Microbiota responses to different brans are conserved within individuals and associated with processing parameters-Reference-Cited by-同舟云学术

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Microbiota responses to different brans are conserved within individuals and associated with processing parameters

Published:2024-08 Issue: Volume:60 Page:104197
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Yao Zhentao^ORCID,Zhang Ge,Wang Xin,Li Jinjun^ORCID,Qi Yuting,Jiang Yuanrong,Gu Jie,Zhu Liying,Xu Xianrong,Li Xiaoqiong

Publisher

Elsevier BV

Reference74 articles.

1. Effect of steam explosion on enzymatic hydrolysis and baking quality of wheat bran;Aktas-Akyildiz;Journal of Cereal Science,2017

2. Physicochemical characteristics and structural changes of fermented faba bean extrudates prepared by twin-screw extrusion;Altan;Food Chemistry,2023

3. Effect of dietary fiber fermentation on short-chain fatty acid production and microbial composition in vitro;Bai;Journal of the Science of Food and Agriculture,2020

4. INFOGEST static in vitro simulation of gastrointestinal food digestion;Brodkorb;Nature Protocols,2019

5. QIIME allows analysis of high-throughput community sequencing data;Caporaso;Nature Methods,2010

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Enhancement of physicochemical, in vitro hypoglycemic, hypolipidemic, antioxidant and prebiotic properties of oat bran dietary fiber: Dynamic high pressure microfluidization;Food Bioscience;2024-10

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