Perceptions of college students in consuming whole grain foods made with Brewers’ Spent Grain

Extraction and Isolation of β-Glucan from Grain Sources-A Review

(2017) Gunjan Maheshwari et al.   JOURNAL OF FOOD SCIENCE

Factors influencing adolescent whole grain intake: A theory-based qualitative study

(2016) Maya Kamar et al.   APPETITE

Exploratory and confirmatory factory analysis of the Willingness to Eat Whole Grains Questionnaire: A measure of young adults’ attitudes toward consuming whole grain foods

(2016) Georgianna Tuuri et al.   APPETITE

Some like it organic, some like it purple and some like it ancient: Consumer preferences and WTP for value-added attributes in whole grain bread

(2016) Ramona Teuber et al.   FOOD QUALITY AND PREFERENCE

Enrichment of Antioxidant Capacity and Vitamin E in Pita Made from Barley

(2016) Thi Thu Dung Do et al.   JOURNAL OF FOOD SCIENCE

A Nutrition Intervention to Increase Whole Grain Intake in College Students

(2016) Jennifer Arts et al.   TOPICS IN CLINICAL NUTRITION

Consumers' preferences for fresh yam: a focus group study

(2016) Carla Barlagne et al.   Food Science & Nutrition

Glycemic potency of muffins made with wheat, rice, corn, oat and barley flours: a comparative study between in vivo and in vitro

(2015) Yean Yean Soong et al.   EUROPEAN JOURNAL OF NUTRITION

Acceptance and willingness to pay for health-enhancing bakery products – Empirical evidence for young urban Russian consumers

(2015) Viola Bruschi et al.   FOOD QUALITY AND PREFERENCE

Application of bioprocessing techniques (sourdough fermentation and technological aids) for brewer's spent grain breads

(2015) Anastasia Ktenioudaki et al.   FOOD RESEARCH INTERNATIONAL

Volatile profile, fatty acids composition and total phenolics content of brewers' spent grain by-product with potential use in the development of new functional foods

(2015) Anca C. Fărcaş et al.   JOURNAL OF CEREAL SCIENCE

Effect of a barley-vegetable soup on plasma carotenoids and biomarkers of cardiovascular disease

(2015) Tiziana Bacchetti et al.   JOURNAL OF CLINICAL BIOCHEMISTRY AND NUTRITION

Assessment of antioxidant capacity of brewer’s spent grain and its supercritical carbon dioxide extract as sources of valuable dietary ingredients

(2015) Vaida Kitrytė et al.   JOURNAL OF FOOD ENGINEERING

Ten-Year Trends in Fiber and Whole Grain Intakes and Food Sources for the United States Population: National Health and Nutrition Examination Survey 2001–2010

(2015) Carla McGill et al.   Nutrients

Optimization of Brewer's Spent Grain-Enriched Biscuits Processing Formula

(2014) Mengmeng Guo et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Total dietary fiber intakes in the US population are related to whole grain consumption: results from the National Health and Nutrition Examination Survey 2009 to 2010

(2014) Marla Reicks et al.   NUTRITION RESEARCH

The hydroxycinnamic acid content of barley and brewers’ spent grain (BSG) and the potential to incorporate phenolic extracts of BSG as antioxidants into fruit beverages

(2013) Aoife L. McCarthy et al.   FOOD CHEMISTRY

Sensory properties and aromatic composition of baked snacks containing brewer's spent grain

(2013) Anastasia Ktenioudaki et al.   JOURNAL OF CEREAL SCIENCE

Chemical composition of lipids in brewer's spent grain: A promising source of valuable phytochemicals

(2013) José C. del Río et al.   JOURNAL OF CEREAL SCIENCE

Antioxidant capacity, arabinoxylans content and in vitro glycaemic index of cereal-based snacks incorporated with brewer's spent grain

(2013) Sofia F. Reis et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

WHOLEheart study participant acceptance of wholegrain foods

(2012) Sharron Kuznesof et al.   APPETITE

Fibre, protein and mineral fortification of wheat bread through milled and fermented brewer’s spent grain enrichment

(2012) Deborah M. Waters et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Brewer’s spent grain as a functional ingredient for breadsticks

(2012) Anastasia Ktenioudaki et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Whole grains and health: attitudes to whole grains against a prevailing background of increased marketing and promotion

(2012) Elaine McMackin et al.   PUBLIC HEALTH NUTRITION

Interactive Introductory Nutrition Course Focusing on Disease Prevention Increased Whole-Grain Consumption by College Students

(2011) Eun-Jeong Ha et al.   JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR

CONSUMER ATTITUDES AND EXPECTATIONS OF GINSENG FOOD PRODUCTS ASSESSED BY FOCUS GROUPS AND CONJOINT ANALYSIS

(2011) HEE SOOK CHUNG et al.   JOURNAL OF SENSORY STUDIES

Bioconversion of brewer’s spent grains by reactive extrusion and their application in bread-making

(2011) Nádia C. Steinmacher et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Meta-analysis of the effect of β-glucan intake on blood cholesterol and glucose levels

(2011) Uma Tiwari et al.   NUTRITION

β-glucan from barley and its lipid-lowering capacity: a meta-analysis of randomized, controlled trials

(2010) S S AbuMweis et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION

Profiling brewers' spent grain for composition and microbial ecology at the site of production

(2010) James A. Robertson et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Longitudinal and secular trends in adolescent whole-grain consumption, 1999–2004

(2009) Teri L Burgess-Champoux et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

The Effects of Barley-Derived Soluble Fiber on Serum Lipids

(2009) R. Talati et al.   ANNALS OF FAMILY MEDICINE

Nutritional value of bread: Influence of processing, food interaction and consumer perception

(2008) K. Dewettinck et al.   JOURNAL OF CEREAL SCIENCE

The recycling of brewer's processing by-product into ready-to-eat snacks using extrusion technology

(2007) Valentina Stojceska et al.   JOURNAL OF CEREAL SCIENCE