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Journal Abstract Search

392 related items for PubMed ID: 22816971

  • 1. Alkylresorcinols in Latvian and Finnish breads.
    Meija L, Samaletdin A, Koskela A, Lejnieks A, Lietuvietis V, Adlercreutz H.
    Int J Food Sci Nutr; 2013 Feb; 64(1):117-21. PubMed ID: 22816971
    [Abstract] [Full Text] [Related]

  • 2. Alkylresorcinols in selected Polish rye and wheat cereals and whole-grain cereal products.
    Kulawinek M, Jaromin A, Kozubek A, Zarnowski R.
    J Agric Food Chem; 2008 Aug 27; 56(16):7236-42. PubMed ID: 18666777
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  • 3. Alkylresorcinols in cereals and cereal products.
    Ross AB, Shepherd MJ, Schüpphaus M, Sinclair V, Alfaro B, Kamal-Eldin A, Aman P.
    J Agric Food Chem; 2003 Jul 02; 51(14):4111-8. PubMed ID: 12822955
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  • 4. Alkylresorcinols as markers of whole grain wheat and rye in cereal products.
    Chen Y, Ross AB, Aman P, Kamal-Eldin A.
    J Agric Food Chem; 2004 Dec 29; 52(26):8242-6. PubMed ID: 15612824
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  • 5. Effects of alkylresorcinols on volume and structure of yeast-leavened bread.
    Andersson AA, Landberg R, Söderman T, Hedkvist S, Katina K, Juvonen R, Holopainen U, Lehtinen P, Aman P.
    J Sci Food Agric; 2011 Jan 30; 91(2):226-32. PubMed ID: 20945509
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  • 7. Alkylresorcinol content and homologue composition in durum wheat (Triticum durum) kernels and pasta products.
    Landberg R, Kamal-Eldin A, Andersson R, Aman P.
    J Agric Food Chem; 2006 Apr 19; 54(8):3012-4. PubMed ID: 16608224
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  • 11. Lead and cadmium contents in Finnish breads.
    Tahvonen R, Kumpulainen J.
    Food Addit Contam; 1994 Apr 19; 11(5):621-31. PubMed ID: 7835475
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  • 12. Content and molecular-weight distribution of dietary fiber components in whole-grain rye flour and bread.
    Andersson R, Fransson G, Tietjen M, Aman P.
    J Agric Food Chem; 2009 Mar 11; 57(5):2004-8. PubMed ID: 19219994
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  • 13. Acrylamide-asparagine relationship in baked/toasted wheat and rye breads.
    Granby K, Nielsen NJ, Hedegaard RV, Christensen T, Kann M, Skibsted LH.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2008 Aug 11; 25(8):921-9. PubMed ID: 18608496
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  • 14. Products deriving from microbial fermentation are linked to insulinaemic response in pigs fed breads prepared from whole-wheat grain and wheat and rye ingredients.
    Theil PK, Jørgensen H, Serena A, Hendrickson J, Bach Knudsen KE.
    Br J Nutr; 2011 Feb 11; 105(3):373-83. PubMed ID: 20923581
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  • 15. Determinants of plasma alkylresorcinol concentration in Danish post-menopausal women.
    Landberg R, Kamal-Eldin A, Aman P, Christensen J, Overvad K, Tjønneland A, Olsen A.
    Eur J Clin Nutr; 2011 Jan 11; 65(1):94-101. PubMed ID: 20859297
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  • 16. Accelerated solvent extraction of alkylresorcinols in food products containing uncooked and cooked wheat.
    Holt MD, Moreau RA, DerMarderosian A, McKeown N, Jacques PF.
    J Agric Food Chem; 2012 May 16; 60(19):4799-802. PubMed ID: 22530555
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  • 17. Presence of alkylresorcinols, potential whole grain biomarkers, in human adipose tissue.
    Jansson E, Landberg R, Kamal-Eldin A, Wolk A, Vessby B, Aman P.
    Br J Nutr; 2010 Sep 16; 104(5):633-6. PubMed ID: 20540817
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  • 18. Fructan content of commonly consumed wheat, rye and gluten-free breads.
    Whelan K, Abrahmsohn O, David GJ, Staudacher H, Irving P, Lomer MC, Ellis PR.
    Int J Food Sci Nutr; 2011 Aug 16; 62(5):498-503. PubMed ID: 21428719
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  • 19. Folate content in commercial white and whole wheat sandwich breads.
    Johnston KE, Tamura T.
    J Agric Food Chem; 2004 Oct 06; 52(20):6338-40. PubMed ID: 15453710
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  • 20. The postprandial plasma rye fingerprint includes benzoxazinoid-derived phenylacetamide sulfates.
    Hanhineva K, Keski-Rahkonen P, Lappi J, Katina K, Pekkinen J, Savolainen O, Timonen O, Paananen J, Mykkänen H, Poutanen K.
    J Nutr; 2014 Jul 06; 144(7):1016-22. PubMed ID: 24812068
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