The sensory acceptance of fibre-enriched cereal foods: a meta-analysis

Sensory characteristics, proximate composition, dietary fibre content and storage stability of barley, wheat and chickpea composite flour biscuits

(2013) Chanchal Sharma et al.   British Food Journal

Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with banana (Musa acuminata X balbisiana cv. Awak) pseudo-stem flour

(2013) Lee-Hoon Ho et al.   FOOD CHEMISTRY

Dietary fibre intake and risk of cardiovascular disease: systematic review and meta-analysis

(2013) D. E. Threapleton et al.   BMJ-British Medical Journal

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

Preventing constipation: a review of the laxative potential of food ingredients

(2012) Pierre Gélinas   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of grain tef [Eragrostis tef(Zucc.) Trotter] flour substitution with flaxseed on quality and functionality ofinjera

(2012) Tewodros Girma et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Potential hypoglycaemic effects of insoluble fibres isolated from foxtail millets [Setaria italica(L.) P. Beauvois]

(2012) Mohamed Lamine Bangoura et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Rheological and Textural Properties of Short (Cookie) Dough Made with Two Types of Resistant Starch

(2012) Marija Milašinović Šeremešić et al.   JOURNAL OF TEXTURE STUDIES

White grape pomace as a source of dietary fibre and polyphenols and its effect on physical and nutraceutical characteristics of wheat biscuits

(2012) Sylwia Mildner-Szkudlarz et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Dietary Fibre Intake and Risks of Cancers of the Colon and Rectum in the European Prospective Investigation into Cancer and Nutrition (EPIC)

(2012) Neil Murphy et al.   PLoS One

Dietary fiber in extruded cereals: Limitations and opportunities

(2012) Frédéric Robin et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Sensory characteristics of high-amylose maize-resistant starch in three food products

(2012) Mindy Maziarz et al.   Food Science & Nutrition

SENSORY AND PHYSICAL PROPERTIES OF MUFFINS MADE WITH WAXY WHOLE WHEAT FLOUR

(2011) KATHRYN ACOSTA et al.   JOURNAL OF FOOD QUALITY

The Role of Oral Processing in Dynamic Sensory Perception

(2011) Kylie D. Foster et al.   JOURNAL OF FOOD SCIENCE

Studies on fortification of wheat flour with defatted rice bran for chapati making

(2011) Deep N. Yadav et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Liking of health-functional foods containing lupin kernel fibre following repeated consumption in a dietary intervention setting

(2010) Ramon S. Hall et al.   APPETITE

Effect of barley flour and freeze–thaw cycles on textural nutritional and functional properties of cookies

(2010) Mahesh Gupta et al.   FOOD AND BIOPRODUCTS PROCESSING

Performance of a resistant starch rich ingredient in the baking and eating quality of short-dough biscuits

(2010) Laura Laguna et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physicochemical and nutritional properties of reduced-caloric density high-fibre breads

(2010) Alessandro Angioloni et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Engagement with dietary fibre and receptiveness to resistant starch in Australia

(2010) Philip Mohr et al.   PUBLIC HEALTH NUTRITION

Effect of the Addition of Different Dietary Fiber and Edible Cereal Bran Sources on the Baking and Sensory Characteristics of Cupcakes

(2009) Dimitra M. Lebesi et al.   Food and Bioprocess Technology

Dietary Fiber Supplements: Effects in Obesity and Metabolic Syndrome and Relationship to Gastrointestinal Functions

(2009) Athanasios Papathanasopoulos et al.   GASTROENTEROLOGY

Effect of dietary fibre enrichment on selected properties of gluten-free bread

(2009) D. Sabanis et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of nutritional knowledge on perceived healthiness and willingness to try functional foods

(2008) Gastón Ares et al.   APPETITE

How information about fibre (traditional and resistant starch) influences consumer acceptance of muffins

(2008) R. Baixauli et al.   FOOD QUALITY AND PREFERENCE

Physicochemical and sensory characteristics of cookies containing residue from king palm (Archontophoenix alexandrae) processing

(2008) Manoela A. Vieira et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of inclusion of soluble and insoluble fibres into extruded breakfast cereal products made with reverse screw configuration

(2008) Margaret A. Brennan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Position of the American Dietetic Association: Health Implications of Dietary Fiber

(2008)   JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION

Distinctive sensory features introduced by resistant starch in baked products

(2008) R. Baixauli et al.   LWT-FOOD SCIENCE AND TECHNOLOGY