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Journal Abstract Search

197 related items for PubMed ID: 29302665

  • 1. In vitro fermentation gas kinetics and end-products of soluble and insoluble cereal flour dietary fibres are similar.
    Comino P, Williams BA, Gidley MJ.
    Food Funct; 2018 Feb 21; 9(2):898-905. PubMed ID: 29302665
    [Abstract] [Full Text] [Related]

  • 2. In vitro bile acid binding and short-chain fatty acid profile of flax fiber and ethanol co-products.
    Fodje AM, Chang PR, Leterme P.
    J Med Food; 2009 Oct 21; 12(5):1065-73. PubMed ID: 19857071
    [Abstract] [Full Text] [Related]

  • 3. Effect of fermentation of cereals on the degradation of polysaccharides and other macronutrients in the gastrointestinal tract of growing pigs.
    Sholly DM, Jørgensen H, Sutton AL, Richert BT, Bach Knudsen KE.
    J Anim Sci; 2011 Jul 21; 89(7):2096-105. PubMed ID: 21317344
    [Abstract] [Full Text] [Related]

  • 4. Separation and purification of soluble polymers and cell wall fractions from wheat, rye and hull less barley endosperm flours for structure-nutrition studies.
    Comino P, Shelat K, Collins H, Lahnstein J, Gidley MJ.
    J Agric Food Chem; 2013 Dec 11; 61(49):12111-22. PubMed ID: 24251779
    [Abstract] [Full Text] [Related]

  • 5. The role of whole-wheat grain and wheat and rye ingredients on the digestion and fermentation processes in the gut--a model experiment with pigs.
    Le Gall M, Serena A, Jørgensen H, Theil PK, Bach Knudsen KE.
    Br J Nutr; 2009 Dec 11; 102(11):1590-600. PubMed ID: 19635175
    [Abstract] [Full Text] [Related]

  • 6. Ileal starch digestibility of different cereal grains fed to growing pigs.
    Rosenfelder-Kuon P, Strang EJP, Spindler HK, Eklund M, Mosenthin R.
    J Anim Sci; 2017 Jun 11; 95(6):2711-2717. PubMed ID: 28727064
    [Abstract] [Full Text] [Related]

  • 7. The effect of structure and texture on the breakdown pattern during mastication and impacts on in vitro starch digestibility of high fibre rye extrudates.
    Alam SA, Pentikäinen S, Närväinen J, Katina K, Poutanen K, Sozer N.
    Food Funct; 2019 Apr 17; 10(4):1958-1973. PubMed ID: 30888350
    [Abstract] [Full Text] [Related]

  • 8. Starch and fiber fractions in selected food and feed ingredients affect their small intestinal digestibility and fermentability and their large bowel fermentability in vitro in a canine model.
    Bednar GE, Patil AR, Murray SM, Grieshop CM, Merchen NR, Fahey GC.
    J Nutr; 2001 Feb 17; 131(2):276-86. PubMed ID: 11160546
    [Abstract] [Full Text] [Related]

  • 9. Influence of flour blend composition on fermentation kinetics and phytate hydrolysis of sourdough used to make injera.
    Baye K, Mouquet-Rivier C, Icard-Vernière C, Rochette I, Guyot JP.
    Food Chem; 2013 May 01; 138(1):430-6. PubMed ID: 23265508
    [Abstract] [Full Text] [Related]

  • 10. Formation of phenolic microbial metabolites and short-chain fatty acids from rye, wheat, and oat bran and their fractions in the metabolical in vitro colon model.
    Nordlund E, Aura AM, Mattila I, Kössö T, Rouau X, Poutanen K.
    J Agric Food Chem; 2012 Aug 22; 60(33):8134-45. PubMed ID: 22731123
    [Abstract] [Full Text] [Related]

  • 11. Enhancement of soluble dietary fibre, polyphenols and antioxidant properties of chapatis prepared from whole wheat flour dough treated with amylases and xylanase.
    Hemalatha MS, Bhagwat SG, Salimath PV, Prasada Rao UJ.
    J Sci Food Agric; 2012 Mar 15; 92(4):764-71. PubMed ID: 21953440
    [Abstract] [Full Text] [Related]

  • 12. Protease inhibitors in various flours and breads: Effect of fermentation, baking and in vitro digestion on trypsin and chymotrypsin inhibitory activities.
    Kostekli M, Karakaya S.
    Food Chem; 2017 Jun 01; 224():62-68. PubMed ID: 28159294
    [Abstract] [Full Text] [Related]

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  • 14. Whole Tibetan Hull-Less Barley Exhibit Stronger Effect on Promoting Growth of Genus Bifidobacterium than Refined Barley In Vitro.
    Gong L, Cao W, Gao J, Wang J, Zhang H, Sun B, Yin M.
    J Food Sci; 2018 Apr 01; 83(4):1116-1124. PubMed ID: 29524219
    [Abstract] [Full Text] [Related]

  • 15. Myo-inositol hexakisphosphate degradation by Bifidobacterium pseudocatenulatum ATCC 27919 improves mineral availability of high fibre rye-wheat sour bread.
    García-Mantrana I, Monedero V, Haros M.
    Food Chem; 2015 Jul 01; 178():267-75. PubMed ID: 25704711
    [Abstract] [Full Text] [Related]

  • 16. Potential prebiotic activity of oligosaccharides obtained by enzymatic conversion of durum wheat insoluble dietary fibre into soluble dietary fibre.
    Napolitano A, Costabile A, Martin-Pelaez S, Vitaglione P, Klinder A, Gibson GR, Fogliano V.
    Nutr Metab Cardiovasc Dis; 2009 May 01; 19(4):283-90. PubMed ID: 18805682
    [Abstract] [Full Text] [Related]

  • 17. Influence of jet milling and particle size on the composition, physicochemical and mechanical properties of barley and rye flours.
    Drakos A, Kyriakakis G, Evageliou V, Protonotariou S, Mandala I, Ritzoulis C.
    Food Chem; 2017 Jan 15; 215():326-32. PubMed ID: 27542482
    [Abstract] [Full Text] [Related]

  • 18. Dietary fibre in bread and corresponding flours--formation of resistant starch during baking.
    Johansson CG, Siljeström M, Asp NG.
    Z Lebensm Unters Forsch; 1984 Jul 15; 179(1):24-8. PubMed ID: 6091362
    [Abstract] [Full Text] [Related]

  • 19. Nonstarch polysaccharide-degrading enzymes alter the microbial community and the fermentation patterns of barley cultivars and wheat products in an in vitro model of the porcine gastrointestinal tract.
    Bindelle J, Pieper R, Montoya CA, Van Kessel AG, Leterme P.
    FEMS Microbiol Ecol; 2011 Jun 15; 76(3):553-63. PubMed ID: 21348887
    [Abstract] [Full Text] [Related]

  • 20. Chemical and nutritional characteristics of high-fibre rye milling fractions.
    Kołodziejczyk P, Makowska A, Pospieszna B, Michniewicz J, Paschke H.
    Acta Sci Pol Technol Aliment; 2018 Jun 15; 17(2):149-157. PubMed ID: 29803217
    [Abstract] [Full Text] [Related]

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