BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

228 related articles for article (PubMed ID: 20020684)

  • 1. In vitro bile-acid binding and fermentation of high, medium, and low molecular weight beta-glucan.
    Kim HJ; White PJ
    J Agric Food Chem; 2010 Jan; 58(1):628-34. PubMed ID: 20020684
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Optimizing the molecular weight of oat β-glucan for in vitro bile acid binding and fermentation.
    Kim HJ; White PJ
    J Agric Food Chem; 2011 Sep; 59(18):10322-8. PubMed ID: 21834529
    [TBL] [Abstract][Full Text] [Related]  

  • 3. In vitro fermentation of oat flours from typical and high beta-glucan oat lines.
    Kim HJ; White PJ
    J Agric Food Chem; 2009 Aug; 57(16):7529-36. PubMed ID: 19572543
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Digestion residues of typical and high-beta-glucan oat flours provide substrates for in vitro fermentation.
    Sayar S; Jannink JL; White PJ
    J Agric Food Chem; 2007 Jun; 55(13):5306-11. PubMed ID: 17550267
    [TBL] [Abstract][Full Text] [Related]  

  • 5. In vitro bile acid binding of flours from oat lines varying in percentage and molecular weight distribution of beta-glucan.
    Sayar S; Jannink JL; White PJ
    J Agric Food Chem; 2005 Nov; 53(22):8797-803. PubMed ID: 16248587
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Interactional effects of β-glucan, starch, and protein in heated oat slurries on viscosity and in vitro bile acid binding.
    Kim HJ; White PJ
    J Agric Food Chem; 2012 Jun; 60(24):6217-22. PubMed ID: 22620860
    [TBL] [Abstract][Full Text] [Related]  

  • 7. In vitro bile acid binding activity within flour fractions from oat lines with typical and high beta-glucan amounts.
    Sayar S; Jannink JL; White PJ
    J Agric Food Chem; 2006 Jul; 54(14):5142-8. PubMed ID: 16819928
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Structural and biological characterization of sulfated-derivatized oat beta-glucan.
    Chang YJ; Lee S; Yoo MA; Lee HG
    J Agric Food Chem; 2006 May; 54(11):3815-8. PubMed ID: 16719501
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of enzymatic hydrolysis on cholesterol-lowering activity of oat beta-glucan.
    Bae IY; Kim SM; Lee S; Lee HG
    N Biotechnol; 2010 Feb; 27(1):85-8. PubMed ID: 19931657
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Impact of dry solids and bile acid concentrations on bile acid binding capacity of extruded oat cereals.
    Yao N; White PJ; Jannink JL; Alavi S
    J Agric Food Chem; 2008 Sep; 56(18):8672-9. PubMed ID: 18754664
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Impact of the molecular weight, viscosity, and solubility of β-glucan on in vitro oat starch digestibility.
    Kim HJ; White PJ
    J Agric Food Chem; 2013 Apr; 61(13):3270-7. PubMed ID: 23469761
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Content and molecular weight of extractable beta-glucan in American and Swedish oat samples.
    Ajithkumar A; Andersson R; Aman P
    J Agric Food Chem; 2005 Feb; 53(4):1205-9. PubMed ID: 15713042
    [TBL] [Abstract][Full Text] [Related]  

  • 13. In vitro study for investigating the impact of decreasing the molecular weight of oat bran dietary fibre components on the behaviour in small and large intestine.
    Rosa-Sibakov N; Mäkelä N; Aura AM; Sontag-Strohm T; Nordlund E
    Food Funct; 2020 Jul; 11(7):6680-6691. PubMed ID: 32658235
    [TBL] [Abstract][Full Text] [Related]  

  • 14. In vitro digestion rate and estimated glycemic index of oat flours from typical and high β-glucan oat lines.
    Kim HJ; White PJ
    J Agric Food Chem; 2012 May; 60(20):5237-42. PubMed ID: 22563763
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Rheological and microstructural investigation of oat β-glucan isolates varying in molecular weight.
    Agbenorhevi JK; Kontogiorgos V; Kirby AR; Morris VJ; Tosh SM
    Int J Biol Macromol; 2011 Oct; 49(3):369-77. PubMed ID: 21640753
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Barley β-glucan increases fecal bile acid excretion and short chain fatty acid levels in mildly hypercholesterolemic individuals.
    Thandapilly SJ; Ndou SP; Wang Y; Nyachoti CM; Ames NP
    Food Funct; 2018 Jun; 9(6):3092-3096. PubMed ID: 29872803
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Identification of high β-glucan oat lines and localization and chemical characterization of their seed kernel β-glucans.
    Sikora P; Tosh SM; Brummer Y; Olsson O
    Food Chem; 2013 Apr; 137(1-4):83-91. PubMed ID: 23199994
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Increasing the viscosity of oat β-glucan beverages by reducing solution volume does not reduce glycaemic responses.
    Kwong MG; Wolever TM; Brummer Y; Tosh SM
    Br J Nutr; 2013 Oct; 110(8):1465-71. PubMed ID: 23789885
    [TBL] [Abstract][Full Text] [Related]  

  • 19. In vitro fermentation characteristics of selected glucose-based polymers by canine and human fecal bacteria.
    Spears JK; Karr-Lilienthal LK; Bauer LL; Murphy MR; Fahey GC
    Arch Anim Nutr; 2007 Feb; 61(1):61-73. PubMed ID: 17361949
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Molecular interactions between barley and oat beta-glucans and phenolic derivatives.
    Simonsen HT; Nielsen MS; Christensen NJ; Christensen U; La Cour TV; Motawia MS; Jespersen BP; Engelsen SB; Møller BL
    J Agric Food Chem; 2009 Mar; 57(5):2056-64. PubMed ID: 19256561
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 12.