Oats as a matrix of choice for developing fermented functional beverages

Antioxidant activity, β-glucan and lipid contents of oat varieties

(2018) L. Brindzová et al.   CZECH JOURNAL OF FOOD SCIENCES

Lactobacillus plantarum with broad antifungal activity: A promising approach to increase safety and shelf-life of cereal-based products

(2017) Pasquale Russo et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

A Comparison of the Nutritional Value of Cowʼs Milk and Nondairy Beverages

(2017) Sarita Singhal et al.   JOURNAL OF PEDIATRIC GASTROENTEROLOGY AND NUTRITION

The Effect of a Newly Developed Oat-Banana Fermented Beverage with a Beta-glucan Additive on ldhL Gene Expression in Streptococcus thermophilus TKM3 KKP 2030p

(2016) Anna Goncerzewicz et al.   CURRENT MICROBIOLOGY

Prebiotics: why definitions matter

(2016) Robert W Hutkins et al.   CURRENT OPINION IN BIOTECHNOLOGY

Newly released oat varieties of himalayan region -Techno-functional, rheological, and nutraceutical properties of flour

(2016) Asima Shah et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Lactobacillus plantarum strains for multifunctional oat-based foods

(2016) Pasquale Russo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Systematic review of the effect of processing of whole-grain oat cereals on glycaemic response

(2015) Susan M. Tosh et al.   BRITISH JOURNAL OF NUTRITION

Foods for Special Dietary Needs: Non-dairy Plant-based Milk Substitutes and Fermented Dairy-type Products

(2015) Outi Elina Mäkinen et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

An oat bran-based beverage reduce postprandial glycaemia equivalent to yoghurt in healthy overweight subjects

(2015) Cecilia Lindström et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

The effect of heat treatment on the soluble protein content of oats

(2015) J. Ray Runyon et al.   JOURNAL OF CEREAL SCIENCE

Changes in lipids and volatile compounds of oat flours and extrudates during processing and storage

(2015) Anna-Maija Lampi et al.   JOURNAL OF CEREAL SCIENCE

Antioxidant activity, avenanthramide and phenolic acid contents of oat milling fractions

(2015) Rachel Hitayezu et al.   JOURNAL OF CEREAL SCIENCE

Trends in dairy and non-dairy probiotic products - a review

(2015) Bathal Vijaya Kumar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

A Review of Extraction and Analysis of Bioactives in Oat and Barley and Scope for Use of Novel Food Processing Technologies

(2015) Nirupama Gangopadhyay et al.   MOLECULES

Effect of potentially probiotic lactic acid bacteria on the physicochemical composition and acceptance of fermented cereal beverages

(2015) Ivan Salmerón et al.   Journal of Functional Foods

Oats, more than just a whole grain: an introduction

(2014) Roger Clemens et al.   BRITISH JOURNAL OF NUTRITION

Processing of oats and the impact of processing operations on nutrition and health benefits

(2014) Eric A. Decker et al.   BRITISH JOURNAL OF NUTRITION

Fermented food in the context of a healthy diet

(2014) Frédéric Leroy et al.   CURRENT OPINION IN CLINICAL NUTRITION AND METABOLIC CARE

Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria

(2014) Nionelli Luana et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

In situ enrichment of folate by microorganisms in beta-glucan rich oat and barley matrices

(2014) Susanna Kariluoto et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Chemical composition and sensory characteristics of oat flakes: A comparative study of naked oat flakes from China and hulled oat flakes from western countries

(2014) Xin-Zhong Hu et al.   JOURNAL OF CEREAL SCIENCE

A comparative study of oat (Avena sativa) cultivars as brewing adjuncts

(2013) Birgit Schnitzenbaumer et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

In vitro antioxidant capacity and anti-inflammatory activity of seven common oats

(2013) Yi-Fang Chu et al.   FOOD CHEMISTRY

Products of vegetable origin: A new alternative for the consumption of probiotic bacteria

(2013) Eliane M. Furtado Martins et al.   FOOD RESEARCH INTERNATIONAL

Avenin diversity analysis of the genus Avena (oat). Relevance for people with celiac disease

(2013) D.M. Londono et al.   JOURNAL OF CEREAL SCIENCE

Nutritional advantages of oats and opportunities for its processing as value added foods - a review

(2013) Prasad Rasane et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Cereal-based fermented foods in developing countries: ancient foods for modern research

(2012) Jean-Pierre Guyot   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Toward improving technological and functional properties of probiotics in foods

(2012) Borja Sánchez et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Significance of lipid binding on the functional and nutritional profiles of single and multigrain matrices

(2011) Alessandro Angioloni et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

The molecular weight, solubility and viscosity of oat beta-glucan affect human glycemic response by modifying starch digestibility

(2011) Alejandra Regand et al.   FOOD CHEMISTRY

Process optimization for the development of a functional beverage based on lactic acid fermentation of oats

(2010) Shilpi Gupta et al.   BIOCHEMICAL ENGINEERING JOURNAL

An investigation on pretreatments for inactivation of lipase in naked oat kernels using microwave heating

(2009) Qian Keying et al.   JOURNAL OF FOOD ENGINEERING

In Vitro Fermentation of Oat Bran Obtained by Debranning with a Mixed Culture of Human Fecal Bacteria

(2008) Gopal Kedia et al.   CURRENT MICROBIOLOGY

Enzymatic digestion and in vitro fermentation of oat fractions by human lactobacillus strains

(2008) Gopal Kedia et al.   ENZYME AND MICROBIAL TECHNOLOGY

Role of lipid reactions in quality of oat products

(2005) P. LEHTINEN et al.   AGRICULTURAL AND FOOD SCIENCE