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Journal Abstract Search

322 related items for PubMed ID: 29525172

  • 1. Effect of natural flocculants on purity and properties of β-glucan extracted from barley and oat.
    Kurek MA, Karp S, Stelmasiak A, Pieczykolan E, Juszczyk K, Rieder A.
    Carbohydr Polym; 2018 May 15; 188():60-67. PubMed ID: 29525172
    [Abstract] [Full Text] [Related]

  • 2. Chitosan-guar gum-silver nanoparticles hybrid matrix with immobilized enzymes for fabrication of beta-glucan and glucose sensing photometric flow injection system.
    Bagal-Kestwal DR, Kestwal RM, Hsieh WT, Chiang BH.
    J Pharm Biomed Anal; 2014 Jan 15; 88():571-8. PubMed ID: 24200877
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  • 3. Use of guar gum, gum arabic, pectin, beta-glucan and inulin for microencapsulation of anthocyanins from chokeberry.
    Pieczykolan E, Kurek MA.
    Int J Biol Macromol; 2019 May 15; 129():665-671. PubMed ID: 30771400
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  • 5. Effects of barley and oat β-glucan structures on their rheological and thermal characteristics.
    Ryu JH, Lee S, You S, Shim JH, Yoo SH.
    Carbohydr Polym; 2012 Aug 01; 89(4):1238-43. PubMed ID: 24750937
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  • 6. Extracted oat and barley β-glucans do not affect cholesterol metabolism in young healthy adults.
    Ibrügger S, Kristensen M, Poulsen MW, Mikkelsen MS, Ejsing J, Jespersen BM, Dragsted LO, Engelsen SB, Bügel S.
    J Nutr; 2013 Oct 01; 143(10):1579-85. PubMed ID: 23946347
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  • 7. Extraction and Isolation of β-Glucan from Grain Sources-A Review.
    Maheshwari G, Sowrirajan S, Joseph B.
    J Food Sci; 2017 Jul 01; 82(7):1535-1545. PubMed ID: 28608543
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  • 8. Comparative analysis of the physical properties of o/w emulsions stabilised by cereal β-glucan and other stabilisers.
    Karp S, Wyrwisz J, Kurek MA.
    Int J Biol Macromol; 2019 Jul 01; 132():236-243. PubMed ID: 30930267
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  • 11. 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 01; 62(6):1245-51. PubMed ID: 7491888
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  • 12. Effect of different enzymatic extractions on molecular weight distribution, rheological and microstructural properties of barley bran β-glucan.
    Karimi R, Azizi MH, Xu Q.
    Int J Biol Macromol; 2019 Apr 01; 126():298-309. PubMed ID: 30579901
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  • 13. Extraction and characterization of beta-D-glucan from oat for industrial utilization.
    Ahmad A, Anjum FM, Zahoor T, Nawaz H, Ahmed Z.
    Int J Biol Macromol; 2010 Apr 01; 46(3):304-9. PubMed ID: 20083136
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  • 14. Molecular structure of large-scale extracted β-glucan from barley and oat: Identification of a significantly changed block structure in a high β-glucan barley mutant.
    Mikkelsen MS, Jespersen BM, Larsen FH, Blennow A, Engelsen SB.
    Food Chem; 2013 Jan 01; 136(1):130-8. PubMed ID: 23017403
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  • 15. Physicochemical and in vitro binding properties of barley β-glucan treated with hydrogen peroxide.
    Lee SH, Jang GY, Kim MY, Hwang IG, Kim HY, Woo KS, Lee MJ, Kim TJ, Lee J, Jeong HS.
    Food Chem; 2016 Feb 01; 192():729-35. PubMed ID: 26304404
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  • 16. Concentrated oat beta-glucan, a fermentable fiber, lowers serum cholesterol in hypercholesterolemic adults in a randomized controlled trial.
    Queenan KM, Stewart ML, Smith KN, Thomas W, Fulcher RG, Slavin JL.
    Nutr J; 2007 Mar 26; 6():6. PubMed ID: 17386092
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  • 17. Ultrasound-assisted extraction of β-d-glucan from hull-less barley: Assessment of physicochemical and functional properties.
    Hematian Sourki A, Koocheki A, Elahi M.
    Int J Biol Macromol; 2017 Feb 26; 95():462-475. PubMed ID: 27864054
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  • 18. Gallic acid reduces the viscosity and water binding capacity of soluble dietary fibers.
    Tudorache M, McDonald JL, Bordenave N.
    Food Funct; 2020 Jul 01; 11(7):5866-5874. PubMed ID: 32555862
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  • 19. Whole-grain cereal products based on a high-fibre barley or oat genotype lower post-prandial glucose and insulin responses in healthy humans.
    Alminger M, Eklund-Jonsson C.
    Eur J Nutr; 2008 Sep 01; 47(6):294-300. PubMed ID: 18633670
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  • 20. Molecular weight and structure of water soluble (1→3), (1→4)-β-glucans affect pasting properties of oat flours.
    Liu Y, White PJ.
    J Food Sci; 2011 Sep 01; 76(1):C68-74. PubMed ID: 21535656
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