Whole grain in manufactured foods: Current use, challenges and the way forward

WHOLEheart study participant acceptance of wholegrain foods

(2012) Sharron Kuznesof et al.   APPETITE

REVIEW: Effects of Germination on the Nutritional Profile of Gluten-Free Cereals and Pseudocereals: A Review

(2012) María Botero Omary et al.   CEREAL CHEMISTRY

Whole Grain Compared with Refined Wheat Decreases the Percentage of Body Fat Following a 12-Week, Energy-Restricted Dietary Intervention in Postmenopausal Women

(2012) Mette Kristensen et al.   JOURNAL OF NUTRITION

Greater Whole-Grain Intake Is Associated with Lower Risk of Type 2 Diabetes, Cardiovascular Disease, and Weight Gain

(2012) Eva Qing Ye et al.   JOURNAL OF NUTRITION

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

Plasma alkylresorcinols as a biomarker of whole-grain food consumption in a large population: results from the WHOLEheart Intervention Study

(2011) Alastair B Ross et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Effect of germination and probiotic fermentation on nutrient profile of pearl millet based food blends

(2011) Sonia Arora et al.   British Food Journal

A whole-grain cereal-rich diet increases plasma betaine, and tends to decrease total and LDL-cholesterol compared with a refined-grain diet in healthy subjects

(2011) Alastair B. Ross et al.   BRITISH JOURNAL OF NUTRITION

Expansion mechanism of extruded foams supplemented with wheat bran

(2011) Frédéric Robin et al.   JOURNAL OF FOOD ENGINEERING

Sensory Characteristics and Consumer Acceptance of Bread and Cracker Products Made from Red or White Wheat

(2011) Carolyn A. Challacombe et al.   JOURNAL OF FOOD SCIENCE

Germinated brown rice as a value added rice product: A review

(2011) Swati Bhauso Patil et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

The impact of germination on the characteristics of brown rice flour and starch

(2011) Jie Xu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Intake of whole grain in Scandinavia: Intake, sources and compliance with new national recommendations

(2011) Cecilie Kyrø et al.   SCANDINAVIAN JOURNAL OF PUBLIC HEALTH

Cereal grains for nutrition and health benefits: Overview of results from in vitro, animal and human studies in the HEALTHGRAIN project

(2011) Inger Björck et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Physicochemical properties of oat β-glucan influence its ability to reduce serum LDL cholesterol in humans: a randomized clinical trial

(2010) Thomas MS Wolever et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Effect of increased consumption of whole-grain foods on blood pressure and other cardiovascular risk markers in healthy middle-aged persons: a randomized controlled trial

(2010) Paula Tighe et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Consumption of graham snacks in after‐school snack programs based on whole grain flour content

(2010) Leila Sadeghi et al.   British Food Journal

Markers of cardiovascular risk are not changed by increased whole-grain intake: the WHOLEheart study, a randomised, controlled dietary intervention

(2010) Iain A. Brownlee et al.   BRITISH JOURNAL OF NUTRITION

Determination of the in vivo prebiotic potential of a maize-based whole grain breakfast cereal: a human feeding study

(2010) Andrew L. Carvalho-Wells et al.   BRITISH JOURNAL OF NUTRITION

Whole Grains and Health, Evidence from Observational and Intervention Studies

(2010) Chris J. Seal et al.   CEREAL CHEMISTRY

The influence of germination conditions on beta-glucan, dietary fibre and phytate during the germination of oats and barley

(2010) Florian Hübner et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Comparison of chemical compositions and bioactive compounds of germinated rough rice and brown rice

(2010) Anuchita Moongngarm et al.   FOOD CHEMISTRY

Development of buckwheat and teff sourdoughs with the use of commercial starters

(2010) Alice V. Moroni et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of Pre-Germination Time on Amino Acid Profile and Gamma Amino Butyric Acid (GABA) Contents in Different Varieties of Malaysian Brown Rice

(2010) Shahin Roohinejad et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Phenolic Acids and Flavonoids in Nonfermented and Fermented Red Sorghum (Sorghum bicolor (L.) Moench)

(2010) Louise Svensson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The effect of particle size of wheat bran fractions on bread quality – Evidence for fibre–protein interactions

(2010) Martijn W.J. Noort et al.   JOURNAL OF CEREAL SCIENCE

Whole-Grain Intake Correlates among Adolescents and Young Adults: Findings from Project EAT

(2010) Nicole I. Larson et al.   JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION

Finnish adolescents' attitudes towards wholegrain bread and healthiness

(2010) Terhi Pohjanheimo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre?

(2010) Anthony Fardet   NUTRITION RESEARCH REVIEWS

Germination—Still a mystery

(2010) Hiroyuki Nonogaki et al.   PLANT SCIENCE

Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking

(2009) L. Alvarez-Jubete et al.   FOOD CHEMISTRY

Sourdough in gluten-free bread-making: An ancient technology to solve a novel issue?

(2009) Alice V. Moroni et al.   FOOD MICROBIOLOGY

Sourdough and cereal fermentation in a nutritional perspective

(2009) Kaisa Poutanen et al.   FOOD MICROBIOLOGY

Bran characteristics and wheat performance in whole wheat bread

(2009) Marie-Ève Seyer et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Bioprocessing of Wheat Bran Improves in vitro Bioaccessibility and Colonic Metabolism of Phenolic Compounds

(2009) Nuria Mateo Anson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of soaking, germination and fermentation on phytic acid, total and in vitro soluble zinc in brown rice

(2008) Jianfen Liang et al.   FOOD CHEMISTRY

Getting consumers to eat more whole-grains: The role of policy, information, and food manufacturers

(2008) Lisa Mancino et al.   FOOD POLICY

Cereal dietary fibre: a natural functional ingredient to deliver phenolic compounds into the gut

(2008) Paola Vitaglione et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Avenanthramide content and related enzyme activities in oats as affected by steeping and germination

(2007) Maria Skoglund et al.   JOURNAL OF CEREAL SCIENCE

Germination: a means to improve the functionality of oat

(2005) A. KAUKOVIRTA-NORJA et al.   AGRICULTURAL AND FOOD SCIENCE