulation and Processing Treatments on Viscosity and Solubility of Extractable Barley beta-Glucan in Bread Dough Evaluated Under In Vitro Conditions
Stephanie Moriartey et al.
CEREAL CHEMISTRY (2010)
Effect of enzymatic hydrolysis on cholesterol-lowering activity of oat β-glucan
In Young Bae et al.
NEW BIOTECHNOLOGY (2010)
Scientific Opinion on the substantiation of a health claim related to oat beta-glucan and lowering blood cholesterol and reduced risk of (coronary) heart disease pursuant to Article 14 of Regulation (EC) No 1924/2006
Carlo Agostoni et al.
EFSA JOURNAL (2010)
Scientific Opinion on Dietary Reference Values for carbohydrates and dietary fibre
Carlo Agostoni et al.
EFSA JOURNAL (2010)
Physicochemical and functional properties of barley β-glucan as affected by different extraction procedures
Asif Ahmad et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2009)
Glycemic response to oat bran muffins treated to vary molecular weight of β-glucan
Susan M. Tosh et al.
CEREAL CHEMISTRY (2008)
Barley β-glucans and arabinoxylans: Molecular structure, physicochemical properties, and uses in food products-a Review
M. S. Izydorczyk et al.
FOOD RESEARCH INTERNATIONAL (2008)
Reducing beta-glucan solubility in oat bran muffins by freeze-thaw treatment attenuates its hypoglycemic effect
Xiaomiao Lan-Pidhainy et al.
CEREAL CHEMISTRY (2007)
The behaviour and susceptibility to degradation of high and low molecular weight barley beta-glucan in wheat bread during baking and in vitro digestion
Louise J. Cleary et al.
FOOD CHEMISTRY (2007)
Molecular aspects of cereal beta-glucan functionality: Physical properties, technological applications and physiological effects
A. Lazaridou et al.
JOURNAL OF CEREAL SCIENCE (2007)
Applicability of an in vitro digestion model in assessing the bioaccessibility of mycotoxins from food
CHM Versantvoort et al.
FOOD AND CHEMICAL TOXICOLOGY (2005)
Molecular weight distribution of β-glucan in oat-based foods
P Åman et al.
CEREAL CHEMISTRY (2004)
Relationships between solution properties of cereal β-glucans and physiological effects -: a review
PJ Wood
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2004)
Molecular weight and structure units of (1→3, 1→4)-β-glucans in dough and bread made from hull-less barley milling fractions
AAM Andersson et al.
JOURNAL OF CEREAL SCIENCE (2004)
Structure and rheological properties of water soluble β-glucans from oat cultivars of Avena sativa and Avena bysantina
A Skendi et al.
JOURNAL OF CEREAL SCIENCE (2003)