REVIEW: Rye Arabinoxylans: Molecular Structure, Physicochemical Properties and Physiological Effects in the Gastrointestinal Tract

The role of whole-wheat grain and wheat and rye ingredients on the digestion and fermentation processes in the gut – a model experiment with pigs

(2009) Maud Le Gall et al.   BRITISH JOURNAL OF NUTRITION

The role of pH in determining the species composition of the human colonic microbiota

(2009) Sylvia H. Duncan et al.   ENVIRONMENTAL MICROBIOLOGY

Diversity, metabolism and microbial ecology of butyrate-producing bacteria from the human large intestine

(2009) Petra Louis et al.   FEMS MICROBIOLOGY LETTERS

Content and Molecular-Weight Distribution of Dietary Fiber Components in Whole-Grain Rye Flour and Bread

(2009) Roger Andersson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Glycemic Response to Oat Bran Muffins Treated to Vary Molecular Weight of β-Glucan

(2008) Susan M. Tosh et al.   CEREAL CHEMISTRY

Rye bread reduces plasma cholesterol levels in hypercholesterolaemic pigs when compared to wheat at similar dietary fibre level

(2008) Helle Nygaard Lærke et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE