Impact of lentil-wheat bread on calcium metabolism, cecal and serum parameters in growing Wistar rats-Reference-Cited by-同舟云学术

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Impact of lentil-wheat bread on calcium metabolism, cecal and serum parameters in growing Wistar rats

Published:2022-08 Issue: Volume:48 Page:101805
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Carboni Angela D.,Weisstaub Adriana,Ferrero Cristina,Zuleta Angela,Puppo María C.^ORCID

Funder

Universidad de Buenos Aires

Ministerio de Ciencia, Tecnología e Innovación Productiva

FonCyT

Agencia Nacional de Promoción Científica y Tecnológica

Consejo Nacional de Investigaciones Científicas y Técnicas

Universidad Nacional de La Plata

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference44 articles.

1. Approved methods of the American association of cereal chemists,2000

2. Extruded whole grain diets based on brown, soaked and germinated rice. Effects on cecum health, calcium absorption and bone parameters of growing Wistar rats. Part I;Albarracín;Food & Function,2016

3. Effects of extruded whole maize, polydextrose and cellulose as sources of fibre on calcium bioavailability and metabolic parameters of growing Wistar rats;Albarracín;Food & Function,2014

4. Pulses and lipaemia, short-and long-term effect: Potential in the prevention of cardiovascular disease;Anderson;British Journal of Nutrition,2002

5. Complementary effects of cereal and pulse polyphenols and dietary fiber on chronic inflammation and gut health;Awika;Food & Function,2018

Cited by 3 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. Influence of Thermal Treatment and Granulometry on Physicochemical, Techno-Functional and Nutritional Properties of Lentil Flours;Foods;2024-08-29

2. Gluten‐free lentil cakes with optimal technological and nutritional characteristics;Journal of the Science of Food and Agriculture;2024-03-29

3. Production of legume-wheat dough of optimum quality for breadmaking: essential analyses required;Current Opinion in Food Science;2023-02

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