The influence of product acidity and beta-glucans isolated from various sources on the mineral composition and the mechanical and microstructural properties of the femur in growing Wistar rats-Reference-Cited by-同舟云学术

The influence of product acidity and beta-glucans isolated from various sources on the mineral composition and the mechanical and microstructural properties of the femur in growing Wistar rats

Published:2018-05 Issue: Volume:44 Page:191-200
ISSN:1756-4646
Container-title:Journal of Functional Foods
language:en
Short-container-title:Journal of Functional Foods

Author:

Aljewicz Marek,Tonska Elżbieta,Juskiewicz Jerzy,Cichosz Grażyna

Funder

NCN

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference59 articles.

1. Regional differences in cortical porosity in the fractured femoral neck;Bell;Bone,1999

2. The role of short-chain fatty acids in the interplay between diet, gut microbiota, and host energy metabolism;Besten;Journal of Lipid Research,2013

3. Quantification of in vivo colonic short chain fatty acid production from inulin;Boets;Nutrients,2015

4. Prebiotics and the bioavailability of minerals and trace elements;Bongers;Food Review International,2003

5. Age- and sex-related changes in iliac cortical bone mass and remodeling;Brockstedt;Bone,1993

Cited by 6 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. Effect of natural ingredients on the structural-mechanical and physicochemical properties of ice cream mixes;Ukrainian Food Journal;2022-12

2. Homogenised and pasteurised human milk: lipid profile and effect as a supplement in the enteral diet of Wistar rats;British Journal of Nutrition;2021-04-27

3. A comparative study of the influence of the content and source of β-glucan on the rheological, microstructural properties and stability of milk gel during acidification;Food Hydrocolloids;2021-04

4. Use of random forest analysis to quantify the importance of the structural characteristics of beta-glucans for prebiotic development;Food Hydrocolloids;2020-11

5. Influence of β-Glucan Structures and Contents on the Functional Properties of Low-Fat Ice Cream During Storage;Polish Journal of Food and Nutrition Sciences;2020-06-09