Fructan Contents in Australian Wheat Varieties Released Over the Last 150 Years-Reference-Cited by-同舟云学术

Fructan Contents in Australian Wheat Varieties Released Over the Last 150 Years

Published:2019-12 Issue:4 Volume:47 Page:669-677
ISSN:0133-3720
Container-title:Cereal Research Communications
language:en
Short-container-title:Cereal Research Communications

Author:

Riaz Q.¹²,Ács K.³,Békés F.¹⁴,Eastwood R.F.⁵,Farahnaky A.⁶,Majzoobi M.⁶,Blanchard C.L.¹²

Affiliation:

1. School of Biomedical Sciences, Charles Sturt University, Wagga Wagga, NSW 2650, Australia

2. Australian Research Council (ARC) Industrial Transformation Training Centre (ITTC) for Functional Grains, Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, New South Wales, 2650, Australia

3. Cereal Research Non-profit Ltd., P.O. Box 391, H-6701 Szeged, Hungary

4. FBFD PTY LTD, Sydney, Australia

5. Australian Grain Technologies, Wagga Wagga, New South Wales, Australia

6. School of Science, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC, 3083, Australia

Publisher

Springer Science and Business Media LLC

Subject

Genetics,Agronomy and Crop Science,Physiology

Link

https://www.akademiai.com/doi/pdf/10.1556/0806.47.2019.41

Reference39 articles.

1. A combination of prebiotic short- and long-chain inulin-type fructans enhances calcium absorption and bone mineralization in young adolescents

2. An Inulin-Type Fructan Enhances CalciumAbsorption Primarily via an Effect on Colonic Absorption in Humans

3. Contents of dietary fibre components and their relation to associated bioactive components in whole grain wheat samples from the HEALTHGRAIN diversity screen

4. New aspects in quality related wheat research: 1. Challenges and achievements

5. New aspects in quality related wheat research: II. New methodologies for better quality wheat

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1. Natural Variation in the Content and Degree of Polymerization of Fructans in Wheat: Potential for Selection of Genotypes with Beneficial Health Composition;Journal of Agricultural and Food Chemistry;2022-08-24

2. Who is to blame for the increasing prevalence of dietary sensitivity to wheat?;Cereal Research Communications;2020-11-27

3. Fermented Cereal-based Products: Nutritional Aspects, Possible Impact on Gut Microbiota and Health Implications;Foods;2020-06-03