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Journal Abstract Search

142 related items for PubMed ID: 36728922

  • 1. Wheat bran layers: composition, structure, fractionation, and potential uses in foods.
    Chen Z, Mense AL, Brewer LR, Shi YC.
    Crit Rev Food Sci Nutr; 2024; 64(19):6636-6659. PubMed ID: 36728922
    [Abstract] [Full Text] [Related]

  • 2. Wheat aleurone: separation, composition, health aspects, and potential food use.
    Brouns F, Hemery Y, Price R, Anson NM.
    Crit Rev Food Sci Nutr; 2012; 52(6):553-68. PubMed ID: 22452734
    [Abstract] [Full Text] [Related]

  • 3. Wheat bran arabinoxylans: Chemical structure, extraction, properties, health benefits, and uses in foods.
    Chen Z, Mense AL, Brewer LR, Shi YC.
    Compr Rev Food Sci Food Saf; 2024 May; 23(3):e13366. PubMed ID: 38775125
    [Abstract] [Full Text] [Related]

  • 4. Individual contribution of grain outer layers and their cell wall structure to the mechanical properties of wheat bran.
    Antoine C, Peyron S, Mabille F, Lapierre C, Bouchet B, Abecassis J, Rouau X.
    J Agric Food Chem; 2003 Mar 26; 51(7):2026-33. PubMed ID: 12643669
    [Abstract] [Full Text] [Related]

  • 5. Extensive dry ball milling of wheat and rye bran leads to in situ production of arabinoxylan oligosaccharides through nanoscale fragmentation.
    Van Craeyveld V, Holopainen U, Selinheimo E, Poutanen K, Delcour JA, Courtin CM.
    J Agric Food Chem; 2009 Sep 23; 57(18):8467-73. PubMed ID: 19754173
    [Abstract] [Full Text] [Related]

  • 6. 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 23; 161():111799. PubMed ID: 36192945
    [Abstract] [Full Text] [Related]

  • 7. Impact of xylanase-treated wheat milling by-products on the physical and chemical properties of cakes.
    Çakır N, Bilgiçli N, Yaver E.
    J Sci Food Agric; 2021 Dec 23; 101(15):6331-6337. PubMed ID: 33969888
    [Abstract] [Full Text] [Related]

  • 8. Aqueous phase extractable protein of wheat bran and germ for the production of liquid and semi-solid foods.
    Janssen F, Courtin CM, Wouters AGB.
    Crit Rev Food Sci Nutr; 2024 Sep 23; 64(26):9585-9603. PubMed ID: 37203963
    [Abstract] [Full Text] [Related]

  • 9. Gastrointestinal implications in pigs of wheat and oat fractions. 1. Digestibility and bulking properties of polysaccharides and other major constituents.
    Bach Knudsen KE, Hansen I.
    Br J Nutr; 1991 Mar 23; 65(2):217-32. PubMed ID: 1645992
    [Abstract] [Full Text] [Related]

  • 10. 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]

  • 11. Comparative effects of dietary wheat bran and its morphological components (aleurone and pericarp-seed coat) on volatile fatty acid concentrations in the rat.
    Cheng BO, Trimble RP, Illman RJ, Stone BA, Topping DL.
    Br J Nutr; 1987 Jan 11; 57(1):69-76. PubMed ID: 3026436
    [Abstract] [Full Text] [Related]

  • 12. Wheat Bran Phenolic Acids: Bioavailability and Stability in Whole Wheat-Based Foods.
    Laddomada B, Caretto S, Mita G.
    Molecules; 2015 Aug 28; 20(9):15666-85. PubMed ID: 26343624
    [Abstract] [Full Text] [Related]

  • 13. Influence of micronization on improving phytoestrogenic effects of wheat bran.
    Yang J, Wu Q, Chen H, Zhuang Y.
    J Am Coll Nutr; 2015 Aug 28; 34(3):224-7. PubMed ID: 25757396
    [Abstract] [Full Text] [Related]

  • 14. 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]

  • 15. Baking properties and biochemical composition of wheat flour with bran and shorts.
    Kaprelyants L, Fedosov S, Zhygunov D.
    J Sci Food Agric; 2013 Nov 06; 93(14):3611-6. PubMed ID: 23893333
    [Abstract] [Full Text] [Related]

  • 16. In vitro bioaccessibility of phenolics and vitamins from durum wheat aleurone fractions.
    Zaupa M, Scazzina F, Dall'Asta M, Calani L, Del Rio D, Bianchi MA, Melegari C, De Albertis P, Tribuzio G, Pellegrini N, Brighenti F.
    J Agric Food Chem; 2014 Feb 19; 62(7):1543-9. PubMed ID: 24450764
    [Abstract] [Full Text] [Related]

  • 17. Effect of Supplementation with Wheat Bran Aqueous Extracts Obtained by Ultrasound-Assisted Technologies on the Sensory Properties and the Antioxidant Activity of Dry Pasta.
    Pasqualone A, Delvecchio LN, Gambacorta G, Laddomada B, Urso V, Mazzaglia A, Ruisi P, Di Miceli G.
    Nat Prod Commun; 2015 Oct 19; 10(10):1739-42. PubMed ID: 26669115
    [Abstract] [Full Text] [Related]

  • 18. Using NMR-Based Metabolomics to Evaluate Postprandial Urinary Responses Following Consumption of Minimally Processed Wheat Bran or Wheat Aleurone by Men and Women.
    Garg R, Brennan L, Price RK, Wallace JM, Strain JJ, Gibney MJ, Shewry PR, Ward JL, Garg L, Welch RW.
    Nutrients; 2016 Feb 17; 8(2):96. PubMed ID: 26901221
    [Abstract] [Full Text] [Related]

  • 19. Estimated glycemic index and dietary fiber content of cookies elaborated with extruded wheat bran.
    Reyes-Pérez F, Salazar-García MG, Romero-Baranzini AL, Islas-Rubio AR, Ramírez-Wong B.
    Plant Foods Hum Nutr; 2013 Mar 17; 68(1):52-6. PubMed ID: 23359085
    [Abstract] [Full Text] [Related]

  • 20. Preparation and modification of high dietary fiber flour: A review.
    Zhang H, Wang H, Cao X, Wang J.
    Food Res Int; 2018 Nov 17; 113():24-35. PubMed ID: 30195518
    [Abstract] [Full Text] [Related]

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