Extrusion-Cooking Modifies Physicochemical and Nutrition-Related Properties of Wheat Bran

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

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

(2019) Chiara Roye et al.   CEREAL CHEMISTRY

Impact of native form oat β-glucan on starch digestion and postprandial glycemia

(2017) Jie Zhang et al.   JOURNAL OF CEREAL SCIENCE

Effect of Different Extrusion Parameters on Dietary Fiber in Wheat Bran and Rye Bran

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Dietary fibre in Europe: current state of knowledge on definitions, sources, recommendations, intakes and relationships to health

(2017) Alison M. Stephen et al.   NUTRITION RESEARCH REVIEWS

Impact of Wheat Bran Hydration Properties As Affected by Toasting and Degree of Milling on Optimal Dough Development in Bread Making

(2016) Pieter J. Jacobs et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Interactions of Arabinoxylan and (1,3)(1,4)-β-Glucan with Cellulose Networks

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Blasting extrusion processing: The increase of soluble dietary fiber content and extraction of soluble-fiber polysaccharides from wheat bran

(2015) Xiaoguang Yan et al.   FOOD CHEMISTRY

The effects of screw configuration on the screw fill degree and special mechanical energy in twin-screw extruder for high-moisture texturised defatted soybean meal

(2015) Bo Zhang et al.   JOURNAL OF FOOD ENGINEERING

Cereal grain fructans: Structure, variability and potential health effects

(2015) Joran Verspreet et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Study of thermal behavior of phytic acid

(2013) André Luis Máximo Daneluti et al.   Brazilian Journal of Pharmaceutical Sciences

Functionality of Protein-Fortified Extrudates

(2013) Li Day et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Wheat Aleurone: Separation, Composition, Health Aspects, and Potential Food Use

(2012) Fred Brouns et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Wheat bran: its composition and benefits to health, a European perspective

(2012) Leo Stevenson et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Heat-Induced Cross-Linking and Degradation of Wheat Gluten, Serum Albumin, and Mixtures Thereof

(2012) Ine Rombouts et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2012) Joran Verspreet et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Expansion mechanism of extruded foams supplemented with wheat bran

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

Texturized Dairy Proteins

(2010) Charles I. Onwulata et al.   JOURNAL OF FOOD SCIENCE

Mechanism of Degradation of Starch, a Highly Branched Polymer, during Extrusion

(2010) Wei-Chen Liu et al.   MACROMOLECULES

Phytate in foods and significance for humans: Food sources, intake, processing, bioavailability, protective role and analysis

(2010) Ulrich Schlemmer et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Evidence-based dietary management of functional gastrointestinal symptoms: The FODMAP approach

(2009) Peter R Gibson et al.   JOURNAL OF GASTROENTEROLOGY AND HEPATOLOGY

Ferulic Acid from Aleurone Determines the Antioxidant Potency of Wheat Grain (Triticum aestivumL.)

(2008) Nuria Mateo Anson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phenolic Acids in Wheat Varieties in the HEALTHGRAIN Diversity Screen

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