Fermented Wheat Bran as a Functional Ingredient in Baking

Characterization of dextran-producing Weissella strains isolated from sourdoughs and evidence of constitutive dextransucrase expression

(2010) Marie-Sophie Bounaix et al.   FEMS MICROBIOLOGY LETTERS

Isolation and characterization of folate-producing bacteria from oat bran and rye flakes

(2010) Mirkka Herranen et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The effect of particle size of wheat bran fractions on bread quality – Evidence for fibre–protein interactions

(2010) Martijn W.J. Noort et al.   JOURNAL OF CEREAL SCIENCE

Sourdough and cereal fermentation in a nutritional perspective

(2009) Kaisa Poutanen et al.   FOOD MICROBIOLOGY

Biodiversity of lactic acid bacteria in French wheat sourdough as determined by molecular characterization using species-specific PCR

(2009) Hervé Robert et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Antioxidant and anti-inflammatory capacity of bioaccessible compounds from wheat fractions after gastrointestinal digestion

(2009) Nuria Mateo Anson et al.   JOURNAL OF CEREAL SCIENCE

Health benefits of dietary fiber

(2009) James W Anderson et al.   NUTRITION REVIEWS

Physical, microscopic and chemical characterisation of industrial rye and wheat brans from the Nordic countries

(2009) Afaf Kamal-Eldin et al.   Food & Nutrition Research

Contribution of Wheat Endogenous and Wheat Kernel Associated Microbial Endoxylanases to Changes in the Arabinoxylan Population during Breadmaking

(2008) Emmie Dornez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Folate in Wheat Genotypes in the HEALTHGRAIN Diversity Screen

(2008) Vieno Piironen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bioavailability of ferulic acid is determined by its bioaccessibility

(2008) Nuria Mateo Anson et al.   JOURNAL OF CEREAL SCIENCE