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

Physiological Effects of Concentrated Barley β-Glucan in Mildly Hypercholesterolemic Adults

(2013) Kristen N. Smith et al.   JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION

Processing Affects the Physicochemical Properties of β-Glucan in Oat Bran Cereal

(2010) Susan M. Tosh et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A controlled study of consumption of β-glucan-enriched soups for 2 months by type 2 diabetic free-living subjects

(2009) Christine Cugnet-Anceau et al.   BRITISH JOURNAL OF NUTRITION

The relationship between reduction in low-density lipoprotein cholesterol by statins and reduction in risk of cardiovascular outcomes: An updated meta-analysis

(2009) Philippa J. Delahoy et al.   CLINICAL THERAPEUTICS

The consumption of bread enriched with betaglucan reduces LDL-cholesterol and improves insulin resistance in patients with type2 diabetes

(2009) S. Liatis et al.   DIABETES & METABOLISM

Physicochemical Properties of β-Glucan in Differently Processed Oat Foods Influence Glycemic Response

(2009) Alejandra Regand et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Serum Lipids and Postprandial Glucose and Insulin Levels in Hyperlipidemic Subjects after Consumption of an Oat β-Glucan-Containing Ready Meal

(2008) M. Biörklund et al.   ANNALS OF NUTRITION AND METABOLISM

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

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

Barley β-glucans and arabinoxylans: Molecular structure, physicochemical properties, and uses in food products–a Review

(2008) M.S. Izydorczyk et al.   FOOD RESEARCH INTERNATIONAL