Side‐by‐side comparison of composition and structural properties of wheat, rye, oat, and maize bran and their impact on in vitro fermentability

The role of short-chain fatty acids in microbiota–gut–brain communication

(2019) Boushra Dalile et al.   Nature Reviews Gastroenterology & Hepatology

Effect of filamentous fungi fermentation on the extractability and physicochemical properties of β -glucan in oat bran

(2018) Jia Wu et al.   FOOD CHEMISTRY

Wheat bran-associated subaleurone and endosperm proteins and their impact on bran-rich bread-making

(2018) Pieter J. Jacobs et al.   JOURNAL OF CEREAL SCIENCE

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Structural Variation and Content of Arabinoxylans in Endosperm and Bran of Durum Wheat (Triticum turgidum L.)

(2016) Ilaria Marcotuli et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Study of hydration properties of wheat bran as a function of particle size

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From microbe to man: the role of microbial short chain fatty acid metabolites in host cell biology

(2014) Niranjana Natarajan et al.   AMERICAN JOURNAL OF PHYSIOLOGY-CELL PHYSIOLOGY

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Effect of wheat bran addition on in vitro starch digestibility, physico-mechanical and sensory properties of biscuits

(2014) Nesli Sozer et al.   JOURNAL OF CEREAL SCIENCE

A standardised static in vitro digestion method suitable for food – an international consensus

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Formation of Phenolic Microbial Metabolites and Short-Chain Fatty Acids from Rye, Wheat, and Oat Bran and Their Fractions in the Metabolical in Vitro Colon Model

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A Simple and Accurate Method for Determining Wheat Grain Fructan Content and Average Degree of Polymerization

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Prebiotic effects and intestinal fermentation of cereal arabinoxylans and arabinoxylan oligosaccharides in rats depend strongly on their structural properties and joint presence

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Maize: A Paramount Staple Crop in the Context of Global Nutrition

(2010) Emily T. Nuss et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

The prebiotic, oligofructose-enriched inulin modulates the faecal metabolite profile: An in vitro analysis

(2010) Vicky De Preter et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Physical, microscopic and chemical characterisation of industrial rye and wheat brans from the Nordic countries

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In Vitro Digestion Characteristics of Unprocessed and Processed Whole Grains and Their Components

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Biochemical markers: Efficient tools for the assessment of wheat grain tissue proportions in milling fractions

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