170 related articles for article (PubMed ID: 8942412)
1. Mixed-linked beta-glucan from breads of different cereals is partly degraded in the human ileostomy model.
Sundberg B; Wood P; Lia A; Andersson H; Sandberg AS; Hallmans G; Aman P
Am J Clin Nutr; 1996 Dec; 64(6):878-85. PubMed ID: 8942412
[TBL] [Abstract][Full Text] [Related]
2. Oat beta-glucan increases bile acid excretion and a fiber-rich barley fraction increases cholesterol excretion in ileostomy subjects.
Lia A; Hallmans G; Sandberg AS; Sundberg B; Aman P; Andersson H
Am J Clin Nutr; 1995 Dec; 62(6):1245-51. PubMed ID: 7491888
[TBL] [Abstract][Full Text] [Related]
3. Substrates available for colonic fermentation from oat, barley and wheat bread diets. A study in ileostomy subjects.
Lia A; Sundberg B; Aman P; Sandberg AS; Hallmans G; Andersson H
Br J Nutr; 1996 Dec; 76(6):797-808. PubMed ID: 9014649
[TBL] [Abstract][Full Text] [Related]
4. Starch and dietary fiber components are excreted and degraded to variable extents in ileostomy subjects consuming mixed diets with wheat- or oat-bran bread.
Aman P; Pettersson D; Zhang JX; Tidehag P; Hallmans G
J Nutr; 1995 Sep; 125(9):2341-7. PubMed ID: 7666251
[TBL] [Abstract][Full Text] [Related]
5. Digestion of polysaccharides and other major components in the small and large intestine of pigs fed on diets consisting of oat fractions rich in beta-D-glucan.
Knudsen KE; Jensen BB; Hansen I
Br J Nutr; 1993 Sep; 70(2):537-56. PubMed ID: 8260480
[TBL] [Abstract][Full Text] [Related]
6. Effects of barley β-glucan-enriched flour fractions on the glycaemic index of bread.
Finocchiaro F; Ferrari B; Gianinetti A; Scazzina F; Pellegrini N; Caramanico R; Salati C; Shirvanian V; Stanca AM
Int J Food Sci Nutr; 2012 Feb; 63(1):23-9. PubMed ID: 21707450
[TBL] [Abstract][Full Text] [Related]
7. Lactose in diet influences the degradation of mixed linked β(1-3;1-4)-D-glucan in the small intestine of pigs.
Bach Knudsen KE
J Anim Sci; 2012 Dec; 90 Suppl 4():125-7. PubMed ID: 23365304
[TBL] [Abstract][Full Text] [Related]
8. Anti-staling effects of β-glucan and barley flour in wheat flour chapatti.
Sharma P; Gujral HS
Food Chem; 2014 Feb; 145():102-8. PubMed ID: 24128455
[TBL] [Abstract][Full Text] [Related]
9. Oat bran but not a beta-glucan-enriched oat fraction enhances butyrate production in the large intestine of pigs.
Knudsen KE; Jensen BB; Hansen I
J Nutr; 1993 Jul; 123(7):1235-47. PubMed ID: 8391563
[TBL] [Abstract][Full Text] [Related]
10. Supplementation of hydroxypropyl methylcellulose into yeast leavened all-whole grain barley bread potentiates cholesterol-lowering effect.
Kim H; Turowski M; Anderson WH; Young SA; Kim Y; Yokoyama W
J Agric Food Chem; 2011 Jul; 59(14):7672-8. PubMed ID: 21671634
[TBL] [Abstract][Full Text] [Related]
11. At a high dose even partially degraded beta-glucan with decreased solubility significantly reduced the glycaemic response to bread.
Rieder A; Knutsen SH; Sainz Fernandez A; Ballance S
Food Funct; 2019 Mar; 10(3):1529-1539. PubMed ID: 30785128
[TBL] [Abstract][Full Text] [Related]
12. Effect of storage conditions on the solubility and viscosity of β-glucan extracted from bread under in vitro conditions.
Moriartey S; Temelli F; Vasanthan T
J Food Sci; 2011; 76(1):C1-7. PubMed ID: 21535636
[TBL] [Abstract][Full Text] [Related]
13. Physical and sensory properties of all-barley and all-oat breads with additional hydroxypropyl methylcellulose (HPMC) β-glucan.
Kim Y; Yokoyama WH
J Agric Food Chem; 2011 Jan; 59(2):741-6. PubMed ID: 21189014
[TBL] [Abstract][Full Text] [Related]
14. Yeast-leavened oat breads with high or low molecular weight beta-glucan do not differ in their effects on blood concentrations of lipids, insulin, or glucose in humans.
Frank J; Sundberg B; Kamal-Eldin A; Vessby B; Aman P
J Nutr; 2004 Jun; 134(6):1384-8. PubMed ID: 15173400
[TBL] [Abstract][Full Text] [Related]
15. Cholesterol-lowering effect of beta-glucan from oat bran in mildly hypercholesterolemic subjects may decrease when beta-glucan is incorporated into bread and cookies.
Kerckhoffs DA; Hornstra G; Mensink RP
Am J Clin Nutr; 2003 Aug; 78(2):221-7. PubMed ID: 12885701
[TBL] [Abstract][Full Text] [Related]
16. Evaluation of bioactive compounds in cereals. Study of wheat, barley, oat and selected grain products.
Nogala-Kałucka M; Kawka A; Dwiecki K; Siger A
Acta Sci Pol Technol Aliment; 2020; 19(4):405-423. PubMed ID: 33179481
[TBL] [Abstract][Full Text] [Related]
17. Extraction and Isolation of β-Glucan from Grain Sources-A Review.
Maheshwari G; Sowrirajan S; Joseph B
J Food Sci; 2017 Jul; 82(7):1535-1545. PubMed ID: 28608543
[TBL] [Abstract][Full Text] [Related]
18. Effects of laccase and xylanase on the chemical and rheological properties of oat and wheat doughs.
Flander L; Rouau X; Morel MH; Autio K; Seppänen-Laakso T; Kruus K; Buchert J
J Agric Food Chem; 2008 Jul; 56(14):5732-42. PubMed ID: 18558694
[TBL] [Abstract][Full Text] [Related]
19. Relating the composition and air/water interfacial properties of wheat, rye, barley, and oat dough liquor.
Janssen F; Wouters AGB; Pauly A; Delcour JA
Food Chem; 2018 Oct; 264():126-134. PubMed ID: 29853356
[TBL] [Abstract][Full Text] [Related]
20. Physicochemical properties of oat β-glucan influence its ability to reduce serum LDL cholesterol in humans: a randomized clinical trial.
Wolever TM; Tosh SM; Gibbs AL; Brand-Miller J; Duncan AM; Hart V; Lamarche B; Thomson BA; Duss R; Wood PJ
Am J Clin Nutr; 2010 Oct; 92(4):723-32. PubMed ID: 20660224
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
