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255 related items for PubMed ID: 19199513
1. Analysis of betaine and choline contents of aleurone, bran, and flour fractions of wheat (Triticum aestivum L.) Using (1)H nuclear magnetic resonance (NMR) spectroscopy. Graham SF, Hollis JH, Migaud M, Browne RA. J Agric Food Chem; 2009 Mar 11; 57(5):1948-51. PubMed ID: 19199513 [Abstract] [Full Text] [Related]
2. Spelt (Triticum aestivum ssp. spelta) as a source of breadmaking flours and bran naturally enriched in oleic acid and minerals but not phytic acid. Ruibal-Mendieta NL, Delacroix DL, Mignolet E, Pycke JM, Marques C, Rozenberg R, Petitjean G, Habib-Jiwan JL, Meurens M, Quetin-Leclercq J, Delzenne NM, Larondelle Y. J Agric Food Chem; 2005 Apr 06; 53(7):2751-9. PubMed ID: 15796621 [Abstract] [Full Text] [Related]
3. Quantitative measurement of betaine and free choline in plasma, cereals and cereal products by isotope dilution LC-MS/MS. Bruce SJ, Guy PA, Rezzi S, Ross AB. J Agric Food Chem; 2010 Feb 24; 58(4):2055-61. PubMed ID: 20102202 [Abstract] [Full Text] [Related]
16. Wheat bran biodegradation by Pleurotus ostreatus: a solid-state carbon-13 NMR study. Locci E, Laconi S, Pompei R, Scano P, Lai A, Marincola FC. Bioresour Technol; 2008 Jul 16; 99(10):4279-84. PubMed ID: 17920878 [Abstract] [Full Text] [Related]
17. Cereal foods are the major source of betaine in the Western diet--analysis of betaine and free choline in cereal foods and updated assessments of betaine intake. Ross AB, Zangger A, Guiraud SP. Food Chem; 2014 Feb 15; 145():859-65. PubMed ID: 24128557 [Abstract] [Full Text] [Related]
18. Intact aleurone cells limit the hydrolysis of endogenous lipids in wheat bran during storage. Chen Z, Shen J, Yang Y, Wang H, Xu B. Food Res Int; 2022 Nov 15; 161():111799. PubMed ID: 36192945 [Abstract] [Full Text] [Related]
19. Particle size and fraction of wheat bran influence short-chain fatty acid production in vitro. Stewart ML, Slavin JL. Br J Nutr; 2009 Nov 15; 102(10):1404-7. PubMed ID: 19664297 [Abstract] [Full Text] [Related]
20. Discrimination of volatiles of refined and whole wheat bread containing red and white wheat bran using an electronic nose. Sapirstein HD, Siddhu S, Aliani M. J Food Sci; 2012 Nov 15; 77(11):S399-406. PubMed ID: 23163908 [Abstract] [Full Text] [Related] Page: [Next] [New Search]